It's Getting "Chili" in Denver

Nothing says fall and food quite like piping hot chili and ice cold beer.  Welcome to the Denver Supper Club, friends!  Sunday night's theme was "Chili Cook Off" and the results would be perfect for tailgating, relaxing on the couch and cheering on your favorite team, or hunkering down while the snow starts to fall outside.

We started off with fresh chips, served with dip and guacamole.  Down goes the first bottle of beer.

Our first course was a white chili and it was a hit.  It was bold but not too spicy, and a squeeze of lime perfectly complimented the flavor.  In fact, this was our pic for posting a recipe*.  Down goes the second bottle of beer.

Next up was a green chili.  Full disclosure: this one was bought, not home made, but dangit if you put it in a crockpot and don't tell anyone, they won't know!  Schlereth's Stinkin' Good chili is exactly that.  It comes in mild, medium, and hot.  We tried medium and it had quite a kick - which means we gotta try the hot next time!  The flavor was certainly spicy, in a Tex-Mex, Chicken-Tortilla-Soup kind of way. 

Down goes the third bottle of beer.

The last course was a red chili, made by following a family recipe of one of our members.  There were a variety of spices mixed within each bite: sometimes tomato-y, other times a bit spicy, and sometimes with a slightly sweet finish.  Aaaaaaand down goes the fourth bottle of beer.

Because no meal would be complete without dessert, we threw down this cake and a boatload of cupcakes (not pictured because our resident photographer overloaded on beer.  It happens.). 

Happy Halloween!  Be safe and eat well!

* White Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 1/2 cups)
• 2 stalks celery, diced (about 1/2 cup)
• 3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, more to taste
• 1 pound ground white meat turkey
• 2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed
• 4 cups low-sodium chicken broth
• 3/4 teaspoon dried oregano
• 1 (15.5-ounce) can hominy, drained and rinsed
• Salt
• 1/4 cup nonfat plain Greek-style yogurt
• 2 tablespoons chopped fresh cilantro leaves
• Lime wedges

Directions

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Per Serving:

Calories 320; Total Fat 6 g; (Sat Fat 0.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 31 g; Carb 37 g; Fiber 9 g; Cholesterol 30 mg; Sodium 310 mg

Excellent source of: Protein, Fiber, Thiamin, Vitamin C, Iron, Magnesium, Phosphorus

Good source of: Riboflavin, Niacin, Vitamin K, Potassium, Zinc

http://www.foodnetwork.com/recipes/ellie-krieger/white-chili-recipe/index.html

Porking Out (In Style Of Course)

Last night we were at it again - Denver Supper Club at its best.  The theme was Iron Chef - or secret ingredient, revealed at the last minute.  It was...drumroll please...macadamia nut.

We admired the lush (not something you see every day in this arid climate, folks) backyard while sipping our wine.

Then it was time to move it indoors and get down to business.

Is this setting beautiful or what?  Kind of makes me feel bad for serving on paper plates earlier this year.  I'm gonna have to represent next time I host.

The entree was the hit of the evening.  We stuffed ourselves and still left clutching our goodie bags to enjoy for lunch the next day.

Shiitake Macadamia Nut Stuffed Pork Chops

Recipe here

and

Cranberry Macadamia Nut Stuffing

Recipe here

Trust me - you want to make this for your next family get-together.  Also would make a wonderful alternative to a traditional Thanksgiving Meal.

Stay tuned for the appetizers and the desserts...

Because You Can't Go Wrong with BACON

Continuing the theme of our Tom Colicchio food fest, here's the recipe for Braised Pork Belly, or as he calls it, Fresh Bacon.  Ain't nothin' wrong with some fresh bacon, people.

