Easy Enchilada Sauce

  • 3 Tablespoons olive oil
  • 1 Tablespoon flour
  • 1/4 cup New Mexico chili powder (more or less depending on strength)
  • 16 ounces chicken stock
  • 2/3 6 ounce can tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  1. In a saucepan, heat the oil.
  2. Add flour and cook, whisking for 1 minute.
  3. Add the chili powder and cook 30 seconds.
  4. Stir in stock, tomato paste, oregano, cumin and onion powder and bring to a boil.
  5. Reduce heat and simmer 30 minutes until flavors are well-blended, stirring often.
  6. Season to taste with salt and pepper.

Chili 2

The flavor should be robust. It shouldn’t be too salty, but it shouldn’t taste like it needs salt at the table either. The best thing to do is taste after an hour of cooking and adjust the spices then, once the flavors have had a chance to blend. This can be eaten the day you make it but it’s better the next day.

  • 2 lbs lean ground beef
  • 1 medium onion coarsely choppled
  • 3 cloves garlic diced
  • 2 15.5 oz. can black beans drained and rinsed
  • 2 small cans chopped green chilies (like Old El Paso or El Rio)
  • 1 10 oz. can diced tomatoes with green chilies, mild
  • 1 small can sliced black olives (drained)
  • 1 28 oz. can diced tomatoes (not flavored or Italian style)
  • 4 tablespoons chili powder (mild)
  • 1/2-1 tablespoons ancho chili powder (optional, very flavorful and can be hot)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/4 teaspoon ground cinnamon ?
  • 3/4 qt. beef broth or enough to cover mixture
  • A few dashes of Tabasco Pepper Chipotle Smoked (optional)
  1. In a large pot, brown the beef in a little olive oil until broken up and cooked through.
  2. Strain the beef in a colander in the sink.
  3. In the empty pot saute the onions and garlic in a little more olive oil until soft and translucent.
  4. Add the drained beef back to the pot with the onions and garlic. Stir.
  5. Add the drained beans, the chilies, the tomatoes with the juice in the can, the drained olives and the spices. Stir all of this together.
  6. Add the beef broth and stir. There should be enough liquid to cover the mixture. If there isn’t add a little water, or better yet, beer.
  7. Bring to boil then simmer uncovered on low covered for about 1.5 hours, then uncovered for another 1.5 hours or so until the chili gets pretty thick. The concept is that as the water in the broth evaporates and the mixture thickens the flavors intensify. Be sure to stir every fifteen minutes or so. If it starts to burn at the bottom reduce heat and/or stir more frequently.
  8. Check for spiciness level. If it isn’t spicy enough add a little hot sauce like Tabasco Pepper Chipotle Smoked Sauce or Frank’s. Or you can add a little ground cayenne pepper.

Bloody Mary Mix

  • 1 64 oz Campbell’s tomato juice
  • 3 T white vinegar
  • 2T fresh lemon juice (optional)
  • 1 1/2 T worcestershire sauce
  • 1/2 T Louisiana hot sauce (Crystal, Frank’s or similar)
  • 1/2 t onion powder
  • 1/2 t sugar (optional)
  • 1/4 t ground black pepper
  • 1/4 t celery salt
  • 1/4 t garlic powder
  1. Combine all ingredients in large pitcher.
  2. Mix very well.
  3. Pour back into tomato juice jar.
  4. Let flavors blend in for a few hours before serving.

Memphis Rub

Great all purpose rub.

  • 1/4 cup paprika
  • 1 tablespoon firmly packed dark brown sugar
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 teaspoon celery salt
  • 1 teaspoon freshly ground black pepper
  • 1 to 3 teaspoons cayenne pepper, or to taste
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  1. Blend all together in a spice jar. Sprinkle liberally on meat before grilling or barbequeing.

BBQ Sauce 2

  • 1 1/4 C Water
  • 3/4 C Tomato Paste
  • 1/4 C White Vinegar
  • 2 T Worcestershire
  • 2 T Brown sugar
  • 1 T Hot Sauce (+/- to taste)
  • 1 T Chili powder
  • 1 T Honey
  • 1 T Paprika
  • 1 t Salt
  • 1 t Liquid Smoke (+/- to taste)
  • 1 t Dry mustard
  • 1/2 t Garlic powder
  • 1/2 t Onion powder
  • 1/2 t Cumin powder
  • 1/2 t Black pepper
  1. Combine and heat all in a pan on very low to unite flavors. Cool. Store in clean ketchup bottle.

