Demons Club Voodoo Chili
MEATS
2 lbs. ground sirloin (browned and well drained)
1 lbs of italian sausage (lightly browned and chopped)
BEANS
1 large can of light kidney beans (with juice)
1 large can of dark kidney beans (with juice)
VEGGIES
2 lbs fresh tomatoes (pureed to make sauce)
1 large can (two small) of stewed or diced tomatoes
1 can of tomato paste
1 green pepper (finely chopped)
1 large red onion (coarsely chopped)
1 clove of fresh garlic (chopped or minced)
1 or 2 dark polbano chiles (roasted, peeled and chopped)
2 jalapeno peppers minced
FATS
1 tablespoon bacon grease
2 tablespoons butter
1/4 cup of olive oil
1 cup of chicken stock
8 ounces of your favorite beer,
preferably a lager
SPICES
1 teaspoon sea salt
1 teaspoon table salt
2 teaspoons fresh ground black pepper
2 teaspoons cayenne pepper
3 tbsp chili powder
2 teaspoon ground cumin
2 teaspoons hot paprika
HELL'S KITCHEN
Ingredients
1 (6-ounce) package lime gelatin
2 cups boiling water
3 cups chilled pineapple juice
1 (2 liter) bottle chilled lemon-lime soft drink or ginger ale
2 cups chilled vodka, optional
Special equipment:
1 large black plastic cauldron (available at party or craft stores)
1 punch bowl that fits inside the cauldron
1 plastic hand (available at party supply stores), sterilized in hot water
1 block dry ice (available at supermarkets, ice cream shops or ice companies)
Directions
Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature.
Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!)
Use an ice pick to break the block into smaller chunks, if necessary.
Fill the cauldron with just enough water to cover the dry ice. It will begin to "steam."
Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.
Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place.
Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix.
DIRECTIONS
First get all of your vegetable prep work done before handing meats. (store covered in fridge)
Roast the polbano peppers in a toaster oven at 400 degrees for 20 minutes...cool peel and chop.
Cook ground sirloin in a frying pan, then brown sausage while beef is draining well
In the large pot - preheat oil and grease, (slightly below medium heat).
First, saute onion and peppers for five minutes stirring frequently.
Add garlic and continue for another minute constantly stirring.
Add meat and all the seasonings and stir one minute more until fragrant!
Stir in the tomato sauce and paste, then add the beer, stock and butter followed by the beans! Boom baby
Stir it all up well and simmer on low heat for 3 1/2 hours, stirring every 20 minutes or so.
Serve topped with fresh cut spring onion, croutons and shredded cheddar cheese! Boom baby!
Witches Brew
A Puppeteer's Pâté
1/2 Lb. Butter
1 Lb. Chicken Livers
3/4 cup chopped scallions
1 clove garlic, chopped
3 tsp Cognac
Salt
Saute the chicken livers in a few tablespoons of butter until brown. Deglaze the pan with the cognac. Set aside and sauté the garlic and scallions with the salt until soft. Put the livers and scallions in a food processor.
Add:
1 pinch Mace
1 Pinch Clove
2 Pinches Thyme
1 pinch Nutmeg
1 1/2 tsp dried mustard
The rest of the butter
Whizz it up, check for seasoning, put in a bowl and chill until set. - Michael Schwabe
