Finding That Award Winning Chili Recipe

If you love chili as half as much as I do, you have probably wondered what goes into an award winning chili recipe. Since then International Chili Society is the one that decides the highest award, I figured they would be the best criteria to examine:

1) Consistency: The chili should be a smooth combination of meat (or meats) and gravy. It certainly should not be lumpy or have big chunks of vegetables or meat. Smooth is the key here.

2) Aroma: Right off the bat, the chili should smell appealing. Of course some smell stronger then others, which is okay as long as the smell itself is something that would invite one to come over and taste it. Now don't get me wrong, I personally have eaten chili that smelled bad and was delicious, I'm just sharing with you what the judges look at.

3) Red Color: Yep, that's right. The "official" judges look for chili to have a red color. No gray chili here folks!

4) Taste: In my opinion the most important aspect of chili Judges compare the taste against the four typical taste sensations which include sweet, sour, salty, and bitter.

5) Aftertaste: Does the chili leave a pleasant taste in the mouth, or a potential "kick" that has smoke coming out your ears? This is also an important aspect of judging chili

So remember to keep these basic principles in mind the next time you sit down to work on your next bowl of award winning chili One final suggestion, make sure you document EVERYTHING you do. I can't tell you how often I've added a pinch of something and enhanced flavor, only to forget exactly what I did.

Have fun!

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Cookware Cooking Utensils That Do Double the Work

There are many different types of cookware cooking utensils on the market. There are so many cooking utensils to choose from that it can cause many a dispute between couples as far as which one they prefer.

There is a feeling that cooking utensils for the kitchen should match the pans needs, plastic for nonstick and metal for others. Well some of that is changing because there are some manufacturers of non stick cookware claiming that you can cook with them using metal utensils. If you do have cookware that can stand up to metal utensils then I would try to find cookware tools that can do double duty. So what do I mean when I say double duty?

Most people have kitchen utensils used solely for cooking in the kitchen and they have another set cooking tools made specifically for outdoor grilling. Well, I like to try and find cookware cooking utensils that can be used and work well whether your cooking on the grill outside or in the kitchen. Plastic type utensils are not strong enough and will not withstand the high temperatures that outdoor grills can produce.

So what would I look for in a new pair of cooking tongs or spatulas for example? Try finding one that has a longer handle than a standard kitchen utensil does and is made of a good quality metal like stainless steel. The utensil has to be strong enough to be able to use it for outdoor grilling but not so awkward or bulky that it can't be used in the kitchen. You might pay a little more money for this type of cookware but you have eliminated the need for different types of grilling tools.

You may not completely eliminate the need for other tools like plastic or wooden utensils in your kitchen but when you're looking at kitchen cooking utensils like tongs, spatulas or even a meat thermometer try to find one that is robust enough to perform double duty for the kitchen and when cooking outdoors.

To find out more about cookware cooking utensils, visit http://cookware.resourcesandinfo.net/Articles/The_Best_Cookware_Cooking_Utensils.php where you will find everything you need to know about the cookware cooking utensils

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Sweet Stuffed Sticky Rice Roll - (Lemper)

Ingredients :

2 cup sweet (glutinous) rice
2 cup coconut milk
1 x salam leaf
1/2 tsp salt
CHICKEN FILLING
3/4 cup boneless raw chicken in small pieces
1/4 cup coconut milk
1 tsp coriander
2 x garlic cloves sliced
1 tsp sugar
2 tsp peanut or corn oil
1 tsp salt
1 piece jeruk purut
(or a 1" square of lemon peel
1 x salam leaf
BEEF FILLING
1 tsp coriander
2 x garlic cloves sliced
1 tsp sugar
2 tsp peanut or corn oil
3/4 cup ground beef
1 piece jeruk purut
(or a 1" square of lemon peel
1 x salam leaf
1 tsp salt
1/4 cup coconut milk
THE RICE ROLL
1 cup cooked sweet (glutinous) rice
2 cup beef or chicken filling
2 x banana leaf squares - (14" by 14")

Method :

* Wash the rice in cold water several times, and drain. Bring the coconut milk, rice, salam and salt to a boil, and remove the saucepan from the heat. Let it stand, covered, for thirty minutes.
* Remove the rice, place it on a piece banana leaf and steam in a Chinese-style steamer over hot water for thirty minutes. Allow the rice to cool.
* Ckicken Filling: Combine the chicken and coconut milk, and blend into a coarse, grainy mixture. Grind together the coriander, garlic and sugar, and fry in the oil for one minute. Then add the chicken, salt, jeruk purut and salam. Fry for about five minutes, or until the chicken is light brown and dry. Discard the jeruk purut and salam.
* Beef Filling: Grind together in a mortar the coriander, garlic and sugar, and fry for one minute in the oil. Add the beef, jeruk purut, salam, salt and coconut milk. Cook over medium heat for about five minutes, or until the beef is lightly browned. Discard the jeruk purut, salam and any liquid that may have accumulated.
* The Rice Rolls: Place half the rice in the center of a banana leaf, and flatten it out with your fingers into a 4- by 6-inch rectangle about 1/4-inch thick. The rice is sticky, and the process will be easier if you cover your fingers with oil. Spread half the beef or chicken filling along the center of the rice rectangle from end to end. Then fold both sides of the foil toward each other, lengthwise pressing firmly into a roll about 2 inches in diameter. Seal the foil ends to make a firmly packed roll. Repeat with the remaining ingredients to make a second roll.
* The rice rolls can be served immediately or refrigerated for up to two days before serving. Remove the rolls from the leaf, and slice into 1-inch-thick pieces like a jelly roll. This dish should be eaten at room temperature.
* This recipe yields 6 to 8 servings, with other dishes.

