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Posts Tagged ‘chili’

Killer Chili Rojo (Red Pork) Tamales

Posted by Caveman Cooking on December 4, 2015

Killer Chili Rojo (Red Pork) Tamales
I gave you my Killer Queso (Cheese) Tamale recipe a few months back. Though, I probably should have posted it’s carnivore counterpart sooner, I felt, with Christmas right around the corner, now would be a perfect time to share it. While this remains a labor intensive recipe, it really is a very easy dish to pull off. Besides, if you gather your masses together for an assembly line when it comes time to actually fill and roll the tamales, it goes by very quickly. When you finally unwrap one and take a bite, you’ll forget about all the steps involved!

INGREDIENTS

Chili Rojo (Meat Filling):
1 Preparation of Chili Rojo Rub
2.5 Pounds Pork Butt (Shoulder) Roast
1/2 Red Onion
5 Cloves Garlic – Smashed
1 Teaspoon Kosher or Sea Salt
1 1/4 Cups Red Chili Sauce
1 1/4 Cup Chili Rojo Stock – Reserved

Masa (Dough):
5 Cups Tamal (Instant Masa Mix)
4 1/2 Cups Vegetable Stock
1/2 Cup Chili Rojo Stock – Reserved
2 1/2 Teaspoons Baking Powder
1.5 Teaspoon Salt
2 1/8 Cups Vegetable Shortening
1 1/4 Teaspoon Cayenne Pepper

1 Package Hoja (Dried Corn Husks)

RECIPE

Follow the instructions for one preparation of Chili Rojo Rub.
Chili Rojo Rub

Cover pork butt roast liberally with the rub. Cover tightly with plastic wrap, place on a plate, and refrigerate overnight.
Pork Butt Roast Covered With Chili Rojo Rub

The next day, remove the roast from the refrigerator 15-20 minutes before you are ready to start cooking. Slice onion into quarters. Peel and smash garlic cloves.
Quartered Onion & Smashed Garlic

Place pork roast into a stock pot. Cover with water by 2-3 inches. Add onion, garlic, and salt. Bring to a boil. Then, reduce heat, cover, and simmer for 2.5 hours, until fall-apart tender.
Pork Roast In Stock Pot

When done, remove the pork roast from the stock pot and place onto a large platter. Let it rest for 10-15 minutes, then shred meat with two forks or, if you have them, meat claws. Be sure to separate the meat from the fat, and discard the latter.
Shredded Chili Rojo

Reserve 1 3/4 of the meat stock (1 1/4 for the meat, 1/2 for the masa) and set aside.
Reserving Meat Stock

Place the shredded meat into a large sauce pot, add Red Chili Sauce and reserved meat stock, and heat uncovered over a low flame for 20 minutes. Stir often.
NOTE: You’ll likely have some left over meat filling. Don’t sweat it, it makes for a great version of Carnitas!
Saucing & Reheating Meat Filling

Cover the Hoja (corn husks) with cool water for at least 40 minutes. When thoroughly soaked, squeeze excess water out then place into a colander to allow rest of excess water to drip out. Do not let the husks dry completely – they must be moist and pliable when wrapping the tamales.
HINT: Place a heavy plate on top of the husks so that they stay completely submerged.
Soaking The Hoja (Corn Husks)

While the meat filling is simmering and the Hojas soaking, make your Masa (dough). Place shortening into mixer and whip it until silky (3-4 minutes). Yes, Devo fans. I said, whip it. Whip it good!
Whipped Shortening

Meanwhile, place all the dry ingredients (Tamal, baking powder, salt, cayenne pepper) into a large mixing bowl and whisk together.
Dry Ingredients

Add vegetable stock and meat stock to dry ingredients. Using your hands, mix well until evenly distributed.
Dry Ingredients With Vegetable Stock

Add ingredients from mixing bowl to whipped shortening. Again, whip it until smooth and creamy (3-4 minutes). And yes, again, whip it good!
Whipped Masa (Dough)

