يأتي أشياء جيّدة في مجموعة صغيرة… أو أحيانا زجاجات. هذا أمكن لم يكن بعض, غير أنّ قد أتى أشياء جيّدة من ال [بيسومّو] شركة وهذا [شك]' على [ديس] [بلز]' ن تزجيج آخر من خطّهم أيّ نحن أحبّنا أن يحضر إلى إنتباهك.

يأتي مراجعاتنا جيّدة من نا مطبخ أخلاق, لذلك نحن قرّرنا أن يلتفت هذا داخل وصفة لمعمّرة منزل [فف]… مزيج من اللحم على شكل رغيف تابليّة. يتمّ هذا [بيسومّو-ستل], خلق نحن هذا وصفة ل يضمّ مزيج من اللحم على شكل رغيف يظهر على حدّ سواء طبقة ليفيّة كلسيّة ولحم خنزير:

1.5 [لب] [غرووند بيف]
1 [لب] لحم خنزير أرضيّة
1 مجموعة [فجتبل سوب] مزيج (إختبارك ), [أبّروإكس.]. 1 أونصة
1/4 فنجان [شك]' على [ديس] [بلز]' ن تزجيج
1/2 فنجان جهاز تكسير أرضيّة, أيّ نوع
2 بيضات كبير

أضفت [ألّ ث] عناصر معا وشكّلت داخل الشكل من ال ب رغب مزيج من اللحم على شكل رغيف. طبخت أضفت إلى 9×12 يطبخ طبق, كسات مع قليلا أكثر من التزجيج, وبعد ذلك خبزت في الفرن في 350 درجات ل حوالي 45-50 دقائق أو حتّى اللحمة كلّيّا. قطعت عندما يتمّ, المزيج من اللحم على شكل رغيف داخل شريحة. بعد ذلك أضفت قليلا أكثر من التزجيج أن يكسو كلّ شريحة وخدمت حارّة.

On the heels of our grand prize trophy in 2008 for our spicy chicken soup at our synagogue’s ?Souper Bowl Cookoff,” we again took up the soup-ladle of challenge to return and defend our title. Since traditional matzo ball soups were such a hit there (go figure), we opted to do one ourselves…with our own spicy twist to it. Here is this year’s recipe:

Joe & Linda?s New Mexican Matzo Ball Soup

soup
Five 49.5-ounce cans chicken broth
2 lbs. boneless, skinless chicken breasts
2 jars My Favorite New Mexico Foods Green Chile Sauce
3 medium white onions, finely diced
2.5 tsp. Spice World chopped garlic
3 tsp. Market District ?Spicy Chili Blend?
1 tsp. garlic salt
2 cans Rotel diced tomatoes & green chiles, drained
2.5 chicken broth can-fulls of water

matzo balls
2 boxes Streit?s Matzo ball mix (4 packages)
8 large eggs
1 cup vegetable oil
3.5 tbsp. mild green chile powder

First, make the soup by combining the chicken broth, water, and Spicy Chile Blend into a 3-gallon stockpot and bring to a medium rolling boil. Add the whole boneless chicken breasts and allow to gently cook until done all the way through. Remove the chicken breasts, cut into bite-sized pieces and put them back into the broth. Add the onions, Green Chile Sauce, chopped garlic, and garlic salt. Cook on medium-high for about 30 minutes.

Make the matzo balls according to the directions on the Streit?s box by adding the bags of matzo meal, eggs, and vegetable oil together in a large bowl, and then mix them together with a large fork. Add the green chile powder, and stir the mix. If the mixture gets too dry, try adding a little more vegetable oil to help smooth it out. Allow the matzo ball mix to sit in the fridge for 15 minutes.

Wet your hands and roll out some matzo balls by making them the size of small gumballs. This should make 10 dozen or more small matzo balls. Then drop these into the boiling soup, turn the heat down to low, and allow the soup to simmer for 15 minutes, mixing often. Then add the two cans of diced tomatoes & green chiles, mix, and simmer for another 20 minutes.

Serve hot. Makes three gallons.

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4 cups grilled boneless skinless chicken breast diced into 1/4 ” cubes

1/2 C?Defcon Defense Condition 2?All Purpose wing sauce?

