So yeah! We won the judge's prize at the Ames Main Street Farmers' Market chili cookoff yesterday. Our chili was, of course, loaded with GGX and Roxy Taco. And get this: Eric Garrett of JJ's Salsa won the most popular prize and he used GGX in his recipe, too! It was a great day for GGX. Here's the "recipe" for our chili. "Recipe" is in quotes because I'll never be able to recreate it exactly the same way ever again (precision is not my bag). It was crowned with From Jen's Kitchen's pico de gallo which has GGX in it, too! WTH!?!! Recipes below
ROXY GORILLA VICTORY CHILI
- About 5 lbs smoked pork loin
We used the Story City Locker's pork loin (which is exactly why we won) and hickory wood to smoke it
- 3 cups home made stock*
- 1 lb bag of pinto beans soaked overnight and drained
- 5 smoked Hatch chilis chopped (leave the seeds)
- 2 big onions chopped and sauteed in olive oil with 8 cloves garlic
- 6 big tomatoes skinned and chopped
- Fresh oregano and thyme: about 1/2 tsp each or more to taste
- Roxy Taco and GGX
Throw the pork and stock into the crockpot and cook on low till it falls apart. About 6 hours. Throw in everything else. Start with 1 tbsp each of Roxy and GGX, then add more if you need it. Ta da!
*Jen, how do you make home made stock? Well, you save the bones from every dead animal you eat in a large ziplock baggie in the freezer. Stuff your vegetable trimmings in the bag, too—onion tops, celery, garlic, etc. When the bag is full, put all the stuff into a pressure cooker, cover it with water, add peppercorns, salt, whole bay leafs, whatever, and cook under high pressure for about an hour, remove the lid and simmer it until the essence of everything wonderful is in the stock. About 3 hours. Strain it through cheesecloth, freeze it, love it.
FROM JEN'S KITCHEN'S PICO DE GALLO
- 4-5 ears fresh sweet corn, still in husks
- Salted butter
- 1 large Anaheim pepper
- 1 large, ripe avocado
- Juice and zest of 1 lime
- 2 large, ripe tomatoes
- Handful of fresh cilantro, about 1/3 cup
- 1/2 red onion
Begin by roughly chopping a peeled avocado. Toss in a medium bowl with lime juice, zest and finely chopped cilantro, cover with plastic wrap and set aside. To grill the corn, peel back the husks, leaving them attached to the ear so that they can be folded back over the corn. Remove the silk, rub the corn with butter, GGX seasoning. Then fold the husks back up over the corn to "wrap" it. Place wrapped ears onto a hot grill for about 10 minutes, turning them every 2-3 minutes. Don't worry if the husks begin to blacken, or if some kernels are exposed. At the same time, place the Anaheim pepper on the grill, and rotate to roast evenly. After 10 minutes, carefully remove the corn from grill and allow to cool on a plate or baking sheet. When the pepper has blackened a bit on all sides, remove from grill and immediately wrap in aluminum foil. Turn off grill. Set wrapped pepper aside for 30-40 minutes.
While corn is cooling and pepper is steaming, roughly chop the tomatoes and add to the avocado bowl. The onion can be prepared as desired - I prefer raw onion to be finely minced, so I placed mine in the food processor after peeling, but if you don't mind bigger pieces, you can chop it by hand. Either way, once prepped, add the onion to the avocado mixture. When corn is cool enough to handle, remove the husks and carefully use a sharp knife to slice the corn off of the cob. Add kernels to the bowl of fresh veggies. Lastly, remove the pepper from it's foil, peel off the skin and pull out seeds. Finely chop the pepper and gently toss it in with the rest of your Pico de gallo. Top with a little sprinkle of GGX salt and serve... Great with chips, on tacos, or by itself!