chili

All posts tagged chili

Grilled Chili-Garlic Swordfish

Published December 21, 2013 by jenmatteson

I’ve had swordfish one time in my life, and from what I remember, I thought it was just okay.  It’s a fairly plain, meaty white fish, which makes it an excellent canvas for flavor.  This was added to my 30 Before 30 list by my husband, though I’m not really sure what prompted it.  As you can probably guess, swordfish isn’t all that easy to come by, but you can likely find it at your specialty grocer, such as Whole Foods, where this recipe actually comes from.

Grilled Chili-Garlic Swordfish

I was excited to try it, because you know I love anything spicy, and Sriracha is the best!  Lucky for me, I decided to make it on a day that was somewhat mild in late November for Minnesota.  We’ve had some bone chilling wind chills the last few weeks, but the few days after Thanksgiving has been a much needed heat wave.  It was about 30 degrees, but no wind.  This made great timing for a recipe I needed to grill!

Grilled Chili-Garlic Swordfish

I loved the flavor of the marinade and thought it would be perfect for such a lacking fish.  Nate loved the it, and demolished his within minutes.  I didn’t care for it as much; I thought it had an overly fishy flavor.  And I love fish – I’ve never met a fish I didn’t like, but this just didn’t taste good to me.  I think part of the problem was that I may have slightly overcooked it, which actually will bring out a fishy flavor in seafood.  Funny right, because you’d think it’d make the fishy flavor go away!  But, I promised to share all my adventures with you, good or bad.  In this case, I guess it was 50/50 since Nate liked it and I didn’t.  I’d love to try this marinade on anything else; I’m sure shrimp, salmon, chicken, even pork would be lovely. So if you don’t want to take the risk, or spend the money on swordfish, try the marinade on something you’ve already got in your fridge or freezer!

Grilled Chili-Garlic Swordfish

Grilled Chili-Garlic Swordfish

Source: Adapted from Whole Foods Market
Servings: 4

Ingredients:

2 1/2 tbsp. tamari
2 tbsp. olive oil
2 tsp. lemon juice
1 1/2 tsp. Sriracha or other chili-garlic paste
4-6 oz swordfish steaks

Directions:

1. Preheat grill to medium-high heat.  In a small bowl, whisk together tamari, olive oil, lemon juice and Sriracha.

2. Season steaks generously with salt and pepper, then brush with the tamari mixture.  Grill swordfish about 4-5 minutes, then flip, and cook for another 3-4 minutes until opaque in the center, brushing occasionally with remaining tamari mixture.

Recipe Swap: Coconut Lime Chicken with Chilies

Published March 29, 2013 by jenmatteson

I have been majorly lacking in participating in recipe swaps.  I couldn’t even tell you the last time I did one.  But, it’s finally time to get back in the game!  This month’s swap is once again, bloggers choice, hosted by Sarah at Taste of Home Cooking  I was assigned Kylee Cooks.  I was happy that she had a lot of chicken recipes as we eat a lot of that, although it seems like it’s been forever since I’ve blogged a chicken recipe, or even a dinner recipe for that matter.  I carefully sifted through each recipe that stood out to me including grilled chicken satay skewers with peanut dipping sauce, chicken diablo, beer and onion braised chicken, and what I thought I’d ultimately settle on, Thai chicken meatballs.  Unfortunately, she didn’t care for the sauce that the original recipe called for, therefore didn’t blog it.  The actual meatball recipe was a pretty basic meatball recipe, so without the sauce, I decided to pass.

Coconut Lime Chicken

I ended up settling on coconut lime chicken with chilies.  I liked everything about the recipe: chicken, coconut, lime, chilies.  The only substitution I made was using a fresh Serrano chili as opposed to canned.  I don’t care for canned chilies all that much because they lose a lot of their heat.  If you don’t like the heat, use canned, or even a fresh jalapeno would be less spicy than the Serrano chilies.

The pictures don’t do it much justice, as it just looks like chicken with cilantro served over rice, but let me tell you, it’s so much more than that.  The coconut is not too sweet, but just sweet enough to compliment the Serrano chili.  I was surprised that it wasn’t spicier, though it did have some nice underlying heat.  I’ve never used coconut milk before, but it sure packs a lot of flavor!  Nate and I both really enjoyed this simple and quick dinner!

