Zesty dishes: Chili and salsa recipes

May 29, 2008 5:44:12 PM PDT
Turn up the heat in the kitchen with some spicy chili and salsa.

Sugo's Savory Eggplant Salsa
(with grilled Ciabatta toasts)
Yields: 2 ½ Cups

Ingredients:

  • 1 Tbls Shallots (Diced)
  • 1 Tbls Garlic (Diced)
  • 2 Tbls Olive Oil
  • 1 Cup Eggplant (Sliced, Grilled & Diced)
  • ¼ Cup Roasted Red Peppers (Diced)
  • 2 tsp Capers
  • 3 Tbls Kalamata Olives (Diced)
  • 2 Jalapenos (Grilled & Diced)
  • 1/3 Cup Red Wine Vinegar
  • ¼ Cup Sugar
  • ¼ Cup Water
  • 3 Tbls Toasted Pine Nuts
  • 3 Tbls Basil
  • Grilled Ciabatta Toasts

    Directions:

  • Sauté shallots & garlic with olive oil in a sauté pan. Add eggplant, roasted red peppers, capers, Kalamata olives and jalapenos. Cover and cook for approx. 5 minutes.
  • In a separate pan, bring red wine vinegar, sugar and water to a boil. Lower heat and simmer for 5-7 minutes. The liquid should reduce by half. Add to eggplant mixture, cover and simmer for 5 minutes.
  • Let mixture cool than add pine nuts and basil. Mix & serve with Ciabatta toasts.

    'Petaluma Blu' Chipotle Chili
    by Johnny Slowik
    Prep Time: 10 minutes
    Cook Time: 240 minutes
    Servings: 12

    Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 6 lbs uncooked stew meat
  • 2 lbs pork breakfast sausage with sage
  • 2 large white onions chopped fine
  • 1 can beef stock
  • 2 (small) cans chipotle peppers in adobe sauce chopped fine
  • 2 squares bittersweet chocolate
  • 14 ounces canned salsa verde
  • 2 bottles Lagunitas IPA beer
  • 1 ounce tequila
  • 2 limes juiced
  • 1 teaspoon salt
  • 6 tablespoons freshly ground black pepper
  • 3 tablespoons liquid smoke
  • 6 tablespoons chili powder
  • 6 tablespoons ground cumin
  • 1 bunch green onions sliced (as garnish)
  • 2 cups cheddar cheese (as garnish)

    Directions:

  • Heat olive oil in large cast iron pot on high heat.
  • Add beef and cook until browned stirring occasionally.
  • When browned remove from pot and set aside then drain well.
  • Brown sausage and chopped onions until sausage is browned then drain well.
  • Return beef to pot along with remaining ingredients then stir well.
  • Cover and simmer on medium heat for 4 hours stirring occasionally.
  • Serve in bowls with cheddar cheese and green onions as garnish.

    Restaurants featured:

    Blu American Eatery
    140 2nd St. suite 100
    Petaluma CA 94952
    707.778.6965
    Website: www.blupetaluma.com

    Sugo
    Owners: Annette & Peter White
    5 Petaluma Blvd. South #B
    Petaluma, CA 94952
    707.782.9298
    Website: www.sugopetaluma.com


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