Wednesday, January 28, 2009

The Art of Chili

-KingT's Tex-Mex Red

Guess who's back? I have regained my crown and took home first place in the Time-Out Chicago Chili Cookoff this past weekend (check upcoming issue for the dilly). Its good to have the crown back and a third ring on the finger, that's 1st place 3 of the last 4 years with a questionable 2nd place finish last year. I've been reading around the net about all the chili recipes for the big game on Sunday. Look no further I have what you need. This is the premiere super bowl chili party recipe.

bowl o' red

When it comes to chili there are countless ingredients that people use to create it and bowls come out tasting a million different ways for better and worse...but mostly worse. I understand that chili is a regional food but so are hot dogs and you cant find anything better outside Chicago. What I mean by that is that chili was born somewhere in either Texas, the Southwest or Mexico. I see no need to make some Italian style chili or white chicken "chili" that's just not the real stuff. I'm all about making a true chili experience and don't plan on using exotic wild meats, odd ingredients that are in there for gimmick more than flavor or any fancy food trends turned into a bowl of red.

"The great debate, it seems, is not limited to whose chili is best. Even more heated is the argument over where the first bowl was made; and by whom. Estimates range from "somewhere west of Laramie," in the early nineteenth century - being a product of a Texas trail drive - to a grisly tale of enraged Aztecs, who cut up invading Spanish conquistadors, seasoned chunks of them with a passel of chile peppers, and ate them." International chili society

I think I might have been an Aztec in a past life but that's for another day.

"Never has there been anything mild about chili.

Our travels through Texas, New Mexico, and California, and even Mexico, over the years have failed to turn up the elusive "best bowl of chili." Every state lays claim to the title, and certainly no Texan worth his comino (cumin) would think, even for a moment, that it rests anywhere else but in the Lone Star State - and probably right in his own blackened and battered chili pot.

There may not be an answer. There are, however, certain facts that one cannot overlook. The mixture of meat, beans, peppers, and herbs was known to the Incas, Aztecs, and Mayan Indians long before Columbus and the conquistadores." International chili society

I am going to give you a recipe that is very similar to mine.

When I started making chili about 7 years ago I wanted it to be real chili and not the garbage that is found throughout Chicago. For the record there are maybe 2 good places to get chili in Chicagoland (Ramova and Bishop's) you have to make it yourself, which is how I got started. I did some reading and played around with some recipes and as time passed by I started to concoct my own creation that has evolved into some of the best chili on this earth and that's a guarantee. I do have plans to one day open my own little place and this chili will be on the menu but for now your just going to have to make the recipe I'm willing to share or track me down to make you some.

Like I said up above I try and make a real chili not some veggie brew with cous cous or some sweet tasting dessert shit. You will find lots of meat and no chocolate or cinnamon in this recipe. As far as I am concerned they have the same business in chili as ketchup does on a hot dog. You'll find that most of the ingredients I use are native and essential to Texan, Mexican and Tex-Mex cuisines-hence the name.

I always use Gephardt's chili powder which I buy in bulk from Texas

Ingredients (Serves 18-20)

6 lbs ground beef
4 grilling steaks (6 lbs) with bone if avail. such as sirloin steak and porterhouse or ribeye
2 packages of Hot pork chorizo (Mexican)
1 package Hot beef chorizo (Mexican)
1 package bacon pieces chopped and diced
8-10 assorted peppers like green, red, yellow, cubanelle, etc... chopped and diced
6 jalapenos seeds removed and diced
4-5 white onions chopped and diced
6 roasted poblano peppers with skin removed, diced
5 cloves of garlic pressed and smashed
1 can of green chiles
1 can of bottled taco sauce
2 cans of miller high life
1/4 cup of jalapeno juice from the sliced jalapenos in a jar
1/4 pickle juice
2-3 20 oz cans tomato sauce (add gradually to get right consistency)
2 20 oz cans of stewed tomato's
2 cans diced green chiles
10 TBLS of good chili powder such as Gephardt's
6 TBLS of New Mexican red chili powder
5 TBLS cumin
2 TBLS smoked paprika
2 TBLS cayenne pepper
2 TBLS ground red pepper
1 TBLS red amazon chile powder
pinch of Mexican oregano
2 cans of pinto beans in ranchero sauce
1 cup of fresh red salsa

