Warming Up a Chili Evening

For those of us who are chronically short of time, there are ways to open our homes to guests, and it is possible to reduce time and effort without sacrificing quality. For example, an evening with friends can revolve around something as simple as chili.

Our menu for eight would include the recipes below, and to these we would add an appetizer of tortilla chips with tomato salsa, perhaps accompanied by margaritas. A simple salad and warm tortillas can accompany the chili. If we wanted to cook in advance, we would make the chili the day before without adding the scallops or fish.

If made in advance, the chili’s flavors will develop overnight, and the dish can be finished the next day. The pie can also be made a day in advance, then covered and refrigerated, but the cream should be whipped and garnishes prepared just before serving.

COASTAL CHILI

2 tablespoons canola or vegetable oil

2 cloves garlic, minced

1 large onion, chopped

2 tablespoons chili powder

2 teaspoons cumin seeds or 1/2 teaspoon ground

1 teaspoon dried oregano

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

4 cups peeled, chopped fresh tomatoes or 2 (16-ounce) cans stewed tomatoes, drained

2 (16-ounce) cans kidney beans, undrained

2 medium green peppers, seeded and coarsely chopped

2 pounds bay scallops or sea scallops, cut into 1/2-inch pieces

Sour cream

Combine oil, garlic, onion, chili powder, cumin, oregano, cinnamon, salt, cayenne and black peppers in 3-quart microwave-proof casserole. Cover with wax paper and microwave on HIGH (100% power) until onion is tender-crisp, 2 to 4 minutes.

Add tomatoes, undrained kidney beans and green peppers. Cover and microwave on HIGH until mixture is boiling, 8 to 10 minutes. Stir well. Place scallops around outer rim of casserole. Cover with wax paper and microwave on MEDIUM (50% power) until scallops are cooked through, 12 to 18 minutes. Stir to mix well.

Let stand, covered, 5 minutes before serving. Serve with hot cooked rice and dollops of sour cream. Makes 8 servings.

Note: You may substitute any firm-fleshed fish, such as monkfish, shark or skate (cut into 1/2-inch pieces), or you may combine scallops and peeled and deveined uncooked shrimp. To make in advance, cook until just before scallops are added, then cover and refrigerate. About 30 minutes before serving, microwave on HIGH, covered, until mixture is boiling, 10 to 15 minutes. Then add scallops and continue as above.

MARGARITA PIE

1 cup granulated sugar

3 tablespoons cornstarch

1/4 cup unsalted butter

2 teaspoons grated lime or lemon zest

1/2 cup freshly squeezed lime juice

1/2 cup half and half

1/4 cup tequila

1 tablespoon triple sec

Crust

1 cup plain yogurt

1 cup whipping cream

2 tablespoons powdered sugar

2 whole limes, very thinly sliced, for garnish

Coarse salt

Combine granulated sugar, cornstarch, butter, grated zest, lime juice and half and half in 2-quart microwave-proof casserole. Microwave on HIGH (100% power) 2 minutes. Stir well. Microwave on HIGH until thickened, 1 to 3 minutes more.

Beat mixture with electric beater or by hand until smooth, 1 to 2 minutes. Beat in tequila and triple sec. Refrigerate mixture to cool about 1 hour or speed-cool in freezer 20 minutes. Fold in yogurt and pour into Crust. Smooth top evenly with knife.

Whip cream and sweeten with powdered sugar. Spoon whipped cream on top of pie.

Dip 1/2 of each lime slice into coarse salt and insert unsalted sides into whipped cream around outer rim of pie, angling slices toward outside. Chill at least 1 hour before serving. Makes 8 servings.

Crust

6 tablespoons unsalted butter

1 1/2 cups finely ground zwieback crumbs

2 tablespoons sugar

Place butter in 9-inch glass pie plate and microwave on HIGH (100% power) until melted, 1 to 2 minutes. Stir in crumbs and granulated sugar. Press mixture against sides and bottom of dish to form even crust. Microwave on HIGH until set, 1 1/2 to 2 minutes.