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Sweet Soy Sauce - (Kecap Manis)

Ingredients :

2 1/2 cup sugar
2 3/4 cup Chinese dark soy sauce
3 x garlic cloves cracked
1/2 tsp star anise pods
2 x salam (Indian Bay) leaves
2 piece galangal (laos)
1/2 cup water

Method :

* Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients. Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes.
* Allow this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the sauce or not. Sweet soy sauce could last for several months if refrigerated.
* This recipe yields 2 to 3 cups.
* Comments: This particular sauce is one of the most important ingredients used in Indonesian recipes. Above is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US. My recommendation is to look for sweet soy sauce that has the following brand: Kecap Cap Bango or Kecap Manis ABC.
* Yield: 2 to 3 cups

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Sweet Fried Beef - (Empal)

Ingredients :

1 lb boneless beef chuck
2 cup water
1 tsp tamarind dissolved in
1 tbl water
1 tsp sugar
1 tsp salt
2 x garlic cloves crushed
2 tsp coriander
1/4 cup vegetable oil

Method :

* Place the beef chuck in a large pot filled with 2 cups of water. Boil the beef until tender, approximately 30 to 60 minutes.
* Remove the beef and cut into 2-inch squares. Pound each piece of beef slightly to tenderize and flatten it.
* Prepare a paste of the tamarind liquid, sugar, salt, garlic and coriander and put the paste into the pot filled with the left over liquid. Stir the liquid.
* Place the beef squares back into the pot and boil it again until the liquid or sauce becomes thickened.
* Heat the oil in a frying pan. Fry the beef squares over medium heat for approximately 5 minutes, or until the beef is brown and soft/crisp. Drain on paper towels.
* This recipe yields 4 servings.


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Sweet Eggplant Stew - (Semur Terong)

Ingredients :

1 lb eggplant
4 tbl vegetable oil
1 tbl shallots
1 x garlic clove sliced
1/2 cup water
1 tbl sweet soy sauce
1/2 tsp freshly-ground white pepper
1/4 tsp nutmeg
1 tsp vinegar
1/2 tsp salt
1 tsp sugar

Method :

* Cut the unpeeled eggplant into 1/2-inch-thick slices, and then cut the slices in half. Fry lightly in 2 tablespoons of oil for 2 minutes, or until light brown and softened. Set aside.
* Stir-fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar. Let all of these ingredients cook for approximately 3 minutes to prepare the sauce.
* Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant.
* Serve hot or at room temperature.
* This recipe yields 4 servings.

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Beef on a Stick with Peanut Sauce

Ingredients :
1 x 2-lb round steak, fat
MARINADE trimmed
2 x Cloves garlic, crushed
1 tsp Ground coriander
3 tbl Finely diced yellow onion
1 tbl Brown sugar
1 tsp Fresh lemon juice
2 tbl Light soy sauce
3 tbl Dry sherry
SAUCE
1 cup Dry-roasted unsalted peanuts
1/2 cup Light soy sauce
1 dsh Tabasco, or to taste
2 tbl Light brown sugar
1 tbl Fresh lemon juice
1/2 x Yellow onion, peeled, diced, and pan fried until brown

Method :

* What is a recipe from Indonesia doing in an American cookbook? Because peanuts came from the Americas to Indonesia, that's why. And besides, I love this recipe. Great for the barbecue!
* Cut the meat into thin strips, being careful to remove the fat. Mix the marinade and soak the meat strips for at least 1/2 hour. Put the meat on bamboo skewers in an S pattern.
* Prepare the sauce by grinding the peanuts in a food blender or medium-sized food processor. Place in a bowl and add all other ingredients for the sauce.
* Broil the sticks of meat over charcoal or under the broiler. Cook just until barely browned, about 4 minutes on each side. You want the meat to be fairly rare and tender.
* Spoon the sauce over the meat when you serve.
* I like a sliced cucumber salad with a Vinaigrette Dressing You need add only plain Steamed Rice and the menu is complete (see recipes).
* NOTE: This sauce is great on other meat dishes as well. And I love it on fish.

