Chef Bradley Ogden

A perfectly ripe peach, lightly coated with a cinnamon-sugar glaze, is wrapped in a tender flaky piece of pastry and nestled in deep rich caramel sauce.

Ingredients:

• 3/4 teaspoon cinnamon
• 1/3 cup plus 2 tablespoons sugar
• 1/3 cup firmly packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, chilled
• 1 batch of sweet pastry dough
• 6 medium, ripe peaches
• 2 tablespoons lemon juice
• 1 egg beaten with 1 teaspoon water
• caramel sauce (see below)

Method: Combine the cinnamon, 1/3 cup of sugar, brown sugar, and flour. With a food processor mix in the butter until it resembles coarse meal.

Roll out the chilled pastry dough on a lightly floured surface to a 1/8-inch thickness. Cut the dough into six 7-in squares. Place on a baking sheet and refrigerate.

Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach haves with the remaining cinnamon mixture in the cavity.

Preheat oven to 375 F. Remove baking sheet from refrigerator. Place a peach in the center of each dough square. Paint the edges of the dough with cold water. Bring the points of the squares together at the top and pinch the seams together to seal. Paint the dumplings with the beaten egg. Sprinkle with 2 tablespoons of sugar. Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from baking sheet and allow to cool for 20 minutes. 

To serve, spoon some of the sauce onto each serving plate, place dumpling in the center, and drizzle the sauce on top. Vanilla ice cream optional.

Caramel Sauce

Ingredients:

• 3/4 cup of sugar
• 1/4 cup of water
• 3/4 cup of heavy cream
• 1 teaspoon lemon juice

Method: The caramel sauce can be made ahead of time. Fill a large bowl with ice water. Place the sugar and water in a heavy-bottomed saucepan. Place over low heat and swirl the pan until the temperature reaches 234 F on a candy thermometer or the sugar looks sticky and forms large bubbles. Uncover the pan and continue cooking and swirling for several minutes until the sugar turns a light brown. Continue cooking for a few more seconds if you like a darker caramel. If it begins to burn, place the bottom of the saucepan immediately in the ice water. Remove from heat and carefully pour in the heavy cream. The sauce will foam up considerably. When the foaming subsides, add the lemon juice and stir the sauce until smooth. Keep the sauce warm or reheat when ready to serve.

This famous piquant sauce hails from Argentina (but also from Uruguay!) and is excellent as a marinade or sauce to accompany grilled meats.

Ingredients:

• 4 garlic cloves, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• t teaspoon freshly squeezed lemon juice
• 2 tablespoons red wine vinegar
• 2 teaspoons finely chopped fresh oregano
• 1 teaspoon red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1 small red onion, finely chopped (about 1/4 cup)
• 1/4 cup finely chopped flat-leaf parsley
• 2 tablespoons finely chopped fresh mint

Method: In a mortar and pestle, or cutting board with the side of a knife, mash the garlic, salt, and pepper together until a paste is formed. Transfer the paste to a medium bowl; adding the lemon juice, vinegar, oregano, and red pepper. Whisk in the olive oil, onion, parsley, and mint.

Juicy ripe strawberries and the ricotta batter make an impressive combination.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons sugar
• 3 tablespoons unsalted butter, melted
• 1/2 cup ricotta cheese
• 3/4 cup milk
• 1 egg, separated
• grated zest of 1 lemon
• 3/4 cup thinly sliced fresh strawberries

Method: In a large mixing bowl, sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well.

Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened. In a small, dry, clean bowl beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, being careful not to overmix.

Grease a seasoned pancake griddle, if necessary, and place over moderate heat. The griddle is hot enough when a few drops of water dance on the surface. Use a 1/4 cup of batter for each hotcake, pour the batter into the hot griddle. Cook the hotcakes on the first side until they are puffed and full of bubbles, looking dry at the edges, then turn and cook for 1 minute or until cooked through.

Serving suggestion: Dust with powdered sugar and garnish with sliced strawberries.

This recipe is great when barbecuing for a crowd. All the prep can be done in advance leaving you time to mix and mingle at the grill!

