Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
Monday, March 24, 2014
SANDRAS COMFORTING CHILI BRAT DOGS with the WORKS
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| Now this is love on a plate if you ask me, in moderation of course ;) |
Prep: 5 Mins. |
Cook: 10 Mins.
Posted by Sandra
INGREDIENTS
4 smoked brats (I prefer Johnsonville)
4 hotdog buns
Butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons purple onion, finely chopped
12 slices of jarred sliced pickled jalapenos
Ketchup
French’s yellow mustard
METHOD
Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.
Open up hot dog buns (without breaking apart) and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted for about 5 to 7 minutes.
Meanwhile, heat a medium skillet to medium-high heat. Butterfly each brat lengthwise (not all the way through), and place in skillet, and cook on both sides until lightly caramelized.
While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.
To serve, place a toasted bun on 4 separate plates, then a browned butterflied brat onto of each, spoon the chili mixture equally on top of them, and then sprinkle with cheese, tomatoes, onions, and jalapeno slices. Finally, lightly squirt each with ketchup and mustard, and place potato chips along side. – Enjoy!
Tuesday, March 18, 2014
Chili cheese steak sandwich
Chili cheese steak sandwich
Ingredients
- Undercut thinly sliced 250 gm
- Salt ½ tsp heaped
- Crushed black pepper ½ tsp heaped
- Garlic paste ½ tsp
- Mustard paste ½ tsp
- Wooster sauce 1 tbsp
- Steak sauce 2 tbsp
- Oil 2 tbsp
- Onion coarsely sliced 1
- Capsicum coarsely sliced 1
- Mushrooms sliced 4
- Cheddar cheese 4 tbsp
- Hotdogs buns 2
- Butter 2 spread on buns
- Ice berg lettuce as required
- BBQ sauce to brush on buns
Method
- Marinate Julian of undercut with salt, crushed black pepper, garlic paste, mustard paste, Wooster sauce and steak sauce for 30 minutes, then pan fry in 2 tbsp oil for 10 minutes, also add sliced vegetables and mushrooms, toss for 3 minutes, add in cheddar cheese, cook for 1 minute till cheese ,melts, remove. Heat buns spread with butter, top with filling, ice berg lettuce, drizzle BBQ sauce and serve immediately.
Saturday, March 1, 2014
SANDRA’S FESTIVE CRAN CHILI COCKTAIL MEATBALLS
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| A wonderful spicy, sweet, and moist appetizer... |
Prep: 15 Mins. |
Bake: 20 Mins. |
Simmer: 30 Mins.
Posted by Sandra
INGREDIENTS
Bake: 20 Mins. |
Simmer: 30 Mins.
Posted by Sandra
INGREDIENTS
***Meatballs:
1 pound lean venison burger
--(or your preference of ground meat)
1 egg, slightly beaten
2 tablespoons milk
1/2 cup panko (Japanese breadcrumbs), or regular
1 garlic clove, minced
3 tablespoons onion, finely minced
½ teaspoon dry mustard
½ teaspoon celery seeds
kosher salt and freshly ground pepper to taste
***Sauce:
1 (8 oz. can) jellied cranberry sauce
3/4 cup prepared chili sauce
--(or, for recipe click here: Sandras Homemade Chili Sauce)
1 tablespoon brown sugar
1-1/2 teaspoons lime juice
½ teaspoon chili powder
METHOD
Preheat oven to 350 degrees. Line a baking pan with tin foil, spray with oil, and set aside.
In a medium bowl, mix together the ground beef, egg, milk, panko, minced garlic, minced onion, dry mustard, celery seeds, and kosher salt and freshly ground pepper. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size).
Par-bake in preheated oven for 20 minutes, turning once half way through.
Meanwhile, in a slow cooker (or large saucepan) over medium heat, blend the jellied cranberry sauce, chili sauce, brown sugar, lime juice, and chili powder. Bring sauce to simmer while whisking, and reduce to heat to low.
Add meatballs, and use a pastry brush to coat with sauce. Simmer, covered, on low for 30 minutes, while occasionally brushing meatballs with sauce. Serve skewered with toothpicks. – Enjoy!
