My first stab at Texas Chili

I had a ton of leftover brisket, some chorizo and ground beef.  What to do on a Sunday afternoon - make Texas Chili, of course!  To be honest, I have never tried to make chili before but figured now was as good a time as any to build up my repetoire of Texas dishes.  Afer all, every Texas girl needs to know how to make a mean bowl of chili!
*note:  this chili was cooked slowly for hours on Sunday, and reheated to eat for Monday night football.  i read it is better this way.*

Smoked Brisket, Chorizo, 80/20 course ground beef (either buy chili meat, grind your own, or ask your butcher to grind the meat coarsely for chili)

Evidently, chili needs lots of spices.  Good thing my spice cabinet looks like that of a hoarder.

 

Dump 1

Dump 2

Dump 3

Dump 4

Self-Imposed Liver and Chayote Nightmare

Like I said in my previous post, I've sort of been slipping with my cooking lately.  We haven't had much time to get to the store, and Alex has been busy with music this week so no time to bring me ridiculous ingredients.  I headed to City Market last night (my only nearby choice since the death of Randall's).  My goal was to buy at least 2 ingredients I had never cooked with before.  Ten minutes later I was home with chicken livers and chayote squash.  I promise to step up my game next week!

Mandatory ingredients:  Boneless Pork Chops, Chayote Squash, Chicken Livers, Sun-Dried Tomatoes, Tomatillos, Habaneros, Sweet Potato, Red Potatoes

Yum?

 

Boneless Pork Chops marinated in Garlic-Citrus Mojo

Crispy Fried Oysters and Spinach salad topped with Pecans, Sun-dried Tomatoes and Balsamic Pecan Vinaigrette

Pan grilled boneless pork chops with Chile Roasted Chayote Squash topped with Habanero Tomatillo Salsa;  On the side: Tortilla Crusted Potato Gratin

This and That...

I'm a bad "chef wannabe".  I haven't done much cooking over the past week or so.  We had that fabulous trip to Dallas for the OU game ;-( and then it was Alex's birthday which brought several dinners out with family.  I found a few random pics on my camera from the past few weeks that I felt were marginally worth posting. 

Ingredients for my "sort of" Nicoise Salad.  I tried to use things I had around the kitchen.  Alex had late band practice and we were in need of a healthy meal after our binge of fried foods at the fair, and gluttonous birthday dinners.

I made it to Quality Seafood Market too late and they had already closed.  I was looking for Ahi tuna for our salad, but had to settle for tilapia from the local grocer.  On the side, sourdough bread with artichoke spread.

Last week Alex smoked pork butts in the Bradley Smoker.  This time he wins the award - as it was the best I have ever tasted, hands down.  He has some sort of secret dry rub he uses that is perfection!

THE most amazing pulled pork.

Just because they are precious :-)

This was SUPPOSED to be Alex's Nightmare

...  but, the grill was out of propane.  sigh...
so i helped out... just a little bit.

Chorizo and Cheddar Stuffed Jalapenos wrapped in Peppered Bacon (meant to be grilled)

Cilantro Scallion Burgers (meant to be grilled, also)

Guacamole Wedge Salad with Agave Tarragon Dressing

Sauteed Green Beans with Cherry Tomatoes

Burger and Jalapeno ended up getting oven broiled.  A new method for me, but turned out surprisingly well topped with Chipotle Mayo.

Shrimp & Cheddar Grits, Anyone?

Miss Precious' favorite time of the day, when I'm in the kitchen to cook :-)

Heirloom Tomato Salad with Maple Vinaigrette

Turnip, Mustard and Collard Greens

Shrimp & Cheddar Grits with Orange Roughy and Roasted Red Pepper Coulis

Leftover Pizza and Smoked Salmon?

Ingredients:  Wild Alaskan Smoked Sockeye Salmon (brought back from an Alaskan cruise by Alex's parents), carrots, rutabaga and leftover pizza

Slicing rutabaga for rutabaga crisp

Beautiful piece of salmon

We hadn't had a REAL nightmare around here in awhile, so agreed to take the challenge last night.  I was not allowed to go to the store, and could only use things already in the kitchen.  Mix leftover pizza, with smoked salmon and you could get a real mess!

Juicing carrots for Carrot Tomato Basil Soup

Salad with Bacon Vinaigrette; cut the leftover pizza into small triangles to use as tasty toast points

Carrot Tomato Basil Soup

Roasted Rutabaga crisps topped with Smoked Sockeye Salmon, lemon and capers

My presentation...

vs. Alex's presentation (his looks prettier!)

The full spread.  I am not ashamed to admit it, yes - we do eat all of our "elegant" meals on the coffee table in the sunroom :-)

Mama Mia! It's a Greek Nightmare

I never cook out of cookbooks.  They are too precise, and it drives me crazy flipping through pages while I am trying to create. Hence, the reason I am an atrocious baker.  Months back one of our dear friends found this wonderful book during a move and was so kind to give it to me.  He just happens to be Greek and grew up with the smells and tastes of traditional Greek cooking in his home.  He often makes fun of us for some of the dishes we call Greek here in America.
After promising to cook a nightmare out of it forever,  I pulled the book of the shelf and took the plunge.  Rule #1 - I had to go word for word by the recipes.  Rule #2 - Alex gave me the ingredient of chicken legs (not my fave).  Menu included traditional Greek salad, Pantzaria Skordalia (Beets with Garlic Sauce) and Kota Kapama (Cinnamon Chicken with Tomato Sauce).

Chicken legs dusted with cinnamon, salt and pepper

Roasted beets and beets tops

Browning the chicken before cooking it in the tomato sauce

  

Pantzaria Skordalia (Beets with Garlic Sauce) and Kota Kapama (Cinnamon Chicken with Tomato Sauce)