Summer Island - Recipes
Smoky Cowboy Chili Recipe
(courtesy of Jilly)
2 lb. boneless pork shoulder, cut in cubes
3 Tablespoons Peanut oil
1 tablespoon cumin seeds
1 large onion, chopped
2 large garlic cloves, chopped
1 green and 1 red bell pepper chopped
1 tablespoon ground cumin powder
1/4 teaspoon cayenne
2 tablespoons chipotle chile powder
1. tablespoon Aleppo pepper
1 teaspoon ground coriander
28 ounces canned smoked tomatoes, chopped. Pour off liquid.
28 ounces beef broth
15 ounces cooked cannellini beans (Rinse and pour off liquid)
15 ounces cooked kidney beans (Rinse and pour off liquid)
1 cup strong brewed black coffee
Chopped sweet white onion
Grated Monterrey jack or sharp cheddar cheese
Chopped green onions
Sour cream or Greek yogurt
Crumbled cooked smoked bacon
Fried tortillas wedges
Add dusting of smoked salt and pepper to pork.
Cook in 2 tablespoons of oil until browned.
Remove to a pan.
Add 1 tablespoon peanut oil and heat. Add onions, peppers, and cumin seed. Cook about six minutes or until the onions turn transparent.
Add garlic and all spices. Stir and cook over medium heat for three minutes until spices smell fragrant. (But no longer or they will burn.)
Add pork to pan. Stir in tomatoes, beans, broth and coffee.
Bring to a boil and simmer uncovered for 3 hours, until pork is fork-tender and chili has thickened.
Add toppings as desired. Yum!
Serve with cheddar cheese cornbread.
(recipe coming soon.)
Alert from Jilly: Plan to make extra. You will love the leftovers. :-)
Draycott Abbey chocolate pots de crème Recipe
1-1/2 cups heavy cream
1/2 cup whole milk
3 good quality Earl Grey tea bags
5 egg yolks
1/3 cup granulated sugar
6 ounces semi-sweet dark chocolate, finely chopped
(You didn't think it would be low-fat and low cal, did you? Not if Marston has a hand in it!)
Preheat oven to 325°
Heat cream and milk in a heavy saucepan over medium heat untilliquid is just below a boil. Add teabags and dunk several times to moisten them well. Remove from heat and let sit for 2 minutes, then pour over the grated chocolate. Let sit for 5 minutes.
Gently remove the tea bags, squeezing firmly before discarding the tea bags. Blend the chocolate thoroughly with the infused cream mixture. ( The chocolate should be nearly dissolved by now anyway,)
Meanwhile whisk egg yolks in a large bowl until well blended. Add cream into the yolks in a steady stream, whisking constantly.
Strain blended liquids and then pour into ramekins. Place ramekins into a heavy porcelain lasagna pan and set pan into oven. Then fill pan, using hot water, halfway up to top of ramekins.
Be careful not to pour water into your little pots!
Cover with foil.
Cook for 35 min and check progress by tapping the ramekins. The dish is done when the edges are firm but the centers still wiggle. Be careful not to overcook!
Remove from oven and take off the foil. Cool on counter for an hour. Then refrigerate overnight, well covered.
(If you can wait) serve well chilled with whipped cream, orange zest, grated chocolate or slivered almonds. All of these flavors blend beautifully with the subtle tea flavor.
Marston is thrilled to be of assistance.
PS. These are wonderful made in small tea cups or espresso cups. Just be sure your vessel is oven proof!)
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