Gary's Bear Cheek Chili Mix Chili YUm Yum Super Bowl 48

Hello to all my food friend out there in web Land hope you are staying warm today and get-tin ready for that thing called the Super Bowl.  Yea it snowed here and shut us down for a couple days but I stayed home and baked and played some much needed Bridge and even won a game or two.  I know its an old game but I love to play it.  I wish more people would try and learn it.  I have a friend on face book who passed his recipe on to be name Gary and he introduced me a company that sells Soup mixes and I went and checked them out and they are all been given the five star treatment so you can goggle them the name to use if , Bear Cheek Soup Mixes.  So here is his recipe for Chili made with the Bear Cheek Chili Mix.  Go Super Bowl 48 and I think the Sea-hawks are going to surprise everyone with a win. Happy trail to you until we meet again.  Come like my fan page on Face Book called, Cooking With MadJon & Friends and come follow me on this thing called a blog.  Watch the cooking shows at aikenstandard.tv and DVD's can be bought for a price.  MadJon and stay warm out there will ya.

 Gary's Bear Cheek Chili

Gary

I developed this recipe by using Bear Creek (Darn Good) Chili Mix as a starter. Instructions on the package can be disregarded. My process calls for canned beans, to be added in the last 25 minutes of cooking. Pinto beans are recommended because they are the authentic chili bean. Red kidney beans or black beans can be substituted, or you can use a combination of two types. The recipe is spicy, somewhat hot, and very flavorful.



Ingredients



3 lbs coarse ground lean beef

1 teaspoon oil such as olive oil

2 large green peppers, chopped

2 packages of Bear Creek Chili Mix

2 12 oz.bottles of beer

2 28 oz. cans crushed tomatoes

4 tablespoons of chili powder

3 tablespoons of cayenne pepper

3 tablespoons of paprika

1 teaspoon of black pepper

1 teaspoon of salt, or to taste

2 cups (approximately) of water

2 15.5 oz. cans of pinto beans, drained



Directions



Coat the bottom of a very large pot or Dutch oven with the oil. Brown the beef over medium heat. As the meat starts to brown, add the chopped peppers, and cook while stirring until the meat is browned and the peppers have softened slightly.



Add the contents of the Bear Creek mix. Stir and toss thoroughly. Continue cooking and add the beer. Stir some more as the beer foams and heats, and then add the tomatoes. Continue stirring.



Add the remaining spices, and stir. Continue on medium heat while adding the water. The mix should be slightly soupy. Bring to a boil.



Reduce the heat and simmer uncovered for one hour, stirring frequently.


Add the beans, stir, and continue simmering for 25 more minutes.



Enjoy!

Thanks Gary can I blog on this we are expecting a bad winter storm so I don't know when I'll be bloging next. This sounds like a very good recipe and where do you

Superbowl 48 Seahawks VS Bronco's And Cajun Black-eyed Peas Salsa

Hello to all you foodies out in Web Land, I hope all is well its MadJon again and coo kin's my game.  Of coarse you all know what is scheduled for February 2 at the Met-life Stadium in New Jersey its the 48th Super Bowl for the NFL.  Of coarse you know we are all watching the weather as to a date change if they can't play.  So I say hang onto your food until then.  That is the part of the Super Bowl that I like is the foods your family and friends bring for all to try.  This year I made some Black-eyed Peas Salsa that I made for a International group that visited Aiken a few years back.  They wanted some Southern foods to taste along with Greens, Macaroni and Cheese with some Shrimp Boil which I did in spices and Beer.  Any who am passing along the Salsa recipe for you to try.  Did you know that the first Super bowl was held on January 5, 1967 in Los Angeles at the Los Angeles Memorial Coliseum between the Green Bay Packers VS AFL Kansas City Chiefs.  Green Bay Packers were the winners of that game.  It was called the first AFL-NFL Championship Game or Super-game. Later known as the Super Bowl. Football was a game played in ancient Greek times.  It was called a very rough and brutal game, I guess so, they didn't have any gear!  Now that must have been a real body sport if you know what I mean.  I still think its a really rough game to play but its a sport that you'd have to love to play and not to forget that they get paid very well play it.  Any who before we had the sport here the English played a sport called Rugby and it was very popular in the early 1800's.  Any who over here we were playing a game like Rugby and Soccer combined at our colleges  then about 1823 a man named Walter Camp's helped to write the rulebook as we know it into what we now call American Football. In 1920 the National Football League was formed. Now lets get to who may win the 2014 Super Bowl.  If you go by the betting being done in Vegas the Bronco's are set to win by a point or two.  If you go by manatee at the Aquarium at Mote Marine Laboratory he picks the Broncos to win as well, after all he has picked the last six winners.  However I think its going to be a very close game and any one of the these teams could win so can I bet that at least one of them will be the winner?  Any who give this recipe a try and enjoy the game boys and girls.

