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Black Berry BBQ Sauce

Black Berry BBQ Sauce is great way to use all the abundance of fresh berries. Fresh berries are very perishable this wonderful Black Berry BBQ Sauce can be used for so many different food applications. BBQ meats to glaze on desserts, fruits to salad dressings. Because of it’s high acidicness this sauce can be preserved in Ball Jars and keep for year or more.

Berries infused in white vinegar

Infusion of berries and vinegar:

Infusing flavors into vinegars is simple task, using 5% white vinegar is one of the very best mediums for infusing flavors. This vinegar has a neutral flavor and will absorb any aromatics. By using the cold infusion method produces the best results. It preserves natural flavors, especially if they are delicate. The process takes a little time, at least 24 hours and up to 2 months to develop a good flavor profile. This cold berry vinegar infusion is the Fundamentals for the Black Berry BBQ Sauce.

Cooking Black Berry BBQ Sauce:

Making Black Berry BBQ Sauce is all about slow boiling berry vinegar infusion with sugar and apple juice. This is where the magic takes place and transforms flavors. The process takes some time so be patient let the magic of slow cooking do it’s work. To help thicken sauce xantham gum works wonders, because it’s a thickener and emulsifier. As the Black Berry BBQ Sauce cooks the sauce becomes slowly thicker and deeper dark color. Flavors intensify building a wonderful flavor profile.

Black Berry BBQ Sauce
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Wonderful Black Berry BBQ Sauce that can be used for many different applications. Try using on grilled meats, drizzled over desserts, or as refreshing salad dressing.
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Black Berry BBQ Sauce
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Wonderful Black Berry BBQ Sauce that can be used for many different applications. Try using on grilled meats, drizzled over desserts, or as refreshing salad dressing.
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Ingredients
Servings: Ounces
Units:
Instructions
  1. Infuse the black berries and frozen raspberries into white vinegar. Put both types of berries into Ball Jar and adding the white vinegar. Fit lid and ring onto jar and let macerate for 12 hours. This develops the flavor profile.
    Infusion of blackberries and red raspberries into white vinegar in ball jar.
  2. Next is to make the Black Berry BBQ Sauce by pouring the macerated berries and vinegar into heavy duty sauce pan or stock pot. Then add Apple Juice and bring the berry mixture to boil.
    Combine infused berry vinegar and apple juice together in sauce pan.
  3. Mean while mix together in a bowl the sugar, xantham gum, and optional crushed chili pepper. Making sure that the sugar mixture is evenly combined.
    Combine sugar and xantham gum together in bowl
  4. Now add the combined sugar mixture to hot boiling berry liquid. Whisking hard to the dissolve the sugar into berry liquid. Continue slow boil until BBQ Sauce thickens to Nappe consistency.
    Bring berry vinegar and apple juice in sauce pan.
  5. Adjusting seasoning with salt, sugar and pepper to achieve balanced flavor profile.
  6. Pour boiling hot BBQ Sauce into sterilized ball jars, place sterilized lid and rings onto jar and seal. To insure proper seal heat in hot water bath for 10 to 15 minutes. Cool on wire racks.
    Black Berry BBQ Sauce that is sealed in Ball Jar
  7. Drizzle over grilled chicken or pork adding a perfect sweet and tangy BBQ flavor to your entree.
  8. Drizzle over air fried boneless chops to add perfect sweet and tangy BBQ flavor to your entree. Over a bed of braised broccoli rabe.
Recipe Notes

Nutrition Facts
Black Berry BBQ Sauce
Amount Per Serving
Calories 144 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.003g
Sodium 64mg 3%
Potassium 95mg 3%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 35g
Protein 0.2g 0%
Vitamin A 0.3%
Vitamin C 16%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
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Spicy Air fryer Salmon Filet

Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Finish garnishing Spicy Air Fryer Salmon.

Tired of same old salmon filets the Spicy Air fryer Salmon satisfies those cravings. The key to flavorful salmon filets is putting some hot spices into rub with hint of sweetness. Most of all it takes just a few minutes to cook the salmon in the Air-fryer. Yet keeping salmon filet moist and flavorful. With just a few extra ingredients, say by by to boring salmon.

It’s all about using a spicy rub:

The spicy rub for salmon filets needs these key ingredients salt, sugar, spices and herbs. Next is to make a great rub needs Salt. Why is salt the most important factor, salt gives flavor to the salmon. Salmon needs the salt which helps hold it’s moisture and still supporting it’s texture. Choosing the right salt is just as important, use kosher salt rather than plain table salt which often contains iodine. The salt releases moisture in Salmon absorbing ingredients back into salmon. Third this takes time, allowing 15 to 20 minutes to do it’s magic.

Next is using sugar to adding a little sweetness and promoting good caramelization as salmon filet Air-fries. There is two good types of sugar to use in rub, brown sugar or Sugar in The Raw. Brown sugar has more molasses profile giving a more stronger deeper flavor profile. Sugar in The Raw has natural slight molasses flavor profile. Caution don’t add too much sugar to rub, just enough to balance flavor.

Bring some Pizzazz into the spice rub:

Now adding some wow to the rub, useing aromatics is key to having a successful rub. Choosing the right spices can really break that lackluster salmon, and bring back some wow. Typical spices used is paprika, black pepper, coriander, cumin and cayenne. Trends change, chipotle pepper was big hit for years, this has a smoky light amount of heat profile. Now a new trend is sriracha hot sauce, which is red chilies and garlic profile. Sriracha is everywhere, stores stock bottles of all different types including sriracha powder. This is a good possibility to use for spicy air fryer salmon filet rub.

Going one step further with the spicy rub by following the new next trends, by using Carolina Reaper powered. Very flavorful but extremely hot chili pepper, caution in adding the right amount of Carolina Reaper powder into rub. The goal is to have just right amount of heat and flavor with some sweetness and garlic profile. Having something simular to sriracha profile but with some punch. Be sure to adjust amount of Carolina Reaper powder to your taste level. This might be only using 1/8 to 1/2 teaspoon of Carolina Reaper powder to one batch of rub.

Making Spicy Rub for salmon is a fairly simple task, combining kosher salt, sugar, and aromatic spices all together in bowl or mortar and pestel. I usually make fairly large batch of spicy rub, and keep extra in sealed jar for future uses. This cuts mise en place time down in future preparations.

