Tag Archives: Spicy

Inspired 3-Bean Super Bowl Chili

Posted on by

0

photo 2-3

Super Bowl is coming, so today’s posts include a variety of inherited chili recipes, topped off with this inspired recipe, 3-Bean Super Bowl Chili.  This new recipe is the result of all of the other chili recipes we’ve loved, and a new-found love for all things extremely hot and spicy.

Inspired 3-Bean Super Bowl Chili
2 ½ lbs. lean boneless chuck, cut into ½” cubes
1 lg. white onion, finely diced
6 tbsp. chicken fat, divided (or veg. oil)
4 tbsp. all-purpose flour
2 tbsp. plus 1/2 tsp. hot red chili powder, or to taste
Continue reading →

Advertisement

Tigua Indian Reservation Restaurant Hot Chili

Posted on by

0

The Tiguas, who are descendants of Indians from New Mexico’s Pueblo tribes, run amazing tribal restaurants in Texas’ oldest town, Ysleta (which means “little island’), which is now a suburb of the border city of El Paso.  There they offer Indian, Mexican and Texan tastes on a menu that includes bread baked exactly the way it was 300 years ago, sizzling fajitas and this fiery red chile stew.

Tigua Indian Reservation Restaurant Hot Chili
Ingredients
2 ½ lbs. lean boneless chuck, cut into bite-sized cubes
1 lg. onion, chopped
6 tbsp. lard or vegetable shortening, divided
4 tbsp. flour
3/4 c. red chili powder
Continue reading →

White Chili with Chicken

Posted on by

0

This chili even lasso’ed my son, ~he claims not to like chicken, but uttered a loud “mmmmm” when he tasted it!

White Chili 

2½ c. water
1 tsp. lemon pepper
4 (1½ lbs.) chicken breast halves, skinless (or use cooked turkey and add ½ tsp. lemon pepper)
Continue reading →

Teriyaki Sriracha Chicken Wings

Posted on by

0

This was a typical recipe until Sriracha helped to adjust the recipe, add a bit of heat, and crisp up the wings!

Teriyaki Sriracha Chicken Wings
2 lbs. chicken wings
¼ c. sesame seed oil
2-4 tsp. Sriracha, (add more or less, to taste)
1 c. soy sauce
¼-½ c. honey
2 tbsp. fresh ginger, grated
¼ tsp. black pepper
4 cloves garlic, minced
2 green onions, chopped

Combine marinade ingredients and pour over wings. Marinade in refrigerator 2-3 hours.  Bake at 350° F. 45 min., then pace under broiler to crisp and slightly char. Serves 4-6.

Palomino Spicy Garlic Pepper Wings

Posted on by

1

Palomino Restaurant was a popular locale in Minneapolis in the early 1990s. While the restaurant can still be found in other cities, it closed in Minneapolis.  But, before it left, I was sure to secure it’s wing recipe.

Palomino Spicy Garlic Pepper Wings
Garlic Cilantro Marinade:
1 lg. head garlic, separated, peeled, minced
1 bunch fresh cilantro, chopped
2 tbsp. coarse black pepper
1 tsp. curry powder
¼ tsp red pepper flakes, crushed
1/3 c. soy sauce
½ c. vegetable oil
2 lbs. chicken drummettes

Spicy Garlic Pepper Sauce:
Continue reading →

Pad Thai with Chicken and Shrimp, with easily found ingredients

Posted on by

0

A little lighter fare with flavor and shrimp for a change. This is a very simple introduction to Thai street food with ingredients found in most American kitchens. One only has to find some great fish sauce. But, for a more authentic taste, skip the ketchup and, like in Thailand, produce red color with the chili pepper and tamarind.  To do that here, just replace the sauce with Chef Pong’s sauce also posted today at https://trumpeterhill.com/2015/02/10/chef-pongs-true-pad-thai-sauce/.

The recipe comes from the Editors of Publications International, Ltd. at http://recipes.howstuffworks.com/thai-recipes-channel.htm.

Pad Thai with Chicken and Shrimp
8 oz. uncooked rice noodles, 1/8″ wide
Continue reading →