Now’s the time to gather the clan and press them into service. Pop open a cold one, put on some good tunes, and make a party of it!
Place one of the large Hoja (husks) on a flat surface and spoon about 2 tablespoons of the masa (dough) onto it. Now, this is where some tamale veterans may cringe, but I have found that this next step makes things go much faster and smoother. Take a small piece of plastic wrap and place it over the masa. With your hand, smooth and spread the masa out evenly, leaving several inches from the bottom of the husk, a couple inches from the top and far edge, and less than an inch from the near edge. The masa layer should be about 1/4″ thick. Remove the plastic wrap and set aside to use again. Then, scoop about 2 tablespoons of the Chili Rojo (meat filling) into the center of the masa.
HINT: If your Hoja are on the smaller side, just overlap two of them by a few inches to make one big leaf. Use a rubber spatula to spread a little masa on the near edge of the bottom husk to act as “glue”.
Making Tamales: Steps 1, 2, and 3

This is where a history of being a Hippie or Rastafarian, comes in handy. Take the near side of the Hoja and fold it over the the far edge. With your fingertips, lightly press the edges of the masa down to seal in the meat. Then, while holding down the far edge of the husk, push down and draw back the near edge of the husk an inch or two so that the masa forms a sealed tube, of sorts. Now, fold up the bottom (narrow) end of the Hoja, making sure it is snug up to the bottom of the filling. Finally, roll the entire thing away from you, over the remaining flap, and …
Making Tamales: Steps 4, 5, and 6

… KaBOOOOOOOM! You have a tamale!! Most folks say tying up the open end of your tamale is optional. But, tying them up with a strip of Hoja keeps all the ingredients inside, and also helps make them look better when done.
Finished Tamales

Once you have formed all of your tamales, fill the bottom of a large steamer pot with water, place the steam insert into the bottom, and cover it with several Hoja leaves. Stack the finished tamales standing up in the steamer. Bring the water to a boil and cover the steamer, allowing the tamales to steam for about 30 minutes.
HINT: You’ll notice that the one tamale I didn’t tie up leaked out the top. Which is why I strongly urge you to give them the “50 Shades Of Grey” treatment.
Steamer, Raw Tamales, and Steamed Tamales

When you think they are done, remove one to test. When it has cooled sufficiently, unwrap it and enjoy. If it has steamed sufficiently, remove the rest from the steamer. Serve with avocado, guacamole, pico de gallo, salsa, rice and beans … you name it! These also freeze very well for future use. Just re-steam them or nuke ’em in the microwave, once they have defrosted.
Killer Queso (Cheese) Tamales

Give these a try … you won’t be disappointed. I’ve had several Hispanic friends swear me to secrecy that they actually liked these better than their Mom’s. Don’t worry, amigos … I’m not naming names! 😉

Marinate Time = 24 Hours
Prep Time = 90 minutes
Cooking Time = 3 Hours
Makes 28-32 Tamales

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Appetizers, Christmas, Holidays, Latin, Main Course, Side Dishes | Tagged: , , , , , , , , , , , , , , , , , | 4 Comments »

Chili Rojo Rub

Posted by Caveman Cooking on December 4, 2015

Chili Rojo Rub
This is a simple Latin flavored, zesty, smokey rub that you’ll need for our Killer Chili Rojo Tamales. Also works great for a unique rendition of Carnitas, as well as many other South-of-the-border dishes.

INGREDIENTS

2 Tablespoons World Spice Merchants Yucatan Rojo
1 Tablespoon World Spice Merchants Chipotle Chili Powder
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Chili Salt
1/2 Teaspoon Dried Minced Garlic

RECIPE

Mix all ingredients into a small bowl, and mix well. BOOM … you’ve got rub!

Prep Time = 5 minutes
Makes 3.5 Tablespoons of rub

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Latin, Rubs, Sauces, Marinades & Dressings | Tagged: , , , , , , , , | Leave a Comment »

Killer Queso (Cheese) Tamales

Posted by Caveman Cooking on May 14, 2015

Killer Queso (Cheese) Tamales
While this is a labor intensive recipe, and I’m all about the easy, it isn’t a very difficult dish to pull off. Besides, if you gather the whole Caveclan together for an assembly line when it comes time to actually fill and roll the tamales, it goes by very quickly. Plus, when you finally unwrap one and take a bite, you’ll forget about all the steps involved!