Ingredients

*  1 TSP peanut oil
*  Kosher salt and freshly ground black pepper
*  2 lbs pork belly, skin on
*  1 onion, peeled and coarsely chopped
*  2 carrots, peeled and coarsely chopped
*  2 celery stalks, peeled and coarsely chopped
*  1 leek, white part only, trimmed and chopped
*  2 garlic cloves, peeled
*  About 3 cups Brown Chicken Stock

Directions
1. Heat oven to 350 degrees.  Heat the oil in a large ovenproof skillet over medium heat until the oil slides easily across the pan.  Salt and pepper the pork and add it, fat-side down, to the skillet.  Cook until the skin is braised, about 15 minutes, then transfer the pork to a plate.

2.  Pour off all but about 2 TSP of fat, and add the onions, carrots, celery, leek and garlic to the skillet.  Cook the vegetables, stirring occasionally, until they are tender and beginning to brown, about 20 minutes.  Add the pork belly to the skillet, fat-side up, and add about 2 cups of stock (it should surround but not cover the meat).  Bring the stock to a simmer, then transfer the skillet to the oven.  Gently simmer the pork, uncovered, for 1 hour, then add another cup of stock.  Continue cooking until the pork is tender enough to cut with a fork, about 1 hour longer.

3.   Allow the pork to cool in the braising liquid.  Remove the pork from the liquid, then gently lift off and discard the skin (use a small knife to separate any pieces that don't come away from the fat easily).  Score the fat, making crosshatch incisions, then cut the pork into 4 equal pieces.

4.  Increase the oven to 400 degrees.  Strain the braising liquid, discarding the solids.  Return the liquid to the skillet, bring it to a simmer, and skim off the fat.  Return pork, fat-side up, to the skillet.  Transfer the skillet to the oven and cook, without basting, until the pork is heated through and the fat nicely browned, about 20 minutes.  Serve the pork in a shallow bowl moistened with a bit of the braising liquid.

Then transfer from plate to mouth to belly (onto ass - but that's another story).  Enjoy!

*Recipe by Tom Colicchio

Roasted Tomatoes and Garlic

Tom Colicchio's recipe for Roasted Tomatoes and Garlic is more about technique than complex flavor combinations.  This simple dish is tasty on its own (as an appetizer or a side) and also, I discovered, makes a flavorful and light spaghetti sauce.  Make sure you have at least three hours to spare in order to give this the lovin' it needs.

Can't wait for tomato season!

Ingredients

*  10 ripe tomatoes, stems and cores removed (I recommend large, fresh tomatoes)
*  1 large head of garlic, divided into unpeeled cloves
*  1/4 cup EVOO
*  Kosher salt
*  Freshly ground black pepper
*  4 sprigs of fresh thyme (I used about 8 sprigs because I used large tomatoes)

Directions

1.  Heat oven to 350 degrees.
2.  Cut tomatoes in half (through the equator).
3.  Place tomatoes, garlic, and olive oil in a large bowl.
4.  Season with salt and pepper, and mix gently.
5.  Line baking dishes with foil.  Place tomatoes on the foil, cut side down, and pour the remaining olive oil mixture over them.
6.  Divide the garlic and thyme between the baking dishes, and bake until the tomato skins loosen, about 20 minutes.  (This will depend on your oven.  In mine, this process takes at least 30 minutes.)
7.  Remove and discard the tomato skins.
8.  Pour the juices into a bowl and reserve.
9.  Return tomatoes to oven and reduce heat to 275 degrees.
10.  Continue roasting, periodically pouring out and reserving the juices, until tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry (about 3-4 hours more).
------------------------------------------

In addition to making this dish for supper club, I made it (cooking about 2.5 hours total instead of 4.5) as a spaghetti sauce.  Cooking less time meant that the garlic was a bit more firm, but there was still a good roasted flavor from both the tomatoes and garlic. 

Add a little salt and you have yourself a meal!

Recipe by Tom Colicchio
Notes in italics are my own

(You'll want some mo') Samosas

These samosas were a big hit during our Sri Lankan supper.  They would be great as an appetizer or as the main dish served alongside a salad.  And a refreshing beverage, obviously.

