Wednesday, June 25, 2014

Smoked Wild Turkey Chili

This recipe was developed for the 1st Annual Miner Family Winery Chili Cook-Off. The recipe was a collaborative effort involving input from family: Patrick J. Moran, Claire Dailey, and Michael Dailey

INGREDIENTS

1/2 canned chipotle chile in adobe sauce
(NOTE: if using dried chipotle chili, stem, seed and reconstitute in 1/2 cup of boiling water) (2nd NOTE: if you want more heat  then add 1 or even 2 chipotle chilis)
1 # fresh tomatillos, husked and rinsed well or (1) 18-ounce can whole tomatillos, drained. (NOTE: use fresh if you can get them)
2 tablespoons vegetable oil
1 large sweet onion, chopped (a.k.a "chippy chop the onions")
1/2 cup finely "chippy chopped" celery
2 tablespoons minced garlic
1 tablespoon ground cumin (roast whole seeds for a few minutes in a saucepan then grind)
1 pound ground turkey (not lean)
2 cups chicken or turkey stock
2 cups Miner Wild Yeast Napa Valley Chardonnay
1 Turkish bay leaf or 1/2 California bay leaf
2 teaspoons fresh oregano (or 1 teaspoon dried)
1 teaspoon salt, or to taste
1 can mild green chiles, chopped
1 tablespoon cornmeal
1 can garbanzo beans, rinsed and drained
2 cups fresh or frozen corn
1/2 c chopped fresh cilantro
smoked Gouda cheese, shreaded

GARNISH:  fresh chopped cilantro and shreaded smoked Gouda cheese


ACCOMPANIMENT:
  • Miner Wild Yeast Napa Valley Chardonnay
  • Sour Cream, diced avocado
DIRECTIONS
If using a canned chipotle chile, puree with 1/2 cup water in a blender. If using a dried chipotle chile, soak in 1/2 cup boiling water in a small bowl for 20 minutes, then puree with water in blender and transfer to a bowl.

If using fresh tomatillos, blanch them in a large saucepan of boiling water for 5 minutes; drain. Puree fresh or canned tomatillos in blender.

Roast the whole cumin seeds and then grind.

Heat the vegetable oil and in a 8 to 10 quart heavy pot over moderate heat. Add the chopped onions, celery, and 1 tablespoon minced garlic and cook, stirring until the onions are softened, about 10 minutes. Add cumin and cook, stirring for 30 seconds. Add turkey and cook, stirring and breaking up the lumps.  You want a fine consistency. Cook until no longer pink, about 8 minutes.

Add chipotle puree, tomatilos puree, stock, Miner wine, bay leaf, oregano,and salt. Simmer uncovered for 1 hour.

Add green chiles, corn and cornmeal. Simmer, stirring occasionally, for 30 minutes.

Stir in garbanzo beans, 1 tablespoon minced garlic and salt to taste. Simmer until the beans are heated through, 3 to 5 minutes. Discard bay leaf and add cilantro.

Garnish chili with cilantro and shreaded smoked Gouda. Optional: serve with sour cream and chopped avocado.

NOTE: the chili, without the cilantro, can be made 3 days ahead. Cool, uncovered, then refrigerate, covered, Reheat, and stir in cilantro before serving.

Rosella's 777 Chicken Chipotle Chili

This recipe was developed for the 1st Annual Miner Family Winery Chili Cook-Off. The recipe was a collaborative effort involving input from family and friends: Patrick J. Moran, Claire Dailey, Michael Dailey,......

INGREDIENTS
1 canned chipotle chile in adobe sauce
   (NOTE: if using dried chipotle chili, stem, seed and reconstitute in 1/2 cup of boiling water)
1 32 oz can of whole tomatoes
3 tablespoons olive oil
1 large sweet onion, chopped (a.k.a "chippy chop the onions")
2 minced cloves of garlic
1 tablespoon ground cumin (whole seeds, roasted, then ground)
2 boneless chicken breasts
2 cups chicken or turkey stock
2 cups Miner Rosella's 777 Santa Lucia Highlands Pinot Noir
1 Turkish bay leaf or 1/2 California bay leaf
2 teaspoons fresh oregano
1 teaspoon sale, or to taste
1 can mild green chiles, chopped
1 tablespoon cornmeal
1 can white beans, rinsed and drained
2 cups fresh or frozen corn
1/2 c chopped fresh cilantro

GARNISH:  fresh chopped cilantro
ACCOMPANIMENT:

  • Miner Stagecoach Vineyard Napa Valley Syrah
  • Sour Cream
DIRECTIONS
If using a canned chipotle chile, puree with 1/2 cup water in a blender. If using a dried chipotle chile, soak in 1/2 cup boiling water in a small bowl for 20 minutes, then puree with water in blender and transfer to a bowl.

Pound the chicken breasts so that they are thin and even. Saute in a skillet with olive oil until cooked through, no pink. Cool and then thinly slice and cube.

Blend the whole tomatoes.

Roast the whole cumin seeds and then grind.

Heat the olive oil and in a 8 to 10 quart heavy pot over moderate heat. Add the chopped onions and minced garlic and cook, stirring until the onions are softened, about 10 minutes. Add cumin and cook, stirring for 30 seconds.

Add chipotle puree, tomatoe puree, stock, Miner wine, bay leaf, oregano,and salt. Simmer uncovered for 1 hour.

Add green chiles and cornmeal. Simmer, stirring occasionally, for 30 minutes.

Stir in white beans and salt to taste. Simmer until the beans are heated through, 3 to 5 minutes. Discard bay leave and add cilantro.

Garnish chili with cilantro and serve with sour cream.

NOTE: the chili, without the cilantro, can be made 3 days ahead. Cool, uncovered, then refrigerate, covered, Rehear, and stir in cilantro before serving.





Monday, June 2, 2014

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