Tag Archives: chili

Elote – Mexican Grilled Corn on the Cob

Here is a twist on that Mexican street food favorite – Elote.  There are many toppings available, but I love the most common combination of  heat, salt and citrusy lime.  Traditional recipes use butter and mayonnaise, but this healthier alternative is just as bursting with flavor.

Grilled corn goodness

Grilled corn goodness



Start your grill.  Prepare the ears of corn by carefully peeling back the husk without damaging and then removing all of the silk.  Tie the open end with a piece of husk or cooking twine  and then soak the corn (husks and all) in cold water for 20 minutes.  Remove the and grill on a rack set about 6 inches over hot coals until the husks are charred – about 12-20 minutes.  Grills seem to heat radically so keep a close eye on your corn.  The corn is cooked when the kernels feel tender.

While corn is grilling, in a small bowl whisk together the olive oil and spices.

Brush the olive oil mixture onto hot cobs of corn and sprinkle with the cheese.  Season the corn with more salt, chili powder or paprika if desired.  Serve corn with the lime wedges – one wedge per ear of corn.


Burgoo Recipe

Burgoo is a spicy stew that got its start in Kentucky, before spreading to nearby areas.  It actually looks, cooks and tastes similar to chili, but swaps in local ingredients.  If beans are used they tend to be lima, heat comes from tabasco or other hot sauce, okra and turnips are common and the meats are different then those generally found in chilis.  Burgoo always contains multiple meats and can include:  mutton, pork, beef, chicken and even squirrel.  Many of the famous burgoo purveyors are in and around the Owensboro, KY area, but I have also seen references to Indiana and Illinois burgoos.  I have subsituted pickled okra for fresh on occasion, but that is definitely NOT a traditional choice.



  • 1           Chicken, cut up
  • 2 LB    Beef shank  (other lean beef will also work)
  • 2 C       Lucini Tuscan Harvest Plum Tomatoes
  • 4 C       Water
  • 2           Onions (chopped)
  • 1 C        Lima beans (fresh or 10 oz frozen)
  • 1 C        Corn
  • 1 C        Okra (fresh or 10 oz frozen, You can substitute chopped green pepper if you do not like okra.)
  • 3            Bay leaves
  • 1 TB      Worcestershire sauce
  • 2 TB     Lucini Pinot Grigio Italian Wine Vinegar
  • 1 tsp     Hot Pepper sauce (Tabasco, etc.)
  • 1 tsp     Salt
  • 2 TB     All-purpose flour


In a large kettle or Dutch oven combine chicken, beef shanks, tomatoes, 5 cups water and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 2 hours or until meats are tender and falling off the bone.
Remove meats from the pot and let stand until cool enough to handle.  Cut the meat from bones and chop.  (Save the  skin and bones for stock!).  Return the meat to the broth mixture, then add onions, lima beans, corn, okra, bay leaf, Worcestershire sauce, vinegar, hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until vegetables are tender.  Add water, if necessary, and stir from the bottom to prevent scorching.  Add salt to taste towards the end of the 30 minutes.
If you are not using okra, combine 1/2 C cold water with the flour and stir until the flour is fully dissolved, then mix this slurry into the burgoo.  Cook and stir into the mixture until it thickens slightly.  Okra acts as a natural thickener, and I have not found any need to add flour when using okra.  Remove bay leaves and serve.

Spicy Sandwich Spread

I landed on this quick recipe while trying to jazz up a wimpy sandwich and unable to locate the glorious hot pepper relish used in many Italian delis.  It really highlights the tasty new Lucini Chili-Infused Extra Virgin Olive Oil, adding complexity to an otherwise single-note dish.  It would be a great addition to any Super Bowl snack situation, particularly where sandwiches are involved, very easy to prepare (two steps!) and colorful to boot.


4              Hot Cherry Peppers
3 Tb         Lucini Chili-Infused Extra Virgin Olive Oil
1/4 tsp    Smoked Paprika
1/4 tsp    Salt

Remove the seeds from the cherry peppers and mince finely.  Combine with remaining ingredients in a serving bowl.