South Hollow Cooking

Recipes from South Hollow Road

The Magic of Three Chilies December 27, 2007

Filed under: Chile/Soup/Stew,vegetarian — southhollow @ 5:08 pm

Yes, three chilies in one evening! It is a fun way to feed a lot of people and who doesn’t love chili? We set up a toppings bar with sour cream, shredded cheese, chopped onion and hot sauce and people just served themselves.



TRADITIONAL MEAT CHILI

This recipe is adapted from our friends Bruce and Diane’s recipe for Pedernales River Chili

 

Ingredients:

 

  • 3 cups chopped onioin
  • 2 cloves garlic, finely minced
  • 1/2 chopped bacon
  • 4 lbs stew beef, in 1-inch cubes
  • 1 tsp oregano
  • 2 tsp ground cumin
  • 1 tsp cheyenne pepper
  • 1/3 cup ancho chili powder
  • 2 35oz cans of diced tomatoes
  • 2 cups hot beef stock or boiling water
  • 1/3 cup masa harina
  • salt to taste

 

Recipe:

  1. Saute onions until tender & translucent (10 min), add garlic ad cook until fragrant, one minute more
  2. Add meat. Saute, stirring often, until lightly cooked – no red showing
  3. Sprinkle in oregano, crushed cumin and chili powder and cheyenne pepper
  4. Add tomatoes, salt, and hot beef stock or water. Stir in masa harina.
  5. Bring to boil, cover, and let simmer, stirring frequently, about 3 hours.
Serves 10


THE BEST SPICY VEGETARIAN CHILI

Spicy Vegetarian Chili

 


Ingredients:

 

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 carrots, sliced into thin coins
  • 1 green bell pepper, coarsely chopped
  • 2 each small zucchini and small yellow squash, cut into 1/2-inch
  • dice
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (15 1/2 ounces each) dark red kidney beans, drained and
  • rinsed
  • 1 can (15 1/4 ounces) corn, with liquid
  • 6 ounces tomato paste
  • 1 can (4 ounces) chopped green chiles
  • 6 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 tablespoons sugar
  • 1 to 2 teaspoons salt, to taste
  • 1/2 teaspoon pepper
  • Sour cream (for garnish), optional
  • Grated Cheddar cheese (for garnish), optional

Recipe:

 

  1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
  2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

Serves 6



TURKEY AND BEAN CHILI
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground turkey
  • 2 (4 ounce) cans canned green chile peppers, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground oregano
  • 1 teaspoon ground cinamon
  • ground cayenne pepper to taste
  • ground black pepper to taste
  • 3 (15 ounce) cans cannellini beans
  • 5 cups chicken broth
  • 2 cups shredded monterey jack cheese
  • 1(15 ounce) can of corn
  • chopped jalapenos
  • 1 bag of your favorite tortilla chip
  1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper and black pepper to taste and saute for 5  more minutes.
  2. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes
  3. Put a handful of tortilla chips in the bottom of bowl and pour a serving over the tortilla chips. Garnish with cheese and sour cream.
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Chocolate (Pound) Bundt Cake

Filed under: dessert,xmas — southhollow @ 2:42 pm

.

 

 

Ingredients:

Cake: 

  • 2 1/2 cups all-purpose flour 
  • 3/4 cup Dutch processed cocoa powder 
  • 1/2 teaspoon salt 
  • 8 large eggs, at room temperature 
  • 2 egg large yolks, at room temperature 
  • 1 tablespoon pure vanilla extract 
  • 12 ounces unsalted butter (3 sticks), room temperature 
  • 2 1/2 cups sugar 
  • 6 ounces bittersweet chocolate, roughly chopped
    Chocolate Glaze: 

  • 6 ounces bittersweet or semisweet chocolate, finely chopped 

  • 8 tablespoons unsalted butter (1 stick) 

  • 1 tablespoon honey
      Equipment: 10 cup bundt pan


    Recipe:
  1. Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
  2. Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, and vanilla together into a bowl and set aside. 

  3. In a heavy duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
  4. Adjust the mixer’s speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
  5. Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chopped chocolate by hand. Take care not to over mix the batter. 
  6. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. 


  7. Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. 
  8. Glaze just before serving. 
    For the glaze: 
  1. Put all the ingredients in a microwave safe bowl or glass measuring cup. 
  2. Melt at 50 percent power in the microwave until soft, about 1 minute, 30 seconds at a time. 
  3. Stir, and continue heat until completely melted, about 1 minute more. 
  4. Remove from the microwave and whisk until fully combined, smooth and glossy. 
  5. While warm, pour glaze over cooled cake. Let the glaze drip down the sides of the cake, do not spread. 
 

Desert!

