The Open Kichen Cooking School

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The Open Kitchen

Cooking School

Recipes

Phyllis Barrows’ Chili....with a Canadian Twist

About 30 years ago, an old friend...Phyllis Barrows passed this recipe on to me..however I’ve taken the liberty of adding a little bit of Canada’s love to it.

Brown the beef over medium to high heat. Add the cans of tomatoes, and the cans of red kidney beans (rinsed of course!)

Add the cumin, the oregano, the smashed garlic cloves and the red pepper flakes.

Bring to a near boil, watching carefully, so as it does not burn. Turn the heat to low and simmer for 3 ½ hours. After three hours, add the black pepper and salt to taste.

See...I told you it was easy!

Ingredients

2 lbs. of ground beef
2 28 oz. cans of kidney beans (I like Stoke’s...they don’t mush down)
3 28 oz. cans of tomatoes
3 large, smashed cloves of garlic
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon red pepper flakes...or to taste if you like it really hot
1/4 Cup maple syrup
lots of ground black pepper

Football Sandwich

Ingredients

1 loaf of crusty Italian Bread tapered at ends to resemble a football
2 boneless chicken breasts, cut into thin slices
1 Tablespoon of cajun spice
1 large Spanish onion, chopped coarsely
8 slices of Black Forest Ham
6 slices of Provalone or other favourite cheese
2 large roasted red peppers (jarred are fine)
6 slices of prosciuto
1 avocado
1 Cup of California salad greens
2 Tablespoons of capers
Chopped olives...if you like them
Dressing:
½ Cup mayonnaise
1 Tablespoon balsamic or red wine vinegar
1 clove of garlic, crushed
2-3 Tablespoons of olive oil
if you have it...2 Tablespoons pesto or
1 teaspoon dried basil

To Build:

Cut loaf of bread in half lengthwise. Scoop out about ½ of the soft bread on the inside, to make room for the filling. Lightly butter and set aside uncovered.

To an oiled pan, add the coarsely chopped onions and saute until almost caramelised, about 12 minutes over medium- high heat. Remove from heat and let cool.

Saute chicken strips in a bit of olive oil, and add cajun seasoning just before it is fully cooked...about 10 minutes if thin....make sure the chicken is not pink. Remove from heat, and let cool.

While waiting for the onions and the chicken to cool, mix the dressing ingredients together in a bowl, and spread about ½ on each side of the lightly buttered bread.

On one side of the bread, place slices of ham, followed by the cooled onions, then the chicken, the roasted red peppers, and then the cheese. Add the sliced prosciuto.

Place the other side of the bread on top and wrap very tightly in saran, and place in the fridge overnight.

Heat oven to 325 F. Remove the Saran. Re-wrap more loosely in aluminum foil, and bake for about 15 minutes. Remove from heat. Carefully remove the top of the bread and add the avocado, the salad greens and the capers. Replace the top of the bread, slice into at least 1" slices.

Messy...but yummy!