Applying Spicy Rub to Salmon Filet:

First task is to prep the salmon filet, often I purchasing a side of salmon or couple of pounds of salmon filet. Some might have skin still attached to the filet. Using boning knife slip knife just under the salmon skin, with skin side of salmon facing down. Starting at tail end of filet and holding the salmon skin with left hand. Carefully slide the knife carefully towards right removing skin from salmon. Often salmon skin is slippery, try using paper towel to hold salmon skin for a better grip. Then cut salmon in size portions you like, 4 ounce, 6 ounce or 8 ounce portions are most common. This takes a little practice, but will save you lot of money, buying proportion salmon is almost double in cost.

Next place the silvery finished colored side of the salmon down on the cutting board. Now sprinkle 1 to 2 teaspoons of spicy rub onto top of each filet. Then rub spice mixture into each of salmon filets. Flip salmon over and sprinkle 2 teaspoons or more of spicy rub on the cut side of each salmon filet. Again rub spicy rub into salmon filets. Place in container and cover with plastic wrap, then refrigerate for 20 minutes.

How to Air Fry Spicy Salmon Filets:

Most air fryers have a fish setting, this is a preset function on your air fryer. My PowerXL Air Fryer has a preset function for 10 minutes at 350°F. This is a good starting point, it’s not too high temperature for the spicy rub. This is just long enough to cook the salmon to a safe temperature, about 135 to 140° internal temperature. Note the longer time in the air fryer, the fish looses more moisture, which can become dry and chewy. The goal is to have a moist and very flavor salmon filet.

Looking for another Air Fry Salmon Recipe

Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Spicy Airfryer Salmon Filet
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Enjoy spicy Salmon Filet using Airfryer with just a few key ingredients, salt, sugar, spices and aromatics. The magic is in the spice rub and benefits of using Airfryer.
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Spicy Airfryer Salmon Filet
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Enjoy spicy Salmon Filet using Airfryer with just a few key ingredients, salt, sugar, spices and aromatics. The magic is in the spice rub and benefits of using Airfryer.
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Ingredients
Salmon Filet
Hot Spicy Rub
Spicy Ranch Dressing
Servings: Portions
Units:
Instructions
Hot Spice Rub
  1. Combine together in mortar and pestle the kosher salt, Turbinado Sugar, smoked paprika, black pepper, Carolina Riper chilies powder and season salt. Mixing well with pestle until nice evenly ground mixture comes together. Taste the mixture, and adjust Carolina Riper Chilies powder to your liking.
    Grinding Spicy Salmon Rub
  2. Place well mixed hot spice rub in storage jar. Note this might make more then you need for just 2 salmon filets.
Spicy Salmon Filets
  1. Remove skin from salmon filet with boneing knife. Cut the salmon filet into 5 to 6 ounce portions.
  2. Next season both sides of salmon filets with Hot Spice Rub putting one teaspoon of rub on each side of filets.
    Sprinkling Spicy Seasoning Rub onto salmon filets.
  3. Spray each salmon filet with Extra Virgin Olive Oil. I like to use EVO Sprayer each spritz is 1/4 teaspoon of oil. This controls the coverage of olive oil nicely.
    Spray Salmon Filets with olive oil using the EVO Sprayer
Airfry Spicy Salmon Filets
  1. Preset Airfryer to fish setting or 350°F, allow airfryer to warm up this only takes about 2 minutes max.
  2. Place the seasoned salmon filets with cut side down into Airfryer basket. My PowerXL holds two filets nicely. Push basket into Airfryer and adjust time to 10 minutes. Note about half way into cooking process flip salmon over carefully. Then continue cooking until timer goes off.
  3. Squeeze some fresh lemon juice over top of each cooked salmon filet.
Serving Hot Spicy Salmon Filets
  1. Place carefully remove the salmon filet from the basket with fish spatula. Place salmon filet onto plate carefully
  2. Drizzle some spicy ranch dressing in decorative manner onto plate. Add green vegetable of your choice of cooked Asparagus, Brussels Sprouts, Broccoli, Green Beans are all great choice. Also serve nice starch like Risotto, Smashed Potatoes.
    Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Spicy Ranch Dressing
  1. Combine together in small bowl, the Hidden Valley Ranch Dressing, Sriracha Sauce and Carolina Reaper Chilies powder together.
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Smoked Root Beer Ham

Brine the ham

OMG Smoked Root Beer Ham is so good, it only takes some time and extra effort for best tasting ham. The key is brine a bone-in ham with A&W root beer overnight. In this brine add mustard, worchesrshire sauce and brown sugar to a 2 liter bottle of A&W root beer. Note do not use diet root beer it doesn’t work, because of the sweetener used in making diet soda. A good long soak overnight builds flavors. Do not add extra salt the ham has plenty salt already added.

Smoking the ham

Smoking Root Beer Ham on Green Egg with Apple Wood Chips for 4 hours
Smoking Root Beer Ham on Green Egg with Apple Wood Chips

Slow smoking the marinated root beer ham using a drip pan. Fill the drip pan with a quart of marinate with some apple juice. Choosing the right pairing of wood chips will help give a great mild smoky profile finish. My favorite mild smoking chips is apple wood. These chips never come off to strong of smoked flavor profile. The Green Egg does a wonderful job of keeping smoke circulation around the ham. The trick is keeping heat as low as possible without charcoal going out. Keeping the temperature around 250°F works out best. All dampers are just about closed off. Second trick is soaking wood chips with water in a ziplock bag for a good hour. Using a half of ham it takes about 3 cups chips. Adding a hand full of chips every 20 to 30 minutes. I smoked half of a ham for about 4 to 5 hours to internal temperature reaching 150°F. It’s all about the glazeWhile the ham is smoking it’s time to make the glaze. I used the root beer marinate to make this glaze. By using a heavy duty sauce pan and reducing marinate into a thick syrup. Don’t try to rush reduction, just keep cooking at a good slow boil. When the bubbles become very large the syrup is just about ready. Don’t get fooled as the syrup cools, the glaze will get thick. Reducing the syrup too long will become too caramelized and that can have too strong of a burnt taste. Pour syrup glaze into a bowl

Brush glaze onto ham about half way into smoking process, the internal temperature of ham around 100°F. Every 20 to 30 minutes brush on some glaze and and more wood chips to coals. When the ham is finished it will have shiny glaze and golden color. Be sure to save the remainder of glaze to drizzle over ham as it is served. OMG it so good. My all time favorite is Swedish Buns with Smoked Root Beer Ham and Cranberry Jam.

Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
Nutrition Facts
Smoked Root Beer Ham
Amount Per 320g
Calories 320 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 1463mg 61%
Potassium 40mg 1%
Total Carbohydrates 39g 13%
Sugars 37g
Protein 25g 50%
Calcium 1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Smoked Root Beer Ham
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Smoked Root Beer Ham is all time favorite. Using just 5 ingredients and long smoking time makes one very best hams ever.
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Smoked Root Beer Ham
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Smoked Root Beer Ham is all time favorite. Using just 5 ingredients and long smoking time makes one very best hams ever.
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Ingredients
Root Beer Marinate
Root Beer Ham
Servings: Servings
Units:
Instructions
Root Beer Marinate
  1. Combine together the root beer, Worcestershire sauce, brown sugar, prepared mustard in large stock pot or storage container. Whisk well until all ingredients are mixed and dissolve the brown sugar into the marinate.
    Marinating Ham in Root Beer, Mustard, Brown Sugar and Worcestershire
  2. Refrigerate the marinating ham overnight. If marinating a whole large ham marinate for at least 24 hours.
Smoking Root Beer Ham
  1. Prepare smoker. I like to use Green Egg Smoker/Grill. First get charcoal started this takes about 10 minutes. Caution don’t get charcoal too hot about 1/3 coals red hot. Get place setter with drip pan filled with 2 to 3 cups of marinate and 2 cups of apple cider or beer/wine. I like to set temperature proble on grill to read smoke chamber temperature. Add a good hand full of soaked apple wood chips.
  2. Place 1/2 ham cut side down onto clean grill grids. Then put into plate setter. Put the temperature probe into meaty section of ham. This probe will read the internal temperature of the ham. Close lid set dampers to almost totally closed.
  3. Adjust dampers so chamber temperature is 225°F to 250°F. this is tricky keep an eye on temperatures. Don’t let heat get over 300°. If gets too hot add more liquid to drip pan and close the dampers more. If you have too add some ice to drip pan get that temperature down.
  4. The key to successfully smoked ham check every 20 to 30 minutes add soaked wood chips handful at time.
  5. About 1/2 way into smoking time, internal ham temperature is near 100°F start brushing root beer glaze onto ham. Continue brushing root beer glaze every 20 to 30 minutes. Remember to add a handful soak chips to charcoal.
  6. When the ham reaches internal temperature of 150°F it’s done.
  7. Remove smoked ham from smoker and cover with foil. Let it rest for 15 minutes or more.
  8. OMG this is outrageous good ham. Slice and drizzle some of the root beer glaze over ham. Serve with mashed sweet potatoes and green vegetables. Or make my flavor Smoked Root Beer Ham sliders on Swedish Buns with Cranberry Jam Yum.
    Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
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BBQ Pineapple Pork Chops

BBQ Pineapple Pork Chops with some Polynesian flair, that’s moist and tender. The key is all in the marinating. by using fresh pineapple’s enzymes to tenderize the pork. This is a quick and easy BBQ Pork that can be done in less then 20 minutes.

Polynesian Sauce

It’s all about the sauce, a hybrid of teriyaki sauce with tropical profile. The fresh pineapple is one of the key ingredients giving more tropical flavor profile. What makes this different is use of ketchup as supporting flavor profile. Still holding true to key components of teriyaki sauce with soy sauce, brown sugar, ginger, garlic and vinegar. A simple short cut would be to use western dressing with garlic and crushed pineapple which works very well. But I found that making your own sauce can tweak flavors and build more unique profile. Two simple tweaks to Polynesian Sauce was canola oil and crushed hot chili flakes. Adding these two additional ingredients really boosted flavors. Of course the amount of chili flakes and type of chilies flakes can be adjust to your likings. This sauce can be used as marinate and dipping or brushing sauce.

 

BBQ Pineapple Pork Chops

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BBQ Pineapple Pork Chops is super moist pork chop with a Polynesian Profile. Using fresh pineapple’s enzymes to tenderize pork. Topped with grilled pineapple and macadamia nuts for totally yummy BBQ.
Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

BBQ Pineapple Pork Chops

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BBQ Pineapple Pork Chops is super moist pork chop with a Polynesian Profile. Using fresh pineapple’s enzymes to tenderize pork. Topped with grilled pineapple and macadamia nuts for totally yummy BBQ.
Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Ingredients
Polynesian Sauce

Polynesian Pork Chops


Servings: People

Units:

Instructions
Preparation
  1. To make the Polynesian sauce put the pineapple chunks, soy sauce, garlic, ginger root, Western Dressing, honey and cider vinegar into blender. Process until forms a emulsion about 45 seconds on medium speed.
    Blending Polynesian Sauce in Vita Mix

  2. Trim pork, cut into 6 oz portions and wrap a strip of bacon around each pork chop. Secure bacon to pork chop with toothpick. Season each bacon wrapped pork chop with garlic pepper. Place in zip lock bag.
    Trimming pork loin and wrapped with bacon

  3. Pour 2 tablespoons of Polynesian Sauce over each bacon wrapped chop in zip lock bag. Zip close the bag and refrigerate the marinating pork chops for 1 to 2 hours.

BBQ/Grilling
  1. Place Marinated Pork Chop just off the direct heat if charcoal grilling, place cover on grill and BBQ for 6 to 8 minutes on one side. Turn over each grilled pork chop. Place pineapple slice more closer to direct heat. Cover grill and cook another 6 to 8 minutes. Check the temperature of pork chops they should have internal temperature of 150°F. Brush some more Polynesian Sauce over each pork chop. Finally turn the pineapple over move pineapple so it doesn’t burn.

Presentation
  1. Plate the BBQ Pineapple Pork Chops with brushing of Polynesian Sauce over top of choppes and sprinkle chopped macadamia nuts over each chop. Serve with Black Bean and Corn Salad or Polynesian Rice. Garnish with fresh fruit and cilantro or parsley sprigs.

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Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
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Chocolate Mint Fudge Sauce

This chocolate mint fudge sauce is a rich and minty thick sauce. I based the chocolate mint fudge sauce on my Mother’s sauce recipe. The recipe originally comes from a cafe in California where my Mom worked during the Great Depression. She was an outstanding cook which inspired me to become a Chef. Her original recipe was made with Hershey Cocoa Powder, sugar and evaporated milk. Mom’s sauce was wonderful, but needed to be modernized with some newer and better ingredients.