1/2 C mayonaise

1/4 C finely diced shallots

1/4 C finely diced onion

blue cheese crumbles

dark rye bread

lettuce

Season and grill chicken breast approx 4lbs (raw weight) boneless skinless chicken breasts.? You could also use left over turkey from your holiday celebrations.?? Chop into 1/4″ cubes.? In a large bowl combine chicken,?Defcon sauce (you could?substitute Condition 1 or 3, or even MKII if you are feeling a little less than sane, but I prefer the condition 2 as everyone can eat it), mayo, shalots and onions.? Cover and let mellow in the fridge for an hour or so.? Spoon mixture onto bread add blue cheese crumbles, and lettuce.? Assemble sandwich, slice it if you like and enjoy!

This is a very versatile chicken salad.? It is perfect for making hors d’ouvres.? ?My wife doesn’t like things very spicy and doesn’t care for blue cheese.? She will eat this?sans cheese crumbles, with swiss or cheddar,?on crackers, atop a green salad (she just adds olive oil, I of course use blue cheese dressing), or straight up spooning it out of the bowl?.?

As you can see winter is upon us.? You may notice I’ve made this a few times by the different pictures.?? Sorry about the pic with the 1/4 C measure of sauce. ?It takes 1/2 C of Defcon.? ?I couldn’t remember from last time.? When I tasted it I knew I had to double up.? Defcons 8 oz bottles hold a little more than 8 oz, so you can get two batches + a little extra per bottle.

Please enjoy this simple yet delicious recipe.??

I?would be very proud if this were to be included in the?Defcon recipe book!?

I hope to find more time to blog in the near future.

Sam?

It wasn’t until we were ready to type this recipe for our Red Chile Stew when realized that we already had done a red chile stew recipe a few months ago, entitled Buckeye Red Chile Stew. As it turns out, that recipe was such a hit with us that we wanted to another one like it…this time using beef instead of chicken and trying out a few new things. Here’s the list of ingredients:

1.5 lbs beef round steak, cut into strips
2 16-ounce jars of Red Chile Sauce by My Favorite New Mexico Foods
2 large yellow onions
2 green peppers
2 cans diced tomatoes with green chiles
2 medium-large russet potatoes
1 bunch fresh cilantro
3 tsp of chopped garlic
2 tsp cumin
26 oz. beef cooking stock
2 tbsp canola oil

Another recipe that we created with simplicity in mind, this is one that anyone can make. The key is the red chile sauce, though. You need some good sauce to make this stew really tasty, and My Favorite New Mexico Foods has just the right recipe for that.
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Friend of the blog, Gretchen VanEsselstyn of Chile Pepper Magazine, recently won top honors at a media-only contest called Taste the Trend: Pork Recipe Challenge with her deliciously decadent Double-Decker Schnitzel Sliders with Hot Pink Slaw. Seemingly perfect for fall menus, you can use this to spice-up any Oktoberfest celebration with this tasty German-inspired pork sliders. The Double-Decker Schnitzel Sliders with Hot Pink Slaw features BOLD Asian flavors, which Gretchen says are hot now. Thanks to Haleigh Johnson of The National Pork Board for passing this recipe along for the benefit of our readers. Way to go, Gretchen!!!

Double-Decker Schnitzel Sliders with Hot Pink Slaw

Double-Decker Schnitzel Sliders- fun to say, and fun to eat. Inspired by emerging superstar chef David Chang?s trend-setting use of bold Asian flavors, playfulness and deep love for pork, these chic and sassy sliders burst with sweet, sour, salty and spicy layers of crunchy bliss in every bite.

Schnitzels

6 slices bacon, cooked, drained and chopped (fat reserved)

6 pork cutlets or 6 thin pork chops, pounded to 1/8-inch thickness

1/2 cup all-purpose flour

Freshly ground pepper

1 egg

1 teaspoon hoisin sauce

1 cup panko breadcrumbs

3 tablespoons canola oil

Slaw

1 teaspoon seasoned rice vinegar

1 teaspoon hoisin sauce

3 tablespoons mayonnaise

1/2 teaspoon Sriracha chili sauce (available at Asian markets)

1 cup shredded green cabbage

1/2 cup shredded red cabbage

To Serve

2 tablespoons mayonnaise

1/2 teaspoon Sriracha chili sauce

6 small potato rolls, such as Martin?s Famous, toasted

2 tablespoons hoisin sauce

12 dill pickle slices

Make the schnitzels: In a skillet over medium low heat, cook the bacon until crisp. Drain, reserving 1 tablespoon bacon fat, and let rest on paper towels. When cool, chop coarsely, and set aside.