Ingredients:

• 3/4 lbs of beef tenderloin or New York strip, cut into 1-inch cubes
• 8 baby artichokes, blanched and halved, chokes removed
• 1/4 cup of barbecue sauce 
• Kosher salt 
• Fresh ground black pepper

Method: Toss the beef cubes and the artichokes in a mixing bowl with the barbecue sauce to lightly coat them. Arrange the beef and artichokes alternately on four skewers, starting and ending with pieces of beef. Season lightly with salt and pepper. Grill skewers over a medium hot charcoal fire, turning occasionally. Baste with a little more barbecue sauce and serve immediately. 

The ideal choice to accompany Southern Fried Chicken or bring as a side to a summer BBQ.

Ingredients

2 egg yolks

2 tablespoons lemon juice

2 tablespoons white wine vinegar

1 clove garlic, peeled and mashed

1/2 tablespoon course-grain mustard

1 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1 cup mild-flavored olive oil

2 pounds medium boiling potatoes

1/2 pound sliced bacon, cooked and drained

1/2 cup thinly sliced green onions

1/2 cup minced red onion

1/2 cup chopped parsley

2 stalks celery, sliced

4 hard-cooked eggs, coarsely chopped

Method

To make the dressing whisk together the egg yolks, lemon juice, vinegar, garlic, mustard, salt, and pepper in a medium-size bowl. Whisking continuously, very slowly drizzle in the olive oil. Continue adding the oil slowly until the dressing begins to thicken. At this point you can add the oil by teaspoons, whisking after each addition. Continue until all the oil has been incorporated. Refrigerate until needed. 

Place the potatoes in a saucepan with enough cold salted water to cover. Bring to a boil, reduce heat, and simmer until just tender, about 25 minutes. Drain the potatoes when they are done and set aside until cool enough to handle. Do not refrigerate. 

Peel the potatoes and cut into 3/4-inch cubes. Toss the potatoes with the dressing until evenly mixed. Chop the cooked bacon coarsely and add to the potatoes along with the green and red onions, parsley, celery, and hard-cooked eggs. Taste for seasoning and add salt and pepper if necessary. Cover and refrigerate for several hours before serving to allow the flavors to develop. 

This salad offers a wonderful combination of tastes, with the pungent flavors of the endive and watercress providing a perfect contrast for the pears & blue cheese toast. 

serves 6

Ingredients:

1/4 cup of lemon juice

Grated zest of 1 lemon

1/4 teaspoon ground dry mustard

1 teaspoon minced shallots 

1/3 cup extra-virgin olive oil

Koser salt and fresh ground black pepper to taste

6 tablespoons unsalted butter, softened

18 slices French bread, cut 1/4 inch thick

1/2 cup of walnuts

1/2 cup crumbled blue cheese

3 heads Belgian endive

1 bunch of watercress, cut into 3-inch stems

3 French butter pears (or other ripe pears)

Instructions:

Prepare the vinaigrette by combining in a small bowl the lemon juice, zest, dry mustard, and shallots. Whisk the olive oil and season to taste with the salt and pepper.

Melt 2 tablespoons of the butter and lightly brush on the bread slices. Toast in a 350 degree oven until lightly browned. At the same time lightly roast the walnuts in a baking pan for 5 to 8 minutes. Set walnuts and toast aside to cool slightly.

Mash together the blue cheese and the remaining 4 tablespoons of butter until blended, seasoning with salt and black pepper. 

When ready to serve, separate the endive leaves and place in a bowl with the watercress. Core and slice the pears into 1/4-inch slices. Spread the blue cheese butter on the toasts. Toss the pears, endive, and watercress together with the vinaigrette. Arrange on chilled salad plates, top with walnuts, and place three toasts on the side of each plate.

An excellent coating for soft-shell crab, fish, or onions.

Makes 1 cup.

Ingredients:

¼ cup all-purpose flour

¼ cup cornstarch

1 ½ teaspoons baking powder

1 large egg, beaten

½ cup light beer

¼ cup fresh chives

½ teaspoon kosher salt

Instructions:

In a large mixing bowl, sift together the flour, cornstarch, and baking powder. In a separate medium-sized bowl, combine the egg, beer, chives, salt, and pepper. Add the wet ingredients into the dry ingredients and stir until the batter becomes smooth.

I adore celery root; this underrated vegetable has tremendous versatility since its flavor is so mellow. Here, the addition of pear makes this purée an unexpected, light, and sweet substitute for regular mashed potatoes. Feel free to add any herb- such as parsley, basil, or sage- or toasted pine nuts for extra flavor and texture.

Makes 4 servings.