Coconut Lime Chicken

Coconut Lime Chicken with Chilies

Source: Adapted from Kylee Cooks
Servings: 4

Ingredients:

olive oil
2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, minced
1/2-1 tsp curry powder
8 oz can light coconut milk
1 Serrano chili, seeded and diced (sub 4 oz can of chilies or 1 jalapeno, seeded and diced for less heat)
zest and juice of 1/2 lime
salt and pepper
2 tbsp green onions, chopped finely
1 tbsp fresh cilantro, chopped
1 cup basmati rice, cooked to package directions

Directions:

1. Heat olive oil (one turn of the pan) in large skillet over medium heat.  Add chicken and garlic and cook until browned on all sides, about 5 minutes.

2. Add curry powder and cook, stirring for 1 minute.  Add coconut milk, chilies, lime juice and zest and reduce heat.  Simmer until chicken is just cooked through, about 5 minutes.  Salt and pepper to taste.

3. Remove from heat and stir in green onions.  Serve over rice and garnish with cilantro.

Take a look at the other participants in the bloggers choice swap:

Coconut Shrimp with Two Dipping Sauces

Published January 27, 2013 by jenmatteson

Work has been insane crazy lately, which means less time for me to be in the kitchen.  Well, it’s not like I stopped cooking or anything, but we’ve just been running through old standbys, nothing new.  But, I’m back!  I have finally had a chance to get my head straight since the beginning of the year and I’m getting a move on my 30 Before 30 list.

Coconut Shrimp

Nate is out-of-town for the weekend, so Kimmy came over to keep me company (her Nate is with my Nate ice fishing).  I invited two of my other best girls to come over too, and made a ladies night of it.  I think this might be the first time we’ve gotten together to just hang, rather than do a tasting of some sort.  Not that the tastings aren’t fun, and don’t end up in debauchery anyway.  Back to the topic…so I thought this would be a good opportunity for me to make coconut shrimp – on my list!

Chili-Lime Dipping Sauce

I had to test a few before the ladies arrived because 1) I had to make sure they were delicious, and 2) it would have been too dark to get an acceptable picture – and if you remember, I want to get a bit better this year at taking pictures (without having to invest a bunch of money or space).

Apricot Rum Dipping Sauce

I went with a simple recipe I saw on Food Network along with the dipping sauce, but I came across another sauce that I also wanted to try.  Both turned out really tasty, and also a good dip for egg rolls, too!  I prefered the chili-lime dipping sauce, but the apricot rum was good, too.  The recipe actually called for orange marmalade, but I thought I’d try it out with apricot since I had that in my fridge already.  It turned out really well.  I didn’t read the directions fully, and originally just added the rum to the preserves without simmering.  Whoa!  It was strong.  After I revisited the recipe, I found my mistake and simmered the sauce for a few minutes. The shrimp was great!  Honestly, I would have liked a bit more coconut, but I liked the subtle sweetness.  The panko was a good choice to make them extra crispy.  The ladies all loved the shrimp and said they wouldn’t have changed a thing.  It was a huge success!!

Coconut Shrimp

Coconut Shrimp with Two Dipping Sauces

Source: Adapted from Food Network
Servings: 4-6

Ingredients:

2 cups shredded sweetened coconut
2 cups bread crumbs (I used a combo of panko and regular)
kosher salt and fresh cracked black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
vegetable oil, for frying

Directions:

1. In a large shallow dish, combine coconut and bread crumbs.  Season with salt and pepper.  Place flour in shallow dish, and beat eggs in another separate shallow dish.  Set up a dredging station, starting with shrimp, flour, eggs, coconut/bread crumbs, and then an empty platter to place shrimp before frying.

2. Working one at a time, dredge shrimp into the flour, shaking off excess.  Then dip into egg mixture, scraping on side to remove any excess.  Finally, dredge in coconut mixture, ensuring the entire shrimp is covered.  Shake off any excess.  Repeat with remaining shrimp.

3. In a large deep pan or Dutch oven, pour a few inches of oil.  Heat to 350 degrees.  Fry shrimp in batches until golden brown and cooked through, about 3-4 minutes.  Remove and place on paper towel.  Serve with desired dipping sauce (Cilantro-Lime Chili and Apricot Rum dipping sauce recipe below).

