Buffalo Chicken Sliders. iStock/bhofack2
Local makers share some more game-changing recipes.
Chef Andrew Zimmern, food blogger Taylor Ellingson and local ready-to-serve cocktail maker Jayded AF share a few more treats to take us to the end zone.
Pork and Black Bean Chili
- 2 Tbsp. vegetable oil
- 2 slices of bacon, chopped
- 2 lbs. trimmed pork shoulder, cut into 1/3-inch dice
- Kosher salt and freshly ground pepper
- 2 poblano chilies—stemmed, seeded and cut into 1/3-inch dice
- 1 large onion, cut into 1/3-inch dice
- 4 chipotle chilies in adobo sauce, minced (1/4 cup)
- 8 garlic cloves, minced
- 1/3 cup ancho chili powder
- 3 Tbsp. cumin
- 1 Tbsp. dried oregano
- 1/4 cup minced cilantro, plus more for serving
- One 28-oz. can whole tomatoes
- 1 lb. dried black beans, soaked overnight and drained
- 5 cups chicken stock or low-sodium broth
- 3 cups dark beer, such as Samuel Smith Nut Brown Ale
- 3 Tbsp. corn flour
- 3 Tbsp. water
In a large enameled, cast-iron casserole dish, heat the oil until it shimmers. Add the bacon and cook over moderate heat until the fat has rendered. Using a slotted spoon, transfer the bacon to a plate. Season the pork with salt and pepper. Add the pork to the casserole and cook over moderately high heat, stirring occasionally until browned, about 7 minutes. Add the poblanos, onion, chipotles and garlic to the casserole and cook over moderate heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the chili powder, cumin, oregano and minced cilantro and cook until fragrant, about 1 minute. Add the tomatoes, beans, chicken stock, beer and cooked bacon and bring to a boil. Cover and simmer over moderately low heat until the beans are just tender, about 90 minutes. Uncover the casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer. In a small bowl, whisk the corn flour with the water until smooth. Slowly whisk the mixture into the chili until incorporated. Season the chili with salt and pepper, garnish with cilantro and serve with shredded cheddar cheese, sour cream, avocado slices, lime wedges and tortilla chips. The chili can be made ahead of time and refrigerated for up to 3 days. —Andrew Zimmern
Buffalo Chicken Sliders
- 1-1/2 lbs. boneless skinless chicken breasts
- 1/2 cup buffalo wing sauce
- 2 cups coleslaw mix
- 1 celery rib, chopped
- 1/2 cup ranch dressing
- 12 slider buns
- 1-1/2 cups shredded mozzarella cheese
- 3 Tbsp. butter, melted
- 1-1/2 Tbsp. ranch seasoning mix
Preheat the oven to 350 degrees F. Bring a pot of water to boil. Add the chicken breasts and boil until cooked through, about 15 minutes. Once the chicken is cooked, remove from the water and shred. In a bowl, combine the shredded chicken and buffalo sauce. In a separate bowl, stir together the coleslaw mix, chopped celery and ranch dressing. Line the bottoms of the slider buns in a 9×13 baking dish. Top with buffalo chicken mixture, spreading out evenly. Top with the shredded cheese, coleslaw mixture and the bun tops. In a small bowl, whisk together the melted butter and ranch seasoning. Brush the butter mixture over the top of the buns. Cover with aluminum foil. Bake in the preheated oven for 15 minutes. Remove the foil and bake for another 5 minutes. —Taylor Ellingson
Coach’s Favorite
- 3 oz. Jayded AF Laxly Cucumber Martini
- 3 slices cucumber
- 1/4 medium lime (sliced)
- 3 oz. tonic water
- 3 mint leaves
- 1 Tbsp sugar (optional)
Add mint, lime, Jayded AF Laxly Cucumber Martini and sugar (if using) to the shaker and muddle. Add cucumber slices to the shaker and shake vigorously. Pour mixture over glass filled with ice and top with tonic water. Stir and let set for a few minutes for the flavors to enhance. —Jayded AF
Andrew Zimmern
Facebook: Andrew Zimmern
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Jayded AF
Instagram: @jayded.af
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