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Recipes
Emeril's Pennsylvania Dutch Corn Chowder
By bbarton81
If using dried corn, place in a large bowl and cover with lukewarm water by 1-inch
- 4 cups shaker dried corn, or fresh or frozen corn kernels
- 1/2 pound salt pork, diced
- 3 cups chopped yellow onions
- 1 teaspoon celery salt
- 1/2 teaspoon cayenne pepper
- 2 teaspoons minced garlic
- 1 bay leaf
- 3 cups peeled, diced baking potatoes, like russets
- 8 cups chicken stock, or more as necessary
- 1 cup milk
- 1 cup heavy cream
- Salt
- Freshly ground black pepper
- 1/2 cup chopped green onions (green tops only)
Pat's Famous Beef and Pork Chili
By bbarton81
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally
- 6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
- 4 cloves garlic, finely chopped
- 2 medium onions, finely chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon chipotle chili powder
- 2 teaspoons dried oregano
- 1 tablespoon smoked paprika
- Salt and freshly ground black pepper
- 1 pound 85 percent lean ground beef
- 1 pound ground pork
- 1 cup beer (recommended: Budweiser)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (24-ounce) can crushed tomatoes
- 1 (24-ounce) can diced tomatoes, with juice
- Lime wedges, for garnish
- Sour cream, for garnish
- Shredded Cheddar, for garnish
- Sliced scallions, for garnish