A Super Bowl…of Chili! - Beef Chili to Die For

Hey America: Ready for some football? I'm guessing you are. Maybe you're even toying with the idea of having a Super Bowl party? Whatever you decide, you're gonna need to eat during the big game. As football food goes, few things are more classic than Chili. That's why we set out to perfect a pot of delicious, slow-cooking goodness that will make your crowd go wild. Coffee, dark beer and get this - cocoa powder, all conspire to create a rich and hearty chili with exceptional depth and flavor. Try it and you'll understand!

Beef Chili to Die For, Photo: NK

Beef Chili to Die For

Adapted from Food.com/Amanda A. Oates

Serves 6

Ingredients:  

2 teaspoons of Olive Oil

2 Vidalia Onions (or other yellow onions) chopped

3 Large Cloves Garlic, minced

1 3/4 Lbs Ground Beef, half of it lean, the rest, your choice (we used short-rib blend)

1 (14.5 ounce) Can Diced Tomatoes (we like Muir Glen Organic)

12 Ounces Dark Beer or Stout (we used Founder's Breakfast Stout & highly recommend!)

3/4 Cup Strong Brewed Coffee

1.5 Cans (9 ounces) Tomato Paste

1 Cup Water mixed with 1 teaspoon Salt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Spice Blend

1/3 Cup Dark Brown Sugar 

2 teaspoons Cumin

2 teaspoons unsweetened Cocoa Powder

1/2 teaspoon Oregano

1 teaspoon Cayenne

1/4 teaspoon Ancho Chili Powder (optional)

3/4 teaspoon Coriander

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2 (15 Ounce) Cans Low-Sodium Kidney Beans, well rinsed (use 3 cans for extra-thick Chili)

3 Jalapeño Peppers Chopped* (*leave seeds in all three jalapeños for spicy chili, in two for medium chili, and in one for mild chili)

1/2 teaspoon Salt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Optional Toppings

Extra Thinly Sliced Jalapeños

Extra Chopped Onions

Grated Cheddar or Monterey Jack Cheese

Sour Cream

Method:

1. Heat Olive Oil over in a very large pot over medium flame. 

2. Add the Onions, Garlic, and Ground Meat. Allow the meat to fully brown, stirring, about 8 to 10 minutes. Break up any chunks. 

3. Add the canned tomatoes, coffee, beer, and tomato paste. Stir, and then add the cup of water with 1 teaspoon of salt mixed into it. 

4. Now add all the spices (listed under spice blend). Stir. 

5. Stir in 2 cans of the rinsed Kidney Beans and Jalapeño Peppers. 

6. Reduce the flame to a simmer and cook for 1 1/2 hours, covered. You can certainly cook for longer if you like, but be sure to leave cover on so Chili does not reduce too much. 

7. When ready to serve, stir in a 1/2 teaspoon of Salt. Taste for seasoning and adjust Salt if needed. Keeping the cover of the pot off, simmer a few more minutes to allow chili to thicken and any condensation to evaporate. Serve with any optional toppings. Enjoy!! 

Play-By-Plate: Super Bowl Party Recap

What's better than beer and football? Beer, football, and great food - ideally, lots of it.

Beer and Cheddar Fondue with Chicken Brats and Soft Pretzels, Photo: NK 

Today's post is a recap of the menu from our Super Bowl party last week. We were really happy with how all the food came out! Our menu included a very tasty Beer-Spiked Fondue, refreshing Crab Salad Bites, fall-off-the-bone tender Old Bay Buffalo Wings, and our zesty Turkey Meatloaf served with homemade sauce on brioche buns. Last but not least, we served a heavenly Bacon and Leek Mac 'n' Cheese that my Mom had made us from Rachael Ray's Recipe HERE. It was really good! We were 6 people in total but all the recipes below are easily adaptable to feed much larger crowds. Next time you're hosting some friends, be sure to kick off the good times with these crowd pleasing recipes.

Super Bowl for Six

Lump Crab Salad on Cucumber
 
Individual Beer and Cheddar Fondue With Bavarian Pretzels and Chicken Bratwurst

Old Bay Baked Buffalo Wings

Best Ever Turkey Meatloaf on Brioche Rolls


Here we go....

