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<blockquote data-quote="Mallus" data-source="post: 7341993" data-attributes="member: 3887"><p>How did you season the steak before searing/browning it? Ever since I used an Emeril recipe for lamb stew I've taken his advise and mixed up a simple spice rub for whatever meat is going in the pot. Usually onion powder, garlic powder, salt, pepper, something for heat, and maybe something else that works with the rest of the dish.</p><p></p><p>As for my own (kinda limited) forays into cooking, for the Superbowl I made chili. A variation on the East Coast Liberal-style chili my mom used to make. Even purchased the ingredients from Whole Foods!. </p><p></p><p>I'm not sure if a Texan would laugh, cry, or try to murder me with withering scorn, but it turned out pretty good. For the record, I don't think I've ever had anything resembling authentic chili. </p><p></p><p>I used: a mix of ground lamb & pork -- seasoned for about an hour with garlic, onion, salt, pepper, and dried Hatch red chili powder prior to cooking -- a mix of diced fresh peppers (poblano, jalepeno, habernero, red), diced sweet onion & garlic, white beans, and crushed tomato. Oh, and a dollop of honey to cut the heat. </p><p></p><p>From the upstairs of our house it smelled like chili. In the kitchen it smelled like Greek food, so I served it with sliced black olives & feta on top! It was flavorful, not too hot. Definitely a keeper.</p></blockquote><p></p>
[QUOTE="Mallus, post: 7341993, member: 3887"] How did you season the steak before searing/browning it? Ever since I used an Emeril recipe for lamb stew I've taken his advise and mixed up a simple spice rub for whatever meat is going in the pot. Usually onion powder, garlic powder, salt, pepper, something for heat, and maybe something else that works with the rest of the dish. As for my own (kinda limited) forays into cooking, for the Superbowl I made chili. A variation on the East Coast Liberal-style chili my mom used to make. Even purchased the ingredients from Whole Foods!. I'm not sure if a Texan would laugh, cry, or try to murder me with withering scorn, but it turned out pretty good. For the record, I don't think I've ever had anything resembling authentic chili. I used: a mix of ground lamb & pork -- seasoned for about an hour with garlic, onion, salt, pepper, and dried Hatch red chili powder prior to cooking -- a mix of diced fresh peppers (poblano, jalepeno, habernero, red), diced sweet onion & garlic, white beans, and crushed tomato. Oh, and a dollop of honey to cut the heat. From the upstairs of our house it smelled like chili. In the kitchen it smelled like Greek food, so I served it with sliced black olives & feta on top! It was flavorful, not too hot. Definitely a keeper. [/QUOTE]
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