Award Winning Smoked Pork Chili

Award Winning Smoked Pork Chili

This Chili recipe is so easy & delicious you’ll never make another chili recipe again. The secret is not getting too crazy with this one. When I think of Chili, I go back to my childhood eating grilled hot dogs and chili loaded with cheese & sour cream on those brisk football sundays. I wanted to create a recipe that revamped the classic Chili I remember eating growing up. Award-Winning Chili recipe coming at ya! 

Smoked Pork: I’m going to save my lecture on the art of smoked barbeque for a rainy day, but if you plan on taking on this portion of the recipe from scratch, here are a few pointers: (don’t be afraid to outsource the smoked pork unless you’re extra like me.) 

• Low & Slow is the way to go

• For a pork butt, I try to maintain my smoker between 200°f-225°f

• Let your pork butt rest OUT of the fridge for a few hours before you plan on smoking. You don’t want to put a cold piece of meat on your smoker. (it’ll help with a more even cook)

• Don’t go crazy with your dry rub! Salt, pepper, and paprika is the way to go! 

• Lather your meat in a mixture of yellow mustard and hot sauce before applying your dry rub. The wet rub acts as a tenderizer and gives your spice blend something to stick to

• When your temperature probe penetrates the meat and feels like a bag of butter, you’ve officially smoked a butt!

Ingredients:

• 2 Tbsp vegetable oil

• 1 medium onion, diced

• 2 lbs smoked pork butt

• 1 Tbsp chili powder

• 4 Tbsp Cumin

• 3 Tbsp Brown Sugar

• 2 Tbsp garlic powder

• 3 tsp salt

• 1 tsp black pepper

• 3 cups beef broth

• ½ can tomato paste

• 1 can diced tomatoes

• 2 can kidney beans

• 1 can tomato sauce

• 3 bulbs garlic, minced

Directions:

1. In a large pot, heat your oil. 

2. When oil begins to sizzle, add your onions and stir until translucent.

3. Add chili powder, cumin, brown sugar, garlic powder, salt, pepper, garlic, and tomato paste. Stir to combine. 

4. Once fragrant, add your beef broth, diced tomato, beans,  and tomato sauce. 

5. Bring everything to a simmer

6. Once simmering, add your shredded smoked pork and stir to combine. 

7. Leave on low heat for several hours or until desired flavor and consistency has been reached. 

Pro Tip: Start this recipe 1-3 days before you plan on actually eating it. The longer you let the Chili simmer, the more the flavors will meld and develop. 

You can adjust the “intensity” of the chili by adding some water or simmering until the chili has reduced to desired flavor.

Carolina Gold Arancini

Carolina Gold Arancini, Parmesan & Sesame Seeds

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

Carolina gold rice is a staple crop in South Carolina. It’s a long grain flavorful rice and a perfect canvas for tons of classic southern dishes. There are a billion ways to prepare white rice and I'm sure you’re familiar with more than a few. You probably don’t have quite as many recipes for all that leftover rice, though. This is a modern take on a classic but if you don’t like parmesan or sesame, there are so many other ways to play with flavors here. Have at it!

Note: Make sure you use cooled leftover rice. This recipe won’t work with fresh rice.

Ingredients:

• 2 cups Carolina gold rice, cooked

• ½ cup grated parmesan

• 1/8 cup parsley, chopped

• ¼ tsp minced garlic

• 3 large eggs

• 2 cups panko, finely ground

• 1.5 cups AP flour

• 1 Tbsp Sesame Seeds

• s&p to taste

Directions:

1. In a large bowl, combine your cooked rice, parmesan, parsley, garlic, sesame seeds, and egg. 

2. If more binder is needed, add finely ground panko a little at a time until proper texture is reached

3. Roll mixture into balls about the size of  golf ball

4. Place on a parchment lined baking sheet and chill in the freezer. 

5. While your mixture is chilling, set up an egg wash station with finely ground panko in one bowl, whisked eggs in another, and AP flour in the last. 

6. After about 30 minutes, remove the chilled rice balls from the freezer. 

7. First, coat the rice ball in flour. Shake off excess. 

8. Next, dunk the flour-coated rice ball in the egg mixture followed by the panko mixture. 

9. Return to your baking sheet and proceed with the rest of the rice balls. 

10. Once all the rice balls have been egg-washed, return to the freezer for 30 minutes or overnight. 

11. When you’re ready to cook, Heat oil in a deep bottom pan on medium high heat.

12. Once preheated, add your Arancini to the oil. Constantly rotate to ensure even browning. Each one will take about 6-8 minutes in the oil. 