INGREDIENTS

Masa (Dough):
3 Cups Tamal (Instant Masa Mix)
3 Cups Vegetable Stock
1 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1 1/3 Cups Vegetable Shortening
3/4 Teaspoon Cayenne Pepper

Relleno (Filling):
10 Ounces Mexican Melting Cheese – Shredded (I prefer Manchego or Oaxaca; can substitute Jack)
1/2 Cup Canned Chilies – Diced
1/2 Cup Salsa Verde

1 Package Hoja (Dried Corn Husks)

RECIPE

Cover the Hoja (corn husks) with cool water for 30-40 minutes. When thoroughly soaked, squeeze excess water out then place into a colander to allow rest of excess water to drip out. Do not let the husks dry completely – they must be moist and pliable when wrapping the tamales.
HINT: Place a heavy plate on top of the husks so that they stay completely submerged.
Soaking The Hoja (Corn Husks)

Place shortening into mixer and whip it until silky (3-4 minutes). Yes, Devo fans. I said, whip it. Whip it good!
Whipped Shortening

Meanwhile, place all the dry ingredients (Tamal, baking powder, salt, cayenne pepper) into a large mixing bowl and whisk together.
Dry Ingredients

Add vegetable stock to dry ingredients. Using your hands, mix well until evenly distributed.
Dry Ingredients With Vegetable Stock

Add ingredients from mixing bowl to whipped shortening. Again, whip it until smooth and creamy (3-4 minutes). And yes, again, whip it good!
Whipped Masa (Dough)

In the interim, place shredded cheese, diced chilies, and salsa verde into a medium mixing bowl and fold together until completely mixed.
NOTE: Believe it or not, now the real work begins! Gather your minions, if you can … or pop open the beverage of your choice and get ready to roll.
Cheese, Chilies, and Salsa Verde

Place one of the large Hoja (husks) on a flat surface and spoon about 2 tablespoons of the masa (dough) onto it. Now, this is where some tamale veterans may cringe, but I have found that this next step makes things go much faster and smoother. Take a small piece of plastic wrap and place it over the masa. With your hand, smooth and spread the masa out evenly, leaving several inches from the bottom of the husk, a couple inches from the top and far edge, and less than an inch from the near edge. The masa layer should be about 1/4″ thick. Remove the plastic wrap and set aside to use again. Then, scoop about 2 tablespoons of the relleno (filling) into the center of the masa.
HINT: If your Hoja are on the smaller side, just overlap two of them by a few inches to make one big leaf. Use a rubber spatula to spread a little masa on the near edge of the bottom husk to act as “glue”.
Making Tamales: Steps 1, 2, and 3

This is where a history of being a Rastafarian, or a teenager in the 1960’s, comes in handy. Take the near side of the Hoja and fold it over the the far edge. With your fingertips, lightly press the edges of the masa down to seal in the relleno. Then, while holding down the far edge of the husk, push down and draw back the near edge of the husk an inch or two so that the filling forms a sealed tube, of sorts. Now, fold up the bottom (narrow) end of the Hoja, making sure it is snug up to the bottom of the filling. Finally, roll the entire thing away from you, over the remaining flap, and …
Making Tamales: Steps 4, 5, and 6

… BOOM! You have a tamale!! Most folks say tying up the open end of your tamale is optional. But, with cheese tamales, the relleno has a tendency to bubble out, especially if you haven’t sealed in the masa well on the top end. Tying them up with a strip of Hoja not only solves that problem, but it also make them look better!
Finished Tamales

Once you have formed all of your tamales, fill the bottom of a large steamer pot with water, place the steam insert into the bottom, and cover it with several Hoja leaves. Stack the finished tamales standing up in the steamer. Bring the water to a boil and cover the steamer, allowing the tamales to steam for about 30-35 minutes.
HINT: You’ll notice that the one tamale I didn’t tie up leaked out the top. Which is why I strongly urge you to give them the “50 Shades Of Grey” treatment.
Steamer, Raw Tamales, and Steamed Tamales

When you think they are done, remove one to test. When it has cooled sufficiently, unwrap it and enjoy. If it has steamed sufficiently, remove the rest from the steamer. Serve with avocado, guacamole, pico de gallo, salsa, rice and beans … you name it! These also freeze very well for future use. Just re-steam them or nuke ’em in the microwave, once they have defrosted.
Killer Queso (Cheese) Tamales

For those of you who are dedicated carnivores, don’t worry. I’ve posted the carne (meat) version of these tasty bundles right here!

