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Jan 18, 2018







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Jeff Marshall




Purple Finch homemade steak chili

From the kitchen of chef Jeff Marshall
 
1 red pepper
1 green pepper
1 yellow pepper
3 cups onion, chopped
3 pounds steak (cut into ½-inch pieces)
⅓ cup garlic, minced
⅓ cup jalapeno peppers
37 ounces canned diced tomatoes
37 ounces canned crushed tomatoes
8 ounces tomato paste
5 ounces beef base
42 ounces water
2 bay leaves
1 teaspoon pepper
1 tablespoon cumin
⅓ cup dark chili powder
1½ cup red wine
¾ cup flour (or gluten-free flour)
5 ounces butter
48 ounces drained black beans
 
Sautée red, green, and yellow peppers, onion, steak, garlic and jalapeno peppers. Combine sauteed ingredients with tomatoes, tomato paste, beef base, water, bay leaves, pepper, cumin, chili powder and wine in a chili pot and cook for 1 hour on medium-high heat. Add roux (¾ cup flour and 5 ounces butter) and black beans. Cook for an additional 10 minutes on medium heat.




In the kitchen with Jeff Marshall


09/18/14



What is your must-have kitchen item?

I would say a good sharp chef knife. If you took away seasonings, all that stuff, you could still work with something, but without a knife, it’s impossible to chop with your hands.
 
What would you choose for your last meal?
I would have a seasoned rib-eye steak with roasted potatoes and a Caesar salad with a glass of red wine.
 
Favorite restaurant besides your own?
Texas Roadhouse. They have great food, do a lot of stuff homemade and treat their employees really well. Their steaks are phenomenal at their prices.
 
What celebrity would you like to see eating at your restaurant?
Guy Fieri. Get the Diners, Drive-Ins and Dives. … I would love for him and that show to come up and have a couple of our things and see what he says about them.
 
What is the biggest food trend in New Hampshire right now?
I would say gluten-free, and that’s one thing that we’ve developed from Day 1. We had a small gluten-free menu and just over the months and years [it’s grown]. We’ve catered so much, gotten so many different products in. 
 
What is your favorite meal to cook at home?
I do make a very good Cajun chicken pasta. 
 
What is your favorite dish on your restaurant’s menu?
Has to be the San Antonio for me. It’s one of my original babies, and I created it at our last concept and brought it here. It’s a Cajun chicken breast with bacon, ranch dressing on an onion roll with fried onions on it. It’s so not healthy, but it’s good. 
— Emelia Attridge 





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