13. While still hot, garnish with salt, parmesan, sesame seeds, and parsley. Enjoy!

Yellow Curry Snapper & Hoppin' John

Yellow Curry Snapper & Hoppin’ John

 While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

The Sea Island red pea is a nutrient dense southern field pea with quite the reputation. The Gullah people of South Carolina would eat fresh red beans with rice in a dish called “reezy peezy”, which was the inspiration for what we now know as Hoppin’ John. Today, We’re going to make a Caribbean inspired version with local Snapper from Abundant Seafood. 

Yellow curry snapper, Carolina gold rice, and red peas is a dish inspired by my time spent in the Caribbean (which is a rich “fusion culture” already!) mixed with the rich history of South Carolina agriculture. If you don’t have access to Snapper, you can substitute with any flaky white fish.

Note: Soaking red peas in water overnight will drastically reduce cooking time. Once soaked, rinse & cook slowly in salted vegetable broth.

Ingredients:

• 2 Snapper Filets

• 2 Tbsp Yellow curry powder

• 1 can full fat coconut milk

• ½ tsp fresh grated ginger

• ½ each green & red bell peppers, sliced

• 2 cloves garlic, minced

• ¼ cup yellow onion, diced

• 1 Tbsp soy sauce

• ½ cup long grain white rice, cooked

• ½ cup sea island red peas, cooked
  
  
  

Directions:

1. Cook your rice & beans in separate pots, seasoning each thoroughly. 

2. Heat oil in a large skillet on medium heat

3. Add onion and cook until translucent. About 3-5 minutes.

4. Add ginger, curry powder, garlic, and soy sauce. Stir to combine. 

5. Once heated through, Add a whole can of coconut milk. 

6. Let your mixture come to a simmer and add your fish. 

7. Cover with lid and let fish heat through. About 5-7 minutes. 

8. Garnish with lime juice & cilantro. Enjoy!

Buttermilk Blue Cornbread

Buttermilk Blue Cornbread

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

Sea Island Blue Corn was brought to South Carolina by Native Americans, most likely the Chicora Tribe, and thought to be considered a ceremonial crop. As you pull your cast-iron cornbread out of the oven, take a moment to consider the rich history of this sacred ingredient as it passed through the hands of Native Americans, Spanish explorers, English colonists, and American settlers. 

This cornbread is soft, moist, gorgeous to look at, and so easy to make! 

Ingredients:

1. ½ Cup Butter, Melted

2. ½ Cup White Sugar

3. 2 Large Eggs

4. 1 Cup Buttermilk

5. 1.5 Cups Sea Island Blue Cornmeal 

6. 1 Cup All-Purpose Flour

7. 1 Tbsp Salt 

8. 1 tsp Baking Powder

9. Heron Farms Sea Beans, for garnish

Note: Whole Milk is the ideal substitute, if you don’t have buttermilk, but any milk alternative will also do the trick! (Just cook your bread for a few less minutes if using a nut milk)

Directions:

1. Preheat oven to 375°F

2. Spray your cast iron skillet with non-stick coating

3. Melt butter

4. In a bowl, combine buttermilk, sugar, salt, and whisked eggs

5. In a separate bowl, combine baking soda, AP flour, and cornmeal

6. Combine all your ingredients until it's smooth & thick

7. Pour into your cast iron and garnish with sea beans

8. Bake for 25-30 minutes

9. Once cooled, lather with boiled peanut compound butter and enjoy!

Olde Colony Bakery Inspired French Toast Recipe

Cinnamon Raisin French Toast Recipe

Makes 8-10 servings

Hey ya’ll! Coming in HOT with a new breakfast recipe for ya. This one was inspired by Olde Colony Bakery cinnamon raisin bread. It’s beautifully dense and simply perfect for soaking up this not-too-sweet french toast batter. Don’t skimp out and use any ol’ bread, though. The type of bread really matters for this! So support local and make your belly happy with this Olde Colony Bakery Cinnamon Raisin French Toast recipe!

Ingredients:

• 1 egg

• 2 cups whole milk

• 2 tsp vanilla extract 

• 1 tsp cinnamon

• pinch of salt

• Olde Colony Bakery Cinnamon Raisin bread (The Cream Bread Loaf works fantastic as well!)

Directions:

1. Combine all ingredients in a bowl or baking dish with tall sides. Whisk to combine. 

2. Dip each slice of bread into the liquid mixture one at a time. Ensure to soak each side of the bread. Set on a parchment lined baking sheet until ready for the next step. 

3. Heat a skillet over medium high heat with 2 tablespoons of oil. 

4. Once gently sizzling, carefully add your batter-soaked bread and cook on each side until golden brown, about 2 minutes on each side.

5. Top with maple syrup and serve warm. 

Enjoy!

Garden Vegetable Frittata

Garden Vegetable Frittata

Makes 6-8 servings

This easy garden vegetable frittata recipe is great to prep ahead and pop in the microwave. Use the fresh local ingredients from Rainbow Packaging’s breakfast box or utilize the ingredients you already have at home. 

