(via chainsawsuit by kris straub – the perils of time’s travel)
ingredients
4 slices bacon, finely chopped
1 medium white onion, finely chopped, divided
1 can chopped jalapeño chile peppers
3 cloves minced garlic
1 lb. ground sirloin
2 chipotle pepper in adobo sauce, chopped
1 tsp. chili powder
1 tsp. smoked paprika
1/2 tsp. ground cumin
1/4 tsp. kosher salt
1 can (8 oz.) tomato sauce
1/2 beef broth
hot dogs, grilled
1 cup shredded sharp cheddar cheese
directions
1. In skillet over medium heat, cook bacon and half of onion until bacon is crisp, about 5 minutes.
2. Add jalapeño and garlic to skillet, cook 1 minute. Add ground beef; cook and stir 5 minutes, breaking up chunks with side of spoon. Drain fat. Stir in seasonings, tomato sauce, and beer. Bring to boiling; reduce heat and simmer, stirring occasionally until thickened, about 10 minutes. Set aside; keep warm.
3. Top grilled hot dogs with chili, cheese, and remaining chopped onion. Makes 8 hot dogs.
ingredients
2 teaspoons roasted peanut oil
1 pound chicken breast, cut into 1-inch pieces
1 ounce honey-roasted peanuts (1/4 cup)
1 to 2 dried red chili peppers, crushed
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar
1-1/2 cups fresh cilantro leaves
4 cups lettuce
directions
Heat roasted peanut oil in a 10-inch heavy skillet over medium-high heat. Add chicken. Cook and stir for 2 minutes. Add peanuts and crushed pepper. Cook and stir 3 minutes more or until chicken is just cooked through. Add soy sauce, sesame oil, and vinegar. Cook and stir 2 minutes more. Remove from heat. Stir in cilantro. Spoon over cabbage or rice. Serve immediately. Makes 4 servings.
ingredients
2 teaspoons roasted peanut oil
1 pound chicken breast, cut into 1-inch pieces
1 ounce honey-roasted peanuts (1/4 cup)
1 to 2 dried red chili peppers, crushed
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar
1-1/2 cups fresh cilantro leaves
4 cups lettuce
directions
Heat roasted peanut oil in a 10-inch heavy skillet over medium-high heat. Add chicken. Cook and stir for 2 minutes. Add peanuts and crushed pepper. Cook and stir 3 minutes more or until chicken is just cooked through. Add soy sauce, sesame oil, and vinegar. Cook and stir 2 minutes more. Remove from heat. Stir in cilantro. Spoon over cabbage or rice. Serve immediately. Makes 4 servings.
French Onion Burgers:
1 pound ground beef
1 tablespoon Worcestershire sauce
1 tablespoon Onion Soup Mix
Salt and pepper, to taste
Topping:
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1 teaspoon beef bouillon granules
2 tablespoons dry white wine
Salt and pepper, to taste
3 ounces Swiss cheese, sliced
Sauté the mushrooms in butter until tender. Add the bouillon and wine; cook over high heat briefly to evaporate most of the juices. Season with salt and pepper, to taste.
Meanwhile, mix the ground beef, Worcestershire sauce, onion soup mix, salt and pepper. Shape into patties. Grill the hamburgers and top each with a slice of Swiss cheese. Smother with the mushrooms.
