Recipes

Spicy Sherry Steak Marinade

Spicy Sherry Steak Marinade

Couverts4
Deel op Facebook Print Recipe

Equipment

  • medium mixing bowl
  • Whisk or spoon
  • Measuring cups

Ingredients

Instructions

  • In a medium mixing bowl, combine sherry, soy sauce, vegetable oil, honey, paprika, ground celery seed, red pepper flakes, black pepper, and garlic powder.
  • Whisk or stir until all ingredients are well combined.
  • Place steaks in a shallow dish or resealable plastic bag.
  • Pour marinade over steaks, ensuring they are evenly coated.
  • Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.
  • When ready to cook, remove steaks from the marinade and discard excess marinade.
  • Grill steaks to desired doneness.

Notes & Wine Advice

Wine Advice:

Pair this spicy sherry steak with a bold red wine like Malbec or Cabernet Sauvignon to complement the richness and spice of the marinade.
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Course; Marinade
Cuisine; American
Diets; Gluten-Free / Low Carb

Annie Little John’s Chili

Annie Little John’s Chili

Couverts10
Deel op Facebook Print Recipe

Equipment

  • Large pot
  • strainer
  • Knife
  • spoon

Ingredients

Instructions

  • Cook the beef roast and soup bone separately until tender in enough water to keep them covered.
  • This may take several hours.
  • Once cooked, dice the beef roast into bite-sized pieces.
  • Strain the stock from the cooked beef and soup bone, and discard any solids.
  • In a large pot, combine the cooked pinto beans, diced beef, and strained stock.
  • Stir in the Mexene chili powder and cumin seeds.
  • Season with salt, cayenne pepper, and black pepper to taste.
  • Cook the chili very slowly over a low flame for 1 to 1 1/2 hours, allowing the flavors to meld together.

Notes & Wine Advice

Wine Advice:

Pair this hearty and robust chili with a full-bodied red wine like Malbec or Cabernet Sauvignon. The richness of the wine will complement the bold flavors of the chili. For a non-alcoholic option, consider serving it with a glass of sparkling water with a twist of lime for a refreshing contrast.

Nutrition values

Calories: 400 kcal | koolhydraten: 30 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 5 g
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Course; Chili / Main Course
Cuisine; American

Arcadian Eight Bean Chili

Arcadian Eight Bean Chili

Couverts24
Deel op Facebook Print Recipe

Equipment

Ingredients

  • 1/4 pound each of dried beans: kidney white, black, red, pinto, and navy
  • 1 pound bacon
  • 5 large onions peeled and chopped
  • 2/3 cup minced garlic
  • 1/4 cup toasted coriander seeds ground
  • 1/4 cup ground cinnamon
  • 1/4 cup paprika
  • 1/4 cup cayenne pepper or to taste
  • 1/2 cup ground dried Poblano chili peppers
  • 108 ounces 1 #10 can Italian plum tomatoes, with juice
  • 12 ounces beer
  • 5 pounds lean ground beef
  • Salt to taste

Instructions

  • In a large pot, soak the dried beans together overnight in water to cover.
  • Drain the soaked beans and add fresh water to cover.
  • Cook at a simmer for 1 1/2 hours or until the beans are just tender.
  • While the beans are simmering, heat a large skillet.
  • Mince the bacon and cook it until it begins to crisp.
  • Add the onions and garlic to the skillet with the bacon and cook over medium heat for 5 minutes.
  • Add all the spices (toasted coriander seeds, ground cinnamon, paprika, cayenne pepper, and ground dried Poblano chili peppers) to the skillet and cook for another 5 minutes.
  • Add the Italian plum tomatoes with their juice and the beer to the skillet.
  • Simmer for half an hour.
  • In another pan, cook the ground beef until the pink color disappears.
  • Drain any excess fat.
  • Add the cooked ground beef to the tomato mixture in the skillet.
  • Once the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture in the skillet.
  • Salt to taste and let the mixture simmer for about 1 hour.
  • If it is too dry, add some of the reserved bean liquid.

Notes & Wine Advice

Wine Advice:

Pair this hearty and spicy Arcadian Eight Bean Chili with a robust red wine like Zinfandel or Syrah. The bold flavors of the chili will complement the richness of the wine. If you prefer a non-alcoholic option, try serving it with a cold glass of ginger beer for a refreshing contrast.

Nutrition values

Calories: 450 kcal | koolhydraten: 30 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 5 g
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Course; Chili / Main Course
Cuisine; American

Classic Beef Chili

Classic Beef Chili

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Stove
  • Large pot
  • spoon
  • Can opener

Ingredients

Instructions

  • In a large pot, brown the ground beef over medium heat until fully cooked, breaking it up into smaller pieces with a spoon.
  • Add water, tomato puree, canned tomatoes (broken into pieces), salt, pepper, garlic salt, allspice, bay leaves, and chili powder to the pot.
  • Stir well to combine.
  • Bring the mixture to a simmer, then reduce the heat to low.
  • Cover and let it simmer for 2 to 2 1/2 hours, stirring occasionally.
  • After simmering, add the drained and rinsed kidney beans to the pot.
  • Stir in the vinegar.
  • Continue to cook for another 15 minutes until the beans are heated through.
  • Remove the bay leaves before serving.

