• Meats:
• 1.3 lb Top Round Beef
• 1.3 Pork
• 1 lb Ground Beef (93/7)
• 2/3 lb Jimmy Dean Sausage
• 1 lb Ground Lamb

• Fresh Vegetables:
• 4 lbs. Roma Tomatoes
• 1.5 lbs. Tomatoes on the Vine
• ½ Fresh Jalapeno
• 3 Poblano Peppers
• 4 Annaheim Peppers
• 2 Green Bell Peppers
• 1 ½ medium-sized onions
• 1 large carrot
• 1 stalk celery
• 12 mushrooms
• 8 cloves Garlic

• Canned Veggies:
• Great Northern Beans
• Red Kidney Beans
• Chili Beans (seasoned pinto beans)
• Black Beans
• Corn

• Seasoning:
• Red Wine
• Beer (Fat Tire)
• Pico de Galo Powder
• Chili Powder (red)
• Chili Powder (dark, sweat- Fairway)
• Ancho Chili Powder
• Cumin
• Garlic Powder
• Garlic Salt
• Pickapeppa sauce
• Kosher Salt
• Black Pepper
• Cinnamon
• Bay Leaves (5-6)
• Rosemary

Directions:

1. Brown Meats
2. Sautee Vegetables
3. Simmer Tomatoes
4. Simmer Peppers
5. Simmer Beans
6. Add Shrooms & Meat

Cube the steak and pork into 1 cm cubes (err larger, than smaller).

In a large chili pot, heat a thin layer of olive oil over Medium-high heat. Add cubed steak, season with kosher salt, pico de galo, black pepper, cumin, a small glug of pickapeppa, garlic salt, and garlic powder. Stir until all sides are just browned, leaving the meat mostly uncooked throughout. Add spices 2-3 at a time between stirrings, allowing them to be absorbed by the oil and cooking-off fat. Remove meat from pot to a large mixing bowl with all juices.

Add another thin layer of olive oil, allow to heat for a minute or two, then add cubed pork. Season with kosher salt, garlic powder, garlic salt, chili powder (dark). Add spices and brown as with the beef. Remove from pot and add to large mixing bowl with the meat, along with all juices.

Add another thin layer of olive oil, allow to heat for a minute or two. Add the ground beef, sausage, and ground lamb. Stir frequently, breaking up into bite-size chunks. I like to leave some larger, while some of the meat falls into small granules. Season with salt, rosemary, black pepper, generous amount of chili powder (dark), pico de galo, garlic powder, garlic salt. When the meat is sufficiently browned (do not overcook) remove from pot and add to the mixing bowl along with all juices, with the pork and beef chunks. Pour 1 cup red wine over the meat in the mixing bowl.

Add another think layer of olive oil, allow to heat for a minute or two. Add diced onion, minced celery and minced carrot. Stir vigorously to lift cooked-on meat residue, coloring the vegetables a dark brown. When the onions are translucent, add the diced tomatoes, reducing to medium heat. Once the tomatoes reach a simmer, allow to simmer enthusiastically for 20 minutes. Season with rosemary, generous amount of dark chili powder, bay leaves, kosher salt, and ¼ cup of red wine, and pickapeppa.

At 12, and 17 minutes, add a large handful of diced poblano peppers, stirring thoroughly and maintaining the simmer. At 20 minutes, add the rest of the peppers- poblano, annaheim, and bell. Stir thoroughly. When the simmer returns, simmer for 5 minutes.
Then add the canned beans and corn, one can at a time, stirring in each. Maintain on medium heat, stirring occasionally frequently until a solid simmer is reached, then reduce to medium-low heat. Add ½ jalapeno minced. Simmer for 30 minutes, stirring occasionally (whenever the chunks settle).

Add beer, as needed, to attain desired liquid level. Add ¼ cup wine. Add sliced mushrooms. Stir in thoroughly, simmer for 5 minutes.
Return meat to the pot along with all liquid that has accumulated. Continue to cook over low heat, with just a gentle simmer, for 45 minutes for flavors to mingle. Salt & add additional spicy things to taste.

