Cook: Lunch Bunch Chicken Chili

This week I brought in chicken chili for the lunch bunch. I’ve been working on my chicken chili recipe for quite some time. The lunch bunch assured me that I had perfected it. I’m a late-bloomer to the chili cookery realm. I hated chili as a kid. Specifically, I hated beans. But recently I found out that real Texas-style chili does not contain beans at all. In fact beans are an anathema to chili connoisseurs.

My chicken chili is based on Alton Brown’s Pressure Cooker Chili Recipe. I adapted the recipe to be cooked on a stovetop. The tortilla chips act as a thickener, so be sure to crush them finely. Remember that tortilla chips are usually salted, so take care not to put too much salt in your chili. I use baked tortilla chips to save fat and calories.

I serve my chili with toppings such as shredded cheese, fat-free Greek yogurt (a great substitute for sour cream), and diced avocado.

Ingredients

3 pounds boneless-skinless chicken thighs
2 teaspoons olive oil
½ teaspoon kosher salt
1 (12-ounce) bottle or can of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips, crushed
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin

Directions

Mix all of the ingredients except for the chicken, olive oil, and beer in a bowl. Set aside.

Remove the remaining bits of skin and fat from the boneless-skinless thighs, then dice them into bite-sized pieces. Heat the olive oil in a large pot. When the oil starts to shimmer, sauté the diced chicken thighs until slightly browned and partially cooked through. Sprinkle with the salt. Add the beer, scraping the browned bits from the bottom.

Add the salsa mixture to the pot, and stir to combine thoroughly. Turn the heat down to low, and simmer 30-45 minutes or until chicken is cooked through. Taste and adjust seasonings. Serve and enjoy!

Feast: Jury Duty

The night before jury duty I sent out a plea via Facebook and Twitter for lunch recommendations. Thank goodness for my foodie friends. The first recommendation was for the halal cart in front of the courthouse (Thanks Jon!).

Baltimore City gives jurors $15 in cash as compensation. I was able to get a great lunch from the halal cart for $5. I had a lamb gyro. The lamb was tender and flavorful. It was served on a warm pita with a creamy sauce that and a spicy sauce. I think it usually comes with lettuce, tomatoes, and onions. However, I asked for a “salad on the side” so they wrapped them up in a separate piece of aluminum foil. The meal came with a drink, so I went the healthy route and got a bottle of water.

The halal cart is usually located near the Clarence Mitchell Courthouse on Calvert Street during the week. Sadly they do not come out on weekends.

The meal was cheap, flavorful, and filling. Also, it was the best part of jury duty.

Cook: Lunch Bunch

Some of my co-workers and I decided to do a communal lunch instead of buying lunch every day. We figured that a home-made lunch would be easier on both the wallet and the waistline. Each of us has a day to bring lunch for the rest of the group. Wednesday is my day.

This past Tuesday night, I was stuck for something to bring. I am currently taking my capstone classes for grad school. Between work  & school, I’m going full tilt. I needed something simple and fast.

I decided to do a cross between a casserole & a lasagna. I bought a pre-cooked roll of polenta (It looks somewhat like a package of sausage) and topped it with turkey sausage, mushrooms, marinara sauce, and mozzarella cheese. I also made a huge green salad.

Polenta Casserole

Ingredients

1 roll of pre-cooked polenta
1 tablespoon olive oil
1 pound turkey hot or sweet Italian sausage links (I used hot)
8 ounce carton of mushrooms, sliced (I bought a carton of sliced mushrooms)
25 ounce jar pasta sauce ( I used Mezzetta Napa Valley Bistro Homemade-Style Marinara)
2 -  8 ounce bags shredded part-skim mozzarella cheese
Non-stick spray

Directions

Pre-heat oven to 350°

Spray 9 x 13 x 2 inch baking dish with nonstick spray. Slice polenta crosswise into ¼-½ inch rounds. Place rounds in one layer on the bottom of the baking dish.

Slice turkey sausage links crosswise into ½ inch thick rounds. Heat a large pot over medium high heat. Add olive oil. Once olive oil starts to shimmer, add sliced turkey sausage and mushrooms. Saute until turkey sausage is almost cooked through. Add pasta sauce and heat through.

Pour sauce mixture over polenta rounds in the baking dish. Sprinkle shredded mozzarella cheese evenly over the top of the sauce mixture. casserole in the oven and bake until cheese is melted, golden brown, and bubbly — about 30 minutes. Let cool 5 minutes before slicing and serving.

Feast: Vino Rosina

My wine club did a tasting at Vino Rosina, a fabulous wine bar in the Harbor East neighborhood of Baltimore.

This tasting had a definite Spanish flair. Each wine was paired with a small bite that brought out its best flavor notes.

First up was Xarmant Arabako Txakolina, 2010 paired with Cojonudo — a chorizo and fried quail egg canapé. This bright, citrusy, minerally wine made a perfect foil for the fatty chorizo and buttery quail egg.

Next was Cava Reserva Rose, Covides “Gran Gesta” paired with Croquetas de la Batata — a sweet potato cake spiked with smoked paprika and bacon. This sparkling rosé was dry with notes of pear and strawberries on the nose and palate.

 Next was  2008 Bodegas Bilbainas“Vina Zaco” Tempranillo was paired with Banderillas — an olive, cheddar, cornichon, and red pepper skewer. There was a good note of barnyard on the nose, which is something I’ve never smelled in a Tempranillo before. The palate has blackberry, cherry, and plum with earthy notes on the palate. The wine really stood up to the strong flavor of the gherkin.

Not only was the last wine my favorite, it had the coolest label. The 2010 Honoro Vera Granacha (Granache) was paired with Paellitos – a tiny paella. The wine had chocolate covered cherries on the nose. The palate revealed blackberries and cherry-cola with a peppery finish. This wine definitely had some junk in the trunk. I bought a bottle of this at The Perfect Pour for $10.99.

We ordered extra drinks and food. We serenaded Tina the Bar Manager, Devlyn the Executive Chef, and Josh the Sommolier/General Manager with the song “We Love You Conrad “(insert Tina, Devlyn, or Josh instead) from the musical Bye Bye Birdie. As usual, I had a blast.

Drink: 2008 Bogle Phantom

2008 Bogle Phantom
Zinfandel 51% – Petite Sirah 47% – Mourvèdre 2%
California
Price: $15.99

The first thing that popped into my mind when I saw Bogle Phantom at Trader Joe’s was my high school mascot, the Phoebus Phantom. Then I read the label. I knew this was gonna be good.

I was right. The wine is a deep purple. The nose reminded me of my grandmother’s blackberry cobbler. Scents of blackberries and cinnamon waft from the glass. The palate has blackberries, cherries, raspberries, and spice. The Phantom has junk in the trunk. It is full-bodied, smooth, rich, ripe, and round.

Serve the Phantom with hearty grilled or roasted meats. I served it with  rib-eye steak, mashed potatoes, and sautéed haricot vert.

Drink: Get Real in 2012

I owe a lot of what I know about wine to my wine club.  Every month, we select a new, relaxed venue for a tasting and to learn about new wines.

This month’s tasting was held at the Wine Underground a great local wine store that holds tastings in their fantastic underground wine cave. Armin, Wine Underground’s manager, gives informative lectures. The theme “Get Real in 2012” was based on  Armin’s response to the drinks business‘s article about manipulated wine.

Armin selected a great lineup of wines that range from $10 – $22.99,  which are made by smaller, lesser-known wineries

 2009 Arlie’s 7
Monmouth, Oregon
Müller Thurgau, Riesling, Pinot Gris, Gewürztraminer, Chardonnay,
Pinot Blanc, and Auxerrois.
Price: $13.00

 This white blend has citrus, floral, and honey on the nose. The palate has citrus with some notes of spice. Pair this easy drinking wine with salmon or a bitter green salad.

2006 Springfield Estate Wild Yeast Chardonnay
Robertson, South Africa
Price: $19.99

 This South African Chardonnay is fermented with natural airborne yeast – which is the traditional old school style. There is a mild sweetness on the nose. The palate has tropical fruit with some minerality, earth, and a hint of a hard cheese, like pecorino in the finish. I enjoyed this wine. However not everyone was a fan. Overheard: “I need to eat some cheese to get the taste out of my mouth.” Pair this complex wine with roast chicken or pork dishes.