Filed under: dessert,xmas — southhollow @ 2:40 pm
 

 

 

 

The Table

Filed under: xmas — southhollow @ 2:38 pm
 



 

 

 

Pernil

Filed under: Main Courses,Pork,xmas — southhollow @ 2:37 pm

This is a pork shoulder roast that we buy marinated from an incredible market called Los Paisanos (162 Smith Street, Brooklyn NY 11201 -718.855.2641). Margie told us how to find the place, and the distinguishing characteristic she told us to look for was a window full of marinating Pernils, which sounded hard to believe, but it was true! (we will update with photos). After we bought it, we called back the next day to get cooking instructions, they are as follows:
  • 1″ water in roasting pan
  • put Pernil in skin up
  • set oven to 375 degrees
  • cook 3.5-4 hr, baste every 30 minutes

 

 

Appetizers!

Filed under: Appetizers,vegetarian,xmas — southhollow @ 2:36 pm

Salmon Chip on the left and Stewed Tomatoes with Ricotta on the right
STEWED TOMATOES WITH RICOTTA


Ingredients:

2 Pints grape tomatoes, left whole

10 Cloves Garlic, thinly sliced

2 tbs fresh rosemary, coarsely chopped

1/3 cup plus 2 tbs olive oil

1/2 tsp hot pepper flakes

1 tsp Kosher salt (or to taste)

1 pint fresh ricotta cheese

2 fresh baguettes sliced into 1/2 inch rounds


Recipe:

This is everyone’s favorite appetizer and it couldn’t be easier to prepare.

1. Heat 2 tbs olive oil in a large skillet over medium heat. Add garlic, rosemary and hot pepper flakes to the oil and cook 1-2 minutes until fragrant, not brown.

2. Add the tomatoes to the pan and cook stirring regularly until tomatoes have cooked down to a sauce, about 20 minutes. The tomatoes that are still whole can be mashed with a wooden spoon (careful, tomatoes splatter).

3. Add salt and 1/3 cup olive oil. Cook for 5 minutes more. Transfer to a bowl and let the tomato mixture thoroughly cool.

4. Spoon the ricotta into the center of a shallow serving bowl so it is heaped in the middle leaving a well all around. Spoon the cooled tomato mixture around the ricotta and serve with fresh baguettes.

This dish can be made a day in advance.


SALMON CHIP WITH GARLIC HORSERADISH CREAM

This recipe is adapted from a recipe Emily and Sarah found in a magazine while waiting on the checkout line at Lowe’s Home Improvement. It is simple to prepare and a crowd pleaser.


Ingredients:

1 pint sour cream (full fat preferred)

1 tbs jarred horseradish

1 head roasted garlic (instructions follow)

Salt and fresh ground pepper to taste

1 bag plain kettle cooked potato chips

1/2 smoked salmon cut into 1/2 inch by 1 inch strips

Olive oil

Tin foil


Recipe:

1. Preheat the oven to 350. Cut of the very top of a head of garlic to reveal the tips of most of the garlic gloves. rub the outside of the head with olive oil and wrap the head in tin foil. Roast in the over for 45 minutes to an hour. Let garlic cool to room temperature. Remove the meat of the cloves wit a small spoon and set aside.

2. In a small mixing bowl combing the sour cream, horseradish, garlic, salt and pepper.

3. Place a dollop of the cream mixture on each chip followed by a strip of salmon and top with fresh ground pepper. Continue until you have created a plater of salmon chips.

 

Fritz and Gergen Family Stolen

Filed under: dessert,xmas — southhollow @ 2:09 pm
Tags: , , , , ,

This is a family tradition that I have eaten every Christmas season for as long as I can remember. It’s a delicious desert, or snack with coffee. It also is an excellent breakfast, sliced, toasted and spread with melting butter. Though our friend Martina from Berlin told us that toasting it was not German at all. She loved it by the way, she couldn’t quit eating it after our Holiday feast.

Fritz/Gergen German Stollen

Nana (Barbara Fritz) & Grandma (Rita) Gergen
1 ½ cup milk¼ # butter¼ c luke warm water1 pkg. Yeast½ c sugar4 ½ c flour2 eggs¼ t salt1 c raisins¾ c currants (we used dried cranberries)¾ c mixed candied fruit (we omitted these)½ c chopped nuts (we used pecans)

  1. Scald milk (heat until it forms a scum but don’t boil) cool with butter. Dissolve yeast in warm water – add to luke warm butter and milk mixture, add sugar and 2 ¼ c flour.Beat until bubbles rise to surface. Add eggs, salt, and fruit & nut mixture.
  2. Add remainder of flour and form into a ball – cover bowl with towel and place inn a warm place, let rise in mixing bowl until double in bulkForm into 2 or 3 loaves. Put each loaf on a baking tray with parchment paper. Cover with towel & let rise again, about another 1 – 1.5 hours. Brush with egg white and bake at 300 degrees for 40-45 minutes or until golden brown.
  3. Remove from oven and cool on baking rack.
   Icing:
  1. Combine luke warm water and confectioners sugar until just liquid enough to pour over loaf.