Bacon Cheddar Chipotle Cornbread

Ingredients:
1 cup flour
1 cup cornmeal
1 cup buttermilk
1/3 cup canola oil
1/3 cup shredded chipotle cheddar
1/4 cup diced green onion
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 strips thick cut bacon, crumbled
1 egg


Directions:
Preheat oven to 400. Oil or spray with baking spray one 8x8 baking pan. In a medium bowl, beat together the flour, cornmeal, baking powder, salt, egg, buttermilk and oil until well combined. Fold in the cheese, bacon and green onion. Pour into prepared pan and bake 25 minutes or until golden brown and a tooth pick inserted in the middle comes out clean.

My thoughts:

It's been a while since I've made cornbread so when Matt put in the request for some I was happy to oblige. At first he wanted a chile cornbread but then found a bag shredded chipotle cheddar at the store so we decided to try that instead. The bacon was added to accent the smoky flavor and the green onions were a last minute flash of genius. The result is a really moist, surprising not heavy, slightly smoky-spicy cornbread that not only complements chili but pretty much any Southern/Southwestern entree.

Autumnal Turkey Chili

Ingredients:
3 cups cubed cooked turkey breast
30 oz canned kidney beans, drained
15 oz canned cubed tomatoes
6 ounces tomato paste
4 cloves garlic, sliced
1 onion, diced
1 (jarred) fire roasted red pepper
1 chipotle chile pepper in adobo, minced
1 Bosc pear, diced
1 large carrot, diced
3 tablespoons pumpkin puree
1 tablespoon cocoa
1 tablespoon chili powder
1 teaspoon ground chipotle
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground jalapeno
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Directions:
Place all ingredients in 1 4 quart slow cooker, stir to evenly distribute all ingredients. Cook on low 6 hours.

My thoughts:

I've made a lot of chili over the years. I love making it in the slow cooker most of all because it is just so easy. The flavors meld wonderfully, it is impossible to overcook and frees up my time. If I use leftover cooked meat and cut the vegetables up the night before it takes virtually no effort the day I make it. I even put the spices in the (cold) slow cooker the night before so I just dump everything else in and stir. For this chili I decided to add the decidedly nontraditional ingredients of pumpkin and pear. I had this teeny amount of pumpkin puree in my refrigerator that was taking up entirely too much room so I tossed that in, then I spotted a pear starting to turn and on impulse peeled and cubed it and added that to the mix. It was a gamble that paid off. I used spices vaguely inspired by Cincinnati chili and the pumpkin/pear combo added to the subtle sweetness. When my unsuspecting husband tried the chili he couldn't discern what the the secret ingredients were but he raved over the flavor. It is just a really rich, robust and very autumnal flavored chili.

Slow Cooked Barbecue Brisket

Ingredients:
for the dry rub:
2 tablespoons salt
2 tablespoons dark brown sugar
1 tablespoon freshly ground black pepper
1 tablespoon minced (dried) onion
1 tablespoon garlic powder
1 tablespoon chili powder
1/2 tablespoon smoked paprika
1/2 tablespoon ground mustard
1/2 tablespoon oregano
1 teaspoon thyme
1 teaspoon celery seed
1 teaspoon chipotle powder

6 lb beef brisket
2 large onions, cut into 1/4 inch thick slices

for the sauce:
1/4 cup thick Worcestershire sauce
1/4 cup bourbon
2 tablespoons mesquite liquid smoke

Directions:
The night before you want to make the brisket, whisk together the dry rub ingredients. Lightly score the meat on both sides with the tip of a knife. Rub the dry rub* into the meat on all sides. Place in a resealable bag or marinating container and refrigerate overnight. The next morning, line the bottom of a oval 6-quart slow cooker with the onion rings. Quickly sear the meat on both sides. Place the brisket on top. Whisk together the sauce ingredients in a small bowl. Pour over the meat. Cover the slow cooker. Cook on low 8-10 hours. Slice the meat and discard the onions.


*Store any leftover dry rub in an air-tight container.

My thoughts:

It is still pretty warm here in Baltimore; not hot but not quite "almost autumn" weather yet. But thoughts do turn to more heavy, autumnal foods this time of year. The slow cooker is perfect for this occasion, it didn't heat up the house but it it made a lovely brisket. When I was developing recipes for my cookbook last year I discovered the trick of placing a layer of onions on the bottom of the slow cooker. They give off a fair amount of liquid so you don't have to add much (no one wants brisket soup) and they keep the meat from just sitting in its own rendered fat. The meat does look "dry" for the first few hours of cooking but by the end, you will have a brisket that is perfectly juicy.

