by Nancy Sweet, director, culinary program and operations
The air finally feels like fall, and for many people, that means the start of football season and the parties that come with it. Of course the staples like wings, nachos and chili are what football parties are made of, but there are so many fun versions of those to try out with your friends. For me, I like to branch out when making party foods, adding fresh chorizo and hatch chili peppers to make nacho sauce or using diced chuck roast, lots of smoky paprika, and a hearty beer to make a more robust chili. So, use this time to change up those old standards and try something new!
Stewed Beef Chili
1 tablespoon ground ancho chili pepper
1 tablespoon ground chipotle chili pepper
2 tablespoons medium chili powder
1 tablespoons smoky Spanish paprika
2 tablespoons ground cumin
1 teaspoons dried oregano
2 tablespoons flour
1 beef chuck roast, about 4 pounds, trimmed and cut into 1-1/2 inch cubes
Salt and pepper, to season
3 tablespoons salad oil plus 1 tablespoon oil
1 large yellow onion, diced (about 2 cups onions)
5 garlic cloves, chopped
3 jalapenos, inner ribs and seeds removed, diced
2 tablespoons tomato paste
1 can dark beer, such as Guinness
3 cups beef broth
About 1 cup water
1 cup canned crushed tomatoes
2 tablespoons brown sugar
1, 15 ounce can kidney, pinto, or black beans (optional)
1, 15 ounce stewed tomatoes, crushed up by hand
Mix together the chili powders, cumin, oregano and flour in a small bowl and stir in 1/2 cup water to form a thick paste; set aside.
Season the beef with the salt and pepper. Add oil to a heavy-bottomed or enamel and heat on medium high. Sear the meat until well browned on all sides, about two minutes per side. Sear meat in only one layer, so you may have to do it in two or three batches (too much meat in the pan will cause it to steam, versus brown). Transfer meat to a plate.
Reduce heat to medium and add onions and one tablespoon oil. Stir and cook until softened, about five minutes. Add garlic and jalapeno and cook another two minutes. Add the meat back to the pan, add tomato paste and spices, and let cook about two minutes. Add beer and let cook down about one minute, while scraping the bottom of the pan to help deglaze.
Add the beef broth and stir to make sure everything is combined. Stir in crushed tomatoes, brown sugar, beans and stewed tomatoes. Reduce the heat to low, and cover. Simmer, stirring occasionally until chili is thick and meat is tender, about 2 1/2 – 3 hours. Taste as it is simmering to adjust for seasoning and add water if becomes too thick.
Served with shredded cheddar or Monterey jack cheese, sour green, and green onions if desired.
From Sean Keeley, LLCC Chef Instructor:
Makes about two cups
This is a good spin on guacamole. It’s great with tortilla chips, but I love using fresh sliced jicama, cucumber, and radish for dipping.
5-6 ripe avocados, removed from shell and pit
1 small red onion, diced fine
2 jalapenos, diced fine
½ cup minced cilantro
juice of 2 limes
1 TBS olive oil
1 ½ tsp ground cumin
1 tsp dry oregano
1 ½ tsp kosher salt
6-7 ounces goat cheese, crumbled
½ cup toasted pine nuts
Place all ingredients in a large mixing bowl and mash together with a wooden spoon, meat tenderizer or spatula until your desired consistency is reached. Some like a chunky guacamole and other prefer a smoother texture.
From Jolene Adams, LLCC Culinary Institute Coordinator:
Korean-style Chicken Wings
Gochujang is becoming increasingly common. You should have little trouble finding it in the Asian or international aisle of larger grocers.
Start to finish: 1 hour (15 minutes active)
3 pounds chicken wings, split into drummettes and wings (tips discarded)
1 tablespoon baking powder
Kosher salt and ground black pepper
6 tablespoons gochujang (for a milder heat, use 3 to 4 tablespoons)
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
6 cloves garlic, finely grated (about 1 1/2 teaspoons)
1 1/2 teaspoons grated fresh ginger
3/4 teaspoon sesame oil
Toasted sesame seeds, to garnish
Chilled cucumber spears dressed with sesame oil and salt, to serve
Heat the oven to 475 F. Line a rimmed baking sheet with foil, then set a metal rack over it.
Use paper towels to pat dry the chicken wings. In a large bowl, toss the wings with the baking powder and a hefty pinch each of salt and pepper. Arrange the chicken pieces in an even layer on the rack over the prepared pan. Roast for 40 minutes, or until golden, turning the pan after 20 minutes.
Meanwhile, prepare the sauce. In a second large bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, garlic, ginger and sesame oil. Set aside.
Once the chicken wings have roasted, transfer them to the bowl with the sauce. Toss until well coated then return them to the roasting rack. Increase the oven to broil and set the chicken on an oven shelf about six inches from the heat. Broil for two to four minutes, or until the sauce bubbles and chars in places. Transfer to a serving platter, then sprinkle with sesame seeds and accompany with cucumber spears.
From Charlyn Fargo-Ware, LLCC Culinary Instructor and Dietician at HyVee:
I like this recipe because it is quick and easy, using rotisserie chicken meat, but it is healthier with the addition of shredded carrots and a lower carb BBQ sauce. The carrots give a surprise crunch. It’s low in fat (7 grams), high in protein (23 grams), and high in fiber (4 grams). It gives an updated twist to an old favorite.
BBQ Chicken Sandwiches
Makes 8 sandwiches
2 cups shredded cooked Rotisserie chicken
1 cup shredded carrots
1/2 cup Ken Davis Sassy 2 Carb BBQ sauce
3 tablespoons light HyVee Ranch dressing
8 whole wheat slider buns
8 small leaves Romaine lettuce
Combine chicken, carrots, and BBQ sauce in a bowl. Spread Ranch dressing on buns. Top with chicken mixture and lettuce.
Want to know more?
Lincoln Land Community College offers associate degree programs in Culinary Arts and Hospitality Management and academic credit certificates in Culinary Arts and Baking/Pastry. For more information call 786-4613 or visit our web page.