Chili Verde #1 at Hockey Day In Canada 2007

Culinary Conspiracy's Chili Verde

2 pounds cubed (bite size) pork loin (trim fat off but reserve some for sautéing pork)
1 cup chopped onions
900 ml chicken stock (low sodium)
In a Dutch oven or stock pot, sauté pork in fat until brown. Add the onions and sauté
until translucent. Add the chicken stock and cover with a lid. Simmer for one hour.

1.5 tsp garlic powder
1.5 tbsp chicken base
1 tsp celery seed
1 tsp Los Chileros Mexican oregano
2 tbsp cornstarch
1 tbsp cumin
Add the above spice mixture and continue cooking until meat is tender.
Add water as needed to keep meat covered.

With 30 Minutes to Go! - Add
2 tbsp Los Chileros Green Chili Rub
6 oz reconstituted Los Chileros Dried Green Chili
2 cans white kidney beans
1 can black beans

With 10 Minutes to Go! - Add
1 cup diced Roasted Anaheim Peppers
1 cup diced Roasted Green Peppers
1 cup crushed Tomatillos (ground in food processor)
1 jar (8 oz) Cookwell Tomitillo Salsa
1 jar (8.5 oz) Texas on a Plate Mole Verde sauce
1 tsp cumin
1/4 cup chopped cilantro

Heat through and serve with dollop of sour cream, chopped fresh green onions, and Cheesy Chili Cornbread.


Cheesey Chili Cornbread

2 eggs 1/4 cup oil
3/4 tsp salt 1/4 cup sugar
1 cup milk 1 cup yellow cornmeal
1 1/2 tsp ground Los Chileros Red Chili Pods 1 cup flour
4 tsp baking powder 1 cup grated sharp cheddar cheese
Mix together eggs, oil, salt, sugar, red pepper, milk and cornmeal until well blended. Add the flour, baking
powder and cheese and stir until all the flour is incorporated. Pour into a greased 9 x 9 inch pan or
muffin tins. Bake about 20 minutes in a 425°oven (should be a light golden brown). Serve while hot.

Spicy Beer-Can Chicken

Spice Rub
2 tablespoons sea salt
4 teaspoons ground cumin
2 teaspoons crushed red chile flakes
2 teaspoons ground coriander
2 teaspoons dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground black pepper
In a small bowl,
combine all the ingredients.
Mix until
well blended. Reserve
2 tablespoons
for the Beer-Can
Sauce
Beer-Can Sauce
3/4 cup Chipotle
Chile Ketchup
6 tablespoons Spicy Brown Mustard
3 tablespoons Pomegranate Molasses
3 tablespoons Cabernet Vinegar
2 tablespoons Spice rub (above)
1 teaspoon Texas Champagne
In a medium bowl, whisk all the
ingredients until they are well blended.
1 large roaster chicken
1 can of your favorite beer


A Day Ahead:
Make the spice rub; set aside 2 tablespoons
for the sauce. Rinse the chicken and pat it
dry with paper towels. Sprinkle 2 tablespoons
of the spice rub inside the body and
neck
cavities. With your fingers work a little of
the spice rub under the skin. Sprinkle the
remaining spice rub all over the skin and
rub it in to spread evenly. Cover and refrigerate
overnight.
On the day of grilling:
Make the beer-can sauce. Heat your grill for
using indirect heat method of cooking.
While the grill is heating, open the can of
beer and poke several holes on the top using
a punch style can opener. Pour out (or
drink) half of the beer. Using a funnel fill
the can with beer-can sauce and reserve
extra sauce. Gently swirl the can to mix.
Place the beer can in a beer can chicken
holder inside an ovenproof skillet.
Spicy Beer-Can Chicken - continued from Page 1
Holding the chicken upright with the opening of the body cavity facing down, lower the chicken
onto the beer can. Set the skillet in the centre of the grill, or in the area where there is no direct
heat. Grill the chicken at 350’-375’F for 45 to 75 minutes or until thermometer reads 175’F at the
thickest part of the thigh. Carefully transfer chicken and beer can to a cutting board. Let rest for 5
minutes then remove chicken off of beer can. Discard all but 2 tablespoons of drippings from skillet
then pour contents of the can and reserve sauce into the skillet. (If the skillet drippings have
burned, use a clean saucepan.) Bring to a boil over medium-high heat and cook, whisking, until it
has reduced slightly and thickened to a nice gravy like consistency, 2 to 3 minutes. Carve the
chicken into 8 pieces and arrange on platter. Garnish the chicken with chopped scallions, lemon
and orange zest. Put sauce in a sauceboat or bowl and serve alongside.

