Category Archives: Chili Powder

3 Perks of Coffee!

By Chef Lippe

Ok now that we have approval from Health Magazine (see article below) to drink coffee, and that it is good for you (perk 1), it makes us smarter (perk 2) and my favorite (perk 3) keeps us slim,  I have some great recipes to share with you.  I am one of those lucky people who can drink coffee all day long!  So any food with coffee as one of the ingredients just makes my taste buds smile.

Don’t sweat that morning cup of joe

By Sarah DiGiulio
From Health Magazine

Drinking as many as three 8-ounce cups a day has proven health benefits. But skip it if you have high blood pressure, an overactive thyroid, or suffer from anxiety, says Loren Wissner Greene, MD, a professor at the New York University School of Medicine.

 

Perk No. 1: Coffee helps fight disease.

Caffeine may help protect brain cells from the damage that causes Parkinson’s, dementia, and Alzheimer’s.  And the antioxidants in coffee could help prevent liver disease.

 

Perk No. 2: It boosts your brainpower.

Java keeps you juiced when you’re sleep-deprived, but a cup before a test can also sharpen memory and keep you alert.

If it makes you too jittery, mix regular with decaf, or drink it with breakfast. Just avoid caffeine for at least four hours before bedtime.

 

Perk No. 3: It keeps you slim.

The caffeine in coffee can speed up metabolism and fat-burning, which helps lower your risk of type 2 diabetes and obesity. And black coffee is one of the lowest-calorie drink choices around.

Now for the good stuff!

Perk 1 recipe – fighting disease:

Ultra Iced Coffee

 

Ingredients

9 tablespoons espresso or Italian-roast ground coffee

4 cups boiling water

¼ cup raw sugar

¾ teaspoon ground cinnamon

¾ cup crushed mint leaves

1 inch piece of grated peeled fresh ginger

6 teaspoons sweetened condensed milk

2 cups fat free milk

Directions

Place a 13 x 9 baking pan in the freezer. Place coffee in a French press and add the boiling water. If you are using your drip coffee maker, substitute the same amount of cold water and brew.

Combine the sugar, cinnamon, mint and ginger in a medium bowl. While coffee is still hot, pour it over the sugar mixture in the bowl, stirring well until the sugar is dissolved. Let steep for flavors to combine (about 30 minutes). Strain ½ of the coffee into the cold pan from the freezer and the other half into a pitcher. Return baking pan to freezer and put the pitcher into the refrigerator.

Check the pan in the freezer after about 2 hours. Using a fork, scrape any frozen coffee around in the pan, continue to check and scrape the pan every hour for the next 2 hours. (Once the granite is made it may be used as needed for up to one week, keep covered with plastic wrap.

To serve – fill a medium glass ½ full of frozen coffee granite, drizzle 1 teaspoon sweetened condensed milk over ice, then fill the glass with the cold refrigerated coffee. Top with milk as desired and serve.

Perk 2 recipe – boosting brain power:

Coffee Steaks Under The Influence Recipe

Ingredients

12 ounces heavy beer (I used Yuengling Black And Tan)

1/4 cup Worcestershire sauce

1 tablespoon Crystal Hot Sauce

3 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat

3 tablespoons fine ground dark roast coffee

1 tablespoon pure chile powder

1 teaspoon ground cumin

1 teaspoon sugar

1/2 teaspoon cayenne, or more to taste

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon of vegetable oil

 

Directions:

The night before, mix the beer, Worcestershire sauce and crystal hot sauce in a large freezer sipper lock bag, add the steaks and seal it shut and refrigerate overnight.

The next day, mix the other ingredients in a bowl. Take the steaks out of the marinade, discarding the marinade. Pat the steaks dry with paper towels damp with olive oil. Coat steaks with the spicy mix, rubbing into the steaks.

Pre-heat the grill to hot. Grill the steaks until they have a dark crust about 2 minutes per side for medium rare (depending on the thickness)

Let meat rest for 5 minutes before serving.

 

Perk 3 recipe – Keeps me SLIM (now this one you have to repeat after each bite, keeps me slim)

Cappuccino Trifle

Ingredients

Cake:

1 cup non-self-rising cake flour

1 teaspoon kosher salt

12 large egg whites (at room temperature)

1 1/2 teaspoons cream of tartar

1 cup granulated sugar

Zest of 1 lemon

2 tablespoons finely crushed coffee beans

 

Trifle:

2 pounds hulled strawberries

6 tablespoons granulated sugar, divided

2 tablespoons espresso powder combined with 1/2 cup boiling water

2 (8-ounce) blocks 1/3 less fat cream cheese (at room temperature)

1 cup powdered sugar, sifted

2 teaspoons espresso powder

1 teaspoon pure vanilla extract

1 cup fat-free sour cream

1/2 cup plus 2 tablespoons pasteurized egg whites (at room temperature)

1/3 cup unsweetened cocoa powder, sifted

 

Directions

Heat oven to 350° with a rack in the lower third. Sift the flour and salt twice; set aside.

