Francis' Spicy Chili

Main Ingredient

4 Oz Garbanzo Bean or Red Kidney Bean

1 sweet or yellow onion

3 cloves of garlic (minced)

2 oz Cooking Oil

1 Tbsp ground Chili Powder

1 tsp Paprika

1 tsp Ground Cayenne Pepper

1 Tbsp Ground Cumin

1 Cup of water or stock

2 Chili Pepper (chopped)

3 lbs Ground Meat (Chicken, Beef, or Pork of your choice)

1 Tbsp Worcestershire Sauce

1 large Saucepan

Optional Ingredient (for extreme spice)

Spicy

1 Tbsp of Habanero Sauce (8,910 SHU)

Very Spicy

2 Tbsp of 100% Pain Hot Sauce (13,650)

Extremely Spicy

1 drop of Satan's Blood Hot Sauce (800,000 SHU)

Source(s): 

http://www.scottrobertsweb.com/scoville-scale.php#

http://www.chilliworld.com/FactFile/Scoville_Scale.asp

Making the Chili Powder Mix

1. Mix the Paprika, Chili Powder, Ground Cumin, Ground Cayenne Pepper in a small bowl

Making the Chili

1. Heat a large saucepan in medium heat, and pour the cooking oil. Allow the oil to heat up.
2. Once hot, add the garlic allow the garlic to lightly brown then add the onion. Mix the onion and garlic, then allow to cook until onions are soft, make sure to stir once in awhile to allow the onions to soften evenly.
3. Add the Chili Pepper, and mix it into the pot.
4. Add the Chick Peas and mix gently allowing it to cook just a little bit. 
5. Add the meat and mix it into the pot separating the ground meat
6. Add the Chili Powder Mix and make sure to let it coat the ground meat.
7. Add the Worcestershire Sauce
8. Add the water, and gently mix the water with the rest of the ingredients
9. Cover the pot, and allow the chili to cook for 30 minutes, and gently stir every 5 minutes
10. Once cooked turn off the flame or heat and allow it to soak and cool for 30 minutes
11. After 30 minutes it is ready to be served.

Francis' Buttery-Spicy Pasta

I love spicy food, so I also like to experiment with my own recipe. 

This is a food I created myself that I eat on a cold winter's evening to warm me up.

CAUTION: EXTREMELY SPICY 

(YOU'VE BEEN WARNED)

Ingredients:

1 Stick of Butter

2 Tbsp of cooking oil

1 Jalapeño Pepper (Minced)

1 Tbsp Chili Powder

1 tsp Ground Chili Pepper

1 Clove of Garlic (Minced)

1/2 tsp Ground Sage

1 tsp Ground Cumin

1 tsp Dried Thyme Leaves (ground or minced)

1/2 tsp of salt and ground black pepper for taste

2 Tbsp of Worchestire Sauce

2 Tbsp of dried Basil leaves (ground or minced)

3 Cups Rotini Pasta

1 Tbsp Habanero Sauce

Optional (This if you really want to numb your mouth):

1 Tbsp of 100 % Pure Pain Hot Sauce

or 

1 drop Satan's Blood Hot Sauce

Hardware:

Pasta strainer

1 Non-Stick Wok

1 Large Saucepan to boil the pasta

2 Cereal Bowl or Soup Bowl

Boiling the Rotini

1. Boil the Rotini until it is al dente
2. While it is boiling mix make the bowl of spices by mixing the chili Powder, ground chili pepper salt, ground black pepper in a bowl, set aside.
3. Make a bowl of herbs by mixing the Thyme, Sage, Basil Leaves
4. Once the pasta is al dente, strain the pasta and rinse in cold water. Sprinkle a little bit of cooking oil or cooking spray and mix to prevent the pasta from sticking, and set aside.