For garnish: cheese, chopped onion, crema and cilantro.

the more different peppers to mold in the flavor the merrier

Season and grill your steak until cooked medium rare and set aside in a pan that can catch the juices. When steaks are at room temp, cut them into little squares about the size of a dime. Save all the juices from the grilled steaks and dump it into the simmer pot.

grilled steak gets chopped down to simmer

Diced steak goes into the pot to simmer

Then start by cooking the diced bacon in a 12+ quart pot and the chorizo in another pot. Remove bacon pieces when crispy and set aside as well as the chorizo. Add the chopped peppers/jalapeno into the bacon pot and the onions into the chorizo pot and coat well with the grease and sweat them for 10 minutes. Remove the onion/pepper mixture and set aside. Add necessary amount of ground beef to each pot and cook thru mashing with a potato masher so that there are no clumps. When beef is nice and brown and well mashed add the pieces of steak into the pot with the juices followed by the onions and pepper mixture and chorizo mixture. Put all the spice mixtures into the pot's and then pour your liquids (beer, jalapeno juice and pickle juice) on top of them making sure they don't clump and cook for 5-10 minutes and then add the tomato juice and sauce. At this point I take both pots and empty them into a large stock pot for simmering. Make sure to add the tomato sauce little by little making sure that the chili is not soupy nor too thick. It should be right in the middle and able to hold a spoon on top so that it doesn't sink but also there should be some sauce so that its not thick. Add the canned peppers.

chorizo and bacon making lube for the veggies

sweat the veggies in the pork grease

The right consistency when spoon is placed in the pot

Let chili simmer for 4+ hours (notice the change in color below) and add the diced roasted poblanos, salsa, crispy bacon and chili beans 15 minutes before serving. As far as the beans go this is Tex-Mex chili so I know that beans don't go in Texas chili but its Tex-Mex and the special brand I use is crucial to the flavor of my brew.

On day 1 its a dark shade red

On day 2 its a little brighter

Homemade red chile sauce adds yet another dimension

Fresh roasted poblanos go in last to add another flavor level...

...same can be said for the salsa

Serve with shredded cheese (Mexican blend if you must or real stuff like Chihuahua) sour cream if you must or real Mexican crema, chopped cilantro and fresh onions.

Hint Hint...another secret ingredient I use in my big stock pot of simmering chili is real red chile sauce. One of the problems with giving you every last ingredient to make my real deal Tex-Mex red is that when I make this its always in a large stock pot so many and I mean many ingredients go in there. Unless your cooking for 30+ the pot isn't big enough to hold every ingredient. I'm also not dumb enough to divulge every last secret. I got a spot coming one day where you can eat it everyday if you want though.

Some more ingredients that go into my pot

Sorry President Obama but I'll put down for my chili. Its real deal chili and the best in state. If you ever need a bowl sent to D.C lemme know. Ben's chili bowl isn't bringing it like this either, stuff always tastes better when its free.

Turmeric? C'mon

In the Midwest they use Macaroni pasta but in some spots in Texas they use rice so I like to put a spoon of Mexican rice in my bowl to start.

3 time Chicago Chili Champ...I put on for my city.

Catch me @chibbqking

Sunday, January 25, 2009

Super Shrimp de Jonghe

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Chicago has many different original dishes that were created in the city. Shrimp de jonghe might not be as well known amongst 20/30 somethings as beef and pizza but its a classic Chicago dish that needs to return to some menus around town. In fact its Chicago's oldest delicacy and is said to have been concocted by two Belgian immigrants that owned the DeJonghe's Hotel and Restaurant that rested at 12 E. Monroe St from 1899-1923. There is something really special about shrimp blanketed in garlic, butter, parsley, sherry and bread crumbs. Its a dish I have been eating since I have been on this earth. My uncle makes a killer de jonghe and he was happy to show me the art of this lost Chicago dish. Its also perfect during the wintertime and a sure hit for your super bowl party.

