Tag Archives: recipe

The roasting of brussels

Sorry for the prolonged absence from this particular corner of the internet. I’ve had some family stuff going on – which I’ll write about in detail here soon – and have been doing some serious wedding planning as well. So it’s all added up to me completely falling off of the blog train. But I’m back with a vengeance! And an absolutely fantastic roasted brussels sprouts recipe.

It’s no secret that I love brussels sprouts. What’s not to love?! They’re so uniquely delicious, and they’re healthy too! Honestly, the fiancee and I eat FAR too many of them in this quaint Savannah household already…and now with this recipe, I’m afraid our consumption will go absolutely through the roof. But I suppose worse things have happened. And yes, I’m aware that brussels sprouts are technically out of season now, dammit. I’m choosing to move boldly forward, and you should too.

So, without further ado! Here it is.

Strawberry Balsamic BrusselsBrussels with Glaze 2

*1 lb brussels sprouts, halved
*4 medium garlic cloves, roasted
*2 tbsp balsamic vinegar
*1 tbsp toasted sesame oil
*1 tbsp fresh lemon juice
*4 large strawberries, mashed
*1 tsp garlic salt
*1 tsp fresh ground pepper
*1 tsp cumin
*1/2 tsp Sriracha

First off, pre-heat your oven to 425. Toss the garlic cloves into some tin foil with some olive oil, and throw them into the oven for 30 minutes.

Roasted Garlic

While the garlic is roasting, go ahead and rinse your brussels sprouts and then halve them.

Brussels in Strainer

Halved Brussels

Now you’re ready to start making your glaze. In a small bowl, mix the oil, lemon juice, balsamic and all of the spices together.

Strawberry Balsamic Glaze

Next, cut up 4 large strawberries into slices and toss into the bowl. Mash them up in the bowl with a strong whisk or a potato masher. But don’t be afraid to leave some chunks. Your taste buds will be happy later when they get a few bites of delicious roasted strawberry.

Strawberry Balsamic Glaze Strawberries

Finally, when your garlic is done roasting, take it out of the oven and toss all of it into the bowl. Stir vigorously into the glaze until the garlic is not longer visible.

Turn your oven down to 400. Lay your brussels sprout halves out onto a cookie sheet and then pour your glaze on top of it.

Brussels with Glaze 2

Now it’s time to get your hands dirty – toss the brussels sprouts and glaze together with your hands. Make sure the brussels are evenly covered with the glaze.

Brussels with Glaze Spread

A little side note here. If you have the time, I’d recommend letting these suckers sit for 30 minutes before popping them in the oven. I didn’t actually do that this time, but I have a feeling this would allow the glaze to set in a little, making an already outstanding recipe that much more delicious.

Finally, you’re ready to roaste these puppies. Put them in at 400 and roast for 25 minutes. It’s perfectly okay, and actually totally awesome, if you have a bunch of brussels sprout leaves laying around on the cookie sheet. Those will get burned in the process and they’ll make for a totally tasty addition to the dish.

Roasted Brussels

Take them out of the oven, let them cool for a few minutes, and then serve! The result is a perfectly sweet & savory combo that is sure to please any visitors you might have over. Or just enjoy the damn things yourself. You deserve it!

I’ll be back tomorrow for more. Until then, kiddos. Enjoy!

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Asparagus officinalis

Despite it’s unfortunate urinary side effect, holy crap, do I love me some asparagus. And did you know that it’s supposed to help with hangovers?! At least according to some South Korean scientists. If that’s true…we here at The Amateur Cocktailer count that as a double bonus!! Delicious and helpful! What a vegetable.

Because of my love for this particular plant, I was determined to come up with a fantastic asparagus recipe. And ooohboy, did I! The missus was quite pleased last even when she came home to it. It’s so good, I think I’ll have to make some for a little get-together we’re having this evening.

Anywho, here’s the recipe in all it’s glory.

