Rich Turkey Chili with Bacon, Dark Beer & Chocolate

My daughter and I really enjoy watching Queer Eye on Netflix together. It is so positive and full of love. She is particularly a fan of Antoni, the chef. We were excited to check out his cookbook! 🙂

This fabulous chili recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I modified the proportions. It was rich, full-flavored, and hearty. We ate it with lots of toppings, cornbread muffins and green salad. I’m planning to make it again to serve on a really chilly evening. Everyone loved it.

Yield: Serves 6 to 8

For the Chili:

  • 1/3 to 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (4-5 slices)
  • 1 3/4 to 2 pounds ground turkey, preferably dark meat
  • Kosher salt
  • 2 T olive oil
  • 2 medium or 1 1/2 large onions, coarsely chopped (about 3 cups)
  • 1 red bell pepper, cored, seeded, and cut into small cubes
  • 3 T tomato paste
  • 5 to 8 large garlic cloves, finely chopped
  • 1 canned chipotle chile in adobo, seeded (if desired), finely chopped, plus 1 to 2 T adobo sauce (I didn’t seed the chile)
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 2 (15-oz) cans black beans, rinsed and drained
  • 1 (14-oz) can crushed tomatoes
  • 1 (12-oz) bottle dark beer (such as Guiness or Negra Modelo)
  • 1 1/2 cups chicken stock
  • 2 oz dark chocolate, coarsely chopped (scant 1/2 cup) (I used 72% cacao)
  • 2 T apple cider vinegar
  • 2 tsp molasses or dark brown sugar

For the Toppings:

  • sliced avocado
  • chopped fresh cilantro
  • grated cheddar
  • diced red or white onion
  • pickled jalapeños
  • sour cream or Greek yogurt
  • lime wedges
  1. In a large Dutch oven or other wide heavy pot with a lid, cook the bacon over medium-high heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.) Using a slotted spoon, transfer the bacon to a large bowl.
  2. Cook the turkey in the remaining bacon fat over high heat, stirring frequently and breaking up the meat into small bits with a wooden spoon, until cooked through, about 5 minutes.
  3. Season turkey with 1 1/2 teaspoons of salt, then transfer and any juices to the bowl with the bacon.
  4. Heat the oil in the same pot over medium to medium-high heat.
  5. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables are softened and the onions are golden, about 8 minutes.
  6. Stir in the tomato paste and garlic and cook for 1 minute, stirring, then stir in the chipotle and adobo sauce, oregano, cumin, and 2 teaspoons of salt. Cook until fragrant, about 2 minutes.
  7. Add the beans, crushed tomatoes, beer, stock, chocolate, and turkey-bacon mixture. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the chili is deeply flavorful, about 1 hour and 15 minutes.
  8. Remove the pot from the heat and stir in the vinegar and molasses or brown sugar.
  9. Adjust the seasoning, to taste. Serve hot with toppings, as desired.

Spicy Coconut Grilled Chicken Thighs

This is another incredible and full-flavored grilled meat dish. I used the marinade on boneless, skinless chicken thighs but it would also be wonderful with shrimp or flank or skirt steak according to the original recipe. I love that the residual marinade is cooked down into a sauce for serving.

This recipe was adapted from Bon Appétit, contributed by Molly Baz. I marinated ten chicken thighs but would add up to five more next time. I also used a mixture of harissa and sambal oelek for heat. Fabulous.

Yield: 6 to 8 servings

  • 1 3-inch piece fresh ginger
  • 5 large garlic cloves
  • 3/4 cup coconut milk
  • 1/4 cup hot chili paste (such as sambal oelek and/or harissa)
  • 1/4 cup fresh lime juice
  • 2 T light brown sugar
  • 1 3/4 tsp Morton kosher salt
  • 2 T vegetable oil, plus more for grill
  • 2 lbs skinless, boneless chicken thighs (use 10 to 15 thighs)
  • 1/2 cup cilantro leaves with tender stems
  • lime wedges, for serving
  1. Prepare a grill for medium heat.
  2. Finely grate ginger and garlic into a medium bowl.
  3. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 tablespoons oil and whisk to combine.
  4. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
  5. Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet.
  6. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
  7. Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off).
  8. Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
  9. Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.

Spicy Pork Kebabs with Fennel, Cumin & Red Onion

This is a full-flavored, weeknight summer dish. I served it with sautéed Napa cabbage, grilled radicchio, grilled fennel, and brown Basmati rice on the side. We squeezed fresh lime juice over the grilled meat, but next time I may also serve it with a garlicky lime-yogurt sauce.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used cubed pork tenderloin instead of pork shoulder and modified the proportions.