Cajun Black-eyed Peas Salsa

2 Cans Drained Black Eyed Peas
1 can Whole Corn ( Optional)
1 Onion Diced
8 Cloves Garlic Minced
2 fresh Hot Peppers,  Diced
2 ribs Celery Diced
1 Red Bell Pepper, diced
1/2 bunch Cilantro, diced
2 tsp. Onion & Garlic Powders
1 tsp. Cumin
Salt & Pepper to taste
2 tsp. Chili Powder
3 TBSP Lime Juice
1/4 Cup Olive Oil
2 TBSP. Wine Vinegar

Mix all ingredients and serve cool with chips, bon'a Y'all.


Happy Super bowl to you and please email me with any recipes you'd like me to try.  My email address is madjon51@aol.com and watch the tv shows at aikenstandard.tv DVD's of the shows are available.  Happy trial to you until we meet again.  Come like my fan page on Face Book Cooking With MadJon & Friends.

Chapman Ranch Ghost Visit And Texas Venison Chili Yum Yum

Hello to all my foodie friends out there in web land again its MadJon and tonight we are going to be talking about some Ranch Chili made with some ranch Venison. We spent a few days at the ranch in Texas before the first of this year.  Its always fun to go to the ranch and see what's cooking and this visit we had the Mexican food and ranch breakfast packed full of all the breakfast meats like thick sliced Bacon and Venison pan sausage which is very tasty I might add.  We get up early to Debbie's Texas Coffee and its around 5:00 am in the morning.  At that time I need tooth picks to hold my eyes opened.  The hunt is on with the gays and dolls who hunt run out the door to sit in a blind and wait for their deer to come out in the open and claim the shot.  Any who you do have to hunt the deer or they will over ran the ranch and anything that you kill on the ranch has to be eaten no matter what it is.  I don't go and hunt, no way am I gonna take a chance on killing something wild that I have to eat not to mention me having to clean and dress it, no sir not this cookie.  Any who so I stay behind like a good cookie and help with the cooking of the breakfast meats, eggs, and gravy yum yum.  Makes me hungry just thinking about it like when your camping and you smell all the foods cooking in the morning air.  Food never tasted so good as when you are out doors camping, cooking. and eating.  Any who let's get back to my story. The second time I visited the Chapman ranch my hubby and I stayed in the front bedroom off the kitchen and we had settled in for the night and all was quite in the house.  Then when I was just about asleep I saw a light and then looked up and there was a black figure hovering over me I let out a death scream and it made me come right out of the bed and I ran over to my hubby's bed and tried to get in bed with him and he said Eileen what the hell is wrong with you he about jumped out of his skin and he told me to go back to my own bed and I said no I saw a figure and am not sleeping over there by myself so we put the beds together and I hardly slept that night but I had the blanket right up to my neck all night and you know no one came into the bedroom to check on why I screamed. So the next morning I got up as soon as I heard Debbie moving around and I said I saw a ghost or something last night.  She said yea we heard you scream and thought that's what may have happened.  His been seen a few times by guest in that room.  Once was with her daughter in law and she says she will never sleep in that room again he sat at the foot of her bed and she that it was her boyfriend and she let out a scream as well and also Debbie has experienced his presence.  One night one of the hands was staying in the bunk house and he was the only one on the ranch that night.  He was washing his dishes and saw that the light was on in the house so he went and cut the light off in the bedroom and then went back to the bunk house to finish his work and when he looked up again the light was back on and he thought well maybe there a problem so he did that about three times and he left the ranch that night to spend the night in town and he called and told them that he'd go back in the morning that the light kept coming on in the house and he knew he was the only one there. So anyway this is a true story I promise you and I have spent the night one other time in that room and in the middle of the night my hubby's phone and mine both made a noise and I woke up to the phones not being charged the next morning.  Any who that's my story and am sticking to it.  So are we ready for some chili?