Friday, January 10, 2014
Fish orange chili salsa
Fish orange chili salsa
Ingredients
- Fish fillet 1/2kg
- Salt as required
- Black pepper 1/2tsp
- Lemon juice 2tbsp
- Chopped coriander 2tbsp
- Oil 2tbsp
- Chopped green chilies 3-4
- Orange 2
- Chopped onions 1
- Boiled peas 1/2cup
- Red capsicum 1
Method:-
- In a bowl mix together the oil, lemon juice, salt, black pepper and chopped coriander.Pour the marinade over the fish fillet and allow to marinate.Wrap the fish fillet in aluminum oil and steam for 8-10 minutes.
- In a separate pan add the chopped onion and chopped green chilies.Fry for 2-3 minutes until the onions are tender. Add the boiled peas, chopped red capsicum, salt and black pepper powder. Cook until the vegetables are tender. Turn the flame off.
- Peel the orange and scoop out the flesh.Serve the steamed fish with the fried vegetables and top with the oranges.
Saturday, December 21, 2013
FLAT BEANS SIM WITH CORIANDER LEAVES AND GREEN CHILI
Suddenly I realized it was no dream but reality when I heard some one commanding " Few distinguished People are coming tomorrow for lunch , so clean the flat beans and keep ready other ingredients, so that I could cook it as soon as I am back. In the mean time finish cooking your Dum Gobi and special Mutton dish too. I dont want any disturbance in Kitchen when I am busy cooking other dishes."
These are commands and not requests; so had to be obeyed.
But I did not like the idea of cleaning flat beans, plucking coriander leaves from the bunch etc. After all I have now some international recognition as a cook, received many awards from great cooks and foodies ( Thank you so much dear foodie friends). So this kind of preparatory work doesnt fit my status!! But who is going to listen to these!!!
But suddenly I realized , if I did all the work of preparation and even took few photographs, what was left for cooking except stirring with a ladle and pouring the finished product into the serving bowl!! That is not cooking after all! So I decided to publish the recipe in my name, sweet revenge!!
(PS. By the way I have someones permission to publish this in my name as if I have cooked it )
THE RECIPE
This is an old cooking style with well known coriander leave paste and some spice. There are few variations, which I use some times. With flat beans (sim) the taste is really good. You can use the common bean, the long rounded ones ( dont remember the name).
INGREDIENTS
Flat bean ( sim) 200 gms
Coriander leaves 200 gm ( or 3 cups leaves)
Garlic 6 puds ( Jain foodies can eliminate this)
Green chili 4 for grinding+2(for seasoning, broken into 2-3 pieces)
Mustard seed 1 level tsp ( for seasoning)
Turmeric powder 1/2 level tsp
Oil 1 tbsp ( or 2 tsp)
Sugar 1/2 tsp ( This is called sugar to taste and not for sweetening)
Salt as required
(See variation in ingredients below but dont try it 1st time)
PROCESS
Cut the tip of the beans from both sides, ( dont piece) wash
Steam the beans in salted water until these are soft to some extent ( 2-4 min) and keep aside.
Grind Coriander leaves, 4 green chilis ( increase or decrease chili) pinch of salt
smash and flatten the garlic pods ( dont chop, dont hit too many times.)
In a Kadhai or thick bottom pan . heat oil Give seasoning of Mustard , green chili and smashed garlic. Add the coriander paste, turmeric, sugar , salt and soute for 1 minute.
Add the beans and keep mixing on medium flame for few minutes. ( 5 -7 minutes). There will be little water left . I mean it wont be dry and dont burn the paste by over frying.)
Eat with rice or chapati
VARIATIONS
1/2 small tomato chopped fine ( not used here, you can add this immediately after seasoning and fry thoroughly, then add coriander paste and proceed
Hing 1/4 tsp ( 30% active content powder) can be added.
If you love healthy food, add generous amount of oil and keep stirring until oil comes out. I do it some times)
For Jain food, eliminate the garlic, it will be good too.
Happy cooking !!!!
Rare flower for my foodie friends,,,,shot in an abandoned tea garden in Choukari.
If you love healthy food, add generous amount of oil and keep stirring until oil comes out. I do it some times)
For Jain food, eliminate the garlic, it will be good too.
Happy cooking !!!!
Rare flower for my foodie friends,,,,shot in an abandoned tea garden in Choukari.
These are tea flowers
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