WoodChef Chili
Ingredients:
1 1/2 cups of finely minced sweet onion
8 cloves of minced garlic
2 16 oz containers of chicken stock
4 ozs of diced tomatoes pureed in the food processor to a liquid
3/4 teaspoon of garlic powder
3 tablespoons of cumin
10 1/2 tablespoons of chili powder
1 tablespoon of hot chili powder
2 tablespoons of salt ( optional)
1 can of red beans well drained
3 pounds of good sirloin cut into small cubes ( note: do not simply use ground beef; it changes the flavor entirely)
1 tablespoon of canola oil
1 tablespoon of brown sugar
hot sauce to taste
secret ingredient
Directions:
In a large stock pot simmer the onion and garlic in 16 ozs of chicken broth for about ten minutes. Add the tomato sauce and all of the dry spices except the brown sugar and mix well. In a separate pan, brown off the meat in the oil and drain well. Add the cooked meat to the stock pan and stir well, coating all of the ingredients. Add the remaining broth and lower the heat to a simmer. Cook for 2 1/2 hours stirring occasionally.At the one hour mark add in the red beans and stir. Add in the brown sugar and hot sauce to taste. Serve over Texmati rice cooked in chicken broth. Garnish with fresh sharp cheddar cheese and finely chopped shallots.
Chef's note: If you saw me at a show you will know to place the secret ingredient in last right before you plate up. If you don't know the secret ingredient you need to go to more Craft Shows!
Number Of Servings:6 to 8
Preparation Time:2 hours 40 minutes
Red Wine Braised Pot Roast
Ingredients:
4 pound chuck roast
5 cloves of garlic
5 stalks of fresh thyme leaves
1 medium white onion
half a cup of chopped celery
3 white mushrooms quartered
2 cups of beef broth
2 teaspoons of flour
2 teaspoons of tomato paste
1 cup of red wine
salt and pepper
olive oil
Directions:
Place thyme leaves and garlic on your cutting board. Add salt and cut until very fine and then using the back side of the knife press repeatedly and make a paste.
Cut slits in the meat and place the paste deep inside. Slather the rest of the paste on the outside and coat the meat with a drizzle of olive oil, salt and pepper.
In a Dutch oven heated to medium heat on the stove top sear the meat until brown on all sides (about 10 minutes).
Add enough of the beef stock and wine to cover the meat to about two thirds high.
Add more stock mixture as it cooks off.
Add the veggies and tomato paste on top of the meat and at the sides of the pot.
Stir gently then put it in the oven at 375 F for about four hours stirring gently each hour. Cook until the meat is fork tender.
Remove the meat and half a cup of the cooked liquid.
Add two teaspoons of flour to the hot liquid and whisk until incorporated.
Add the creamy goodness back into the braising fluid.
Wisk it all together and see the delicious gravy.
Plate up in hunks giving each person more than they can eat...
Number of Servings: 6
Total Time: 4 hrs 20 mins
Chef's Special Stir Fry
Ingredients:
1/2 bag of shredded carrots
1 small onion
1 pound of sirloin
2 scallions
2 eggs
soy sauce
texmati rice
vegetable oil
General Tso’s stir fry sauce
chili garlic sauce
2 cups of beef broth
Directions:
In a pot boil texmati rice in beef broth and butter according to directions.
In the wok on high heat, necklace with oil. Stir fry half a bag of shredded carrots and the diced onion in vegetable oil on high heat for 2 mins. Remove and set aside.
Heat the wok back to high, necklace with oil and stir fry the beef for eight mins. Remove and set aside.
Stir fry the scallions for two mins and set aside.
Reheat to high and add the cooked rice. Within the wok place the rice to one side and add a pat of butter. Crack the eggs into the butter. Let the eggs firm up and then cut them into the rice stir fry to mix. Add some scallions and soy sauce to the mix. Plate the rice mixture.
Replace all of the removed ingredients into the wok and reheat. Add three tbsp. of Tso’s sauce, the chili mix to taste, and some remaining scallions. Heat to high and plate alongside the rice and garnish with the scallions.
Number Of Servings: 3
Total Time: 20 mins
Tuscan Pasta
Ingredients:
1/2 rasher of bacon
5 egg yolks
1/2 cup heavy cream
1 cup of good parmesan cheese fine grated
1 small yellow onion fine diced
1/2 red pepper fine diced
hand full of fresh parsley
1/2 box of thick spaghetti
Directions:
In a large pot boil water and cook the pasta to al dente. Dice the bacon to bits and fry it in a separate frying pan. Drain the bacon fat and in what’s left sear the veggies. Add back the bacon and deglaze with white wine.
In a separate bowl yolk the eggs, add the cream and parmesan cheese. Whisk to incorporate, the mix should be really creamy and look like smushy ice cream.
When the pasta is cooked remove and drain don't rinse. Turn off the heat under the bacon mixture and add the pasta, then the egg mix. Flip it and the egg mixture will cook with the heat of the pasta. Plate up and garnish with parsley .
Number Of Servings:2-3
Total time: 25 mins
Not Your Mamma's Enchilada
Ingredients:
Package of tortillas
Package of cream cheese
fist full of Jack cheese
fist full of Cheddar
one poblano pepper
one small vidalia onion
part of a roasted chicken
raw spinach washed and free of sand
petite carrots
small tomato, seeds removed
canned enchilada sauce
Directions:
Make a mousse first: in the food processor place:
one package of cream cheese
half a poblano pepper
equal amounts of carrot
vidalia onion
some red chili pepper flakes
1 tbsp of chili powder
Frap it up (pulse) until creamy but not a puree. The veggies should be diced and crunchy.
In a flat pan heat up the tortilla so it becomes soft and pliable. Dip it into the enchilada sauce and add a bunch of the cream cheese mousse. Add a healthy bunch of spinach jack cheese cheddar and pulled chicken, roll and hold.
In a separate glass pan cover the bottom with the enchilada sauce. Make half a dozen of these and stick ‘em on the sauce. Place remaining sauce over the top and apply a liberal amount of the remaining cheese.
Place in a 350 degree oven until the cheese melts.
Add garnish of fresh tomatoes, guacamole and iceberg lettuce. | 