Matt's Breakfast Tacos

Ingredients:
6 pieces of bacon
4 eggs
2 green onions, green parts, chopped
3/4 teaspoon ground chipotle (divided use)
1 small onion, chopped
2 cloves garlic, chopped
2 jalapeno peppers, seeded and chopped
1/2 to 3/4 cup cooked, cubed Yukon gold potatoes
12 cherry tomatoes, halved
salt
pepper
6 small soft tortillas, warmed (I prefer fajita sized, but taco sized works too)
1/2 cup grated sharp cheddar cheese

Directions:

Fry bacon until crisp. Reserve the drippings and break up the bacon onto bite-sized pieces. Add 2 teaspoons of the bacon drippings to a small pan and saute onion, garlic and jalapenos over a medium heat. When the onion mixtures begins to brown, add the tomatoes, the potatoes, 1/2 teaspoon of the chipotle powder, and a pinch of salt. Saute for about 5 minutes until the ingredients are evenly distributed. Remove from heat and cover. While sauteing the onion mixture, crack the eggs into a small bowl. Whisk in the green onions, the remaining 1/4 teaspoon of chipotle powder, a dash of salt, and a few grindings of pepper. Heat 2 teaspoons of the bacon drippings in a skillet and scramble the eggs.

Assembling the tacos: I suggest a sprinkle of cheese then topping with egg then top with the rest of the ingredients.

My thoughts:

For brief period during the dark years before he knew me my husband lived in Texas where he became quite opinionated about things like barbacoa and barbecue. He also became enamored with Tex-Mex breakfasts. Since we live in Baltimore, our hot & spicy breakfast taco/burrito options are pretty limited. So, Matt took matters into his own hands and made these yummy tacos. No more difficult than making a simple omelette (barely more than making just eggs and bacon) but so much more fun.

Mango-Chile Ice Box Pie

Ingredients:
4 mangos (about 4 cups mango flesh)
8 oz cream cheese, at room temperature
14 oz sweetened condensed milk
1/4 cup tequila
juice of 1 lime
zest of 1 lime
1 teaspoon chipotle chile powder

1 9-inch graham cracker crust

Directions:
Place all ingredients (EXCEPT the crust!) in a blender or food processor (I used my Vita-Mix) and pulse until it is very, very smooth. Pour into the crust. Refrigerate until set, at least 2 hours.

My thoughts:

A mini-heatwave struck Baltimore this weekend bringing with it high temperatures and even higher humidity. While the weather was unexpected and unwelcome for so early in May, it did remind me that ice box pie season is here. As long time readers I know, I love ice box pies. Any dessert that doesn't require using my oven in my 1930s un-air-conditioned kitchen when it over 90� goes right to the top of my list. Over the last six years I've made and posted blueberry-ginger, kiwi-lemongrass, blackberry meringue, and perhaps the most popular ice box pie, key lime in both regular my brother's favorite chocolate pie (technically a freezer pie) and coconut versions. For this pie, I drew inspiration from spicy Mexican paletas which combine fruit or vegetables with spices for a frozen sweet-spicy treat.

Anyway! This is a super simple pie, just make sure you take the time to thoroughly blend the ingredients together, not only will the pie be smoother and more consistent but if you have a fibrous mango, you want to really pulverize it or the pie will be stringy. I loved the pie because it was creamy with a downright velvety texture without being rich and had a very pure mango flavor. The spice sort of hits you after you swallow your bite which I enjoyed but the spice phobic might want to halve the chipotle, it isn't blisteringly hot but I think a lot of people are not used to spicy pie! But please, try and make this pie, it is the best mango pie I've ever had!

Smokin' Hot Pork Tacos

Ingredients:
2 1/2 lb boneless pork rib roast
3 cloves garlic
1 shallot
1 jalapeno, seeded
7 oz chipotle chiles in adobo (1 small can)
juice of 1/2 lime
1 tablespoon avocado oil
1/2 teaspoon hot paprika
1/2 teaspoon Mexican hot chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

assembly:
shredded cheddar
shredded red cabbage
halved grape tomatoes
cubed avocado
sour cream
salsa
corn or flour tortillas


Directions:
Place the spices, chiles, garlic, lime juice, oil and shallot into a food processor or blender (I used my Vita-Mix)and pulse until very smooth. Add the mixture to a marinating container or resealable bag. Add the pork and make sure it is fully submerged/coated in the mixture. Refrigerate overnight (about 14-16 hours is good). Add the pork and marinade into to a 4 quart slow cooker. Cook for about 8 hours. Shred the meat with a fork and toss to coat in the sauce.