Notes & Wine Advice

Wine Advice:

A medium-bodied red wine like Merlot or Zinfandel complements the rich flavors of this Classic Beef Chili. If you prefer non-alcoholic options, a glass of unsweetened iced tea with a splash of lemon can be a refreshing choice.

Nutrition values

Calories: 550 kcal | koolhydraten: 30 g | Eiwitten: 40 g | Vet: 30 g | Suiker: 5 g
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Course; Chili / Main Course
Cuisine; American

Firehouse Beef & Pork Chili

Firehouse Beef & Pork Chili

Couverts8
Deel op Facebook Print Recipe

Equipment

  • Stove
  • large pan
  • spoon
  • Knife

Ingredients

  • 1.4 kg lean ground beef
  • 450 g lean pork shoulder
  • 3 medium onions finely chopped
  • 1 green bell pepper finely chopped
  • 1 red bell pepper finely chopped
  • 8 fresh jalapeno peppers 2 seeded and finely chopped, 6 slashed
  • 2 tablespoons freshly ground cumin
  • 1 teaspoon allspice
  • 1 tablespoon blackstrap molasses
  • 12 oz 340 ml beer (not Light)
  • 2 oz 60 ml bourbon whiskey
  • 1 oz 30 ml Vietnamese hot sauce or Tabasco sauce
  • 5 cloves garlic crushed
  • 3 tablespoons masa harina fine cornmeal
  • 1 tablespoon soy sauce
  • 3 bay leaves
  • 2 cups 475 ml chopped stewed tomatoes
  • 1 cup 240 ml tomato sauce
  • 1 cup 240 ml tomato paste

Instructions

  • Heat 4 tablespoons of peanut oil or bacon grease in a large pan and sauté the onions, garlic, and chopped peppers until soft.
  • Add the meat and cook until browned.
  • Add all other ingredients except 1 tablespoon of cumin.
  • Stir constantly until it boils.
  • Let it boil for 3-5 minutes, then reduce the heat and simmer, stirring occasionally.
  • After simmering for 10 minutes, add 1 tablespoon of cumin and stir in.
  • Let it simmer for 1 hour on low heat.
  • Add the remaining cumin and cook for another 15 minutes.
  • Serve hot.

Notes & Wine Advice

Wine Advice:

A robust red wine such as Cabernet Sauvignon pairs well with the bold flavors of this Firehouse Beef & Pork Chili. If you prefer non-alcoholic options, try a glass of chilled sparkling water with a splash of lime juice for a refreshing combination.

Nutrition values

Calories: 500 kcal | koolhydraten: 20 g | Eiwitten: 40 g | Vet: 25 g | Suiker: 10 g
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Course; Chili / Main Course
Diets; Dairy-Free / Gluten-Free

Spicy Jalapeño Pickles

Spicy Jalapeño Pickles

Couverts6 pints
Deel op Facebook Print Recipe

Equipment

  • Large nonreactive pot
  • Canning pot
  • 6 pint jars with lids
  • Cutting board
  • Knife

Ingredients

Instructions

  • In a large nonreactive pot, combine garlic cloves, cider vinegar, kosher salt, mustard seeds, black peppercorns, bay leaves, cinnamon stick, and allspice berries.
  • Place over medium heat and bring to a simmer.
  • Simmer until the salt and sugar dissolve.
  • Meanwhile, bring water in the canning pot to a boil.
  • Clean 6 pint jars in hot, soapy water and place the two-part lids in a pot of simmering water on the stove until ready to use.
  • Remove the lids from the water and dry with a clean, lint-free cloth.
  • Divide the jalapeños among the jars and distribute the carrot slices on top.
  • Bring the brine back up to a boil and pour it into the jars, filling each to ¼ inch from the top.
  • Place the lids on and loosely secure.
  • Place the jars into the canning pot and process for 12 minutes.
  • Remove the jars from the water bath and set aside to cool at room temperature for several hours.
  • You might hear tiny pops as the jars seal themselves from the pressure.
  • If you have any jars that don’t seal, store them in the refrigerator and eat within a couple of weeks.
  • Once cooled completely, secure the ring band and store in a cool, dry place.

Notes & Wine Advice

Wine Advice:

To balance the heat of the jalapeños, pair these spicy pickles with a slightly sweet and fruity white wine, such as a Riesling or Gewürztraminer.