Chili-Lime Sauce

Source: Adapted from Oishii
Servings: Makes 3/4 cup

Ingredients:

3/4 cup Asian sweet chili sauce
3 tbsp fresh cilantro, chopped
2 1/2 tbsp lime juice

Directions:

1. In a small bowl, combine all ingredients.  Refrigerate until ready to use.

Apricot Rum Dipping Sauce

Source: Adapted from Food Network
Servings: 1/2 cup

Ingredients:

1/2 cup apricot preserves
1-2 tbsp dark rum

Directions:

1. In a small saucepan, combine both ingredients and cook over low heat.  Simmer for 3-5 minutes.  Serve.

Four Bean Turkey Chili

Published October 14, 2012 by jenmatteson

It is the perfect time of year for chili, and I had the perfect opportunity to make it this past weekend.  We had just gotten back from visiting my best friend in Duluth, and our neighbors were coming over to watch the Vikings game (the 3-1 Vikings at the time!).  Everyone has their own recipe for chili, and many are probably like mine; it changes a little each time, but generally the ingredients stay the same.  Growing up (and still), my dad always made a big pot of chili that would last my family for an entire week.  This is where I first learned to make it myself.  I pretty much stick to his recipe, with a few small changes.

I like to make turkey chili, but this would be just as good with ground beef, chicken – whatever YOU like to make your chili with.  Additionally, use whatever types of beans you like.  I use black, dark kidney, white kidney, and chili beans.  For some reason, the liquid in the beans kinda grosses me out, which is why I choose to drain my beans, except for the chili beans, because that liquid is seasoned and delicious and doesn’t look like some weird clear gelatinous goo 😛

The awesome thing about chili is that it is so versatile.  Not just with what ingredients you put in it, but how you eat it.  Of course there’s the traditional way of in a bowl with some choice toppings, but you can also make chili fries, chili dogs/brats, chili burgers, baked potatoes topped with chili, nachos, chili tacos or taco salad, and so on and so forth.  The possibilities are endless, so make a huge pot of chili and don’t be afraid to try it in a new vessel!  If all else fails, chili freezes super well, so you can either put a large amount in gallon sized zip-top freezer bag, or individual servings in quart sized zip-top freezer baggies.

Four Bean Turkey Chili

Source: Pigzilla Original, adapted from Mr. Pigzilla (my dad)
Servings: A LOT, probably 12-15

Ingredients:

olive oil
2 lbs lean ground turkey
4-5 cloves garlic, minced
3 bell peppers, diced (I use one yellow, red, and green)
4 jalapeno peppers, diced (and seeded for less heat)
1 large onion, diced
1 can low-sodium black beans, mostly drained
1 can low-sodium dark kidney beans, mostly drained
1 can low-sodium white kidney beans, mostly drained
1 can low-sodium chili beans
1 28 oz can plum tomatoes
1 12 oz beer (I use whatever I have on hand, this time I home-brewed Oktoberfest)
1 tbsp cumin
2 tbsp chili powder
1/2 tsp cinnamon
salt and pepper to taste
1 bunch cilantro

Directions:

1. In a large skillet, heat olive oil over medium heat and brown meat.  Add garlic for last 2 minutes of browning.  Drain and transfer meat to large stock pot or slow cooker.

2. Using the same pan, add olive oil and saute peppers and onions over medium heat until slightly soft, about 3-5 minutes.  You may have to work in batches depending on how large the skillet is.  Transfer to stock pot or slow cooker with turkey.

3.  Add all beans to stock pot or slow cooker with turkey and vegetables.  Add tomatoes with all juices.  Using a wooden spoon, break up whole tomatoes into smaller pieces.  Add beer, cumin, chili powder and cinnamon.  Salt and pepper to taste.  If using stock pot over stove top, simmer mixture for at least one hour to let flavors develop and alcohol cook out of the beer.  If using a slow cooker, cook on high for at least one hour, or low for 2-4 hours.

4. Stir in cilantro just before serving.  Garnish with desired toppings (raw white or green onions, jalapenos, tomatoes, cheese, hot sauce, cilantro, tortilla chips, cheddar jalapeno beer bread,  Greek yogurt/sour cream, corn bread…).

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