Prep Time = 90 minutes
Cooking Time = 30-35 minutes
Makes 22-24 Tamales

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Appetizers, Christmas, Holidays, Latin, Main Course, Vegetarian | Tagged: , , , , , , , , , , , , , , , , , | 2 Comments »

Are You Ready For Some Football (for the last time this season)???

Posted by Caveman Cooking on February 3, 2012

Rockin’ GuacPerhaps the most popular non-holiday observance in this country is the perennial championship of professional football … better known as the Super Bowl. For many, the game-time menu carries as much importance as the game itself (and the commercials, of course). So, if you haven’t gotten your meal plan together yet, read along as we share the fare the Caveclan will being enjoying for this 46th edition of the pigskin classic.
For starters, we’ll be whipping up a big honkin’ batch of our Rockin’ Guac. Ripened avocados, tomatoes, onion, garlic and other sundry ingredients combine to make a bowl of YUM! Scoop it up with tortilla chips, pita chips, crackers, or even plain ol’ Ruffles and wait for your taste buds to start doing their own end zone dance … it won’t take long! Baked Brie with Peach Sauce

For those looking to get a little more fat in their diet, we also will be sporting some Baked Brie with Peach Sauce that just may be the food embodiment of nirvana. Conjoin gooey French cheese with peacans; pureed peaches; dried berries, cherries, and/or cranberries; and slap it all on a water cracker or lavosh and your eyes will likely be rolling into the back of your head while mewls of pleasure begin wafting through the air after that first bite … and each successive bite, as well! True, this would never make onto Paula Dean’s new diabetic diet, but that’s why we save this one for special occasions like this.
2+2 Tequila Chili
Not all of our menu will consist of choices from the appetizer arena. In fact, the centerpiece of our feast will be individual bowls of meat, beans, onions, sauce, cheese … and TEQUILA! That’s right, our award winning 2+2 Tequila Chili is the MVP of this edible all-star team. Though, I highly suggest you start cooking this dish as soon as you are finished reading this post, as this is by far at it’s best when made ahead of time and allowed to “brew” sufficiently for all the flavors to fully blend together. However, the chili police are not going to knock on your door and confiscate your chili-stash if you do have to make it on game day. Just grate up some cheddar cheese (yeah, more cheese), sit back, and get ready to enjoy the biggest bowl game of them all with a big brimming bowl of meaty goodness.
Yes, you’ll probably be living on fruits and vegetables for several days after this super football fiesta to cleanse your insides. But, trust me, it will be well worth it. Besides, we have to ring out the football-year in fine fashion don’t we?!? I’d like to be able to give you a few more words of hopeful justification that might entice you to join us for your own version of this gridiron spread, but I’ve got to get busy on the chili … and the quarter boxes!

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Super Bowl Chili Anyone?

Posted by Caveman Cooking on February 3, 2011

2+2 Tequila Chili
I know what you’re saying. “Hey! Cave!! What’s the deal?!? You haven’t posted anything since last year!!!”. Well, a) It’s only been a month since last year, and b) you’re right!
BTW, can you believe January 2011 is already gone??? Impossible, right?!?
But, I digress. I promise to get back on the horse. Right now! In fact, I have two new recipes I will post up in the next few days. However, before we get to something new, we have to resurrect an old favorite in honor of the impending Super Sunday (one of the few silver linings I find in January’s demise). And, what Super Bowl gathering is truly complete without some award winning homemade chili? The question is rhetorical, of course, since the answer is unquestionably obvious.
So, we’d be remiss if we didn’t offer up this reminder of what our 2+2 Tequila Chili is all about. According to most, it’s all about the “yummmmmmmmmmmm!”. If you like two kinds of meat; plump beans; sauteed onions; and a multitude of seasonings, sauces, and herbs combining to make a flavor explosion in your mouth, then you are likely to agree. It’s easy to make, and even better the next day. Allowing you to make it ahead of time and enjoy more of the big game festivities, rather than be enslaved to the kitchen when the big play (or killer commercial) is on the screen. Besides, don’t you want your Super Meal to look something like this:
2+2 Tequila Chili

‘Nuff said? 😉 ENJOY!!

