Recipes

2011 Vintagers Chile Champion Recipe

Congrats to Dave Nuss, the Chili Champion! Here is his award winning recipe.

Ingredients:
                   2 each 30 ounce cans of crushed tomatoes              Place in stock pot or crtock pot
                   3 each 16 ounce cans of red kidney beans              Add to crushed tomatoes
                   2 pounds browned lean ground beef                        Add to above ingredients
                   2 pkgs McCormick's Original Chili Seasoning        Add to ingredients and stir well until combined
                   1.5 large white onions, diced and sauteed                Add to ingredients and stir well
                   2.5 green peppers, diced and sauteed                       Add to ingredients and stir well

Simmer for one hour to blend spices. Serve wirh crackers, grated sharp cheddar cheese, and sliced jalapeno peppers.

This chili is designed to appeal to a broad spectrum of palates in that the "heat" is controlled by the sliced jalapenos...add as much as you desire or not at all.

2010 Vintagers Chile Champion Recipe

1 tbsp. olive oil
3 lbs. pork shoulder, cut into 1 inch cubes and trimmed of large pieces of fat
3 lbs. hatch green chiles, roasted, peeled, trimmed, chopped (net 2 lbs after peeling and trimming)
1 large sweet onion, chopped
3 medium russet potatoes, peeled and cut into 1/2 inch cubes
1 clove garlic, pressed
4-5 medium tomatillos, chopped
2-3 sprigs fresh cilantro, chopped (about 1 tbsp.) 1/2 tsp. ground cumin powder
Water as necessary
Salt and black pepper to taste

Preheat olive oil in deep 10 qt. pot until hot, then brown pork thoroughly until 1/2 inch cubes are dark brown on at least one side and sticking to bottom of pot. Some people would think it was burning. Dark brown, not black. (all liquid should be boiled away and the meat sizzling in the pan). (I add my salt and pepper to the meat before browning, then usually add more to taste later.) I prefer to brown the meat in two batches, because it’s easier to brown that way. Add chopped onion and garlic and saute with browned meat until onion is carmelized. Add water to cover meat and onion mix by an inch, and bring to a boil, deglazing pot bottom with plastic spatula. Reduce heat to low bubbling simmer, and add chopped green chiles (if you don’t know how to roast and peel Hatch green chiles, then use them from a can, but it won’t be the same. I prefer the Big Jims, because they are a little hotter than the Serranos. There are dozens of other varieties out there, so be bold and try something new) (No, I don’t roast my own. I buy a bushell every fall and have it roasted at one of the numerous roasting kiosks that spring up in Denver at that time of the year. I put them up in 1 qt. sandwich bags in the freezer, until ready to thaw and peel. I scrape out about 3/4 of the web and seeds with the hotter peppers, because they carry the heat. If you like hotter, then leave more in; less heat, scrape all the web and seeds out). Add chopped tomatillos, cilantro and cumin powder. You should now have a rather thin soupy chile with chunks of meat and smaller pieces of chile, onion, and tomatillo. Cook covered for 2-3 hours, until the peppers and tomatillos turn mushy and indistinct, slightly thickening the sauce. Add water as necessay to retain volume. Add potatoes and cook another hour or two. The potatoes will start to melt down and further thicken up the sauce. Once thickened, you may serve the chile at once, or put it in the fridge or cold garage overnight, then reheat and serve the next day. I think it’s better after a day’s melding.

PS - I used to add cornstarch to make up the thickness, but found it wasn’t necessary if you just use enough peppers to thicken it naturally. You can vary the potatoes as well. Use one or two less if you prefer purer green chile sauce for smothering burritos, etc., or use one or two more to make a stand alone stew. If you let it cook for 5 or 6 hours, the meat gets fall - apart - tender. If its still chewy, cook it longer, or let it sit and cook it some more the next day.

