Derby Trail Cook Book

[Downthestretch55]

Ninetoone wanted a good chili recipe.
Here's the winning recipe from the Telingua International Chili Championship from the winner, Dana Plocheck of Houston, Tx.
It's very good!

"Lady Bug Chili"

2006 Terlingua International Chili Championship Winner
Dana’s Recipe

In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add:
1 can (14-1/2 oz) Swanson beef broth
1 can (8 oz) Hunt’s no-salt tomato sauce

Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1

Packet #1:
1 Tbsp onion powder (rounded)
2 tsp. garlic powder
1 Tbsp Mexene Chili Powder

Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.

Packet #2:
2-1/2 Tbsp light chili powder
2-1/2 Tbsp dark chili powder
2 tsp cumin
¼ tsp black pepper
¼ tsp white pepper
¼ tsp cayenne pepper
½ cube Knorr’s beef bullion
½ cube Knorr’s chicken bullion
¼ tsp brown sugar
1 pk Sazon Goya

Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.

Packet #3:
2 tsp Mexene Chili Powder
1 tsp cumin
½ tsp salt

Leave covered and simmer for additional 15 minutes and serve.

[Downthestretch55]

For MaTH...

Eggs Benedict

Ingredients:
1 package English muffins
12 slices Canadian bacon
6 oz. grated Swiss cheese
12 eggs
2 cups milk
pepper, to taste
Cayenne pepper, to taste

Split English muffins into two and lightly toast; place on large cookie sheet. Sprinkle the muffins with a light layer of cheese. Fry Canadian bacon lightly. Place a slice of Canadian bacon on top of the cheese.

Poach eggs and place on top of bacon.

Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika, salt and
pepper to taste before serving.

Creamy Hollandaise Sauce

Ingredients:
1/4 lb. butter
3 egg yolks
1 Tbls. lemon juice
1 Tbls. sherry
3 dashes Cayenne pepper

Melt butter in a small saucepan until it is at a low boil. Place the other ingredients in blender; mix at low speed until well-blended. Slowly add melted butter; blend 10 seconds, or until creamy and thick.

[GenuineRisk]

Here's a "recipe" I wrote earlier this year for my brother and sister-in-law's engagement party. They requested recipes, so I gave them the one we used the most at the time....

Nicole’s recipe for Ordering Delivery

Ingredients: 2 people, assorted delivery menus, telephone, money

Preparation: (Note: Useful for one person to remove clothing before beginning.)

1. Decide it’s too much trouble to cook.
2. Squabble over whose turn it is to decide from where to order delivery.
3. Decide one person shall choose three places, and other person shall choose from which of the three to order.
4. First person selects three places.
5. Second person says those are the three places he/she really DID NOT want to order from.
6. First person picks three other places.
7. Second person picks one of the three.
8. First person says he/she really hoped second person wouldn’t choose that place.
9. Together, select one of the two remaining options.
10. Squabble over whose turn it is to phone in the order, each person convinced one hundred percent that he/she did it last time (note: highly recommended—video, audio, photographic or notarized written records for proof).
11. Come to agreement on who will phone in the order (note: negotiating tactics of varying degrees of usefulness include promises to call in the next two orders, complaints that other person’s order is always a pain to phone in as everything needs to be “on the side”, sudden onset of laryngitis, and, as last resort, tears. Please also note tears are more effective when used by female than by male).
12. Phone in order.
13. Wait for delivery.
14. Become grumpy because delivery is taking too long.
15. Squabble over who should call to ask where the food is (note: usually food arrives before squabble is done and actual call itself is seldom necessary).
16. Food delivery arrives.
17. Occasionally, squabble over whose turn it is to answer the door and take the delivery (note: here is where removing one’s clothes before beginning recipe comes in handy, as other person will seldom make first person answer door in his/her underwear).
18. Pay for food, making sure to tip decently, as delivering meals is a crummy job.
19. Enjoy food and each other’s company.
20. Make promise to self to cook next time, as it’s really more work to order delivery.

