Featured Recipes

Red State Chili
(From Joe Simmer's All American Slow Cookin')

Whether enjoyed next to the fire in a cozy log cabin, or on the deck overlooking your gated community golf course, this chili will become a tradition your family will value.

2 tablespoons olive oil
3 cups chopped onion
1 tablespoon chopped garlic
1 cup chopped green bell pepper
4 tablespoons chili powder
2 lbs coarsely ground beef
1 - 8 ounce can tomato sauce
2 - 14 1/2 ounce cans diced tomatoes, drained
1 1/2 cups white corn kernels,
fresh or frozen
1 - 14 1/2 ounce can white beans, drained
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste

Heat the olive oil in a large skillet set over a medium-high heat. Add the chopped onion, garlic and bell pepper and saute for 6-8 minutes, stirring occasionally, until softened but not brown. Stir in the chili powder, and then transfer the contents of the pan to the crock.

Increase the heat to high, and in the same pan, cook and stir the ground beef for 8-10 minutes. Add it to the crock along with the remaining ingredients. Cover and cook on high for 3-4 hours or low for 6-8 hours. Skim off any excess fat, if desired, adjust the seasoning and serve.

Chef's Notes: Protect marriage, eliminate the death tax, fight the terrorists there so we won't have to fight them here, secure our borders, and stop the war on Christmas.

Wine Suggestion: For the wealthy Republican, perhaps a high-end Australian Cabernet/Shiraz blend. For the southern conservative, maybe just a cold Bud - unless you're a Christian conservative, in which case a large glass
of sweet tea would be a pleasant accompaniment.

Blue State Chili
(From Joe Simmer's All American Slow Cookin')

Three kinds of meat, a combination of black beans, red beans and pinto beans, and a liberal dose of seasoning are all included in this "big tent" chili. While shopping for all these diverse ingredients may be a bit taxing, spending the
time will be well justified by the result.

2 tablespoons extra virgin olive oil
2 - 1/2 cups chopped onion (preferably grown according to sustainable agricultural methods)
1/2 cup chopped French shallots
2 tablespoons minced garlic
1 Poblano pepper, seeded and chopped, about 1 cup
1 fresh Jalapeno pepper, seeded and chopped, about 2 tablespoons
1 lb 85/15 ground beef (preferably grass-fed)
1 lb ground turkey thigh (preferably free-range)
1 lb pork Chorizo, or other spicy fresh pork sausage (preferably antibiotic free), casing removed
5 tablespoons chili powder
1 tablespoon ground cumin
1 - 6 ounce can tomato paste
1 - 8 ounce can tomato sauce
1 - 15 ounce can black beans, drained (preferably organic)
1 - 15 ounce can pinto beans, drained (preferably organic)
1 - 15 ounce can dark red kidney beans, drained (preferably organic)
12 ounces domestic dark beer (preferably from a micro-brewery)
1 tablespoon Balsamic vinegar
1 teaspoon salt, or to taste
1/4 teaspoon white pepper, to taste
1/4 teaspoon black pepper, to taste
1/8 teaspoon red pepper, to taste

Heat the olive oil in a large skillet pan set over a medium-high heat. Add the chopped onion, shallot, garlic, Poblano pepper, Jalapeno pepper and cook, stirring occasionally for 6-8 minutes, or until tender and lightly browned. Transfer the contents of the pan to the slow cooker.

In the same pan, add the three meats and increase the heat to high. Cook and stir for about 10 minutes, or until browned. Stir in the chili powder, cumin and tomato paste and stir until evenly blended. Transfer to the crock. Stir in the tomato sauce, drained beans, vinegar and salt. Cover and cook on high for 3 1/2 to 4 1/2 hours or low for 7-9 hours.

Skim any excess fat from the surface, adjust the seasoning with the white, black and red pepper, and serve.

Chef's Notes: If you hail from California or a blue state in the northeast, you may want to substitute an equal amount of turkey for the pork. Conversely, a resident of a blue county or parish in a southern red state may prefer pork instead of beef and/or turkey.

Wine Suggestion: For the liberal elitist, almost any French red - perhaps a Cotes du Rhone would pair well, as would a California Zinfandel or an Oregon Pinot Noir. For the regular Democrat, try a blue-state-brewed beer, like Samuel Adams Brown Ale from Massachusetts or Anchor Brewing Company Liberty Ale from San Francisco.