Making the Crab Salad, Photo: NK 

Crab Salad Bites on Cucumber 
Adapted from the Food Network Kitchens
Serves 6 - 8 

Ingredients:
1 Pound Lump Crabmeat, picked over for shells. 
1 stalk Celery, cut into an 1/8 inch dice
5 Tablespoons Fresh Chives, thinly sliced
1 Tablespoon Minced Fresh Tarragon
1/4 Cup + 1 Tablespoon Low Fat Mayonnaise
2.5 Tablespoons Sour Cream
1 Tablespoon Lemon Juice
1/2 teaspoon Dijon Mustard
Kosher Salt
Freshly Ground Pepper

3 Large Thick Cucumbers peeled and sliced into centimeter thick rounds. You can also create a few cucumber cups if you like - click HERE for the how to. 

Method: 
In a medium bowl, lightly toss Crab, Tarragon, Chives and Celery together.  

In a small bowl, mix Sour Cream, Mayonnaise, Lemon Juice, Dijon Mustard and Salt and Pepper to Taste. Carefully mix into the Crab bowl. 

Spoon the Crab Salad onto the Cucumber Chips or carefully into the Cucumber Cups. 
Sprinkle some extra Chives to Garnish. Use any leftovers to make a Crab Roll Sandwich or Serve over a salad. 

Lump Crab Salad Bites on Cucumber, Photo: NK  

Beer and Cheddar Fondue with Chicken Bratwurst and Soft Pretzels
Adapted from Rachael Ray
Serves 6 to 8 

Ingredients:
1 Pound Good Quality Sharp Cheddar, shredded
1/2 Pound Gruyere, shredded
1.5 Tablespoons All Purpose Flour
1 Cup German Lager Beer
2 Tablespoons Spicy Brown Mustard 
7 Drops Tabasco Sauce
1 Tablespoon Worcestershire Sauce
6 Soft Pretzels 
6 Chicken Bratwursts
Cornichon Pickles

Special Equipment - Wood or Metal Skewers - 1 per person

Method: 
Boil water in a large sauce pan and toss in the Brats. Lower to a simmer and cook for for 10 minutes until warmed through.

Meanwhile, toss Cheeses together with the flour.
Add beer to a medium pot and heat until it is bubbling over a medium flame.  
Reduce heat to simmer and stir in shredded Cheese, a handful at a time. 
Stir constantly so that you are melting the Cheese handful by handful. 
Stir in a figure 8 pattern using a wooden spoon or spatula. 

When the cheese is fully incorporated add the Mustard, Worcestershire and Hot Sauce. Stir and transfer to a warm fondue pot or serve in individual ramekins as pictured. Slice up the Brats, serve with Pretzels and Pickles. 

OLD BAY BAKED BUFFALO WINGS 
Click HERE for the recipe.

Baked Old Bay Buffalo Wings, Photo: NK 

And finally, last week's 

Best Ever Turkey Meatloaf served in a brioche bun with homemade barbecue glaze. For the recipe, click HERE.

Turkey Meatloaf Subs, Photo: NK

ENJOY!

Super Bowl, Super Flavor - Best Ever Turkey Meatloaf

Here at Neurotic Kitchen our wintertime jones for Comfort Food continues. This week, it's Meatloaf - an American favorite and a perfect consolation food to enjoy if this football season left your favorite team out in the cold. Here in the New York area, we are sorely in need of something to lift our Super Bowl spirits, and this party-ready, bursting with flavor Turkey Meatloaf is just the ticket. 

Best Ever Turkey Meatloaf, Photo: NK 

Today's recipe comes to us courtesy of my good friend Marina. Even though she's moved back to Midwest, she's still keeping me updated on the exciting goings on in her kitchen. Marina is a lot like me - she enjoys big flavors. When we'd go out on the town, our martinis were always extra dirty and our buffalo wings extra spicy. Her very loose adaptation of Ina Garten's wonderful Turkey Meatloaf has a lot going for it: extra spice, extra moistness, and finally, an extra special glaze that doubles as a sauce for serving. 

Looking for a main-event Super Bowl party dish? Look no further. A loaf of Best Ever Turkey Meatloaf, sliced up, feeds numerous guests. Just add rolls and some sauce, maybe even some sautéed onions, and you've got fantastic, boldly flavored make-ahead Meatloaf sandwiches. 

