It’s been a long, lonnnng time since I’ve posted to this blog, but I’m happy to be back with new recipes (the result of lots of summer cooking and baking!) this week. Hopefully this post kick starts my lazy blogging bum into gear, and I’ll be back with more recipes in the weeks and months to come!
This spicy homemade chili has been a family favorite for years. Adapted from the recipe for Boilermaker Tailgate Chili on AllRecipes.com, it’s also been my go-to meal for the happy occasions this summer that we’ve welcomed family and friends to our home in southern Germany. Despite the rather intimidating number of ingredients listed, this chili couldn’t be easier to prepare for a large group of weary, jet-lagged world travelers desperately in need of a protein boost. And if the protein doesn’t wake them up, the flavor surely will – this chili is spicy with a capital S. I personally like to take my spice level to the brink of hospitalization, but feel free to tinker with the amount of chili powder added if pepper-induced sobbing just isn’t your jam. (I recommend 2 tablespoons instead of 1/4 cup for those with less heat tolerance.)
And finally, let’s talk about cornbread. I LOVE cornbread. I’ve tried every conceivable type of cornbread known to man or woman, and this recipe is HANDS DOWN the best. It has the rare combination of perfect flavor (not too sweet, not too bland) and perfect consistency (not too cake-like, not too dry). I can’t imagine a better accompaniment to this spicy chili. Enjoy!
HABANERO TURKEY CHILI WITH HONEY BUTTERMILK CORNBREAD
Yield | 12 servings
For the chili:
2 pounds ground turkey
1 pound hot Italian sausage
4 (15 ounce) cans chili beans in sauce
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 medium yellow onion, finely chopped
1-2 habanero peppers, seeded + minced
4 cubes beef (or chicken) bouillon
1/2 cup beer
1/4 cup chili powder
1 tbsp Worcestershire sauce
1-2 tbsp minced fresh garlic
1 tbsp dried oregano
2 tsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1/2-1 tsp ground cayenne pepper
1 tsp paprika
1 tsp white sugar
Sharp cheddar cheese, shredded, to serve
For the cornbread:
½ cup butter
1 tbsp clear honey
2/3 cup white sugar
2 fresh eggs
1 cup buttermilk
½ tsp baking soda
1 cup yellow cornmeal
1 cup all-purpose flour
½ tsp salt
To make the chili:
Heat a large stock pot over medium-high heat. Crumble the ground turkey and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, habanero peppers, bouillon, and beer. Season with chili powder and remaining ingredients (through sugar). Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, topped with shredded cheddar cheese (or refrigerate and serve the next day).
To make the cornbread:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter and honey in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Super Bowl weekend is finally upon us, which can only mean one thing – GAME DAY SNACKS!!! Oh, and football. And I guess some people really dig the commercials … and the half-time show … and the endless supply of cheap American beer. But seriously, it’s not about that. Any of that. IT’S ALL ABOUT THE FOOD.
Well, it is in our house anyway. While my husband and I are pretty ambivalent about who wins and who loses, we’re definitely excited about stuffing ourselves silly from opening kick-off to final whistle with these yummy homemade chicken wings. Bathed in a palate-pleasing mixture of soy sauce, honey, ginger and (lots and lots of) garlic, these baked wings can be thrown together by even the most novice chef in less than 30 minutes – with no frying or messy clean-up!
1 inch piece of fresh ginger, peeled + finely minced
3 cloves fresh garlic, finely minced
1/8 tsp Sriracha (or other hot sauce)
3 lbs raw chicken wings (or drumettes)
2 tbsp toasted sesame seeds
1 green onion, thinly sliced on the diagonal
Preheat oven to 425° Fahrenheit (215° Celsius) with baking rack on the upper third of the oven. Line a roasting pan or thick baking sheet with foil. Rub some canola or olive oil over the foil to keep the wings from sticking.
In a large bowl, whisk together soy sauce, honey, ginger, garlic and Sriracha hot sauce. Add wings and toss to coat thoroughly. Arrange skin-side down on prepared roasting pan or baking sheet, taking care not to crowd the wings.
Roast in oven for 15 minutes. Remove from oven, and – using tongs – flip wings over so they are skin-side up. Return to oven and bake for 10 additional minutes, until nicely browned. Remove from oven and cool for 5 minutes before serving.
It’s a big party weekend for lots of Americans, including many friends and family excited to see our home team – the Seattle Seahawks – in Super Bowl XLIX. Truth be told, I can’t summon any excitement for professional American football or the Seahawks, and will be avoiding TVs and social media like the plague. What I DO love, however, is awesome game day snacks, and these hot wings are the undisputed champion!
This recipe comes courtesy of Emeril Lagasse’s Food Network show Emeril Live. I’ve made them twice now, and will never order restaurant wings (or grab a bag from the freezer section – *shudder*) ever again. They’re a really lovely balance of sweet and spicy, and are – despite the somewhat lengthy list of ingredients – really easy to make. Enjoy, and be safe out and about tomorrow!
Blue cheese or ranch dressing, to serve (optional)
Essence Creole Seasoning (also known as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon ground cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
To make Essence Creole Seasoning:
Combine all ingredients thoroughly. Set aside.
To make hot wings:
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or non-stick aluminum foil. Spray with non-stick cooking spray.
To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use. In a large bowl, combine flour, garlic powder, Essence, salt, and white pepper. Dredge the wings in the flour mixture, shaking off the excess. Transfer to a plate.
In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F. When the oil is heated, dredge the wings a second time, again shaking off the excess.
Deep-fry the wings until crispy and golden brown, approximately 10 to 12 minutes. (I typically have to do this step in 2 to 4 batches)
While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth. Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, approximately 12 minutes. Serve hot with blue cheese or ranch dressing, if desired.