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Old 09-27-2011, 10:52 PM   #11
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You can serve it with yellow and blue corn (they look black) tortilla chips. Or with yellow rice and wild or black rice.
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Old 09-27-2011, 11:40 PM   #12
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You can serve it with yellow and blue corn (they look black) tortilla chips. Or with yellow rice and wild or black rice.
Great ideas, though they won't work for this particular chili contest.

I'm starting to think about having a yellow-and-black dinner party. That would be fun.
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Old 09-28-2011, 03:45 AM   #13
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Here's an update from night one:



Yellow tomato sauce recipe:

(makes 3.5 cups of sauce)

10 yellow heirloom tomatoes, peeled and seeded
1 habanero, halved and seeded
2 stalks of celery, whole
1 handful of baby carrots
1 onion, peeled and whole
4 cloves garlic
1 pinch of the following:
* turmeric
* white pepper
* ground cumin

Throw everything in a pot. Simmer uncovered a few hours, stirring occasionally to break up the big tomato chunks.

Allow to cool briefly, then discard the habanero, celery, carrots, onion and garlic.

Mine simmered for three hours to evaporate most of the liquid. The result is a very intense flavor. It starts sweet but finishes hot like a habanero.

Elsewhere in the kitchen...

1. The black beans are soaking overnight in water. I'll deal with them tomorrow.

2. Six ears of corn are in the ice box. My current plan is to broil the ears under high heat, then add the kernels to the chili the morning of the contest.

2. I borrowed a 5-quart slow cooker for the contest. How should I best stretch 3.5 cups of yellow tomato sauce into a 5-quart slow cooker?

As the liquid, I want to use yellow beer. I'm not sure about the thickening agent. Alton Brown used corn chips, which seemed cheap and cool. I was also considering corn flour.

So what's the best way to stretch my sauce?
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Old 09-28-2011, 04:08 AM   #14
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The sauce looks great! Chicken broth or vegetable broth could be used to stretch the tomato sauce...or the beer...I use Masa (the flour used for corn tortillas and tamale) to thicken, if necessary. You may find with the corn and the beans, you won't need to thicken it.
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Old 09-28-2011, 09:38 AM   #15
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I'm surprised you removed the whole celery, carrots, onion and garlic. I would have given the sauce a run with my stick blender and purred those veggies right into the sauce. Your recipe does sound intriguing though. Can't wait to see pics of the finished product.
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Old 09-28-2011, 11:00 AM   #16
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The only things I would change would be to add Masa Harina to the sauce, to give it that rich tortilla flavor, adn mabe add yellow hominy as well. I would also add ground coriander to enhance the spice flavors. Other than that, I think you have the makings of a chili champion dish. It certainly is creative. I love you ideas. I might just have to borrow a few for my white chili (I won a chili cook-off (white chili category) with that recipe, but need to try something new). Great job. And that sauce looks fantastic.

Seeeeeya; goodweed of the North
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Old 09-28-2011, 09:45 PM   #17
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Quote:
Originally Posted by jabbur View Post
I'm surprised you removed the whole celery, carrots, onion and garlic. I would have given the sauce a run with my stick blender and purred those veggies right into the sauce. Your recipe does sound intriguing though. Can't wait to see pics of the finished product.
When you're pureeing the vegetables, you'll lose the texture of the tomatoes. If I were making a smooth tomato sauce, blending would be a great idea. But mine is kind of chunky.

One other thing to note: Don't puree the habanero. In fact, I'm worried that I let mine simmer too long -- this sauce is spicy.
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Old 09-28-2011, 09:54 PM   #18
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Originally Posted by Goodweed of the North View Post
The only things I would change would be to add Masa Harina to the sauce, to give it that rich tortilla flavor, adn mabe add yellow hominy as well. I would also add ground coriander to enhance the spice flavors. Other than that, I think you have the makings of a chili champion dish. It certainly is creative. I love you ideas. I might just have to borrow a few for my white chili (I won a chili cook-off (white chili category) with that recipe, but need to try something new). Great job. And that sauce looks fantastic.

Seeeeeya; goodweed of the North
Thanks for the kind words and the ideas. I've never cooked with masa, but I'm loving the idea of a rich tortilla flavor.
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Old 09-28-2011, 10:01 PM   #19
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Meanwhile... I got these from the sausage maker. Not especially photogenic, but undoubtedly delicious.


One polish, two hungarian
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Old 09-29-2011, 02:04 AM   #20
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I didn't do too much cooking tonight. I'm tired, this chili is wearing me out.

I cooked the black beans, aka frijoles negros, as easy as possible.



Easy black beans recipe:

.5 pounds black beans
1 can chicken stock
1.5 cans water
4 cloves garlic, peeled and whole
1 bay leaf
.5 tsp of the following:
* Onion powder
* Celery salt
* Ground cumin
1 tsp dark molasses

Sort and wash the beans. Put them in a medium pot. Add several inches of water. Cover and refrigerate overnight.

Drain the beans, then return them to the pot. Add chicken stock, water, garlic, bay leaf and spices. Bring to a boil. Simmer uncovered, stirring occasionally. If the liquid runs low, add a bit more water. Don't let them stick.

When the beans are al dente, probably 60 - 90 minutes, remove from heat. (Remember, the beans will cook slightly in the crock pot before the contest.)

Stir in the molasses. Taste and adjust seasonings. I added 1/4 tsp of salt.

Allow to cool slightly, then remove the bay leaf and garlic.

...Refrigerate until tomorrow. We're almost done, folks.
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