Debbie's Venison Chili Recipe Texas Style

1 pound ground Venison
1 Onion Diced
1/2 Cup Chili Powder
2 cans diced Tomatoes
1 can Ranch Style Beans
3 TBSP Flour
3 TBSP Oil
Salt and Pepper to taste
1 can water

Heat your oil in a pan and add the onions to start browning.  Add the meat and the flour and brown.  Salt and pepper the meat mixture.  Add the chili powder, tomatoes, and beans plus a can of water.  Simmer chili for about half an hour or so.  Serve with cheese and some Frito.  Now if you wish you could add some bacon, garlic, cumin and a can of beef broth to the mix.

I hope you enjoy this recipe and I hope you don't see any ghost reading this story.  You know the house was built in the 1800s so am sure the family members have enjoyed his visits in the past.  Remember if you have any recipes to share my email address is madjon51@aol.com and come like my fan page on face book Cooking With MadJon & Friends.  You may also watch the cooking shows at aikenstandard.tv  Happy trails to you until we meet again.  MadJon.  You can now buy DVD's of the TV Cooking With MadJon at http://www.northaugustastar.com/section/astv09

Cooking With Madjon aikenstandard.tv: Chapman Ranch Ghost Visit And Texas Venison Chili ...

Cooking With Madjon aikenstandard.tv: Chapman Ranch Ghost Visit And Texas Venison Chili ...: Hello to all my foodie friend out there in web land again its MadJon and tonight we are going to be talking about some Ranch C...

Italian Braised English Short Ribs With Red Wine Sauce YUM YUM

Hello to all my foodie friends out there in web land its MadJon again and am so happy to be back home with you on a working computer.  It was shut down for a while but our trusty computer man came out yesterday and fixed our poor little puppy.  I hope that you are all having a great start to 2014.   I have been sick with a bad cold and its still with me.  Now my hubby is down with it.  He sounds a lot worse then I did.  I have been off the computer for about three weeks now so am trying to remember even how to get my fingers to run across this thing called a key board. However they seem to remember which way to work the keys in a timely manner.  I have lots to catch up on with blogging some new recipes that were made while I was on the ranch.  While I was at my sister-in-laws house I made some short ribs for them and am going to call them Italian Short Ribs.  They take about 4 hours to cook because you want them nice and tender.  I made a English Cut Short rib and short ribs of coarse come from the rib cage of the steer.  I think these probable came from ribs five though twelve and they were cut from the rib plates as butchers call them.  I sent my hubby and Blaise to go buy the ribs for me and they kept calling me wanting to have the fat cut off the ribs and I told them NO that is where the flavor comes from my goodness that is what happens when you send thin men to go buy food!  My hubby's always watching my weight!  Its not like I eat the things everyday just once a year and if I want to eat the fat once a year that's what am going to do.  Any who they still had some of the fat cut off so I had thinner short ribs.   Anyway we will be braising these ribs and that means they will cook in a covered liquid. Also when you cook with wine you should cook with wine that you would drink.

 

 

Italian Braised English Short Ribs In Red Wine Sauce

 

 

3 Pounds Short Ribs

2 cans Diced Tomatoes

1 Bag Carrot Hearts

4 Ribs Celery, diced

2 Onions Diced

1 Bag Shallots, diced

1/2 Bunch Italian Parsley chopped

6 Cloves Garlic, minced

1 teas. Tarragon

1 teas. Marjoram

2 Bay Leaves whole

1 Bottle Red Wine

3 to 4 cups Beef Broth

Olive Oil for searing ribs

 

Dry your ribs and heat olive oil in a pan for searing the ribs.

 

Rub

Salt and Pepper to taste

1 TBSP Onion & Garlic Powder

1 TBSP Sweet Basil Leaves

 

Mix all ingredients and rub it on the ribs and then heat your oil and drop some of the diced shallots and garlic in the oil with some of the chopped parsley and sear the ribs for aobut 6 minutes on both side.  Then remove the ribs and place them in a roasting pan.  Take the drippings from the ribs seared in the pan and pour some of the wine into it and bring it to a simmer and then reserve and pour the sauce over the short ribs before braising. Then add the rest of the red wine, Tomatoes, spices, diced celery, all ingredients and beef broth to the ribs.