Yield: Serves 4 to 6

  • 1 ¾ pounds boneless pork shoulder OR 2 pounds pork tenderloin, cut into 1 1/2-inch chunks
  • Kosher salt
  • 1 lime, plus some wedges for serving
  • ¼ cup cilantro or basil, leaves and tender stems, plus more for serving
  • 2 tablespoons fish sauce
  • 2 garlic cloves, smashed and peeled
  • 1 jalapeño or other green chile, seeded if desired (I used an unseeded Serrano chile)
  • 1 teaspoon honey
  • 1 ½ tablespoons fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 small red onion, sliced, for serving
  1.  Season pork lightly with kosher salt and put it in a bowl or resealable bag.
  2. Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, chile and honey. Blend until the chile and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
  3. Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
  4. When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
  5. Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn’t be any red spots.
  6. Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

Duck Tacos with Refried Black Beans

I usually think of duck meat as being too fatty to agree with me. 😉 After seeing Sara Moulton make these tacos, she convinced me to give it another chance. In this dish, the fatty skin is removed and the shredded duck meat was very moist and flavorful.

I often see the vacuum-sealed, cooked rotisserie duck at Costco. On my last visit, when most the fresh poultry was out of stock and the rotisserie chicken was limited to one per visit, there was plenty of rotisserie duck available. 🙂 These tacos could also be made with rotisserie chicken, of course, but this was a nice change. My son thought that they were “next-level.”

This recipe was adapted from Sara’s Weeknight Meals, via SaraMolton.com. I doubled the original recipe to use the entire rotisserie duck and added additional toppings. The leftover filling was just as delicious reheated and served with fresh toppings and taco shells. The healthy and quick refried black beans were fabulous too.

Yield: Serves 4 to 6

For the Spice Blend:

  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano, crumbled
  • 1/2 tsp chili powder
  • 1/4 tsp coarse salt
  • 1/8 tsp cayenne pepper

For the Filling & Toppings:

  • 1 half of a cooked rotisserie duck
  • 1 T vegetable oil (I used canola oil)
  • 3 T water
  • 12 ready-to-eat regular-size taco shells, warmed according to package directions
  • chopped or shredded iceberg lettuce or finely-shredded cabbage, for serving
  • chopped tomatoes (I used chopped grape tomatoes)m for serving
  • shredded Monterey Jack or cheddar cheese or a Mexican cheese blend, to taste, for serving
  • prepared salsa, for serving
  • light sour cream, for serving
  • cilantro, for serving
  • diced avocado, for serving
  • canned diced chilies, for serving
  • hot sauce, for serving (I used Chipotle Cholula)
  • rice, for serving, optional
  • Refried beans, recipe below

To Make the Spice Blend:

  1. Add the ingredients to a bowl and stir well to combine.

To Make the Fillings, Toppings, & To Serve:

  1. Remove the skin from the duck meat. Shred enough meat from one half of a rotisserie cooked duck to yield 2 1/2 cups.
  2. Heat the oil in a nonstick skillet over medium heat.
  3. Add the shredded duck and spice blend and stir to combine.
  4. Stir in the water and cook, covered, for 3 minutes, stirring frequently.
  5. Divide the filling among the taco shells.
  6. Top with the lettuce and tomatoes, and sprinkle with cheese.  Top with cilantro, avocado, diced chiles, and hot sauce, as desired. Spoon on the salsa and sour cream, if using.
  7. Serve immediately with refried beans on the side. (The refried beans can be used as an additional taco filling, if desired.)

For the Refried Beans:

  • 2 T vegetable oil (I used canola oil)
  • 1 small yellow onion, finely chopped (I used 1 large yellow onion when I doubled the recipe)
  • 3 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 1/2 cups thoroughly cooked black beans or one 15.5 oz can black beans, rinsed and drained
  • 1/2 cup chicken stock or water
  • coarse salt and freshly ground black pepper, to taste
  • chopped cilantro, for garnish
  1. Heat the oil in a large skillet over medium heat.
  2. Add the onion and cook, stirring often, until softened, about 5 minutes.
  3. Add the garlic and cook for 1 minute longer.
  4. Stir in the cumin and chili powder and cook for 1 minute.
  5. Add the beans and chicken stock, cover, and cook until the beans are very soft and the flavors are well blended, about 5 minutes.
  6. Use a fork or potato masher to coarsely mash the beans.
  7. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve.

Note: Cooked, rotisserie duck can be purchased online @Maple Leaf Farms.com.

Herby Polenta with Corn, Eggs, & Feta

This is another wonderful one-pot vegetarian baked egg casserole that can be served any time of day. The title of the New York Times article about it was, “Polenta That You’ll Never Need to Stir: Baking a classic in a sea of eggs and cheese gives it complexity.” Irresistible. 🙂

This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I used my special grits from Charleston, South Carolina instead of polenta. I also increased the amount of garlic, reduced the red pepper flakes, and kept the corn kernels whole. I loved all of the brightness from the combination of fresh herbs. Delicious!

