SWEET & SALTY KETTLE CORN PARTY MIX

                  
Makes about 10 cups

5 cups Corn Chex or Rice Chex cereal
2 cups Corn Pops cereal
2 cups popped popcorn
1 cup CornNuts
6 tablespoons unsalted butter , melted
2 tablespoons maple syrup
1 teaspoon salt
1/4 teaspoon pepper

1. Adjust oven rack to middle position and heat oven to 250 degrees. Combine cereals, popcorn, and CornNuts in large bowl. Whisk butter and syrup in small bowl, then drizzle over cereal mixture. Sprinkle evenly with salt and pepper and toss until well combined.

2. Spread mixture over rimmed baking sheet and bake, stirring every 15 minutes, until golden and crisp, about 45 minutes. Cool to room temperature. Serve. (Mix can be stored in an airtight container at room temperature for up to 1 week.)

 

DING DONG EIGHT-ALARM CHILI

 

                                                  

 

'80S THE COSBY SHOW

In the well-appointed Huxtable kitchen ("The Drum Major" first aired on February 4, 1988),

Cliff explains to his family why it's essential to wait three days before eating his famous chili:

"If you tasted this on the first day, you'd say, 'What can did this come out of?'

If you tasted this on the second day, you'd say, 'Oh my goodness, somebody's

grandmother got up off her chair and just took this to the mountain!' But on the third

day you don't even have to taste it. You just walk by the pot and something says,

'Hey, come here!'" Although this chili can be eaten the same day it's made,

it really does taste better if you wait another day or two.

Active time: 1 3/4 hr Start to finish: 6 1/2 hr (plus 1 to 2 days for flavors to develop)

Servings: Makes 8 servings.

2 oz dried ancho chiles (4 large), stemmed and seeded
6 large garlic cloves, 3 of them finely chopped
1 tablespoon salt, or to taste
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder (not pure chile)
4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
3 to 4 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes in juice
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 lb white onions, chopped (4 cups)
1 tablespoon dried oregano (preferably Mexican), crumbled
1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds

(1 is fine for most tastes; 4 is the eight-alarm version)
1 (12-oz) bottle beer (not dark)
2 cups water
2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned

Accompaniments: cubed avocado; chopped white onion; shredded Cheddar;

chopped fresh cilantro; sour cream

 

Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.

While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt,

1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture

in a large bowl until coated.

Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot

but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally,

about 5 minutes per batch (lower heat as needed; spice mixture burns easily).

Transfer beef as browned to another bowl. (Do not clean pot.)

Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo,

cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.

Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic

over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to

10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili

powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, 

stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl

and gently simmer, partially covered, stirring occasionally and checking often to make sure

chili is not scorching, 2 hours.

Taste sauce, then add more serrano if desired and continue to simmer, partially covered,

until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes

very thick before meat is tender, thin with water as needed.)

Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered,

then chill, covered, 1 to 2 days to allow flavors to develop.

Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes.

Add beans (if using) and simmer, stirring, 5 minutes.

 

Gourmet | September 2003

                  

Ingredients

Amount               Ingredient                                     
3/4 cup           flour, all-purpose
2 tablespoons  sugar
2 teaspoons    sugar
1 teaspoon      baking powder
1/2 cup           milk
2 teaspoons    milk
1/4 cup           beer
1 each            egg 
                      vegetable oil for deep frying
4 each            bananas quartered crosswise
                      powdered sugar 
                      mint leaves

Caramel Sauce

1 cup              heavy whipping cream
1/2 cup           sugar
1 1/2 tablespoons bourbon

 

 
Directions For Beignets

 

Mix flour, sugar and baking powder in bowl.

Add milk, beer and egg and stir until smooth.

Heat oil in deep fryer or heavy deep skillet to 375 degrees F.

Working in batches, dip bananas into batter and then carefully
add to oil.

Cook until golden brown, about 3 minutes.

Drain on paper towels.

Pour caramel sauce onto plates.

Set bananas atop sauce.

Sprinkle with powdered sugar.

Garnish plates with mint leaves and serve.

 

Directions For Caramel Sauce:

Bring cream to boil in heavy medium
saucepan over high heat.

Cook sugar in heavy small saucepan over low heat, swirling
pan occasionally, until brown.

Gradually stir hot cream into caramel (mixture will bubble
vigorously).

Boil until thickened to sauce consistency, 3 to 5 minutes.

Add bourbon.

Serve hot. (Sauce can be prepared 1 day ahead. Cover and refrigerate.

Rewarm over low heat.)

Makes about 1-1/3 cups.