2009 Vintagers Chile Champion Recipe

Tommy’s Bodacious Award Winning Smoked Brisket Chili

1 Whole Smoked BBQ Brisket w/ Tommy’s Dry Rub
4 tablespoons Vegetable Oil
1/3 cup diced onion
1/2 cup diced red pepper
2 tsp minced garlic
1 tsp Sea Salt
1/3 tsp crushed red pepper
6 whole diced jalapeno’s
1 quart Tommy’s Bodacious Sweet Heat
4 tablespoons of Chili Powder
3 tsp ground cumin
1/3 tsp oregano (fresh is best)
6 bay leaves
1 quart beef stock or bouillon
1 quart tomato sauce

4 tablespoons of Chili Powder
3 tsp ground cumin
1/3 tsp crushed red pepper flake
Ground black pepper to taste
Salt to taste
Fresh Garlic to taste
Water

Start by smoking the brisket for 8 – 10 hours, remove from smoker and dice into 1/4 - 1/3 inch cubes (remove most of the fat post cooking) Heat the vegetable oil in a stock pot and add in the onion, sauté to translucent. Add in the next 13 ingredients along with the cubed brisket, add enough water to cover completely. Bring to a hot steaming, almost to a boil uncovered. Add water as needed to keep meat covered. Now add the remaining 6 ingredients (more water if needed) cover and low simmer for an additional 2 hours. Serve with diced onion, cheddar cheese and sour cream and jalepeno corn bread with lots of butter!!! UUUMMM Yummy!!!

"PHEASANTS
COOKED LIKE MOM
DOES!"

Pheasants are probably the tastiest wild bird you can eat. There are innumerable ways to fix them, but none quite so mouth watering as the way Mom does it! The following instructions will guide you through the process and produce a morsel you can be proud of!

Hint ... there is nothing "low cal" about this recipe!

Instructions:
Shoot one bird ... or have a really good friend who hunts and is generous. Be sure to say "thank you." This way you may get more in the future!

Cut the pheasant up into smaller pieces: legs, split the breast in half, wings, and back (not much meat here). Roll the individual pieces in flour. Brown the pieces in butter in a skillet on the stove.

After browning, place the pieces in a covered roasting pan. Pour cream (half and half for the calorie conscious) over the pheasant. Then shake a package of onion soup mix (this package will automatically contain salt and pepper) over the pieces. If you choose not to use the onion soup mix then salt and pepper to taste. Bake the whole thing slowly at 325° - 350°. You may have to add more cream over the top as things heat up. Test with fork and stop when pheasant is tender.

Remove pheasant pieces for serving. The drippings make wonderful gravy!

One pheasant provides generous helpings for two people.

Enjoy!

P.S. This family recipe was supplied by "Mom" Koranski. Enjoy! Bon Appetite!

FIRE - STARTER CHILI

Chili recipe from Drew
This recipe is from a book. I have only cooked it once but Roxie has cooked it a lot and gave me some tips. I will annotate in Red.
2 pounds of meat (it matters not what meat - I use venison)
Vegetable cooking spray I use Canola Oil
1 cup chopped onions
¹/₂ cup chopped green peppers
¹/₂ cup chopped sweet red peppers
1 jalapeno, seeded and chopped Careful here - Try it with ¹/^₂ jalapeno
2 cloves garlic, minced
1 - 13 ³/₄ ounce can ready-to-serve, fat free, no salt beef broth
1 - 10 ounce can tomatoes with green chilies (Rotell)
8 oz. can tomato sauce
¹/₄ cup light beer I do not use this.
2 tablespoons chili powder I go a little light on this as well.
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 tablespoon hot sauce
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
¹/₂ teaspoon Hungarian paprika
¹/₄ teaspoon white pepper
¹/₈ teaspoon ground coriander

After you get that all together this is how you cook it.
cut up the meat of choice into ¹/₂ inch chunks.
coat dutch oven with oil and heat to medium heat. Add meat and the first four ingredients and cook until meat is brown. Stir until meat is brown. Throw in all the rest of the stuff and bring to a boil. Cover