Modernizing the original Chocolate Fudge Recipe:

One of the very first changes made to original recipe was to infuse chocolate mint leaves into ev

Chocolate Mint Plant

Chocolate Mint Plant

aporated milk and sugar. The infused mint gives the chocolate fudge sauce totally new profile. Using chocolate mint rather then peppermint or spearmint leaves gives the sauce a new prospective. One of my very best taste testers says the sauce reminds them of Andy’s Mints. By picking mint fresh from garden, and mashing sugar into the mint leaves brings out aromatics of the mint.

To infuse the chocoalte mint flavor, bring cool evaporated milk and crushed minted sugar to boil slowly. As the heat comes up slowly to boil the essential mint oils comes out of leave and into the milk. The whole kitchen becomes filled with this wonderful mint aroma.

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The next big modification to Mom’s sauce recipe is using different type of chocolate. Now grocery stores have many different choices of dark chocolate chips to choose from.  Nestle 53% Dark Chocolate and Ghirardelli 60% Dark Chocoate is two of more popular varieties. My favorite is Ghiradelli 60% it’s just a little bit smoother and with rich chocolate flavor profile. Both taste wonderful. This addition of dark chocolate replacing Heresy Cocoa Powder makes big difference. The  chocolate mint fudge sauce would make Mom proud.

Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
Chocolate Mint Fudge Sauce
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Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes
Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
Chocolate Mint Fudge Sauce
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Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Cups
Units:
Instructions
  1. Remove the stems from mint, chop coarse the mint leaves. Combine the chopped mint leaves and sugar and crush mint leaves into sugar. I recommend using mortar and pestle for best results. If you don’t have mortar and pestle crush with wooden spoon in bowl.
    Trimming stems off leaving just Chocolate Mint leaves.
  2. Place the crushed mint and sugar into 2 quart sauce pan and add evaporated milk. Stirring well the mixture over medium heat until it just about comes to boil. Reduce heat to just a simmer for about 2 minutes.
    Crushing Chocolate Mint leaves and sugar with Mortar & Pestle.
  3. After mint sugar and evaporated milk mixture simmered. Strain all mint leaves out of cooked minted sugar mixture into bowl. Rinse out the sauce pan and pour the strained mixture back into sauce pan.
    Straining Choclate Mint leaves out of cooked milk and mint infused sugar.
  4. Heat the strained minted sugar liquid to almost a boil, add the semi sweet chocolate and stir constantly. Continue stirring until becomes thick and sauce is bubbling.
    Stirring dark chocolate into cooked minted milk.
  5. When the chocolate mint fudge sauce is thick and smooth add butter, vanilla and mint extract, Stir until well combined taste to adjust flavor profile it might need more mint or vanilla to your preference.
    Adding butter and chocolate mint extract.
  6. Pour the cooked chocolate mint fudge sauce into a quart mason jar and seal with lid and ring. Label and date the jar of sauce. Keep refrigerated for about 1 month if it lasts that long.
    Chocolate Mint Fudge Sauce in canning jar.
  7. Drizzling Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
    Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
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Berry Yogurt Tapioca Gelatin with Strawberries and Chocolate Sauce
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Berry Yogurt Tapioca Gelatin

Berry Tapioca Yogurt Gelatin

Berry Tapioca Yogurt Gelatin

Looking for light refreshing dessert with fresh berries, healthy Greek non fat yogurt? Then Berry Yogurt Tapioca Gelatin is perfect choice to satisfy your creating. If your counting Weight Watcher Smart Points this extra large serving is only 3 Smart Points.

Keeping ingredients to minimum:

My goal is to keep the key ingredients just to 3 or 4, with the optional extra add in ingredients. To do this sugar-free jell-o is great starting point. The only problem is texture is plain and boring. By adding just one key ingredient makes world of difference. Believe it or not minute tapioca changes the texture. Then adding some Greek Yogurt builds body and creamy element to this dessert. Finally by adding some berries to boost the flavors and develop the profile. This accomplishes keeping Weight Watcher Smart Points to minimum.

Making a light and creamy gelatin:

As a rule gelatin has uniqueness in texture achieving good mouth feel is important.  Gelatin profile can achieve creamy texture in  several different ways. The first path to creamy texture is using Greek non-fat Yogurt. This provides a concentrated dairy protein and tartness to the gelatin. But by just using yogurt will have very dense texture, which needs to be lightened. To achieve a lighter texture can be done several ways adding whipped topping like Cool Whip Lite. This adds some extra creamy texture and builds more fluffy texture.

Blending Berry Yogurt Tapioca Gelatin on medium speed.

Blending Berry Yogurt Tapioca Gelatin on medium speed.

Another possibility is to whip the gelatin at right consistency using whisk attachment on mixer. The key is to have the gelatin just about to gel forming stage before it becomes firm gel. Beating gelatin can almost double in volume becoming very light and fluffy. This is wonderful trick but is extra step and takes about 10 minutes to accomplish good results. Could this process be done in food processor or blender and get the same results? One thing for sure is adding Greek non-fat Yogurt and Cool Whip Lite works very well. But still the gelatin has somewhat of a dense texture. Beating air into the gelatin would be good step forward to achieving fluffy gelatin.

 

Being creative with flavors:

Margarita Tapioca Dessert

This recipe has infinite possibilities by changing the flavor of Greek yogurt and sugar-free gelatin can give endless possibilities. My rule of thumb is to go with flavors that are in season. Berries in spring, melons in summer, apples, pears in fall and citrus in winter. Putting a twist in flavors with herbs and spices, or some sweet wines or liquior really steps up profile. As example Adult tapioca dessert with some extra kick and different flavor profile.

