Suzi's Blog
Hog-Tied Chili with Jalapeno Cheese Dumplings
I had to be careful. If I blew it, Suzen was not going to make this dish for me. I could not seem selfish or self-serving. That requires enormous concentration and energy. You could argue that if I just focused on being … What fun is that?
“You, uh, you do like jalapenos?” I asked her.
She put down the paper and her coffee. “What are you talking about? Are we married or not?”
“No, no,” I said. “It’s just with the acid reflux you’ve been having, I wondered if you could eat, say, a cooked jalapeno?”
“Cooking in what?” she asked. Her eyebrows were up. If our cat’s ears are up, I know that is good. If Suzen’s eyebrows are up, and her ears are twitching, that’s bad.
“Cooked in a little cheese. Sort of soothing.” I had to back her down.
“Maybe.” The eyebrows lowered. “Show me.” She extended her hand.
I passed her our new copy of The Whole Hog Cookbook by Libbie Summers. It was open to the picture of this chili with its jalapeno cheese dumplings.
She seized book, staring with the recipe but here attention immediately shifted to the picture: a steaming bowl of chili topped with dumplings. Her eyebrows descended fully. The ears were motionless. Her eyes shifted to me. “Why the hell didn’t you say so? Get your wallet. We’re going to Whole Foods.”
This book, The Whole Hog Cookbook, is brilliant, one of the best cookbooks we’ve seen in a year. Author Libbie Summers has earned her credibility with a lifetime in food. She began as girl visiting her grandparents’ hog farm in Missouri. She’s been a private chef on yachts [tough work but someone has to do it], worked for many food companies, is a food stylist master [see the pictures in this book], and is now the “driving force in kitchens of Paula Dean.”
Every time you turn the page in this book, you stop. You may want to begin cooking at once, or you may need to read to make sure you understand what the devil you are looking at:
- Sweet Potato Pork Pie
- Sweet Tea-Brined Pork Roast
- Buttery Potted Ham
- Prosciutto Pretzel Knots
- Bacon Beignets
- Rosemary Bacon Scones
This is one of those cookbooks that you’ll keep close at hand. You can cook your way through it all this fall and winter.
Besides the recipes, there well-photographed how-to sections demonstrating techniques for preparing your meat, like how to remove the membranes from pork ribs. Literally everything you need to know for creating outstanding pork dishes is all here in this craftily written work.
Oh, the dumplings? Oh, those dumplings. I love this chili, and it is a bit spicy, but the dumplings are what will bring the tears to your eyes.
Hog-Tied and Hungry Chile with Jalapeno Cheese Dumplings
Yield: 6 servings
Ingredients:
For the chili:
- 1 pound dried black beans, rinsed and drained 1 pound ground pork
- 1 large sweet onion, finely diced
- 2 cloves garlic, minced
- 2 (4 ½ ounce) cans chopped green chiles
- 1 chipotle chile in adobo sauce, minced
- 1 tablespoon chili powder
- 2 tablespoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (28-ounce) can crushed San Marzano tomatoes
- 2 cups tomato juice
- 2 cups pork stock (page 154)
- 2 ounces bittersweet chocolate, chopped
For the dumplings:
- ½ cup all-purpose flour
- ½ cup masa harina
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- ½ cup milk
- 1 tablespoon lard or vegetable shortening, melted
- 2 teaspoons honey
- ½ cup shredded cheddar cheese
- 1 jalapeno chile, seeded and minced
Preparation:
In a large stockpot, cover the beans with 3 inches cold water. Bring to a boil, lower the heat, simmer for 2 hours, or until the beans are fork tender. Drain the beans and set aside.
In the same large stockpot, cook the pork until the meat is no longer pink. Stir in the onion, garlic, green chiles, chipotle, chili powder, cumin, salt, and pepper.
Sauté for 10 minutes, or until the onion is translucent. Stir in the beans, tomatoes, tomato juice, stock and chocolate. Bring to a boil, then lower the heat and simmer for 30 minutes.
Meanwhile, make the dumplings: Whisk together the all-purpose flour, masa harina, baking powder and salt in a large mixing bowl. In a separate mixing bowl whisk together the egg, milk, lard, and honey.
Stir the wet ingredients into the dry ingredients until just combined. Stir in the cheese and jalapenos.
Drop heaping tablespoons of the dumping dough into the simmering chili, leaving a little space between the dumplings so they do not touch. Cover and simmer 20 minutes. Do not lift the lid while the dumplings are cooking. The dumplings should be firm to the touch, still moist in the center. Serve hot.
Source: The Whole Hog Cookbook by Libbie Summers
Mango and Mustard Salsa
M&M can only mean one thing: those darling little candies. One taste of this salsa though and M&M will now spark in your brain as: that hot sweet salsa that went so well with my chicken, or my steak, or just straight with those chips.
This salsa is a side dish to a Mojito Chicken recipe that people loved this summer at Cooking by the Book. I’ll blog the chicken tomorrow, but I want to give equal power and credit to this salsa. It’s very beautiful to behold. It’s hot, and yet it is sweet from the fruit. No added sugar here. My husband, Brian, did look at the bowl of brown sugar across the counter.
“How comfortable is the sofa?” I asked him.
He did not answer, but he did eat all the salsa. I am going to assume the sofa is not terrific and the salsa was more than acceptable.
This recipe is from Cheryl and Bill Jamison, authors of many outstanding cookbooks.
Mango Mustard Salsa
Yield: enough for 6 persons as a side dish
Ingredients:
- 2 tablespoons freshly squeezed lemon juice
- 2 ripe mangoes, peeled and cut into ¼-inch dice
- ½ cup thinly bias-sliced scallions, green parts only
- 1 red bell pepper, seeded and cut into ¼-inch dice
- 2 tablespoons American-style yellow mustard
- 1 teaspoon black mustard seed
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons coarsely chopped fresh cilantro
- Juice of 1 lime
- 1 jalpeno pepper, minced
Preparation:
Combine all the ingredients in a nonreactive bowl and mix well. Refrigerate until ready to serve or transfer to an airtight container and store in the refrigerator for up to two weeks.
Source: Cheryl and Bill Jamison, as appeared in “Best American Recipes 2005-2006”