DELICIOUS SAGE GROUSE

PREPARATION:

fillet the breasts off the bone

wash and soak in salt water

cut breasts with meat scissors into thin strips (3 to 4 inches long by 1/2 to 3/4 inches wide

dry strips with paper towel

dip strips in slightly beaten egg (one egg per bird)

roll in fine bread crumbs (seasoned)

preheat fry pan to very hot, add olive oil and place the strips in the pan

sear until brown (approximately 2 minutes a side) and take off

pieces are now ready to serve

DUCK ALA DON & ERIC

INGREDIENTS:

olive oil

oranges

seasoning mix

salt & pepper

red wine

Worcestershire sauce

onions

bacon bits

brown sugar

flour

current jelly

plum sauce

Italian dressing

4 duck breasts

garlic mash potatoes

PREPARATION:

thinly slice duck breasts and marinate in Italian dressing 6 hours or overnight

prepare garlic mash potatoes per package directions

combine flour and seasoning, coat duck breast slices with the seasoned flour

sauté onions and bacon bits in olive oil; add red wine, Worcestershire sauce and

brown sugar in a skillet, add squeezed orange juice and orange rind

place duck breasts in skillet and simmer for 30 minutes

serve with current jelly or plum sauce

suggest a light red wine as an accompaniment

DUCK BREASTS WITH BLACKBERRY-WINE SAUCE

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4

INGREDIENTS:

1 cup blackberries

1 cup red wine

2 packets sugar substitute

2 tablespoons maple syrup

1 teaspoon dried thyme, divided

4 duck breasts (about 8 ounces each)

2 tablespoons olive oil

1/2 teaspoon salt

1/2teaspoon coarsely ground black pepper

1/2 teaspoon dried thyme

2 tablespoons chopped fresh parsley

PREPARATION:

in small sauce pan, combine blackberries, wine, sugar substitute, maple syrup and half the thyme. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes, until reduced by one-third. Strain through a fine sieve into a clean small saucepan, pressing on the berries with the back of a spoon to extract all the juices. Set sauce aside.

while sauce is simmering, prepare grill or preheat broiler. Rub duck breasts with olive oil and season with salt, pepper and remaining thyme. Grill or broil duck 5 to 6 minutes on each side for medium-rare. Transfer to warm platter. Cut breasts crosswise into thin slices; pour sauce over duck. Sprinkle with chopped parsley.

GOOSE CHILLI

INGREDIENTS:

2 cans of beans (one pinto, one kidney)
2 14 oz. cans of diced tomatoes (some have garlic so you can skip that ingredient)
2 pounds of goose breasts sliced into bite size pieces (you may substitute cubed pieces of beef)
1/2 of a green pepper (chopped)
1/2 of a red pepper (chopped)
1 onion (chopped)
2 cloves of garlic (chopped)
2-3 tablespoons of chili powder
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon salt

PREPARATION:

brown meat seasoned with salt, pepper, and chili powder
and drain
place all the ingredients in a crock pot, stir well, cook on
low for 10-12 hours or on high for 5-6 hours (you can also
simmer on the stove for 2-3 hours)

GRILLED GOOSE BREASTS

fillet out the breasts

cut out the silverskin

remove shot and damaged sections

give each breast a few whacks with a mallet to flatten

marinate in Italian salad dressing or equal parts A-1 sauce, Worcestershire sauce and oil

grill over hot coals until it is rare but warm in the middle, which will take just a few minutes on each side

slice thin like London broil

PHEASANT PESTO

INGREDIENTS:

4 - 6 pheasant breasts

1 can cream of celery soup

half & half

1 stock of celery (cut in fine pieces)

white onion

1 teaspoon garlic mix

4 ounces lemon artichoke pesto (King Soopers)

marinated artichoke, mushroom, olive salad (deli at King Soopers)

olive oil/ butter

seasoned flour

DIRECTIONS:

sauté celery, garlic and onions in olive oil or butter

dredge pheasant breast in seasoned flour

add pheasant and sauté until lightly brown on both sides (add oil or butter as needed)

add soup and half & half to reach desired consistency

add deli salad and pesto mix

simmer for 20 minutes and severe with green vegetable or salad

PHEASANT POT PIE

INGREDIENTS:

