GOAT CHILI RECIPE (AWARD WINNING)

INGREDIENTS: 

• 1.5 BOTTLES OF PUMPKIN ALE
• 2 TBSPNS OLIVE OIL
• 1 TBSPN OF BUTTER 
• 1 POUND OF BEEF, PORK, AND GOAT 
• 5 MINCED GARLIC CLOVES
• 1/2 TBSPN CURRY POWDER
• 2 TBSPNS CHILI POWDER
• 1 TBSPN ADOBE POWDER
• 1 TBSPN CAYENNE PEPPER
• 1 TBSPN GROUND CUMIN
• 2 TBPSN OF BROWN SUGAR
• 1 POBLANO CHILI (CHARRED & PEELED)
• 1 JALAPENO 
• 1 SERRANO
• 3 CUPS OF RED ONION
• 3 SWEET PEPPERS (TRADER JOE’S) OR ANY BELL PEPPER EXCEPT GREEN
• 2 LARGE CANS OF PLUM TOMATOES (USE THE POTATO MASHER ON THEM)
• 12 OZ CAN OF TOMATO PASTE 
• 4 CANS OF CUBAN BEANS (TRADER JOE’S) 
• 1 CAN OF KIDNEY BEANS 
• 1 BAG OF 4-CHEESE MEXICAN MIX  (TRADER JOE’S)
• 2 CUPS OF BEEF BROTH
• 1/2 CUP OF GOLDEN RAISINS
• 1 PLANTAIN (FRY AND MASH IT)

DIRECTIONS:

Warm the olive oil and butter in a large stock pot on medium. Add all the meat, onions, and garlic—saute until brown. Now, put in the tomatoes and paste and mix. Then the curry, chili, cayenne, cumin, adobe followed by the golden raisins, brown sugar, and sweet peppers (diced). Cook for 20 minutes on medium heat then add the pumpkin ale. Wait 10 minutes and add the beef broth, minced chilis and plantain mash to the party. Now, place in slow cooker on low heat and forget about it for 4-6 hours. The chili is best when made the day before. Top it off with some sour cream, mexican cheese, a few corn chips—you can substitute fresh cilantro for this. The key to making a memorable chili is to cook it for as long as you can. I made it more rich by adding a few small pieces of roasted marrow bones (optional).

Strawberry Balsamic Pie

• 5 Cups fresh strawberries 
• 1/2 Cup dark brown sugar
• 4 Tablespoons of balsamic vinegar 
• 1 Teaspoon freshly ground black pepper 
• 3 Tablespoons of corn starch 
• Pinch of salt 
• Toss in a bowl, then place in pie shell 
• Cook at 350 for 45 mins
• Let pie cool on a baking rack for 2 hours
• Serve with vanilla ice cream 

Easy Asian Brussel Sprouts

• Fresh Brussel Sprouts (you can fry them or roast in oven until fork tender--not mushy)
• Add to taste: lemon juice, general tso's sauce, sriracha, and candied pecans pieces (melt brown sugar with nuts and hit it with an pinch of cayenne)
• I have also tossed Brussel Sprouts with bacon and served with runny fried egg on top for brunch

Raspberry Chipotle BBQ Sauce

2 Shallots minced 

2 Garlic cloves minced 

1/2 t Fresh Ginger grated 

1/2 C Raspberrys

1 C Ketchup

1 T Worcestershire Sauce

2 T Brown Sugar

1 T Raspberry Jam

1 T Soy Sauce

1 T Dijon Mustard 

1/4 t Cinnamon 

1 T Sriracha

Pinch of nutmeg

1 T Raspberry Vinegar (can substitute another vinegar)

1 T Chipotle minced 

1/2 t Lemon Zest 

T=Tablespoon, t=teaspoon, C=Cup

MIXED-BERRY BALSAMIC PIE

• 32 oz FROZEN MIXED BERRIES (drain and thaw)
• 5 oz RHUBARB 
• 3 TB OF CORNSTARCH
• 1/2 CUP DARK BROWN SUGAR
• 3 TB BALSAMIC VINEGAR
• 1 TS FRESH LEMON JUICE
• 1/2 TS FRESH BLACK PEPPER POWDER
• PINCH OF SALT  

Warm rhubarb to tenderize. After 6 minutes add remaining ingredients and keep on medium heat until mixture is thickened. Set aside to cool while you make the pie dough (Barefoot Contessa's is perfect and easy). Now, after chilling pie dough in shell for at least 30 minutes pour in berries. You can now top if off with a fancy lattice top. Don't forget to egg wash it and sprinkle with sugar on top. Cook for 30 minutes at 325 degrees. Cool on a rack for at least an hour. Finally, go watch some football so it has time to set up nicely. Bon Appetit !!

BRINE YOUR TURKEYS PEOPLE !!

WARM UP 
* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1 1/2 teaspoons allspice berries
* 1 1/2 teaspoons chopped candied ginger
* a quartered red onion 
* 1 teaspoon Trader Joe's curry powder
* 6 crushed cloves of garlic
* pinch of fresh nutmeg grated
* 1/2 cup of orange juice 


LET COOL A BIT AND THEM DUMP IN
* 1 gallon heavily iced water
* Turkey takes a bath for 8-16 hrs

PUMPKIN GNOCCHI

Ingredients:

• 1 cup pumpkin puree
• 2 eggs
• 5 medium sized potatoes, boiled
• 1/4 teaspoon cinnamon
• 1/8 teaspoon of nutmeg (more than a pinch)
• 2 cups flour all purpose flour (might not need all of it)
• 48 oz  chicken broth 
• 1/2 pound butter
• 2 tablespoons fresh sage leaves, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Reggiano cheese 
• Salt & Pepper to taste 

Instructions:

After cooked, then use the ricer on the potatoes and let them cool a few minutes. Now add the puree, cheeses, eggs, cinnamon, nutmeg, salt and pepper and mix well. Slowly add flour 1/2 cup at a time to form a smooth dough (only enough flour until it comes together). Next, knead the dough, but dont overwork it. 

Heat up the chicken broth before it boils.

Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, roll a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a lightly floured baking sheet. 

Immediately add the gnocchi to the chicken broth and continue cooking for 3 minutes once they have risen to the top. Remove the gnocchi with a slotted spoon and set aside.

In a pan over high heat add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize then add the minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary. Serve immediately with more Parmesan cheese.

*** By cooking the gnocchi with chicken broth it imparts a more substantial flavor then just using just hot water. 

** I have also served these with a raspberry and balsamic sauce. Use fresh raspberries, brown sugar and cook slowly for 10 minutes. Then add about a 1/2 tablespoon of balsamic vinegar and stir. Continue cooking for 5 minutes until all the flavors unite. Finish with a little lemon zest. 

* Lastly, you can also substitute sweet potato instead of pumpkin puree.