Uncle Richard's Shrimp de Jonghe

2 lbs shelled shrimp
1 stalk of flat leaf parsley (leaves chopped from stalk)
1 entire bulb of garlic (8-10 cloves)
1.5 cups of bread crumbs
3 sticks of butter
1 cup of dry sherry
salt, pepper and red pepper flakes
grated Parmesan

~add everything but the shrimp and cheese to a cuisinart and blend it into a paste like this.

~Take a large baking dish or single baking instruments such as these seashells that we used. Fill the shells or dish with the shrimp or a few on each individual serving and pack the blended paste tightly around the shrimp making sure there are no air holes. If using individual serving then place them on a baking trey.

~sprinkle the Parmesan on top of each serving

~Bake at at 350 for 10-12 minutes or until they look like this.

This is a great super bowl party food. Goes great with beer.

Five Cheese Garlic Spread from River Valley Ranch

In a little town called Burlington in Southeast Wisconsin (about 1.5 from Chicago) there is a mushroom farm called River Valley Ranch that produces mushrooms and canned goods. In fact it wasn't until they started the canned good business that they started turning a profit and were able to make a living harvesting mushrooms. Check out the website for all they have to offer which is a whole lot.

RVR is the oldest mushroom farm in the Midwest. Dating back two generations to '76, they grow all sorts of mushrooms at the farm and sell them fresh at the country store located on the farm. I'm sure that many people have seen them at various farmer markets throughout Chicagoland. With all the mushrooms grown, they have to put them to use in ways other than fresh picked and they do that by offering all sorts of wonderful pasta sauces, dips and pickled relishes but there most amazing product doesn't even include mushrooms, its a garlic five cheese spread (hey this is a mushroom farm in Wisconsin) that is the best condiment from the state of Wisconsin. You can buy the spread at the green City farmers market in Chicago and they also carry it at various Sam's wine & spirit stores throughout Chicagoland. One day I decided to make a Wisconsin style de jonghe.

KingT's Wisconsin Style De Jonghe

The Stock

-shrimp shells
-2 cans of Wisconsin beer such as high life
-1/2 stick of butter
-celery stalk chopped into 3 pieces
-1/2 onion chopped a few times

Shrimp De Jonghe

-1 lb gulf shrimp with shells 12-15 count or larger
-2 sticks of butter
-1/3 cup of RVR five cheese garlic spread
-Bread crumbs or crushed ritz crackers

~preheat the oven to 450

~Boil the stock for 15 minutes and then drain it into a bowl and remove the shells/veggies and return stock to pot.

~Bring beer stock to a boil and add the half stick of butter. When beer is boiling add the shrimp and poach them for 2 minutes until just pink. Remove shrimp and wash with cold water and set aside.

~Melt stick of butter and layer the bottom of a baking dish with the butter and toss shrimp around and get them coated with the butter. Add the 1/3 cup of RVR cheese/garlic spread and make sure each shrimp is pasted with a little bit. Be liberal with the spread, this is Wisconsin style.

~Layer bread crumbs on top and bake for 12 minutes.

bam! there goes your heart

Other fun stuff to do with River Valley Ranch five cheese garlic spread.

the Country store at the farm

Stuffed 'Shrooms

~Stuff a mushroom with half cheese spread and half bread crumbs and bake for 12 minutes

The best garlic bread on earth

Cheesy garlic bacon wrapped shrimp

~rub spread on shrimp and wrap with a thin slice of bacon and fry until bacon is crispy.