In any case, here is our “Not-Greek Fish”:

Ingredients:

• 4 White Fish Filets, I like to use Swai
• 1 large onion
• Dried Basil
• Dried Oregano
• 4 Roma Tomatoes
• Parmesan or Romano cheese
• White wine- pick a flavor you like!

Directions:

In an over-safe pan (the pan will go in the oven later) melt 2-3 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Slice the onions into quarter-inch diameter, half-rings. Don’t let me hear of anyone actually measuring their onions! Preheat the oven to 350 degrees. Add the onions when the butter and oil foams, sauteing until they are translucent and starting to go limp. Pour white wine over the onions, and allow the alcohol to cook off- a minute or so? Turn off the heat, and lay the fish filets over top of the onions. Season the fish with salt and pepper. Cover the fish with the chopped tomatoes (Did I forget to mention chopping the tomatoes? I like half-inch cubes). Season the tomatoes with basil, oregano and salt. Place the entire pan in the oven, at 350 degrees on broil. The higher the shelf is in the over, the better the tomatoes will roast and wilt. Bake until the fish is done- the way I tell is probing it with a fork, if it flakes off it is cooked, if it holds together… like raw fish… it’s not done! Overdone fish is dry, tacky and generally bad. I err on the under-cooked side for my fish, but the ideal is a moist, tender, flaky perfection. Be aware that the thermal mass of the dish will continue to cook the fish even after it is removed from the oven, removing early is always better than removing late.

I like to serve this dish over Rice Pilaf with white wine, usually the same one I used to cook the onions.

The Parmesan cheese can be added in a number of places.  I have added it between the onions and the fish, over top of the tomatoes before baking, and just grated over top at the table.  All are good, but I think my favorite was between the onions and the fish- more subtle, adding complexity to the overall flavors without over-powering the dish.

Ingredients:

• 1 whole chicken (thawed or frozen)
• carrots
• celery
• onion
• very ripe Roma tomatoes
• fresh parsley
• 2-4 cloves garlic
• bay leaf
• dried parsley
• dried basil
• whole peppercorns
• sage

Directions:

The original recipe calls for a 3 lb. chicken, quartered.  I tend to use larger chickens (4-6 lbs.) and I usually leave them whole.  Place the chicken in a large pot.  Cover with water, typically 4-6 quarts.  Wrap dried parsley, bay leaves, dried basil, sage, peppercorns (about a dozen) and any other spices you choose in cheesecloth creating a “tea bag” of spices.  Put the spice bag in the water with the chicken.  Heat on medium-low (err towards lower) and bring to a simmer with the lid askew.  This will take a couple hours (particularly if the chicken is frozen).  Skim off any foam that accumulates on the top throughout this slow heating.  Chop carrots and celery into 1/3 stalks- the leafy parts of the celery stalk yield the most flavor.  Halve the onion, quarter the tomatoes.  Add the carrots, celery, onion & garlic and simmer with the lid askew for about 10 minutes.  Add the tomatoes and continue to simmer for another 30 minutes or so to create a sweet broth.

Now the “processing”:

Remove the chicken from the pot (I use tongs) and set aside.  Put it on a plate or in a bowl as it will leave a puddle of broth.

Using a slotted spoon, fish out the vegetables.  Save the carrots, onion & celery.  Discard the parsley and tomatoes.  Discard the spice bag.  It is important to get the big chunks, the smaller bits will be removed when straining.

Strain the broth through a fine mesh sieve.  I actually use a grease-catching/splatter-guard pan cover.

Chop the vegetables (carrots, onion & celery) into bite-size pieces.  This requires a VERY sharp knife, as the boiled vegetables will tend to just smush under a dull blade.  Add the cut up vegetables back to the broth.

Shred the chicken by hand (careful, it’s hot!) creating nice stringy chunks of meat.  Add the shredded meat back to the broth.

Salt to taste (Kosher salt is particularly good for this recipe).

Chill in the refrigerator, usually overnight.  Remove the 1/4-inch or so layer of congealed fat from the top of the storage container.  How much you chase the smaller bits is up to you, I like to leave some fat for flavor, but not removing any makes for a VERY fatty dish.