Berry Yogurt Tapioca Gelatin with Strawberries and Chocolate Sauce
Berry Yogurt Tapioca Gelatin
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The Berry Yogurt Tapioca Gelatin is perfect choice in satisfying your sweet cravings without gilt. This is light and fluffy dessert with berry taste that’s only 3 Weight Watchers Smart Points.
Servings Prep Time
2 People 5 Minutes
Cook Time Passive Time
2 Minutes 4 Hours
Servings Prep Time
2 People 5 Minutes
Cook Time Passive Time
2 Minutes 4 Hours
Berry Yogurt Tapioca Gelatin with Strawberries and Chocolate Sauce
Berry Yogurt Tapioca Gelatin
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The Berry Yogurt Tapioca Gelatin is perfect choice in satisfying your sweet cravings without gilt. This is light and fluffy dessert with berry taste that’s only 3 Weight Watchers Smart Points.
Servings Prep Time
2 People 5 Minutes
Cook Time Passive Time
2 Minutes 4 Hours
Servings Prep Time
2 People 5 Minutes
Cook Time Passive Time
2 Minutes 4 Hours
Ingredients
Berry Yogurt Tapioca Gelatin
Garnishing
Servings: People
Units:
Instructions
Yogurt Tapioca Gelatin Mixture
  1. Soak the minute tapioca with cold water in 2 quart saucepan for 10 minutes.
  2. Bring the soaked tapioca in water to boil, cook for 2 minutes.
  3. Add the sugar-free gelatin to cooked tapioca whisking well until gelatin is dissolved into tapioca water. This should take about 1 minute to make sure gelatin is dissolved.
    Add sugar-free gelatin to cooked tapioca water mixture.
  4. Optional add extra sweetener if you like a sweeter profile.
  5. Chill yogurt tapioca gelatin mixture over ice bath. Stirring often until become cool and thicken. This should look like thick heavy cream consistency.
    Chill tapioca gelatin over ice bath until thicken
  6. Blend the tapioca gelatin in blender on medium speed for 45 seconds. This will aerate tapioca gelatin making nice and fluffy.
    Blending Berry Yogurt Tapioca Gelatin on medium speed.
  7. Next add the yogurt to tapioca and gelatin mixture whisking until blended. This should take about 1 minute.
  8. Chill the mixture down on ice bath until cool. Then add cool whip lite folding into yogurt tapioca gelatin mixture. Carefully fold cool whip lite into yogurt tapioca gelatin until well combine.
    Whisk in Cool Whip Lite into Tapioca Yogurt Gelatin mixture
  9. Pour yogurt tapioca gelatin mixture into glass dessert dishes. Cover and chill with plastic wrap in the refrigerator for at least 4 hours.
    Filling Glasses with yogurt tapioca gelatin
Garnishing Yogurt Tapioca Gelatin
  1. Remove Yogurt Tapioca Gelatin from refrigerator when firm about 4 hours. Take the plastic wrap off glass and wipe off any excess moisture. Then garnish with rosette of whipped cream or cool whip.
    Berry Tapioca Yogurt Gelatin
  2. Top with fresh berries or sliced strawberries. Then finally drizzle with chocolate sauce.
    Berry Yogurt Tapioca Gelatin with Strawberries and Chocolate Sauce
Recipe Notes

A wonderful topping for Berry Yogurt Tapioca Gelatin is Chocolate Mint Fudge Sauce

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carefully place the vegetables first on plate then arrange chicken breast on top.
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Chicken Breast en papillote

Chicken Breast en papillote (paper parcel):

Chicken breast en papillote is extremely easy and tasty way in which to prepare a chicken breast. The paper parcel technique keeps the meat very moist and tender. The key to this is using parchment paper, sealing in the nutrients and holding moisture into the food. But still getting the benefit of dry heat cooking. To make paper parcel cut 24 inch length parchment paper, then fold in half. Trim the parchment paper to form heart shape.

Cut 24 inch piece of parchment paper. Then fold in half and cut into heart shape.

Cut 24 inch piece parchment paper and cut into heart shape.

The beauty of this cooking method is the easy clean up that can be prepped in advance for quick preparation. Bake the Chicken Breast en papillote in 400 degrees oven for 20 to 25 minutes depending on chicken breast size and amount. Be sure to use instant read thermometer to check the internal temperature of chicken breast. The chicken breast needs to be cooked to 170°f internal temperature. Timing of cooking is only guide line. The amount of vegetables and size of chicken breast will determine cooking time along with oven temperature.

 

 

 

 

Trim chicken breasts:

Pound the chicken breast covered with plastic wrap and flattened with meat mallet.

Pound the chicken breast covered with plastic wrap and flattened with meat mallet.

The chicken breast that I was using was so thick that they needed to be butterflied and pounded with meat mallet. A simple trick use plastic wrap over chicken while you pound the breast flat. Be careful not to pound too hard and punch holes into chicken breast. The goal is just to flatten breast and slightly tenderize breast. This also increase surface area for the chicken to cook quickly.

 

 

 

Keeping the carbohydrates to minimum:

Spiralize zucchini with medium blade.

The goal is to reduce carbohydrates by using zucchini that has been spiralized. The zucchini spirals is wonderful replacement to spaghetti noodles. To build supporting flavors by adding some onions, sweet peppers and cherry tomatoes complements the Italian profile.

 

 

 

 

 

 

 

Adding some Wish Bone Fat-free Italian dressing to season vegetables and chicken boosts flavors and without sacrificing too many calories. The key to building successful flavors is to build layers seasoning each layer. Using Wish Bone Fat-free Italian Dressing works very well only 15 calories per serving. This keeps the whole process simple and very flavorful. Pouring only 1 tablespoon of dressing over the vegetables works wonders.

 

 

 

 

 

Chicken Breast en papillote (foil parcel):

The foil parcel chicken breast perfect for grilling without a big mess of grilling and not heating up kitchen. By using foil will have less chance of having over cooked chicken. By grilling at about 350 degrees indirect heat techniqe for about 25 minutes.

