Competition

11/10/08 – CASSEROLE CRAZY
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As my first venture into the wider NYC food scene, I signed up for the 4th Annual Casserole Party held at Brooklyn Label last Monday night. My dish sadly did not place, but after questioning the judges and reading the blogs of other participants, I and my casserole partner have deduced that the decision came down to one of three judges, who just doesn’t like Cincinnati-style chili.

Coverage of the Event
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“Each casserole was a personal expression of heritage, be it Cincinnati chili or a fried-rice-and-panko Asian twist.”

http://www.smithmag.net/obsessions/2008/11/11/casserole-crazy-stories-on-your-stove/

Watch footage of the event from gardenfork featuring yours-truly in the background:

Inspiration
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Competition details included (paraphrased slightly):

1. Entries must be original or “family” recipes.
2. A casserole is considered an entree consisting of two or more solid ingredients (one generally a starch) BAKED in a casserole dish
3. Judges consisted of 2 males and one female.

And so I asked myself:

1. What is my favorite childhood dish – Chiletti (a concoction of chili over spaghetti, courtesy Dad’s grad and post-grad work in Ohio.
2. What is a classic casserole that EVERYONE loves – mac n cheese
3. What is the best comfort food to bring to a guys house – 7 layer dip

The outcome:

Cincinnati 7-way
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Base:
1/2 lb, dry spaghetti noodles (half a package), cooked to just al dente
4 oz shredded extra sharp cheddar cheese
1/2 cup chopped green onion
4 oz light sour cream
1 egg

Filling (chili):
4 tbsp cumin
4 tbsp chili powder
1 tbsp granulated garlic
2 tsp cayenne pepper
2 tsp cinnamon
2 tsp cocoa powder
Salt and fresh cracked pepper to taste 1 lb lean ground beef, browned
1 small yellow onion, finely diced
4 cloves garlic minced
1 sweet pepper, finely diced (seeds removed)
1 jalapeño pepper, finely diced (remove seeds and ribs as desired, I leave mine in)
1 cubanello pepper, finely diced (seeds removed)
1 16 oz can crushed tomatoes
4 tbsp balsamic vinegar
1 can red kidney beans with canning liquids
1 can pinto beans with canning liquids
1 can black beans with canning liquids
1 tbsp molasses

Crust:
1 package Jiffy corn muffin mix
(You’ll need an egg and milk per the directions)
1 cup crushed Fritos corn chips

Garnish: (the important step we missed)
Sour cream and fresh chopped green onion or diced tomato

Equipment: 1 medium casserole dish (13×9) with at least a 2″ side.

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Make chili:
Combine dry spices into a single mix

Brown ground beef with onion and garlic and add 2 tsp of spice mix to meat. Cook 10 minutes over medium heat.

Add peppers and cook until softened.

Add crushed tomatoes and beans with liquid. Add molasses and the rest of the seasoning mix to taste and simmer 30 minutes. Make sure chili has a good kick as it will be dulled by other ingredients. Chili consistency should be that of a thick stew, if watery cook with the top off until reduced.

Make base:
Toss cooked noodles with cheese, egg, and green onion. Coat a 9×12 casserole with cooking spray and spread an even layer of the base along the bottom. Cook at 350 about 12 to set.

Complete:
Mix corn bread according to package and let stand 15 minute to set up.

Spread a 1.5″ layer of chili on top of pre-baked base. Spread as even layer of corn bread mix over the top of chili (will be thin). Crunch up a few handfuls of Fritos and sprinkle evenly over corn bread.

Bake 15-20 minutes at 400 degrees, until corn bread has begun to brown and chili is bubbling around the edges.

Cool slightly before serving with a side of sour cream and diced tomato and green onion.

Results

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2 out of 3 judges confirmed considering the casserole as a finalist. Judge number 3 admitted that she doesn’t like Cincinnati-style chili and so went I hope for victory.