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Random Culinary Musings
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For a Friend: Root Vegetable Kielbasa Soup | ckentmills / TASTE
https://ckentmills.wordpress.com/2012/02/18/for-a-friend-root-vegetable-kielbasa-soup
About ckentmills / TASTE. February 18, 2012. For a Friend: Root Vegetable Kielbasa Soup. A friend of mine, Lex Poppens, has been trying some of the recipes from the blog, and has made my White Bean and Ham Soup. A number of times. So for him, I have created this variation of a soup that I have made for a number of years. I think this is pretty much the ultimate vegetable soup (Ok, yes, it does have some meat in it! 2 quarts chicken stock. 1 1/2 pounds Polish kielbasa sausage. 1 medium sweet onion, chopped.
Kent Mills | ckentmills / TASTE
https://ckentmills.wordpress.com/author/ckentmills
About ckentmills / TASTE. Author Archives: Kent Mills. October 27, 2014. Chili: The final (and complete) recipe. If you ask 10 people, “What is the best chili? For the chili powder:. Note: For this recipe, you will need about 2 cups of chili powder). 4 parts ground ancho pepper. 2 parts oregano (preferably, Mexican oregano). 1 part ground cumin. 1 part smoked paprika. 1 part ground chipotle pepper. 1/2 part Goya Sazon seasoning. 1/2 part fine ground dark roast coffee. For the chili :. 5 lbs beef brisket.
Bases and Compounds | ckentmills / TASTE
https://ckentmills.wordpress.com/bases
About ckentmills / TASTE. There are a lot of dishes I create that rely on compound or base ingredients, which, themselves, need to be prepared ahead of time. Most of these can be made well ahead of time, and stored for quite some period. And all of them may be used in a variety of dishes. This is my Bases and Compounds page ; I will update it as I add new things, and reference it often in the recipes that I present. All are presented in alphabetical order. 1 quart warm water. 1/4 cup coarse kosher salt.
Well, I am back (maybe)! And this time, we are talking Chili ! | ckentmills / TASTE
https://ckentmills.wordpress.com/2014/10/23/well-i-am-back-maybe-and-this-time-we-are-talking-chili
About ckentmills / TASTE. October 23, 2014. Well, I am back (maybe)! And this time, we are talking Chili! Regardless, this is the first part of the formula. At my real job in Waltham, MA recently, I overheard a conversation regarding chili, and specifically, chili powder. For years now, I have been making my own, as the commercial products are neither consistent, nor particularly flavorful. Here is my version:. 4 parts ground ancho pepper. 2 parts oregano (preferably, Mexican oregano). 1 part ground cumin.
Chili Part Two: Meat and Stuff | ckentmills / TASTE
https://ckentmills.wordpress.com/2014/10/25/chili-part-two-meat-and-stuff
About ckentmills / TASTE. October 25, 2014. Chili Part Two: Meat and Stuff. The “stuff” in chili is pretty easy to explain; the meat, much less so. It is a long, complex story. The onions and garlic should be sautéed down to remove excess moisture. I cook mine till the onion is just beginning to brown. I will give the amounts in the final chili-related post, where the entire recipe is revealed. The meat I use in chili is simple as well: beef and smoked sausage. But how I got to those is not simple. After...
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ckentmills / TASTE | Random Culinary Musings
About ckentmills / TASTE. October 27, 2014. Chili: The final (and complete) recipe. If you ask 10 people, “What is the best chili? For the chili powder:. Note: For this recipe, you will need about 2 cups of chili powder). 4 parts ground ancho pepper. 2 parts oregano (preferably, Mexican oregano). 1 part ground cumin. 1 part smoked paprika. 1 part ground chipotle pepper. 1/2 part Goya Sazon seasoning. 1/2 part fine ground dark roast coffee. For the chili :. 5 lbs beef brisket. 2 lbs smoked sausage. Take 1...
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