My thoughts:

I hadn't made tacos in ages so when I finally did, I wanted them to be special. I was planning on grilling the meat but a forecast of six straight days of rain made me think of alternative cooking methods. I know some people swear by the dutch oven or I could have cubed it and cooked it in a pan but for me, the slow cooker is so easy! We were having a guest for dinnr and slow cooking meant that there was minimal hands-on cooking time when she was here. I prepped all of the toppings (except the avocado) before she arrived so we were ready to go when the the pork was ready. When you first put it in the slow cooker it looks sort of like there won't be enough sauce but there totally is, the pork gives off some liquid as it cooks and you end up with the perfect amount of sauce, enough to coat but not so much it drips out of the taco and onto your hands.

It is a spicy, smoky pork (it would have to be with all those chipotles!) but at the same time, very flavorful, not just hot. Matt really loved it and reports that the leftovers were very good with rice and a bit of cabbage the next day.

Broccoli with Chipotle Cheddar Sauce

Ingredients:
1 shallot, minced
4 cups broccoli florets
1 cup shredded extra sharp cheddar
12 oz evaporated milk
2 tablespoons flour
2 tablespoons butter
1 teaspoon chipotle powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Directions:
Melt the butter in a small saucepan. Whisk in the shallot and flour. Cook until thick and the shallots are softened. Add the milk and simmer until it starts to bubble around the sides. Meanwhile, steam the broccoli. Add the spices and cheese to the milk mixture and cook until thickened, about 10 minutes, whisking frequently. Drizzle over hot, well-drained broccoli.

My thoughts:

As long time readers know, I always have a problem with side dishes. We are only a two person household and we cook a lot and making side dishes always seems to result in too many dishes and too many leftovers. Instead, I just add a lot of vegetables to our main dish or make one side dish that incorporates vegetables and starches like mashed potatoes with spinach and/or other smashable vegetables or something like pasta salad.

However, there are times when even I must make a straight up vegetable side dish. We had an enormous amount of broccoli. More broccoli than I've seen outside of a farmers market or field. Few vegetables look good this time of year but broccoli has been crisp and cheap lately so we keep buying it and then forgetting to use it. Since the broccoli had hit a critical mass, I had to do something with it. Although I've used broccoli in a surprising number of ways, I had never really made it as a side dish before. A quick Google search told me that broccoli and cheese sauce is an insanely popular side dish, at least here in the US. I don't remember having it before but it didn't sound like a bad idea. Doesn't cheese make everything better? It seems like people either just heat up a prefab frozen box or melted Velveeta over broccoli. Now, that was an unappetizing prospect. I figured I'd try to make my own sauce from scratch.

I quickly made my own seriously sharp cheddar cheese sauce (taking a note from my own macaroni and cheese recipes and using evaporated milk for creaminess without using cream) and added a healthy dose of chipotle. The sauce was the perfect mix of spicy, smoky and cheesy. It came together very quickly and the sauce was thick enough to coat the broccoli without being gloppy. A tasty alternative to the usual roasted or steamed vegetables in some sort of vinaigrette I normally fall back on.

I still had a bit of leftover the next day but it heated up amazingly well, the sauce didn't separate at all and the broccoli stayed crisp.

Rhubarb-Ginger Pulled Pork

Ingredients:
3 lb boneless pork shoulder roast or tenderloin (trim off excess fat)
1 1/2 cup diced rhubarb (un-defrosted frozen is fine)
1/4 cup chili sauce (like Heinz)
1/4 cup spiced ginger preserves (like Mackays)
2 tablespoons thick Worcestershire sauce
1 1/2 teaspoons hickory liquid smoke
1 teaspoons Mexican hot chili powder
1 teaspoons hot paprika
1 teaspoon ground chipotle
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
juice and zest of one lime
1/2 onion, chopped
4 cloves garlic, sliced

Directions:
Add all ingredients to a 4 quart slow cooker. Cook for 10 hours on low. When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork and set aside. Mash any solid bits of the sauce with a potato masher. Return the pork to slow cooker and toss to evenly coat in sauce. Serve on rolls.

Note: If a slow cooker is not available, place the pork in a dutch oven and bake, covered for 4 1/2 hours at 375.

