Champion Chili

Yield:  1 gallon

We served this “Texas-Style, All Beef – No Bean” chili at last year’s Middlebury Chili Contest and took home the gold! The key to the chili’s success is the 45 minute simmer as it allows the flavors to mingle and develop. We recommend a high-quality, local ground beef as it is the star of the recipe. The yield on this recipe is 1 gallon making it a perfect recipe to feed a crowd especially on a cold winter weekend.

Ingredients

• 2  red pepper, small dice
• 1   spanish onion, small dice
• 4lbs  ground beef
• ¼ cup chili powder
• ¼ cup hot paprika
• ¼ cup ground cumin
• 3 tbs garlic powder
• 3 tbs  cajun seasoning
• 4 tbs worcestershire sauce
• 6 cups tomato sauce
• 1 tsp cayenne pepper
• 1 tbs canola oil
• 1  cup   sour cream
• 1   cup  corn nuts, chopped (garnish)
• 1   bunch  scallions, chopped fine (garnish)
• sea salt & fresh ground pepper to taste

Directions

1. In a large sauce pot sweat onions and peppers in canola oil over medium heat until translucent.
2. Add beef to pot and  simmer until cooked through, season with salt & pepper. (about 5 minutes)  Make sure to stir until meat  is all broken up (like taco meat)
3. Drain grease from pot and add remaining ingredients.  Simmer on low for 45 minutes, stirring occasionally to prevent bottom from burning.
4. Season with salt and pepper.
5. Garnish with chopped scallions, sour cream and chopped corn nuts

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Vermont Cranberry Sauce

A classic accompaniment to your holiday feast! Our cranberry sauce features local vermont cranberries from The Vermont Cranberry Company and cassis from Putney Moutain Winery.
Serve cranberry sauce as an accompaniment to your Thanksgiving feast as well as a spread with a cheese board at your next holiday gathering.

Ingredients

Yield:  1 quart

• 1 cup fine sugar
• 1/2  cup water
• 1/4  cup fresh orange juice
• 20 ounces fresh Vermont Cranberries
• 3 ounces putney mountain casis
• 1 teaspoon orange zest
• 1 cinnamon stick

Directions

1.  Combine sugar, orange juice, casis and water in a saucepan and bring to a boil.

2.  Add cranberries, cinnamon and orange zest and bring back to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.

3.  Remove from heat, cool, cover and refrigerate until ready to serve.

The post Bluebird Recipe: Vermont Cranberry Sauce appeared first on Bluebird Tavern.

Bluebird’s Chicken Liver Pate
(Serves 6-8 guests)

Always a guest favorite at Bluebird Tavern our Chicken Liver Pate recipe is a great starter for your next dinner party or special event.

To view entire recipe and print a PDF click to

Equipment Needed:

• 3×9 Baking Dish
• High Speed Blender
• Saute Pan
• Fine Strainer/Sieve

Ingredients:

• 1lb chicken liver
• 1 Large Spanish onion, diced
• 1/4lb unsalted butter (1 stick), cubed
• 2oz brandy
• 1.5oz 5 spice blend (cinnamon, clove, anise, fennel, black peppercorn)
• 1 tablespoon maple syrup
• 1 egg
• 2 tablespoon heavy cream
• 1 tablespoon canola oil
• Sea salt & Fresh ground black pepper
• Grilled Bread or crackers (for plating).
• Pickled onion, raw diced onion (for plating)

 Preparation:

1.     Pre-heat over to 325 degrees.

2.     In a large sauté pan over high heat add oil and diced onions. Cook onions until golden brown (about 10 minutes).

3.     Adjust heat to medium. Add liver to pan and season with sea salt and fresh ground black pepper. Sweat liver for 3-5 minutes, tossing occasionally for 3-5 minutes or until medium-rare.

4.     Add cubed butter, 5 spice blend, and maple syrup. Toss until butter has completely melted.

5.     Transfer mixture to blender (being cautious with hot contents).

6.     Add egg and cream and then blend until smooth on medium speed (allowing 1-2 minutes to blend).

7.     Pass liver mixture through a fine strainer into the 3×9″ baking dish to achieve a smooth consistency. Spread mixture evenly.

8.     Set up a water bath by adding water halfway up to the outside of a large baking pan (large enough hold the 3×9″ baking pan)

9.     Transfer liver to the water bath and bake in the 325 oven for 25 minutes.

10.  Allow the liver to cool and then place in the refrigerator for 3-5 hours (it’s best when it sits in the refrigerator overnight).

 To Serve:

Option 1: Spread Chicken Liver over grilled bread or crackers and add pickled onions or cubed raw pickles. Plate on a large platter

Option 2: Place baking dish on table and serve along side basket of grilled bread/crackers with pickled red onions or raw diced onion with utensils for guests to spread.

Notes:

The chicken liver will keep for 5 days refrigerated. Once it is broken into it will oxidize so best to keep untouched prior to serving.

In the picture above we capped individual livers with a maple syrup mixture to prevent oxidation and allow for individualized portions for restaurant service.

Print: Chicken Liver Pate Recipe

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