Roasted Honey Chili Redskins Food

HONEY-CHILE ROASTED SWEET POTATOES

Steps:

• Cut 3 sweet potatoes lengthwise into 8 wedges each. Toss with 2 tablespoons each olive oil and honey, 1 teaspoon each ancho chile powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚ F, flipping once, until lightly browned and tender, 25 to 30 minutes. Top with finely grated aged cheddar and chopped chives.

REDSKINS TAILGATE CHILI

Steps:

• The Night Before:.
• Start out by removing the skin from the Italian sausage.
• In a large skillet, begin to brown the sausage and ground beef.
• Drain the meats once browned. Remove from skillet and place in a large pot.
• In the skillet, brown the onion, pepper and mushrooms. Add garlic for the last two minutes.
• Transfer the mixture to the large pot.
• Add whole tomatoes and bring to a simmer over medium heat. Be sure to break the tomatoes up well.
• Stir in chili powder, oregano, parsley, and the hot sauce. Remove from the heat and refrigerate overnight after cooling.
• Gameday:.
• Light the burner and sit the pot of goodness over the heat.
• Add the kidney beans in and bring to a boil. Reduce heat to medium and begin to simmer the chili.
• Now add the tomato paste and the dark beer. I use Newcastle, but Guinness, and Becks dark are both great in this recipe as well.
• Simmer uncovered until the mixture reduces to desired thickness. If it stays uncovered for an extended period of time and thickens too much just add a little more beer to loosen things back up a bit.
• Scoop into bowls and top with a few of the jalapeno slices and a sprinkle or two of cheddar.

HONEY-ROASTED SWEDE WITH CHILLI & CUMIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the swede in olive oil in a shallow roasting tin, then season. Roast in the oven for 35-40 mins, tossing occasionally, until the swede is golden and soft.
• Stir in the honey and cumin seeds, and continue to roast for 10 mins until just starting to catch. Remove and stir through the chilli and coriander to serve.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA

Steps:

• Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
• Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
• Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

RED CHILE PEPPER HONEY

Steps:

• Mix the red chile powder into the honey.
• Store at room temperature.
• Please note:
• Red chile powder is made from hot red chiles that have been dried and ground. Do not confuse chile powder with chili powder, the common mixed spice for making chili dishes. Substitutes: cayenne pepper OR paprika (milder) OR chile oil.

1 SPICY SWEET HONEY CHILI

Steps:

• Crumble ground beef in large pan; add accent flavor enhancer (optional).
• Brown ground beef.
• Add onion, green pepper, and garlic.
• Cook until onion is translucent/brown; drain oil.
• Add tomatoes, jalapeño peppers, chili beans, chili powder, cumin, thyme, salt and cinnamon.
• Stir and simmer on low for at least 25 minutes.
• Add honey; stir again.
• Serve alone, over rice, or spaghetti.
• Serve with cheese & crackers is a must!
• Oh--great with corn bread as well!

HONEY AND CHILI ROASTED DUCK

Steps:

• Pre-heat oven to 375°F.
• Coat a shallow roasting pan, and rack, with non-stick cooking spray.
• In a small bowl, combine the wine, honey, lemon juice, mustard and chili paste. Set aside.
• Rinse the duck and cut down the center of the back, to butterfly. Pat dry. Pierce skin several times with a metal skewer. (this helps drain fat as it cooks). Season with some of the salt and pepper.
• Place the celery, onion and carrot in the bottom of the roasting pan. Place rack over the vegetables and arrange the duck on the rack, skin side up. Place in oven.
• After 20 minutes, baste with the honey-chili mixture. Roast for a total of 1 1/2 to 2 hours, basting every 15 minutes.
• Remove the duck from the oven, place on a platter and keep warm.
• Combine the orange juice and cornstarch. Set aside.
• Strain the pan juices into a saucepan. Discard vegetables.
• Bring to a simmer, adding any leftover baste. Thicken with the cornstarch mixture and season with salt and pepper.
• Cut duck into pieces (legs, thighs, breasts and wings).
• Serve the duck with the sauce on the side.