Main Dishes

Serves 10-12
Ingredients:
-2 tablespoons unsalted butter
-1 medium onion, finely chopped
-2 pounds of cooked pumpkin/squash or 1 (15 ounce) can of pumpkin
-1 (14 ounce) can coconut milk
-Sea salt, to taste
-Freshly ground black pepper, to taste
-2 teaspoons of curry powder, or to taste. 
-2 to 3 cups water

To Prepare:  In a medium heavy bottom frying pan melt butter and cook onion until translucent.  Add pumpkin and incorporate well.  Cool and spoon into a food processor or food mill. Process until smooth in texture.  Pour into a stock pot or kettle. 
Over medium heat bring pumpkin/onion mixture to a slow bubble.  Add coconut milk, salt, pepper and curry powder.  Stir to combine.  Add water until desired consistency.  Bring to a gentle boil. 
Reduce heat and simmer for 30 minutes to let flavors come together.   Serve with a spoonful of crème fraise or sour cream.  Garnish with a sprig of sage.

Ingredients:

-10 ounces ground bulk Mexican chorizo -10 ounces lean ground beef -1 large white onion, medium diced -2 cloves garlic, minced -2 roasted poblano peppers, p[eeled and diced -1 jalapeno pepper, diced -1 cup red wine -1/2 cup worchestershire sauce -1 1/2 tablespoons cocoa powder -1 teaspoon Coleman, hot dry mustard -1 tablespoon Wayzeta Bay chili powder blend (to taste) -1 teaspoon kosher salt -1 teaspoon chipotle powder -1/2 teaspoons freshly ground pepper -1/2 teaspoon cumin -1/4 teaspoon cayenne pepper -2 28 oz cans crushed fire roasted tomatoes -1 15 oz can of red kidney beans, chili hot beans, black beans, white beans -Sour cream and shredded cheddar cheese (optional)

Method: -Brown sausage in a large, heavy gauge pot, and set aside -Pour sausage dripping from pot, leaving only a film. Brown Ground beef, drain and set aside -Pour excess fat from pot. Cook onion, garlic, and peppers over medium heat for 2-3 min. -Stir in remaining ingredients and bring to a boil. -Simmer for 1-2 hours.  -Serves 10

Matt Carlyle, a chef at Tiffany's Sports Lounge, showed John and Rebekah how to prepare Tequila Chicken Fettucine.

• Alfredo sauce made with tequila, chicken stock, and cream.  The alcohol will cook out of the sauce leaving only the flavor so don't worry about serving it to kids.  The tequila gives a traditional alfredo recipe a southwestern flair.
• Saute peppers and onions together - only for about a minute and a half.  You don't want them to be overcooked, cook until crisp-tender.
• Grill chicken with cajun spices.
• Toss sauce into pan with peppers and onions and mix together.  Toss with pasta, serve with chicken on top.
• The pasta is linguine, cooked until al dente.
• Try the sauce alone on top of chicken breasts.

Today we met Chef Marianne Miller of Saga Hill Cooking School, who showed us unique food and wine combos. She paired up McDonald's french fries, Chicken Helper and Minnesota Hot Dish with classic red and white wines. Any of the wines you saw on the show today can be found at Surdyk's Wine and Cheese Shop in Minneapolis.  Click here for more information.