Chili

Chili


Print Recipe
Chili
The Super Bowl party is right around the corner. We all have a few favorites, this chili is one of mine. The technique is simple all you need is a little time. Chili on Happensatthebean.com #happensatthebean
Cook Time 2.5 Hours
Servings
People
Ingredients
Cook Time 2.5 Hours
Servings
People
Ingredients
Instructions
  1. Add bacon grease to a medium pot over medium heat, add onions, and cook, stirring often, until soft, 8–10 minutes.
  2. Add meat and cook, breaking it up with a wooden spoon, until no longer pink, 5–7 minutes. Add garlic, chili powder, paprika, sugar, and salt to taste, mix well, then add tomatoes and 2 cups water.
  3. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thick, 2-2 1⁄2 hours until thick.
  4. Add beans and adjust seasonings. Keep warm on lowest heat.

Boneless leg of lamb


Print Recipe
Boneless leg of lamb
Here’s an easy recipe for smoked boneless leg of lamb. It’s full of flavour, tender and slightly smokey. Boneless leg of lamb on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Instructions
  1. Mix all the herbs, spices, mustard and zest in a small bowl. Slowly add the olive oil constantly whisking until a paste forms. Maybe 30 seconds.
  2. Smear paste over lamb and place in the fridge for 4 hours or overnight.
  3. Remove lamb from fridge 1 hour prior to cooking. Bring your smoker or charcoal grill to 225F. If using a grill, cook using indirect heat.
  4. Place on smoker or grill and cook for about 2.5 hours. You want to pull the lamb at 135F(for medium-rare). Pull and lamb rest for at least 30 minutes.
  5. Slice and serve.

Swordfish and Capers


Print Recipe
Swordfish and Capers
I stopped eating swordfish many years ago. The Mercury was an issue, it was also hard to get fresh product. Fortunately I found abundant seafood here in Charleston. Everything’s always fresh and you better show up early. One can substitute blue fish or striped bass for swordfish or cook the fish in one piece and simple serve with tomato -caper sauce without pasta.
Prep Time 10 minutes
Cook Time 25 Minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 Minutes
Servings
people
Ingredients
Instructions
  1. Using a sharp knife slice the peeled tomatoes into 4 or 5 pieces.
  2. Cut the fish into 2-inch pieces. Take a paper towel and dry well. In a large sealable plastic bag, add half the flour.
  3. Heat a large skillet oven medium head. Add 5 tablespoons of olive oil. Add the garlic, cook until golden brown, 2-3 minutes. Using a spotted spoon, remove garlic.
  4. Raise heat to medium-high, salt and pepper half the fish. Toss the seasoned fish in plastic bag with half the flour. Shake off excess flour add fish to olive oil makes certain not to over crowd the fish. Cook for 2-3 minutes, should be lightly browned. Flip fish over and cook on second side for 2-3 minutes. Remove from pan, and repeat with second half of fish. Remove fish from plan and place on a plate.
  5. Add capers to empty skillet and cook for 1-2 minutes add tomatoes and a pinch of salt and pepper. Bring to a boil, adjust heat to low cover pan and simmer for 10-12 minutes.
  6. Return fish to skillet and cook for another minute or two. Remove from heat and set skillet on the side.
  7. Cook pasta, a few minutes shy of suggested instruction. Right before draining, reserve 1/2 cup of the pasta water.
  8. Return the empty pasta pot to the stove, add last tablespoon of olive oil and reserved pasta water to boil. Turn heat to high, add drained pasta and toss. Add the fish sauce a little pepper and half the parsley. Cook for 2-3 minutes stirring constantly.
  9. Divide between 4-6 bowls add remaining parsley and serve.

