Hey everybody! I hope you all enjoyed the first half of The Show! I was so excited, I forgot my banner! Welcome back, banner! It's time to wind this puppy down!
It's been a great ride. The Saints and I are just happy to be here! So go ahead, roll over us! :)
BREAKING NEWS BREAKING NEWS BREAKING NEWS BREAKING NEWS
The sporting news network ESPN has been purchased by some blue shadowy organization. Not much is known about how the network's programming will change, but here's a clip from its flagship program:
Hello, thank you all from Peyton Manning! Peyton couldn't be here tonight, as he's doing a commercial for #2 Lead Pencils! Though Mr. Manning is not here, we still must pay homage!
Today on The Peyton Manning Show, we ask the burning question: (dramatic pause) Does anyone know anyone who deserves to live on the same planet as Peyton Manning? And why?
We didn't think so!
Okay, that's enough fun. :)
Things have been crazy around here. There's big block parties for the game, and Mardi Gras is in full bloom! Things can get out of hand.
For instance, one Saints fan found her fanaticism a little too close to her heart:
These things happen. One night, she put her earrings on her dresser. When she woke up, she went to take her "vitamins," and snagged an earring down her throat. She was fine, after a few hours working it out. Still, cool x-ray. :)
But I'm not involved in any of that. I'm making Chili. This is serious business. If you've followed my blogs, you know I like to cook.
I've never made chili. My mom made some outstanding chili, and I feel like I'm starting a new legacy. I'll be making it Saturday, but I thought I should start this blog tonight! Geaux Saints! We'll be right back. Here's a musical interlude:
Musical Interlude
Okay, we're back! It's Saturday Morning, and we're making THE BEST Chili Recipe Ever! And this is coming from someone who has never made chili. Ever.
Wasabi Super Bowl Chili!
Here's the Ingredients:
4 tablespoons vegetable oil, divided
2 onions, chopped
4 cloves garlic, minced
1 pound ground beef
3/4 pound spicy Italian sausage, casing removed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong! brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/4 cup chili powder
1 tablespoon ground cumin
1/4 cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 (15 ounce) cans kidney beans
2 Anaheim chile peppers, chopped
1 serrano pepper, chopped
1 habanero pepper, sliced
This recipe serves eight. I bumped the ingredients up to serve twelve or so. Don't let it scare you! Never be scared.
And skip the coriander. I mean, please. What is it, anyhow? Sounds like the bad guys in one of those cheesy SyFy movies. The Coriander have invaded earth! Actually, it's a relative of Cilantro. Don't worry with it, unless you've got it in the cupboard already. But do add some onion powder! I put onion powder in everything these days.
I get most of my recipes from allrecipes.com. I like this site, because they feature comments from "chefs" who have tried the recipes. They make comments like, "This recipe is perfect! Here's what I changed..." :)
You can read their comments and make changes before you even start! Then that recipe becomes your own. This is a spicy recipe. Here's how you cook it, including alterations and pics from my culinary journey!:
Here's The Recipe, verbatim, from allrecipes.com:
1. Place 2 tablespoons of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander (meh), salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
2. In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
3. Stir in remaining 2 cans of beans and cook 45 minutes more.
Simple recipe, till I get ahold of it! :) First off,
WARMING WARNING WARNING WARNING
Do not chop up hot peppers without gloves!
I learned that the hard way a while back. Ended up soaking my hands in milk, covering them in baking soda, almost chopped them off. Not really! Also, if you don't want as much heat from your peppers, take the seeds out! They're the hottest part of the pepper I do believe.
The first two steps are kind of interchangeable. I sauteed the peppers first:
Then I browned the beef, sausage and onions:
I used ground chuck, and I thought it was a little fatty (my nickname when I was a kid), so I drained it, then added the peppers. Perfect!
A few notes on the remaining ingredients:
Rather than plain canned tomatoes, I used Rotel Tomatoes with Green Chiles, for a little extra kick!
And no, I'm not getting paid for this! :)
Also, the beer you use is important. Always! For this recipe, I used Samuel Adams Honey Porter!
(Sam, you can cut me a check if you want.)
