Whether you’re a diehard football fan or you consider award shows a competitive sport, kick your watch party up a notch with these delicious recipes:
SPICY LAMB AND BLACK BEAN CHILI
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 ½ lbs. lean ground lamb
• 2 (14 1/2 ounce) cans no-salt-added whole tomatoes, undrained and chopped
• 1 cup dry red wine
• 1 tablespoon chili powder
• 1 1⁄2 teaspoons ground cumin
• 1 1⁄2 teaspoons dried oregano
• 1 teaspoon sugar
• 1⁄4 teaspoon salt
• 3 (15 ounce) cans black beans, draine
• 1⁄4 teaspoon hot sauce
• cilantro, sprigs (optional)
1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned stirring to crumble.
2. Drain in a colander; pat dry with paper towels.
3. Wipe drippings from pan with a paper towel; return mixture to pan.
4. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil.
5. Cover, reduce heat, and simmer 2 hours; stir occasionally.
6. Stir in beans and hot sauce.
7. Cover; simmer 30 minutes.
8. Garnish with cilantro sprigs, if desired.
• 1 stalk celery, cut into 2-inch lengths
• 1 red onion, thinly sliced
• 1 lemon, sliced into very thin rounds
• Salt, to taste
• 4 cups water
• 1 pound (12-20 count) raw shrimp, peeled and de-veined with tails intact
• 1/2 bulb fresh fennel
• 1/2 cup cider vinegar
• 1/2 cup olive oil, or more if needed
• 1 teaspoon crushed red pepper
• Few sprigs fresh thyme
• 1 clove garlic, halved
• 2 tablespoons capers and their juices
• 2 teaspoons mustard seed
• 1-quart canning jar or crock, or any combination of smaller jars equaling 1 quart
1. Cook the shrimp: In a large saucepan, combine the celery, half the red onion, half the lemon slices, a large pinch of salt, and the water. Bring to a boil, cover and reduce the heat to low, and simmer for 5 minutes. Add the shrimp, and then immediately remove the pan from heat and cover again. Set aside for 5 minutes, or until the shrimp are pink.
2. Prepare the fennel: Trim the fronds from the fennel (save a handful). Cut the bulb in half again through the root. Set the pieces cut sides down and slice the fennel as thinly as possible.
3. Pack the shrimp into a jar: In a 1-quart canning jar or crock, layer the cooked shrimp,remaining lemon slices, remaining red onion, sliced fennel and a few fennel fronds, thyme sprigs, garlic, capers, and mustard seed. (Discard the cooking liquid.)
4. Pour in the vinegar and oil. Combine the vinegar and oil in a measuring cup; it's fine if they separate. Pour the vinegar and oil into the jar to cover the shrimp. If the liquid doesn’t quite cover the shrimp, add more olive oil.
5. Cure the shrimp: Cover the jar tightly and refrigerate for at least 1 day or for up to 3 days.
6. To serve the shrimp: Carefully spoon the mixture into a big bowl and serve with toothpicks or in individual stemmed glasses as an appetizer or first course.
More Game Day recipes:
Date: Thursday January 24, 2019
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