OT Cold nasty weather and good food

Thanks Forrest

Hank Knight

>You're right, chili's great on a cold evening. Your recipe sounds good. I'll try it and add it to my chili recipe collection.

7 course Tex-Mex dinner

Clint Searl, at the base of Haycock Mtn

>Pour a can of chili into a bag of Doritos and crush it all together

Have a cold six-pack of Lone Star long necks at hand

Snap a cap and spoon it back

Since we're sharing "guy" recipes...

This one's a favorite of mine. The main character derives from pork chops & Jack Daniels. It doesn't get much "manlier" than that! 

Dan

Ingredients

• 1/2 cup Jack Daniel's Whiskey (black label)

• 1/2 cup Apple Cider

• 2 tbl light brown sugar

• 1 tbl Dijon Mustard

• 1/8 tsp cayenne pepper

• 1/2 tsp vanilla extract

• 4 tsp cider vinegar

• 4 bone-in, center-cut pork chops

• 2 tsp vegetable oil

• salt and pepper

• 1 tbl unsalted butter

1. Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla and 2 tsp vinegar in a medium bowl.

2. Transfer 1/4 cup whiskey mixture to a gallon-size zip-lock bag, add pork chops, press air out of bag, and seal. Turn bag to coat chops with marinade and refrigerate 1 to 2 hours in a shallow bowl (in case bag leaks). Reserve remaining whiskey mixture separately.

3. Remove chops from bag, pat dry with paper towels, discard marinade.

4. Heat oil in large skillet over medium-high heat until just beginning to smoke.

5. Season chops with salt and pepper.

6. Cook until well browned on both sides (3-4 minutes per side).

7. Transfer chops to plate and cover tightly with foil.

8. Add reserved whiskey mixture to skillet and bring to boil, scraping up any browning bits with wooden spoon. Cook until reduced to thick glaze, 3 to 5 minutes (bubbles will become very small).

9. Reduce heat to medium-low and, holding on to chops, tip plate to add any accumulated juices back to skillet.

10. Add remaining 2 tsp vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes.

11. Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides. (Cook to 145 degrees), about 5 minutes. Transfer chops to platter and spoon sauce over.

I think my dinner was the best and easy to make. Lobster was on sale at the local Big Y. My dinner was two lobsters.

I have gotten into lethally hot vindaloo dishes this winter, fun to make, a pleasure to eat on cold days.

John Foster wrote:

I have gotten into lethally hot vindaloo dishes this winter, fun to make, a pleasure to eat on cold days.

Love Lamb Vindaloo, or goat or chicken we are fortunate to have several nice Indian restaurants within an hours drive. Care to share your recipe? My wife has made several Indian dishes but not that one

I have seen recipes calling for anywhere from 3-15 hot dry peppers, I use 5 homegrown ones ( I forget the variety)

In a mason jar put your hot peppers in, plus a cinnamon stick, and cover with apple cider vinegar, let it soak for several days.
After several days toast these spices in a dry frypan: 2tsp each of whole cumin and coriander seeds, one tsp mustard seeds, 5-10 each of whole black peppercorns, cardamon pods, whole cloves, toast until the mustard seeds start to pop. 
Add the seeds to the vinegar and hot pepper, cinnamon mix along with 6-8 garlic cloves, blender everything.
Mix with 4 cups of THICK pure tomato sauce.
Add your favorite meats and vegetables.

Favorite Chili Recipes

I'd add mine but I doubt WC readers make chili 5 gallons at a time and then can it.  
Start with 20 lbs of venison (ground and cubes), add 3 lbs. of hot Italian sausage meat, 2lbs of chili powder, light olive oil, a case of crushed tomatoes, chopped/minced garlic & onions, black beans, and a personal blend of fresh peppers, and some cheap red wine.
Combine and simmer for 6-7 hours. 
Best done in the Summer so the open windows help prevent the fumes from permeating the whole house.

Goes well over cilantro rice, topped with fresh limed diced onions and shredded Long-Horn cheese.  
Serve with Blair's After Death and notify your dentist.