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shetuck

shetuck

What do you need water for, Sunshine?
What are your favorite all time recipes?

Which ones are among your most cherished possessions?

Which ones do people most ask for copies of after you've prepared the dish for them?

This one's far-and-away my favorite. A few of my tOSU roomates and I experimented for years (with absolutely no success) trying to figure it out. Then a friend sent me a copy that he'd cut out of an old article published way back when in the Cincinnati Enquirer (IIRC).

Not having had a lot of experience with chili, there is NO way in hell I would have figured out (at the time) that the secret ingredient in the sauce is chocolate!

I lost it in a move, but the Internet came to my rescue a few years back and I found these two that I blend together:

***

Title: SKYLINE CHILI
Categories: Main dish, Chili
Yield: 1 servings

2 lb Lean ground beef
1 qt Water
4 Small onions, chopped
1 ts Garlic powder
4 ts Chili powder
2 ts Crushed red pepper
4 ts Cumin
1 tb Salt
5 Medium Bay leaves
1 ts Ground allspice
1 1/2 tb Vinegar
2 tb Worstershire sauce
6 oz Tomato paste
1 Block unsweetened chocolate

Add ground beef to water in a large pot and stir until beef separates to a fine texture. Add all other ingredients. Stir to blend. Whisper "I love the Reds" and "the Bengals really aren't that bad." Bring to a boil and reduce heat to simmer uncovered for about 3 hours. May cover for the last hour if desired consistency has been reached.

***

SKYLINE CHILI

Posted by LladyRusty at recipegoldmine.com 8/4/02 6:48:08 pm
Source: Posted by Lori A. - 8 September 2000 12:45 pm

"For those of us who live in Cincinnati, Ohio and eat this seemingly peculiar concoction regularly, the recipe below IS Cincinnati Chili (translate that Skyline, Gold Star or Empress Chili). There are no crushed tomatoes or chili powder in it and the ground beef is not pre-browned. The Worcestershire sauce, cider vinegar (not white), cloves, cumin, chocolate and cayenne pepper are all essential to the recipe as are the amounts of onion and garlic. Depending on the size of the pan used, the recipe can be doubled or tripled."

1 quart water
2 pounds ground chuck, crumbled
2 medium onions, finely chopped
5-6 cloves garlic, crushed (use garlic press) or minced
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate, grated

Bring water to boil in a 4-6 quart pot. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to a boil, then reduce to simmer for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight.

Skim all or most of the fat and discard. Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.

Optional toppings
Finely-grated Cheddar cheese, chopped onion, red kidney beans. Serve oyster crackers and red pepper sauce on the side.
Two-Way - spaghetti and chili
Three-Way - spaghetti, chili and Cheddar cheese
Four-Way - spaghetti, chili, Cheddar and chopped onion
Five-Way - spaghetti, chili, Cheddar, onions and red kidney beans

NOTE: The original recipe for Cincinnati Chili was created by John Kiradjieff and first served in Cincinnati's first chili parlor, The Empress, sometime in the 1920s.
 
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This is by far one of my favorite summer recipes...



APPLE BERRY SALSA/CINNAMON SUGAR CHIPS
2 Medium Granny Smith Apples
1 pint of Strawberries
2 Kiwi's
1 Small Navel Orange
2 Tablespoons Light Packed Brown Sugar
1-2 Tablespoons of Apricot Jam or Jelly

Chop the Strawberries. Peel and Chop the Kiwi's. Slice/Core the Apples, then chop up the slices. Mix together in a bowl. Add about 1 teaspoon of orange zest to the mixture (or as much as you would like). Then cut the orange in half and squeeze the juice of one half into the mixture. Add the brown sugar and jam and mix together. (We have left both of these out before and you can't really tell the difference).


Cinnamon Sugar Chips

8 7" flour tortilla's (not fat free, they don't work as well)

For sugar and cinnamon mixture add 1 Tablespoon Sugar to 1/4 teaspoon ground cinnamon.
Preheat oven to 400 degrees.

Spray the tortilla's with water and sprinkle the Cinnamon mix over them. (It is easier to pout the Cinnamon on before you cut them). Cut each tortilla into 8 pieces. Then bake for 8-10 minutes (we found that it was ~ 6 min on a pizza stone) or until Golden/Crispy. Remove from pan ad let cool.
 
Upvote 0
My favorite recipes ... these are pretty complex, so I hope you can follow along.

Steak
Salt. Pepper. Butter. Sear/grill over charcoal. Wrap in aluminum foil and set aside for 10 minutes.

Baked Potato
Canola oil. Salt. Bake. Then butter and pepper.

Serve with ice cold beer. Enjoy!

:cheers:
 
Upvote 0
Dryden;1218477; said:
My favorite recipes ... these are pretty complex, so I hope you can follow along.

Steak
Salt. Pepper. Butter. Sear/grill over charcoal. Wrap in aluminum foil and set aside for 10 minutes.

Baked Potato
Canola oil. Salt. Bake. Then butter and pepper.

Serve with ice cold beer. Enjoy!

:cheers:
Click to expand...

And pop tarts for dessert... :biggrin:
 
Upvote 0
Manfred's Grandmother's Brisket

1 brisket
1 c. water
1/4 c. white vinegar
1 pkg Lipton onion soup mix
1 c. ketchup
1 c. dark brown sugar

Mix together all ingredients. Pour over brisket. Roast covered at 325 for 3 hrs or more.
Click to expand...

It's so easy and so delicious (it has to be best, coming from a Jewish grandmother and all!)

(Since Manfred is a vegetarian, I can eat it all myself. :biggrin:)
 
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Upvote 0
Just made this over the weekend:

Shrimp Ceviche

shrimp-ceviche-a.jpg

If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.

Ingredients


  • 1 pound medium-small shrimp, peeled and deveined
  • 2 Tbsp salt
  • 3/4 cup lime juice (juice from 4-6 limes)
  • 3/4 cup lemon juice (juice from 2-3 lemons)
  • 1 cup finely chopped red onion
  • 1 serrano chile, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Method

shrimp-ceviche-2.jpg
shrimp-ceviche-3.jpg

1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
Serves 4-6.
 
Upvote 0
OSUsushichic;1218578; said:
Just made this over the weekend:

Shrimp Ceviche

shrimp-ceviche-a.jpg

If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.

Ingredients


  • 1 pound medium-small shrimp, peeled and deveined
  • 2 Tbsp salt
  • 3/4 cup lime juice (juice from 4-6 limes)
  • 3/4 cup lemon juice (juice from 2-3 lemons)
  • 1 cup finely chopped red onion
  • 1 serrano chile, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Method

shrimp-ceviche-2.jpg
shrimp-ceviche-3.jpg

1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
Serves 4-6.
Click to expand...

That looks no-joke awesome.
 
Upvote 0
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