2 stalks celery
6 peppercorns
1 - 2 bay leaves
2 - 3 cubes chicken bullion
1/2 cup butter (1 stick)
1/2 cup Wondra flour (may need to add more to thicken)
1 cup half & half
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound pearl onions (half bag)
1/4 pound sliced mushrooms
1 box (10 oz.) frozen peas
1 sliced carrot
Pepperidge Farm pastry sheet (allow to thaw for 30 minutes)

PREPARATION:

cover the pheasant with at least 2 cups of water in large sauce pan
add bay leaves, chopped celery, pepper corn crushed, 2 - 3 chicken bullion cubes, and a sliced carrot
cover and cook over low heat approximately one hour
take meat from broth, cut into bite size pieces
strain broth saving at least 2 cups, save carrots and celery
in a medium sauce pan melt the butter, add the flour until blended, to this add 2 cups of the broth stirring constantly, add - teaspoon of salt and pepper, add half & half and cook until a thick cream sauce is formed (pancake batter consistency)
add chopped pheasant pieces, add other ingredients (pearl onions, mushrooms, peas, celery, carrots) and stir
pour into a 2 quart casserole dish
arrange pastry sheets over the top, cut vents for steam
cook 30 - 45 minutes at 400°, remove when crust is golden brown

ROASTED GOOSE

pluck the goose
roast in the oven at 350° for about eight minutes a pound
check with an instant read thermometer
when the breast shows 135° - 140° the meat is perfect
maximum temperature of 158° for avian flu protection

SPICY DUCK BREASTS IN ORANGE SAUCE

INGREDIENTS

1 cup fresh orange juice

2 Tb. Honey

1 Tb. Brandy

2 whole cloves

sprig of fresh rosemary

4 boneless duck breasts

5 spice powder

salt and pepper

1 Tb. canola oil

PREPARATION

in a small sauce pan, mix together orange juice, honey, brandy and cloves

boil for 2 minutes, reduce to low and simmer for 10 minutes

remove from heat and cover to keep warm, add rosemary

lightly score skin on 4 boneless duck breasts

rub breasts with 5 spice powder and salt and pepper

heat canola oil in a skillet, add duck breasts, cook on medium heat for 5 minutes, turn duck over and cook for an additional 7-12 minutes until done

add the sauce to the pan for several minutes to coat duck

slice duck thinly and serve with rice or couscous

WOODBRIDGE ISLAND DUCK

INGREDIENTS:

8 slices of bacon
2 large onions
4 pairs of duck breasts (mallard)
flour, salt, pepper and other seasonings
1/2 cup red wine1/2 cup orange marmalade

DIRECTIONS:

cook the bacon until crisp, remove from pain and reserve fat & bacon
in a large fry pan sauté sliced onions in the bacon fat until soft and transparent, remove and set aside
dredge the duck breasts in seasoned flour and sauté them in the bacon fat until lightly browned on both sides
return onions and crumbled bacon covering the duck, pour in wine and marmalade mixture, stir, cover and simmer on medium heat for 15-20 minutes, be cautious not to overcook, the duck breasts should be pink in the middle
serve the duck breasts with rice pouring the sauce over the top, include a green vegetable or salad, consume remainder of the red wine with the meal, will serve 6-8 people
NOTE: it is best to use bacon with more fat as sufficient grease is needed to cook onions and brown the duck breasts.

Sprinkle's Pheasant Phenomenon

Filet pheasant breasts and pound thin. Remove as much shot as possible unless you don't mind gaining weight unnecessarily. Coat the pheasant with flavored bread crumbs and dashes of salt and black pepper. Brown them lightly in olive oil on medium heat, taking care not to overcook. Set aside. Deglaze the pan with dry white wine and add 4 ounces of butter to the pan. Add 1/4 cup Soy Sauce and the juice of 1-2 lemons. Simmer for a few minutes. Pour over pheasant and sprinkle with a handful of freshly chopped parsley. Bon Appetit!