Wednesday, September 17, 2014

Easy Chicken Mole

Delicious!!!


Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 jalapeno pepper, seeded & minced
1 (10-ounce) can chicken broth
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
1 (5-pound) chicken, cut into 8 pieces
Toasted pepitas ( pumpkin seeds), for garnish
Brown rice, for serving
Directions
Preheat oven to 350 degrees F.

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.

Based on a recipe from Paula Deen.

Monday, August 4, 2014

Crispy Fish Sticks With Pineapple Ketchup

ON MY GOSH!

A recipe from Cooking Light, "Kid in the Kitchen."

So delicious!!!


Ingredients



  • Cooking spray
  • 2 cups cornflakes
  • 1 teaspoon grated lemon rind
  • 1 teaspoon freshly ground black pepper, divided
  • 1 tablespoon fresh lemon juice
  • 1 large egg 
  • 1 pound tilapia fillets, cut into 4 x 1-inch pieces (about 12 pieces) (I used Pollock.)
  • 1/4 teaspoon kosher salt
  • 1/2 cup cubed fresh pineapple 
  • 1/3 cup reduced-sugar ketchup (such as Heinz)
  • 1 teaspoon lower-sodium soy sauce

Preparation


  1. 1. Preheat oven to 425°.
  2. 2. Place a wire rack on a large baking sheet. Coat rack with cooking spray. Place cereal in a large zip-top bag; roll with a rolling pin until crushed. Place crushed cereal, rind, and 1/4 teaspoon pepper in a shallow dish. Combine juice and egg in a shallow dish, stirring with a whisk.
  3. 3. Sprinkle fish evenly with 1/4 teaspoon pepper and salt. Dip fish in egg mixture; dredge in cereal mixture. Arrange fish on prepared rack; bake at 425° for 12 minutes or until fish flakes easily when tested with a fork.
  4. 4. Combine remaining 1/2 teaspoon pepper, pineapple, ketchup, and soy sauce in the bowl of a mini food processor; process until smooth. Serve ketchup mixture with fish sticks.

Monday, July 28, 2014

Refrigerator Dilly Beans

Who knew how good these would be---and how wonderful in a Bloody Mary. From Country Living; via The Beekman 1802 Heirloom Vegetable Cookbook © 2011 by Brent Ridge, Sandy Gluck, Josh Kilmer-Purcell.


Ingredients





  • 1 bunch(es) fresh dill (from my garden)
  • 2 clove(s) garlic, peeled
  • 1 teaspoon(s) yellow mustard seeds
  • 1 teaspoon(s) dill seeds
  • 1/4 teaspoon(s) cayenne pepper
  • 1 pound(s) green beans, ends trimmed
  • 1 1/3 cup(s) cider vinegar
  • 1 1/3 cup(s) water
  • 2 tablespoon(s) kosher salt
  • 1 tablespoon(s) sugar

Directions
  1. Place 2 pint-size canning jars and their lids in a pot of boiling water and heat for 1 minute. Lift out, drain, and place on the counter. Divide fresh dill, garlic, mustard seeds, dill seeds, cayenne, and green beans between the 2 jars, packing beans in lengthwise.
  2. In a small saucepan, combine vinegar, water, salt, and sugar and bring to a boil over high heat, stirring until salt and sugar dissolve.
  3. Pour boiling liquid over the green beans and seal. Cool on a wire rack and refrigerate 2 days before serving.
  4.  

Thursday, July 3, 2014

Bread & Butter Pickled Onions

I have found a new love!

6 medium onions
Brine:
1 cup white vinegar
2 quarts water
1 Tbsp. sat

Pickling Mixture:
2 cups white vinegar
2 cups sugar
1 Tbsp. salt
3 Tbsp. mustard seed
1 Tbsp. celery seed
1/4 tsp. curry powder
 
Peel onions, cut in half crosswise, then into 1/4-inch strips. Separate onions into strips and place in a bowl, covering with brine mixture. Let stand several hours or overnight. In a 4 or 5 quart saucepan, combine pickling ingredients and bring to a boil over medium heat, stirring until sugar is dissolved. Boil 2 minutes. Remove the onion strips from brine, draining well. Add them to the hot pickling mixture, leaving 1/2 inch headroom before sealing with 2-piece lids. Store in the refrigeration for a week, allowing flavors to blend. (It stores well in the fridge). Makes about 8 half-pints. Great on sandwiches!



 From: Recipes From A Kitchen Garden
This is a great cookbook!

Tuesday, July 1, 2014

Bobby Flay’s Pan-Roasted Chicken With Mint Sauce

GREAT TASTE!!! As featured in The New York Times Magazine, June 29, 2014.


Because it is summer and it is hot, I grilled skinless chicken breasts. I made a potato pancake with cumin and leftover smashed red potatoes. And a salad with greens from my garden.


"Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant’s best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have."
~~Sam Sifton

For the chicken

  • 4 bone-in, skin-on chicken breasts
  • Kosher salt to taste
  • 2 tablespoons Spanish paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground mustard
  • 2 teaspoons ground fennel seed
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

For the mint sauce

  • 1 cup fresh mint leaves
  • ½ cup fresh parsley leaves
  • 4 cloves garlic, peeled and roughly chopped
  • 1 serrano chile, seeds removed and roughly chopped (I used a jalapeno from my garden.)
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper.

Preparation

1.
Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
2.
Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
3.
Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
4.
Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fi ne accompaniment, along with sautéed greens.
YIELD
4 servings. 
~~Sam Sifton

Thursday, June 26, 2014

Mac & Cheese with Bacon & Broccoli

Out of this world!


The recipe called for chicken, which I did have, but I left it out of this as I wanted to save the chicken for chicken salad. I also added some herbs from my garden: Oregano, Cilantro, and Basil.

Ingredients

  • 6 ounces uncooked large or regular elbow macaroni (I used whole wheat.)
  • 3 cups prechopped broccoli florets (I used fresh.)
  • 3 bacon slices, coarsely chopped
  • 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces 
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon minced fresh garlic
  • 1/8 teaspoon ground turmeric
  • 1 1/4 cups 1% low-fat milk 
  • 1 cup unsalted chicken stock (such as Swanson) (I used homemade.)
  • 1/4 cup plus 1 teaspoon all-purpose flour
  • 5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.
  3. 3. While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.
  4. 4. Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

Tuesday, June 24, 2014

Banana Coffee Cake with Walnuts and Coconut

Susan and I sat outside in our backyard enjoying this today, exclaiming a few times, "WOW."



Ingredients

  • Cooking spray
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup mashed ripe banana (about 2 large bananas)
  • 3/4 cup granulated sugar
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon water
  • 2 teaspoons butter
  • 2 tablespoons chopped macadamia nuts, toasted
  • 2 tablespoons flaked sweetened coconut

Preparation

  1. Preheat oven to 350°.
  2. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk. Combine banana and next 5 ingredients (banana through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add flour mixture to banana mixture, and beat until blended. Pour batter into prepared pan.
  4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper.
  5. Combine brown sugar, water, and butter in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in nuts and coconut. Spread over cake. Serve cake warm.

Monday, April 28, 2014

Roasted Asparagus and Beet Salad

This just might be THE BEST asparagus I have ever made.

I found the recipe in the Weekend Edition of The Wall Street Journal. I served it with Turmeric Rice and Oven-Baked Panko-Crusted Turkey Cutlets with Olives, Capers and Artichokes. I did make a few changes to the asparagus recipe as noted below in the directions.


Ingredients:

4 medium beets, tops
trimmed
¼ cup grapeseed oil
Salt and pepper
1 pound asparagus, tough ends trimmed
6 cipollini onions, peeled (The supermarket did not have these so I used a Vidalia Onion.)
½ cup sunflower seeds (We didn't have these so I used Pumpkin Seeds.)
4 scallions, thinly sliced
Small bunch cilantro, finely chopped
½ jalapeño pepper, deveined, seeded and minced (I used the whole jalapeno!)
Lemon juice
Parmesan cheese, for garnish

Directions:
 
1. Preheat oven to 375 degrees. On an aluminum-foil-lined baking sheet, rub beets with oil and season with salt. Place in oven and roast until a knife can be easily inserted through centers of beets, about 1 hour.
2. Meanwhile, roast other vegetables: On an aluminum-foil-lined baking sheet, toss asparagus with 1 tablespoon oil and season well with salt and pepper. Place baking sheet in oven and roast until asparagus begins to sizzle and is just al dente, about 8 minutes. Repeat with onions: Cook, turning once, until just soft, about 15 minutes. On a baking sheet, toss sunflower seeds with a tiny bit of oil and season with salt. Place in oven and toast until slightly colored, 5-7 minutes. (NOTE: I began with the onion and after 7 minutes I added the asparagus and then after another 7 minutes I added the pumpkin seeds.)
3. Meanwhile, make relish: In a small bowl, combine scallions, cilantro, jalapeño, a drizzle of oil and lemon juice and salt to taste. Set aside.
4. In a bowl, toss roasted vegetables with lemon juice and oil to taste, and season with salt and pepper. Cut onions in half crosswise and beets into wedges. To serve, divide asparagus among four plates. Add onions and beets and sprinkle with sunflower seeds. Top with shaved Parmesan and a spoonful of relish.
—Adapted from Peter Hoffman, Back Forty and Back Forty West

Thursday, April 24, 2014

Crispy Baked Panko-Crusted Scallops

OH MY GOSH!