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Main Course | Tagged: , , , , , , , , , , | 6 Comments »

2nd Day 2x Baked Potatoes

Posted by Caveman Cooking on February 15, 2010

As promised, some of the things we like to do with leftover 2x Baked Potatoes

Leftover 2x Baked Potatoes Smothered in 2+2 Tequila ChiliBefore you dive any deeper into this post, I suggest you first check out the 2x Baked Potatoes recipe I posted a few days ago. Otherwise, it is kind of like tuning in to the middle of a television series and trying to understand what is going on … frustrating and futile! (That is something I often do to the Cavewoman, driving her crazy with my questions about who is doing what to who. But, that is a whole other Oprah ;)). In fact, I’m going to go so far as to say that you really should try the recipe first before reading further here. Because, without tasting these in their pristine, just-made state you can’t begin to comprehend just how incredibly delectable these leftover potatoes can possibly be.
Okay … so … you’ve made this sinful yet necessary side dish, tasted their incredible flavor, and eaten as many as you could conceivably fit into your not-large-enough-for-something-this-good stomach. And now, you are wondering what to do with the inevitable leftovers. You can’t eat any more of them right now … though you wish you could. You don’t want to use them as furniture coasters … they’re too good to meet such a mundane fate. You won’t want to use them as hockey pucks … no matter how long you let them petrify for they just don’t fly right. So, what do you do???
First, you put them into an airtight container and throw them into the fridge. Then, you spend the rest of the evening coming up with future ideas for these tantalizing taters. Of course, you can just warm them up and enjoy them along side any main dish … they reheat very well and taste almost as good as fresh out of the oven. But, even a pea-sized Caveman’s brain begins to wonder about the possibilities, and dream of the new mouthwatering potential inherent.
One flavorsome method of redeployment is to just treat them like you would a potato skin. Reheat them and then top them with any combination of sour cream, crumbled bacon, chopped green onions, chives, ranch dressing, etc. They end up being the most incredible skin you have ever had in your life. (Sorry, the pictures of this version did not turn out :() 2x Baked Poachtatoes
Another wonderful and tempting way to utilize a leftover twice baked tater is pictured above. Just reheat the rebaked spud and slather it up with some warmed 2+2 Tequila Chili. Sure you are taking one totally decadent dish and topping it with another … but, I don’t hear too many people complaining about putting a couple of slices of bacon on their burger, a dollop of bearnaise sauce on their steak, or whip cream on their milk shake. So, please, don’t judge! 😉 Besides, you really should taste it first before you say, “Naw! I couldn’t!!” Yeah, it’s that good.
However, the true piace de resistance is the breakfast rendition of this thrice utilized tuber: the 2x Baked Poachtato, seen here. While you are getting them back to optimum temperature in a 375° oven, follow the directions in this recipe for poaching an egg, and throw one or two on top of each re-warmed tater. Dab a little of your favorite hot sauce on top (I prefer Tapatio or Tabasco, depending on my tastebuds’ mood) and you have a warm hearty breakfast that will kick your motor into gear. Even the Cavewoman couldn’t get enough of the flavor combination this pairing provides.
These are, obviously, not the only uses for a left behind 2-baker. Let your imagination fly when you have some of these rattling around in the fridge … go for it! Just be sure to come back here and let us know what you came up with. We will want to try it, too!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Main Course | Tagged: , , , , , , , , | 14 Comments »