Sesame AsparagusSesame Asparagus

*1 large bunch asparagus (about 40 asparagus)
*1 large sweet yellow onion
*3 cloves garlic
*2 tbsp toasted sesame oil (if you can find La Tourangelle, buy it!)
*1 tbsp balsamic vinegar
*2 tsp fresh lemon juice
*1 tsp Savannah honey (just buy some!!)
*Garlic salt

Take your bunch of asparagus, toss it in a decent sized oven pan, and dress it with everything except for the onions and Sriracha. Be liberal with the garlic salt and pepper – more so the garlic salt than the pepper – but don’t go too crazy.

Asparagus Dressed

Now go ahead and dice your onion and garlic up fine. Per usual, I’ve employed my favorite thing EVER – a food processor.

Diced Onions

Now take a grill pan (if you have one), spray a little cooking oil into it. Toss your onion and garlic in the pan at a medium heat and sauté for a good 7-8 minutes.

Sauteed Onions

Now toss your asparagus in and keep them over that medium heat. You’re going to want to stir them around the pan every so often, along with the onions and garlic. Because of the high volume of the asparagus in the pan, they’re going to take a while to cook – about 15-20 minutes, depending on how crunchy you like your asparagus. Just try one or two throughout the cooking process to see how they’re doing. No big deal – this just means you get to eat these delicious things a few minutes earlier than the rest of the people longingly waiting for them to cook.

For the final touch, you’re going to want to toss some Sriracha over the asparagus and give them one last stir before pulling them off the heat. A little bit of this spicy elixir will totally make this dish.

Sesame Asparagus

So there you have it! Just make sure when you serve the asparagus to be liberal with spreading some of the onions top of them. That’s where all that delicious sesame goodness really lies.

Next up…homemade orgeat!! Until then…

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Super Thursday

Wondering what happens when you move to a new, beautiful, slightly mysterious and ultimately captivating city? Well, high on the list is that EVERYONE YOU KNOW will want to come visit you in said new wonderful city. We currently have 3 lovely folks staying with us, on the heels of my Mom’s visit. Phew! It’s both amazing and exhausting, but I guess I should really just be thankful that we have an overwhelming amount of people who want to hang out with us. So what the hell – everyone, come visit!! 🙂

Anywho, I’m trying to be good and post even when we have visitors, and man, do I have a tasty treat for you today. It’s simple syrup, but with a lot of twists. So I’m calling it Super Syrup. Lame, perhaps. But that’s the name that’s sticking, so you’ll just have to accept it. Here she is:

Super SyrupSuper Syrup Jar

*1 cup water
*1 cup white sugar
*1/2 cup fresh lemon juice
*1/2 tsp sriracha
*1/2 tsp cinnamon
*1/2 tsp honey (Savannah Honey!)

Really, all you need to do is toss all of this together in a pot, put it over a medium-low heat and stir once in a while. Give it a good 20 minutes to simmer so that all that good stuff blends together.

I’ve got a wicked cocktail ready to go using this delicious concoction, but I’m gonna save that until tomorrow, mostly so you guys can have an extra happy Friday. Until then!

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Hello out there! I am back with a fully complete peanut-scallion recipe. And I’ve even managed to turn this whole thing into a completely delicious Peanut Pork Chop Taco recipe. Sounds crazy, I know! But damn, if it isn’t tasty.

Let’s start with the peanut sauce. Here’s the goods:

Peanut-Scallion SaucePeanut Sesame Scallion Sauce

*1 cup natural peanut butter
*1/4 cup toasted sesame oil
*1/4 cup low sodium soy sauce (low sodium is essential here)
*1/2 cup orange juice (fancy stuff!!)
*1 tsp garlic salt
*4 scallions, finely chopped
*1 tsp red pepper flakes
*1/4 tsp sriracha
*2 cups filtered water
*1 tsp honey (I used Savannah honey from the lovely Savannah Bee Co.)
*2 tsp fresh lime juice

I know there are quite a few ingredients here, but it really is super easy to make. And REALLY great. Just a note: this recipe makes a LOT of sauce so feel free to cut it in half. If you’re gonna go ahead and make the pork tacos that I’m about to bestow upon you – which I highly recommend you do – this recipe is enough to marinade two large pork chops and have a little bit leftover to savor. It’s also very versatile. Toss some into a stir-fry! Water it down and make a salad dressing out of it! Hell, I could even see it on some fancy ice cream in moderation. The possibilities are endless, my friends.