carefully place the vegetables first on plate then arrange chicken breast on top.
Chicken Breast en papillote
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This is extremely easy and tasty way to prepare chicken breast keeping meat very moist and tender.
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
carefully place the vegetables first on plate then arrange chicken breast on top.
Chicken Breast en papillote
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This is extremely easy and tasty way to prepare chicken breast keeping meat very moist and tender.
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Portion
Units:
Instructions
  1. Trim and remove excess fat and skin from chicken breasts and butterfly with knife.
    Trim and butterfly chicken breast with boning knife
  2. Tenderize chicken with meat mallet (optional) This reduce cooking time by making chicken breast thinner. Do not over pound out chicken breast just flatten some. Place chicken in zip lock bag and pour the Italian Dressing over chicken. Marinate for 15 to 20 minutes.
    Pound the chicken breast covered with plastic wrap and flattened with meat mallet.
  3. While chicken is marinating in Italian Dressing peel and slice onion, spirlized zucchini or slice. Remove stem and seeds from sweet pepper then slice. Wash and halve the cherry tomatoes.
    Prep vegetables
  4. For each package cut 24 inch strip of foil. Spray one side of foil with vegetable spray. Optional use 24 inches of parchment paper spray with vegetable spray.
    Cut 24 inch piece of parchment paper. Then fold in half and cut into heart shape.
  5. Spray foil or parchment paper with vegetable spray.
  6. Place foil or parchement paper with vegetable spray side up on clean counter. Next layer onions, zucchini, sweet peppers on top of sprayed foil stip right in center of foil. Season vegetable with salt and pepper. Optional herb seasoning like Italian Herb Blend.
  7. Next place chicken breast on top of vegetables and garnish top of chicken with cherry tomato halves. Drizzle a little extra Italian Dressing over all food.
  8. Foil the foil over vegetables and chicken to make a backage crimping foil to seal
  9. Bake in 375 degree oven for 30 minutes or until internal temperature is 170 degrees. Note this is important that you cook chicken to 170 degress to be safe. Note the baking time is just estimating, depending on the amount of vegetables thickness of meat and type oven baking will determine cooking time. A convection oven or air fryer will be faster then conventional oven and some toaster ovens. I would advise checking internal temperature of chicken breast.
  10. Optional Grilling Chicken Package, suggest grill temperature of 350 to 375 indirect heat. So if you have gas grill turn burner on side of grill and place Chicken Backage on the other side of grill and shut the lid. This could take a little longer might be 45 minutes but flavor wonderful. The last 10 minutes could be uncovered to give more Smoky flavor.
  11. Carefully remove chicken breast from foil package onto plate and arrange vegetables around chicken in attractive manner. Enjoy. Just dispose of foil that food cooked on with very little clean up.
  12. Plated Chicken Breast en papillote.
    carefully place the vegetables first on plate then arrange chicken breast on top.
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Chocolate Banana Oatmeal Cookies

Chocolate Banana Oatmeal Cookies only 1 Weight Watcher Smart Point Cookies.

Chocolate Banana Oatmeal Cookies that is low in fat and made with healthy ingredient using natural sugar. The goal is to make these cookies worth only 1 Weight Watchers Smart Points. These cookies are super moist and tender, free from any dairy and eggs. There’s so many possibilities that could be added to these Cookies, leaving almost infinite creativity. Let your imagination go with almost an infinite amount of ingredients to your creativity.

Achieving good tasting cookie.

The original thought was to make cookies with just 3 ingredients, but they lacked the sweetness and texture. The core of the recipe is just ripe bananas and ground oatmeal. My goal was to make this cookie something close to chocolate fudge cookie. Using low fat cocoa powder like Hershey Cocoa Powder or Nestlé Cocoa Powder have less cocoa butter, this keeps fat down to minimum. The next step is to add some baking soda to help the cookies leavening. The cookies taste was good and moist having great texture, but was not very sweet.

This same recipe for Chocolate Banana Oatmeal Cookies could be transformed into Banana Oatmeal Raisin Cookies. Simply by eliminating the cocoa powder and chocolate chips and replacing with some chocolate chips with raisins and cinnamon. Now you have super moist Banana Oatmeal Raisin Cookies that are guilty free of high sugar and fat in a traditional cookie.

Nutrition Facts
Chocolate Banana Oatmeal Cookies
Amount Per Serving
Calories 94 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.1g
Sodium 78mg 3%
Potassium 22mg 1%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 5g
Protein 3g 6%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Banana Oatmeal Cookies
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Chocolate Banana Oatmeal Cookies that is low in fat and made with healthy ingredient using natural sugar. These cookies are super moist and tender, free from any dairy and eggs. There’s so many possibilities that could be added to these Cookies, leaving almost infinite creativity.
Servings Prep Time
30 Cookies 10 Minutes
Cook Time Passive Time
10 Minutes 5 Minutes l
Servings Prep Time
30 Cookies 10 Minutes
Cook Time Passive Time
10 Minutes 5 Minutes l
Chocolate Banana Oatmeal Cookies
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Rating: 0
You:
Rate this recipe!
Print Recipe
Chocolate Banana Oatmeal Cookies that is low in fat and made with healthy ingredient using natural sugar. These cookies are super moist and tender, free from any dairy and eggs. There’s so many possibilities that could be added to these Cookies, leaving almost infinite creativity.
Servings Prep Time
30 Cookies 10 Minutes
Cook Time Passive Time
10 Minutes 5 Minutes l
Servings Prep Time
30 Cookies 10 Minutes
Cook Time Passive Time
10 Minutes 5 Minutes l
Ingredients
Servings: Cookies
Units:
Instructions
  1. Pre heat the oven to 325 degrees.
  2. Blend the oatmeal, baking soda, Truvia baking blend, Truvia Brown Sugar Blend, salt, and cocoa powder together in a blender. Processing the dry mixture until it becomes a powder.
    Blending oat meal, sweeteners, and baking soda together until the mixture forms flour.
  3. Pour the powder Oatmeal mixture into a bowl. Add chocolate chips and mix the chips into the oatmeal flour mixture.
  4. Blend the Bananas in a blender untill they are purée.
    Blending bananas into a purée
  5. Pour the puréed Bananas into oatmeal flour mixture bowl. Stir until just combined to make the cookie dough.
    Mixing Chocolate Banana Oatmeal cookies
  6. Scoop cookie dough onto greased sheet pan or lined with parchment paper. Space cookies about 1 inch apart. Sprinkle turbinado sugar on top of each cookies then lightly press each down to flatten slightly. Note these cookies do not spread that much.
  7. Bake for 10 to 12 minutes, remove from oven and let cool for 2 minutes. Then remove cookies from sheet pan onto cooling rack.
  8. When cookies are cool place in storage container. They should keep for 5 days in cool place.
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Strawberry Rhubarb Sauce on Lemon Chiffon Cake. Garnished with whipped cream and strawberry fan.
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Strawberry Rhubarb Sauce Instant Pot

Fresh Rhubarb Plant

Fresh Rhubarb Spring is here.

Time to make some fresh Strawberry Rhubarb Sauce using Instant Pot.

After a late spring starting the Rhubarb is growing quickly with good rain and warmer weather on our side the Rhubarb will be ready to pick. Waiting patiently for stems to become longer and thick ready for picking. Remember only use the stems.

 

Important to trimming the leaves off the Rhubarb stems, they are poisonous.