 

Pre-heat your oven to about 500 degrees and place your seared short ribs in a pan and add the diced onions and parsley if there is any left into the pan.  Place the carrots in the pan and pour your wine and beef broth on top of the ribs.  Bake uncovered for about 25 minutes and then cover the ribs and reduce your oven to about 325 degrees and bake for about another 2 and a half hours.  Remove liquid and leave the ribs in the pan in the oven for another half hour.  Pour the liquid into a pan and reduce it then pour the sauce back over the ribs and serve.  I hope you give these ribs a try and write me at madjon51@aol.com if you have any questions or recipes that you may want to share.  Watch the TV show at aikenstandard.tv Cooking With MadJona nd Friends.  If you are on Face Book come give me a like on my fan page.  Happy trails to you until we meet again.  Try and stay warm out there  will ya.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking With Madjon aikenstandard.tv: Cooking With MadJon Is it Pub-kahn or Pee-can or P...

Cooking With Madjon aikenstandard.tv: Cooking With MadJon Is it Pub-kahn or Pee-can or P...: Hello to all my foodies friend out there in web land I want to say a Happy New Year to ya and I have an article with recipes I'd like to...

Cooking With MadJon Is it Pub-kahn or Pee-can or Pecan?

Hello to all my foodies friend out there in web land I want to say a Happy New Year to ya and I have an article with recipes I'd like to share with you on Pecans.  I was out fo town when it hit the paper and am jsut now sending it your way.  I hope you enjoy it. MadJon and my email address is madjon51@aol.com.  You may also watch the show at aikenstandard.tv.

COOKING WITH MADJON: Is it “puh-kahn” or “pee-can”?

• By EILEEN HUTSON
  Columnist

                 

           

Apple dumplings with caramel and pecans

Whichever way you say “puh-kahn” or “pee-can” depends on what part of the United States you are from.

Today's phonetics is about the pecan along with some great recipes and some history about our native pecans.

Extra Photos

• Spiced pecan apple salad
• 
• Christmas caramel pecan pie
• 
• 

My Daddy called it “puh-kahn” because a “pee-can” was what he used in the outhouse and he grew up in the Great Smoky Mountains of Tennessee.

In Georgia and South Carolina, I hear it's called a “pee-can.” Yankees call it a “puh-kahn,” which is what my mother called it.

Needless to say, I call it a “puh-kahn” – not because I'm from the South, but that's how I heard it named when I was a child at home.

Pecans are wonderful nuts; in the USA, we export about 80 percent of the world's pecans. The pecan is an American staple.

Native Americans are the ones who introduced this nut to the world. It got its name from the Native Americans – “algonquin,” which means a nut which requires a stone to crack it. It is native to America and part of the hickory nut family.

Another name for the pecan is “Mississippi nuts,” which is what George Washington and Thomas Jefferson called them.

Washington ate the nuts all of the time; he loved them from what I've read, so he planted these nut trees on his estates as did Jefferson. There are more than 1,000 varieties of pecan trees, and most of them were named after Native American Indian tribes. They can grow as tall as 150 feet.

An acre of pecan trees can yield up to 1,000 pounds of nuts. They can grow to be 1,000 years old, I've been told. Now that's a wise old nut tree.

During the Civil War, the pecan shells were used to make pecan coffee. I wonder if that coffee tasted bitter.

April is pecan month, but I think it should be December because we use a lot of pecans during our holiday season.

Pecans have been documented that they can help lower blood cholesterol levels so we can call them heart healthy.

What I like most about the pecan is that we get to eat and cook with this wonderful nut. Pecans can be cracked and eaten right out of the shell. You can roast them, as well as the shells, and grind the shells down for coffee.

You can make pies with them or spice them up and serve them in salads. They even coat them with dark chocolate.

I add them in my apple dumplings and add caramel to the mix. They are just a great tasty nut to use.

Any way you use or eat that tasty pecan from the South, I hope you try some of the recipes we have for you to serve at this wonderful time of year.