Finally, I used prepared horseradish mixed with dry mustard instead of Wasabi. And after about an hour, I added some cubed spicy chicken that I baked the night before. That makes it MY recipe! Here's the near to final product:
Mmm-Mmm good! I'm taking it over to my buddy's house tonight. There's a big UFC pay-per-view, so we'll have some chili for the fights.
Did I mention that my buddy works for the cable company, and gets every cable channel and pay-per-view for FREE? He's my Best Friend! :) His girl is making something called White Pizza, which I think alludes to the cheeses. Should go well with chili. I'll be staying over for the Super Bowl. Marathon visit! I'm the thing that wouldn't go away! :) Kind of like this blog!
Unfortunately for Miss Prissy, they have a weiner dog, so she'll be unable to tag along. She'll have to watch the game here, but she's kind of a homebody, so it's okay. She's ready for the game!
WHO CAT!
UPDATE! I decided to stick around the house tonight, rather than go to the fights. I'm saving my energy up for The Big Game! And finishing this blog!
Before we go, we'll have a session of...
FROM THE EMAILS
This email comes from Pierre Pardone Contrare, from France, Italy:
"Meissure, why do you call it Wasabi Chili, if you do not put any Wasabi in it?"
Oh, you're a sharp one, aren't you Mr. Contrare? Can I call you Peepee? I call it Wasabi Chili, because I like to say Wasabi! WASABIII! And it's My Show, so shut up.
This next email comes from Taos, New Mexico. I used to live in Taos, and I've got a buddy there who sends me stuff from time to time. As a tremendous coincidence, I received this email today, while I was making chili! It's kind of funny, and remember, I didn't write this! It may contain... questionable language! Here goes...
New Mexico Chili Cookoff
For those of you who have lived in New Mexico, you know how true this is. They actually have a Chili Cook-off when the Taos Fiestas comes around. Judge #3 was an inexperienced Chili taster named Frank, who was visiting from Fort Wayne, Indiana. (I made that last part up. :) )
Frank: 'Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table, asking for directions to the Coors Light truck, when the call came in.
I was assured by the other two judges (Native New Mexicans) that the chili wouldn't be all that spicy and besides, they told me I could have free beer during the tasting, so I accepted and became Judge #3.' Here are the scorecard notes from the event:
CHILI # 1 - MIKE'S MANIAC MONSTER CHILI
Judge # 1 -- A little too heavy on the tomato. Amusing kick..
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These New Mexicans are crazy.
CHILI # 2 - EL RANCHO'S AFTERBURNER CHILI
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
CHILI # 3 - ALFREDO'S FAMOUS BURN DOWN THE BARN CHILI
Judge # 1 -- Excellent firehouse chili. Great kick.
Judge # 2 -- A bit salty, good use of peppers
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting sh*t-faced from all of the beer.
CHILI # 4 - BUBBA'S BLACK MAGIC
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. woman is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?
CHILI # 5 - LISA'S LEGAL LIP REMOVER
Judge # 1 -- Meaty, strong chili with Jalapeno peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the jalapeno peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them.
CHILI # 6 - VARGA'S VERY VEGETARIAN VARIETY
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my butt with a snow cone.
CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. It should be noted that I am worried about Judge #3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing. It's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.
CHILI # 8 – TAOS MOUNTIAN TOENAIL CURLING CHILI
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold, but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili?
Judge # 3 -- No report.
Taos is a cool place. :)
You know, we haven't hardly talked about the game at all this half! I was going to explain how The Saints became known as the Who Dats, and the Colts are called the Blue Meanies, but we're running late. That's okay, I needed a break from the hysteria! I guess this would be a good time to predict the final score:
Saints 103, Colts -17
:)
Tonight's musical guest is a lovely lady with a fantastic song. Her name is Sarah Bareilles. She's going to be performing her hit, Love Song.
Many of you have heard this song, but how many know the story behind it? Sarah, if you could, please tell a little about how this song came about, okay? Thanks.
Love Song
Excellent! Thank you so much, Sarah! Thanks to everybody for coming out for The Tuckgraph Show Super Bowl (Feud) Spectacular! Oh, and my real prediction?
Saints 31, Colts... 27! And best of luck, Indianamom!
Goodnight Everybody!
:)
TG
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