Trimming leaves off the Rhubarb stems

The Rhubarb leaves are poisonous, compost leaves and use flavorful stems. Cooking the rhubarb and strawberries sauce should be quick and easy using the Instant Pot. The goal is to make this sauce only worth 1 Weight Watchers Smart Points.

Why are Strawberries are used in the sauce?

Rhubarb by it’s self is very tart, for some too tart, needing lots of sugar to balance the tartness with some sweetness. Strawberries adds natural sweetness and boost flavors with bonus of bright red color. The sauce takes less sugar with added benefits of strawberries. Making strawberries a perfect marriage with Rhubarb.

How much sugar is needed to make the sauce?

Sugar would be the natural choice, but if your watching carbohydrates might look at other possibilities. The key to successful sauce is balanced sweet and tart taste. This depend on sweetness of the strawberries, will determine amount of sugar or sweetener will be used. Quick fix would be to use sugar free strawberry gelatin. This works but you have to  be careful of cooking time. The sweetener breaks down and becames bitter if cooked too long. Some types of sweetener can not take long periods of high heat.  Aspartame is one sweetener that cannot stand long heat cooking.  Stevia is good natural sweetener if using baking blend works very well. But Stevia baking blend has some sugar as a carrier. So there is lots of trade offs, cooking sauce to right consistency then adding sugar free strawberry gelatin or sweetener, might give good results.

The right consistency

Cooking Strawberry Rhubarb Sauce to just right consistency. About 10 minutes in sauté mode,

Cooking Strawberry Rhubarb Sauce to just right consistency. About 10 minutes in sauté mode,

One last consideration is sugar helps with extraction of pectin, a natural thicker in fruits. To achieve right viscosity some sugar really helps. Reduction of moisture also contributes to achieving nappe consistency. Timing the cooking process is important cooking too long can produce too thick and heavy sauce. Undercooked Strawberry Rhubarb Sauce will be thin and runny. The goal is to have just the right clinging to back of a spoon. When tasting the sauce will have a pleasant feeling on the palette.

Cooking In Instant Pot

Instant Pot setting 20 minutes pressure.

Instant Pot setting 20 minutes pressure.

The nice thing about the Instant Pot is that you can set it and forget about it while you’re doing something else. I am thinking that it will only take 20 minutes pressure steaming mode. This breakdown Rhubarb fibers and infuse strawberry flavors into sauce.

The final cooking for 5 to 10 minutes in sauté mode with lid off to reduce some of the moisture off sauce. Then added sugar free strawberry gelatin and sweetener to adjust sweetness and flavors.

Finishing sauce by blending or whisking until the desired texture is achieved.  The Strawberry Rhubarb Sauce can be put into Jars sealed and labeled. I recommend refrigerating the jarred sauce rather then canning the sauce.

Serving Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce on Lemon Chiffon Cake. Garnished with whipped cream and strawberry fan.

Strawberry Rhubarb Sauce on Lemon Chiffon Cake.

My very first thought was to serve over Sweet Biscuits or Lemon Chiffon Cake. Wow it be wonderful topping for Waffles and whipped cream. Even better serve the sauce over Ice Cream or Frozen Yogurt. I could eat the sauce right out of the jar it’s so good.

Strawberry Rhubarb Sauce on Lemon Chiffon Cake. Garnished with whipped cream and strawberry fan.
Strawberry Rhubarb Sauce Instant Pot
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Strawberry Rhubarb Sauce is a delicious tart sauce that’s great over ice cream and angel food cake. Making this sauce is quick and easy, that takes very little effort. Enjoy this healthy sauce worth 1 Weight Watchers Smart Points.
Servings Prep Time
8 Serving 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
8 Serving 10 Minutes
Cook Time
30 Minutes
Strawberry Rhubarb Sauce on Lemon Chiffon Cake. Garnished with whipped cream and strawberry fan.
Strawberry Rhubarb Sauce Instant Pot
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Rating: 0
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Rate this recipe!
Print Recipe
Strawberry Rhubarb Sauce is a delicious tart sauce that’s great over ice cream and angel food cake. Making this sauce is quick and easy, that takes very little effort. Enjoy this healthy sauce worth 1 Weight Watchers Smart Points.
Servings Prep Time
8 Serving 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
8 Serving 10 Minutes
Cook Time
30 Minutes
Ingredients
Cooking Strawberry Rhubarb Sauce in Instant Pot
Adjusting Strawberry Rhubarb Sauce
Servings: Serving
Units:
Instructions
  1. Wash the strawberries whole with stems still on, let air dry on paper towels. Remove the stems, then slice strawberries.
    Washing strawberries whole then drawing on paper towels. Hulling strawberries with special shark like scoop.
  2. Remove the leaves and trim up stems of Rhubarb. Wash Rhubarb stems well and let dry on paper towels. Slice rhubarb stems into 1 inch chunks.
    Cutting rhubarb stems into large dice about 3/4 inches in size.Washed and hulled strawberries on paper towels.
  3. Peel Ginger Root and mince ginger root.
    Finely minced ginger root
  4. Put the sliced strawberries and cut rhubarb into Instant Pot. Sir in minced ginger root, juice of lemon and Truvia Baking Blend until all fruits minted together.
  5. Place lid on Instant Pot turning to locked position. Close valve to steam mode. Set button to pressure for 20 minutes using up and down bottoms. This will automatically build up pressure and when it reaches proper temperature the timer will count down time and turn go into hold mode.
  6. After the pressure has gone down, remove the Instant Pot lid. With wire whisk beat until Rhubarb and strawberries are broken down. You might have to use a submersion blender to achieve proper consistency.
  7. If the consistency of sauce is too thin, press the sauté bottom. This will put the Instant Pot on high heat and start reducing moisture off the sauce. Sir often so Sauce doesn’t scorch bottom of the pot. When the sauce becomes right consistency press the keep warm button. His will hold sauce in warming mode.
  8. Sprinkle the sugar free strawberry gelatin all over strawberry rhubarb sauce, then whisk until all gelatin is dissolved into the sauce. Taste the sauce for sweetness.
  9. Adjusting sweetness with sweetener, this could take from 8 to 12 packets of sweetener. Depending on sweetness of strawberries and tartness of rhubarb. When strawberry rhubarb sauce is adjusted go onto next step.
    Adjusting Strawberry Rhubarb Sauce with sweeteners.
  10. Ladle the strawberry rhubarb sauce into sterilized jars leaving 3/4 inch air space. Place lid and ring onto jar screw thighs. Label and date each jar of sauce. Refrigerate for up to month sealed.
  11. Serve over Angel Food Cake, Frozen low sugar yogurt, sweet biscuits and waffles or pancakes. Each serving is only 1 Weight Watchers Smart Points.
    Strawberry Rhubarb Sauce on Lemon Chiffon Cake. Garnished with whipped cream and strawberry fan.
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Texas Chili Chef Dave Style presentation in a bowl
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Texas Chili Chef Daves Style