MadJon, or Eileen Hutson, is a local professional cook who stars in the ASTV show “Cooking with MadJon and Friends.” Visit her blog at cookingwithmadjon.blogspot.com.

Apple dumplings with caramel and pecans

3 apples cut in half and cored

2 pre-made pie crust, cut in 6-inch rings

1 cup of ice cream caramel sauce

1 stick of butter, melted

1 cup of brown sugar

1 cup of chopped pecans

1 tbsp. of cinnamon

Directions

Cut the apples in half and de-core them. Cut the pie crust in rings about 6 inches around. Melt the butter with the cinnamon and spread on the pie crust. Then dust the crust with the brown sugar and pecans. Pour some caramel sauce on top of the pecans. Then wrap the outside of the apples with the pie crust and put some sugar and caramel sauce with chopped pecans on the apples. Place dumplings on a rimmed greased cookie sheet. Preheat the oven to about 350 degrees and bake the dumplings for about 40 minutes or until the apple is tender and crust is nice and brown.

Apple, feta cheese, spiced pecans and greens salad

1 head of red leaf lettuce, torn

1 head of Boston lettuce, torn

1 red apple, finely diced

1 cup of feta cheese, crumbled

Spiced pecans

3 tbsp. of melted butter

1 tsp. of seasoned salt

1 tsp. of cinnamon

3 dashes of hot sauce

½ tbsp. of Worcestershire sauce

Dressing

¾ cup olive oil

¼ cup wine vinegar

1 tbsp. Dijon mustard

¼ tsp. salt

3 tbsp. honey

Directions

Melt the butter and mix it with the pecans and all the seasonings. Preheat your oven to 300 degrees and bake the pecans on a cookie sheet for about 15 minutes. Cool down.

Mix your dressing starting with the wine vinegar, salt, mustard and honey. Mix until well blended. Blend the wine mixture with your oil. Serve at room temperature.

Mix your greens, apple, pecans, and feta cheese. Now pour your dressing over your greens and toss lightly. You may only use about half of the dressing so store it away in your cooler for use with your next salad. Serve salad immediately.

Christmas Caramel Pecan Pie

1 cup of light or dark karo corn syrup

3/4 cup of brown sugar

3 eggs beaten

1 tsp. of vanilla

3 tbsp. of melted butter

1 cup of caramel baking pellets

1/4 cup of cream

1 1/2 cups of pecans

1 pre-made pie crust (9 inches)

Directions

Mix the first four ingredients together. Toss in the pecans and mix. Then melt the butter, caramel and cream together till they are blended. Mix the caramel sauce with the first four ingredients. Pour into the pie crust. Bake pie in a preheated oven on 325 degrees for about 50 minutes or until the middle of the pie reaches a temperature of 200 degrees F.  Cool pie and serve with your favorite topper. I like to add a chocolate sauce with mine.

Southern Roasted Sugared Pecans

1 egg white

1 tbsp. of water

1 tsp. of vanilla

½ cup of brown sugar

¼ tsp. of salt

1 1/2 tsp. of cinnamon

Pinch of nutmeg

2¼ cups of pecans

Directions

Preheat oven to 225 degrees. Lightly grease a cookie sheet. Beat the egg white and water until they are fluffy. Combine the sugar, salt, vanilla and spices together in a small bowl. Fold the pecans into the egg whites. Now toss the sugar mixture lightly with the pecans. Place them on a greased cookie sheet. Bake pecans for about 15 minutes, stirring pecans when they are about halfway through the cooking time. Cool pecans on pan and store in airtight container.

 

 

                   

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Read more: COOKING WITH MADJON: Is it “puh-kahn” or “pee-can”? | Aiken Standard
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Cooking With Madjon aikenstandard.tv: Pumpkin Soup Its What's For Dinner

Cooking With Madjon aikenstandard.tv: Pumpkin Soup Its What's For Dinner: Last night I finally made your Pumpkin Soup recipe that I cut out of the Aiken Standard in November. Absolutely delicious and sure hit the...

Pumpkin Soup Its What's For Dinner

Last night I finally made your Pumpkin Soup recipe that I cut out of the Aiken Standard in November. Absolutely delicious and sure hit the spot on such a cold night! Thanks for sharing it. (Will try the companion dip recipe soon too....pumpkin is good year round!