Okay, now onto the tacos! Here’s what you’ll need into addition to the peanut sauce.

Peanut Pork Chop TacosPeanut Pork Chop Taco

*1 large pork chop
*1 medium red onion
*3 cloves garlic
*Peanut-scallion sauce
*Corn tortillas
*Sour cream

First and foremost, you’re going to want to marinade your pork chop in the Peanut-Scallion Sauce. Use just under half of the Peanut-Scallion Sauce recipe to do so.

Pork marinade

I let it marinade for a good 24 hours, but I don’t think that’s necessary. A few hours ought to do just fine for our purposes here.

Once you’ve allowed the chop to marinade, you’re ready to cook! I used a grill pan for all of this. If you don’t have one, a regular pan should be a good substitute, but the grill pan is the way to go if you own one.

First, chop your onions and garlic. Use your old friend, the food processor, if you’ve got one.

Red Onion Chopped

Now fire up your grill pan at a medium heat. Spray a little cooking oil in there, and then toss 2 tablespoons of the Peanut-Scallion Sauce onto the pan. Finally, toss your onions and garlic on there.

Onions and Garlic Cooking

Let the onions and garlic get nice and soft, and then toss on your pork chop. When you do, make sure to toss all the excess peanut-scallion sauce from the container where you were storing your chop into the pan along with the pork. THIS IS IMPORTANT! It’s going to make all the difference in the end.

Pork Chop Cooking

As you’re cooking the pork chop, stir the garlic and onions once in a while, but don’t be afraid to let them sit for a while. You’ll notice that they’ll start to get a little brown. This is GOOD. Don’t go so far as to burn the onions and garlic, but you can let them go right to the edge. This concoction of onions, garlic and Peanut-Scallion Sauce is going to make your tacos ROCK.

Once you’ve let those onions and garlic get all nice and brown, take them off the grill pan, set them aside, and allow your pork chop to keep cooking. At this point, depending on how thick your pork chop is, you may want to cut it into smaller pieces.

Chopped Pork Cooking

This will allow you to finish up cooking the chop that much faster. Once your chop is done cooking – don’t overdo it or it’ll get dry! – take everything off the pan and set it aside. You should have a nice bowl of delicious, caramelized pork pieces.

Chopped Pork in Bowl

Carmelized Pork

Look how succulent!! To be honest, the Peanut-Scallion Sauce really didn’t do a whole lot to flavor the pork chop. But it did allow for that beautiful caramelization. It also keeps the chop moist. So don’t forget to marinade!!

Finally, you’re ready to construct your taco. I chopped the pork up a little bit more fine when I made the tacos, but feel free to get chunky with it if you want to. When you’re making your taco, toss the pork on the tortilla first. Then add a generous helping of the garlic and onions – here’s where the OH MY GOD DELICIOUS flavor is going to come from. Top it all off with a healthy drizzle of the Peanut-Scallion Sauce, some sour cream, some sriracha, and finally, some chopped scallions. You’ll have your friends coming back for seconds in no time!

Peanut Pork Chop Taco

I’m proud of this one. Really, I could just eat the onion/garlic/peanut sauce concoction all day long and be happy.

Until next time, folks! Happy Tuesday!

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I’m gonna get right to it today, because it’s gonna take a while to go through this recipe. But a little note here first…aren’t avocados just FANTASTIC?!? And guacamole?! Ridiculous.