Cut a cutlet crosswise into 2 pieces, and trim to create 2 (2-inch by 2-inch) pieces. Repeat with remaining cutlets, for a total of 12 pieces. In a shallow bowl, place the flour, and season with pepper. In another shallow bowl, beat the egg, and stir in the hoisin sauce. In a third shallow bowl, place the breadcrumbs.

Prepare a small sheet tray lined with parchment. Dip a cutlet in the flour, and shake off excess. Using the opposite hand, dip the cutlet in the egg mixture. Switching back to the dry hand, dip the cutlet in the panko, and pat to be sure it is completely coated. Place the cutlet on the sheet tray, and repeat with remaining cutlets. Place tray in the refrigerator, and let sit 30 minutes.

Meanwhile, make the slaw: In a medium bowl, combine vinegar, hoisin, mayonnaise and chili sauce, and stir. In a large bowl, place green and red cabbage, and fold in the vinegar mixture until well combined. Refrigerate until ready to serve.

Cook the schnitzels: In a large nonstick skillet, combine the canola oil and 1 tablespoon reserved bacon fat, and heat until oil shimmers. Working in batches as necessary, cook the schnitzels, turning once, until crisp and golden-brown, about 5 minutes total. Drain on paper towels.

Prepare the sliders: In a small bowl, stir together mayonnaise and chili sauce. Open the rolls, and lay them out on plates. Spread 1 teaspoon mayonnaise mixture on the inner bottom half of each roll. Spread 1 teaspoon hoisin sauce on the inner top half of each roll. Place a schnitzel on the bottom half of each roll, then top each with 2 pickle slices and one-sixth of the reserved cooked bacon. Cover each with a second schnitzel, then top each with 1/4 cup slaw. Place tops on rolls, and serve.

Serves 6

Recipe courtesy of Gretchen VanEsselstyn on behalf of the National Pork Board

Ever since our review of the Ass Murdering Hot Sauce we did a few weeks ago, we’ve been finding lots of different entrees to use it upon. However, we aren’t the only ones to find good uses for it. Check out this recipe pass along to us from Todd Ross of Bisummo.com:

Ass Murdering Hot Sauce: Bacon Wrapped Stuffed Jalapeno?s

Here?s a slight modification on an old favorite. Thanks to Brian at hotsaucedaily.com for finding this jewel in the archives and providing the inspiration for a new Ass Murdering Hot Sauce recipe. Enjoy!

* 24 Fresh Jalapeno Peppers
* 1 lb. Fresh, Raw Ground Pork
* 8 Tablespoons of Ass Murdering Hot Sauce
* 24 Slices of Bacon
* 8 oz. Four Cheese Mexican Style Blend (Monterey Jack, Cheddar, Queso Blanco & Asadero Cheese)
* 8 oz. Cream Cheese, softened

1. Cook the pork in a hot skillet over medium heat until cooked. Add 8 tablespoons of Ass Murdering Hot Sauce towards the end of cooking the pork. Drain excess grease. Set aside.

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In addition to all the great information about the chilehead scene down in Australia, Mick Stillman also passed along these great recipe ideas. I’m sure that you could tailor the heat to whatever your taste. Check these out:

My CITRUS OYSTERS

12 fresh large oysters

The dressing
1/3 cup of fresh orange juice
a squeeze of lime
pinch of salt
1 tsp brown sugar
1 finely diced chilli, as hot as you like

Mix ingredients and chill
Take some green seedless grapes and slice longways.
Place a single slice of grape on top and dress with dressing chill for 10 minutes and serve. These are very nice.

