It’s Superbowl Sunday Weekend, so one of the very “traditional” things to make is Chili. This year, I am actually entering my chili in a Chili Cook off — first time that I have ever entered a “good contest” of any sort. I decided against a ground beef (hamburger style) Chili and instead minced 5 pounds a chuck beef myself (ok, I cheated by using the food processor). Lots of variations of peppers/chilis and my not-so-secret ingredient (espresso powder). It’s got a great, building heat and isn’t too overpowering. While I don’t think that it will win or even place, I am happy that I endeavored to make it. Yum.
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Dinner
So all of my “more unique” (or “heirloom”) tomatoes happen to ripen at the same time, so I found myself with an overload of tomatoes today. Combine that with a zucchini from the last time I was at my parents and a whole lot of basil, I had half a meal right there. Add some onions (shallots), garlic and cod fillets, and there is a meal and then some. While you could just eat it without anything else, or with some crusty bread, I decided to make some pasta. And there we go.
Here’s another idea for a picnic, potluck, biergarten meetup or a quick dinner that will feed — well, I’m guessing this will easily feed 10 people as a snack, maybe 4-5 for dinner. I made a cheater version of this stomboli because I bought the pizza dough at Trader Joes, though it’s not actually difficult to make pizza dough. If you do cheat, this stromboli will be ready in under an hour. Can be eaten hot or at room temperature and can be made a day or two in advance, if needed. Easy-peasy!