Yield: 4 to 6 servings

  • 9 ounces (255 g) frozen corn kernels (about 2 cups), defrosted
  • 6 to 7 ounces (~200 g) baby spinach (about 10 lightly packed cups), roughly torn or sliced
  • 1 cup (150 g) coarse cornmeal (grits or polenta)
  • 1 packed cup (50 g) finely grated Parmesan (I used Parmigiano-Reggiano)
  • 5 scallions, thinly sliced, 2 T reserved for garnish
  • 1/4 cup (20 g) roughly chopped fresh cilantro, plus 1 T finely chopped and reserved for garnish
  • 3 T roughly chopped flat-leaf parsley
  • 3 T roughly chopped fresh dill
  • 8 garlic cloves, finely chopped
  • coarse salt and freshly ground black pepper
  • 2 1/4 cups (530 ml) whole milk
  • 2 cups (475 ml) chicken stock or vegetable stock
  • 3 T (40 g) unsalted butter, cut into cubes
  • 5 ounces (140 g) Greek feta, roughly crumbled (about 1 cup)
  • 8 large eggs, at room temperature
  • 2 T olive oil
  • 1/4 to 1/2 tsp red-pepper flakes, plus more for garnish
  • warm naan, pita, or crusty bread, for serving
  1. Heat the oven to 375°F/200°C, preferably on convection.
  2. If desired, add the corn to a food processor and pulse once or twice, just until roughly chopped. (I opted to leave the kernels whole.)
  3. In a large bowl, combine the corn, spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine.
  4. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. (I used a large enameled cast iron pan.)
  5. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
  6. Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk — it should be quite smooth and not completely set — then stir in half the feta.
  7. Increase the oven temperature to 425°F/220°C, preferably on convection.
  8. Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper.
  9. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
  10. Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes, if desired. Serve directly from the pan.

Shakshuka with Feta

As in my last post, this recipe was re-published in a New York Times special section called One Pot/Pan/Skillet: 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes. My dream. 🙂

During this time of self-quarantine, I have made or plan to make several other dishes from this collection including past favorites like One-Pan Shrimp Scampi with Orzo and Mustard Chicken with Shallots and White Wine.

This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it for dinner with a crusty sourdough baguette and a giant green salad. This quick and tasty dish can be served any meal of the day.

Yield: Serves 4 to 6

  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/8 tsp ground cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped (I used San Marzano)
  • 3/4 tsp kosher salt, plus more as needed
  • 1/4 tsp black pepper, plus more as needed
  • 5 ounces feta, crumbled (about 1 1/4 cups)
  • 6 to 8 large eggs (I used 7)
  • chopped cilantro, for serving
  • hot sauce, for serving
  • warm pita or crusty bread, for serving
  1. Heat oven to 375 degrees, preferably on convection.
  2. Heat oil in a large skillet over medium-low. (I used a large enameled cast iron pot.)
  3. Add the onion and bell pepper. Cook gently until very soft, about 20 minutes.
  4. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
  5. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
  6. Taste and add more salt and pepper if needed. Stir in crumbled feta.
  7. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
  8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  9. Sprinkle with cilantro and serve with hot sauce and warm bread.

Spiced Chickpea Stew with Coconut Milk & Turmeric

This creamy and indulgent vegetarian stew was hearty and delicious. The dish is based on Southern Indian chickpea stews and some stews found in the Caribbean. I loved how it was loaded with greens (I used Swiss chard) and toppings. An added bonus is that the stew and toppings are made in one pot.

This recipe was adapted from The New York Times, contributed by Alison Roman. I doubled the onions and garlic, used rainbow chard, and substituted parsley for mint. We ate it over Basmati rice with warm naan on the side. Wonderful!

Yield: 4 to 6 servings

  • ¼ cup olive oil, plus more for serving
  • 4 to 8 large garlic cloves, chopped
  • 1 to 2 large yellow onions, chopped
  • 1 (2-inch) piece ginger, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • ground coriander and/or ground cinnamon, to taste, if desired
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bunch Swiss chard, spinach, kale or collard greens, stems removed, torn into bite-size pieces (I used rainbow chard)
  • 1/2 to 1 cup flat-leaf parsley, cilantro, or mint leaves, for serving
  • yogurt, for serving, optional (I used 2% Greek yogurt)
  • toasted naan, pita, lavash or other flatbread, for serving, optional
  • Basmati rice, for serving, optional
  1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, (ground coriander and/or ground cinnamon- as desired) and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! (I continued to cook the stew to a thicker consistency.)
  5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  6. Divide among bowls, over rice (if desired) and top with mint/parsley, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil.
  7. Serve alongside yogurt and toasted pita or naan, if using; dust the yogurt with turmeric if you’d like.

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