My thoughts:

I love rhubarb and ginger together. I was excited to pick roasted ginger and rhubarb as part of the panel deciding on McCormick's Flavor Forecast 2010 this fall. Last summer I even created a couple of recipes using the pairing for my upcoming cookbook. I've been predicting rhubarb as the "next big thing" for nearly six years now (well, the next big thing in the US anyway, in England they know their rhubarb) and over the last couple of years have finally starting to see some quality rhubarb recipes pop up. I think pork has a natural sweetness that pairs well with both tart and sweet/spice flavors making a rhubarb-ginger pulled pork the obvious next addition to my long list of pulled pork recipes. It hits that perfect note between spicy sweet and puckery. YUM!

Barbecue Chicken Pizza

Ingredients:
1 lb boneless, skinless chicken cut into bite sized pieces
pizza dough (with or without the garlic/pepper)
1 red onion, thinly sliced
8 oz smoked Gouda, shredded
3 oz mozzarella, shredded


for the barbecue sauce:
1 large shallot
12 ounces tomato paste
1/2 cup balsamic vinegar
1/4 cup Worcestershire sauce
3 tablespoons dark brown sugar
1 1/2 tablespoons mustard powder
1 tablespoon ground black pepper
1 tablespoon ground chipotle
1 tablespoon butter
1 teaspoon hickory liquid smoke
1 teaspoon smoked paprika
salt

Directions:
For the barbecue sauce: Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting until heated through. Allow to cool.

For the pizza: Place the chicken in a resealable bag with about 1/4 cup of the sauce. Refrigerate for 15-30 minutes. Heat oil in a skillet. Saute the chicken until just cooked through. Mix the two cheeses together in a small bowl. Spread about 1/4 cup of sauce on each pizza. Top with the cheeses then onion and chicken. Follow the pizza directions for baking. Sprinkle with cilantro prior to serving if desired.


Yield: 2 pizzas

My thoughts:

When I was in college I loved this barbecue chicken pita this one locally owned restaurant served. It had a not too sweet sauce, red onions, Gouda and a sprinkle of cilantro in a homemade pita. I must have eaten that at least once a month (and often more) for a year or two. The place also sold a lot unusual pizzas (and oddly, Egyptian food) and had a similar pizza version on the menu but I didn't like it as much as the sandwich. I think their ratios were slightly off. I stopped ordering the sandwich after a there was some staff turnover and it just wasn't as good any more. But I've sort of missed it. I was going to try and recreate the sandwich (but better!) but I thought I'd try to make the pizza instead. That really stuck out as something I thought would be amazing but was kind of sub-par. I knew I could do a better job! I started with homemade barbecue sauce that was slightly thicker than what I might want to use on say, ribs, as both a sauce and marinade for the chicken. I also used smoked Gouda instead of regular for extra depth of flavor. Gouda isn't the meltyest cheese so I mixed with with a bit of mozzarella to ensure maximum pizza coverage. The perfect barbecue chicken pizza.

Cubanelle & Black Bean Pork Chili

Ingredients:
2 1/2-3 lb pork tenderloin, cubed
30 oz diced tomatoes, drained
15 oz canned black beans, drained
5 cloves garlic, sliced
2 (large) cubanelle peppers, diced
1 onion, diced
1 shallot, minced
1 tablespoon canola oil
1 teaspoon hot Mexican style chili powder
1/2 teaspoon ground cayenne
1/2 teaspoon cumin
1/2 teaspoon cocoa
1/2 teaspoon ground chipotle
1/2 teaspoon ground jalapeno
1/2 teaspoon oregano

Directions:
Heat oil in a nonstick pan. Saute the pork until just browned. Add to a 4 quart slow cooker. Add all remaining ingredients. Stir. Cook on low 8 hours. Stir prior to serving. I like to sprinkle it with a bit of sharp cheddar and diced onions when I serve it.

My thoughts:

I don't know about you but I am so tired of winter. A lot of it comes from having two blizzards in less than a week and living in a city that just doesn't plow the side streets making it impossible to leave. I have to admit, even in a "good year" I don't enjoy snow or winter very much. Pretty much the only "cold weather" food I can stand to see right now is chili. No matter how many times I make it, I can always enjoy chili. This variation uses my favorite mild but peppery chile, the cubanelle and a mixture of spices for a chili that is not terribly hot but not so mild that spice lovers would turn up their noses at it. Since it is made in the slow cooker, it can not be easier to make. I measure out the spices and stick them in the (unplugged) slow cooker overnight and chop all of the vegetables and refrigerate them overnight as well so all I have to do it saute the meat and add the remaining ingredients to the slow cooker in the morning. Easy peasy.

