A Word From The Other Parsimonious Chef...: Hail To The Redskins.... A Tail-Gaiting Worthy of The Tail-Whipping That Followed... Prohibition Chili, Crispy Pork & Steak Carnititas...

Redskins vs Giants Dec 3rd 2012

Middle Big Bro.....

Did I ever mention how much I love football? I think maybe you would have gathered that by the three "Are You Ready For Some Football?" entries that I had in August - September of this year! Well just in case you didn't know I Love The Redskins, in fact it would be more appropriate to say that my entire family Loves the Redskins.

My parents are 80 & 90 and have season tickets, my siblings go to every home game and at least one away game a year. Since my return to DC from Oakland my sisters have asked me to come out and enjoy a game or two this year but I had been reluctant until the Monday night game at Fed Ex Field on Monday Dec 3rd 2012. I'll get into the game later but for the blog I want to talk about the tail-gaiting experience. You will never see more abundance: food, liquor, inventiveness, fellowship and exuberance.

Tail-gaiting is the game within the game is in deed an all day thing. If you are cooking there will be shopping and plenty of prep work, the same applies to drinking. My family gets to the stadium at 8 a.m. for a 1p.m. game. There are spaces to claim, tables to set up, grills to spark up, food to make, drinks to be consumed and a good time to be had by all.

In case you were under a rock, the Redskins won a nail-biter 17-16, again this is the N.F.L. So there's always a chance for your team to come through (unless you live in Cleveland) ha-ha, just joking there's always the Cav's right? My bad that's Basketball and Bron Bron took his talents and another championship to Miami despite the promise of your beloved Danny "Boy" Gilbert. Now that's truly funny....... Hail to The Redskins...................

On the menu today: A Tail-Gaiter's Paradise... Prohibition Chili, Crispy Pork & Beef Carnitas...

Skins VS Giants

Prohibition Chili

For the Prohibition Chili we will need the following:

Ground Beef (3 lbs)
Italian Sausage (2 lbs)
Olive Oil (1Tbs)
Garlic (2 Tbs)
Black Beans (3 cans)
Kidney Beans (3 Lg cans)
Onions (3 onions)
Corn (1 bag)
Large Ripe Tomatoes (10 each)
Jalapeno Peppers (4 each)
Bell Peppers (4-5 each)
Paprika (2 Tbs)
Salt & Pepper (T T)
Chili Powder (2 Tbs)
Cumin (1 Tbs)
Oregano (1 tsp)
Tecate' Beer (3 bottles)
Applewood Smoked Sea Salt (T T)
Cheddar Cheese (as needed)
Sour Cream (as needed)
Green Onions (2 cups)
Cilantro (1 cup)

First dice the onions and sweat them with the olive oil in a soup or stock pot then add the chopped garlic allowing to sweat as well. Next add all of the peppers and allow to brown slightly. Finally, add the ground beef and then the ground Italian sausage and cook thoroughly (about 5-7 minutes on high) add the spices and herbs and then deglaze with 2 of the 3 beers before adding all of the canned beans (be sure to drain all beans with the exception of one can of kidney beans) and chopped tomatoes. Allow to simmer on low to medium for 1.5-2 hours. The longer you cook the chili the thicker the chili will be thanks to the starch in the beans. Finally, add the remaining bottle of beer and allow the chili to sit cover for 20 - 30 minutes. Taste and adjust the seasonings before serving. You can add the cheese, green onions, cilantro and sour cream to each individual bowl. Enjoy to the fullest!!!

Jalapeno-Bacon Cornbread

For the Cornbread we will need the following:

Cornbread Mix (Follow The Box)
Jalapeno (3 each)
Bacon (3 pieces)
Corn (1 cup)

Because I appreciate texture and layers of flavor I dice the bacon and render it first, I then dice the jalapeno and saute it with the corn on the bacon grease. Make the cornbread in accordance with the directions on the box and then fold the other ingredients. Finally, place the batter in a greased cast iron skillet and cook as directed on the box.

Carnitas

For the Carnitas we will need the following:

Pork Shoulder/Butt (1 each)
Garlic (15 cloves)
Bay Leaves (10 each)
Onions (2 each)
Chicken Stock (64 Oz)
Cilantro (2 cups)
Green Onions (2 cups)
Corn Tortillas (2 packs)
Queso Blanco (2 cups)

First you will want to sear the sides of the pork shoulder to make sure that it is blackened as seen below. Meanwhile, in a large pot, sweat the onions and then add the garlic, bay leaves and chicken stock bringing to a boil. Next in a hotel pan large enough to hold the pork and the liquid, place the pork in the pan and add enough liquid to completely cover the pork in the pan. Cover the entire pan with aluminum foil and place in an oven preheated to 375 for 2 hours. Check and flip the pork over, re-cover and place back into the oven for another hour or until the meat pulls apart easily with a pair of tongs. Remove from the liquid and allow to cool enough for you to pull apart with your hands or tongs. Place the pulled pork into the oven on high broil and allow the pork to get crispy. This usually takes 3-5 minutes. Plate by warming the tortillas slightly and adding the meat, queso blanco, jalapenos, green onions, cilantro and finally topping off with a heavy drizzle of sauce. For an alternative taste, add the meat and the cucumber slaw. Enjoy with a beer or Margherita......

Carnita "Sauce"

For the Sauce we will need:

Applewood Smoked Bacon
Onions (1 each)
Pork or Chicken stock (32 Oz)
Apple Vinegar (1 Tbs)
Applewood Smoked Sea Salt (T T)
Pan Drippings (2 cups)
Cilantro (1 bunch)
Cornstarch (1 Tbs)
Water (1 tsp)

Take the bacon and render it, cook the onions in the same pan and then add the stock and pan drippings. Next, add the vinegar and then the slurry (cornstarch & water combined) cook until thickened to your desire.

Pickle-Slaw

For the Pickle-Slaw we will need:

Petite Cucumbers (10 each)
Onions (2 each)
Thai Chili Pepper (4 each)
Salt & Pepper (T T)
Rice Vinegar (2 Tbs)
Sugar (1 cup)

For the Skirt Steak we will need:

Skirt Steak (1-3 pieces)
Garlic (2 Tbs)
Olive Oil (2 Tbs)
Soy Sauce (1 Tbs)
Salt & Pepper (T T)

Marinade the steak for 15-20 minutes and then grill until it is done to your liking , it should take anywhere between 3-7 minutes total. Allow to rest before you cut it as seen below.

Fire Roasted Salsa

For the Fire Roasted Salsa we need:

Tomatoes (4 each)
Onions (1 each)
Jalapenos (5 each)
Green Onions (4 each)
Garlic (4 each)
Cilantro (1 cup)
Cumin (1 Tbs)
Salt & Pepper (T T)
Apple Cider Vinegar (2 Tbs)

Roast the tomatoes, onions, green onions and peppers and place directly in a blender or food processor. Add the cilantro and cumin and the salt and pepper to taste.