Super Sunday Success

Posted by Caveman Cooking on February 8, 2010

Caveman & Cavegirl Making WontonsWhat a day! A good game, great food (if I do say so myself), and a fantastic time was had by all. Actually, this Super Sunday actually started on Saturday with the making of the 2+2 Tequila Chili and the Lamb Wontons. Stews and Chilies are always better the second day, and by making and freezing the wontons ahead of time the game-day workload was greatly reduced. My personal workload was lightened even more by the assistance of the Cavegirl in the making of the wontons. I just showed her how to do it once and then she was off to the races making some perfect “Bishop’s Hats”. She was so proud today when everyone complimented her on how professional her wontons looked … and I was proud that my little girl is already showing some great culinary talent at the tender age of four.
I didn’t make any variations in the wonton recipe. Though, I did experiment a bit with the dipping sauce. I took 4 tablespoons of store-bought plum sauce and combined it with 2.5 teaspoons of apricot juice (reserved from the canned apricots I used for the baked brie described below), 1/4 teaspoon ground chili oil, 1/4 teaspoon fresh fine-grated ginger, and a few drips of chili sesame oil. Turned out to be a nice sweet and tangy sauce that flattered the the bold, rich flavor of the wontons. Almost tasted like a samosa with a sweet chutney sauce.Lamb Wontons

Speaking of the Baked Brie with Peach Sauce, I did make a few adjustments to the usual recipe. For one, instead of using peach sauce I made an apricot sauce that just may be a better compliment to the brie. So, I guess it was really a Baked Brie with Apricot Sauce. 😉 Also, instead of just some dried cherries I found a trio medley that also included dried blueberries and cranberries … definitely an improvement! For some reason, however, the oven wasn’t cooking as hot as usual. As a result, the cheese could have used another 5 minutes or so. It still was absolutely delicious … even the Cavekids were mowing on the pungent cheese.
Baked Brie with Apricot SauceUnfortunately, we had a few last minute cancellations, so our menu changed and contracted slightly. Instead of the planned Crab Dip and Crudites we switched over to some Rockin’ Guac with Garlic Parmesan Pita Chips … a little lighter than the crustacean filled creamy dip and a bit more veggie friendly for the Cavewoman. Besides, we had just gotten a new shipment of homegrown avocados from the Cave-in-laws and a couple of them were just ripe enough – using the mini food processor on them didn’t hurt either. I must say that the Fuerte variety that they grow are, by far, my favorite type of avo. They are so creamy and buttery, you just don’t want to stop eating them … which can be a problem. Rockin' Guac with Parmesan Garlic Pita Chips

The Chili is one of those recipes that is set in stone. If I messed with it, even if it worked, there would certainly be a “mutiny on the chili-bowl”. Instead of inviting an insurgency, I opted to make a second chili. A veggie version of the traditional 2+2 Tequila Chili. Unfortunately, I didn’t quite get the balance of ingredients right with the lesser amounts of veggie meat (Morningstar Crumbles), which also doesn’t impart the same flavors into the dish that the real deal does. Though, I think that with some tweeking, I can make a veggie version that will rock the herbivore crowd the way the carnivores were today. Regrettably, I didn’t take a shot of the Chili course when plated … yeah, I jelled! 😐 But, if you really need to see what it looked exactly like, see this photo.
Angel Food Cake with Nectar of the Gods FruitBefore we get to dessert, let’s talk about the game. The final score (34-17) doesn’t represent the hard-fought, see-saw battle that this Super Bowl truly was. I think the only people who weren’t happy after this game were the Colts’ fans and the much publicized guy who bet $1Million on them to win straight up (what a Du-mah!). The game had it all: a ten point turn around (only the second time in SB history), goal line stands, an “onside kick” to start the second half, and a rockin’ half-time show from The Who that had the whole stadium singing every song. Not to mention, the end result was sweet redemption for QB Drew Brees, the Saints organization, and the city and people of New Orleans. You can’t help but enjoy a show like that!
As for the much lauded Super Bowl commercials, most were ok at best. But a few caught our collective eye: Puxatawny Palamau, Snickers with Betty White & Abe Vigoda, and the VW “Punch” spot with Stevie Wonder and Tracy Morgan at the end.