 
 
• Cooking with Madjon & Friends Am so happy to help and Am happy you liked the recipe thanks so much for sharing if I can help with any recipes please let me know, Madjon

  Like · Reply · 10 hours ago via mobile

Happy Reader from the article I wrote for the Aiken Standard in November.

Submitted photo Cream of pumpkin soup

This time of year, with the leaves turning and the cooler days and nights upon us, makes me look forward to the holiday season starting.

It also brings us into the holiday spirit of cooking some old-timey recipes that have been passed on from generation to generation. I have a 100-year-old applesauce recipe passed down from mother to mother on my side of the family.

Extra Photos

• Submitted photo Savory pumpkin dip

One of my favorite types of foods to cook with for the season is pumpkin. My mom used to make the best pumpkin pies in the world – the old-fashioned way cooked with a custard base.

The word “pumpkin” comes from the Greek word “pepon,” which means large melon. It is really a fruit introduced to the Pilgrims along with squash.

Squash and pumpkin are believed to have originated in ancient Americas. The Pilgrims were delighted to have discovered this wonderful fruit from the American Indians.

They used it as a main staple to get them though the long and rugged winters because it could be dried out and used for food, plus you could eat the seeds after they were roasted.

There are so many uses for this wonderful and delightful fruit. The Pilgrims even made beer out of it by fermenting a combo of persimmons, hops, maple sugar and pumpkin to make this early brew.

You can also make pumpkin fudge, and pumpkin soup or add it to coffees with spice. I’ve been known to even make pumpkin doughnuts – or at least buy a few.

We can make a sweet dip and a savory dip. I made up a savory pumpkin dip for the Aiken Home Show and many of you ladies wanted the recipe.

I also made up a recipe for MadJon’s Holiday e-cookbook where I stuffed the pumpkins with sweet potatoes, spices and such, much like what the Pilgrims did, only I topped it off with marshmallows, for a modern-day effect.

The pilgrims also wrote a verse about the pumpkin which goes like:

“For Pottage and Puddings and custard’s and pies

Our pumpkins and parsnips are common supplies.

We have pumpkins at morning and pumpkins at noon,

If it were not for pumpkins we should be undoon.”

– Pilgrim verse Circa 1633.

Happy holidays to you and your families.

Eileen Hutson is a local professional cook who stars in the ASTV show “Cooking with MadJon and Friends.” Visit her blog at cookingwithmadjon.blogspot.com.

Savory pumpkin dip

1 can pure pumpkin

1 onion, diced

4 cloves garlic, minced

1 tsp. salt

1/2 tsp. black pepper

3 tbsp. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1 bay leaf

1 tsp. Mrs. Dash’s

1 packet ranch dressing dip

2 tbsp. sherry

1 cup sour cream

 1 cup half and half

1 cup cheddar cheese

3 tbsp. butter

1 cup French fried onions

2 diced green onions

 Heat the butter in a pan on low heat. Add the onion and garlic and cook until clear in color. Then add the pumpkin and all of the spices. Then add the sour cream, half and half and cheese. Stir in the ranch dressing packet and sugar to the mix and blend well on low heat. Add the sherry to the pot and stir, stir, stir. Cool your mixture down, and you are ready to plate. Place dip in a bowl and top with the green onions and French fried onions. Serve with some bread cubes toasted or with pita chips.

Cream of pumpkin soup

1 large can of pumpkin

1 onion, chopped

4 garlic cloves, minced

½ stick butter

1 tsp. cinnamon

2 whole bay leaf

4 leafs or 1 tsp. dried sage

1 tsp. salt

½ tsp. pepper

2 chicken bouillon cubes

2 32-ounce cans of chicken broth

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. thyme

1 cup half and half

Chop the onions and garlic. Heat butter in a pan and cook onions and garlic until they are clear. Add the chicken broth, bay leafs, salt and pepper, bouillon cubes, onion and garlic powders, thyme, sage and cinnamon. Cook for about 20 minutes. Add the pumpkin and simmer another 5 minutes. Add the half and half and cook another 15 to 20 minutes or until the soup thickens.

Read more: COOKING WITH MADJON: Pumpkins are made for more than just jack-o-lanterns | Aiken Standard
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