Bolognese

Print Recipe
Bolognese
Marcella Hazan, the cookbook author who changed the way Americans cook Italian food has a great Bolognese recipe. Over the years I have changed a few things. No celery, carrot or onion. I added chicken livers, ground pork and ground veal to the ground beef. I also substituted red wine for white and I finish the sauce with heavy cream and pasta water.
Prep Time 20 minutes
Cook Time 3.5 hours
Passive Time 24 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 3.5 hours
Passive Time 24 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400F.
  2. Heat oil in a large ovenproof casserole over med-high heat. Add garlic and chicken livers. Stirring a bit until pink is not longer present.
  3. Add beef, pork and veal, stir to combine. Cook until meats are no longer pink about 1- minutes. Add rosemary and stir well.
  4. Add red wine and let simmer for 5-8 minutes until reduced. Add tomatoes and water.
  5. Bring to a boil. place in over and cook uncovered for 3 hours. Stir from time to time.
  6. Let cool completely, refrigerate overnight covered.
  7. To serve, remove rosemary from the sauce. Add 8 cups of sauce to a large skillet, over medium heat. Add heavy cream, salt and pepper and bring to a gently simmer.
  8. Cook pasta, according to directions. Add a 1/2 cup of the pasta water to the sauce. Place cooked pasta in skillet with sauce and stir to coat. Serve with grated cheese.
  9. ***To serve 4-6 use 4 cups of meat sauce and 1 cup of heavy cream

Potato Gratin

Print Recipe
Potatoes Gratin
This Potato Gratin welcomes fall. Thanksgiving is around the corner, this creamy garlicky dish never disappoints. Potato Gratin on happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Instructions
  1. Preheat oven to 400F degrees.
  2. Rub one clove of garlic split in half all over a 10 X 14-inch gratin dish. Let rest for 10 minutes. Butter gratin dish and place aside.
  3. Combine stock, heavy cream, garlic, rosemary, nutmeg, salt and pepper in a medium saucepan.
  4. Bring to a medium simmer, lower heat and continue to simmer for 30-45 minutes. Cook until thick and slightly reduced.
  5. Strain out garlic cloves and rosemary.
  6. Peel potatoes and cut into 1/8-inch slices.
  7. Arrange first layer of potatoes in the butttered pan, overlapping the potatoes a bit.
  8. Sprinkle the potatoes with 1/2 cup of the liquid and 2 tablespoons of the grated cheese.
  9. Repeat with remaining potatoes and cream, about 4 layers.
  10. Add the remaining cheese after the final layer of potatoes.
  11. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake another 30 minutes, until top turns golden brown.
  12. Remove from oven, let rest for 10 minutes before serving.

Braised Short Ribs

Print Recipe
Braised Short Ribs
Prep Time 45 minutes
Cook Time 3.5 hours
Servings
People
Ingredients
Prep Time 45 minutes
Cook Time 3.5 hours
Servings
People
Ingredients
Instructions
  1. Preheat oven to 325F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
  2. Add onions, garlic, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Add red wine, raise heat to high can cook for 20 minutes.
  3. Return short ribs with any accumulated juices along with beef stock. The liquid should cover ribs by at least 1 inch, if not add water to do so. Bring to a gentle simmer, cover and transfer to oven for 3 hours.
  4. They are done when meat is fork tender and falling off the bone.
  5. Transfer short ribs to a large platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve

Summer Bruschetta

Print Recipe
Summer Bruschetta
Need a quick appetizer? Make your own bruschetta its easy to put together and bespoke to your taste. Slice and dice a few things, grill a few baguette slices and you have a delicious appetizer. Add soppressata, cantaloupe, figs or a favorite soft cheese.
Prep Time 15 Minutes
Cook Time 5 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 5 Minutes
Servings
People
Ingredients
Instructions
  1. Heat grill/oven to medium-high.
  2. Slice baguette into 1 inch pieces. Place bread on grill/oven for 1-2 minute. Flip and cook other side under lightly browned.
  3. Place strawberries & tomatoes in two separate bowls.
  4. Add garlic to tomatoes. Add half the salt, pepper, balsamic, olive oil and basil to each bowl. Stir well.

