This past week the 2nd round of samples arrived and just in time. My family friends host a chili cook off every year and I was eager to hear some feedback. As I tweak the recipes it can't be said enough how impressed I am with the quality of the ingredients from my co-packer. Everything has vibrant color, strong aromas and honestly they made the process to tweak recipes fairly simple. During the "Off-Season" for private chef events, I do my best to be resourceful, especially if you're cooking enough chili for 30 people to try.
Scrounging is how I learned about food in my early years as a kid. Curiosity is enough to open the spice cupboard, creativity flows when the aroma hits and the fun is throwing things together without prior knowledge, rules or influence. I had some sausages made the previous week; a mix of pork chops, bacon, local buffalo brisket and smoked cheddar. This foundation was enough to go on, now to raid the pantry. A couple of canned goods, onions, garlic, beef stock, tomatoes and I was ready. The only form of a plan that crossed my mind was how I was to incorporate my seasonings.
The Hunter's Blend, an herbaceous pop of rosemary and salt followed by the warmth of fennel and black pepper. The sausages get removed from their casings, the meat gets brown and the herbs do the rest. The meat is removed and the excess fat is used to cook the fresh onions, garlic and tomatoes. I've find myself grating the onion and tomato (peeled) for a fresh salsa approach. Once the sauce begins to bubble it's time to season. The Original blend contains all the classic chili flavors, (pepper, garlic, paprika) perfect for what we're doing. The sauce has come together, the meat was back in, stewing alongside beans, corn and sweet blistered peppers. The smells were were giving green lights but the heat wasn't there. Enter in, Bay Bay (personal favorite). Inspired by the classic Louisiana blackening blends, it's balance of salt, herbs, chilis, spices and a touch of sugar. Let it stew in the pot.
In short, a scrounger was able to place 2nd in a tight neck race. I always have a great time with this event. It is a time to come together, share stories and laugh at memories from the dismal winter weather. The host is serving hot fries, the neighbor brings fresh baked cookies and there's plenty of wood to keep the fire going. Savor the moments my friends!
-Benny