RVR Mushroom Farm
39900 60th St.
Burlington, WI 53105
262 539 3555

Thursday, January 22, 2009

A Couple of NW Indiana Classic's

-Exploring NW Indiana

Nestled in the backyard of Chicago is the land of Northwest Indiana. In fact there are quite a few towns in the landscape that are part of Chicagoland. The city of Hammond is closer to downtown Chicago than Highland Park is. The northern part of the area is noted mainly for its heavy industry. The cities of Gary, Portage, Burns Harbor and East Chicago are all home to major steel mills including the largest facility in North America, U.S Steel and a major petroleum plant run by B.P in the the city of Whiting. Other industrial outputs include fabricated metals, transportation equipment, and food products. There are many factories in an area that at one time was booming. In recent times it has gone the route of casinos with four boats along Lake Michigan with approximately 7,000 slots and 200 table games. Its an area that I'm very familiar with and have driven around exploring countless times. If your asking yourself who in their right mind would want to drive around Gary Indiana to eat and explore every corner and crevice? that would be me.

I cant explain why but for some reason I am enamored with the area for better and worse. It's very real and urban and some things haven't been changed since places like Gary were booming in the late 50's. One of the most famous people in the world, Michael Jackson once called this place home. Some (not all) of the current residents are weirder than him if you can believe that. There are fading signs from the 70's advertising stuff like R.C cola and billboards announcing the Jackson five's live show at the once glamorous Palace theater that now sits totally vacated. You can somewhat get a feel of what the town was like from the 50's-70's when it was a real up and coming U.S city. Hows the bar scene? lets just say that the vibes are the exact opposite of bars in a place like Key West, there's more customers at high noon than midnight. Some areas are virtually ghost towns and if they aren't totally vacated then its a heavy gangland. Its been known to attract Chicagoans for gambling, cheap gas and cigarettes and like me saying this or not, dirty drugs and all sorts of other shady shit. Not all areas of NW Indiana are like this and many people are hard working citezens so I'm not trying to paint a portrait of what the whole area is like. There is however no denying I bring it to you real. If what I said isn't true than I wouldn't of said it. Got it? Good.

Hammond, IN

Since there has been no redevelopment of the area even the buildings that aren't abandoned are still very old school decaying properties that haven't changed in years. The same can be said for the restaurants. Many spots in the area have served the workers and their families for decades and have stories to tell just by looking at them, they are in a time warp and haven't changed the signs nor menus, only the prices. Since it is so close to Chicago the food is very similar to Chicago's selections. There are countless Vienna Beef hot dogs stands, old school hamburger joints, little grocery stores serving the Eastern Europe and Mexican populations, fried fish shacks, little taquerias, local family run pizza parlors and locally eaten potato chip factories that have been there for ages and the rest of the good stuff. I am going to show you some of the locals favorites as the days go by here. First up are two of the favorite hot dog and hamburger stands.

Arnie's Dog House in Whiting, IN

Arnie's dog house is a member of the Vienna Beef hall of fame and has been serving the people of Northwest Indiana since 1961 when they took over a hot dog stand called Wally's. The address has housed a hot dog stand for over seven decades and with all the success, Arnie's now has a few more locations in Northwest Indiana. Its said by the people at Vienna Beef that it was Arnie's original owner Gardner Arnold who initiated the tradition of putting the fries on top of the hot dog. The people at Arnie's offer natural casing hot dogs in both Chicago styles: Chicago Style which is everything including tomato's, pickle and celery salt and "everything" which is like a depression style dog and includes just mustard, onions, relish and hot peppers which is a pepperonchini instead of a Chicago style sport pepper, I guess thats there own little touch.

Arnie's dog with everything no relish is a damn good dog

Another local favorite in Northwest Indiana is Madvek's doghouse in Hammond. They have all the usuals like dogs and burgers except those burgers are loose meats. The people over at LTHforum talked to the owner and he explained how that about forty years ago there was a Maid Rite just down the street and it seemed to be smart to offer the same style of burger. They have since outlasted the Maid Rite which is long gone. I haven't tried many loose meats that I didn't make myself but this was the best version I have tried from a restaurant and maybe the closest place to Chicago to get one not made at home. I haven't been able to try a hot dog yet but Madvek's is supposed to serve a great one of them too.

