GGG Recipe of the Month

“GGG Recipe of the Month” Recipes …

Please check back on a regular basis as we’ll be updating this page regularly .

It’s time to plan on your Super Bowl Party and I will try to help, here are the Dips now you can buy the chips and of course the beer!

Hot Jalapeno Cheese Dip

1/2 pound shredded Cheddar cheese

1/2 pound shredded American cheese

1 large tomato, peeled and chopped

1 clove garlic, minced

1 pound bacon, cooked crisp and crumbled

2 to 3 jalapeno peppers, stems and seeds removed, minced

Combine all ingredients in a baking dish; cover and bake until cheese is melted and dip is hot. Serve from chafing dish or crock-pot. Make Ahead: Assemble the night before in a crock-pot; cover and refrigerate (removable crock insert). Cook on high, stirring occasionally, for about 2 hours. Turn to low and serve from the crock-pot.

Serves 10 to 15.

This one is a real eye-opener; you can make it to lite your fire or to just kiss your lips.

Beefy Chile and Cheese Dip

1 pound lean ground beef

1/2 cup chopped green onion

1/2 cup chopped green bell pepper

1/4 cup chopped red bell pepper or roasted red bell pepper

2 to 5 jalapeno’s, seeded, stemmed and diced

1 can (8 ounces) tomato sauce

1 can (4 ounces) chopped mild green chilies

1 tablespoon Worcestershire sauce

1 pound processed cheese spread (Kraft Velveeta), cubed

1/2 to 1 teaspoon cayenne pepper

1/2 teaspoon paprika

Corn chips

Brown beef and drain well. In slow cooker, combine beef, onion, pepper, and tomato sauce. Cover and cook on low for 2 to 3 hours. An hour before serving, add cheese, cayenne, and paprika. Stir occasionally. Serve with corn chips. Stovetop instructions:

Brown beef and drain well. Add onion, peppers, tomato sauce, chilies, Worcestershire sauce, cheese, cayenne, and paprika. Simmer for 1/2 hour, stirring occasionally. Serve warm with corn chips.

Makes about 6 cups.

GAME TIME MEXICAN DIP

1 tablespoon Butter

1 small (1/2 cup) red bell pepper, chopped

1 medium (1/2 cup) onion, chopped

2 (15-ounce) cans black beans, rinsed, drained

1 to 2 teaspoons fresh chopped jalapeno chilies

1/2 teaspoon ground cumin

1 cup salsa

1/2 pound (2 cups) Deli Cheddar or Co-Jack® Cheese, shredded

1 (12-ounce) container (1 1/2 cups) refrigerated guacamole

2 cups shredded lettuce

1/2 cup Sour Cream

Tortilla chips

Melt butter in 10-inch skillet until sizzling; add red pepper and onion. Cook over medium heat, stirring occasionally, until onion is softened (3 to 5 minutes). Stir in beans, jalapeno chilies and cumin. Continue cooking until heated through (2 to 3 minutes).

Transfer 1 cup bean mixture to food processor bowl fitted with metal blade or 5-cup blender container. Cover; process on High speed until smooth (30 seconds to 1 minute). Return blended mixture to remaining bean mixture; stir to combine. Spread bean mixture into 11×8-inch (2-quart) baking dish. Cover; refrigerate 2 hours or overnight.

Just before serving, evenly layer salsa, cheese, guacamole and shredded lettuce over bean mixture.

Spoon sour cream into reseal able plastic food bag. Snip off corner. Pipe sour cream over lettuce to resemble yard lines on football field. Serve with tortillas chips.

Yield: 15 servings.

Enjoy and may your team win—Go Chief’s

Chef Paul

These recipes will fit in for entertaining over the holidays and the up coming Super Bowl.

Spicy Bloody Mary Cocktail Meatballs

1/2 pound lean ground beef

1/2 pound ground pork butt

1 small inner celery stalk with leaves, minced

3 green onions, minced white and green

2 teaspoons prepared horseradish

1 large egg, lightly beaten

1/2 cup fresh Italian bread crumbs, soaked in warm water, squeezed dry and crumbled into pieces

1 teaspoon fresh jalapeno, seeded and minced

1/2 teaspoon Louisiana hot sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon light olive oil

1/2 cup Three Pepper Bloody Mary’s

In a bowl, combine the ground beef and pork with the chopped celery, onions, horseradish, egg, bread, hot sauce, salt and pepper and knead well until sticky. Form mixture into 1-inch balls.