Cookies - Kahlua Gingerbread

Ingredients:

• 1/2 cup shortening
• 1/4 cup butter
• 1/2 cup light brown sugar
• 1 large egg
• 1/2 cup granulated sugar
• 1/4 cup light molasses
• 2 Tbsp. Kahlua
• 1 Tbsp. baking soda
• 2-1/4 cups sifted flour
• 1 tsp. salt
• 1 tsp. ginger
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg

Instructions:

Preheat oven to 350°F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Resift flour with soda, salt and spices. Add to creamed mixture; blend well. Cover and chill two hours or longer to firm dough. On well-floured board, gently roll dough, a portion at a time to 3/8 inch, (keeping remaining dough chilled). Dough will be tender and soften on rolling. Cut with floured cookie cutters. Use metal spatula to transfer to lightly greased cookie sheet. Bake about 8 minutes. Let stand one minute to firm. Cool on rack.

Kahlua Icing

In large bowl, combine 1 lb. powdered sugar, 1/4 cup Kahlua, 3 Tbsp. each shortening and butter and 2 tsp. light corn syrup. Tint with food colouring if desired. Pipe to decorate cookies or if you prefer to spread, add 1 to 2 Tbsp. Kahlua to the icing to thin. Makes 2 1/2 to 3 dozen gingerbread cookies.

Cookies - Brown Sugar Pecan Shortbread

Ingredients:

• 450 ml flour, divided
• 250 ml pecans
• 250 ml butter
• 250 ml brown sugar
  

Instructions:

In a food processor, grind 225 ml flour with the pecans. In a separate bowl cream together butter and sugar. Stir in pecan mixture and remaining flour. Shape dough into 2 logs, about 3.75 cm in diameter. Wrap shortbread dough in plastic wrap and chill for 2 - 3 hours. Slice into 6 mm thick rounds. Bake at 300°F on ungreased cookie sheets for 20 minutes. Do NOT over bake! Yields 6 dozen.

Breads - Croissants

Ingredients:

• 1 pkg. yeast
• 1 cup warm water
• 3/4 cup evaporated milk, undiluted
• 1-1/2 teaspoons salt
• 1/3 cup sugar
• 1 egg
• 5 cups unsifted flour
• 1/4 cup margarine, melted & cooled
• 1 cup firm margarine, refrigerator temperature
• 1 egg beaten with water
  

Instructions:

Soften yeast in warm water for 10 minutes. Add next 4 ingredients plus 1 cup of flour. Beat to make a smooth batter. Blend in melted margarine & set aside. In a large bowl cut the firm margarine into the remaining flour until the size of peas. Pour yeast batter over top & carefully turn with a spatula to blend, only until flour is moistened. Cover with plastic & refrigerate 4 hours or up to 4 days.

Remove dough to floured board. Press into ball & knead about 6 turns to release air bubbles. Divide into 4 equal parts. Work with 1 part, leaving remaining dough in fridge in plastic.
Roll dough into 17" diameter circle, cut into 8 equal pie shape wedges. Roll toward point & shape into a crescent. Place the croissants on ungreased sheet, allowing 1-1/2" space around each croissant. Cover & let rise about 2 hours, until double. Brush with egg & water mixture & bake at 350°F for 35 minutes, until brown.

Bread - Herb Bread Sticks

Ingredients:

• 1 tablespoon yeast
• 3/4 cup warm water
• 2 cups biscuit mix
• 3/4 cup ground flax seed
• 1/2 teaspoon celery seed
• 1 teaspoon poultry seasoning
  
  

Instructions:

Mix yeast in water & let soften & rise. Stir in remaining ingredients & beat vigorously for 2-3 minutes. Knead bread dough on lightly floured board until smooth. Form into 6" long “sticks” & place on greased sheet. Bake at 375°F for 10-15 minutes, Serve warm herb bread sticks with soup!

Cookies - Danish Almond Paste Shortbread

Ingredients:

• 1 lb. unsalted butter, at room temperature
• 1-3/4 cups fine granulated sugar
• 2 eggs, beaten
• 4 cups flour
• 1/4 teaspoon soda
• 1/2 teaspoon salt
• 1 cup almonds, finely chopped
• 1 teaspoon almond extract
• 3/4 cup almond paste

Instructions:

Cream butter & sugar until whipped cream texture; add eggs. Sift flour, soda & salt; add to butter mixture. Add remaining ingredients; blend well.

