The "I'm willing to try your recipe give-a-way" (and BLJ review)

[myright]

I'm not giving away the Fiddleback - I am giving away an Opinel

Post your recipes - pics are optional. I will use a random number generator to pic the winner on November 15th. Multiple posts are allowed since I want to hear about what you guys think about the knife, but one of your multiple posts must be a recipe.

I would love to see some recipes that include a dutch oven and cooking on the grill or open flame.

Alright fellas - I got my first Fiddleback in the mail today and needed to make some Chili for our annual Halloween chili cook off. Us and about 4 other neighbors get together and hang out in one driveway and bring chili and beer. We hand out chili and beer to any adult wanting it and hand out candy to the kids.

The bow legged joe is awesome in the kitchen. Amazingly the handle is very, very comfortable in hand.

Here's the recipe for the chili:

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large white onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green jalapeno peppers, seeded and chopped
1 pablano or cubanelle peppar seeded and chopped
4 strips bacon, fat rendered and partly drained
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon white pepper
1/2 smoked chipotle

Brown all the meat and then put everything in the crock pot - I've found that it tastes the best after being in the crock pot for about 6-9 hours, varying heat depending on the length of time you have to cook it.

Browning the meat and cooking the bacon down

It does pretty well chopping - of course the length of the blade limits it a bit, but it excels as a paring knife and small chopper

Here's a pic of the grip - quite comfortable

 

[myright]

Chop a Cubanelle and leave a few rings for the garnish

It does well with fine work

I didn't have enough canned diced tomatos so I needed to cut up some fresh ones.

Chili isn't chili without beer - yes I drank some before noon :thumbup:

Patina looking good

Crock pots on and read for serving later

 

[Millhouse]

Nice looking knife, looks like it made short work of all the cutting and chopping of your ingredients. It sort of reminds me of a little Santoku style kitchen knife.

I am not entering the competition, but here is my recipe for a sausage stew. I like this dish as it is versatile, you can substitue most of the ingredients to your preferences and add to it. It is also a one pot dish that makes it good for the outdoors. Sorry no pics.

For 4 people:

12 good quality sausages. I use Toulouse sausages
8 slices of streaky bacon
1 onion
1 can chopped tomatoes
2 - 3 cans of beans. I use harricot, but works with most.
As much garlic as you like
Some dried mixed herbs
a little oil
Salt and Pepper to taste

1. Brown the sausages in a little oil until golden and remove

2. Add the bacon and fry until crisp.

3. Reduce heat, add the onion and garlic and fry until the onion is translucent.

4. Add some herbs, the tomatoes and the drained beans.

5. Bring back to the boil, add the sausages back in, cover, reduce heat and simmer for about 20-30 mins. The tomatoes should add enough liquid, but if it appears too dry, add a little water. If required, add salt and pepper to taste.

6. Serve with some crusty bread.

 

[mneedham]

Naked Woman and Cold Beer Chili Recipe:

2 lbs ground beef, turkey or hot italian sausage
2 packets of McCormick's Hot Chili Seasoning
1 jar black bean and corn salsa
2 cans Del Monte tomatoes with zesty green chilies
1 can Del Monte tomatoes with basil, oregeno and garlic
1 can corn - drained
2 cans dark red kidney beans - drained - keep juice from one can.

Brown the meat and drain. Transfer to crockpot or dutch oven. Stir in the seasoning mix. Add everything else. Stir and let simmer in the crockpot for a couple of hours. If you need to thicken the sauce - add the kidney bean juice. To add more spice - add red pepper or hot sauce.

 

[myright]

That looks yummy! I like the limited amount of ingredients for easy preparation!

 

[Ellis Wyatt]

Don't have an exact recipe, just cook it til its right, but it did win a chili cookoff a few years back in North Carolina. Around 10 entries, so not the biggest deal in the world, but its still better than 9 others right? Or maybe they felt sorry for me. Either way, here is the recipe:
~5lbs ground chuck
~1.5 lb of thin sirloin, flank or whatever steak is on sale that week, cut into 1/2" cubes
1.5-2 vidalia onions
1 red bell pepper
2+ jalepenos depending on who is eating the chili and how sensitive to heat they are
2+ cayenne peppers, see above
1 or 2 other fresh peppers from the garden, cowhorn, red chili, banana, whatever
2 or 3 cloves of garlic minced finely, fresh is better
Take all above ingredients and put in large pan to brown meat and sweat peppers and onions. Add the garlic a little later so it doesn't burn. After a few minutes of cooking, add 1/2 bottle of guiness(drink the other half), salt, pepper, some chili powder, worcestershire sauce, basil, cumin, cayenne pepper and some cinnamon(thats right, cinnamon). Don't add much cinnamon, its a strong flavor.
At this point, take a break, drink a beer. I prefer Bud Light. Let everything simmer until meat is just barely brown, don't want it to get tough.

Once everything is browned, transfer to a large pot and add tomato sauce til everything is covered.
4 cans of red kidney beans
2 cans of Rotel
More chili powder, salt, pepper, cayenne pepper, all to taste.

Break time again. Let everything cook on low heat for several hours, longer is better, it allows all the flavors to really mix and the peppers to really spice it up. Consume beer while waiting with the occasional Frito Scoop dip in the chili for tasting purposes, sometimes saying "hmm, I think it needs more ____." Add said ingredient. Drink more beer and scoop chili til chili is gone.