2010 Condé Vllar Tinto
Alentejano, Portugal
Aragonez, Trincadeira, Allicante Bouschet, Touriga Nacional
Price: $9.99

Armin described the color as “electric magenta.” Conde Villar is one winery in Portugal that does not make port. This light-bodied red has raisins on the nose. It tastes of cherries, blackberries, tobacco, and a spicy earthiness with a hint of menthol in the finish. Some Bad Girls compared this wine to Pinot Noir. Pairing suggestions by the Bad Girls: roast chicken with a plum sauce, herbed roast pork tenderloin, ‘kitchen sink’ salad with bleu cheese, or just by itself.

2009 Musar Jeune
Lebanon
Cabernet Sauvignon, Cinsault, Carignan, Syrah
Price: $15.99

“Just when I thought my life could not be changed by wine again, I tasted a 1989 Chateau Musar.”– Armin

I had never heard of Lebanese wine before. I don’t know why since this region is the cradle of winemaking. The Hochar (pronounced Hoshar) family moved from France to Lebanon in the 12^th century and has remained there ever since.  Read more about the fascinating history of Chateau Musar when you have a moment. Only after you’ve finished reading my blog.

On to the wine – Serge Hochar leaves the barrels under filled to allow the wine to slightly oxidize. Usually oxidized wine is bad. But in this case Serge controls the amount of oxygen that comes in contact with the wine. Armin says that this wine is meant to be an expression of the grapes that they use and the terroir.

The 2009 Musar Jeune Rouge is deep purple in the glass. It was a little too cold when Armin first poured it and had notes of leather on the nose. However, after warming up in the glass the leather faded into notes of blackberry and vanilla. I see this fruit forward red pairing nicely with roast  pork or beef tenderloin.

2009 Domaine Du Pas De L’Escalette Les Clapas
Languedoc, France
Old Vine Carignan, Grenache, Syrah, Cinsault
Price: $22.99

 This red wine has a nose that one politely refers to as “barnyard.” It reminds me a bit of a horse pasture with the scent of wet earth and hay. Some of the wine club members refer to it as a “poo wine” – which isn’t a bad thing. The barnyard funk gives way to some baking spices. The palate has notes of plum, blackberry, and cassis. This was my favorite of the five. I would serve this with braised lamb.

Wine Underground has an eclectic cheese selection. The square cheese in the front is a Der Alpen Kase made by Pennsylvania Dutch cheese maker John Esh. He has a line of cheeses called Goot Essa. This cheese tasted like a combination of a sharp cheddar and a Swiss. The wedge with the vein is Montboissie du Haut Livradois Morbier. This semi-soft cheese has a nutty flavor. The vein is a thin layer of vegetable ash.

The round cheese on this plate is ColoRouge by Mou Co – a triple cream washed rind cheese. It was a creamy and delicious. In describing this cheese, I am tempted to use clichés like ‘sinful’ and ‘decadent’.  The wedge is Beemster XO – a Gouda that has been aged 26 months. It has a malty yet mellow flavor.

As usual – I had a great time. Armin is both knowledgeable and entertaining when he gives a wine lecture. I learned a lot and had some delicious wine and cheese. I’d say that was a productive afternoon. Next month we are going to do an exotic wine tasting followed with pole dancing. I can’t wait!

Wine Underground
4400 Evans Chapel Road, Baltimore, MD 21211
[410] 467-1615

Drink: 2008 Earth, Zin & Fire

2008 Earth, Zin & Fire
Zinfandel
Lodi, California
Price: $15.99

I usually steer clear of wines with gimmicky labels. They usually aren’t very good at best and horrible at worst. But this wine had a gimmicky label and a clever name. Earth, Zin & Fire. You know — like the band?

The wine is deep purple in the glass with tinges of brown. The nose has cherry, tobacco, and a hint of mint. It is medium bodied. This old-vine Zinfandel has notes of cherry and raspberry on the palate.

I found this wine to be quaffable. However, at this price point I expect more junk in the trunk. It was not a bad wine. Just not my style of wine.

Pair this wine with a burger or pizza.