Blueberry-Balsamic Slow Cooker Pork Ribs

Ingredients:
2 pounds boneless pork ribs
3/4 cup chili sauce (like Heinz)
1/3 cup blueberry jam*
2 tablespoons balsamic vinegar
1 tablespoon mesquite liquid smoke
1 teaspoon thick Worcestershire sauce
1 tablespoon ginger juice
2 teaspoons ground chipotle
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground jalapeno
1/4 teaspoons salt
1 clove garlic, minced
1 shallot, minced

Directions:
Rub both sides of the pork with the chipotle, salt and pepper. Quickly brown on each side in a nonstick skillet. Place in a (preferably oval) 4 quart slow cooker. In a small bowl, whisk together the remaining ingredients until smooth. Pour over the ribs. Cook for 8 hours.

*I used yummy Spoon NYC jam which is just sugar + blueberries and has really true blueberry flavor.

My thoughts:

This is a great weeknight meal, you are basically making a simple barbecue sauce (which can be made ahead and refrigerated overnight) and pouring it over the meat and then walking away. The pork stays juicy and the sauce hits that perfect not too sweet with a bit of a kick balance. I love using jams as a short cut to flavor in quick barbecue sauces, it adds a not too sweet, fruity flavor without a lot of effort or adding sugar. Not to mention that adding jam helps me use up all of the jams I seem to accumulate/compulsively buy but since I don't actually eat jam or jelly or preserves on toast or bread or whatever people eat jam on I end up with piles and piles of them, unopened and wasting their potential. I tasked myself with finding alternative uses for them and found that barbecue sauces were a surprisingly good fit. Jam is especially great in the slow cooker because one of the potentially tricky bits associated with slow cooker is that nothing evaporates while cooking, so you need ingredients that will add some moisture/flavor but that won't give off so much liquid things become soup or need to be reduced. You can drain off sauces and reduce them in a pan but that sort of defeats the one pot, ready-to-eat charm of the slow cooker. Jam is thick enough that it doesn't really water anything down but provides much needed moisture. And you should believe me because I, um, wrote the book on slow cooking. (How long have I been waiting to make that joke?)

Chipotle-Pomegrante Barbecue Sauce

Ingredients:
1 shallot
1 clove garlic
2 chipotle chiles in adobo
1/2 cup pomegranate juice
1/4 cup balsamic vinegar
1/4 cup pomegranate arils
2 tablespoons pomegranate molasses
1 tablespoon dark brown sugar
2 teaspoons mesquite liquid smoke
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Directions:
Place all ingredients EXCEPT the arils into a blender. Plus until smooth. Pour into a small pan and simmer until slightly reduced. Stir in the arils.

My thoughts:

I came up with this recipe because I really wanted to make a barbecue sauce that featured an winter-appropriate ingredient. So many barbecue sauces seem so summery that they seem out of place in January. Pomegranates are only available here during the colder months and I like to pick some up whenever I see them. Their tangy tartness pairs wonderfully with meat, especially pork. I love this sauce on pulled pork sandwiches or in any recipe that calls for barbecue sauce. The texture isn't strictly traditional thanks to the arils but they provide a delicious burst of flavor.

Sweet Dumpling & Delicata Squash Chili

Ingredients:
1 sweet dumpling squash, peeled and cubed
1 delicata squash, peeled and cubed
30 oz canned dark red kidney beans, drained
30 oz canned fire roasted diced tomatoes
2 oz rye (optional)
4 cloves garlic, sliced
2 jalapeno peppers, diced
1 cubanelle pepper, diced
1 onion, chopped
1 shallot, minced
1 stalk celery, diced
1 jarred fire roasted pepper, minced
1 teaspoon Worcestershire sauce
1 teaspoon hickory liquid smoke
1 teaspoon hot paprika
1 teaspoon ground cayenne
1 teaspoon ground chipotle
1 teaspoon ground jalapeno
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon roasted ground cumin

Directions:
Place all ingredients in 4 or 6 quart slow cooker and gently stir to evenly distribute the spices and squash. Cook on low for 6-8 hours. Stir prior to serving.

Yield: 8 servings

Note: I like to put the spices in the (covered) slow cooker overnight, chop up the onion, shallot, garlic, peppers, squash and celery and place them in an airtight container in the refrigerator overnight. For a vegetarian/vegan chili like this one I have been known to refrigerate the wetter ingredients like jarred pepper, tomatoes, beans, Worcestershire sauce, and liquid smoke in a separate container overnight as well. In the morning, I just have to stir everything together in the slow cooker and turn it on.