 

To make cake: In a bowl, beat the egg whites with an electric mixer at low speed until foamy (about 2 minutes). Add cream of tartar; beat at medium-high until fluffy and soft peaks form. Gradually add sugar, beating until eggs form a peak when beater is lifted out. Transfer egg whites to a large bowl; sift 1/3 of the flour mixture over the whites. Fold in, using a rubber spatula, scraping up from the bottom of the bowl. Continue to sift and fold in the flour mixture in batches; fold in lemon zest and crushed coffee beans. Transfer mixture to a dry, ungreased 10-inch tube pan. Run a knife through the mixture to remove air bubbles. Bake until top is just golden and a small knife inserted into the cake comes out clean (about 45 minutes). Invert the pan upside down to cool.

 

Run a knife around the edges and the middle of the pan; remove cake. Cut cake horizontally into thirds; set aside.

 

Cut 1/2 of the strawberries into thirds or halves, depending on their size. Transfer to a medium bowl and sprinkle with 1 tablespoon granulated sugar; toss and reserve. Chop the remaining strawberries into medium pieces; transfer to a second bowl, then sprinkle with 2 tablespoons granulated sugar and 1 tablespoon of the espresso powder mixture. Toss and reserve.

 

To make espresso cream: Beat cream cheese with an electric mixer on medium speed (preferably with paddle attachment) until smooth. Beat in powdered sugar at low speed, adding espresso powder and vanilla. Transfer cream cheese mixture to a medium bowl; stir in sour cream by hand. Reserve espresso cream at room temperature.

 

In a clean bowl, beat the egg whites on low until foamy (about 2 minutes). Increase speed to medium-high, and gradually add the remaining 3 tablespoons granulated sugar. Beat until egg whites are shiny and hold stiff peaks; reserve.

 

To assemble: Arrange 1/3 of the cut cake in the bottom of a large glass serving dish. Brush the cake well with the espresso powder mixture. Spread 1/3 of the espresso cream over the cake followed by 1/2 of the egg white mixture. Cover with 1/3 of the chopped strawberries and their liquid and 1/3 of the sliced strawberries; dust lightly with cocoa powder. Repeat with a second layer. For top layer, brush final cake layer with remaining espresso powder mixture, and top with remaining espresso cream mixture, chopped and sliced strawberries, and remaining liquid; dust with cocoa powder. (Trifle may be served right away or covered with plastic wrap and refrigerated, up to 6 hours.)

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Filed under Cappuccino, Chef Lippe, Chili Powder, Cinnamon, coffee, espresso, Food, Ginger, grilled, grilled rib eye, Mocha, recipes, strawberries

Pork shoulder with chocolate chili sauce

Pork shoulder with chocolate chili sauce

By Chef Lippe

This dish takes a long time to cook and some advanced planning to get all the ingredients but is so worth the effort!  The chocolate stout is the hardest ingredient to find and if not handy at your local beer shop can be ordered on the internet.  Order some extra because as bad as chocolate beer sounds it actually tastes great.  The day before you plan to eat this you need to start.  The pork shoulder needs to marinate at least 12 hours in with the dry rub and it will have to slow cook for another 8 hours the next day.

Ingredients:

5 pound pork shoulder, trimmed

Olive oil

1 tablespoon brown sugar

4 tablespoons chili powder, (1 reserved)

2 teaspoons ground cayenne pepper, (½ teaspoon reserved)

Salt and pepper to taste

2 14.9 ounce cans Double Chocolate Stout, (1 reserved for chef and this can be found on the internet if your local shop does not carry)

1 and ½ cups orange juice (reserve ¾ cup)

1 and ½ cup chicken stock (reserve ¾ cup)

1 medium onion, roughly chopped

4 medium carrots, 2 roughly chopped, 2 julienned

2 celery stalks, roughly chopped

6 to 8 garlic cloves, smashed

2 jalapeno peppers, roughly chopped

1 red bell pepper, julienned

2 tablespoons tomato paste

1 ounce of 60& or greater chocolate, grated (about 4 squares of a Lindt bar)

1 tablespoon butter

Chocolate pasta

Directions:

Wash and pat dry pork shoulder, trim excess fat from shoulder and lightly coat in olive oil

Liberally apply salt to shoulder. Combine the brown sugar, chili powder and cayenne pepper  once mixed rub onto the shoulder.

Wrap in plastic wrap and refrigerate overnight.

The first thing the next morning place pork shoulder in a slow cooker.

Add the chocolate stout, orange juice and stock , add onion, roughly chopped carrot, celery, garlic and jalapenos.

Cook on low for 7 to 8 hours.

