Bourbon burgers with buffalo jerky and smoked cheddar

• 1/2 cup Jim Beam Kentucky Straight Bourbon Whiskey
• 1 cup Panko breadcrumbs
• 1 1/2 lb Ground beef (20 percent fat)
• 1 1/2 tsp Stone ground mustard
• 1 tsp Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 1/3 lb black pepper HOJ Buffalo jerky, ground fine (chop in a food processor, jerky may need to softened very briefly in a little hot water first before chopping)

-Combine all ingredients in a large bowl, incorporating all ingredients well. Form into patties and grill to desired doneness.

Suggest accompaniments: smoked cheddar, sautéed carmelized onions, organic heirloom tomatoes on foccacia.

Dessert for Dinner! Zucchini Tiramisu with Roasted Garlic and Spiced Walnuts

Dessert for Dinner! Zucchini Tiramisu with Roasted Garlic and Spiced Walnuts http://ping.fm/KM1H9

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Video about targeting guests using twitter
a larger version can be found at http://blip.tv/file/2788465

http://www.twellow.com
http://friendorfollow.com/

You see this link in the background of a couple of frames, very useful for targeting travel writers.
http://mediaontwitter.com/

Roasted Carrot and Pumpkin Soup with Mint and Honey Mustard Cream

Roasted Carrot and Pumpkin Soup with Mint and Honey Mustard Cream http://ping.fm/s15OE

Food safety for a spooktacular Halloween

Food safety for a spooktacular Halloween http://ping.fm/L20Lj

Hot and Spicy Chili with Black Pepper Buffalo Jerky

Ingredients:

• 3 tablespoons olive oil
• 4 red onions, diced small
• 6 tablespoons fresh garlic fine chopped
• 1 tablespoon fresh chopped ginger
• 4 whole red habeneros (deveined, deseeded and chopped)
• 6 jalepenos (deveined, deseeded and chopped)
• 1/3 lb. fine chopped HOJ Black Pepper Buffalo Jerky
• 2 tablespoons ground cumin
• 2 tablespoons chopped fresh parsley
• 2 tablespoons smoked paprika
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh basil
• 1/2 teaspoon ground black pepper
• 1 tablespoon chipotle powder
• 2 tablespoons brown sugar
• 20 oz. Guinness beer
• 6 oz sundried tomato paste
• 16 oz tomato sauce, home made is best, jarred can be substituted
• 9 cups cooked black beans
• 1 pound ground beef
• 1 pound ground buffalo
• 1 pound ground pork
• Kosher salt to taste

Directions:

Saute the onions, ginger and garlic in the olive oil in a large pot until translucent.

Add in the fresh herbs, the hot peppers, the jerky, the brown sugar and dry spices and sauté for about a minute.

Add in the beer, sundried tomato paste and tomato sauce.

Add in the black beans.

In a separate sauté pan, sauté individually the ground beef, buffalo and pork and then drain the liquid out of the cooked meat.

Add the ground meat to the vegetable, jerky and bean mixture and simmer on low for about 20 minutes, stirring frequently. Season to taste with Kosher salt

Serve with shredded cheddar and small diced red onions

Seafood Chili with Sweet and Spicy Beef Jerky

Ingredients:

• 4 tablespoons olive oil
• 2 cups chopped Vidalia onions
• 2 leeks, white part only, sliced rounds, thinner leeks are preferred
• 10 garlic cloves, chopped fine
• 4 teaspoons chopped fresh oregano
• 15 plum tomatoes large diced
• 2 medium Holland red bell peppers, chopped
• 1/2 pound small diced HOJ Sweet and Spicy Beef Jerky
• 1/2 cup chili powder
• 5 teaspoon cumin
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper
• 2 cups white wine
• 16 oz clam juice
• 2 cups V8
• 12 Littleneck clams
• 12 mussels, scrubbed and debearded
• 12 large shrimp, peeled and deveined
• 3/4 pound Bay scallops
• 3 cups cooked Great Northern white beans, fresh cooked or canned
• 2 tablespoon arrowroot or cornstarch
• 3 teaspoon cold water
• Fresh cilantro for garnish
• Season to taste with Kosher or sea salt

Directions:

Heat oil in heavy saucepan over low heat.

Add onions and leeks and saute until tender

Add garlic, tomatoes, peppers, jerky and oregano and sauté until tomatoes are soft, add the dry spices and brown sugar and continue to cook for about a minute.

Remove the vegetable and jerky mixture from the pan and deglaze with the white wine.

Add in the clam juice and return to a simmer.

Add the clams and mussels and cover and stream until shellfish is done, between 5-8 minutes.

Remove shellfish from broth and discard any unopened ones.

Add in the shrimp and scallops and simmer for about 3-4 minutes until opaque, remove the shrimp and scallops.

Add in the V8 juice to the broth and the white beans and return to a simmer.

Return all the seafood and the jerky vegetable mixture to the broth and simmer on very low heat for about 5 minutes.

In a small dish blend the cold water and arrowroot or cornstarch to make a slurry, add the slurry into the simmering bean mixture and cook on low heat for about a minute until the mixture thickens.

For a thicker chili, you can add additional slurry to get to the consistency you want.

Season to taste with kosher or sea salt

Top with fresh cilantro and serve.

Serves 6

Quick Guinness Chili with Smoked Bacon and HOJ Black Pepper Beef Jerky

Two of my favorite things from favorite companys, House of Jerky Jerky and Neuske Bacon

Ingredients:

• 1/3 lb. Neuske smoked bacon, diced
• 2 tablespoons olive oil
• 2 red onions, chopped
• 14 each plum tomatoes diced, you can substitute canned if needed: 2 12 oz canned diced and drained of liquid
• 1 medium Holland bell red bell pepper, diced
• 1 medium Holland bell yellow bell pepper, diced
• 6 oz. diced black pepper HOJ beef jerky
• 1 large jalapeno pepper, de-seeded, de-veined and fine chopped
• 6 cloves garlic, fine chopped
• 2 cups Guiness beer
• 1 tablespoon ground cumin
• 1 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon hot pepper sauce, prefer Chipolte flavor tabasco
• 3 14 oz. canned cooked black beans or about 7 cups fresh cooked beans
• Kosher salt to taste
• 1 T arrowroot or cornstarch
• 2 tea cold water

Directions:

In a cast iron skillet sauté bacon until cooked through, remove the bacon to drip dry on a paper towel.

Add the olive oil to the bacon drippings and the add the onion, tomatoes, peppers, jerky and garlic.

Saute for approximately 5 minutes or until softened and then add the dry spices and hot sauce and sauté for an additional minute,

Remove vegetables and jerky and deglaze pan with the beer.

Add the vegetable jerky mix, the cooked bacon and the black beans into the beer and simmer for about 10 minutes or until the liquid is reduced by approximately a quarter.

In a small dish blend the cold water and arrowroot or cornstarch to make a slurry, add the slurry into the simmering bean mixture and cook on low heat for about a minute until the mixture thickens.

For a thicker chili, you can add additional slurry to get to the consistency you want. Season with salt to taste if needed.

Garnish with Sour Cream or my favorite Jalepeno Cheddar.

Serves 6 or 3 very hungry guys.