[Downthestretch55]

Good one Genuine Risk!
Now I have to go find my "naked cookbook" that's hiding somewhere.
Stay tuned...I might be posting one about "naked potatoes" if I can find it.
Must be hiding under the clothes that need to meet the washing machine sometime soon. I'll bare them if I find 'em.

[Downthestretch55]

Two of my favorite words, "naked" and "chili".

Get hot!

Title: Naked Chiles Stuffed W/Black Beans W/Chipotle Cream
Yield: 6 Servings

Ingredients

: ***chiles***
1 6 fresh long green chiles
: (anaheim or new
: mexico type)
: ***black bean filling***

Instructions

1 lb black beans -- rinsed
1/2 onion -- chopped
2 cloves garlic -- minced
1 sprig epazote (optional but
: traditional)
1 chipotle chile en adobo --
: from can
1 and 1/2 teaspoons salt --
: added last 10
: minutes
: ***CHIPOTLE CREAM***
1 c sour cream
2 -3 tablespoons milk
1 ts mashed chipotle chile en
: adobo or dried -- powdered

~- chipotle

1. Blister and char the green chiles according to your favorite
method. Steam in plastic bag for fifteen minutes. Remove skins. Slit
chiles down the sides and remove seeds. Leave stems intact. You can
do this while the beans are cooking. Refrigerate the chiles until
they are needed.

2. Rinse beans in colander and pick over for stones. Place in
four-quart pot and cover with water. Bring to boil and simmer for
three min- utes. Allow beans to steep for at least two hours.

3. Add the onion, garlic, epazote, and chipotle chile to the bean pot.
Simmer for about one and a half hours. Because of the presoaking
method, these beans will cook faster. Taste for seasoning. Add salt.

4. While the beans are cooking, make the chipotle cream. Thin out the
sour cream with the milk and stir in the chipotle. I prefer to use
the dried chipotle (see Resources), pulverizing it in a mortar. The
dried chile is not as over- powering as the chipotle en adobo.

5. When ready to serve place about one-fourth cup black beans drained
of excess liquid, in each green chile. Arrange on a heat-proof
platter and place in a preheated 350 degree oven for ten minutes just
to warm. You may serve each chile in a pool of chipotle cream or pour
some of the cream over the top. Sprinkle the cream with a little
dusting of mild chile powder or sweet paprika for color. This is a
good treat for vegetarians but meat-eaters have been known to eat
many of these.

[Downthestretch55]

This is a good chowder recipe. I like mine with French bread.
Substitute any white meat fish.

German Chowder Recipe
3 lb. haddock
1 beaten egg
1 quart cold water
1 quart potatoes cut in¾-inch cubes
2 slices carrot
Bit of bay leaf
2-inch cube fat salt pork
Sprig of parsley
1 sliced onion
1 cracker, pounded
5 tablespoons flour
Salt, pepper, cayenne
1 quart scalded milk
2 tablespoons melted butter
¼ cup butter
Few drops onion juice
8 common crackers
Instructions
Clean, skin, and bone fish.
Add to bones cold water and vegetables, and let simmer twenty minutes.
Strain stock from bones.
Chop fish meat; there should be one and one-half cups.
Add cracker, seasonings, melted butter and egg, then shape in small balls.
Try out pork, add onion, and cook five minutes.
Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft.
Thicken milk with butter and flour cooked together.
Combine mixtures, and season highly with salt, pepper, and cayenne.
Add crackers, split and soaked in cold milk.

[Downthestretch55]

one of my favorite soups...

French Onion Soup
2 T. oil

3 T. butter

6 C. thinly sliced onions

1/2 t. sugar

2 1/2 qts. beef broth

1/2 C. dry white wine

sprig fresh thyme (optional)

salt and pepper to taste

8 slices slightly stale French bread

2 C. grated Gruyere cheese

Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.

Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.

To serve:

Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.