Anywho, I’ve been perfecting my guacamole recipe for years, and I think it’s finally time to share it with the world. Now, just a warning, this is NOT a tepid guacamole. I like my guac chunky and bold (and I hope you do too!), but you should be armed with this vital info before diving in.

Okay, so here goes!

GilbyGuacChips & Guac

Main Ingredient:
*5 ripe Hass avocados
*1 medium-sized red onion
*1 medium-sized sweet onion
*8 cloves garlic
*1 large shallot
*1/3 bunch cilantro
*Juice of 4 limes

*Tony Chachere’s Original Creole Seasoning
*Garlic salt
*Fresh-ground pepper
*Jerk seasoning

First, go ahead and preheat your oven to 425. Cut off one end of 5 cloves of garlic and wrap in a sheet of tin foil.

Roasted Garlic

Cut off both ends of 1 shallot, place in a sheet of tin foil, toss a splash of olive oil into the foil with the shallot and cover the shallot in the oil. Wrap the shallot up in the foil.

Roasted Shallots

Once the oven is preheated, throw both the garlic and the shallot in the oven for 30 minutes.

While your garlic and shallots are roasting, take half of your red onion and half of your sweet onion and chop them up fine – I used a food processor.

Onions before chopping

You’re gonna sauté each of these halves in a pan. Spray the pan first with a little cooking oil, and throw some garlic salt and some Tony Chachere’s Creole Seasoning (RUN to your grocery store NOW if you don’t have any of this stuff on hand) for good measure.

Tony Chachere's

Sauteeing Onions

While these are sauteing, chop up the other halves of each onion, this time much more coarsely. Remember, chunky is the name of the game here. Then go ahead and grab your cilantro and toss it in the food processor.


Cilantro Chopped

Dice up your remaining 3 cloves of garlic. Once your shallot is done roasting, grab it out of the oven and give it a quick chop. Grab the other garlic out of the oven as well and toss everything you’ve worked on up to this point and throw it all together in a large mixing bowl.

Onions Garlic Shallots in Bowl

Now, it’s finally time for the avocados! Halve each avocado, remove the pits and toss all that delicious green meat into the mixing bowl.

All Ingredients

Finally, it’s spice time. Throw in the lime juice and all of the spices listed above, and give everything a good stir. You’ll need to smash the avocado a bunch to smooth out the guacamole. And as always, spices here are a little up to your interpretation. Wanna make it spicy? Use a bunch of Sriracha and Cholula. Want a little more sweetness? Go heavy on the jerk seasoning.

That’s it, really. It’s a little time-consuming, but that time is completely worth it. So whip some of this stuff up and go to town with your favorite tortilla chips! For the record, I highly recommend Tostitos Multigrain Scoops. They’re tremendous.

Until tomorrow!

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Classic with mustard

We all know about yogurt-cucumber-dill sauce. It’s been done over and over again. At the very least, I’m certainly not the first one to try my hand at this particular tangy concoction.

But in the spirit of experimentation that we here at The Amateur Cocktailer try to keep up at all times, I’m turning this old standby on its head, just a little.

First of all, I don’t know if y’all have Publix in your area of the world, but if you don’t, do yourself a huge favor and pick up some of this:

Whole Grain Garlic Mustard

I don’t know what the hell they do to make this THE BEST MUSTARD I’VE EVER HAD, but whatever it is, I’m in. Seriously. It’s spectacular. Who knew? Publix Private Selection?! Anyway, just go get some.

So without further ado, here’s the recipe. It has a bunch of different uses, which I will gladly detail after the jump.

YMCD (yes, that’s a Village People reference, dammit)

Yogurt Dill Mustard Sauce

Main Ingredients
*1 medium yellow onion (diced very fine)
*5-6 cloves garlic (diced very fine)
*1/2 large leek (diced very fine)
*1/2 large cucumber
*12 oz Greek yogurt (to me, Fage brand is really the only Greek yogurt – I used the 0%)
*2 tablespoons whole grain garlic mustard

Spices (for onions/leeks)
*Garlic salt
*Jerk seasoning

Spices (for sauce)
*Lime juice
*Cinnamon sugar
*Curry powder

Here’s the deal on how to actually pull this off.