Yeah, I know, I’ve ranted enough and it’s time for dessert. As usual, the Cavewoman was in charge of the sweet portion of our menu. After all the rich foods we were consuming, she went for something a little lighter: an Angel Food Cake topped with Nectar of the Gods Fruit Salad. I don’t want to give away the whole recipe since she promised to post it this week, but it was sooooooooo good with the sweetened fruit and light, airy cake combining for a perfect capper on a delicious day!

Super Bowl Crew

The best part was seeing the satiated and content smiles on everyone’s face when all was said and done. As you can see the food is all gone, Caveboy is out, the Cavegirl is on her way out, and the rest of the crew (from left, Cousin Wendy, the Cave-in-laws Peg and Leo, and the Cavewoman) was so full, they didn’t move for about an hour. Everyone truly seemed to have a great time at what will undoubtedly be our last soiree in this house. What a great way to go out! 😉
Hope your Super Sunday was as fun and flavorful!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This post originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This post may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Appetizers, Main Course, Vegetarian | Tagged: , , , , , , , , | 26 Comments »

Marty’s Burgers

Posted by Caveman Cooking on December 10, 2009

If you’ve lived in or visited Southern California you’ve probably heard of or even patronized an Original Tommy’s Burgers … and, hopefully, experienced a late night Chili Burger run to THE original location at Beverly and Rampart near downtown LA. It’s definitely worth trying in order to get a taste of some legendary street food, and great people watching, in the City of Angels.
But, if you are in search of the BEST Chili Burger in town, then you have to head to West LA, before 6 pm, and order up a Double Chili Cheese Burger from Marty’s Burgers.
READ MORE>>

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2+2 Tequila Chili

Posted by Caveman Cooking on November 17, 2009


With the air crisp and Bowl season on the horizon, thought I’d share my award winning Chili recipe.

INGREDIENTS

2.5 pounds of stew beef, cubed bite-sized
2.5 pounds of ground beef
2 – 15 oz. cans of Tomato Sauce (any brand is fine, as long as it’s Hunts)
2 – 15 oz. cans of kidney beans, well drained
2 shots of gold Tequila
4 tbls. Olive Oil (NOT extra virgin – it burns too easily)
1 15 oz. can of Ketchup (any brand is fine, as long as it’s Heinz)
1 medium/large Red Onion, chopped
4-6 cloves of Garlic, minced
3 Tbsp. World Spice Merchants “Ancho Chili Powder”
2 Tbsp. World Spice Merchants “Chipotle Chili Powder”
1 Tbsp. Red Crushed Chili Pepper
1 tsp. Ground Pepper
1 tsp. Garlic Salt

RECIPE

In a large bowl, mix tomato sauce, ketchup (just fill one of the empty tomato sauce cans for a measurement), kidney beans, pepper, garlic salt, chili pepper, chipotle chili powder, and only ONE tablespoon of the ancho chili powder. Set aside.

Chop onions and mince garlic. Set aside.

Bone and trim beef well, then cube into bit sized pieces. Set aside.
HINT #1: Just about any type of stew meat will work well, though I prefer a 7 Bone Roast. Sirloin Steak works well, too.

Take one chili pot and one large skillet, split oil evenly, and heat. Split garlic and onions evenly and saute until onions are translucent.  Add cubed beef to chili pot and ground beef to skillet. Split remaining ancho chili powder and sprinkle evenly on meats. Add salt and pepper to taste. Brown well.

Once all meats are browned, add contents of skillet to chili pot. Also add contents of mixing bowl and Tequila.

Stir well. Reduce flame, cover and slow simmer for 2 hours – stirring occasionally.
Here’s the trick: Remove from flame for one hour or so. Then return to simmer for another two hours – stirring occasionally.

Serve in bowls topped with fresh grated cheddar cheese and warm bread (homemade, if possible).

HINT #2:If you can make this a day ahead of time, it is even better the next day! Just reheat it VERY slowly, covered, over a low flame. Sometimes you may need to add a touch of water if it reheats too thick.

Prep Time = 30 minutes
Cook Time = 5 total hours
Serves 7-10

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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