Making the Butter-Spicy Sauce

1. Using wok  add the butter and cooking oil, and allow the butter to melt, then mix. (Set the stove to medium flame)
2. Add the minced garlic and allow the garlic to cook in the butter-oil mix for at least 30 seconds make sure it does not burn
3. Add the bowl of spices  to the wok and allow to cook only for 15 seconds, add the the bowl of herbs, and cooke for only 3 seconds. Turn off the stove.

Butter-Spicy Pasta

1. Add the cooked pasta into the wok and mix to coat the pasta with the spicy sauce.
2. Food is ready to serve. 

Francis' Smoked Turkey

My Smoked Turkey

Ingredients:

2 packs of plain beer, unflavored (Miller, Heineken, or Bud Light)

Turkey (size varies on the size of the pot you have)

A large tall pot (size varies on the size of the turkey you have)

1 Tbs Sage

1 Tbs  Tarragon

1 Tbs  Thyme

1 stick of butter or equivalent margarine

1 Bag of Leafy Salad

Gravy:

Turkey broth (from the turkey itself)

Flour

1 tablespoon of butter or margarine.

Stuffing (Optional):

Premade or not.

The Hardware:

Charcoal Domed Grill or Charcoal Smoker

Clean oven mittens.

Copper Hangers or meat hanger for the Smoker
1 Extra Large Sauce Pan or Boiler/Steamer

NOTE: This is a one night, one day process

In the Evening

1.      If the turkey is frozen, thaw it first. Clean the turkey with water, and make sure to remove  any of the internal organs if any. Once cleaned Place the turkey into the large pot.

2.      Dump the Sage, Tarragon, and Thyme into the pot

3.      Pour beer into the pot and over the seasonings until the beer is 75% above halfway of the turkey. You will need space for the boiling process to prevent the liquid from spilling over.

4.      Boil the turkey along with the seasonings and beer until cooked.

5.      Once Cooked turn off the stove and allow it to soak in its’ broth overnight

Next Day

1.      Prepare the smoker or  grill. Pour the charcoal into the smoker or grill, and light it up. Allow the fire to subside until you get no flame and an white ashy coal. Make sure there is heat coming out of it. For multi-level smokers, make sure to place the charcoal at the bottom and the the top of the smoker to preven burning.

2.      Pour the whole bag of salad into the charcoal to create the hot smoke, and replace the metal grill.

3.      At this point you can stuff the turkey or not.

Barbecue Grill Method:

1.      Drain the broth into a separate bowl, this broth will be used for the gravy.

2.      With your oven mittens or bare hands place the turkey into the BBQ grill. Make sure it is centered, and engulfed in the smoke. Close the lid, and open the bottom vents , and partially open the top vent to allow the smoke to travel up and accumulate inside the dome.

3.      Take a small bowl of the broth and baste the turkey every 30 minutes to keep the the skin of the turkey moist and to prevent burning.

4.      Allow it to darken to a dark red or golden brown color. Once it has darken the turkey is ready, and the flavor of the smoke has been absorbed.

5.      With your clean hand mittens take out the turkey out of the grill and it can now be served on a dish.

Smoker Method

1.      Drain the broth into a separate bowl, this broth will be used for the gravy.

2.      With the copper hanger, untwist and stab one end of the hanger into the thigh of the turkey and allow it to go through the bones, and out the other thigh

3.      Hang the turkey on the smoker’s metal grill.

4.      Take a small bowl of the broth and baste the turkey every 30 minutes to keep the the skin of the turkey moist and to prevent burning.

5.      Allow the turkey to brown or turn dark red.

Making the Gravy:

1.      Pour a small amount of broth into a pot, and allow it to boil.

2.      Add the 1 Tbs of butter or margarine and allow to melt

3.      Slowly add a little bit of flour at a time until it is pasty.

4.      Once it gets pasty add a little more broth, and continue to add flour and broth little by little until you get a thick liquidy consistency.

5.      If there are lumps, you may place this into a blender or food processor to make the gravy even smoother.

6.      It’s ready to serve.