Nutrition values

Calories: 20 kcal | koolhydraten: 3 g | Eiwitten: 1 g | Suiker: 2 g
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Course; Side Dish
Cuisine; American
Diets; Gluten-Free / Low Carb / Vegetarian

Rainbow Bell Pepper Pickles

Rainbow Bell Pepper Pickles

Couverts8 pints
Deel op Facebook Print Recipe

Equipment

  • Large nonreactive pot
  • Canning pot
  • 8 pint jars with lids
  • Cutting board
  • Knife

Ingredients

Instructions

  • Cut the bell peppers into 1-inch strips and set aside with the garlic.
  • In a large nonreactive pot, combine water, white vinegar, kosher salt, sugar, red onion, black peppercorns, mustard seeds, cloves, allspice berries, and bay leaves.
  • Place over medium heat and bring to a simmer.
  • Simmer until the salt and sugar dissolve.
  • Meanwhile, fill the canning pot with water and bring to a boil.
  • Bring another smaller pot of water to a simmer.
  • Clean 8 pint jars in hot, soapy water and place the two-part lids in the smaller pot of simmering water until ready to use.
  • Remove the lids from the water and dry with a clean, lint-free cloth.
  • Place 2 cloves of garlic in each pint jar, then fill the jars with the pepper slices.
  • Bring the brine back up to a boil and pour it into the jars, filling each to ¼ inch from the top.
  • Place the lids on and loosely secure.
  • Place the jars into the canning pot and process for 15 minutes.
  • Remove the jars and set aside to cool at room temperature for several hours.
  • You might hear tiny pops as the jars seal themselves from the pressure.
  • If you have any jars that don’t seal, store them in the refrigerator and eat within a couple of weeks.
  • Once cooled completely, secure the ring band and store in a cool, dry place.
  • Once opened, they’ll keep for 1 month in the refrigerator.

Notes & Wine Advice

Wine Advice:

These tangy and colorful pepper pickles would pair wonderfully with a light and fruity Riesling.

Nutrition values

Calories: 50 kcal | koolhydraten: 10 g | Eiwitten: 1 g | Suiker: 6 g
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Course; Barbecue / Side Dish
Cuisine; American
Diets; Gluten-Free / Low Carb / Vegetarian

Quick Refrigerator Dill Pickles

Quick Refrigerator Dill Pickles

Couverts2 pounds
Deel op Facebook Print Recipe

Equipment

  • medium saucepan
  • Crocks or large glass jar
  • Cheesecloth

Ingredients

  • 4 cups cold water
  • 2 tablespoons kosher salt
  • 2 tablespoons pickling spice
  • 5-6 garlic cloves
  • 3-4 fresh dill sprigs
  • 2 pounds firm Kirby cucumbers without blemishes

Instructions

  • In a medium saucepan, combine 1 cup of water and kosher salt.
  • Heat until the salt dissolves.
  • Add the remaining water, pickling spice, garlic, and dill.
  • Place the Kirby cucumbers in crocks or a large glass jar.
  • Pour the brine over the cucumbers until they are covered by 1 inch.
  • Lay a triple layer of cheesecloth over the mouth of the jar.
  • Place the jar in a cool, dry place.
  • The pickles will be ready in 2 to 5 days.
  • Check after 2 days and remove any scum that forms on the surface by rinsing and replacing the cheesecloth.
  • Once ready, store the pickles in the refrigerator.
  • They will keep for a few weeks.

Notes & Wine Advice

Wine Advice:
For a refreshing pairing, try a crisp and light Pinot Grigio with these tangy dill pickles.

Nutrition values

Serving: 1 pickle | Calories: 10 kcal | koolhydraten: 2 g
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Course; Side Dish
Cuisine; American
Diets; Gluten-Free / Low Carb / Vegetarian

Quick Pickled Onions

Quick Pickled Onions

Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a 2-quart nonreactive pot, combine water, champagne vinegar, salt, sugar, bay leaves, and black peppercorns.
  • Bring to a simmer over medium heat, stirring until salt and sugar dissolve.
  • Remove from heat and add sliced onions.
  • Let cool completely, then pack into a glass pint jar and refrigerate until ready to use.
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Course; Barbecue / Side Dish

Zesty Tomato Dill Dip

Zesty Tomato Dill Dip

Couverts4
Deel op Facebook Print Recipe

Equipment

  • medium bowl
  • Mixing spoon
  • Container with a tight-fitting lid (for storage)

Ingredients

Instructions

Combine Ingredients:

  • In a medium bowl, combine the chopped oven-roasted tomatoes, mayonnaise, chopped dill pickle, finely chopped scallion, fresh lemon juice, finely chopped red onion, salt, Frank’s Red Hot Sauce, and freshly ground black pepper.

Mix Well:

  • Mix all ingredients thoroughly until well combined.

Store:

  • Store the dip in the refrigerator in a container with a tight-fitting lid for about 1 week.

Serve:

  • Serve chilled as a dip with fresh vegetables, chips, or crackers.

Notes & Wine Advice

Wine Advice:

Pair this zesty tomato dill dip with a crisp white wine such as Sauvignon Blanc or a dry rosé. These wines will complement the tangy and creamy flavors of the dip.

Nutrition values

Calories: 150 kcal | koolhydraten: 2 g | Eiwitten: 1 g | Vet: 15 g | Suiker: 1 g
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Course; Barbecue / Sauce
Cuisine; American
Diets; Gluten-Free / Nut Free / Vegetarian