Line 15 x 10" pan with waxed paper. Pat shortbread mixture in & cover with waxed paper; chill overnight.

Invert shortbread onto board & cut into strips 2-1/2" x 1/2 “. Bake on ungreased baking sheet at 275°F - 375°F for 10-20 minutes.

Appetizer - Olive-Cheese Puffs

Ingredients:

• 24 stuffed green olives
• 1/4 cup soft butter or margarine
• 1 cup sharp orange cheese, grated
• 1/4 teaspoon salt
• 1/2 cup flour
• 1/2 teaspoon paprika
  

Instructions:

Blend cheese & butter. Stir in flour, salt & paprika; mix well. Drain olives & dry slightly with paper towel. Mold small pieces of dough around each olive & place on cookie sheet. Bake at 400°F for 10 minutes, until golden, or freeze & bake frozen for 15 minutes. Serve hot!

Condiments - Saskatoon-Rhubarb Chutney

Ingredients:

• 4 cups saskatoon berries
• 4 cups rhubarb, coarsely chopped
• 1-1/2 cups golden seedless raisins
• 1-1/2 cups cider vinegar
• 1-1/2 cups firmly packed brown sugar
• 1 large onion, finely chopped
• 2 teaspoons dry mustard
• 1 teaspoon ground coriander
• 3 tablespoons grated fresh ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup red wine
  
  

Instructions:

Combine all ingredients in a large, heavy saucepan & bring to a gentle boil. Simmer for 20 minutes, stirring frequently. Remove 2 cups of mixture & puree in food processor. Return puree to the saucepan & continue simmering, stirring frequently until thickened, about another 20 minutes. Pour into hot, sterilized canning jars & seal. Process in boiling water bath for 15 minutes. Makes five 8oz. jars.

Condiments - Gourmet Wine Mustard

Ingredients:

• 2 cups dry white wine
• 1 large onion, chopped (approx. 1 cup)
• 2 cloves garlic, minced
• 4 oz. dry mustard
• 2 tablespoons honey
• 1 tablespoon oil
• 2 teaspoons salt
• A few drops of tabasco sauce
  

Instructions:

Combine wine, onion & garlic in small saucepan; heat to boiling; lower heat & simmer 5 minutes. Pour mixture into a bowl & cool. In a small saucepan, strain wine mixture into dry mustard, beating constantly with a wire whip until very smooth. Blend honey, oil, salt & tabasco into mustard mixture. Heat slowly, stirring constantly until mixture thickens; cool. Pour into non-metal containers, cover & chill at least 2 days to blend flavors. Makes approx. 2 cups. Keep refrigerated.

Appetizer - Sun Dried Tomato Tapenade

Ingedients:

• 1 7_oz. (or 3/4 cup) jar sun dried tomatoes (oil pack), drained
• 1/2 of an 8_oz. tub of cream cheese
• 1/2 cup roasted pine nuts
• 1 2-1/4_oz. can of sliced ripe black olives, drained
• 1 Tbsp. dried basil
• 2 cloves garlic, chopped
• 1/3 cup of water
  
  

Instructions:

Place sun dried tomatoes, cream cheese, pine nuts, olives, basil, garlic and water in a food processor; process till almost smooth, scraping down sides of bowl as necessary. Transfer to container and cover and chill. Let stand at room temperature for 30 minutes before serving. Serve the Sun Dried Tomato Tapenade with warmed whole wheat crostini or your favourite breads or crackers. Will keep in the fridge for up to one week.

Cookies - Chocolate Dipped Cappuccino Thins

Ingredients:

• 4 squares semi-sweet chocolate
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 large egg yolk
• 3 teaspoons instant coffee
• 3 teaspoons cocoa
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup butter
• 2 cups flour
• 3 squares semi-sweet chocolate (garnish)
  

Instructions:

Finely chop or grate 4 squares chocolate; set aside. Combine sugars, egg yolk, coffee, cocoa, cinnamon & salt until well mixed. Add butter & mix well. Add flour & grated chocolate; mix till just combined. Do not over process! Divide dough into 4 portions; shaping each into 1" diameter logs. Wrap each log in wax paper or plastic wrap & refrigerate for 1 hr. (Dough may be frozen up to 6 weeks.)

Cut in thin slices & bake at 350°F on greased cookie sheet for 8 minutes. Cool on wire rack.

Melt remaining chocolate over low heat. Dip half of each cookie into chocolate & cool on wire racks. Makes 60 cookies.