First, chop up the onion, garlic and leek and sautee them all in the spices listed. I sprayed just a little canola oil in there too, just to prevent sticking.

Once that’s done, chop up your cucumber and then combine everything else together in a big bowl and stir! That’s pretty much it. It’s super easy and super tasty. Of course, as always with my recipes, I spice to taste, so it’s tough for me to give exact spice measurements. So play around!

Now this sauce can be used in a variety of ways. It’s a great dipping sauce for carrots or pita chips. I used it last night for making a delicious yellow squash dish, as seen here.

Squash in Yogurt Mustard Dill Sauce

But what I’m thinking would be totally ridiculously awesome is making some lamb burgers and then throwing some YMCD on top. Oh boy. I kind of want to drop everything and go do that right now.

That’s it for now, I suppose. It’s almost the end of the week, y’all! And spring is here! Only technically, I suppose, but I sense good things on the horizon. Until tomorrow.

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Bacon grease, personified

Like many people, I love bacon. Holy crap, do I love it. I mean, it’s bacon! Come on.

The issue is…what the hell do you do with the bacon grease after you’ve cooked it? Sure, you can make a bacon bomb if you’re crazy enough, but most people just put it in a can and then toss it.

In an effort to maximize the deliciousness of bacon, I decided to try my hand at making something out of that totally tasty fat that usually goes to waste. For the purposes of this blog, I’m going to call it lardon, even though it’s technically not, and the Frenchies may very well come after me for it.

Now, this isn’t just any old lardon. You know I love to get fancy with it. So first, you’re gonna make some brussels sprout puree. Here’s the deal:

Brussels Sprout PureeBrussels Puree

*Brussels sprouts – about 10 medium sized sprouts
*Garlic – 2 cloves
*1/2 yellow onion

Take all of that goodness and chop it up in a food processor as finely as possible, like you see over here to the right. Don’t be afraid to go to town with the food processor. The brussels can take it.

Next, sauté that shiz over medium heat. You might want to throw a little bit of water in the pan with it, but it’s also okay if you get the puree a little brown. Just adds to the taste, really. Still, I used a non-stick pan just to avoid serious burnage.

Brussels Puree cooking

Cook that for about 10 minutes and then set aside. Honestly, this is going to make a lot more puree that you’re going to need for the lardon, but it’s delicious on it’s own, so there are plenty of uses you can find for it. I combined the extra with some farro and it was pretty damn tasty.

Now it’s bacon time.

I used thick cut bacon because, a) it’ll give you more grease, and b) it’s more delicious, and you’re gonna want to eat a few of those delicious strips yourself, right?!

Bacon Cooking

I don’t think you’re going to need much instruction on this particular portion of the evening. Take a few strips of bacon, toss them in a pan, and cook them. Pretty simple. I used 8 full strips of thick-cut bacon so I’d have a decent about of grease to work with. So once you’ve cooked your bacon, you should have a pan of mouth-watering bacon grease.

Bacon grease

Take that and dump into a clean pan. Scoop about 1/3 of a cup of the brussels puree into the bacon grease, and give it a good stir. You should get something that looks about like this.

Bacon and brussels

Now you’re ready to let all that goodness congeal. I used a cute little mason jar that we have around the house and poured the whole shebang into it.

IMPORTANT – once you’ve poured it into the jar, you’re not quite done. You’re definitely going to have to keep your eye on this stuff. The puree tends to sink to the bottom of the jar, so you’re gonna have to stir it once and a while to bring the puree back up to the surface. All in all, it’ll take about an hour to congeal, and you’ll need to stir it a handful of times. If you play it right, you should come out with this.

Bacon brussels lardon

It’s not a whole lot, but a little of it goes a loooong way. I’m pretty excited about it. It may just become my secret ingredient for making things extra delicious. Just don’t tell anyone.

