Richard Hoffman requested the liquid lava chili recipe from Elements Global Cuisine restaurant in Gulfport. Chef/proprietors Catherine and Jose Pawelek are pleased to share their award-winning recipe. The recipe makes 1 gallon, or enough for eight to 10 main course servings. The chili has a unique and hearty flavor and can be frozen for later. Jennie Miller wanted a recipe for Easter egg bread. It was a tradition in her Italian family growing up. The yeast bread includes dyed uncooked eggs used as decoration that bake as the bread bakes. Keith Winsch shares a recipe that makes two braids.
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Elements Global Cuisine's Liquid Lava Chili
For: Richard Hoffman of Lakeland
From: Chefs Catherine and Jose Pawelek
1/4 cup vegetable oil
1 medium onion (finely chopped)
1/2 tablespoon minced garlic
1/2 green bell pepper, diced
1/2 orange bell pepper, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 pound tenderloin, cut into ½-inch squares
1/2 pound ground veal
1/2 pound ground beef
1/2 pound ground pork
1 hot andouille sausage (sliced thin)
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 tablespoon dried oregano
1/2 tablespoon fresh cilantro
1 tablespoon paprika
4 chipotle peppers, minced very fine
1 (12-ounce) bottle of Sierra Nevada Pale Ale
1/4 cup hot sauce
1 (16-ounce) can tomato sauce
1 (16-ounce) can stewed crushed tomatoes
1 (4-ounce) can tomato paste
1 (14-ounce) can red kidney beans
1 (14-ounce) can black beans
1 (14-ounce) can canellini beans
1 (14-ounce) can pinto beans
Kosher salt and black pepper to taste
• In a large stockpot heat oil, add onion, garlic, bell peppers, cook until soft, then add the meats, stirring to break up all clumps. Cook for 15 minutes until browned evenly.
• Add spices and herbs and blend well. Add remaining ingredients.
•Cook on low heat for 1 hour covered and 1/2 hour uncovered, stirring frequently.
• For variety, top with goat cheese, fontina, parmigiano regiano or blue cheese, finely diced red onion and a touch of sour cream or yogurt.
• Adjust the hot sauce and chipotle peppers to your taste.
Easter Egg Bread
For: Jennie Miller of Crystal Beach
From: Keith Winsch of New Port Richey
2 packages active dry yeast
½ cup warm water
½ cup milk
½ cup sugar
1 teaspoon salt
½ cup vegetable shortening
Zest of 2 lemons
2 eggs, lightly beaten
4 cups sifted all-purpose flour
1 egg, lightly beaten
Multicolored candy sprinkles
12 uncooked eggs, dyed
• In a small bowl, dissolve yeast in warm water (110 to 115 degrees). In a large saucepan, scald milk. Add sugar, salt, shortening and lemon zest. Cool to lukewarm. Stir in yeast mixture.
• Add 2 eggs and 2 ½ cups of the flour. Beat until smooth. Stir in enough flour, a little at a time, until dough can be handled. Turn dough out onto a floured surface; knead in remaining flour until smooth and elastic. Place dough in a lightly greased bowl; turn dough to grease top. Cover and let rise in warm, draft-free place until double in bulk.
• Divide dough into 6 portions. Shape each portion into a 30-inch rope on a lightly floured surface. Place three of the ropes on a lightly greased baking sheet. Braid loosely and form into a ring. Repeat for remaining three ropes of dough. Place 6 eggs in braid of each ring. Cover and let rise until doubled in bulk.
• Brush tops with beaten egg. Sprinkle with candy sprinkles. Preheat oven to 375 degrees. Bake braids 20 minutes or until lightly browned. Remove to wire racks to cool slightly before serving.
Makes 2 braided rings.