Heat the oil in a large non-stick skillet over medium hot heat. Add the meatballs and cook until brown all over, about 5 minutes. Add the bloody Mary mixture and simmer over medium heat until the liquid reduces by half and the meatballs are glazed, about 2 to 3 minutes. Makes about 2 dozen meatballs.

THREE-PEPPER BLOODY MARY’S

1 cup vodka

1/4 cup minced, onion

1 small garlic clove, pressed

1 small jalapeno, seeded and minced

1 tablespoon fresh lemon juice

1 teaspoon Tabasco habanero sauce or other

2 1/2 cups tomato juice

4 teaspoons prepared horseradish

1 tablespoon Worcestershire sauce

1 teaspoon celery salt

1/2 teaspoon fine ground black pepper

Garnish

Lime wedges

Celery ribs

In a blender, combine the ingredients, if you want it smooth, if not mix, stir not shaken, pour over ice, garnish and serve.

Enjoy

Well it’s that time of year for sugar plum ferries to be dancing in little kid’s heads and so on, but I think most of us are looking for the new chili and barbecue season and what we want for Christmas. So to one and all have a happy and safe, Merry Christmas and a Happy and Prosperous New Year..

Since most of us are experiencing frostbite here is a relish that has a little bite.

SPICY CUCUMBER RELISH

1 cup sweet rice vinegar

1 cup golden brown sugar

1 teaspoon sea or kosher salt

1 large cucumber, peeled, cut in half and seeded and thinly sliced cross wise

4 to 6 Thai bird chilies or 2 to 3 Serrano chilies, minced

1/2 cup roasted unsalted peanuts, finely chopped

2 tablespoons minced cilantro leaves

Combine the vinegar, sugar, and salt in a small saucepan over medium heat. Bring the mixture to boil, stirring to dissolve the sugar and salt. Cook one minute at a gentle boil, stirring occasionally. Remove from the heat and cool to room temperature.

Place the cucumber, chilies, peanuts, and cilantro in a mixing bowl. Pour the cooled vinegar over the relish ingredients and mix gently. Chill and serve. If you want a milder relish seed and devein the chilies.

This recipe is for all Chocolate lovers.

SPICY CHOCOLATE SAUCE

4 ounces bittersweet chocolate, chopped

2 tablespoons half and half

1/2 teaspoon vanilla extract

1/2 teaspoon cayenne or chipotle powder

Place the chocolate and half and half in the top of a double boiler over hot, but not boiling water for about two minutes, stirring until smooth. Remove from heat and add the vanilla and cayenne. If the sauce is too thick add some more half and half. Serve over ice cream, cake or brownies.

Enjoy!

Chef Paul

In my travels I am always on the look out for tasty and different sauces, rubs and spreads. Here are some examples.

Creamy Mushroom Pepper Sauce

2 tablespoons butter

1/4 pound large Portobello mushrooms, chopped

1 teaspoon freshly ground black pepper

1/2 teaspoon chipotle powder

2 teaspoons all-purpose flour

3/4cup evaporated milk

Salt to taste

Melt the butter in a non-stick skillet over medium heat. Sauté the mushrooms, pepper and chipotle until the mushrooms are soft. Stir in the flour. Add the evaporated milk and simmer, uncovered for 5 minutes. Salt as needed. This is outstanding on top of a grilled, medium rare strip steak!

Smoke Roasted Garlic spread

1 large bulb garlic

2 tablespoons olive oil

1/2 cup ricotta cheese

1/2 cup real sour cream

1/2 teaspoon chipotle powder

1/8 teaspoon sea salt

1/8 teaspoon white pepper

Cut the top off of the garlic bulb, rub all over with the olive oil. Place in a smoker at 250 F degrees for about an hour and a half or until the cloves are soft. Remove from the smoker and cool enough to handle. Squeeze cloves out into a small bowl. Mash with a fork. Add the rest of the ingredients and blend with an electric mixer or process in a food processor until smooth. Cover and chill.

This is great as a spread, dip or top a steak or pork chop with it.

Enjoy!