Southwestern BBQ Chicken
(From Joe Simmer's All American Slow Cookin')

Joe's Great, Great Uncle, Colonel Sir Robert Marley Simmer, served as a commissioned officer in Her Majesty's Royal Highland Fusiliers in the rich and colourful colony of Jamaica during the height of the empire's glory days. Unfortunately, due to an indiscretion with a back-up singer in a local band, he was forced to leave the service, and he eventually immigrated to the American southwest, through the port of New Orleans. He joined the U. S. Army and, due to his experience, quickly rose to the rank of lieutenant colonel, commanding a cavalry regiment of Buffalo Soldiers in the Indian wars of the late 19th century. This is one of his troops favorite campfire recipes, adapted to the modern slow cooker.

1 teaspoon mild chili powder
1/2 teaspoon chipotle chili powder
1 teaspoon ground cumin
1 teaspoon dry mustard
1 tablespoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3 tablespoons dark brown sugar
6 chicken leg quarters, skinned
1 tablespoon olive oil
1 cup finely chopped onion
3 tablespoon finely chopped garlic
1- 6 ounce can tomato paste
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon honey

Combine the first 8 ingredients in a small bowl and mix well. Rub the mixture into the chicken leg quarters, reserving any that is left over or falls off the chicken. Set the seasoned chicken aside to "dry marinate" while you prepare the rest of the ingredients.

Heat the olive oil in a medium-sized saucepan set over a medium heat. Add the chopped onion and garlic and cook, stirring occasionally, for about 5 minutes or until softened. Stir in any reserved seasoning mix, the tomato paste, cider vinegar, lemon juice, Worcestershire and honey. When evenly blended, spread about 1/4 cup of the sauce in the bottom of the crock. Place the seasoned chicken quarters in the slow cooker, and spread the remaining sauce over the chicken. Cover and cook on high for 2-3 hours or low for 4-6 hours, or until chicken is tender.

Chef's Notes: Made from smoked, dried jalapeno peppers, chipotle chili powder lends a nice smoky taste to this dish. Use more if you like, but be careful, as it is very spicy.

Wine Suggestion: A California Riesling or a cold beer.

Ratatouille
(From Joe Simmer's Healthy Slow Cookin')

1 large eggplant, about 1 1/4- 1 1/2 lbs, cut into 3/4 inch cubes
Salt
2 tablespoons extra virgin olive oil
3 cups chopped onion
2 tablespoons chopped garlic
1 tablespoon minced fresh rosemary
1 teaspoon dried whole thyme
1 teaspoon dried whole oregano
1/2 teaspoon black pepper
2 - 14 1/2 ounce cans diced tomatoes, drained
1 large zucchini, about 1/2 lb, cut in half lengthwise and sliced into 1/2 inch half-circles
1 large yellow squash, about 1/2 lb, cut in half length-wise and sliced into 1/2 inch half-circles
1/4 cup chopped fresh basil

Place the eggplant cubes in a colander set in the sink and sprinkle liberally with salt. Toss to evenly distribute the salt and let it set for 30 minutes. Rinse the cubes, drain and pat dry.

Heat the oil in a large non-stick skillet over a medium-high heat. Add the chopped onion and cook, stirring occasionally, for 6-8 minutes. Add the garlic, rosemary, thyme, oregano and black pepper and cook for 1 minute. Add the eggplant cubes and cook for 34 minutes, stirring often. Transfer the contents of the pan to the crock. Add the drained diced tomatoes, sliced zucchini and sliced yellow squash. Stir to mix, cover and cook for 2-3 hours on high or 4-6 hours on low, or until the eggplant is tender. Adjust the seasoning and stir in the chopped fresh basil.

Chef’s Notes: Salting the eggplant will remove any bitterness and some of the excess moisture. Usually there is enough residual salt that you won't have to add more.

Wine Suggestion: A nice Chianti or a Cotes du Rhone.

Leeks and Mushrooms Provencal
(From Joe Simmer's Healthy Slow Cookin')

2 tablespoons extra virgin olive oil
2 bunches leeks, white part cleaned and chopped into 1/2 inch rings, about 2 cups
1 cup chopped onions
1 tablespoon minced garlic
1/4 cup white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
1 - 14 1/2 ounce can diced tomatoes, drained
1/2 teaspoon Dijon mustard
8 ounces sliced baby portabella mushrooms
2 anchovy filets, mashed
10 jumbo pitted black olives, sliced into 1/8 inch rings
1 tablespoon lemon juice

Heat the oil in a medium skillet over medium heat. Saute the leeks, onions, and garlic for about 8-10 minutes until soft. Transfer contents of skillet to slow cooker. Deglaze the skillet with the wine and transfer to the slow cooker. Add salt, pepper, drained tomatoes and mustard to the slow cooker. Stir together. Cook on high for 2 1/2 hours. Add mushrooms, anchovies, olives and lemon juice. Cook for another 1 hour on high.