I like to add rice to my chicken soup.  I wait until after the soup is done and strained, then use the broth to cook the rice- very tasty!

Of course, noodles of various shapes go well also and are also cooked separately then added at the end.

The final piece of this recipe are the tiny delicious chicken meatballs.  To date I have not yet tried making them… I’ll admit I’m a little intimidated.  When I do try, I’ll share what I’ve learned!

It was Kat’s suggestion to add the spice bag.  This was our first attempt with the addition and it came out GREAT.

• Chicken Quarters (2)
• Garlic (4+ cloves)
• Onion (1/2 cup)
• Oregano (dried)
• Rosemary (dried)
• Parsley (dried)

Directions:

Combine all in a Ziploc bag and marinade for 24+ hours.
Bake at 400-450 for 45 minutes or until chicken is done.

Directions:

Slice mushrooms into approx. 1/4-inch slices
Boil pasta in salted water until al dente.
Meanwhile, roughly chop garlic.
Saute mushrooms and garlic in butter in a medium frying pan
Meanwhile, chop Roma Tomatoes into 1/2-inch cubes; chop celery into 1/4-inch slices.
When mushrooms have started to wilt, remove from pan and set aside.
Don’t forget about the pasta you’re boiling- you don’t want it overdone!
Chop fresh parsley
Make the cream sauce KAT NEED YOUR DIRECTIONS HERE
Combine cooked pasta, sauteed vegetables, parsley, tomatoes, tuna (with oil), and sauce in a large mixing bowl.
Mix.
Pour into baking dish (pyrex, corningware, etc.)
Sprinkle top with breadcrumbs creating a thin layer.
Bake at 400 until breadcrumbs are browned and a slight crust has formed on the top.

simmer for a few hours stirring occationally and monitoring the liquid till the peas are soft
take out and puree half of it then recombine

1) Put 1/2 lb spaghetti in boiling water for the time suggested on the
box (more or less if you like it mushy or crunchy)

2) peal about 3 garlic cloves and chop finely

3) put the chopped garlic into a small frying pan with about 3 oz of
extra virgin olive oil

4) warm slowly until the garlics start to turn brown and turn off

5) drain the pasta and put in a bowl…pour on the oil and garlic…toss.

6) serves two or warms up well in microwave.

• 1 lb. Pasta
  Recommended shapes include:
• Ditalini (Barilla #XX) *Favorite
• Mini Shells
• Elbow Macaroni
• Onion
• LeSueur Peas

Directions:

Fill your pasta pot with enough HOT water to cover 1/2 pound of the pasta of your choice- usually a couple inches.
Boil the water over high heat.
When the water boils, add salt- 1 Tablespoon or so should be good.

While the water is heating, Chop 1/2 onion as follows: Thinking about lines of longitude (north-south) and latitude (east-west, equator) Halve longitudinally. Then cut one of the halves into thirds, also longitudinally. Then cut laterally into slices approx 1/4 inch thick. You want to end up with slices like the one in the front-left of the attached picture.
In small non-stick skillet (as long as it is big enough to fit the can of peas…) heat the Butter and Olive Oil on Medium-High until the butter foams.
Add the onion, stirring occasionally until the onions soften and become translucent (about 5-10 minutes)
Add the peas with all liquid from the can.
Immediately reduce heat to low/medium-low.
Add some salt. As if you were salting a plate of food, a few shakes will do.
Simmer, stirring occasionally until the peas look plump and are tender. (about 10-15 minutes)
Remove from heat, pour over pasta when the pasta is done.

When the water boils, and after you have added the salt, pour in 1/2 pound of pasta. Stir immediately, then stir occasionally as it boils until it’s done. Different shapes and brands take different amounts of time. Every few minutes fish out a piece and taste it. If it still crunches, it needs more time!
When the pasta is soft, and chews like cooked pasta, remove from heat and pour through strainer set in sink.
Shake/jiggle the strainer some (with pasta in it) to remove water trapped inside pastas
Immediately pour into a serving bowl, pour just a little (1-2 teaspooons) olive oil over the pasta and stir. This keeps it from sticking together.
Pour the peas over the pasta.
Stir.
Serve immediately.

(oh, and salt & pepper to taste)