Texas Chili Chef Dave Style presentation in a bowl

Texas Chili Chef Dave Style presentation

Texas Chili Chef Dave Style

This recipe is a new and improved version of my Classic Texas Chili, that I made for so many years teaching at Kirkwood. Many of students remember the heat level and running to walk-in refrigerator to get some milk to put out the fire. This is the recipe that’s improved and better with lots of extra heat too. Time to fine the fire extinguisher, grab a bottle of antacids and gallon of milk, it’s Texas Chili Chef Dave’s Style Time!

All about using the right chilies

Cooking dried chilies, garlic weighted down with plate.

Cooking dried chilies, garlic weighted down with plate.

Start off by choosing the best chilies which for practical purposes dried chilies work best. It’s better to use a good variety of dry chilies. Choosing good red chili like Guajillo or New Mexican Red Chilies, both are mild less then 1000 Scoville units of heat. Next is choosing a more complex flavor chili like Ancho Chili and Padilla chili adding slight smoky profile. Finally adding some good chilies that have lots of heat, like my super hot chili seasoning. The super hot chili seasoning is infused with some of my hottest varieties of chilies that grown in garden. These chilies are cooked with garlic and water until softened about 20 to 30 minutes weighted down with plate. Be sure to save all cooking liquids from chilies. This is chili stock that will be used throughout cooking process.

Making the Texas Gravy for chili

Blending chilies and garlic with chili stock.

Blending chilies and garlic with chili stock.

Texas Chili is all about having wonderful hot bright red chili gravy for chili. Don’t even think about putting in tomatoes! In Texas Chili it’s all about chilies and meat. To make this gravy you place all softened chilies with stems removed into blender. My preference is VitaMix, start on low speed with small amount of the cooking liquid. Blend into purée seeds and all. Adding more chili stock as needed to make wonderful red sauce. Taste the chili red sauce adjust flavors with salt, super hot chili seasoning and sugar. This is all a matter of personal taste preference. I love it super Hot where my wife likes it milder.

Where’s the BEEF!

Diced Beef Round cooking in cast iron pot.

Diced Beef Round cooking in cast iron pot.

Texas Chili has lots diced beef, some chopped onions and minced garlic. I like to use bottom round or sirloin tip diced into 1/2 inch pieces.

Cooking beef cubes in heavy cast iron pot has excellent even uniform heat. When meat is nice and brown, add onions, spices and herbs. Continue cooking to build layers of flavors.

 

Simmering low and slow

Long and slow simmering Texas Chili Chef Dave’s Syle

Long and slow simmering Texas Chili Chef Dave’s Syle

Combining the red chili gravy with the browned seasoned beef, then simmering long and slowly. Developing flavors, tenderizing the beef and building some heat. If needed adding extra chili stock as Texas Chili thickens. After a good two to three hours of slow cooking adjust seasonings with, cumin, garlic, salt, pepper and super hot chili seasoning to taste.

Topping of your choices

Time to build bowl of Texas Chili Chef Dave’s Style filling bowl of piping hot Texas Chili and topping chili with, some cheese, tortillas chips, chopped cilantro. Of course many more possibilities, like sour cream, guacamole, olives, chilies and of course hot sauces. That’s the fun of enjoying chili and putting out he fire with some beers. Fond memories wonderful eats, time to make

 

 

 

Texas Chili Chef Dave Style presentation in a bowl
Texas Chili Chef Daves Style
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So hot it came out of both ends!
Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours
Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours
Texas Chili Chef Dave Style presentation in a bowl
Texas Chili Chef Daves Style
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So hot it came out of both ends!
Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours
Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours
Ingredients
Servings: people
Units:
Instructions
Chili Sauce
  1. Trim the beef of all gristle and excess fat, then cut into medium dice, about 1/2" cubes. Season with some salt and pepper. Set aside covered on ice.
  2. Heat canola oil in heavy duty stock pot or cast iron dutch oven with garlic, continue cooking garlic until skins loosen. Remove garlic onto side plate and take skins off. Add to hot oil pasilla chili, ancho chili and guajillo chili with tongs toss in the hot oil until toasted. They will puff up a little and have nice chili aroma. Note do not burn chilies. Remove from hot oil and place on plate to cool. Save oil to make the Texas Chili
  3. Place the toasted chilies, garlic in saucepan cover with water and weight down chilis with plate. Cook chilies and garlic for 15 to 20 minutes until tender.
    Cooking dried chilies, garlic weighted down with plate.
  4. Remove the chiles and garlic from cooking liquid, but do not discard cooking liquid. Take the stems off chilies.
  5. Place the chilies, garlic and cup of chili cooking liquid in blender, (VitaMix) Process on low speed then turn up to high, adding extra cooking liquid if needed to blend into red puree.
    Blending chilies and garlic with chili stock.
Cooking Texas Chili
  1. In Dutch Oven heat oil left from toasting chilies and garlic add the diced beef when oil is hot, brown meat well. Add the cumin, oregano and onions and saute for 5 minutes until onions are tender.
    Diced Beef Round cooking in cast iron pot.
  2. Add red chili puree, to beef mixture, and some Code Red fire in the hole pepper, if needed some extra cooking liquid bring to boil then reduce to simmer. Cook Texas Chili for 2 1/2 hours adding extra cooking liquid if needed.
    Long and slow simmering Texas Chili Chef Dave’s Syle
  3. Taste Texas Chili, adjust with Super Hot Chili Seasoning, salt, pepper, sugar, garlic, oregano and cumin. This Texas Chili should be hot enough to eat bowl make you sweat. For some grab quart milk. Toppings, shred cheese, sour cream and chopped green onions and cilantro.
  4. Time to build bowl of Texas Chili Chef Dave’s Style filling bowl of piping hot Texas Chili and topping chili with, some cheese, tortillas chips, chopped cilantro.
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