Beach House Chili 

Recipe by Hog Wild Bar-B-Que, 38 Main Street, Placerville, 530-622-3883, hogwildbar-b-que.com  

• 1/4 cup masa

• 2 1/2 cups warm water

• 8 tbsp. butter

• 4 large onions, roughly diced 

• 4 large green bell peppers, seeded and roughly diced

• 10 lb. 80/20 ground chuck  

• 2/3 cup chili powder

• 2/3 cup garlic powder

• 1/4 cup cumin

• 1/4 cup paprika

• 4 tsp. cayenne

• 4 tsp. kosher salt

• 4 tsp. onion powder

• 2 tsp. black pepper

• 2 tsp. oregano

• 3 qt. tomato sauce (96 oz.)

• 2 1/2 qt. beef broth (2.5 qt. water and 1/4 cup beef base)

Beach House Chili

Mix masa and warm water together till it forms a paste.

Place half of melted butter in stockpot heated to high. Add onions, bell peppers, and remaining melted butter and cook until vegetables sweat and soften.

Add ground chuck and brown. Drain/ladle out as much grease as you can.

Add the spices and stir. Add tomato sauce and beef broth. Bring the liquid to a boil, then stir in beef base.

Lower heat and add masa paste. Let simmer for 15-20 minutes till the chili thickens.

Roasted Beet & Goat Cheese Tapas

Recipe by Enchanted Forest, 372 Main Street, Placerville, 916-715-9755, enchantedforestdining.com

• 1 baguette

• 4 beets roasted
& diced  

• 3 cups goat cheese

• 1 cup pine nuts

• 1 cup honey

Roasted Beet & Goat Cheese Tapas

Cut baguette into ½” slices. Roast beets in 475-degree oven for 10 minutes. Top each slice of bread with 1/2 tbsp. of goat cheese, then sprinkle with roasted beets and pine nuts. Bake for 6 minutes. Drizzle with honey.

Baba Ganoush

Recipe by Zest Kitchen, 2620 Sunset Boulevard, Suite 1, Rocklin, 916- 824-1688, zestvegankitchen.com

• 4 large Globe eggplants

• 3/4 cup lemon juice

• 1 cup tahini

• 8 small cloves garlic, minced 

• 1/2 cup sesame seeds

• 4 tbsp. olive oil (optional)

• 2 tsp. salt

• 2 tsp. smoked paprika

• 1 tsp. red chili powder (more or less, to taste)

Baba Ganoush

Pierce each eggplant a few times with a fork and place on a baking sheet in a 400-degree oven for approximately 45 minutes, flipping over at 20 minutes.

Allow to cool, then peel off the roasted skin, which should come off fairly easily. Chop up the remaining flesh and add to a medium bowl with the remaining ingredients. Stir to combine.

Serve at room temperature in a shallow bowl with smoked paprika and red chili powder sprinkled on top and a sprig of fresh parsley. Serve with sliced pita bread, toast, chips, crackers, and/or sliced vegetables.

Cheesy Garlic Bread 

Recipe by Brickyard, 4364 Town Center Boulevard, Suite 128, El Dorado Hills, 916-772-9464; 1475 Eureka Road, Suite 120, Roseville, brickyard916.com 

• 2 loaves French bread 

• 1 cup mayonnaise

• 2 tbsp. garlic, minced

• 1/2 cup green onions, cut into ¼” rounds

• 1/2 cup cheddar, grated

• 1/4 cup parmesan, grated

• 2 tsp. chili flakes 

Cheesy Garlic Bread

Cut French bread in half, then in half long ways. Mix remaining ingredients in a large bowl. Smear cheesy spread over the bread and bake in a 375-degree oven for 20 minutes. Serve with marinara sauce.

compiled by Megan Wiskus