S3 E35 Vegetarian Chili

Transcript

SPEAKER_03 0:13

Hello and welcome to Perfectly Seasoned, the podcast about all things culinary. I'm your personal chef, Greg Strom, along with Home Cook Deanne Fredericson. And her husband, Matt Frederickson, and my husband, Tim Luke. And I'm Greg Strom. Today it's time for another recipe in our chili challenge, which is going quite well. Today it's a vegetarian chili. Stay tuned. So, how many chilies have we had now? We've had maybe six or seven.

SPEAKER_06 0:58

Yeah, easily.

SPEAKER_03 1:00

So, and we have the rest of the year to go. It works out to be about every four weeks we have a chili challenge. Right.

SPEAKER_06 1:07

So I'm excited.

SPEAKER_03 1:08

This week we're doing a vegetarian chili, and we'll be talking about that after we go to anything on a stick. And today I decided to do a Reuben on a stick. Now that was a a bit of a challenge, I thought, but turns out to be pretty good, I think. What does everybody think?

SPEAKER_04 1:30

Oh my goodness. This is really good.

SPEAKER_03 1:33

Oh yeah.

SPEAKER_06 1:34

I actually really like the Brussels sprout.

SPEAKER_03 1:37

This was actually from Takes Two to Tapas. This is also another one that's very simple to do. You take a piece of uh corned beef and you cut it length, split it in half lengthwise. And then what you do is you put in the drained sauerkraut at one end and you roll it so it looks like a little cigar. And then you split the Brussels sprouts and you roast them with a little olive oil and salt and pepper until they're just nice and you know, you can stick a toothpick in them and they're kind of soft, but they're not mushy. They're still green. Yes. Yes. And then all you do is you put a piece of one half of the Brussels sprout on the first on the skewer, then you put the rolled corned beef, and then you put your cigar. Yeah. You put the other half of the Brussels sprout on the other end, and then you make a Thousand Island dressing. And I recommend making the Thousand Island. It's very easy, but it tastes so much better than a bottle. It really tastes like and you just drizzle that over the top of it, and it's really, really good.

SPEAKER_06 2:42

It is really good. I like it.

SPEAKER_03 2:43

Really good.

SPEAKER_06 2:44

I love sour corn beef. It's an easy winner corned beef or pastrami or whatever. Oh yeah.

SPEAKER_03 2:48

Well, my whole thing is since you know, this is usually Sally's segment, and I I just always count on Sally to come up with something interesting. And I thought, well, okay, Sally, she's they're they're not here this week. So we're I thought, well, I'm gonna step up. This is very step up. Yeah. This is really good. So is there anything you'd change about it? No. You don't think it needs bread?

SPEAKER_04 3:14

I don't think it's bread. No, I actually don't.

SPEAKER_02 3:16

No, you really don't notice that the the rye bread isn't there. Yeah. I agree. Maybe some Swiss cheese.

SPEAKER_06 3:23

Oh instead of I actually almost thought there was cheese in there. That's funny.

SPEAKER_05 3:27

No, but instead of the Brussels sprout at the end, maybe just a little bit of a space.

SPEAKER_03 3:31

No, you know what I'd do? Okay. I would I would do the same thing. I'd take a thin slice of Swiss, split it, so that it fits on the the piece of corned beef, then roll it. Yeah, roll it. Very thin Swiss. Yep. And the reason I ask about the bread is because one of the the last last week's segment we did BLT on a stick. And it turns out that the bread was got in the way.

SPEAKER_04 3:58

Huh. That there was a little much.

SPEAKER_03 4:00

I think it was uh don't you think it got in the way?

SPEAKER_02 4:02

Yeah, unless you can do it like a pinwheel or something, bread on a stick is so hard. Yeah. So I like this with the Brussels sprout.

SPEAKER_05 4:10

And I do like the Swiss cheese idea.

SPEAKER_06 4:12

I think if you find that the Swiss doesn't roll well, you could always put it in between the meat and the Brussels sprout, like a little square of it.

SPEAKER_03 4:19

I like that. I'm gonna incorporate that into my into the recipe, which you can find on my website, thesilvershef.net, along with the photograph and the complete recipe. That being said, let's head to the chili. We're actually, for the first time, we're actually going to be doing a live taste test. So everybody.

SPEAKER_06 4:41

And it's my first vegetarian chili I've ever had. Spoons at the ready. Here we go. Always had meat in my chili.

SPEAKER_04 4:48

Wow. I I do like okay.

SPEAKER_03 4:52

Talk amongst yourselves. What do you think?

SPEAKER_06 4:55

It's got a good level of spice, it's very smoky.

SPEAKER_03 4:58

Mm-hmm. Smoky paprika.

