da bin ich auch mal wieder inner Küche .... aber Hauptsache, ihr werdet satt !!!
1st course :
Chili Half-Smoke (D.C.-Style Chili Dog)
ingredients
CHILI SAUCE:
12 ounces finely ground beef chuck
1 yellow onion, chopped
3 tablespoons chili powder blend, such as McCormick
1 teaspoon dried mustard powder
Kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch cayenne pepper, optional
1 fresh bay leaf
1 clove garlic, minced
1/4 cup tomato paste
2 tablespoons apple cider vinegar
1 1/2 tablespoons canola oil
2 tablespoons all-purpose flour
2 cups chicken stock
HALF-SMOKES:
8 regular (not hot) half-smoke hot dogs
1/4 cup yellow mustard, for spreading
8 split-top hot dog buns, toasted
1/2 cup diced raw onions, for topping
Serving suggestions: french fries or chips
Directions
For the chili sauce: Heat a large skillet over medium heat and add the beef chuck, onions, 1 tablespoon of the chili powder, mustard powder, 1 teaspoon salt, coriander, cumin, cayenne, if using, bay leaf and garlic. Cook until the onions are tender and the meat is cooked through, about 8 minutes, making sure to break up the meat with the back of a wooden spoon so there are no clumps.
Push the meat mixture to one side of the pan and add the tomato paste to the empty side of the pan, stirring and cooking until the raw tomato flavor is cooked out and the paste is thickened, about 2 minutes. Stir the tomato paste into the meat mixture and cook for 2 minutes more. Add the cider vinegar, scraping up any brown bits that cling to the bottom of the pan with the wooden spoon, and cook an additional 2 minutes.
Meanwhile, heat the canola oil in another large skillet over medium heat. Add the remaining 2 tablespoons of chili powder and the flour and use a wooden spoon to mix thoroughly, until smooth and toasted, 1 to 2 minutes. Whisk in the chicken stock and continue cooking until thickened. Increase the heat to medium-high and simmer until the mixture is reduced by one-quarter (it should yield about 1 1/2 cups), about 5 minutes. Pour over the meat mixture and simmer, stirring, until well combined, 1 to 2 minutes longer. Remove the bay leaf and season with salt.
For the half-smokes: Heat a grill or a grill pan over high heat.
Cut the half-smokes three-quarters of the way through lengthwise and grill until nicely marked and heated through, about 1 1/2 minutes per side. Spread some mustard on the inside of each warmed bun. Place each half-smoke in a bun and evenly top with the chili sauce (these are messy dogs!) and generously sprinkle with raw onions. Serve with a side of fries or chips.
Cook's Note: The chili sauce can be served immediately, but is best when allowed to sit for a day to allow the flavors to blend. Season carefully with the salt when cooking as the salt, as well as the spices, will intensify over time. Reheat gently with a few tablespoons of chicken stock until bubbling.
2nd course:
Steamed Blue Crabs
Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
1.Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2.In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4.Bake for 30 minutes in the preheated oven, or until cheeses are melted.
lasst es euch schmecken !!!
