Habanero Veg-Head Chili and Corn Muffins

Who doesn't love chili? We do miss the veg chili at Vortex in Atlanta (and the $2 PBR)we haven't found a place in Tampa with a good veg chili yet lucky for us Monica is really good at making a bean chili, and we decided to spice it up with some hab peppers from our garden (hardly a garden 2 potted plants on a patio in downtown!)

Habanero Veg-Head Chili

Ingredients

1 habanero pepper minced (seeds or not you decide)

1/2 green pepper (bell pepper) chopped

2 cans no salt added diced tomatoes

1 can black beans drained and rinsed

1 can red kidney beans drained and rinsed

3 handfuls of frozen corn

Oil to coat bottom of pot

1 onion chopped

1 clove garlic minced

1 bag morning star meat starter (or you can leave this out entirely and have a bean chili)

1 tbs cumin powder

1 tbs cayenne pepper

1 tbs taco seasoning

salt and pepper to taste

1 shot of of Mexican hot sauce (cholula, tapatio, etc.)

Toppings: shredded cheddar, sour cream, cilantro, green onions

Side note if you don't have the cumin and everything mccormick hot chili seasoning is a good sub if you don't have all the spices

What we did

1. In large pot heat oil, and then add habanero, onion and garlic cook until onions are translucent

2. Add meat starter (or if your a meat eater add 1.5 lbs of chuck) stir and let cook through in oil garlic onion mixture

3. Add tomatoes, beans and all spice seasonings including salt and pepper add water if needed (it shouldn't be thick) cook covered for 20-30 minutes on simmer

4. Taste for seasonings and spiciness, then add chopped green peppers and corn; cook for another few minutes until corn is cooked through top with your toppings..........and serve!

Corn Muffins:

We use the Jiffy! Throw in a handful of chopped jalapenos and a handful of shredded sharp cheddar into the batter, bake as directed and you are in it to win it my friend!

WDWD?? (what did we drink?)

Leinenkugels honey weiss, representing Mo's home state of WI!

Ode to Chef Kevin Rathbun

So... one of our favorite restaurants in the ATL is a place called Rathbun's. Being in Tampa, Florida now -- we have intense cravings for this place! Chef Rathbun, for those of you who don't know, is one of the best chef's in America and actually defeated Bobby Flay on Iron Chef America. We have had the pleasure of not only dining at his restaurant, but also meeting him on several occasions. He is seriously the nicest guy. Although, many items at Rathbun's are for the carnivores we have a few items we love there, like the YaYa eggplant fries, the cauliflower soup, and the french fries with blue cheese fondue, and EVERY dessert is wonderful and come in small tasting sizes (so you can have 2 or 3 or 10!) One thing you learn while being a vegetarian is that the side menu is your best friend!

We have also managed to take our close friends there, one stand out occasion was drinking 2 bottles of Opus One with our friends Holly and Bob!! (it was a bit out of control).

Below you will find our version of the eggplant fries, and the cauliflower soup, hope you enjoy, and trust us the powdered sugar and Tabasco sauce is really a great combo.

YaYa eggplant fries with powdered sugar (recipe adapted from Chef Rathbuns website)

Ingredients:

1 each Large eggplant (cut into 2 inch fries, skin on) reserve
4 cups Canola oil (to fry in)
3 each Whole Egg (medium)

Bread Crumb Mixture:
2 cups bread crumbs
½ cup Parmesan cheese

What we Did:

1. Cut fries and reserve (about 3/4"-1" fries like steak fries)
2. Whisk eggs in small plate eggs and Salt and Pepper to taste

3. Combine bread crumbs and Parmesan in a separate plate
4. Heat oil to 340 degrees
5. Place fries in egg wash and coat
6. Transfer to bread crumb mixture, coat. Transfer to oil
7. Fry until golden in 340 degree oil
8. Transfer onto a paper towel
9. Sprinkle with powdered sugar

Dipping Sauce

This extremely difficult so be careful, in a bowl place 2 or 3 tablespoons of powdered sugar, then on the other side put 10-12 shots of Tabasco! Very easy, very interesting and a perfect accompaniment to the fries.

Cauliflower and Parmesan Soup

Ingredients:

1 head Cauliflower (chunked, we've used frozen, 1 bag and fresh before; you choose)
3 cups Heavy whipping cream
2 Shallots (chopped)
¾ cup Parmesan
To Taste Kosher salt

To Taste Black pepper
Drizzle of White truffle oil for garnish, and flavor

What we did:
1. In a small pot place cauliflower, chopped shallot and cream bring to a boil

2. Slow to a simmer until cauliflower is tender (stick a fork in it, no resistance=done)
3. Transfer to a blender and puree until smooth
4. While soup is blending add cheese until smooth.
5. Add salt and pepper to taste
6. pour in bowl and drizzle with truffle oil

Side Note= using all heavy cream makes for a very rich soup, you can cut it with half skim milk and it is still very creamy.

WDWD?? (what did we drink?)

Cakebread 2006 Chardonnay, ooohhh like our fancy glass? we got it when we visited Napa last year. I guess the glass is to make you feel like you got something extra for ordering all that wine!!