Until next time!

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Lemons into lemonade

Hey y’all!!

I’m finally back in our beloved new hometown, and ready to ply you guys with more delicious food and beverage than you could ever want.

I’ve realized that, somehow, I always end up posting a cocktail on Mondays. Not quite sure why that is, but hey, it’s a good way to start the week, right?!

So, a few days ago, I was doing this, courtesy of our lovely friends over at Boozed & Infused:

Limoncello Infusing

I tweaked the recipe just a little bit. I often find that limoncello is WAY too sweet. Alicia at Boozed & Infused specifically mentioned that this recipe was much more tart than the normal limoncello fare, but I wanted to err markedly on the side of tart, so I cut down a little bit on the sugar. Here’s what I came up with.

Limoncello (in the style of Boozed & Infused)

*1 750 ml bottle of Vodka (I used Tito’s – seriously, I defy you to find a vodka this good for the price)
*9 lemons
*3/4 cups of white sugar

Juice the lemons completely – I set aside the lemon juice in a container for mixing in other cocktails – and then drop them in the vodka in a sealable container. Add the sugar and stir carefully – you don’t want to squeeze the lemons very much. Seal the container. While this is all infusing, you’ll want to turn the container upside down a few times to mix up the sugar and help it dissolve. You’ll want to leave everything infusing for at least a few days – you’ll be able to see when the sugar has completely dissolved.

Once it’s done, pick out the lemons carefully and then strain the excess pulp floating in there – I used the mesh from my French press to do so. Finally, put it back in the vodka bottle from whence it came, and you’ll get this!

Homemade limoncello

Guys…it’s REALLY fantastic. The perfect combo of sweet and tart. Definitely going to be a fixture in this Savannah household.

Now, it’s perfectly good on it’s own, of course. But the committee of one here at The Amateur Cocktailer isn’t satisfied until a delicious cocktail has been created. So here’s a particularly good one. I call it “The Two Timer” – it’s tart and sweet, all at the same time, especially with the chocolate bitters in the mix.

The Two TimerThe Two Timer

*2 parts limoncello
*1 part Pimm’s No. 1
*2 parts apple juice
*1 part grapefruit juice
*1 part seltzer
*Dash of chocolate bitters

Honestly, I think you’re going to be seeing a lot of limoncello cocktails here on the ol’ blog in the near future – I really love how it works in a drink.

And I haven’t forgotten about the rice balls I mentioned a while back…still tweaking and perfecting. I should have them down by the end of the week! Until next time.

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Simply delicious

Just a quick one here while I’m still off galavanting in Atlanta. Although I’m not really galavanting. Kind of just strolling. But I felt like galavant and Atlanta together had a nice ring to it.

ANYwho, before I left Savannah, I whipped up this delicious little simple syrup recipe.

Simple Syrup Jar

It’s spicy, sweet and totally tasty. I haven’t tried it in any cocktails yet, but that’s coming soon, I promise. Here’s how to whip it up.

Simple & Spicy

*1/2 cup white sugar
*1/2 cup water (filtered, preferably)
*1 tsp cumin
*1 tsp ground ginger
*15 drops of Sriracha

Heat the sugar and water in a small pot until the sugar dissolves. Throw in the cumin, ginger and Sriracha, and just simmer for as long as you please. The more simmering you do, the more the spices will infuse the syrup. When you’re satisfied, take it off the heat and let it cool – you might want to give it a few stirs while it’s cooling – and then store it in the fridge in your favorite container. I, for one, love how it looks in those adorable Bonne Maman jars.

Simple Syrup Sealed

That’s it! Super easy and super delicious. I’m off to the Sweetwater Brewery in a little while. Who doesn’t love brewery tours?! Until next time.

