Friday, August 24, 2012

Friday Recipes: Chilitastic



Nine Naughty Novelists Juniper Bell


The hero of GO WILD, biathlon champion Lars Nordegren, is a true Alaskan. He lives on a homestead, he skis, hunts, and loves a good sauna. And whenever he goes to a potluck, he brings his famous Moose Chili. Now, I’m a vegetarian, so I’ve never tasted moose chili. I had to hunt down a recipe that I imagine would be close to what Lars makes. 


LARS' FAMOUS MOOSE CHILII



What you need:

2 T. olive oil
1 1b. ground moose meat 
1 onion, chopped
2 green bell peppers, chopped
3 c. mushrooms, chopped
2 small carrots, scrubbed and chopped
2 garlic cloves, minced
4 T. chili powder, divided
1 1/2 T. cumin
3/4 t. ground chipotle (more for spicier, less for mild)
salt, to taste
2-14.5 oz. cans diced tomatoes
2 c. vegetable juice or water
1 T. Worcestershire sauce
3 - 15 oz. can kidney beans, drained and rinsed
1- 15 oz. can butter beans, drained and rinsed
1 rounded teaspoon dried oregano
1 rounded teaspoon dried basil
1 c. stout (Alaskan if you can get it)
1 small can green chilies
1 T brown sugar 

What to do:

Heat the olive oil in a large dutch oven over medium-high heat.  Add the ground moose meat, 1 tablespoon of chili powder and a good pinch of salt (about 1 teaspoon).  Brown the moose meat for about 5 minutes, stirring occasionally to break up the meat.

Add the vegetables and cook until they have softened, about 20-25 minutes, stirring often.  Add the rest of the ingredients and bring to a boil.  Turn down to medium low and simmer for an hour or so, or until it’s the thickness you prefer.  Top with chopped onions, shredded cheese, sour cream, or a sprinkling of chopped cilantro.

Enjoy with lots of aquavit and you may have a story to tell later, like the one Lars trots out to prove to Katia that he too has a wild past … 


Go Wild

Lars loves Katia. Katia loves Lars. Lars wants to marry Katia. Can he convince his free-spirited lover that marriage will be as fun as her sexually adventurous single days?

Never before has Katia been tempted to give up her carefree ways. She’s deeply in love with Lars, but she doesn’t know if he can handle her wild side—or needs.

But Lars is a hard man to resist. The former Olympic champion won’t give up—not when he knows just how to please her.

The people of Wild, Alaska know the best way to survive winter is to let off a little steam. When Lars’ buddies hit town for Wild Nights, a notorious winter festival with one rule—“anything goes, nothing counts”—he jumps at the chance to prove he’s the perfect man for Katia.

He vows to win her over, even if it takes four rugged Alaska men and one wildly erotic night in a sauna.

Note:  Features an extended ménage (M/F/M/M/M), anal play and references to bondage experimentation and sexual escapades of all types. 

Visit Juniper Online! 

Read more about Go Wild! 


Guest Author Tam Linsey


This recipe is great for last minute because it does not require any rise time and you don't even pre-heat the oven. You can also create some interesting flavors by adding six to eight whole garlic cloves, pitted black or kalamata olives, shredded Parmesan cheese, and / or Italian seasoning

FAST FRENCH BREAD (Gluten Free)

What you need:

2 Tablespoons active dry yeast
1 Tablespoon sugar
1-1/4 cups warm water
--
Dry ingredients:
1-1/2 cup potato starch
3/4 cup sorghum flour
1/2 cup tapioca starch
1/4 cup cornstarch
1/4 cup dry milk powder
1 teaspoon guar gum
1 teaspoon xanthan gum
2 teaspoons baking powder
1-1/2 teaspoons salt
--
1 Tablespoon oil or softened butter
3 egg whites
1 teaspoon cider vinegar
--
1 egg white, beaten with 1 teaspoon water (optional)

What to do:

In a large measuring cup, dissolve the sugar and yeast in the warm water (not above 110˚F) The mixture will froth, so make sure to use a large enough cup.
While the yeast begins bubbling, combine the rest of the dry ingredients in a bowl for a heavy duty stand mixer. Add the yeast mixture, oil, 3 egg whites, and vinegar. Beat on low speed with the regular beater until combined and then beat on high speed for one to two minutes. This will not be stiff like wheat based bread dough -- it is supposed to be soft and sticky, almost like a stiff batter rather than a dough.

Line 2 French bread pans with parchment paper (you can also use a cookie sheet lined with parchment, but the loaf will be flatter without side support.) Spoon dough into each pan and smooth into baguette shape. If a glossy crust is desired, brush the dough with the egg white beaten with water.
Place the pan on the center rack in a COLD oven and turn it on to 425˚F. Bake for 30 – 35 minutes. If the crust browns too quickly, cover it with a sheet of foil part way through baking.
If you have already been baking and the oven is hot, simply allow the dough to rise in the baguette pans for half an hour, then bake in a pre-heated oven for 25 minutes.

Yield: 3 twelve inch loaves

Botanicaust

The only crop left … is human.

After genetically altered weeds devastate Earth’s croplands, much of humanity turns to cannibalism to survive. Dr. Tula Macoby believes photosynthetic skin can save the human race, and her people single-mindedly embark on a mission to convert the cannibals that roam what’s left of Earth. But when Levi, a peaceful stranger, refuses alteration, Tula doesn’t think the only options should be conversion or death.

Levi Kraybill, a devout member of the Old Order, left his Holdout farmland to seek a cure for his terminally ill son. Genetic manipulation is a sin, but Levi will do almost anything for the life of his child. When he’s captured, he’s sure he’s damned, and his only escape may be death.
Tula’s superiors schedule Levi’s euthanization, and she risks everything to set the innocent man free. Now she and Levi are outlaws with her people, and abomination with his. Can they find sanctuary in a cannibal wasteland?


When not writing, Tam Linsey enjoys the challenges of gardening, fishing, and hunting in Alaska, as well as cooking the harvest. Her recent novel, Botanicaust, is a romantic science fiction about a world where food has nearly disappeared, and how far mankind will go to survive. She also published a short cookbook, You Can Eat This! 22 Gluten Free Comfort Recipes.

Visit Tam's Website! 

Read more about Botanicaust!

6 comments:

PG Forte said...

Mmm, put those two recipes together and you've got a really good meal. Excellent!

Tam Linsey said...

Chili and French bread would go yummy together! I'll have to make my moose chili without the stout, though (not gluten free.) Maybe a gluten free beer will do the trick. A sip for the pot, and a sip for me!
Thanks for leaving a comment, PG :)

Kelly Jamieson said...

Have to agree with PG, although I'm a wee bit hesitant about the moose meat... :-)

Tam Linsey said...

I've found moose to be quite mild compared to most game. If you tried it in chili for the first time, you likely couldn't taste any difference from beef chili. :)

Sonia G Medeiros said...

I've recently gone gluten free. This french bread recipe sounds great!

Tam Linsey said...

I hope you get a chance to make it and enjoy it, It is a family favorite.