I will take pictures next time I make it and add them here.

 

[j williams]

Cinamon is great in chili....I also add a few squares of dark chocolate, try it sometime! My recipe for chili is alot like yours....

Great thread! I love to cook.. Ill get a recipe up soon......

 

[Zog the Troll]

mmm, chili, definitely getting to be that time of year. I like the looks of the knife & that blade style, but the handle seems like it would be a little small for my tastes, especially for a kitchen knife. but to each their own, which is the cool part about our interest in sharp pointy things. So for the recipes are you looking for chili recipes (seeing as how that's all that has shown up yet) or is this open-ended?

 

[myright]

Cinamon is great in chili....I also add a few squares of dark chocolate, try it sometime! My recipe for chili is alot like yours....

Great thread! I love to cook.. Ill get a recipe up soon......

mmmmm - I'll try it next time. That sound alright! Something tells me a bit of coffee may not taste too bad either!

At our cook off yesterday my neighbor made some with pumpkin and nutmeg in it. It didn't really taste all that great but it was cool to see someone do something different.

 

[WA Martin]

but the handle seems like it would be a little small for my tastes

Andy make a bow-legged belt knife that is a larger version of the blow-legged joe which is designed to be a necker. He has a forum in the makers sections.

Don't have the recipe but a good friend used to make "mad-dog chili with lazer beams". Imagine adding IG's heat treating relish to perfectly good chili and there you go!

 

[myright]

C'mon fellas - keep those recipes coming

 

[myright]

Ya'll don't want a chance to win a free Opinel???

 

[j williams]

Opinels are great!!

I forgot about cha. Ill cook somethin up tommarow, and post up a recipe and pics.

 

[untamed]

Sorry, no recipe but I am sooooo digging this thread! :thumbup: Can't wait to try out these recipes!

 

[dipbait]

My beans and rice recipe. Some people love it, some not so. I think its delicious.

1 can of spam
1 onion
12 ounces bacon
1 can of Brooks hot chilli beans
1 can of red kidney beans
1/2 cup water

Dice the spam, bacon and onion . Toss in skillet and cook stirring occasionally, until bacon is done.Drain well. Add the other ingredients and cook on low for awhile. thirty minutes maybe. serve over rice.

Smells great when cooking.

 

[DOC-CANADA]

Naked Woman and Cold Beer Chili Recipe:

2 lbs ground beef, turkey or hot italian sausage
2 packets of McCormick's Hot Chili Seasoning
1 jar black bean and corn salsa
2 cans Del Monte tomatoes with zesty green chilies
1 can Del Monte tomatoes with basil, oregeno and garlic
1 can corn - drained
2 cans dark red kidney beans - drained - keep juice from one can.

Brown the meat and drain. Transfer to crockpot or dutch oven. Stir in the seasoning mix. Add everything else. Stir and let simmer in the crockpot for a couple of hours. If you need to thicken the sauce - add the kidney bean juice. To add more spice - add red pepper or hot sauce.

OK, I see the chili, where is the naked woman and the cold beer?

Doc

 

[myright]

Now that would really be a cool give-a-way!

 

[mneedham]

OK, I see the chili, where is the naked woman and the cold beer?

Doc

Doc - I believe it is called that because it is best enjoyed in the company of naked women and cold beer., but than again, I suppose most thing are

 

[Iboschi]

The recipe I generally use, is tried and true...

Winner of the 1984 Texas State Men's Chili Cookoff:

Ingredients:
3 pounds cubed beef
2 tablespoons paprika
1 tablespoon onion powder
1 1/2 teaspoons cayenne pepper
2 teaspoons boullion, Beef granules
1 teaspoon boullion, Chicken granules
1 8 oz. can tomato sauce
4 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 1/2 tablespoons salt
6 tablespoons chili powder
1 split jalapeno chili pepper

Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika,
onion powder, cayanne pepper, boullion granules, tomato sauce and water to
cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, salt,
black pepper, and chili powder. Cook for another 30 minutes or until meat is tender.
Remove cheese cloth sack with jalapeno pepper and serve.
Beans, ( I have found pintos to be best) prepared and served on the side to be
added after serving (NO BEANS FOR ME!!!). Same with cheese, onions, or what have you. A side of cornbread is generally best.

 

[Dibley]

Posole

The pork needs time to cook and chill, so be sure to begin this recipe at least one day ahead. Put out a platter of cornbread (homemade or purchased) along with the posole.

* 4 medium onions, divided
* 7 tablespoons canola oil or vegetable oil, divided
* 4 tablespoons ancho chile powder,* divided
* 2 tablespoons plus 2 teaspoons dried oregano (preferably Mexican), divided
* 1 6-to 6 1/2-pound bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone
* 5 cups (or more) low-salt chicken broth
* 4 7-ounce cans diced green chiles, drained
* 5 large garlic cloves, minced
* 4 teaspoons ground cumin
* 4 15-ounce cans golden or white hominy, drained
* 4 limes, each cut into 4 wedges
* Thinly sliced green onion
* Chopped fresh cilantro

Preheat oven to 350°F. Thinly slice 2 onions. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups broth. Bring to boil. Cover and transfer to oven.

Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.

Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2-inch cubes, discarding excess fat. Thinly slice remaining 2 onions. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced chiles, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer 30 minutes to allow flavors to blend, adding more broth to thin, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.

Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro