Scottish Sharp Cheddar Shortbread

You know me – any chance at a cheese cracker, especially a cheddar cracker, and I am all in. This was a new recipe to me, but it seemed like it had all the things I like about a cheese cracker – with one glaring exception – you had to roll the damn dough out. Ugh. I just hate that beyond words. I will roll out sugar cookies. I will roll out pie dough, but why should I have to roll out crackers. It just seems unnecessary when you can roll cracker dough into a log – chill – slice – and bake and make perfectly good crackers.

D&D_2055

So I decided to buck the recipe and go for what made the most sense to me. Guess what? It totally worked and has made me be a little more critical of all future cracker recipes. Make it easier – why not; it also fits into my favorite way to bake – make the dough one day and bake a day (or two) later. Fits my work week baking plan to a T.

8 Tbs unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper – 1/4 tsp at a minimum
8 ounces extra-sharp Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour

Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth, Do not over-mix because that makes crappy crackers.
Preheat oven to 350 degrees.

Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

Source: Epicurious

Original Directions: Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes. On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).

This is why rolling out crackers is just annoying. I think I have figured out the best way to do it. Out of laziness. Yep, that is me.

Chili Jj

About a zillion years, or at least it feels that way, I found a recipe for Chili El Cid. It was very different than the chili I had grown up with, but it was intriguing beyond words. It was so weird – in a good way. It had a cinnamon stick and a jalapeño that was slit and they both simmered in the chili.dd_1796

Question: Who puts cinnamon in chili?
Answer: A very enlightened person.

Seemed so strange. Still does, but it works so well. The source, originally, was not the Parade Magazine though that seems to be where everyone else knows it from. I found it via my love of Sheila Lukens.

I have to admit, I am not a huge fan of beans in my chili. Not sure what camp that puts me in – maybe Texas, but I do put a few (read: 1 can of light kidney beans, rinsed very very well) for the MotH. It is a concession I am willing to make. Though am still not really a fan, which is interesting since all the chili of my childhood had beans in it.

We have had a bit of a mild winter, even for us, so I have not been in chili mode, but we just are having a crappy weekend this weekend. Windy, rainy, and whatnot, so I think I that fits the bill. Maybe my last chance till next winter.

Steve (MotH) says that it is fine to make chili when it is not cold – he’ll just turn the A/C down and we will make due. He is probably right, but I always hold out hope that we get just a smidge of winter in February. One can only hope.

Olive oil
1 pound ground sirloin
2 hot Italian sausages, casings removed
2 mild Italian sausages, casings removed
1 large yellow onion, chopped
1/4 cup chili powder
1 Tbs McCormick – Montreal Blend
1 Tbs ground cumin
1 Tbs dried basil
1 Tbs dried oregano
2 – 14.5 ozs cans beef broth
1 – 28 ozs can whole tomatoes
1 – 28 ozs can crushed tomatoes
1 cinnamon stick
1 jalapeño, slit lengthwise 3 times
1 – 14.5 ozs can light red kidney beans, rinsed well, no, really rinsed well, otherwise ugh

Heat olive oil, about 2 Tbs in a large pot.  Add sirloin, sausages, and onion. Once it is all cooked though, with the meat being no longer pink and the onion translucent. Use a potato masher to break the meats up. Add the chili powder, Montreal blend, basil, oregano, and cumin. Cook until the spices are fragrant, a couple of minutes.

Add beef broth and both kinds of tomatoes. Add the cinnamon stick and jalapeño. Bring to a boil briefly and reduce to a simmer for about 2 hours, stirring occasionally while breaking up the whole tomatoes -with said potato masher. When there is about 30 minutes more of simmering to do, add the very rinsed beans. Stir well.

Before serving, remove cinnamon stick and jalapeño – duh. Garnish with grated cheddar, lime crema* and if you are a great person, serve over cornbread.  Yes, I am that person (see below).

*sour cream with some fresh lime juice – sounds cooler to say crema, maybe? Not sure. Yep. It does.

Sour Cream Cornbread – necessary
1 cup of self rising cornmeal (though you can make it from regular cornmeal if you make the correct modifications*)
2  large eggs
1 small can of creamed corn
1 cup sour cream  – full fat people, I mean really?
1/2 cup canola oil

Combine all ingredients, mixing well. Pour into a greased 9 x 9 inch glass baking pan. Bake at 400 degrees for 20 – 30 minutes. In my opinion – closer to 30 minutes.

From my great friend Dawn, who taught me a great many things about Southern cooking and baking. 

* 3/4 cup cornmeal + 3 Tbs
1 Tbs baking powder
1/2 tsp kosher salt

I just do not like to buy self rising anything so …