My thoughts:

It may be the dead of winter here in Baltimore and nothing is growing locally but it is still easy to find local squash in area stores. We actually have some that we had bought back around Halloween that is still perfectly fine, winter squash can be stored very successfully for months if kept in a cool, dry spot. Delicata and Sweet Dumpling squash both have a fine texture and relatively thin skin which makes them a perfect choice for chili; they are easy to peel and cube. They are also sweeter and milder than a lot of other winter squashes which make them a perfect foil for the spices.

Southwestern Turkey & Dumplings

Ingredients
3 cups diced, cooked turkey breast
7 cups chicken or turkey stock
1 1/2 cup diced Russet potatoes
3/4 cup fresh or frozen corn kernels
1 onion, chopped
1 poblano pepper, chopped
1 shallot, minced
4 oz crimini mushrooms, diced
4 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
2 chipotle peppers in adobo, minced
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon hot Mexican chili powder
1/2 teaspoon ground cayenne
1/2 teaspoon oregano
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
salt
black pepper

for the dumplings:
2 1/4 cups flour
1 tablespoon baking powder
2 eggs
3/4 cup buttermilk
3/4 cup diced green onion (green parts only)

Directions:
Heat the butter and oil in a large pot with a lid. Add the onions, carrots, celery, poblano pepper, potato, garlic and mushrooms. Saut� until the potatoes start to soften. Add the chipotle pepper, spices and stock. Cover and simmer for 20-30 minutes. Add the turkey and corn. Then whisk together the baking powder and flour in a medium sized bowl. Stir in the buttermilk, egg and green onion. Mix to combine. Scoop out 2-3 inch dumplings with a spoon or old fashioned ice cream scoop. They do not have to be particularity round and the dough will be very sticky. Carefully (to avoid splashing!) drop the dumplings one at a time into the pot. Cover and cook until the dumplings are fluffy and cooked through.

My thoughts:

I am always thinking of new ways to use up cooked turkey. While I love a turkey sandwich, there is only so many of them you can eat before collapsing of taste bud fatigue. I do occasionally freeze pre-measured amounts of cubed, cooked turkey breast for future use in soups, stews and chili but I don't mind using up some freshly cooked turkey in a new way. I've made some excellent chicken & dumplings in the past and thought I could revamp the recipe a bit to bring out the best in turkey. Turkey has a slightly stronger flavor than chicken so I decided to go for a full flavored, spicy dish.

This version of turkey and dumplings will make memories of bland chicken and dumplings completely disappear. Tons of vegetables and chiles give this a rich flavor without adding fat and leave the dish tasting fresh rather than heavy or insipid. It is just a revelation. I honestly can't wait to make it again!

Pomegranate Pulled Pork

Ingredients:
3 lb boneless pork shoulder roast or tenderloin (trim off excess fat)
3/4 cup pomegranate arils
1/4 cup chili sauce
1/4 cup balsamic vinegar
1/4 cup pomegranate molasses
1 1/2 teaspoons mesquite liquid smoke
1 1/2 teaspoons ground ginger
1 1/2 teaspoons Mexican hot chili powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoon ground chipotle
1 teaspoon freshly ground black pepper
1 teaspoon ground mustard
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
juice and zest of one lemon
2 onions, chopped
4 cloves garlic


for the spice rub:
2 teaspoons ground ginger
2 teaspoons chipolte
2 teaspoons black pepper
2 teaspoons smoked paprika

Directions:
Mix the spice rub ingredients together. Rub them on the pork. Sear the pork on each side in a hot, dry, nonstick skillet. Add it and all remaining ingredients to a 4 quart slow cooker. Cook for 8 hours on low. When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork and set aside. Mash any solid bits of the sauce with a potato masher. Return the pork to slow cooker and toss to evenly coat in sauce. Serve on rolls.

Note: If a slow cooker is not available, place the pork in a dutch oven and bake, covered for 4 1/2 hours at 375.

My thoughts:

This is a really decadent tasting pulled pork. The pomegranate arils (the seeds) just melt into the meat making it amazingly flavorful and tender. For even more pomegranate flavor, I used pomegranate molasses. You can buy it bottled at some grocery stores but Middle Eastern or Greek markets always carry it. It is actually made by boiling pomegranate juice down to a thick, syrupy liquid so it is possible to make it at home if need be. Anyway, I love pomegranate very much and realized that I had virtually no pomegranate recipes on the blog. That just needed correcting. I've made a lot of pulled pork but this one is just amazing: juicy and smoky and fruity and spicy. Admittedly, the ingredient list is long but it requires virtually no work or effort on your part and the results are so fabulous that it is foolish not to make it.

