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Monday, October 4, 2010
Mouthful Wild about Harry
Posted By Tricia Childress on Mon, Oct 4, 2010 at 5:22 PM
Chef Harry Peemoeller of Johnson & Wales University, Charlotte campus, on a three-man U.S.A. National Bread Team, won the artistic design category at the international Louis Lesaffre Cup Baking Competition in Las Vegas last week. The team has earned a spot in the prestigious 2012 Coupe du Monde de la Boulangerie (World Cup of Baking) competition in Paris, France.
Friday, October 1, 2010
Recipe / Priscilla Tsai / Side Dish Super simple Blue Ribbon-Worthy Chili
Posted By Priscilla Tsai on Fri, Oct 1, 2010 at 1:00 AM
Chilly weather calls for chili.
I like my chili basic – just beans and meat. No bell peppers, cheese, nachos, corn meal, celery, beer or anything else please. Here's an exceptionally easy recipe for some blue ribbon-worthy simple chili.
The meat and onions are browned on the stove top first before being added to the remaining ingredients in a crock pot. Just set that pot on low and let it simmer for 1 to 6 hours. The longer it sits, the better it gets.
The chili turns out thick and chunky. With such a short list of ingredients, you'll be surprised how flavorful (and spicy) it is. No thin, tomato soupy chili here, that's for sure.
Blue Ribbon-Worthy Chili
Ingredients
2 pounds ground beef
1 small onion, chopped
1 teaspoon ground black pepper
1 clove minced garlic
2 1/2 cups tomato sauce
1 (8 ounce) jar Pace Picante Sauce (I used "hot")
1 packet chili or taco seasoning mix
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can dark red kidney beans, drained and rinsed
Directions
In a large saucepan over medium heat, combine the ground beef, onion and half of the seasoning mix. Saute for 10 minutes, or until meat is browned and onion is tender. Drain grease.
Add the meat mixture, along with the ground black pepper, garlic, tomato sauce, picante sauce, the rest of the seasoning mix and kidney beans to crock pot. Mix well, simmer on low for at least an hour. (I let mine simmer for 5 hours)
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Dish on this: Charlotte-based chefs join ACF Culinary Team USA 2016
As fall approaches, local chefs prepare for a culinary battle in Germany.
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Recipe: Roasted Vegetables with Dijon Béarnaise Sauce
Vegetables. Cheese. Béarnaise. These are things you're going to put in your mouth shortly after reading this.
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What's hoppening at Unknown?
I had to check out the brewery's inaugural Improper Glassware Night.