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Football Chili

Seeing as my absolute favorite sports team of all time was playing a fairly important football game that you may have heard of this past weekend, I decided to get fancy with it and make some killer chili for the big event. And while it, sadly, did not inspire the 49ers to victory, it did inspire a lot of happy stomachs. In fact this is all that’s left of the rather sizable pot I made:

Leftover Chili

Unfortunately, I didn’t really document the process of actually making the chili, so this post is going to be woefully devoid of photos. But it’s a pretty fantastic chili recipe, so I figure I need to share it with the world anyway. There’s a lot to it, so just stick with me here. Also, this is not going to be completely and utterly precise, because I tweaked and tasted A LOT as I went, as a good chili connoisseur should. So just know that you should do the same when you’re making it.

Gilby’s 3-Meat Chili

Main Ingredients:
1 large red onion (diced very fine – not quite pureed, but pretty close)
1 large sweet onion (same dicing)
4 cloves of garlic, sauteed
Olive oil (enough to make sure the onions & garlic don’t burn)
1 28-oz can of baked beans (I used Bush’s)
1 15.5-oz can of black beans
1 28-oz can of crushed tomatoes
24 oz of frozen yellow corn
2 bunches scallions (yep, same dicing as the onions)
Olive oil (enough to saute the scallions in)
6 cloves of garlic, roasted
1 lb of ground chuck
1 lb of ground lamb
8 oz of chorizo
12 oz of beer (I used Miller High Life – make sure to use cheap beer!)

Spices (in approx. order of how much of each I used):
Chili powder
Garlic salt
Cinnamon sugar
Jerk seasoning
Tony Chachere’s Creole Seasoning
Chili & garlic smoked sea salt (from Trader Joe’s)

Optional ingredients for topping:
Sour cream
Finely shredded cheddar

Again, this is all pretty imprecise – especially the spices, obviously – but I’ll do my best to recreate.

Before you start anything, pre-heat your oven to 425. Once it gets there, wrap 6 cloves of garlic in tin foil and toss it in the oven for 30-35 minutes. Roasted garlic is definitely an essential ingredient in this here chili, so make sure not to skip this step.

Now, take the onions and fresh garlic, throw them in a food processor, and chop away. Again, they should be chopped very finely. Throw those into a dutch oven at medium heat, and saute. You probably want to throw some spices – garlic salt, cumin – in at this point. Honestly, you’ll probably want to spice things at most stages along the way, so just know that moving forward.

Next, take your baked beans, your black beans and your crushed tomatoes and throw them in the dutch oven. Keep it at that medium heat until you’ve got a good simmer going, and then throw in the frozen corn. Add more spices!

Take your scallions and give them the same food processor treatment you gave to the onions, then saute them in a little olive oil and toss them in the pot. Add more spices!

At this point your garlic should be just about done roasting, so grab it out of the oven and squeeze right into the chili. Once again, add more spices!! Keep it all simmering and stir once in a while so that it doesn’t stick to the bottom of the pan.

Now it’s time for the meat. Oh, that delicious 3-meat blend. I sauteed each type of meat separately, but I don’t really think it’s necessary – you can probably just take a separate pan, toss in the beef, lamb and chorizo and go to town. But make sure to spice the meat very liberally, specifically with garlic salt, jerk seasoning and chili powder. Once you’ve browned all the meat, throw it all in the dutch oven, grease and all. Yes, I realize this is totally unhealthy. But it makes the chili special, and honestly, were you really looking for super-healthy chili anyway?

Finally, pour in a can of your favorite cheap beer – the champagne of beers is my preferred move – and then just simmer away to your heart’s content and just make sure to give it a stir once in a while. Keep the chili covered when you’re not stirring. I tasted and added spices for hours and hours until I got it finally right, so don’t be afraid to tweak and tweak and tweak. It’ll make all the difference. Here’s the final product!

Chili with Sour Cream

I let this all cook over a period of about 18 hours. Chili just gets better with time, really, so be patient if you can.

I have to say, it’s really outstanding chili. So try it out and impress your friends!! I promise it’ll work. Unless your friends are vegetarians, of course. More tomorrow!

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