Roasted Pork with Caramelized Onions and Roasted Potatoes and Apples

Ingredients
5-6 lb boneless pork shoulder roast*
2 large onions, sliced
2 apples, cored and cut into wedges
1-2 lbs Russet potatoes, quartered
olive oil

the marinade:
1/2 cup dark brown sugar
3 tablespoons Worcestershire sauce
2 tablespoon bourbon
1 1/2 tablespoons balsamic vinegar
1 tablespoon mesquite liquid smoke
1 teaspoon hot chile powder
1 teaspoon hot paprika
1 teaspoon chipotle chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground jalapeno

for the roasting liquid:
1/4 cup bourbon
1/4 cup balsamic vinegar
1/2 cup water



Directions:
In a small bowl, combine all of the marinade ingredients. Place the pork and marinade in a nonreactive container and marinate at least 20 minutes. Preheat oven to 450. Splash the bottom of a roasting pan with olive oil. Sprinkle the onion slices over the center part of the bottom of the pan. Place the pork over the layer of onions in a roasting pan. Pour any remaining marinade over the pork. Meanwhile, whisk together the roasting liquid. Set aside. After about 1/2 hour, add the roasting liquid and cover with a lid or foil and lower the temperature to 325. Toss the apples and potatoes with a bit of olive oil, salt and pepper. Set aside. After an additional 45 minutes add the apples and potatoes to the bottom of the pan. Roast until a thermometer inserted into the thickest part of the roast measures 160�F, about 1 1/2-2 hours. Allow to sit 10 or so minutes before removing the netting and slicing.



*Boneless pork shoulder roast is generally sold with some string wrapped around it or in netting. This holds the roast together and needs to remain in place during the roasting. If you can't find a boneless shoulder roast, use a bone-in and either debone and truss before roasting or roast it bone-in cut around the bone to serve. Bone-in meat will take longer to cook.

My thoughts:

The weather in Baltimore has suddenly turned from reasonably pleasant to down right uncomfortable: highs in the mid '40s and constant rain. In other words, it is the perfect weather to make this cozy, homey dish. Not only is it an extremely tasty (and seasonal!) one pot meal, it makes your whole house smell delicious. An added bonus is that the extended cooking time really heats up your house, especially if you, like me, haven't turned the heat on yet.

Smoked Gouda & Ham Jalape�o Poppers

Ingredients:
10 large jalape�o peppers
1 cup matzo meal or bread crumbs
1 cup flour
2 eggs, beaten

filling
4 oz soft goat cheese
1/2 cup shredded smoked Gouda
1/4 cup diced smoked (lean) ham
1/2 teaspoon smoked paprika
1/4 teaspoon ground chipotle

Directions:
Line a baking sheet with parchment paper. Preheat oven to 350. Mash all of the filling ingredients together until fairly smooth and the ingredients are well distributed. Slice the peppers in half or cut a slit down the middle of one side of the pepper and leave it whole.



Remove the seeds. Fill with filling mixture.



Dredge each popper in the flour, dip into the egg, then dredge in the matzo meal or crumbs to coat.





Place in a single layer, cut side up, on the lined baking sheet. Bake until the crust is golden and the pepper is hot all the way through, about 30 minutes.

My thoughts:

I have to admit that until I made these, I had never actually had a jalape�o popper. The few times I have seen them listed on menus, they are always fried. While I do love fried foods (who doesn't?)the idea of frying something that is stuffed with that much cheese makes me feel a little queasy. So I thought I'd try my hand at this gourmet-ish baked version. I know they are typically stuffed with little more than a mixture of cheeses (and maybe a bit of crab or bacon) but I thought a bit of ham would be fun and help cut the heat a bit. I love smoky flavors so I went all out using smoky spices (and cheese! and ham!) but it all melded together and was a great contrast to the creamy goat cheese and straight up hot jalape�o. The poppers tasted almost grilled which took the sting out of them being baked rather than fried. They are just as crispy outside and gooey inside as they would have been fried (I admit, I did a test fried popper to compare and contrast) but not as heavy tasting.



Note: If you really want heat, look for peppers at your local farmers market. The jalape�o peppers sold at regular supermarkets are often pack less heat than their local cousins.

