Monday, September 12, 2011

Lets Catch Up

This week end just flew past. On Friday  we went to Cabela's  in Scarborough Maine, to pick up a sleeping bag and pack my son purchased on line.
We ran in picked up the package and ran out, we know better to look around, we always find something we want at Cabela's.

After Cabelas "the plan" was to go to Buffalo Wild Wings, we drove around lost with two GPS's, then we headed for home. This was a bummer, I had wanted to check this place out for months.
Hunger set in so we stopped at Longhorns, in desperation. The food at Longhorns was overpriced, mediocre and the service was horrible.
I figure if this trend keeps up Bob will never go out to eat with me.
Saturday we headed to New Hampshire, to do an errand for Bob's work
While in New Hampshire we happend upon a Dover Saddlery, so we stopped in.
Looking around Dover Saddlery was a joy, the building is beutifal. All I purchased was a 5$ set of riding gloves, green and horse treat but it was fun. The folks at Dover Saddle were very nice, the even welcomed Lager in.
Once his errand was done we traveled the back roads home and got to look at some nice old streets, farms and a covered bridge, we did not have time to stop.
After loosing half a day to travel on Saturday I spent all day doing house and farm chores, lots of laundry some cooking...
Bob also did chores and lots of office work, but he did make a point to stop in the afternoon to work the Big Boys as a Team.
Bob hooked the drag harrow to the fore cart and the boys made four passes up and down the road.
After road work the boys went out to pasture to cool of and graze.
When writing the  Menu I had planned Thanksgiving sandwiches ,I changed this to Turkey burgers with cranberry sauce on top and a side of stuffing. Usually I make the sandwiches with Turkey cutlets, however ground turkey was buy on get one free.

Dragon's Breath Chili

Recipe courtesy Guy Fieri, May 2008
Show: Guy's Big Bite

The Chili I made yesterday we enjoyed tonight, it stewed all day in the crock pot.

2 tablespoons butter

3 tablespoons bacon grease, or canola oil

2 red bell peppers, diced (about 2 cups)

2 jalapenos, minced (about 2 tablespoons)

3 Anaheim chiles, roasted, peeled, chopped

3 poblano chiles, roasted, peeled, chopped

2 yellow onions, diced (about 2 cups)

1 head garlic, minced (about 1/4 cup)

1 pound boneless chuck, trimmed and cut into 1/4-inch cubes

2 pounds ground beef, coarse grind

1 pound bulk Italian sausage

2 teaspoons granulated onion

2 teaspoons granulated garlic

3 tablespoons chili powder

2 teaspoons hot paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons cayenne pepper

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 cups tomato sauce

1 cup tomato paste

12 ounces lager beer

1 cup chicken stock

2 (15.5-ounce) cans pinto beans, with juice

2 (15.5-ounce) cans kidney beans, with juice

1 bunch green onions, thinly sliced

1 cup shredded Cheddar


In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.
I added corn from two ear...

I served in Bread Bowls
All the fresh peppers used in our Chili were from this years garden.

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