BBQ weekend

So hopefully the weather cooperates and this weekend will be nice. The menu will include:

Honey-Chipotle Pork Ribs

Flank Steak in Chimichurri Sauce

Shrimp with Sezchuan Salt

Salmon

Tomatillo Salsa

Chorizo Cheese Dip

Guacamole

Various roasted veggies and fruits (bell peppers, vidalia onions, avocado, pineapple)

This will be a busy cookout!

Chili Time!

The last time I tried to make some chili, the beans needed more time in the water and the spice mix I had was way past due. From the Award Winning Chili recipe, I finally had some chili that was worth the work.

Chili
1 lbs of ground beef
2 onions, diced
1 green bell pepper, diced
1 (14.5oz) can of Wegman's diced tomatoes chili style
1 (8oz) can of tomato paste
1 tbsp cumin
1 tsp smoked hot paprika
1/2 tsp salt
1 lbs of dried kidney beans, soaked overnight
1 cup water from the kidney beans soak

1. Heat up a tablespoon of canola oil in a cast iron pot. Cook the onions and bell pepper until the onions are translucent. Remove the onions and bell pepper from the pot.
2. Cook the ground beef in the pot. Add the onions and bell pepper again.
3. Add all the remaining ingredients (except the beans) and bring the pot to a boil.
4. When the pot is boiling, add the beans. Cover the pot and bring to a simmer for 2 hours.

Beefy Bourguignon

I finally tried this again. This tasted much much better. Here are my shots.

BROWNed meat and cooking the onions with burgundy and thickening it with flour.











Bright vegetables.



Supper time!