foodie pics

 Heart attack special

Toast, aged cheddar cheese, crispy bacon, fried eggs

 Chicken wok with rice

 A really nice Merlot in my new carafe

 Bacon, mushroom, fresh spinach pasta with some Parmigiano Reggiano. 

Winter Grilling

Grandhall Egrill

Sorry I have not been around for a bit. Life has been busy lately. Finally got myself another grill and I'm really liking it.

Chili con carne

 

recipe for 4.5L pot.

• 1 tbsp oil 
• 2 large onion
• 2 red pepper
• 4 chili peppers chopped 
• 4 Garlic cloves, peeled, chopped
• salt to taste
• pepper to taste
• 1 heaped tsp hot chili powder (or 1 level tbsp if you only have mild)
• 1 tsp paprika
• 1 tsp ground cumin
• 1500g lean minced beef
• 4 beef stock cubes
• 2 cans chopped tomatoes
• 2 cans pressed tomatoes
• 1 tsp oregano 
• 1 tsp sugar
• 2 tbsp tomato purée
• 2 cans red kidney beans( one drained)

 Directions

1. fry the beef, salt and pepper it as you fry the beef. 
2. Drain the oil off once the beef is fried. 
3. Put the meat back in pot 
4. add spices.onion, red pepper, garlic
5. mix stock in cup of boiling water and add to mix. 
6. add the rest of the ingredients and mix well. 
7. bring to a simmer and then turn stove down and let it cook with lid for about 4 hours 
8. STIR VERY OFTEN SO IT DOESN'T BURN.  unless you have a pressure cooker. about 90 minutes in pressure cooker

because there is tomato in the sauce it is very easy to burn. be careful to not get the heat to high. you want it to simmer to get the flavor through everything.

* reheat the whole pot again the next day. Chili is one of those dishes that gets better every day you reheat it. Day 4 is where you should be finishing it though. You can freeze chili but it WILL stain your plastic containers so you might want to freeze it in a plastic bag. Enjoy your chili!

Spaghetti with a basil, tomato sauce, fresh grated Parmigiano Reggiano and chili flakes

Steam Powered Pepper Company sauce

Ribs