Not Too Chili

At my house, chili is like ice cream; we can eat it all year round. I don't care if it's burning hot summertime, we love chili! Before surgery I liked it hot hot hot! Make it hot then add hot sauce! Yum! Since surgery, Prissy the Particular Pouch decided she doesn't like hot and spicy. So we don't eat hot and spicy anymore. If Prissy's not happy, nobody's happy. Ugh! Well Bob and I love Longhorn's chili. It's got a bite to it, but it's also mostly mild and just a touch sweet. My chili is not a copycat of Longhorn's, but it's got a bite to it, mostly mild and just a touch sweet. Bob and I love it...hope you do too!

Not Too Chili

1 pound 90/10 ground beef
1 envelope chili seasoning
1 can mild Rotele
1/4 cup ketchup
1 15-oz can diced tomatoes
2 8-oz cans tomato sauce
2 8-oz cans water
salt, pepper, garlic powder
1/2 medium onion, diced, divided

In a Dutch oven, brown the ground beef with the salt, pepper, and garlic powder. When halfway browned add 1/2 the diced onions. When the beef is cooked with no pink at all, add the envelope of chili seasoning. Mix and let it cook into the meat just a minute. Add the rest of the ingredients except for the reserved onions. Cover, bring to a boil. After it boils, lower heat to simmer and let the chili cook and reduce until it is a thick as you want it. If you want it hotter, add a few slices of pickled jalapeno at this point (or some fresh jalapeno). When ready, serve hot in small bowls and top with some diced onion.

Broiled Swordfish by Chef Rick Moonen

As soon as I got Chef Moonen's cookbook, Fish Without a Doubt, I had to try something. Right away! As in that night! I found this recipe on page 127 and thought it sounded really good. Swordfish is a little expensive here, so I substituted some cod loins since they would be nice and thick like swordfish steaks. As soon as we all took our first bites there were three sets of eyes rolling back in our heads in pure ecstasy. Such a simple recipe but so incredibly delicious. Chef Moonen gives credit to his mother for the recipe; he grew up eating this. If this was my recipe, I'd be taking full credit! My thanks to Chef Moonen for giving me permission to share this recipe with you.

Broiled Swordfish (Cod)
Used with Permission

4 (6 to 7 ounce) pieces swordfish steak (cod loins)
Course salt
Paprika (hot, sweet, smoked - it's up to you)
2 tablespoons unsalted butter

Set a (oiled) cast-iron griddle (flat, no ridges) on the top oven rack and heat the broiler.

Meanwhile, season the swordfish on both sides with salt and sprinkle one side with an even coating of paprika. Dot the fish with the butter.

When the griddle is searingly hot (about 15 minutes), set the swordfish on it, paprika side up, and broil until just cooked through, about 5 1/2 minutes. Serve hot.

Cookbook Review - "Fish Without a Doubt" by Chef Rick Moonen

I love seafood. I could almost eat it three times a day, every day. I recently saw Chef Rick Moonen on a rerun of Top Chef: Masters. I was so impressed with the way he approached food, and especially seafood that I "googled" him. He has a cookbook! I checked the library...they had it! Checked it out and kept it the entire three weeks! When I was forced to return it, I ordered it from Amazon right away.

This is not just a cookbook...it's a seafood guide. Chef Moonen explains and shows you how to fillet different types of fish, how to buy fish, and what types of fish to use for different cooking methods. Each recipe lists substitutions you can use instead of the fish he uses. He uses many different cooking methods and makes you feel comfortable cooking that way too. There are also quite a few recipes for sauces, which, for those of us with tiny little pouches, is a great help. And, anyway, who doesn't want more flavor on whatever amount of food they can eat?

I highly recommend this cookbook. It is moderately priced and can be ordered through Amazon.com. If you love seafood, get Fish Without a Doubt!

Sweet Vinaigrette

Bob and I ate some chicken tacos at a local restaurant recently and there was this wonderful kind of oriental tasting vinaigrette on the coleslaw topper. Oh my goodness it was wonderful. I have tried to replicate it and have come kind of close. It's missing something I can't place and when I figure it out, I'll post an update. In the meantime, this vinaigrette is very good! We had fish tacos tonight and I didn't have any cabbage for coleslaw so I shredded a little baby spring mix lettuce and marinated it in the vinaigrette. Awesome on fish tacos! I can imagine marinating some tomatoes and cucumbers in this for a small green salad. Amounts of ingredients are not listed since you will make only the amount you need and to your own taste.

Sweet Vinaigrette

Rice Vinegar
Salt and Pepper
Splenda Granular
Olive Oil
Fresh Lemon Juice (just a squeeze)

Pour the rice vinegar into a small bowl. Add the salt, pepper, lemon juice, and Splenda. Whisk in the olive oil until well blended and pour over your salad.