When done cooking strain/separate the fat from the braising liquid. Add braising liquid and reserved orange juice and stock to medium sauce pan and start reducing.

Once this mixture has reduced by half, whisk in tomato paste.  Taste and adjust spices if necessary

Whisk in grated chocolate and butter, once melted remove from heat.

Bring a pot of salted water to a boil while shredding the meat.

Shred the pork, add in the remaining chili and cayenne powder and toss together, add ¼ of the sauce and heat the meat up.

While you are heating meat back up add pasta to boiling water and cook al dente.

To serve this dish, place chocolate pasta on a large platter, cover with meat and cooked onions and carrots, add remaining sauce and then top julienned vegetables, grate some more chocolate over the top as if it where cheese.

Enjoy!

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Filed under cayenne pepper, Chef Lippe, Chile Powder, Chili Powder, chocolate, chocolate pasta, Food, Food blog, pork shoulder, recipes, slow cooking, Slow Food

Cincinnati-Style Chili

By Chef Lippe

I have taken the traditional dish of Cincinnati-style chili and added a few tweaks of my own.  I use fresh dried tomato basil pasta with pork belly sausage.

Ingredients

12 ounces package of Chef Lippes tomato basil pasta

1 tablespoon olive oil

12 ounces of pork belly sausage

1 onion (chopped)

1 tablespoon minced garlic

1 cup tomato sauce

1 cup water

14 fresh tomatoes chopped

2 tablespoons red wine vinegar

2 tablespoons chili powder

1/2 teaspoon ground cinnamon

1/2 teaspoon paprika

1/2 teaspoon ground allspice

1 tablespoon light brown sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon hot cayenne pepper powder

1 16 ounce can kidney beans (drained and rinsed)

1 cup shredded cheddar cheese (optional)

Directions:

Heat olive oil in large frying pan. Sautee onion until tender, mix in pork belly sausage, garlic and cook until the sausage is browned. Drain off some of the grease.

Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, cayenne pepper.  Heat over medium-high heat until mixture begins to boil. Reduce heat to low, cover and simmer about 20 minutes to thicken sauce.

While sauce is cooking bring large pot of salted water to boil. Add fresh pasta and cook until al dente (2 minutes) Drain well, place on platter.

Stir beans into chili and mix well, pour onto pasta.

Top with shredded cheddar cheese.

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Filed under Artisan pasta, cayenne pepper, Chef Lippe, Chile Powder, Chili Powder, Food, Food blog, recipes, spices

Texas BBQ Chicken and Hamburger Suprise

By Chef Lippe

In our family Sunday is family day.  Everyone gathers at our mom and dad’s with the kids and even the pets and we have a BBQ.  Today we are going to do Texas BBQ chicken which has a hot mustard base, so for the few family members who do not like “Hot” we are also going to do Hamburger Surprise. My sister is bringing her potato salad, and my brother is in charge of the dessert.  Mom and Dad get to relax by the pool.

Texas BBQ Chicken

Chef Lippe’s BBQ chicken

Ingredients

  • 8 boneless, skinless chicken breast halves
  • 3 tablespoons brown sugar
  • 1 tablespoon ground paprika
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon chili powder
  • 1/4 cup distilled white vinegar
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups tomato-vegetable juice cocktail
  • 1/2 cup ketchup
  • 1/4 cup water
  • 2 cloves garlic, minced

Directions

  1. Preheat the grill to 350 degrees F or medium heat (only lite one side of the grill).
  2. Place the chicken breasts in a single layer in a 9×13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
  3. Bake uncovered on the side not lit, for 35 minutes in the preheated grill. Remove chicken breasts, shred with a fork, and return to the sauce. Bake on the grill with the cover closed for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

BBQ Potato Slices with butter and cheese

Directions

  1. Wash potatoes but leave skin on and slice them in to slices lengthwise first. Keep the potato in it shape. Butter each slice and sprinkle with cheese then restack into potato shape. Slice again so you end up with a potato cut into French fries.
  2. Wrap in a double layer of aluminum foil and bake on grill with chicken. This can be done on the lit side of the grill for about an hour.
  3. Turn potatoes every 5 to 10 minutes to cook them even and have the butter recoat the potato every time you turn it.

Hamburger Surprise

Ingredients

Chef Lippe’s hamburger surprise

  • 2 pounds of ground meat (we like a mix of beef and pork)
  • 1 egg
  • ½ cup Italian bread crumbs
  • Salt
  • Black pepper
  • 1 Tablespoon garlic salt
  • 1 cup of cheese cut into small cubes (we like goat cheese, but you can use any cheese that melts easy)

Directions

  1. Mix meat, egg, bread crumbs and seasoning together and roll into 8 balls.
  2. Push 1 or 2 cubes of cheese into each hamburger ball and then flatten into a nice thick ¼ pound patty.
  3. Cook on grill for about 8 minutes (depending on how you like your meat, well done vs rare).
  4. You should only flip the burger once. If you like cheese you can add more on the top once you have flipped the burger.

