Friday, October 9, 2009



Devilish Chorizo Chili w/Hominy
2 - 1/2 pounds uncooked chorizo sausages
1 pond ground beef
2 large onions, chopped
5 cloves garlic, minced
2 cans ( 7 oz. each ) diced green chiles
1/4 cup chili powder
1 teaspoon ground chipotle chiles
2 teaspoons chopped fresh oregano
1 teaspoon ground cumin
1 can ( 28 oz. ) crushed tomatoes
1 -1/2 cups ( 12 oz. ) ale or any hearty beer
2 cans ( 15 oz. each ) hominy, drained and rinsed


Squeeze sausage from casings into a 6 to 8 qt. pan over high heat; discard casing. Add beef, onions and garlic. Stir occasionally over high heat, breaking sausage and beef into small pieces, until meat is browned and onion is soft, about 10 minutes. Spoon off and discard fat.

Add green chiles, chili powder, chipotle chiles, oregano and cumin. Cook, stirring 1 minute.

Stir in tomatoes, ale and hominy. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally. Add salt to taste.

Cheddar Witch's Fingers
5 tablespoons butter
1/4 pound ( about 1 cup packed ) shredded extra-sharp cheddar cheese
3/4 cap all-purpose flour
2 tablespoons cornmeal
1 large egg
30 sliced almonds

In a food processor or bowl, whirl or combine butter, cheese, flour and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.

Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 inch wide and about 14 inch long. Top another equal-sized sheet of paper and pat dough into 1/2 - inch thick circle. Whip with plastic and freeze minutes, or refrigerate up to 3 days.

Preheat oven to 375 F.

Peel off top paper and use a shape knife to cut the dough into 30 strips, each about 1/2 - inch think and 5 - inches long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your finger to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow " knuckle " lines in each finger, then press an almond " nail " into the tip. If you like, bend each finger in places to make it look knobby.

Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.

MAKES: 30 ghastly little cheesy fingers


  1. Chorizo Chili.....interesting. Sounds really good. Love the Witch's fingers, very creative:)

  2. I think these sound good any time of year!

  3. It's funny you should post something using grits because last night, as I read FF posts, I got so hungry I made cheese grits! If I had seen those fingers, I probably would have tried them instead. Thanks for the recipes, Geri...

    Happy Foodie Friday!


    Sheila :-)

  4. Way too clever... those cheesy fingers. Looks like we're on the same page today with chili in the pot!

    e-Mom @ Susannah's Aprons

  5. I love the idea of hominy in a chili and those fingers are great. I may have to do a fun Halloween feast this year and use them. Thanks for the post!

  6. Love the witch fingers. They are so adorably scary. My kids would love it. I am going to have to try your chili recipe also. Sounds so good. I bought a can of hominy awhile ago and could not remember what for. Looks like I can use it after all. Thanks again!!

  7. Thanks for the great ideas! Love the witch fingers!

  8. Oh how cute and it sounds good too. Just wanted to drop by and say hello. Good luck with the French Wine Set GIVEAWAY.
    Happy Twirls

  9. Thanks for the great recipes, the fingers are too cute !

  10. wow, you've got some really great recipes on here! I'll definitely have to keep your blog on my list of places to find recipes!

    btw, thanks for stopping by my blog! God bless!

  11. Love your witch fingers!! I will definitely have them with chili on the 31st!!! Thanks for your great ideas and recipes!!

  12. I have seen the variations on the fingers and they are always so cute. And I have never cooked with hominy before. Must put it on my culinary to do list.

  13. Too cool, cheesy fingers! The chili sounds awesome! I enjoy your blog!

  14. The cheddar fingers look like so much fun!