Ingredients

*  8 inch flour tortillas
*  1 lb ground turkey or beef
*  2 large boiled potatoes
*  1/2 cup chopped onions
*  1/4 cup frozen peas
*  1 tsp cumin seeds
*  1 tsp coriander seeds
*  1 tsp chopped garlic
*  2 tsp chopped ginger
*  2 green chilis
*  1/2 tsp turmeric powder
*  2 tsp garam masala
*  2 tsp red chili powder
*  2 tsp lemon juice
*  2 TSP vinegar
*  2 egg whites
*  salt to taste
*  cooking oil for deep frying

Directions

1.  Heat a pan with 1 TSP oil and add the chopped onions.  When onions are light brown, add chopped ginger, green chilis and garlic.  Then add coriander, cumin seeds, turmeric powder and stir well.

2.  Add ground turkey or beef, garam masala, red chili powder, vinegar, and salt to taste.  Stir well and cook until well done.

3.  Add the green peas and stir for a while.  Meanwhile, peel and mash the potatoes and add to the filling.  Add the lemon juice, mix well and remove from heat.

4.  Cut each tortilla (circle) into two pieces and lightly dampen the edges of each semi-circle with lightly dampen the edges of each semi-circle with lightly beaten egg white.  Shape each semi-circle into a cone by pressing the cut edges together.  Place 1 1/2 TSP of filling into the cone and seal the edges well.  Repeat this with the rest of the tortillas.

5.  Deep fry in medium hot oil about 2 at a time until crisp (generally about 20 seconds on each side) and golden brown.  Remove onto a paper towel.

---These can be made ahead of time, without frying, and kept frozen.  When ready to make them, take them out of the freezer and deep fry them immediately.---

ENJOY!

Recipe source

Sri Lankan Tastiness

Last night's theme for Supper Club was Sri Lanka, thanks to the heritage of one of our elite members.  :)

Aren't familiar with this type of cuisine?  We didn't let that stop us!  Do a little online research, throw together some glorious spices, stop at the liquor store on your way over, and cook it up!

It was a feast.

More recipes to come, but let's start with the main "curry-ish" dish, courtesy of our hostess with the mostest:

Ingredients:

*  3 Tsp olive oil

*  1 small onion, chopped

*  2 cloves garlic, minced

*  5 Tsp curry powder

*  1 tsp ground cinnamon

*  1 tsp paprika

*  1 bay leaf

*  1/2 tsp grated fresh ginger

*  1/2 tsp white sugar

*  2 skinless, boneless chicken breast halves, cut into bite-size pieces

*  1 Tsp tomato paste

*  1 cup plain yogurt

*  3/4 cup coconut milk

*  1/2 tsp cayenne pepper (optional - there is a spicy taste without this)

Directions:

1.  Heat olive oil in a skillet over medium heat.  Saute onion until lightly browned.

2.  Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.  Continue stirring for two minutes.

3.  Add chicken pieces, tomato paste, yogurt and coconut milk.  Bring to a boil; reduce heat; and simmer for 20-25 minutes.

4.  Remove bay leaf (and stir in cayenne pepper if you're brave).  Simmer for 5 more minutes.

----Pour copious glasses of wine and enjoy hours of hilarious conversation.  Not optional.----

Enjoy!

Dbar is Dbest

Have you heard of Dbar?

If not, you must put on your fat pants and go there immediately.  The more elastic, the better.  They serve lunch, dinner and the occasional high tea, complete with a vast array of creative desserts.

Get this: they serve different desserts for lunch and dinner!  All the more reason to go there twice, or even three times a day.  Be forewarned:  the restaurant is quite small and doesn't take reservations in advance.  I've been a few times now and each time I have managed to squeak in just ahead of a growing line; but it's worth it because the service is spot-on and no matter how many people are lined up outside, I have not felt rushed by the wait staff.

I was invited to a swank dinner party this weekend and didn't want to show up empty handed, so I stopped by Dbar and picked up an array of French macaroons as well as hand-made easter egg truffles. They were a hit!

If you are looking for an intimate setting to catch up with a friend (or a significant other), or if you want to have a drink and catch a few moments alone, might I suggest Dbar.  You won't be disappointed.