Ingredients:

1 pound celery root, peeled and cut into 1-inch pieces

2 Bartlett pears, stemmed, cored, and cut into 1-inch pieces

2 tablespoons kosher salt

½ teaspoon freshly ground black pepper

1 cup apple cider

Instructions:

Adjust an oven rack to the middle position and heat the oven to 350 degrees Fahrenheit.

Place all of the ingredients in a baking dish with a tight-fitting lid. Bake until celery root is tender and a fork can easily be inserted with no resistance, about 1 hour. Transfer the contents into a blender; purée until smooth. If desired, pass the mixture through a fine-mesh sieve for a smoother consistency. Adjust seasoning to taste.

Once you’ve tried homemade pasta, you’ll never be able to go back to the dried commercial version. Experiment by adding different flavors to the dough like lemon zest, black pepper, or basil.

Makes 6 servings.

Ingredients:

1 cup all-purpose flour

1 large egg, beaten

1 teaspoon olive oil

Instructions:

Pour the flour in a mound onto a smooth work surface; make a well in the middle of the flour; add the egg and oil. Using a fork, begin stirring to incorporate the flour starting with the inner rim of the well. Mix together until a stiff dough has formed. Not all the flour will be used.

Knead the dough dough until smooth and elastic, about 3 minutes. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour before rolling.

Starting with the widest setting, roll the dough between the rollers of a pasta machine. Fold the rolled dough in thirds and pass through the machine two more times at that setting. Then, change the machine to a smaller setting each time you pass the dough through until you get the desired thickness.

For fettuccini or other noodles, let the dough dry for 2 minutes before cutting into strands. For ravioli, keep the pasta sheets covered with a damp towel and use as soon as possible. Fresh pasta cooks in half the time as dried pasta so start checking for doneness within the first 3 minutes of cooking.

Honey and lavender are an excellent flavor combination. These sweet and aromatic nuts are great served as a snack or on a cheese platter.

Makes 1 cup.

Ingredients:

½ cup granulated sugar

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons honey

2 tablespoons unsalted butter

⅛ teaspoon cayenne pepper

1 cup whole almonds

2 tablespoons finely chopped fresh lavender

Instructions:

Adjust an oven rack to the middle position and heat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

Bring the sugar, ¼ cup of water, salt, pepper, honey, butter, and cayenne to a boil in a medium saucepan over medium-high heat. Stir in the almonds and lavender and cook, stirring constantly with a wooden spoon until the almonds are completely coated and the sugar has begun to caramelize (about 3 minutes).

Transfer the glazed almonds to the baking sheet and bake in the oven until fragrant and lightly browned, about 10 minutes. Transfer the pan to a cooling rack and let the nuts cool completely, in the pan, before serving. Once they have cooled, you can place them in a tightly sealed container until needed. Nuts will keep for two weeks at room temperature.

Makes 4 servings.

Ingredients:
2 cups chicken breast, diced in 1 inch pieces
1 bunch green onions, white and hint of green parts
1 medium Spanish onion, ¼ inch dice
5 cloves garlic, minced
2 tablespoons Dijon mustard
¾ cup ketchup
1 ½ tablespoons brown sugar
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
4 sliced organic tomatoes
4 potato or soft rolls
½ cup Ham Hock Broth
Dill pickles
Sweet Bread & Butter Pickles

Instructions:
In a large stainless steel sautée pan, heat 2 tablespoons grapeseed oil and add the diced chicken. Cook on high heat until almost done and a bit crispy. Remove from skillet and clean out excess fat with paper towel.  

Add the Spanish onions, place over medium heat and sweat for 4 minutes. Add the garlic, cover, and sweat for another minute. Finally, add the ketchup, Dijon mustard, brown sugar, ham hock broth, balsamic, cayenne and let cook.

These take a little preplanning, as you need to make a sourdough starter, so begin the process at least two days ahead of time.

Makes 2 dozen thin, 4-inch cakes.

Ingredients:

Sourdough Starter:
2 cups all-purpose flour
1 package active dry yeast
1 ½ cups tepid water

Pancakes:
2 cups starter
1 cup all-purpose flour
1 cup water
½ teaspoon baking soda
2 tablespoons sugar
2 eggs, well beaten
½ teaspoon kosher salt
2 tablespoons unsalted butter, melted


Instructions:

To prepare the starter:
Combine all the starter ingredients in a large mixing bowl. Cover with plastic wrap and let sit in a warm place for 24 to 48 hours. The starter should be very light and smell both yeasty and slightly sour.

To prepare the pancakes:
The night before, measure out 2 cups of starter and combine in a large mixing bowl with the flour and water. Mix together, cover the bowl, and let stand overnight in a warm place. The next morning, add the remaining ingredients. Allow the batter to rest for several minutes after mixing. If the batter is too thin, add more flour. If the batter is too thick, add more water. The batter should be just pourable.
Cook the griddlecakes and serve with jam or maple syrup.

Base:

4 fresh lemons, cored

2 oranges, cored

1 cup fresh lemon juice

½ cup simple syrup or more to taste if desired

Finish:

Ice to fill pitcher, approximately 4 cups

1 cup 7-up

To core lemons and oranges use a sharp paring knife and trim off ends then cut inside of the skin, discarding the skin, using the flesh of the fruit only. Add base to a blender and blend until smooth. Strain through a china cap to remove any seeds and pulp. Chill and reserve for use.

For service add base to a blender and fill with ice and 1 cup 7-up. Blend and serve in chilled glass. Garnish with lemon twist.

Optional: Tequilla or Rum can be used for afternoon cocktail. Drizzle in a berry or fruit puree or mango.

A Twitter fan requested my recipe for Braised Organic Baby Kale after I posted a picture of the healthy side dish from my Valentine’s Day menu. Enjoy this with the freshest of winter greens. I like to shop for them at my local farmer’s market this time of year.

4 servings

Ingredients

1 pound baby kale, remove most of the larger stems and discard.   Coarsely chopped the rest of the kale into bite size pieces (wash in lots of water and drain well)

3 tablespoons olive oil

3 cloves garlic, minced

8 organic medium size brown mushrooms, cleaned and sliced thinly

½ cup yellow Spanish onion, minced

2 tablespoons butter, unsalted

½ cup water, vegetable stock or chicken stock

1 lemon, zested with micro plane

kosher salt

fresh ground black pepper

2 tablespoons sherry vinegar (I like Sparrow Lane)

Directions

Heat 2 tablespoons olive oil in a large heavy-duty stainless steel sauce pan.  Over a medium heat add kale and sauté for one minute.  Add the stock and cover for 5 minutes.  Remove the cover and continue to cook until liquid has evaporated then season with salt and pepper.  Remove from heat.  

At the same time, in a large heavy bottom stainless steel skillet add the remaining olive oil and butter until melted.  Add the onions, garlic and mushrooms and sauté for about 5 minutes stirring often to avoid browning the garlic.  Add the cooked kale to the vegetables and stir.  Add the vinegar, adjust seasoning then serve.

Makes 2 cups.

Ingredients:

1 tablespoon grapeseed oil or olive oil
1 small yellow Spanish onion, peeled and cut in 1-inch wedges
1/4 medium poblano chili, stemmed, seeded, and cut in 1/2-inch strips
1/2 medium jalapeno pepper, stemmed, and seeded, cut in 3 pieces
8 garlic cloves, peeled and crushed with the back side of a knife
2 medium tomatoes, cut in half
1/3 cup sherry vinegar
1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon chopped canned chipotle chilies in adobo sauce, or dry chipotle (available in Lain or specialty stores)
1 tablespoon Dijon mustard
2 cups ham hock broth or water
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup coarsely chopped fresh cilantro leaves

Instructions:

In a 2 quart non-corrosive sauce pan over medium-heat, add the oil, onion, poblano, and jalapeño pepper; sautée for 5 minutes; add the garlic cloves and cover.

Cook for 5 to 8 minutes, stirring often, until lightly brown and slightly caramelized. Add the rest of the ingredients except the cilantro. Bring to a boil; reduce heat to medium-low and gently simmer for 15-20 minutes, stirring occasionally.  

Remove sauce from heat and press through a fine-mesh strainer and discard the solids. Stir cilantro into the sauce and serve.

Tip: The glaze can be refrigerated in an airtight container for up to 4 days or frozen for 1 month.

Makes 4 cups.

Ice cream is a great dessert for special dinners, since it’s easy to prepare ahead of time. This rich flavor combination makes ordinary ice cream extraordinary.