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Filed under BBQ chicken, Chef Lippe, Chili Powder, Food, Food blog, goat cheese, recipes, spices

Pineapple and Mango Glazed Spare Ribs

By Chef Lippe

Pineapple BBQ Glazed Spare Ribs

Day Before Prep (20 minutes) Cooking time next day 4 hours

Step 1

Remove the thin membrane from the slab of ribs by slicing into it and pulling it off.  (This will make the ribs more tender) Generously apply Chef Lippe’s Dry Rub on both sides of ribs, pressing gently to have spices adhere to meat.

Step 2

Wrap in plastic wrap and let sit overnight in refrigerator.

Chef Lippe’s Dry Rub Recipe

1 tablespoon                Flavored Sea Salt with roasted garlic     http://shop.cheflippe.com/roasted-garlic-salt/

½ cup                           Brown sugar

1 tablespoon                Cayenne Pepper

1 tablespoon                Chef Lippe’s Hot Chili Powder mix

¼ cup                           Smoked Paprika (hot)

1 teaspoon                   Coriander

1 teaspoon                   Ginger

1 tablespoon                Chef Lippe’s Dry Mustard Mix

Step 3 BBQ Day

Light one side of the grill, heating to 250 degrees (low heat), leave other side unlit. Place rib slabs meat side up over unlit side and grill, covered for 2 to 2 ½ hours, maintaining temperature inside the grill. (DON’T keep opening lid! Just walk away and forget about them for 2 hours)

Step 4

Remove slabs from grill and place meat side down, on a piece of heavy-duty aluminum foil (can be double layered). Cover with ½ cup of liquid BBQ Glaze. Wrap tightly in foil and return to unlit side of grill (make sure meat side is down) Cook covered for 1 hour.

Chef Lippe’s Liquid BBQ Glaze

½ cup               Pineapple juce

½ cup               Mango juice

1 ½ teaspoon   balsamic vingar

1 Tablespoon   Dry Rub mix

1 ½ teaspoon   minced garlic

Step 4

Remove ribs from grill, unwrap, and discard foil.  Brush sweet liquid BBQ glaze on both sides of the slab. Grill covered with lid closed for 15 minutes or until caramelized.

Grilled Potato Salad

  • 4 Pork Belly Sausages cooked and sliced  http://shop.cheflippe.com/pork-belly-sausage/
  • 4 medium-size red potatoes, cut into 3/4-inch cubes (about 5 cups cubed)
  • 1 large white onion, cut into 1/2-inch-thick strips
  • Potato Salad Dry Rub
  • Potato Salad Dressing
  • Garnish: chopped fresh parsley

Preparation

  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
  2. 2. Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon.
  3. 3. Grill potato mixture, covered with grill lid, over 350° to 400° (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat. Stir in bacon. Garnish, if desired. Serve warm.

Note:

Cook Time: 10 minutes per batch

Dry Rub

  • 2 teaspoons salt
  • 1 1/4 teaspoons pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried crushed rosemary
  • 1/8 teaspoon celery seeds

Mix together

Potato Salad Dressing

  • 1/2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce

To find more recipes and high quality gourmet products visit us at shop.cheflipp.com  Receive a free shipping with any order enter promotion code “BLOG”

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Filed under BBQ Ribs, cayenne pepper, Chili Powder, Food, recipes, spices

Chili Powder vs Chile Powder……whats the big deal?

By Chef Lippe @ www.shop.cheflippe.com

“What’s the difference between chili powder and chile powder?”

Now we know that if 1 or 2 visitors to our site took the time to contact us and ask these questions there are many more who have at least thought the same thing but didn’t ask. So we have an opportunity to share some knowledge and do a better job of explaining the differences between the two.

A chile powder is the powder from the ground chile. For example our Ancho Chile Powder is only the ground Ancho chile. Nothing else. No other ingredients, no fillers, no anti-caking agents. Just pure powder.

This is also true of chile flakes. These will just be the particular chile ground down to a flake such as cayenne and ancho peppers.

A chili powder on the other hand is a seasoning blend that contains a chile powder (or sometimes two or three different chiles) as a base and then other ingredients are added in to round out the flavor profile. These other ingredients are usually some combination of cumin, coriander, onion, garlic and Mexican oregano. You may also find some additional ingredients in some chili powder. Like all of our all natural hand blended seasonings you will never find any MSG, anti-caking agents, or preservatives.

We love to hear from those in search of spices, herbs and chiles and actually several of the new chiles mentioned above are being added because of customer requests to stock them.

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Filed under Chile Powder, Chili Powder, Food, spices