BBQ Sauce 1

  • 14 oz bottle of Ketchup
  • 2 T Apple cider vinegar
  • 1 T Hot Sauce (+/- to taste)
  • 1 T Worcestershire
  • 1 T Brown sugar
  • 1 T Chili powder
  • 1 T Honey
  • 1 T Molasses
  • 1 T Paprika
  • 2 t Liquid Smoke
  • 1 t Salt
  • 1 t Dry mustard
  • 1/2 t Garlic powder
  • 1/2 t Onion powder
  • 1/2 t Cumin powder
  • 1/2 t Black pepper
  1. Combine all and heat until just bubbling in a covered pot then reduce heat until flavors are merged. Cool. Store in clean bottle.

Asian Fusion Chicken Wings

  • 2 T chili powder
  • 1 t ground coriander
  • 1 t ground cumin
  • 1/4 C sugar
  • 1/4 C molasses
  • 3 T Thai fish sauce
  • 1/3 C soy sauce
  • 4 garlic cloves finely chopped
  • 1 inch piece of ginger finely chopped
  • 2 lbs chicken wings, cut into sections, ends discarded
  1. In a small sauce pan, light toast the chili powder, coriander and cumin until fragrant but not smoking.
  2. Add all other ingredients except the wings and heat until sugar is dissolved. Let cool.
  3. Combine wings and marinade in a bowl, coating wings well and marinate in fridge for several hours or overnight.
  4. Preheat oven to 425 f.
  5. Line a sheet with foil folding up foil about 1 inch to make sides. Place racks on foil.
  6. One at a time, remove wings from bowl draining as much marinade as possible back into bowl and arrange wings on racks.
  7. Bake in oven for 35-40 minutes, or until wings are well browned.
  8. While wings are cooking heat marinade in a small sauce pan to thicken a little, about 15-20 minutes.
  9. Place cooked wings in a bowl, strain thickened marinade over wings, toss and serve.

Basic Tomato Sauce

Basic tomato sauce for pasta. Makes several containers for freezing.

  • 3 T olive oil
  • 2 medium white onion, 1/4-inch dice
  • 8 garlic cloves, peeled and thinly sliced
  • 2 medium carrots, shredded
  • 1/2 T fresh basil chopped or 1/2 t dry (use sparingly)
  • 1/2 T fresh oregano chopped or 1/2 t dry (use sparingly)
  • 1 t salt or to taste or none at all
  • 1/4 – 1 t sugar
  • freshly ground black pepper to taste
  • 3 28-oz can peeled whole tomatoes with juices
  • 2 28-oz can crushed tomatoes
  • 4 T tomato paste
  1. Heat the olive oil over medium heat.
  2. Add the onion and garlic, and cook until soft, don’t burn.
  3. Add the basil, oregano and carrot. Cook until the carrot is fairly soft.
  4. Meanwhile, crush the whole tomatoes a bit with a potato masher or your hands.
  5. Add all of the tomatoes and juice with the tomato paste and bring to a boil, stirring often.
  6. Lower the heat and simmer, stirring frequently to avoid burning, until the watery juices are mostly gone and the flavors are well incorporated, 45 minutes to 1-1/2 hours

BBQ Ribs

  • 2 racks pork spareribs (Whole Foods has good trimmed ribs)
  • bbq rub
  • bbq sauce
  • white vinegar
  1. Coat ribs on both sides generously with rub, wrap with clear wrap, refrigerate overnight.
  2. Rinse rub from ribs with water and pat dry with paper towels.
  3. Mix a little bbq sauce and white vinegar to make a finishing mop.
  4. Cover water pan with foil.
  5. Light a small amount of charcoal in a charcoal chimney.
  6. Fill charcoal chamber part way leaving a hole in the middle, like a donut.
  7. Pour lit charcoal into donut hole.
  8. Reassemble smoker and fill water pan with a hose.
  9. Cover smoker and check temperature with digital cooking thermometer.
  10. When temp is steady and between 240 and 275 arrange ribs on top grate and cover.
  11. Smoke at 240 to 275 for 3 hours.
  12. Wrap ribs in foil and return to smoker another hour.
  13. Remove ribs from smoker and let rest, still wrapped in foil for one more hour.
  14. Open foil, ribs should be done and tender.
  15. Just before serving, brush ribs with finishing mop and grill lightly on gas or charcoal grill.
  16. Serve.