Farmer's Market Day and a chili recipe!

This weeks haul: cucumbers, scallions, radishes, beets, tat soi (Asian spinach), lettuces, eggplant, bread and some really, really stinky blue cheese (not pictured cuz I didn't want to touch it again!)

Friday night of last week was our Monthly Potluck. This is an event that a bunch of us decided to do because we felt like we were all losing touch with each other. The kids are all at different schools now and we are all so busy with after school activities that we were going months with only the odd email or text message in between. If this is happening to you and you want to start something like this and need more info as to how to do it, email me and I can lend you a hand! It is really working out so great for all of us. Anyway...where was I???

Confessional Chili - David Durk, whose career in law enforcement has spanned 23 years and included a stint as the partner of the famous Frank Serpico, purports to have served this atomic chili to tight-lipped prisoners and potential informers, many of whom he claims "would never talk to a New York Cop." How soon after consumption did they start gabbing? "Immediately," he laughs.

Oh yah, a chili recipe. Last months hostess was Kathy and she made an incredible chili. Of course I asked her for the recipe...but when I was ready to make the recipe I realized I had some of the wrong stuff (crushed tomatoes not whole tomatoes and certainly not 3 lbs of beef). I made do with what I had and it turned out really, really good but was it as good as hers? Nope, need the freshness of the whole tomatoes!!!

The cornbread turned out really good this time and I topped T's and my side with jalapeños and I managed to keep it from falling and cracking on the counter!

Confessional Chili (New York Cookbook by Molly O'Neill)

Ingredients:

2 to 3 large onions, chopped
4 large garlic cloves, minced
3 to 4 small Indian green chilies, chopped, or 4 jalapeno chilies, chopped (including the seeds), or 3 tablespoons extra-hot ground dried chilis
3 tablespoons peanut oil
3 pounds lean chopped sirloin
Kosher salt and freshly ground black pepper, to taste
1 tablespoon ground coriander
3 tablespoons ground cumin
1 teaspoon dried thyme leaves
1 teaspoon dried Greek oregano
2 cans (28 ounces each) imported Italian whole plum tomatoes
4 bay leaves
2 cans (16 ounces each) pinto beans, rinsed and drained
1 bunch cilantro or Italian (flat-leaf) parsley, rinsed and chopped.

Directions:

1. In a large heavy pot or Dutch oven over medium heat, saute the onions, garlic, and chili's in the oil until the onions are translucent, 5 minutes.

2. Crumble the chopped sirloin over the top of the vegetables. Season with salt and pepper; stir in the coriander, cumin, thyme, and oregano. Cover and cook until the meat is cooked through, about 7 minutes.

3. Pour the tomatoes into a small bowl and coarsely crush with your hands. Pour the tomatoes and juice on top of the chili mixture. Stir in the bay leaves. Cover or leave uncovered, depending on the consistency you prefer (a covered pot with yield a thicker chili), and simmer until the flavors are well married, about 30 minutes.

4. Stir in the pinto beans and simmer, covered, for 15 minutes. Stir in the cilantro and simmer for another 5 minutes. Serve at once.

Serves 8 to 10

I ended up halving the recipe and using crushed tomatoes (recommend whole-the taste wasn't really fresh like it should have been). Despite my errors this is an incredible recipe and goes wonderfully with all sorts of toppings:

jalapenos
onion
cheese
tortilla chips
sour cream

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com