I doubt if I could name a favorite food. My taste seems to change almost hour to hour. But overall I like foods that are either bitter or spicey. Spicey is always a safe choice for me. If one of the ingredients is Haberano peppers I will almost always like it.
I don't have all the ingrediants but for a main dish today my taste buds call for:
Five Meat Habanero Chili
This is my modified version of a Cook-book recipe, the original recipe called
for some haram ingredients such as bacon.
Ingredients
- * 4 slices hickory-smoked turkey breast
- * 3/4 pound ground beef
- * 1 pound bulk ground turkey
- * 3/4 pound cubed beef stew meat
- * 1 1/2 cups chopped onion
- * 2 cloves garlic, minced
- * 1 stalk celery, chopped
- * 1 to 4(or to taste) habanero peppers, minced,
- the original recipe calls for 1/2 habanero and for it to be seeded
- * 1/2 large green bell pepper, chopped
- * 1/2 large red bell pepper, chopped
- * 1 (28 ounce) can tomato sauce
- * 1 1/2 teaspoons ground cumin
- * 2 cups cubed cooked chicken
- * 3 (14.5 ounce) cans fire-roasted diced tomatoes, with juice
- * 1 (15 ounce) can cannellini beans, rinsed and drained
- * 1 (15 ounce) can pinto beans, rinsed and drained
- * 1 (15 ounce) can butter beans, rinsed and drained
- * salt and pepper to taste
- * 3/4 cup sour cream (optional)
Directions
1. Place the smoked turkey in a large pot with a little olive oil, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the turkey slices on a paper towel-lined plate crumble or cut into small pieces. In the same pot, stir in the ground beef, ground turkey, and beef stew meat. Cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. Drain and set meat aside in a bowl. Discard any excess grease.
2. Reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato sauce and cumin, then add the beef and ground turkey mixture, smoked turkey, and chicken. Stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. Season with salt and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. Serve with a dollop of sour cream.
For desert (this I have the ingredients for, actually a prepared mix in a box) is Tiramisu the mix I use is the Oetker brand from Ontario, Canada and for the to be added ingredients I use 1/2 cup Espresso coffee and 1/2 cup fresh cream (We finaly found a neighbor with a milk cow)
TIRAMUSU
For the brave who want to make it from scratch:
- Ingredients:
- Hot Milk Sponge
- MILK, 1/4 cup
- BUTTER, 2 teaspoons butter
- FLOUR, 1-1/4 cups
- BAKING POWDER, 1 teaspoon
- EGGS, 3
- SUGAR, 1-1/4 cups
- EGG YOLKS, 3
- Ingredients:
- Mascarpone Cream
- ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
- HOT WATER, 1/2 cup + 2 tablespoons
- MASCARPONE, 1 cup
- EGGS, 3 separated
- SUGAR, 6 tablespoons
- HEAVY CREAM, 1 cup
- VANILLA, 1/4 teaspoon vanilla
- SALT, a pinch
- COCOA POWDER, enough to sprinkle
- POWDERED SUGAR, enough to garnish
- Directions: Sponge Cake
- Preheat the oven to 350 degrees.
- Grease and lightly flour an 8 by 11-inch sheet tray.
- Heat milk and butter until the butter melts.
- Stir the flour and baking powder together and set aside.
- Beat eggs, sugar, and yolks.
- Fold in the flour mixture and the milk.
- Pour into the prepared pan.
- Bake for 10 minutes.
Directions: Mascarpone Cream
Combine the espresso, water and set aside.
In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
Set over a hot water bath and beat for 3 minutes until light and foamy.
Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
Whip the cream until the cream holds a firm shape.
Fold in vanilla.
In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
Beat the egg whites and salt on medium until foamy.
Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
Fold the egg whites, all at once into the mascarpone.
Directions: Assembly
Cut the sponge cake in half crosswise.
Place in a pan large enough to fit the halved sponge cake snugly.
Moisten the cake with half of the espresso mixture.
Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder, and powdered sugar.
Top with the other half of the sponge cake layer.
Moisten with the remaining espresso mixture.
Top with the remaining mascarpone mixture, spreading evenly.
Sprinkle generously with the cocoa powder and powdered sugar.
Refrigerate, uncovered, for 2 hours.