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chili con carne texas-style without beans

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This texas-style chili con carne recipe was adapted from the Arkansas Razor Back chili team and provided to me by Nancy and Wes Fetzer. It is rich and spicy without the beans.

After making your chili con carne, try a “slinger”: two cheeseburger patties, hash browns, and two eggs, all smothered in chili. Other great chili combos: french fries and chili, hot dogs and chili, baked potatoes smothered in chili and cheese

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 Chili Con Carne
A rich and spicy chili con carne that's perfect for a cold, rainy day or any football game.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Brown the meat in the oil. Add onions and green peppers and sauté until translucent. Add other ingredients and simmer on low, uncovered, for a minimum of 2 hours add more beer if necessary.
Recipe Notes

For a great party, keep the chili warm on low in a crock pot. Provide some or all of the following accoutrements along side your chili: chopped scallions, shredded cheddar cheese, sour cream, guacamole, corn chips, tortilla chips, chopped cilantro, or corn bread. Let all the guests help themselves and garnish their chili to their liking. © Galley Chef All Rights Reserved

Recipes

CROQUE MONSIER

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A delicious, crunchy, buttery sandwich made with ham and Gruyère cheese.  This could be my favorite sandwich of all time!

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 Croque Monsier
A delicious, crunchy, buttery sandwich made with ham and Gruyère cheese. This could be my favorite sandwich of all time!
Course Sandwiches
Cuisine French
Prep Time 30 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Sandwiches
Cuisine French
Prep Time 30 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. Lightly brush half the toasted croissants with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with the other half of croissant. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Recipe Notes

For a Croque Madame Melt 1 tablespoon butter in a skillet over medium heat. Cook one egg for each sandwich sunny side up. Turn egg over and cook 3 minutes longer for soft-cooked egg. Place 1 fried egg on top each sandwich. Season egg to taste with salt and pepper and serve. © Galley Chef All Rights Reserved

Recipes

CAESAR SALAD

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Caesar Salad

You could call a Caesar salad Italian, after all, it was invented by restaurateur Caesar Cardini, an Italian immigrant. Or, you might call it Mexican, since it made it’s debut in Tijuana, Mexico at one of Cardini’s restaurants. Cardini’s daughter Rosa has said that her father invented the dish when a Fourth of July rush depleted the pantry at the restaurant. Cardini made do with what he had and ended up with Caesar salad. At the time, the romaine leaves were dressed whole and plated, and meant to be eaten by picking them up by the stem and eating them with the fingers, as opposed to cutting up the lettuce, as is done today.

Caesar Salad

Course Salads
Cuisine Italian, Mexican

Prep Time 10 minutes

Servings
people


Ingredients

For the croutons

Course Salads
Cuisine Italian, Mexican

Prep Time 10 minutes

Servings
people


Ingredients

For the croutons

Caesar Salad


Instructions
For the dressing
  1. In the bowl of a food processor, mix the egg yolks, anchovies, garlic, mustard, Worcestershire sauce and lemon juice. With the food processor on, slowly add the olive oil until the dressing thickens. Refrigerate.

For the croutons
  1. Preheat the oven to 350 degrees. Cut the crust off the baguette. Cut the baguette in long 1 inch thick slices. Put the bread on a sheet pan lined with parchment paper. Melt the butter in a small saucepan. Add the garlic, turn off the heat and let it sit in the hot butter for 5 minutes. Brush both sides of the bread with the butter mixture.

  2. Cut the bread into 1 inch cubes and cook for 10 to 12 minutes until golden brown.

To assemble the salad
  1. Wash and dry the romaine lettuce. Cut the leaves into bite size pieces. Put them in a large bowl and toss with just enough salad dressing to lightly coat. Add the parmesan cheese and toss. Divide among 4 plates and top with the croutons and extra anchovy.


Recipe Notes

If you don't like anchovies, or you can eat them due to allergies or pregnancy, substitute them with 1/2 teaspoon of salt. The dressing will still be absolutely delicious. © Galley Chef All Rights Reserved

Holidays And Event Recipes, Recipes

GRAVLAX

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 Gravlax
This scandinavian, special occasion, dish will melt in your mouth like butter.
Scandinavian Gravlax
Course Appetizers
Cuisine Scandinavian
Prep Time 15 minutes
Passive Time 49 hours
Servings
Ingredients
Gravlax
For the sauce
Course Appetizers
Cuisine Scandinavian
Prep Time 15 minutes
Passive Time 49 hours
Servings
Ingredients
Gravlax
For the sauce
Scandinavian Gravlax
Instructions
Gravlax
  1. Place 2 large dill branches on the bottom of a deep glass dish. Place 1 piece of fish, skin side down on the dill. Mix salt, pepper and sugar together and rub half of the mixture into the flesh of the fish and top with 2 large bunches fresh dill. Rub the rest of the seasoning into the flesh of the other half of the fish and place it flesh side down over the fish in glass dish. Place remaining dill on fish. Wrap the whole thing in foil and put a cutting board on top and then a brick. Leave the fish in the frig for at least 48 hours. Turning every 12 hours. Scrape off al spices and the dill and clean with paper towels. Freeze for a couple of hours before slicing paper thin. Slice horizontally with a sharp filet knife. Serve with square black bread. Accompany with dill mustard sauce.
For the sauce
  1. In a food processor mix mustard sugar and egg yolk. Slowly drizzle in the oil and process until thick. Add remaining ingredients and blend.
Recipe Notes

Recipe Notes Freezing the gravlax is important because it has to be nearly frozen in order to slice. 1 hour before you are ready to serve, remove the fish from the freezer, let it rest at room temperature 1 hour, then, using a filet knife, slice into paper-thin slices diagonally. This recipe is courtesy of Pim Kovach. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and fermented it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which literally means "grave" and lax (or laks), which means "salmon", thus gravlax means "buried salmon". Today fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce. This same method of curing can be used for any fatty fish. © Galley Chef All Rights Reserved

Recipes

GRILLED HALIBUT WITH MUSTARD DILL SAUCE

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Grilled Halibut is delicious because the technique of grilling brings out the sweetness of the fish.  It is a highly regarded food fish, which is causing it to rapidly become depleted.   The name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days.

Methods of Preparing Halibut

Grilled – Usually marinated first because of it’s low fat content.

Broiled – Usually marinated first because of it’s low fat content.

Seviche – When it’s freshly caught, there’s nothing better then make seviche using lot of fresh lime juice, some sweet and hot peppers and a little onion.

Print Recipe
 Grilled Halibut with Mustard Dill Sauce
This Halibut recipes results in a moist, tender and flaky fish with a sauce that is out of this world!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the marinade
For the Mustard Dill Sauce
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the marinade
For the Mustard Dill Sauce
Instructions
For the marinade
  1. Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
For the Mustard Dill Sauce
  1. In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Recipe Notes

© Galley Chef All Rights Reserved

Holidays And Event Recipes, Recipes

RACK OF LAMB

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Rack of lamb

Course Main Dish
Cuisine French

Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 15 minutes

Servings
people


Ingredients

Course Main Dish
Cuisine French

Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 15 minutes

Servings
people


Ingredients


Instructions
  1. Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour. In a bowl, stir together the bread crumbs, rosemary, salt and pepper. In a small bowl mix the mustard, egg and garlic. Preheat an oven to 375°F. Brush the meaty side of each lamb rack with 1 Tbs. mustard mixture.

  2. Pack the bread crumb mixture onto the meaty side.

  3. In a large fry pan over medium-high heat, warm the olive oil until just smoking. Add the lamb racks, bread-crumb side down, and brown on both sides, about 2 minutes per side. (you can prepare the lamb up to a day ahead of time and stop here, then finish 40 minutes before you're ready to eat.) Bake in the oven for 20 to 25 minutes. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the racks into double chops and serve immediately. Place the racks, bread-crumb side up, on a rack in a roasting pan. Transfer to the oven and roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 20 to 25 minutes, or until done to your liking.


Recipe Notes

When placing the racks in the roasting pan, set them so the bones are crossed at the top. © Galley Chef All Rights Reserved

Uncategorized

ASPARAGUS SALAD WITH RADISHES, PEAS AND LEMON DILL VINAIGRETTE

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Tasty asparagus and crunchy radishes comes together to make a tangy and healthy salad.

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 ASPARAGUS SALAD WITH RADISHES, PEAS AND LEMON DILL VINAIGRETTE
Crunch asparagus and radishes over arugula with a lemon dill vinaigrette.
Course Salads
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
For the salad
For the lemon dill vinaigrette
Course Salads
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
For the salad
For the lemon dill vinaigrette
Instructions
  1. Place all the vinaigrette ingredients except oil in a medium bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Taste and season with additional salt and pepper. Gently stir in the peas. Arrange the arugula leaves in the center of 4 salad plates. Sprinkle the asparagus and radishes over the plates dividing them equally. Top with the lemon dill vinaigrette. © Galley Chef All Rights Reserved