Madvek's Doghouse in Hammond, IN

Most places in NW Indiana still have the old school stools with counter to eat

Madvek's loose meat with cheese

If you liked this interesting report on Northwest Indiana than please come back because it is now a common feature on my site and this was my introduction to it. There are plenty more old school restaurant signs, dilapidated buildings and favorite foods of the area to come. You'll just have to keep checking back to find out where. Lets face it your never going to see Rachel Ray in Tasty Travels of NW Indiana and as much as I love Anthony Bourdain and his "take it all in" approach when food traveling, he doesn't have the balls to roam some of these parts and you wont see Bobby Flay doing a Coney dog throwdown battle in Gary, he would get smoked, literally. Stay tuned.

Arnie's dog house
1503 Indianapolis Blvd
Whiting, IN 46394
(219) 659-3004

6923 Calumet Ave
Hammond, IN 46324-2009
(219) 932-1060

Wednesday, January 21, 2009

2 for 1 sandwich special

-The Sammy's of Chi

Chicago is a land rich in many places to grab a sandwich for lunch. If you want to try something different check out one of the many Vietnamese places that offer bahn mi sandwiches for takeout. The Vietnamese version of a po' boy is a fresh cooked French baguette with varying meats that consists of super fresh cilantro, jalapeno, pickled carrots, onions and cucumbers creating an amazing fresh, spicy flavor. There are many places that serve these Vietnamese lunch favorites on and around Argyle St but my favorite comes from a place called Nhu' Lan bakery in Lincoln square. Its a small place geared towards takeout for the Vietnamese crowd and they make a killer house special bahn mi.

Vietnamese Po' Boy

The house special has jalapeno, cilantro, pickled carrot, cucumber, lettuce, pork pate, headcheese, ham and some actual cheese. It all comes together to create the best bahn mi I have eaten in the city and I have been trying places for over 5 years now since I first read about them. The price is ridiculous at under $3. If your going to try a bahn mi make sure its from here because these are on another level compared to other favorites around town.

Chicago doesnt have a great number of great deli's other than Manny's the list is pretty empty. I wouldn't consider Max & Benny's to be a great deli but it gets the job done. If it wasn't halfway to Wisconsin I would get there more often but I'm rarely out that far North. I really like the matzo ball soup but am no expert on that stuff. My combo sandwich of corned beef and pastrami on rye with swiss was decent and they charged like a real deli but didn't stack the sandwiches like one. The potato pancake was good but I love those and never have bad ones. As a whole it wasn't bad enough to where I wont return but I would never drive out of the way to go here. If I'm in the area I would stop by if I was craving some deli food. Its always packed so they're doing something right.

This was ok but I want to see this from a deli...

My go to sandwich in Vegas: The "Woodey Allen"-corned beef & pastrami-from Carnegie deli at the Mirage

Nhu Lan Bakery
2612 W Lawrence Ave
Chicago, IL 60625
(773) 878-9898

Max & Benny's
461 Waukegan Rd
Northbrook, IL 60062
(847) 272-9490

Monday, January 19, 2009

24 hour fried shrimp at a Chicago institution

-The Shrimp Shacks of Chi

Lawrence's fisheries is one of Chicago's most notable places to eat when it comes to seafood. It sits on the river and was purchased by Lawrence Schweig in 1950 where he sold fresh fish brought in by his boat along with fried shrimp, fish chips, fried chicken and an assortment of smoked fish. The commercial fishing stopped in the 60's and along with it so did the wholesale smoked fish operation. In 1973, Lawrence's celebrated the grand opening of their current structure and its been all in the family since.