Cocoa-Chile Rubbed Pork Chops

Ingredients:
2 tablespoons cocoa
1 tablespoon dried pili pili chiles, chopped
1/2 tablespoon smoked paprika
1/2 tablespoon ground chipotle
1/2 tablespoon smoked sea salt
4 thick cut boneless pork chops

olive oil

Directions:
Rub the spice rub into both sides of each chop. Allow to sit for 10 minutes. Heat a bit of oil in a nonstick pan. Place the chops in the pan. Cover and cook for about 5 minutes, then flip each chop and recover to cook for a few more minutes. Remove the cover and continue to cook (flipping as needed) until the pork is thoroughly cooked.

My thoughts:

Using cocoa in a dry rub might sound odd at first but trust me, it totally works. Cocoa has earthy flavor that is great with smoky or peppery spices; think mole. Since cocoa is unsweetened, it is a wonderful way to add a chocolate note to a savory dish, especially in a dry rub. This rub seals in the pork's natural juices so even though pork needs to be cooked thoroughly, it stays juicy and flavorful.

Smoky, Spicy Bison Chili

Ingredients:
1 lb ground bison
1 onion, chopped
2 stalks celery, diced
2 carrots, diced
1 cup diced poblano peppers
1/3 cup smoked sun-dried tomatoes, julienne cut
30 oz canned fire roasted diced tomatoes with chipotle
30 oz canned dark red kidney beans, drained
1 teaspoon habanero hot sauce
1 teaspoon crushed red pepper flakes
1 teaspoon ground cayenne
1 teaspoon hot paprika
1 teaspoon ground jalape�o
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon allspice


Directions:

Slow Cooker directions:
In a dry skillet, saute the onions, carrot, celery, poblano peppers and bison meat. Break the meat into small bits and saute until the meat is fully cooked. Bison is very lean so there shouldn't be grease but if there is, drain it off. Add to a slow cooker. Add the remaining ingredients and stir. Cook on low for up to 9 hours.

Stove top directions:
In a dry, wide pot, saute the onions, carrot, celery, poblano peppers and bison meat. Break the meat into small bits and saute until the meat is fully cooked. Drain off any grease. Add the remaining ingredients. Stir. Cook on low, stirring occasionally, until some of the liquid has evaporated and the chili is cooked through and hot.

My thoughts:

I was excited to finally get a bunch of poblano peppers from my garden that I had to put them in this chili. Last year we had peppers growing all summer but for some reason, this year they waited until September. I had a couple of cans of fire roasted tomatoes with chipotle I've been waiting to use until it got cool enough to make chili. If you can't find these particular tomatoes, substitute 30 oz fire roasted or plain diced tomatoes and 2 minced chipotle peppers. Ground bison (we get ours from Gunpowder Bison) is an excellent meat to use in chili, it is flavorful but very lean. I like making it in the slow cooker best, the prep is pretty quick (you can even chop the vegetables the night before) and I think the flavor is more developed but the stove top method is a great alternative.

This is a spicy, smoky chili thanks to the chipotle and the lovely smoked sun dried tomatoes. If you can't find smoked sun dried tomatoes, substitute regular sun dried tomatoes and a bit of liquid smoke. The tomatoes rehydrate in the chili and add a lot of texture interest so I wouldn't leave them out entirely.

Bacon-Chipotle Twice Grilled Potatoes

Ingredients:
2 large russet potatoes
3 strips center cut bacon, crumbled
1 chipotle pepper in adobe, minced
1/2 cup shredded cheddar
1/4 cup sour cream
2 tablespoons fresh or freeze dried minced chives
salt
pepper

olive oil for brushing


Directions:
Prick the potatoes with a fork. Brush all sides with olive oil. Place mesquite chips in a foil packet, poke holes in the foil, and place on the coals. Cook the potatoes directly on the grill over hot coals for 30 minutes, then turn.



Cook for an additional 30 minutes or until fully cooked. Remove from the grill. Slice in half. Scoop out the insides and gently mashed with the remaining ingredients. Scoop back into the skins. Place on the grill.



Grill until the cheese melts and they are hot all the way through, about 5-10 minutes.





Quick tips: Measure out the filling ingredients before you start to grill and refrigerate them until the potatoes are ready. Also, bacon crumbles easily after it has been refrigerated, make extra next time you cook bacon for breakfast or another recipe. If using freshly cooked bacon, cut it up with kitchen shears.

My thoughts:

This is a great side dish to make when you are grilling a main dish that takes a long time; the potatoes don't take up much room on the grill. I've made this when grilling a large piece of meat over indirect heat, I just put the potatoes around the edge of the grill over the coals. The potatoes take on a light, smoky, grilled flavor that is reflected in the chipotle and bacon. The skin gets wonderfully crispy-the perfect edible container.