Best Ever Turkey Meatloaf
Adapted from Marina E. and Inspired by Ina Garten
Serves 4 to 5 

Photo: NK

Ingredients:

1 large Yellow Onion, roughly chopped

1 Stalk Celery, roughly chopped

1 large Carrot, peeled and roughly chopped

3 large Garlic Cloves

6 Sprigs of Fresh Thyme. leaves only

2 Tablespoons Olive Oil 

1/2 teaspoon Black Pepper

1/2 teaspoon Crushed Red Pepper - or more to taste

1 teaspoon Oregano 

Salt to Taste

1 Lb dark meat Ground Turkey 

1 Lb Lean Ground Turkey

2 Tablespoons Tomato Paste

1/4 Cup Worcestershire Sauce

Just over a 1/3 Cup Chicken Stock

1/2 Cup Sun Dried Tomatoes, roughly chopped - not the ones packed in oil

3/4 Cup Panko Breadcrumbs

2 Large Eggs Beaten 
1.25 Cups Basting and Serving Sauce* Ingredients and Recipe follow 

*Basting and Serving Sauce
Adapted from Alton Brown and Marina E
Yield - About a 1.25 Cups

Ingredients:

1 Cup Ketchup

3-4 Tablespoons Prepared BBQ Sauce (optional)

2 teaspoons Cumin

4 teaspoons Dry Mustard

3 Tablespoons Worcestershire Sauce

Several dashes of Tabasco or other Hot Sauce to taste

2 Tablespoons Honey or Agave Syrup

2 Tablespoons of Water or Dark Beer

Meatloaf Preparation Method:

Preheat oven to 325 with rack in the middle, and another rack below. 

*Mix together the Basting and Serving Sauce by combining all ingredients. Set aside. You will glaze Meatloaf with it before cooking and again about a half hour in. 

Using food processor, combine the first 4 ingredients (Onion, Celery, Carrot, Garlic) until they form a coarse yet paste-like consistency. Next, add Fresh Thyme Leaves, and Sun Dried Tomatoes to the processor. Pulse 5 or 6 times until incorporated (little chunks of Sun Dried Tomatoes will taste good in the meatloaf).

Photo: NK

In a medium saucepan  on low heat, add Olive Oil and Vegetable paste mixture. Sweat the mixture until all the rawness has cooked out of it. This should take about 5 minutes. During this time, add a generous dose of Salt, the Black Pepper and Red Pepper, and the Oregano. Now add Chicken Stock, Tomato Paste, and Worcestershire Sauce. Stir to Combine. Pop the pot into the freezer to cool it quickly.

In a large bowl, combine Turkey Meat, Eggs, Panko Breadcrumbs, and the Veggie/Herb/Stock Mixture from the freezer. Make sure all elements are incorporated but try not to overwork the meat. 

Assemble free-form Meatloaf on an ungreased cookie sheet (to help meat hold its shape).

You should end up with a rectangular loaf about two inches high. 

Photo: NK

Place a pan of water in the oven one rack below where the meatloaf will cook. This will help the top of the Meatloaf not to crack on top. Baste Meatloaf all over with the Glazing Sauce (don't double dip your basting brush so you can use any remaining sauce to serve with cooked meatloaf). 

Cook about 1 hour and 10 minutes, basting meatloaf again at about midway through cook time. Take Meatloaf out of the oven and let rest in the pan 7 minutes tented with foil.

Slice, and serve with any leftover sauce.



Enjoy! 

Superbowl Sip and Snack - Pickle Backs & Bacon Jalapeno Poppers

This year’s Superbowl fete included a whole lotta food, too much drink, and a win by the Giants. What could be better?  Well, for starters, I should’ve had the foresight to take the next day off today to recover from my food coma, but I digress. 

The Superbowl is one of many days where Americans feel at liberty to be gluttonous and stuff their faces with mass quantities of the unhealthiest foods possible.

We are no exception, so as I planned the party menu to be served to some of my husband's local friends, we chose all the usual suspects, both store bought and homemade: wings, chips and pico de gallo, meatball subs, loads of cheese and cured meats, focaccia pizza and cupcakes for dessert with Giants colored icing, natch. Thanks to my local cupcake shop, there was no baking required.

Pico de Gallo, Photo: NK

Prosciutto and Red Pepper Jelly, Photo: NK

Cheese Plate with Fruits, Nuts, and Apricot Preserve, Photo: NK

But rather than go deep into what was a tasty spread, I’d like to instead share two of our favorite offerings that were extra well received.

First off – Bacon Jalapeno Poppers:

There are numerous recipes out there for Jalapeno Poppers. These ubiquitous bites of spicy goodness come in all varieties, from deep fried to ooey-gooey cheese-filled - or both. I try not to deep fry too often because it makes a mess and it usually has to be done right before serving to avoid mushiness. The recipe below, adapted from recipes I've seen over the years, is so easy and simple and works with nearly any cream cheese-based filling. These poppers can be assembled ahead of time and put in the oven when guests arrive. Don't fear the Jalapeno heat. The cheese filling mellows the spiciness of the peppers, which also get a bit less fiery in the cooking process. Bacon, the king of meats (according to most men I know) is an addition that makes these poppers a sure hit.  