Ingredients:

• 8 eggs, whisked

• 3/4 cup Evaporated Milk

• ¼ onion, diced

• ½ bell pepper, diced

• 2 cloves garlic, finely chopped

• ½ tomato, diced

• Salt and pepper, to taste

Directions:

1. Preheat oven to 350°F. 

2. In a large bowl whisk together eggs and heavy cream

3. Combine your vegetables and fold together. 

4. Add 2 tsp salt and 2 tsp pepper

5. Put mixture in a seasoned cast iron skillet

6. Put your stovetop burner on low and gently stir eggs until they just begin to scramble.

7. When eggs begin to scramble but have not set yet, put the cast iron into the oven and cook for 12-15 minutes. 

8. Let cool and serve!

This dish can be served warm or cold and is great as leftovers!

Best, 

Chef Jake

Miso Pasta e Fagioli

Miso Pasta e Fagioli 

Yield: 6-8 servings

I dedicate this recipe to Great Grandma Annie. For so many years, she made sure our big, crazy, Italian family made time for each other. We bonded over an inherited love of food and embellished storytelling, but most importantly - our love for one another. This is my version of a dish that is at the core of those memories, created by Grandma Annie.  Mangia! Mangia!

Ingredients:

• 1.5 cups Ditalini pasta

• 2-3 cans (15.5 oz) cannellini beans, drained

• 3 medium tomatoes, diced

• ½ yellow onion, diced

• 4 cloves garlic, minced

• 2 celery stalks, peeled and diced

• 1 medium carrot, peeled and diced

• 1 cup white wine

• 2 cups kale, chopped

• 32 oz. (1 box) vegetable broth

• 2 cups water

• 6 tbsp Extra Virgin Olive Oil

• 1 tsp dried oregano

• ½  tablespoon salt

• ½ tablespoon white miso

• ½ tablespoon black pepper

• ½ fresh lemon, juiced

• Red pepper flakes to taste

• Optional: Italian parsley and parmesan for garnish

Directions:

1. Heat oil in a deep pot.

2. Sauté onion until translucent. Add carrot and celery. 

3. Once your vegetables begin to soften add garlic, oregano, chili flakes, salt, and pepper.

4. When spices are fragrant, add white wine and let reduce by HALF.

5. Add vegetable stock and diced tomato. Bring to a gentle boil. 

6. Add ditalini pasta, return to simmer, and cook to HALF the manufacturer suggested cooking time. 

PRO TIP: Instead of cooking the pasta in the stock, cook the pasta separately and add it to the dish when needed. This will ensure the pasta lasts longer and won’t absorb all the broth in your fridge.

1. Add kale and let wilt. 

2. Add 2-3 cans of cannellini beans (based on preference) and let reduce to desired consistency.

3. Remove from heat. Garnish with lemon juice, parsley, and parmesan. 

4. Adjust salt and pepper to taste.

For a limited time, Cane Bay Kitchen is teaming up with Rainbow Packaging to bring you an Italian themed produce box inspired by this recipe. Visit their website here to order the Cane Bay Kitchen box or other boxes like it.

Best,

Chef Jake

Instagram

Crispy Buffalo Wings

Hey Football Fans,

Have you ever tried making buffalo wings at home for game day? I’m sure most of you have before…. BUT have you made really delicious restaurant quality ones? Probably not. Today i’m going to tell you the secret to Crispy, Crunchy, and Tangy Buffalo Wings that are perfect for the big game.

The Wings

Alright - so the main thing we want to do with the wings is give them a nice crunchy outer skin layer without adding any breading. In order to do that, we’re going to want to reduce the moisture from the inside of the wings. So first, we’re going to PAR bake the wings on a wire rack so the fat and extra water that’s inside the wings can drip out below. (par bake means that we aren’t going to fully cook the wings. We don’t want them to dry out on us.) Once the wings are par baked, we’re going to pull them out of the oven and let them rest. Then, we’ll give them a quick seasoning, toss them in baking powder, and bake with whatever method you prefer. Air fry, fry, or bake these up for a crispy golden delicious exterior and a tender juicy interior.

The Sauce

Use about 6-8 oz. of your favorite hot sauce and mix with 2-4 Tbsp of melted butter, depending on your heat preference. Toss the crispy cooked wings in the sauce and serve with chopped parsley or green onion, bleu cheese, and some carrot and celery sticks!

The Recipe

1. Preheat oven to 350 degrees.

2. Pat your wings dry with paper towel, then salt.

3. Place wings on a wire rack into preheated oven for 10 minutes.

4. Remove from oven and let rest 5 minutes.

5. Salt & Pepper the wings and lightly coat them in baking powder

6. Cook the wings using preferred method (Bake, fry, or air fry) until they reach an internal temperature of 165 degrees.