Served these with Turmeric Rice and Spinach and Mushrooms!!!


Ingredients:


  1. 3/4 cup panko (Japanese bread crumbs)
  2. 2 tablespoons unsalted butter, melted
  3. 1 1/2 teaspoons extra-virgin olive oil
  4. 1/4 teaspoon dry mustard
  5. Pinch of cayenne pepper
  6. 1 garlic clove, minced
  7. 1 tablespoon chopped flat-leaf parsley
  8. 1 tablespoon snipped chives
  9. 3/4 teaspoon chopped thyme leaves
  10. Kosher salt and freshly ground black pepper
  11. 12 jumbo sea scallops (1 1/2 pounds)
  12. Lemon wedges, for serving 
Directions:
  1. Preheat the oven to 400°. Lightly butter an 8-inch square baking dish.
  2. In a small bowl, mix the panko with the melted butter, olive oil, dry mustard, cayenne, garlic, parsley, chives and thyme and season with salt and pepper.
  3. Season the scallops with salt and pepper. Set them in the prepared baking dish and sprinkle the scallops evenly with the panko. Bake for about 10 minutes, or until barely cooked through.
  4. Turn the broiler on and broil the scallops 3 inches from the heat until the panko topping is crisp and golden brown, about 1 minute. Serve with lemon wedges. 

~From Food & Wine

Monday, April 21, 2014

Warm Orzo Salad with Squash

Delicious!!!


"This warm pasta salad is mixed with roasted yellow squash before it's tossed in a homemade mustard vinaigrette and topped with almonds. It can also be made up to one day ahead and served cold." From Good Housekeeping.

Ingredients




  • 2 medium yellow squash, cut into 1/2-inch chunks
  • 2 medium shallots, thinly sliced
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) olive oil
  • 3 tablespoon(s) red wine vinegar
  • 2 tablespoon(s) lemon juice
  • 2 tablespoon(s) grainy Dijon mustard
  • 1 clove(s) garlic, crushed with press
  • 1 pound(s) orzo pasta (I used whole wheat orzo.)
  • 6 radishes, sliced into thin half-moons
  • 1/4 cup(s) packed parsley leaves, finely chopped
  • 1 tablespoon(s) finely chopped fresh dill
  • 2/3 cup(s) roasted, salted almonds, chopped

Directions

  1. Heat a large pot of salted water to boiling on high. Preheat the oven to 450 degrees F.
  2. On a large jelly-roll pan, toss the squash, shallots, 2 teaspoons of the oil, and 1/4 teaspoon of the salt. Roast 15 minutes or until tender.
  3. Meanwhile, in a large bowl, whisk the vinegar, lemon juice, mustard, garlic, the remaining 2 tablespoons of oil, and the remaining 1/2 teaspoon of salt; set aside.
  4. Add the orzo to the boiling water and cook as the label directs. Drain well then add to the vinaigrette along with the roasted vegetables, radishes, parsley, and dill. Serve immediately, or refrigerate up to 1 day. To serve, stir in the almonds.

 

Sunday, March 30, 2014

Seared Scallops with Cauliflower, Raisins, Capers and Pecans

Based on a recipe from Food & Wine.

SO DELICIOUS!!!  And easy to prepare!






Ingredients:
  1. 1/2 small head of cauliflower, cut into small florets (4 cups)
  2. 1 tablespoon extra-virgin olive oil
  3. 12 jumbo scallops (1 1/2 pounds), side muscle removed
  4. Salt and freshly ground pepper
  5. 2 tablespoons unsalted butter
  6. 1/4 cup chopped roasted pecans
  7. 2 tablespoons drained small capers
  8. 2 tablespoons golden raisins
  9. 2 tablespoons balsamic vinegar
  10. 1 tablespoon chopped flat-leaf
Directions:

  1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
  2. In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, pecans, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.

Thursday, March 6, 2014

Angel Hair Pasta with Shrimp, Asparagus and Basil

Delicious! And so simple to prepare!


Ingredients:

10 stalks thin fresh asparagus
1 Tablespoon olive oil
2 cloves garlic, crushed
1/4 teaspoon hot red pepper flakes
3 medium tomatoes, seeded & chopped
1/2 cup dry white wine
1/4 teaspoon salt
12 ounces peeled & deveined shrimp
1 Tablespoon butter
9 ounces fresh angel hair pasta, cooked & drained
1/4 cup shredded fresh basil
freshly shredded Parmesan cheese, for topping

Directions:

1. Trim asparagus. Rinse in cold water; drain. Remove tips and set aside. Cut remaining stalks diagonally into 1-inch pieces.
2. Heat olive oil in a large skillet over medium- heat. Add garlic and hot pepper flakes and mix well. Cook for 1 minute, stirring constantly. Stir in tomatoes. Cook for 2 minutes, stirring frequently. Add the asparagus stalks, white wine and salt and mix well. Cook for 3 more minutes, stirring frequently. Discard garlic if desired (I did.). Stir in asparagus tips and shrimp. Cook for 3 minutes, stirring constantly, until shrimp turn pink. Add the butter. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix. Stir in basil.