My husband is a very loyal bacon devotee. In fact, my mom refers to him as “Bacon Boy” on a regular basis. Since bacon eating was practically a prerequisite for dating him, I've tried to at least limit our intake to once every two weeks or so. But after the way we gorged on these Bacon Jalapeno Poppers last night, we’re probably good for the next few months. 

Bacon Jalapeno Poppers
Serves 8 – 3 poppers per person

Ingredients:

• A dozen medium to large sized green Jalapenos, sliced lengthwise and cleaned of ribs and seeds. Tip: Using a knife to detach the white membrane on each end and then dragging a small spoon down the middle works well to de-seed. And for the love of god, don’t touch your eyes for the rest of the day.
• Cream Cheese of your choice at room temperature. I used Philadelphia Brand Chive Flavor, but plain or other flavors would work. I sometimes mix in a bit of shredded cheddar into the cream cheese to up the cheese factor.
• 2/3 of a package of high-quality bacon. We love Coleman Natural Uncured Hickory Smoked Bacon. It’s cut a bit on the thicker side, which makes it extra yummy. Coleman products are also hormone free and humanely raised. I swear you can taste the difference.
• 24 plain toothpicks, soaked in water and patted until just damp.

Method:

Preheat the oven to 375. 

Spoon your cream cheese mixture into the jalapeno halves. You can use a damp paper towel to pretty up any overflow on the edges.

Slide the bacon out of its packaging leaving it all in one block. Cut the bacon into thirds creating about 3 rows of approximately 3 inch lengths, long enough to wrap once around your jalapeno halves with a tiny bit of overlap. You may want to try cutting a single strip first to determine the best length.

Ready to cook, Photo: NK

Wrap a strip of bacon once around the middle of the jalapeno, joining the ends underneath and overlapping slightly. Secure each with a toothpick piercing all the way through.

Place poppers on a rack positioned over a baking sheet or pan with sides (in order catch any grease).

Pop everything in the oven and cook about 20 to 25 minutes, or more if you like your bacon on the crispy side. Keep an eye on it to get it to your preferred doneness. I like mine less crispy.

Yummy Bacon Jalapeno Poppers, Photo: NK 

Let cool a bit and enjoy! These will go fast…

Next up,  

What in the world is a Pickle Back?

A Pickle Back is a cocktail recipe – of sorts. I recently learned about it at a housewarming party hosted by my good friend Missy. She'd just enjoyed it at a New Year's party just a few weeks before. The Pickle Back is really a shot, a curious shot, which includes a healthy helping of pure pickle juice straight from the jar as a chaser to a stiff nip of whiskey. This two step combo shot purportedly originated at a dive bar in Williamsburg, Brooklyn. 

Assess your crowd before serving, as the mere suggestion of shooting straight pickle juice may sound odd to most. For me, the thought of gulping a large quantity of Jameson Irish Whiskey (the preferred Pickle Back spirit) was more daunting. As a drinker of lemon juice, vinegar, and lover of all piquant tastes, the pickle part was less far-fetched. That’s right, I’m the classy girl who will secretly slurp the remainder of a good vinaigrette from the bottom of my salad bowl, but only in the privacy of my own home, ideally.

After a bit of internet research, it was clear that the Pickle Back has been around a while, but it seems to be getting even more popular: 

http://ny.eater.com

http://www.nypost.com

The Pickle Back Shot 

Pickle Back Provisions, Photo: NK

What you need:

• 2 shot glasses per person
• Jameson Irish Whiskey
• Pickle juice that has been strained of seeds – We used Kosher Dill Juice from the Vlasic Pickle Jar. One jar will get you about 8 shots.
• Fill half of the glasses with Jameson, and the remaining glasses with pickle juice.
• Each person gets a Jameson shot and pickle shot.
• Willing participants 

At first, my guests were understandably leery, so I cooled my heels until they had a few more drinks and inhibitions went out the window. We then toasted the Giants and knocked ‘em back - Jameson first, pickle juice immediately after. Guess what? They liked it. The pickle juice totally erases the harsh traces of Whiskey on the palate, leaving you with just that pleasing vinegary taste. Jameson seems to be the preferred Whiskey for the Pickle Back, and here it did us proud. Next thing I knew, we were deciding who would head out for more pickle provisions.  I recommend you give it a try!