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Archive for the ‘Tailgate’ Category

Mexican Cornbread

01 Jan

Brought to us by Greg

1-1/2 cups melted butter
6 eggs
1 15oz can cream corn
1 4.5 oz can green chiles
½ red bell pepper, diced
1 cup grated jack cheese
1 cup grated cheddar cheese
1-1/2 cups all purpose flour
1-1/2 cups yellow corn meal
1 cup white sugar
2 tbsp baking powder
1 tbsp salt

Preheat oven to 300 deg F, grease 9 x 13” glass dish.

Mix all the wet stuff in a bowl, mix all the dry stuff in another bowl. Mix the two bowls together and pour it into the pan.

Bake an hour, maybe a little longer (15 min extra) until it’s dry inside

Serves 10

 
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Posted in Bread, Tailgate

 

Turkey Chili Soup with Hominy

01 Jan

Brought to us by John

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 pound ground turkey
1 1/2 tablespoons ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon chipotle powder
Salt
2 tablespoons all-purpose flour
1 tablespoon tomato paste
3 cups beef stock or low-sodium broth
One 15-ounce can hominy, drained and rinsed
Shredded cheddar, chopped cilantro, sour cream and tortilla chips, for serving

In a medium saucepan, heat the olive oil until shimmering. Add the onion and garlic and cook over high heat, stirring, until barely softened, about 3 minutes. Add the turkey, ancho powder, cumin and chipotle powder and season with salt. Cook, breaking up the turkey with a wooden spoon, until the liquid has evaporated and the turkey is lightly browned, about 5 minutes. Stir in the flour and then the tomato paste. Add the stock and hominy and simmer over moderate heat, stirring occasionally, until thickened slightly, about 15 minutes. Ladle the soup into bowls and serve with cheddar, cilantro, sour cream and tortilla chips.

Serves 4

Source: Foodandwine.com

 
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Posted in Soups, Tailgate

 
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