7. Remove from heat and let sit for 10 minutes.

8. Toss your wings in the sauce you made

9. Plate and serve with blue cheese, carrots and celery sticks, and garnish with parsley or green onions.

10. Enjoy!

Keep spreading love, good people!

Best,

Chef Jake

Instagram

Relax your Mind and Body with this Green Tea Margherita Recipe

Congrats!

You made it through the week. I know it’s only Friday morning, but I also know that your mind is already on your Friday night plans….and i get it, with COVID here, you might even be feeling like all bets are off, anyways. Well partner, that’s why you need to take it upon yourself to make sure you have a night to remember. After all, you owe it to YOU after the week you’ve had at work. Here’s a drink idea that’ll make you feel good about having an extra night cap, in honor of your boss. heh.

Green Tea Margherita

First of all, if you smell what the rock is cooking, make sure you grab some of his tequila too. I don’t claim to be any sort of expert, but Teremana is some pretty freakin’ good stuff. For this Margherita you’ll need:

• Silver Tequila (preferably Teremana)

• Triple Sec

• 1 Orange

• Brewed Green Tea

I made my green tea at home, sweetened it with honey, and then chilled it before using. You can also use your favorite store bought green tea.

1. Fill a glass & cocktail shaker with ice. Set the glass aside

2. Add 2 parts tequila, 2 parts green tea, 1 part triple sec to cocktail shaker. Put top on and shake vigorously.

3. Serve contents in prepared glass. Top with more green tea, if needed.

4. Add a fresh squeeze of orange juice and piece of the reserved peel for garnish.

You can “WOW” your friends with this one, or just enjoy in the peace of your own company. Either way, cheers to relaxing and responsible imbibing.

You must be 21+ to drink alcohol. Darla’s Bagel’s does not condone or consent to underage drinking or aiding a minor in the solicitation for such.

Keep spreading love, good people!

Best,

Chef Jake

Instagram

Spaghetti Squash & Turkey Meatball Recipe

Hey friends,

Fall is here! That means squash of all varieties can be found in grocery stores across America. Today, we’re going to talk about a type of squash you’ve probably already heard of before. Spaghetti Squash. This versatile root vegetable is known for its uniquely stringy texture and traditional squash flavor.

For our recipe, we took an Italian staple, “Spaghetti & Meatballs”, and lightened it up a bit for a feel good alternative to a carb heavy classic. Just follow these easy steps below to make this delicious dish!

Yields: 4-6 Servings

Ingredients:

• 1 Spaghetti Squash

• 1 Package of Ground Turkey

• 1 Can Crushed Tomatoes

• 2 Tbsp. Tomato Paste

• 1 Sweet Onion

• 2 Tbsp. Minced Garlic

• 1 Tbsp. Lemon Juice

• 2 Tbsp. Honey

• 3 Tbsp. Salt

• 2 Tbsp. Pepper

• Red Pepper Flakes, to taste

• Bonus: 2 Tbsp. Calabrian Chili Pepper Powder, if you have it

For the sauce:

1. Dice half of the onion. Reserve other half for turkey meatballs

2. Place onions in lightly oiled pot on medium high heat. Sweat onion

3. Add the can of crushed tomatoes, tomato paste, minced garlic, honey, half the salt and pepper, and Calabrian chili powder, if you have it. Mix together and taste. Adjust seasoning to taste.

4. Once sauce begins to bubble, adjust the heat and bring sauce to a very gentle simmer. Allow to cook, stirring occasionally so sauce doesn’t burn the bottom of the pot.

5. When ready to eat, add lemon juice and mix in.

For the meatballs:

1. Preheat oven to 375 Degrees Fahrenheit.

2. Grate other 1/2 onion into a bowl.

3. Mix ground turkey with 1/2 the salt, pepper, and grated onion. Add any additional seasonings to taste.

4. Make approximately 3 oz. meatballs. Rolling in your hand, then placing on a sprayed cookie sheet.

5. Place cookie sheet in oven and cook for 15-20 minutes.

6. Once the meatballs have browned, remove from the oven and add to the sauce to finish cooking.

7. Turn pot up to medium and cook while spaghetti squash finishes cooking

For the squash:

1. Preheat oven to 425 Degrees Fahrenheit.

2. Cut Spaghetti squash in half. Scoop out the seeds and season with EVOO, pinch of salt & pepper.

3. Place squash in a baking dish cut side up. Wrap the dish in aluminum foil and place in the oven for 20 minutes. Then remove foil and cook for additional 30 minutes.

4. Remove from oven and allow to cool enough to handle.

5. Once cooled, grab a fork and scrap the spaghetti-like inside of the squash into a bowl.

Assemble all of your ingredients, top with parmesan and/or red chili flakes and enjoy!

Keep spreading love, good people!

Best,

Chef Jake

Instagram