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Beef Chunks Cooked in Coconut Milk

Ingredients :
3 x " cube fresh galingal OR
12 slc dried galingal
2 stk fresh lemon grass OR
2 tbl Dried sliced lemon grass
6 x Dried red chillies
2 x " stick cinnamon
14 x Cloves
4 oz Red bell pepper
4 oz Shallots or onions
1 x " cube fresh ginger
2 x Cloves garlic
12 x Fresh/dried curry leaves OR
4 x Dried bay leaves
8 x Fresh/dried kaffir lime
Leaves OR a 3 X 1/4" strip
Of lemon peel
3 pt Coconut milk
2 lb Stewing beef, cut into 1-2"
Cubes
1 tbl Salt

Method :

* If you are using fresh galingal, peel and coursely chop it and set it aside. If you are using dried galingal, combine it in a cut with 4 tablespoons of water. If you are using fresh lemon grass, cut of the straw-like top, leaving about 6" of the bottom. lightly crush the very bottom and set it aside. If you are using dried lemon grass, put it into the water along with the galingal. Crumble and break the dried red chillies and cinnamon into enough water to cobver and add them to the dried galingal and dried lemon grass if you are using them. Also put in the cloves. Soak the spices for 30 mins. Cut the red pepper coarsely inot dice, discarding all the seeds. Peel and coarsely chop the shallots/onions, ginger and garlic. In an electric blender, combine the soaked spices and their liquid, the frsh galingal (if you are using it), the chopped red pepper, shallots, ginger and garlic. Blend until smooth. Into a wide, preferably non-stick pan put the paste from the blender, the fresh lemon grass (if using), the curry leaves and kaffir lime leaves (or lemon rind). Stir the coconut milk well until smooth and pour that in as well. Bring to the boil, stirring occasionally. Turn the heat to medium and cook the sauce for 15 mins, stirring now and then to prevent curdling. Put in the meat and salt and bring to the boil again. Reduce the heat to medium. Cook, uncovered for 1 hour, stirring occasionally. Turn the heat up to medium-high and continue to cook, stirring now and then for a further 30 mins or until the sauce becomes thick and brown and the meat tender. This is now called KALIYO DAGING, if you continue to cook until the sauce dissappears its called RENDANG DAGING.

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Beef Brain Sauteed in Spiced Sauce - (Semur Otak)

Ingredients :
1 lb beef brains
2 tbl chopped onion
2 tbl butter
3/4 cup water
1 tbl sweet soy sauce
1 tsp tomato ketchup
1 tsp salt
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp freshly-ground white pepper

Method :

* Steam the brains over hot water for ten minutes in a Chinese-style steamer. Allow to cool, and slice into 8 to 10 pieces.
* Fry the onion in the butter until light golden. Add the water, sweet soy sauce, tomato ketchup, salt, cloves, nutmeg and pepper. Stir well.
* Add the brain slices, and baste several times. Cover the saucepan, and cook over medium heat for about ten ininutes, or until the sauce thickens.
* This recipe yields 6 to 8 servings, with other dishes.

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Beef Brain Curry - (Gulai Otak)

Ingredients :
1 lb beef brains
1/4 cup thinly-sliced onion
2 x garlic cloves sliced thin
1 x green hot chili sliced open,
and seeds removed
1 tbl peanut or corn oil
2 tsp curry powder
3/4 cup coconut milk
1 tsp salt
1/2 tsp sugar
2 x salam leaves
2 piece jeruk purut
(or a 2" square of lemon peel)
1 tsp tamarind dissolved in
1 tbl water
1/2 x green sweet bell pepper sliced long strips

Method :

* Steam the brains in a Chinese-style steamer over hot water for ten minutes. Drain and cool. Cut into 8 to 10 slices, and set aside.
* Fry the onion, garlic and the whole chili in the oil for two minutes. Add the curry powder, and stir well. Then add the coconut milk, salt, sugar, salam, jeruk purut and tamarind liquid, and stir for two minutes to blend the flavors.
* Now add the brain slices and the sweet pepper strips. Cook, basting frequently, for ten minutes, or until the sauce has thickened.
* This recipe yields 6 servings, with other dishes.


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Barbecue Sauce - Indonesian

Ingredients :

2/3 cup Corn syrup (dark)
1/4 cup Creamy peanut butter
1/4 cup Soy sauce
1/4 cup Cider vinegar
1/4 cup Sliced green onions
1 x Clove garlic
1 tsp Ginger
1/2 tsp Crushed dried red pepper

Method :

* Mix thoroughly and allow flavors to blend for at least one hour.

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Bami Goreng (Indonesian Fried Egg Noodles)

Ingredients :

1 pkt Chinese egg noodles, boiled and drained
1/4 lb Pork filet, diced
1/2 cup Small shrimp
1 med Onion, diced
2 x Cloves garlic, crushed
1 x Carrot, finely sliced
1 sm Leek, finely sliced
2 tsp Sambal oelek
1 tsp Trassi
3 tbl Ketjap manis
3 tbl Oil
To taste salt and pepper

Method :

* Set cooked noodles aside. Heat wok; add oil. Stir-fry onion and garlic for one minute. Add meat and shrimp, trassi (if not available, omit), and sambal oelek; fry for further 3 minutes. Add carrot and leek and fry for 4 more minutes. Add noodles and ketjap manis. Use salt and pepper as needed
* (none is good) and stir-fry for 4 minutes more. Serve hot. Delicious with hot peanut sauce.
* NOTES : Ketjap manis is Indonesian Sweet Soya Sauce and has a distinctive taste. Sambal oelek is Indonesian red chili paste.

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