Kitchen Guy’s Chicken, Olive and Roasted Red Pepper Tart Recipe
Servings: 6

Ingredients
1 puff pastry, frozen sheet
1 large egg, beaten
1 cup chicken breast, cooked, shredded
1 cup chicken leg quarter, shredded
1/2 cup Kalamata olive, chopped
1 tablespoon tarragon, fresh, or 2 tsp. dried
1 cup Parmesan cheese, shredded
1 teaspoon black pepper, freshly cracked
1 cup roasted red pepper, sliced

Method
Preheat oven to 400. Thaw puff pastry completely and unfold. Slice in half lengthwise to make two long rectangles. Place on a large parchment covered baking sheet, leaving at least an inch of space between rectangles. Use two baking sheets if you have to in order to avoid overcrowding. With a paring knife, score a 1/2–inch border around each rectangle to allow the edge of the pastry to rise.

Kitchen Guy’s Smokin’ Chili Recipe

Ingredients
2 pounds ground chuck
1/2 pound ground pork sausage
1 medium red onion, diced
3 garlic cloves, minced
1 28 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 1/2 Tbsp. cumin
2 Tbsp. chili powder
1 1/2 Tbsp. Mexican oregano*
2 tsp. Tabasco sauce
1 Tbsp. vegetable oil
4 large chipotle chiles, rinsed
2 cups Cheddar cheese
*Italian oregano is okay, too.

Method
Heat a large stockpot with oil. Saute the onions and garlic. Add the ground chuck and pork sausage and cook until meat is browned and onions and garlic are soft.

Add the diced tomatoes and stir. Add seasonings. Then add tomato sauce and bring to a boil. Reduce the heat to a simmer.

Add the chipotle chiles, taking care not to break them open.

For me, the official end of summer never happens until the harvest and my joy at seeing farm stands bursting with color.  The season and whole new year for me as a Jew starts during this season and at Rosh Hashana.  The holiday’s food is sweet - to remind us that this will be a good new year with nothing bitter or sour.  Honey is the favored dipping sauce for bread (the challah) and apples. This year I have so much to be thankful for, especially having my family close. We will be celebrating Rosh Hashana with one big meal and I will prepare the kinds of dishes that make the most of the sweeter, traditional flavors including seasonal ingredients.

The simple and delicious way to make a complicated dessert in no time.

With the approach of colder weather, hearty dishes and hot soups will be making their way back to the dinner table.  The uniquely warm and comforting experience of eating a perfect one pot dish is made possible by the earthy flavors of vegetables and meats which are gently extracted from great seasonal ingredients. An essential ingredient for your fall and winter cooking is homemade stock.

While most home chefs purchase stocks or broths from the market, those products are almost never as good as the homemade kind, and just plain cost too much. Restaurant chefs make their own stocks from scratch for two reasons: because stocks are the foundation of all good soups and sauces (the French word for stock is fond, meaning “foundation”), and because stocks make good use of food scraps that would otherwise be thrown away.