Gazpacho

Charleston farmers market

 

Print Recipe
Gazpacho
When it’s blazing hot, this simple cook free dish is a great option. This bread less gazpacho is light and delicate with a beautiful bright color.
Prep Time 15 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Instructions
  1. Add tomatoes, jalapeño , cucumber, onion and garlic in blender. Blend on med-high for 2-3 minutes.
  2. With blender running, add vinegar & salt. In a slow steady stream add olive oil. Color will change to a bright orange at this point.
  3. Place a cup of the soup thru a fine strainer. If no solids remain in stainer, pour soup into a pitcher and chill for 8 hours or overnight. If solids remain, all the soup needs to be strained.
  4. Before serving, taste and correct seasoning. If you want a thinner soup, add a few ice cubes prior to serving.
  5. Can be served in a traditional bowl, a chilled martini or tumbler.
  6. Garnish with tomato halved, cilantro or mint.
Recipe Notes

A little lump crabmeat on top also makes a great garnish. 

Carnitas

Print Recipe
Carnitas
Confit is a French cooking technique. It means to cook in ones own fat. Carnitas is pork(usually shoulder) gently simmer for hours, in lard. It results in a rich, crispy, tender moist dish.
Prep Time 30 Minutes
Cook Time 3.5 Hours
Servings
People
Ingredients
Pork
Tomatillo Verde
Prep Time 30 Minutes
Cook Time 3.5 Hours
Servings
People
Ingredients
Pork
Tomatillo Verde
Instructions
  1. Preheat over to 350F
  2. Place a large Dutch oven, over high heat. Add lard, brown pork on all sides. Will take 3-5 minutes per/side.
  3. Once all browned, all salt, pepper, cumin, bay leaves and cinnamon sticks to pot. Add milk and enough water to cover the pork pieces.
  4. Place foil over top cover tightly and add lid(if you have one). Cook for 2-2.5 hours until porks tender.
  5. Remove from oven.
  6. To finish, break/city the meat into into largish(3-4inches)pieces.
  7. To crisp, turn over to 450F. Remove foil/top from pot. Place in hot over for 35-45 minutes. Until all the liquid is gone and the meats crisp. Remove from oven, serve.
Tomatillo Verde
  1. Remove tomatillos huskys and wash with cold water.
  2. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 10 minutes. Remove tomatillos with a slotted spoon.
  3. Place tomatillos in blender with other ingredients and pulse until well mixed.
Recipe Notes

Mexican coke can be substituted for part of  the milk. The results are similar, maybe a little sweeter. Unfortunately the high sugar content in the soda makes cleanup a project. 

Red Beans

In a simple dish like red beans, it’s imperative the beans are “good.” Old beans regardless of soaking or cooking times will not completely soften. To ensure my beans are of good quality, I order directly from Camellias beans.

Print Recipe
Red Beans
New Orleans is one of my favorite eating cities in America. One dish everyone should be required to taste is red beans and rice. Simple ingredients transform humble beginnings into a silky, smokey, spicy pot of greatness. I made a hock stock prior to making the red beans. Fill a large pot with water (12-15 cups)completely covering the hocks. Bring to a boil, cover reduce heat to medium and cover. Cook for 2-3 hours, until stock is cloudy and hocks are tender. Can make stock, the night before and refrigerate(once cooled) overnight while beans soak.
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Instructions
  1. The night before preparing place beans in a large bowl and cover with 6 cups cold water. 12-16 hours later, drain and rinse.
  2. In a large Dutch oven add bacon grease or oil to medium-high heat until hot. Add onion, bell pepper, and celery. Add salt and cook, until vegetables are soft, stir often. Once slightly browned add garlic and cook, stirring, until for a minute. Add cayenne pepper, and 15 grinds of fresh black pepper. Stir well to combine. Add beans, along with hock stock, hocks and bay leave. If stock fails to cover beans, add water to cover by about 2 inches. Bring to a boil, reduce to a bare simmer. Cook beans uncovered until beans are tender 2 -2 1/2 hours.
  3. Remove hocks from pot.
  4. Using a large wooden spoon, mash 1/4 of beans against side of pot or use an immersion blender.
  5. Once hocks have cooked, pick meat disguard bones and skin, return meat to pot. Serve with white rice.
Recipe Notes