See winning recipes for the Terlingua Chili cookoff here. You will not be disappointed. http://www.chili.org/recipes.html
Does anybody have a good chili recipe for one? I am sick of cooking basmati rice and chicken almost everyday. I want to do chili for a week or two.
Anthony Frederick's Crawfish Etouffeé The original recipe from the Junior League of New Orleans' The Plantation Cookbook is pretty darn good, but Frederick's version, well, c'est-ci bon. Serves 8 - 10 1 stick margarine 1/4 cup flour 1 cup chopped green onion 1 cup chopped yellow onion 2 garlic cloves, minced 1/2 cup chopped green pepper 1/2 cup chopped celery 3 small fresh bay leaves 2 teaspoons finely chopped fresh thyme 5 teaspoons chopped fresh basil 1 stick butter 8 ounces tomato sauce 1/2 teaspoon white pepper 2 teaspoons salt 1 tablespoon Worcestershire sauce Tabasco sauce, to taste 1 cup dry white wine 1 cup fish stock 2 pounds peeled, cooked crawfish tails 1 tablespoon lemon juice 1 tablespoon grated lemon rind 1/4 cup minced parsley Cognac, to taste (optional) 1/2 cup chopped green-onion tops (optional) Make a dark, walnut-colored roux with margarine and flour (melt margarine in flat-bottomed pan; add flour, and brown over medium heat, stirring constantly). Add green and yellow onion, garlic, green pepper, celery, bay leaves, thyme, basil, and butter. Sauté uncovered over medium flame for 30 minutes. Add tomato sauce, white pepper, salt, Worcestershire, Tabasco, wine, and stock. Bring to a boil, then reduce heat. Simmer uncovered for 1 hour, stirring occasionally. Remove from heat. Add crawfish (if frozen, do not thaw), lemon juice and rind, parsley, and cognac. Heat quickly without boiling, and serve immediately over steamed rice. Garnish with green-onion tops. Note: This is better made the day before or early in the morning. Do not heat after adding final ingredients. Instead, cover and refrigerate. Remove from refrigerator 1 hour before reheating. About the author: You can always tell a real Cajun by the way he feels about food. Houston architect Anthony E. Frederick grew up in Abbeville, Louisiana, and his mother was, in his words, "a great country Cajun-style cook." When he left home to study architecture (at the University of Houston and later at Rice University), he got by on frozen quantities of her gumbos and étouffées that he picked up on trips home. Eventually he learned to do for himself. Between designing houses and such projects as the Richmond gallery and furniture for the Menil Collection, Frederick has become more and more of a chef. Now he and his wife, Patty, cook together and entertain a great deal. Frederick has recently turned his attention to the subtleties of Creole cuisine (the more refined and internationalized cooking of New Orleans), which he has come to prefer to the bayou rudiments of Cajun dishes. He says, "Creole cooking is spiced with more sophistication than Cajun cooking. And the great variety of seasonings and flavors is helpful to people who live away from the coast, because they can boost the taste of frozen seafood." Frederick's recipe for crawfish étouffée is an adaptation from what he calls "the best standard cookbook I've seen for classic Louisiana dishes," The Plantation Cookbook, published by the Junior League of New Orleans. The original recipe is pretty darn good, but Frederick's version, well, c'est-ci bon.
That roux does work good and a lot of cajuns asked me what I used. Also go to the frozen section and get the onions,celery,and okra already cut up.Andulin sausage is great also.It doesn't have to be cold for soups,stews, and chili.
Dude, let's just start doing arbitrary $20 tip jar bets. Eventually you'll lose, and then you can edit your posts. I'll start. $20 bet that Tech beats OU.
Live in northeast Arkansas. Temps are now only reaching the low to mid 50s during the day and dropping into the high 20s and 30s at night. Perfect time for these types of dishes.
Bah.. That aint cold.. We've got a 1/4 of snow on the ground. Back on subject. Does anyone else put beer in their chilli?
It's cold enough for what was asked for in this thread. I just can't eat this stuff in 90 degree weather. I put beer in my chili. I use 12 oz per 16oz of meat used.
Because your signature says "Arkansas' Biggest Rocket Fan!!!" You know how I know you love dem Cowboys?
