Kathy Caseys Sassy Red Chili Chive Roasted Potatoes Recipes

Steps:

• Preheat oven to 375 degrees F.
• Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

Steps:

• In a large wok or skillet, heat the vegetable oil over medium high heat.
• Add the garlic and onion and stir-fry for 30 seconds.
• Add the brown sugar, roasted red chili paste and fish sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and soften. (Tip: start with the minimum amounts of these 3 ingredients and add more to taste. I like mine with more brown sugar and 1/2 Tbsp more chili paste).
• Add the peppers and peas and cook for 3 minutes.
• Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
• If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok. Cook until thick and bubbly.
• Garnish with toasted sesame seeds and serve with hot jasmine rice.

Steps:

• Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with chives and 1/4 teaspoon salt; toss to coat. Bake, uncovered, at 425° until tender, 25-30 minutes, stirring occasionally., Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender. Add the garlic, rosemary, pepper and remaining 1/2 tsp. salt; cook 1 minute longer. Stir in wine. Add beef and gravy; heat through. Serve with potatoes.

Steps:

• Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes.
• Remove pods and blend into paste.
• Reserve the chili water.
• Chop onions.
• Crack cumin with rolling pin or grind with mortar and pestle.
• Brew 1 teaspoon oregano leaves in 1 cup of water.
• Brown meat in several batches, add black pepper while browning.
• Brown onions with meat then remove with slotted spoon and reserve.
• Combine browned meat and onion with the following: cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed) and MSG.
• Cook ten minutes, using just enough pepper water to keep from burning.
• Stir constantly.
• This cooks the spices into the meat.
• Add chili paste and half of oregano water.
• Cook slowly, adding pepper water as necessary to prevent scorching.
• Add additional oregano to taste, salt to taste.
• The meat should be tender in around 1-1/2 hours.
• Cooking Variations:.
• Add 1 to 2 cans 8 ounce cans of tomato sauce.
• Hand cut meat to about the size of a navy bean.
• (A lot of contestants now use half chili grind and half hand cut).
• Add 2 tablespoons of vinegar 10 minutes before serving.
• Use white pepper instead of black pepper.
• Use masa/corn flour (not cornstarch) to thicken (mix flour with cold water and whisk until smooth, then pour into hot chili while stirring constantly until thickened).