Ingredients:

1 cup chopped prunes

1 cup dark rum

1 tablespoon brandy

1 3/4 cups heavy cream

1 3/4 cups whole milk

1 cup granulated sugar

1/8 teaspoon ground cinnamon

1 vanilla bean, split lengthwise in half

8 large egg yolks

1 teaspoon vanilla extract

4 ounces milk chocolate, chopped

2 tablespoons dark cocoa powder

Instructions:

In a small saucepan over medium-high heat, bring the prunes, rum, and brandy to a boil. Turn off heat and let mixture sit until cooled to room temperature; set aside. 

In a medium glass bowl set over a saucepan filled with 3 inches of simmering water, combine the cream, milk, sugar, and cinnamon. Using a paring knife, scrape the seeds from the vanilla bean into the mixture; discard the pod. Slowly heat the mixture, stirring occasionally, until it just begins to simmer.

Meanwhile, in a large bowl, whisk together the egg yolks, vanilla extract, chocolate, and cocoa powder. While whisking vigorously, slowly pour 2 cups of the hot cream mixture into the egg yolks. Slowly pour the egg mixture back into the cream mixture, whisking constantly. Continue to cook mixture, stirring frequently, until the chocolate has melted and the custard thickens and coats the back of a spoon (this should take about 8 minutes). Pour the custard through a fine-mesh sieve into a medium bowl; cover and refrigerate until completely cooled; about 1 hour. 

Pour the mixture into an ice-cream maker and process according to the manufacturer’s directions. When the ice cream is almost set, fold in the reserved prunes and liquid, continue to process. 

Makes 4 to 6 servings.

This is a simple, yet delightful drink. Give it a little something special by adding your favorite brandy or rum.

Ingredients:

6 cups apple cider

1 (16-ounce) package fresh cranberries (about 4 cups)

8 lemons, thinly sliced

8 oranges, thinly sliced

20 whole cloves

8 sticks cinnamon

1 cup granulated sugar

1/2 teaspoon vanilla extract (optional)

Instructions:

In a large saucepan over medium-high heat, combine all of the ingredients except the vanilla and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Turn off the heat and let the mixture steep until cooled to room temperature. Strain the mixture through a fine-mesh sieve; add the vanilla, if using. Serve warm.

Makes 6 servings.

The cabbage picks up a wonderful sweet and salty flavor from the apples and bacon.

Ingredients:

1 tablespoon caraway seeds

6 strips bacon, finely chopped (about 1 cup)

1 medium yellow onion, thinly sliced

1 Granny Smith apple, peeled and cored, cut into 1/2-inch dice

4 garlic cloves, finely chopped

1 small red cabbage, thinly sliced (about 4 cups)

1 medium Napa cabbage, thinly sliced (about 5 cups)

1 cup apple juice

1/2 cup red wine

2 tablespoons red wine vinegar

2 tablespoons brown sugar

2 bay leaves

1 tablespoon chopped fresh thyme

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Instructions:

Place the caraway seeds in a small saucepan over medium heat. Cook until seeds are lightly toasted and fragrant, about 5 minutes. Set aside.

Place the bacon in a large pot over medium heat and cook until crispy, about 5 minutes. Drain all but 2 tablespoons of the fat. Add the onions, apple, and garlic. Cover and cook, stirring occasionally, until onions are slightly tender, 3 to 5 minutes. Add the rest of the ingredients; cover and reduce the heat to medium low. Simmer until the cabbage is tender and the braising liquid has reduced by two thirds, 25 to 30 minutes. Remove the bay leaves and discard. Serve immediately. 

Makes 6-8 servings

There are two secrets to this pot roast. One is proper braising. Season and sear the meat over high heat to develop lots of flavorful caramelization, then back it in a liquid at a low temperature for a long time to insure tenderness. Secondly, cook fresh vegetables to serve, pureeing the originals for sauce; this ensures that the vegetables served alongside the roast are cooked perfectly.

Ingredients:
2 ½ pounds Boneless Chuck Roast, trussed
Kosher salt, to taste
To taste fresh ground black pepper
3 tablespoons Olive Oil
2 medium yellow Spanish onion, peeled and diced
2 stalks Celery, chopped
1 ½ cups carrots, cut in ½” slices
1 cup leeks, white and a little bit of the green parts, washed well and diced
12 cloves Garlic, peeled
1 Poblano chile pepper, roasted, seeded and diced
2 medium fresh ripe tomatoes, quartered
28 ounce canned organic tomatoes, chopped, plus juice or if in season, fresh tomatoes
1 ½ cups red wine
½ cup Balsamic vinegar
1 cup ham hock stock
Sachet Bag with 8 Italian parsley stems, 1 bay leaf, 1 teaspoon peppercorns, ¼ teaspoon chili flakes, and 4 sprigs fresh thyme (wrapped in cheesecloth and tied for a bag)
Cooked mixed vegetables 

Instructions:

Preheat oven to 250 to 275 degrees.

