DERBY DAY CHILI

I'm not sure if chili is one of the signature dishes of the Kentucky Derby, but I was in the mood for some spicy chili and it happened to be Derby day, so I figured this was the perfect name for my new chili recipe.

I highly recommend seeking out canned chipotle peppers in adobo sauce, available in the 'International' aisle of any grocery store. They add a great smoky flavor and spiciness to the chili.

Of course there are always a wide array of toppings for chili, but I keep mine pretty simple with a touch of grated cheese and Tostitos Scoops for dipping.

This recipe has been labeled 'Quick to Fix', because while the instructions below recommend 2 hours cooking time for optimum flavor, it is done and still tastes great in just 30 minutes.

Either way, 30 minutes...2 hours... it's pretty darn good!


Derby Day Chili

2-1/2 lbs ground turkey (or beef)
1 yellow onion, diced
2 cloves garlic, minced
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
2 15 oz cans light red kidney beans (drained and rinsed)
1 15 oz can pinto beans (drained and rinsed)
1 12 oz bottle beer ( I used Newcastle Brown Ale)
1 chipotle pepper chopped, plus 1T adobo sauce
1 T chili powder
1 t dried oregano
1 t cumin
1/8 t cayenne pepper
4 T olive oil
Salt and Pepper


In a large pot heat 2T olive oil over medium high heat. Add the turkey and cook until browned. Season with salt and pepper. Remove the turkey and any liquid from the pot into a separate bowl.

Heat the remaining 2T olive oil in the pot then add the onions. Cook until soft and translucent about 7-8 minutes. Add the minced garlic and cook one more minute, making sure the garlic does not burn. Pour the beer into the pan and increase the heat to high. Allow the beer to come to a boil, while scraping up the bits on the bottom of the pan. Add the tomato sauce, diced tomatoes, beans, chipotle and adobo sauce, chili powder, oregano, cumin, cayenne and turkey and reserved liquid to the pan. Once the mixture comes to a bowl, reduce the heat to a simmer and over.

Cook about 1-1/2 to 2 hours. Serve with your favorite toppings.

MEYER LEMON TART

After hearing so much hype about Range restaurant in San Francisco, I finally had a chance to try it out for myself.

While I wasn't quite happy with my entree selection, I was overwhelmed by our dessert - a Meyer Lemon Tart. I love lemon desserts and devouring this tart reminded me that I have not spent enough time exploring lemon recipes or utilizing the Meyer lemons I gather from my parents trees every year.

After a lot of day dreaming and research, I found the perfect recipe. I made some modifications in hopes of recreating the dessert I had at Range; one with a very flaky crust and creamy yet tart filling.

Meyer Lemon Tart

For the Pâte Sucrée crust (makes 2 crusts)

1/4 cup heavy cream
3 large egg yolks
2 -3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1/4 t salt
2 sticks unsalted butter

For the Filling

5 large eggs
3 large egg yolks
1 cup plus 1 tablespoon granulated sugar
1 cup Meyer lemon juice
1/4 cup heavy cream
10 T cold unsalted butter, cut into small pieces
Pinch of kosher salt

For the crust

Whisk the cream and egg yolks together in a small bowl.

In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and butter on medium speed until you have a coarse meal. Gradually add the cream and yolks and mix until just combined. Do not overwork the dough.

Transfer the dough to a large work surface and bring it together with your hands to incorporate completely. Divide the dough in half and shape into 1-inch-thick discs. Wrap one of the discs and freeze for another use.

Place the dough on a lightly floured work surface. Sprinkle more flour on top of the dough and roll it out into a 1-inch-thick circle, flouring as necessary. Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 10-inch tart pan. Gently fit the dough into the pan, making sure to press it into the corners with your fingers. To remove the excess dough, roll the rolling pin over the top of the tart pan. Chill for 1 hour.

Preheat the oven to 375°F (190°C).

Remove the tart pan with the pâte sucrée from the refrigerator. Prick the bottom with a fork and line it with a piece of parchment paper. Fill the lined tart shell with beans or pie weights and bake 15 minutes, until set. Take the tart out of the oven and carefully lift out the paper and beans. Return the tart to the oven and bake another 10 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.

For the filling

While the crust is cooling, make the curd. Whisk the eggs, yolks, sugar, and lemon juice together in a heavy-bottomed saucepan. Cook over medium heat, stirring continuously with a whisk, until the lemon curd has thickened to the consistency of pastry cream and coats the back of the spatula. Stir in the heavy cream and remove the pan from the heat.

Add the butter a little at a time, stirring to incorporate completely. Add the salt. Let the curd cool about 10-12 minutes and then strain it into the prepared tart shell. Chill the tart in the refrigerator at least 3-4 hours.

Top with whipped cream if desired.