This recipe was loosely adapted from the Chasen’s Recipe, the famous chili that was shipped to Elizabeth Taylor when she was filming in Italy back in 1962. Heirloom cranberry beans and flavorful wild bison make this chili one that could be a contender in the next chili cook-off!
Smoked paprika and chili de arbol powder balance the chili with sweet smoke, earth, and heat notes. And I eschew the ubiquitous shredded cheese and diced onion topping for a silky poached egg. The runny yolk adds richness to the spicy stew.
Bison Chili with Heirloom Cranberry Beans & Poached Egg
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Korean Macaroni and Cheese with Beef, Kimchi, Cheddar
One stellar food pairing is kimchi plus cheddar. So when it came time to create a macaroni and cheese dish for Food Network’s Comfort Food Feast event, I immediately thought of kimchi. Funky tangy kimchi partners with sharp creamy cheddar, ground sirloin, and gochugaru, a Korean red chili powder that is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers. The resulting fusion dish is an irresistible grown-up full-flavored mac and cheese.
Beef & Kimchi Mac ‘n Cheese Recipe
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Pretty Little Cast Iron Skillet Pizzas
Ricotta & Mozzarella
Roasted Butternut Squash, Agave Syrup, Fried Sage, Violas
Arugula, Toasted Hazelnuts, Hazelnut Oil, Borage
I just couldn’t put them away, not just yet. Those mini cast iron skillets in which I served Shrimp & Grits last week were still hanging out on the counter…ready for the next irresistible presentation.
Inspired by my borage plant which is thriving in January and my violas which are still hanging on (condolences to my Chicago peeps), I set out to make some really pretty little pizzas.
Pretty Little Cast Iron Skillet Pizza Recipes
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Shrimp and Grits in Mini Cast Iron Skillets
Whether it’s the charming presentation in mini cast iron skillets, or the fact that the time to prepare this “fisherman’s breakfast” originally from the Carolina Low Country is less than 15 minutes – Shrimp paired with Grits is a wonderful dish, both for the diner and the chef.
Serve it as a savory breakfast like they do in the South, or on the brunch buffet, an appetizer, lunch, dinner, or even a midnight snack. Creamy cheesy grits and large pink shrimp are highlighted by flavors of tangy lemon, piquant hot sauce and chiles, while scallions, garlic and mushrooms balance out the flavors in the not-too-heavy buttery sauce. Delightful – any time of day!
Shrimp and Grits Recipe
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Cold Fusion Cuisine
Buckwheat Noodles, Peanut Butter Sauce
Banana, Serrano, Scallion, Peanut, Cilantro
Cold Fusion: The hypothetical process of creating energy at room temperature by the fusion of hydrogen atoms into helium. If possible, this process could potentially provide unlimited cheap energy for all of humanity. One problem – scientists have never been able to duplicate that 1989 experiment.
Fusion Cuisine: The melding or blending flavors, foods, or techniques from the cuisine of one or more regions, cultures, or ethnicities.
Cold Fusion Cuisine: The harmonizing of foods from different regions into a stellar cold dish. One rarely sees peanuts or peanut butter in Korean cuisine. Here I’m pairing fresh Korean buckwheat noodles with a zippy sauce made with peanut butter and banana.
Cold Food Festival: Hansik Day is a traditional Korean holiday which falls on April 5. The festival is a time to honor one’s ancestors and welcome warmer weather. Like the Chinese, Koreans eat cold food on this day. Try my cold buckwheat noodles, with peanut butter sauce and Szechwan peppercorns for an energetic celebration of flavors!
Buckwheat Noodles, Peanut Butter Sauce Recipe
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Truffled Poached Egg, Asparagus & Truffle Vinaigrette, Black Truffle & Potato Stack
The confluence of Spring, St. Patrick’s Day, a Potato Event, and a Black Winter Truffle resulted in one really spectacular dish.
It was time to eat that black truffle which had been infusing fresh eggs with its heady aromas for several days…beautiful spring-green asparagus at the market was irresistible…Food Network was featuring potatoes…and with St. Paddy’s Day around the corner, I just had to cook something green. So that is how this Triple Truffle dish was born. Simultaneously rustic and elegant, it is suitable for breakfast, lunch or dinner. Truffle lovers will absolutely swoon!
Truffled Poached Egg, Asparagus & Truffle Vinaigrette
Black Truffle & Potato Stack RECIPE
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bulgogi panino ~ kimchi, cheddar, scallion, ssamjang mayo
Now this is a sandwich. A Korean-Italian sandwich, Bulgogi Panino. Bulgogi (literally “fire-meat”) is grilled marinated beef which is piled on a roll with kimchi, cheddar, scallions, and ssamjang mayo – then pressed and grilled on a panini maker.
The thinly sliced beef is marinated in a soy sauce-brown sugar-sesame-garlic marinade then cooked over fire. Napa cabbage kimchi and sharp cheddar cheese is one of my favorite food combinations. It simply rocks – kimchi’s zingy fermented flavors are balanced by the rich cheese. And ssamjang mayo, nothing like the ubiquitous chipotle mayonnaise, is a bit spicy but has an incredible depth of flavor. Ssamjang is a thick, spicy paste made from combining gochujang (red chili paste) with doenjang (fermented soybean paste) with sesame oil, onion, and garlic.
There is obviously no shortage of flavor going on here…
the bulgogi panino recipe
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