Take it from the queen of snacking; this dip is to die for! As I was preparing to teach a Middle Eastern cooking class this week, I came across this hidden gem called Muhammara Dip, made with roasted red peppers and walnuts and served with pita chips and crudités. Oh, My! What a delicious and simple treat that will be perfect for your Easter Brunch or summer pool parties! It’s now one of my go-to dips and I hope it’ll be yours, too!
Julia Child made it fancy. Boeuf Bourguignon. But there’s something I’d like you to know. It’s just stew. Delicious, delectable, savory and oh, so satisfying. But, it’s still just stew. So please don’t let fancy French words intimidate you. Get your Dutch oven out and make this classic comfort food while the weather is still a little cool. Oh, and Bon Appétit!
This week the word is Brrrrr! That means it’s time to pull out your favorite chili recipe, grab a Dutch oven and get cookin! This yummy dish makes the cold weather almost welcome, and there isn’t a finer bowl of winter comfort food than homemade chili! This particular recipe has a fabulous twist—cinnamon sticks, which adds a subtle earthiness to the dish.(You’ll find many award-winning chili recipes have added cinnamon to the mix!) I’ve partnered with La Mesa RV to travel our great state, looking for fun adventures and cooking delicious dishes in all sorts of RV’s, and this week, it was time for a hot bowl of spicy beef and chiles! Grab a bowl full and devour!
This weekend a host of local broadcasters came together for our annual Christmas Concert to raise money for The House of Broadcasting. One year our fundraising efforts helped to create the House of Broadcasting Celebrity Media Cookbook. It’s a treasure trove of great heirloom dishes by your local television and radio personalities. One of the most delicious recipes in the book is an award winning chili recipe from Jack Clifford, the man who created the iconic Food Network. (More than 20 years later, about 90 million people agree that Jack’s idea was a brilliant one and changed forever the way we view food.) Jack’s scrumptious chili has won dozens of chili cook off awards. It kicks you with five different spices and yet has a smooth-as-silk finish on your palate. This chili’s base is a combination of beef chunks, ground beef and pork with plenty of onions and garlic! So, grab a big pot and get cooking, just in time for “chili” evenings!
If you’d like a copy of the House of Broadcasting Cookbook, visit www.houseofbroadcasting.com.
By the way, Jack used to say that the Department of Homeland Security had identified his chili as a WMID (Weapon of Mass Indigestion). But I say Clifford’s Chili it’s so good, it’s what the cowboys call MGS–Mighty Good Sop!
Watch my Video for Clifford’s Chili here!