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For those who weren’t at the Fiery Foods Festival at the North Market in Columbus, which is most of you, John and Steve had a throwdown of sorts. Both were given ingredients to make an icebox hot sauce. Each person got some radically different ingredients; John more toward the savory and Steve more toward the sweet/hot. Oddly, I would have guessed Steve’s to be more tasty, but John’s came out to be uber amazing. It was so amazing that I snagged some before leaving the show. Heh…John didn’t know that until a couple of weeks later when I called him to ask if he could remember the ingredients because I wanted to duplicate it. Well, I started off with some basic ingredients from the original recipe, but ended up with my own slant to it at the end.

Here are the peppers I started with.

To that, I added water, vinegar, 1 clove elephant garlic, 3 tomatillos, 3 dried chipotles, and salt. Don’t ask me the amount of water, vinegar and salt. I just added until it tasted good. It came out fantastic!

I never really wanted it to be a sauce. I wanted it more the texture of a thin salsa. That’s what I got. In fact, Joe calls it icebox salsa, despite the fact it doesn’t have a single tomato. Here is the result.

Now, if you WERE at the Fiery Foods Festival, you realize this looks NOTHING like John’s. That’s because I added more chipotle. Why? Well, I added one and it tasted better. So, I added another. That tasted good so I thought I’d go for a third. It just worked.

I found out in the end that I didn’t need an exact replica. I just needed something great and fresh to have around the house. I think both Joe and I have agreed that it’s good to have something like this around all the time. Trust me, this isn’t the first time I’m going to make this. I’m definitely on a flavor roll.

It’s time to make more. Do YOU have any suggestions?

Well, we couldn’t make it out to New Mexico for this year’s Fiery Foods show, but our minds were on Tex-Mex food in the meantime. Many of our favorite entrees include some sort of chile, be it red or green. Since Linda’s been fighting off a case of the flu, we decided to cook up a big pot of stew. Red chile seemed to be the way to go, so here is the recipe for our bowl of Buckeye Red Chile Stew:

Buckeye Red Chile Stew

2 16-ounce jars of Red Chile Sauce by My Favorite New Mexico Foods.
1-1.5 lbs boneless skinless chicken breasts
1 large yellow onion
1 green pepper
5 cloves garlic
5 small red potatoes, peeled
1 can whole kernel corn (not cream-style), drained
2 10-ounce cans ROTEL diced tomatoes and green chilies
1 can (48 ounces) chicken broth
1 bag onion and pepper mix, frozen
2 tbsp RESCUE chicken seasoning by Big Dawg Salsa
2 tbsp. vegetable oil

The key to this recipe is simplicity. The most work you have to do is chopping up the veggies, so check out this easy way to cook up this tasty dish….
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There’s quite a bit to say about this past North Market Fiery Foods Festival, but the next two posts will focus upon the goings on around the two chili cook-offs, the professional chefs one and the amateur competition.

First, about the amateur Chili Cook-off. This featured a selection of amateur chili chefs, each with their own version of home-cooked chili goodness. Each person came to the competition thinking their chili would reign supreme. The judges? This wasn’t a popular-vote competition, and the judges are chefs who participated in the Professional chili cook-off which happened just before this competition.

We haven’t dedication too much time to this part of the Festival before this year for a couple of reasons. First, we hadn’t ourselves participated and entered a chili. Second, we didn’t really know anyone else who participated in it. Lastly, most of the judges were ones we didn’t know either.

Well, all that changed this year! We decided to enter a chili creation of our own this year, based loosely upon one that Linda had success with a few years ago at a chili cook-off we hosted. One of our esteemed chilehead friends, Buddah, made the trip from sunny Virginia to enter his own chili in the competition. If you add the fact that our very own John “CaJohn” Hard was going to be a judge, it set up quite a chili showdown here in the Buckeye State.

With chili and crock pot in tow, we showed up early in the day and set up our crock pot to keep the chili warm while we ran around doing a bunch of other events throughout the day. While we don’t have pictures of the setup, you can probably imagine all on your own what a row of crock-pots look like.

Look at that face! That is Linda’s unbridled optimism going into the competition. We’re usually competing against each other with our chili creations, so teaming up to make a chili was an exercise in pure joy. Our idea was to create a Jamaican-themed chili, complete with chicken and island spices. Check the end of this post for that recipe.
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