My husband doesn’t like beans. No problem with this chili recipe:
1 pound lean, coarse ground beef
2 tablespoons olive oil
3/4 cup chopped onion
2 cloves garlic, minced
1 small rib celery, chopped
1/2 teaspoon cumin
1 tablespoon paprika
1 teaspoon chili powder (or to taste)
1/2 teaspoon dried oregano or marjoram
1 tsp dried onion flakes
1 14.5 oz. can beef broth
1 14.5 oz. can stewed tomatoes
1 small can (4.5 oz.) green chilis
2 T tomato paste (opt)
salt and pepper to taste
3 Tablespoons chopped, fresh cilantro
1. Cook ground beef loosely in skillet until browned. Pour off excess fat if there is any. While the ground beef is cooking, Heat your chili pot or soup kettle over medium high heat, add olive oil, and saute’ the chopped onion and celery, adding the garlic last.
2. Simmer, then add cumin, paprika, chili powder, onion flakes and dried oregano. Add beef broth, stewed tomatoes and green chilis.
3. Add ground beef and simmer 20 minutes. Simmer another 30-40 minutes.
4. Add the chopped cilantro about 10 minutes before serving to keep the flavor fresh.
Wonderful for fish and seafood, this is good in a stir-fry or basted on grilled shrimp or fish. Use it to make buffalo chicken wings. You can even drizzled it on steamed white rice. There is nothing fancy or complicated here. Anyone can do this and it’s not necessary to stick with these actual brand names, only the general sauce type.
I start by mixing equal amounts (about 2 Tablespoons each) of soy sauce, Korean gochujang sauce and Thai sweet chili sauce. At this point, you should taste and see how you like it. Sometimes I add more sweet chili sauce. That’s it. Easy peasy!
Bill Smith’s Atlantic Beach Pie: For the back story,click here.
This is a newer version of a pie that is commonly served at seafood restaurants on the North Carolina coast. Chef Bill Smith has been serving it at Crook’s Corner and is credited with its revival. He calls it the easiest recipe in the world. I encourage you to go to his website and learn all about it firsthand and follow his recipe. I show the same recipe below, how I made it, along with my comments.
For the crust:
1 1/2 sleeves of saltine crackers
1/3 to 1/2 cup softened unsalted butter
3 tablespoons sugar
For the filling:
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice
Fresh whipped cream and sea salt
Preheat oven to 350 degrees. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 or 9-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until it starts to color. It’s a crumbly crust.
While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cooled to be sliced. If you’re not doing the meringue, serve with fresh whipped cream and a sprinkling of sea salt.
Nadia’s notes: I used a 9-inch pan and that was just right. Crust seems thick, but it works. I baked my pie for 25 minutes and that was just right for my oven. I think it is delicious as it is. My husband likes a tad more lemon flavor, so sometimes I add a half teaspoon of lemon extract. I think this pie tastes just as good, maybe better the second day.
Meringue? Yes. That’s good too. This is a lemon flavored pie, so it lends itself nicely to meringue. This is also a great way to use the leftover egg whites. I do it when I feel like I have the extra time (even though it really doesn’t take long).
This is my meringue recipe:
4 egg whites
1/2 teaspoon cream of tartar
a few drops of lemon extract
1/3 cup sugar
Whip the whites and cream of tartar, adding lemon favor and gradually, the sugar until stiff glossy peaks. Do this while the pie is baking. 5 minutes before the pie’s time is up, raise oven temp to 400 degrees.
When the pie has baked, remove from oven, spread with meringue, sealing the edges to the crust. I used a butter knife to even out the meringue and make little peaks. Return to the hotter oven and bake another 8-10 minutes or until meringue is browned on top.