Trim some of the excess fat from the chuck roast and truss. Season the roast with salt and pepper. Place a heavy-bottom roasting pan over medium heat and add the oil. Lightly brown the roast on all sides. Remove the roast and add the carrots, onion, celery, and leeks and caramelize for 6-8 minutes.

Add the garlic cloves and cook for another 2- 3 minutes. Return the meat back to the roasting pan and add the stock, red wine, vinegar, sachet bag, fresh and canned tomatoes and Poblano pepper. The liquid should come up half way on the roast. 

When the liquid comes to a simmer, cover and place on the lower shelf of the preheated oven. Cook the pot roast for approximately 4 hours. Turn the meat a couple times during the cooking. Slow cooking is the key here.

When the meat is fork-tender, remove the roast to another pan and pour some of its juices over to keep it moist. Cover lightly with aluminum foil. Hold in a warm place to maintain the heat. Discard the sachet bag from the original roasting pan. Strain the juices into a saucepot. Add the cooked vegetables to a food processor and puree until fine and strain through a fine strainer. Adjust seasoning if needed. Use this to thicken the sauce (you many not have to use all of the puree for thickening depending on the consistency you desire). Strain the pot roast juices and adjust the seasoning if needed with a splash of balsamic vinegar, salt and pepper. Keep hot.

To serve: Cut the pot roast across the grain into 4 servings. Place in the center of the plate on top of the Horseradish Whipped Yukon Gold Potatoes. Pure about 5 ounces of sauce of the top and arrange vegetables around the plate, sprinkle with little chopped Italian parsley and serve.

Yields 6-8 servings

Ingredients:
For the black beans:
1 cup raw black beans
1 medium onion, Spanish, peeled and cut in half
1 bulb garlic cloves peeled and crushed with back side of a knife
1 bay leaf
½ teaspoon chili flakes
1 ½ quart cold water
12 ounces light beer

Step One:
Soak beans over night in 1 quart cold water.

Step two:
Cook beans in a heavy non corrosive stock pot over medium-high heat and bring to one boil. Discard water to degas the beans. In the same stock pot add the beans back and the rest of the ingredients and simmer the beans until tender about two hours and reserve for chili.

For the chili:

3 medium yellow Spanish onions, peeled and diced ½-inch dice
12 garlic cloves peeled and minced
2 each red and green bell peppers, seeded and cut into ½-inch dice
2 Anaheim or Pasilla peppers, seeded and minced
2 Jalapeno peppers, sliced in half, seeded and minced
3 – 28 ounce whole organic canned tomatoes, drained or 6 fresh beef steak tomatoes, chopped ½-inch dice
1 beer, 12 ounces, light or dark
3 tablespoons olive oil
1 bunch cilantro, tie the stems together with a piece of string, pull leaves and chop, reserve for garnish
½ cup red wine vinegar
Kosher salt
Fresh ground black pepper
3 tablespoons chili powder
2 teaspoons cumin seed
2 teaspoon coriander pods
Pre-cooked black beans, strained from cooking liquid

Garnish:
12 ounces of rib eye steak cut in 1-inch cubes
2 teaspoons grape seed oil
2 cups grated aged white cheddar
1 avocado
1 lemon
1 small red onion, diced
Cilantro, chopped
Sour cream or crème fraiche

Instructions:
In a small skillet add the cumin seeds and coriander pods and toast 2-3 minutes over low-medium heat. Grind in spice grinder and reserve.

Place a heavy bottomed non corrosive stockpot over medium-high heat. Add the olive oil and heat for 2 minutes then add onions, garlic, and peppers and sautee for 2 minutes then turn down the heat to low. Cover and sweat vegetables for 10 minutes stirring often. Add the rest of the ingredients except the salt and pepper. Uncover and simmer gently for 25 minutes. Assemble garnishes. Sear steak to medium rare in grape seed oil and divide into serving bowls. Adjust chile with kosher salt and freshly ground black pepper. To serve, ladle chili over steak and garnish with the toppings.