Lawrence's on canal st. and the river

Back in the day

Lawrence's is one of Chicago's best 24 hour options and its always good if your craving fried seafood from a Chicago style shrimp shack but this place is by no means a shack, tables after tables to eat at both inside and out make it the largest fried shrimp joint I've ever seen. They have all of your typical fried seafood including but not limited too scallops, fish nuggets, fish sandwich, oysters and clam strips. I don't make it to Lawrence's too often for whatever reason but whenever I do I am always pleased with my meal. Lawrence's is open 24/7 364 days a year and during that year span they always have 6-8 deep fryers going at once and a constant flow of traffic. Diners order everything off the menu with the fried shrimp, seasoned the same way since the 70's being the main draw. Other popular menu items in the winter are the jambalaya with shrimp and sausage and chicken gumbo. I would say that both are pretty good and well worth the $1.99 price tag along with some fried shrimp late nite.



When you go to a Chicago shrimp shack a side of homemade hot sauce is what comes with your shrimp not cocktail sauce. Most places will offer hot and mild which is more like half hot sauce and half cocktail sauce or something to that degree. Lawrence's has a tasty sauce with a little ting and goes thru so much of the stuff that they had to start packaging it in little containers to keep up with the demand. It doesn't matter what item on the menu people ordered you will be hooked up good with the hot sauce.

Fish Sandwich and fried oysters with a hot sauce

fish chips

The fried shrimp at Lawrence's is pre breaded with their special breding due to the turnover rate and amount of people coming thru. I don't care for the thicker breading that some Chicago shrimp shacks use but its still some good fried shrimp and the seasoning and hot sauce make up for the thicker breading. Its also the best place to get fried seafood late nite and a nice change of pace option down the block from Chinatown which also has a few late nite spots of its own.

fried shrimp

Lawrence's Fisheries
2120 S Canal St
Chicago, IL 60616
(312) 225-2113

Lawrence's Fisheries on Urbanspoon

Thursday, January 15, 2009

Fully Loaded Nachos & 17 other Super Bowl Recipes

Dish me out a combo: Food & Sports (a Super Post)
(Recipes with Pics below)

Playoffs?!?!?!? Playoffs?!?!?! that's right its conference championship weekend as we inch a week closer to Tampa Bay and Super Bowl XLIII and oh yea, Mons Venus too. I for one am actually happy the Bears didn't make the playoffs. Yeah I said it and no I'm not some fair weather half assed fan. I thought this season was one big lie and if we had made the playoffs, the fact that the Bears are a playoff team would have been a huge fib as well. When I look at this Bears team I see alot of work that needs to be done on both the offense and defense.

I'm sick of people talking about this Bears defense being a unit to be scared of, that's a lie. I love Tommie Harris and think hes a great guy in the community but he has been a lie. Nathan Vasher and Peanut Tillman are also lies. Mike Brown was finally healthy for a significant portion of the season and the defense still stunk it up even though they insisted that when healthy they were a super bowl defense, another lie. I'm not sure anyone besides Lance Briggs shouldn't be carefully evaluated.

The offense played better than I thought they would but I still don't think much of Kyle Orton and the Bears still have by far the worst WR unit of all time. Jerry Angelo better figure out a way to evaluate talent on offense and bring in some players so we can be a formidable super bowl contender. I love what Matt Forte did this year and think he's a very legit RB but any of you Bears fan's that think he is on his way to being an elite RB mentioned in the same breath as Adrian Peterson, Michael Turner and others is mistaken. He will be very good but he isn't great which means we need another running back who can bruise to lighten the load. I vote for change in '09 and I want Bob Babech's head on a stick. I also want the people at Taco Bell to cease all advertisements in Chicagoland. Get lost with your disgusting dog food and your ad's that are lamer than the Met's logo for their upcoming season. Luckily I'm here to give you some Super Sunday food ideas for your super bowl party.

Only thing worse than Taco Bell's ad's are Subway's. What the hell is with Taco Hell's fully loaded nachos and those annoying ass commercials that come with them?

To the people at Taco Bell: The only menu item that is even slightly edible (if starving in the dessert and dying) are your chips. Thats it just plain tortilla chips that taste like cardboard but not as bad as the dogfood you put on top of them. So why the hell would anyone in the right food state of mind want each and every chip loaded with dogfood? the worst part is I drove by a TB one day and this garbage isn't even cheap. If taco bells nachos are dogfood than mine are 5 star Michelin rated...and they should be. I always like doing the usual wings and chili as well as Mexican eats when I'm having super bowl parties. It tastes good, everyone tends to like it unless your from Idaho and like Taco Bell and it cooks easy for large amounts of people. Many of the dishes work for buffet style foods and any parties of celebration.

