This is probably one of the better chilies I’ve had recently. I’m sure that it will never please a chili purist, but a chili purist I am not. I think chili can have beans and meat, either or both. It can be flavored and cooked in a myriad of ways. The only thing that should matter in the end is how it tastes – and this tasted damn good.

The smokiness of the chipotle in adobo and the smoked paprika were a pleasant diversion from the standard peppers and chili powder flavors of most chilies. It has a lot of heat – if you’re not one for spiciness I’d highly recommend substituting green bell peppers for the Anaheims and maybe omitting a chipotle pepper. I personally love the contrast of the smoky, spicy chili with the coolness of the sour cream and the richness of the avocado on top.

This recipe does call for a bottled jar of sauce. This isn’t something I usually do for recipes, but I had it on hand for a different recipe that required its use for a contest. I never ended up making that specific recipe, nor did I gain entry into the contest, so there it stood, staring at me from the counter. I didn’t feel like going to the store to grab diced tomatoes and tomato paste, so I used the bottled sauce. I have to admit, it was delicious and I’ll probably use it again in the future. That being said, if you are anti-processed food (and who can blame you after the monstrosity that is Sandra Lee) feel free to compensate by using diced tomatoes, a couple tablespoons of tomato paste plus some oregano and red chili flakes.

Click to read more ...

In many restaurants bolognese is touted as a red sauce, but in traditional recipes there is really only a very small amount of tomato added. It gains it's depth of flavor through the combination of meats used and slow simmering. There's also a debate about whether red or white wine is best. I prefer white. I think bolognese is similar to American meatloaf, there are as many ways to make the perfect recipe as there are people who make it.

I made this first for the husband and I and then again for his grandparents on a lovely weekend trip up to Maryland. It's been a hit both times and I think it will be a solid addition to the "recipes-we-eat-frequently" category.

The first time I ladled it over an achingly tender tagliarelle pasta from Cipriani. The pasta is a little on the spendy side, but I think it's more than worth the occasional splurge.

I also like to add in the rind of a hard cheese like Parmigiana-Reggiano during the simmering if I've got it lying around. I think it adds a lot to the depth of flavor in the sauce.

Click to read more ...

Hearty dishes of beans and sausages are perfect for those last few wintry days before spring that just won't seem to loosen their grasp.

After spending the last two weeks in Hawaii it was easy to forget that there are still numerous parts of the country still firmly in winter's icy grip. Also, even if it's warmer here in North Carolina than when I left - it's still too chilly to check the mail in shorts and a tank top.

But, until the days when I'm begging for air conditioning and iced cocktails, I'll continue to find a place on the weekly menu for stick-to-the-ribs meals like this one.

It calls for soaking the beans overnight and then cooking them for several hours, but I don't think anyone will care too much if you just used canned. I know I'll be using canned if I make it again - I just can't get over the firmness of dried beans and don't have the patience to boil them for three days to get the mushy consistency I prefer.

In other words, cheating is OK.

Click to read more ...

These herald the end of my scallop flight and were, by far, my favorite preparation. A rustic recipe with bold flavors, the combination of heat, garlic, mushroom and tomato were cut perfectly by the buttery sweetness of the scallops.

This could be either an entree or appetizer, depending on the size and quantity of the scallops served. It would also be a bold amuse bouche, if one were inclined to plop it on a large spoon or into a shot glass.

Unlike the previous recipes, this one is not intended to play on the delicate flavor of the scallop - this one use the scallops inherent clean flavor to counter the piquancy of the sauce.

Click to read more ...

Bubbling hot tomatoes, shrimp, and salty half-melted feta all scooped on to some nice crusty bread - shrimp saganaki qualifies as some serious comfort food.

Saganaki is technically a cooking vessel used quite extensively in traditional Greek cooking, but over time it's been adulterated to refer to what is inside the vessel. In this case it's the conventional pairing of tomatoes, onion, shrimp and feta cheese.

This version hails a little more from the Northern region of Greece because of the added heat from the red pepper flakes. If you're not a fan of spice, feel free to tone it down a notch or two.The 1/4 teaspoon really does add a significant amount of heat.

Usually a splash of ouzo is in order to add that extra kick and impart that rarely identified flavor that accompanies this particular dish, but I couldn't find any. I'm too much of a weenie to venture into any civilian liquor stores around here - mainly because there's a very real possibility I'd get mugged or walk into the middle of a robbery.

Click to read more ...