Wine Suggestion: A Cotes du Rhone, red or white, or a fruity Beaujolais.

Spinach Rockefeller
(From Joe Simmer's Creole Slow Cookin')

Elegant, delicious and very New Orleans in flavor.

2 tablespoons butter
1 cup finely chopped onion
1 tablespoon minced garlic
1 tablespoon flour
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg
11/2 cups heavy cream
1 tablespoon Herbsaint or Pernod
1/2 cup finely chopped green onion
1/2 cup finely chopped parsley
2 lbs frozen chopped spinach, thawed and drained

Melt the butter in a skillet set over a medium-high heat. Add the finely chopped onion and sauté, stirring often for about 5 minutes, or until the onions are soft and just begin to brown. Stir in the garlic, flour, white pepper, cayenne pepper and nutmeg and cook 1 minute. Add the cream, and while stirring almost constantly, let the mixture come to a boil. Remove the pan from the heat and stir in the Herbsaint or Pernod and the finely chopped green onion and parsley. Place the drained spinach in the slow cooker. Add the contents of the pan and mix well. Cover and cook on low for 2 hours.

Chef’s Notes: The best and easiest way to thaw and drain the spinach is in a strainer or colander set over a bowl and left in the refrigerator overnight. When thawed, gently press out any excess moisture.

“Chocolate City” Chicken Mole
(From Joe Simmer's Creole Slow Cookin')

God, Martin Luther King, Pancho Villa, and Joe walked into a bar. After a couple of beers and some spirited conversation, they came up with this tasty recipe.(Serves 5-6)

3 cups chicken stock or broth
3 ancho chiles (dried), stems and seeds removed, torn into pieces
1/2 cup raisins
1/4 cup raw almonds, coarsely chopped
1/4 cup raw, hulled sesame seeds
1/4 cup raw pumpkin seeds
2 tablespoons butter
2 cups chopped white onion
3 fresh poblano peppers, stems and seeds removed, chopped
1 fresh jalapeno pepper, stems and seeds removed, chopped
1 large fresh tomato, chopped, about 1 1/2 cups
6 cloves garlic, smashed
3 ounces Mexican bitter chocolate, or other bitter-sweet chocolate, broken into small pieces
1/4 cup fine, dry breadcrumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
2 teaspoon salt, or to taste
4 1/2-5 lbs bone-in chicken parts, skinned

Place the chicken stock in a large blender or food processor along with the ancho chiles and raisins. Blend or process for 20–30 seconds, and allow the chiles and raisins to soak while preparing the other ingredients. Combine the almonds, sesame seeds, and pumpkin seeds in a dry skillet set over a high heat. Cook and stir for about 5 minutes or until the sesame seeds have browned a bit and the nuts are fragrant, being careful not to let them burn. Transfer to a plate to cool a bit. In the same skillet, melt the butter and saute the chopped onion, poblano and jalapeno over high heat for about 10 minutes, or until the onion is lightly browned. Remove the pan from the heat and stir in the tomato and garlic.

Pulse the blender or processor containing the stock, chilies and raisins for a few seconds, and then add the toasted nuts and seeds. Blend for about 30 seconds. Add the poblanos, onions, tomato, garlic, chocolate and breadcrumbs and blend until smooth, about 60 seconds. Depending on the size of your blender or food processor, it may be necessary to do this in two batches and then mix them together.

Combine the spices and salt and rub the mixture into the skinless chicken parts. Mix any leftover spice mixture into the sauce. Arrange the chicken pieces in the slow cooker and pour the mole sauce over them. Cover and cook on low for 4-5 hours. Adjust the seasoning and serve with steamed rice.

Chef's Notes: Jalapenos, poblanos and anchos vary in their "heat"factor. If you want a little more spice, add some cayenne pepper. This dish is better if cooked a day ahead, and reheated on the stove to serve. Leftover sauce can be frozen for later use.

Wine Suggestion: A nice red Rioja or cold cerveza such as Negro Modelo or Bohemia.

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