SPEAKER_06 5:00

Uh-huh. I can taste the paprika. Is there any ancho chili powder in here?

SPEAKER_03 5:05

Mm-mm. It's regular chili powder. I can't. It's regular regular chili powder.

SPEAKER_06 5:10

There's cumin.

SPEAKER_03 5:11

Oh, yeah.

SPEAKER_04 5:12

I don't even realize there's no meat in this because it is so hearty.

SPEAKER_06 5:18

I will say all the vegetables are cut appropriately, which I knew you would do. They're all cooked perfectly. There's nothing that's undercooked or overcooked. Yeah, everything's kind of perfect together.

SPEAKER_05 5:28

It's the firmness that I really like. And I think that's what gives you that meat that's garbanzo beans in there.

SPEAKER_06 5:34

And I love garbanzo beans.

SPEAKER_03 5:35

The sweet potato, I find, gives you the illusion that you are biting into a piece of meat.

SPEAKER_06 5:42

Right.

SPEAKER_03 5:43

Because it it it does. It just does that little bite. So I do like this. I I mean I like this change.

SPEAKER_05 5:49

And I like all the different, the, the, all, all of the spices. Yeah. That are in this. That that is it all comes together. It pulls together very nicely.

SPEAKER_06 6:01

I love the corn in there too. I just I love corn. I love vegetables, except for beets.

SPEAKER_03 6:06

Oh, there are beets in there.

SPEAKER_06 6:07

No, there's not. Look at her face. Oh my god.

SPEAKER_03 6:15

No. Gotcha. So okay, well, this is a this is definitely an official entrance or entrance in the chili challenge. And the next chili channel challenge, I have somebody who wants to enter a venison chili. So we'll we'll have to try it too. Well, it's always been a challenge for Cynthia to come up with something to serve with chili, other than my favorite beer. But she always does. Always comes through with something. Always does. So let's see what she has to say. Hello again, Cynthia.

SPEAKER_00 6:48

Hello.

SPEAKER_03 6:50

Well, what do you have for us for our vegetarian chili this morning?

SPEAKER_00 6:54

Well, you know, why don't we review the ingredients? Tell me what's in it, and I'll come up with a couple pairings.

SPEAKER_03 7:02

Oh, okay. Well, let's see. Celery, carrots, sweet potato, zucchini, chili powder, oregano, and cumin. Curry powder and Guinness stout. And of course a tomato base. Ooh. So there's a lot. There's a lot going on.

SPEAKER_00 7:28

There is a lot going on. Okay. Well, I immediately kind of think honestly, a rose would be really nice.

SPEAKER_05 7:39

That's an interesting choice.

SPEAKER_00 7:42

Yeah, I think rose could be really, really good too. If you're looking for a red, maybe a zin findel. So that's gonna have the juicy red black fruit, a little bit of spice in the zin will like play really well with the chili flavors without overwhelming all the vegetable aspects in that. So I think that could be really delicious. Or a Syrah. The smokiness, the pepper notes will tie beautifully into that chili seasoning. Could be really, really nice pairing as well.

SPEAKER_03 8:16

It seems like they all have one thing in common. They're kind of fruity.

SPEAKER_00 8:20

Yeah, I think that plush red fruit really pulls out all the flavors of that chili. So, and to complement the ingredients about overpowering.

SPEAKER_03 8:30

Well, you you know what my favorite go-to drink is with chili. I don't know how many times I've said this, but it's beer. But it is.

SPEAKER_00 8:40

I mean, also great. Also great.

SPEAKER_05 8:43

Right. Yeah. Well, you have it in the ingredients here. You have the Guinness Dout that you put it there.

SPEAKER_00 8:48

Also true.

SPEAKER_03 8:48

That's true. So you are having it. Yes, okay. Okay. Okay. I relent. I'll have a I'll have to try this with a with a nice rose and see how we like it. Okay, Cynthia. Thanks so much. And until our next wine o'clock. My pleasure. Have a terrific weekend and pop a nice couple of corks in the meantime.

SPEAKER_00 9:10

You know I will.

SPEAKER_03 9:11

Okay. Bye now.

SPEAKER_00 9:13

Cheers.

SPEAKER_03 9:14

If you have any questions about today's recipe or if you'd like to be a guest home cook on Perfectly Seasoned, please email me at infoathesilversh.net. I want to thank my co-hosts and all of the people in the Peanut Gallery today. You can listen to Perfectly Season on my website, thesilverchef.net, or my Facebook page, Apple Podcasts, iHeartRadio, Pandora, Spotify, Amazon Music, or wherever you get your podcast. This is Greg Strom. Thanks for joining us today. And remember, eat fresh, may the fork be with you, and may all your days be perfectly seasoned.