~Based on a recipe from Recipe Girl.

Thursday, February 27, 2014

Cod and Cockles in a Fresh Turmeric Broth

OH MY GOSH!

So simple to prepare. And so scrumptious!

At Carmel Valley Ranch, chef Tim Wood makes this dish with Monterey line-caught rock cod and Pacific Northwest cockles. You can refer to the Monterey Bay Aquarium Seafood Watch (seafoodwatch.org) to find the best alternatives available in your area. 
 
Active Time: 30 minutes Total Time: 1 hour Serves: 4

4 tablespoons olive oil
1 medium onion, thinly sliced
1 bulb fennel, cored and thinly sliced
4 cloves garlic, thinly sliced lengthwise
2 tablespoons ginger, peeled and thinly sliced
4-inch piece fresh turmeric, peeled and thinly sliced(I used powder which I mixed with the wine and then added to the above.)
Kosher salt
Freshly ground black pepper
1 cup white wine
1 pound cockles or Prince Edward Island mussels (I used mussels)
Ciabatta or sourdough bread, thickly sliced (I used my Sweet Potato Biscuits.)
4 rock cod or other flaky white fish fillets (6 ounces each)
¼ bunch cilantro, chopped, plus ¼ bunch, whole (I used fennel fronds.)

1. Set a heavy, lidded pot over medium heat. Add 2 tablespoons olive oil, onions, fennel, garlic and ginger to pot. Decrease heat to medium-low and cook until vegetables soften, 10 minutes. Add turmeric, season with salt and pepper, and cook until spice releases a little of its flavor, 5 minutes more. Add wine and increase heat to medium-high. Add cockles, cover with lid and cook until cockles are beginning to open, 5 minutes more.
2. Meanwhile, toast bread in oven or toaster oven.
3. Add fish fillets to pot, cover and let steam 8 minutes for medium to medium-rare fish. (Check occasionally to make sure pan has enough liquid, and add water if necessary.)
4. In a small bowl, combine remaining oil with chopped cilantro. To serve, top fish with cockle mixture and spoon some broth from pot overtop. Garnish with remaining cilantro. Drizzle bread with cilantro oil and serve on top of or alongside fish.

—Adapted from Tim Wood of Carmel Valley Ranch, Carmel, Calif.
~From The Wall Street Journal Weekend Edition
 

Wednesday, February 26, 2014

Sweet Potato Biscuits


From Cooking Light, 2007

Please note: I made these in my food processor and I used Unsweetened Almond Milk rather than Milk. I also used a bit more mashed sweet potato.

Ingredients

  • 2 cups all-purpose flour (about 9 ounces)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt 
  • 5 tablespoons chilled unsalted butter, cut into small pieces
  • 1 cup pureed cooked sweet potatoes, cooled 
  • 1/3 cup fat-free milk 
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.
  3. Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.
  4. Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature.

Friday, February 21, 2014

Great Chili

Here I combined recipes from Jennifer Steinhaur, an avid cook and baker who works in The New York Times Washington bureau, and from chef, teacher, author Gail Monaghan .

This was the best chili I have ever made and I have made chili hundred of times! My changes/additions to Jennifer's recipe and Gail's are noted below (Gail=GM); Bruce=*):


Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground bison or ground dark turkey(I made pork chops the night before and used 2 that were leftover. I cut the meat from the bone and diced and put meat and bone into pot.)
  • 1 large red onion, chopped (GM)
  • 2 carrots, roughly diced *
  • 1 celery, roughly diced *
  • 6 cloves garlic (GM) (I used 3 crushed and minced.)
  • 1 12-ounce bottle of beer
  • 1 14.5-ounce can diced tomatoes
  • 1/2 cup strong brewed coffee (I used espresso.)
  • 1 tablespoon tomato paste
  • 1/4 cup brown sugar
  • 1 tablespoon chile sauce
  • 1 tablespoon cocoa powder
  • 1 tablespoon Worcestershire sauce (GM)
  • 2 tablespoons chili power (GM)
  • Half a serrano or other hot pepper, seeded and finely chopped, or to taste (I used 3 tablespoons of Frank's Hot Sauce.)
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon salt, or to taste
  • 2 15-ounce cans kidney beans
  • 1 15-ounce can cannellini or other white beans

Preparation

1.
Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate. (I skipped this entire step as I used the leftover pork chops.)
2.
Add the onion, carrot, celery, garlic to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
3.
Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, chili powder, Worcestershire sauce, Frank's Hot Sauce, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
4.
Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.