THROW IT IN A HOT BUCKET!

HEY! LOOK AT THAT! IT'S A FREAKIN' HOT BUCKET!



LET'S THROW STUFF IN IT!

LIKE MEAT!



I GOT SOME AROMATICS! THROW IT IN THE HOT BUCKET!



THAT HOT BUCKET IS FREAKING AWESOME! THOW SOME WINE INTO IT!



HOMINY AND TOMATOES? YOU KNOW WHAT TO DO!



THROW SOME GODDAMN LIQUID INTO THAT FREAKIN' HOT BUCKET!



HERBS! WHO'S GOT HERBS? THROW THAT AND SOMETHING ACIDIC INTO THAT HOT BUCKET!



Of course, you can finish it with some grated cheese and hot sauce, if you prefer.



NOW THAT'S A HOT FREAKIN' BUCKET!

Turkey Tomatillo Chili

I don't know where you are, but it's kind of cold out right now. Let's make some chili.

So, here we start with our ingredients: Tomatoes, tomatillos, onion, garlic, jalapeno and dried chipotle, cannelli beans, beer, and lime.


Brown ground turkey, season with salt, pepper, and chili powder, then remove.


Gently sautee the onion, garlic, and peppers with a pinch of salt, some cumin and a bay leaf.


Pour in the beer, scraping up any fond on the bottom of the pan.


Add the tomatoes and the tomatillos, the beans, and the meat.


Hit it with some oregano, and some fish sauce, and let simmer for a half hour or so.


Eat it while watching your favorite SportsBall team lose horribly. Silly Patriots.

Thai Beef with Kuri Squash Soup and Kale Chips

Let's start with the Kale chips. Tear, wash and dry kale. Toss with some oil, salt, and pepper, arrange on a baking sheet, and bake at 250 for 30 minutes.


Quarter and clean out a Kuri Squash, drizzle with olive oil, and sprinkle curry powder, salt, and cumin over top. Roast at 400 for about an hour, until soft.


Chop up red onion, shallot, garlic, and hot peppers. This will be for both the soup and the beef.


In a pot, sautee hot peppers, garlic, and shallots.


To this, add peeled squash, cilantro, and coconut milk.


Simmer, then puree.


In a bowl, combine lime juice, Nam Pla, and Soy sauce. To this, add the red onion, hot peppers, Sriracha, and cilantro.


Season and broil beef, rare.


Rest, slice against the grain, and toss in the marinade.


Serve with the kale chips as a garnish.

Bourbon Apple Pie: Yeah, you heard right.

So, start with six or so medium apples. The fresher, the better.


Peel them, cube them, and toss them in a bowl with lemon juice and zest so they don't oxidize. Also, microplane some ginger on it, as well.


In a separate bowl, combine 2/3c white sugar, 1/2c brown sugar, 1/2c flour, and cinnamon, nutmeg and allspice. I know, MEASUREMENTS. But hey, this is almost baking, so the amounts kind of matter.


In yet another bowl, whisk together one egg and a couple of tablespoons of bourbon.


Dump the dry mix onto the apples, toss, then fold in the egg mixture.


Dump it into a pie crust that you've lightly poked all over with a fork. Yes, it's store bought. No, I'm not ashamed.


Ok, time for the topping. Oh yes, it gets better.
In a food processor, combine 1/2c flour, 1/3c brown sugar, cinnamon, and a pinch of salt. Combine, slowly adding 1/2 stick of butter in chunks. Add pecans and pulse to roughly chop it.


Evenly spread topping on the pie, and bake at 350 for 45 minutes.


Oh. My. God.