KingT's 16 in the clip & 1 in the hole Nacho's

1 bag of authentic tortilla chips (we use el ranchero in Chi)
3 lbs of skirt steak grilled and chopped into bite size pieces
3 cups of Mexican rice (make it easy and buy it from a taqueria)
2 cups of refried beans (same)
3-4 cups of shredded chihuahua cheese
homemade guacamole
chopped tomatoes and onions
sliced jalapeños
sour cream
red or green salsa
chopped cilantro

Start by grilling the skirt steak until nice and charred and then proceed to chop up the steak into little pieces. Start your broiler and set it on high.

Take the bag of chips and layer them on a wide oven proof dish and spread the beans and rice on top of the chips. Then throw the pieces of steak on to the layer. Please don't start singing "nacho, nacho, man" during the making of this dish.

Meanwhile set up a little buffet area with bowls of your nacho toppings selection so that people can put what they want on each one. Layer the cheese across the chips and place in the broiler until the cheese has melted down nice and good.

Announce that the nachos are ready and allow people to fill a plate with them and top the nachos with whatever fits their bill.

bada bing!

Shrimp Enchilada's
Recipe from: Tex-Mex Cookbook

The Grateful Dead once played a free show on Thanksgiving day in Austin, Texas at the famous Armadillo World Headquarters, a music hall that was the spot in the '70's that launched Austin into the live music spotlight. Just like any other band they needed to be fed and along with them came an entourage. They asked the chef to make Mexican food but some of them didn't eat meat. So AWHQ kitchen extraordinare Jen Beeman invented her famous shrimp enchiladas for the occasion. Here is the home adaption recipe from the book. You'll have to buy the book to see the recipe. This might be the best super bowl recipe book out there.

Jerry Garcia's super bowl food

Two Point Tostada's

Cooked Mexican Ground beef beef mixture (use a packet or make your own spice blend)
chopped tomato's/onions/cilantro/lettuce/hot peppers
salsa/sour cream
tostada shells

start by layering the shell with cheese and then top it with hot ground beef and top it with whatever suits your need. Feel free be creative.



Stacked Cheese enchilada's

1 package corn tortillas
1.5 cups of enchilada sauce or salsa roja
shredded Mexican cheese like Oaxacan or chihuahua
homemade guacamole

~pour sauce into a wide container and cover each tortilla so that it has sauce on each side and let the extra salsa drip off.

~place tortilla dipped in salsa into a frying pan with a little oil and cook on each side for 2 minutes and cheese and take off and repeat again however many times you want. you can bake this and make a pot luck casserole the same way by layering the tortillas and cheese.

cheese stacked enchiladas great for the don't eat meat freaks


Mom's bacon cream cheese asparagus shells

1 package phyllo shells
1 package of cream cheese
1 package cooked bacon (little bits) or chorizo
1 stick of sauteed asparagus for each pastry filled
1 lb shrimp

set oven to 350

cook shrimp in boiling water or beer for 2.5 minutes until they turn slightly pink.

mix the cooked bacon and cream cheese along with some of the bottom part of the sauteed asparagus and fill it in the shell and top each hor dourve with 1/3 of a shrimp and top head of an asparagus stick.

bake until cheese is bubbly.


Bill Swerski Polish

char grilled Barese sausage from Bari

Westernized PelMeni (Madison Wisconsin Pelmeni)

Cajun blackened wings with red beans & rice

loose meat sandwiches

cheesesteak sliders

Roast Beef Po' Boy's

frita cubanas

chorizo, egg and cheese breakfast sandwiches

quesadillas de tito

West Texas Stacked Enchiladas

KingT's Tex-Mex Chili...check back next week for the art of chili.

...another round of super recipes next week.


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