F7U Cutlass

  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 1 clove garlic, pressed
  • 15 oz. can chili beans with sauce
  • 15 oz. can petite diced tomatoes
  • 15 oz. can tomato sauce
  • 3 Tbsp. Williams chili seasoning
  • 6 oz. can tomato juice (Can use 2 cans)
  • 15 oz. can beef broth, as needed

In a large pot, cook crumbled ground beef with onion and garlic until beef is no longer pink.  Remove from heat and discard fat liquids.  Add chili beans, diced tomatoes with juices, tomato sauce, chili seasoning, and tomato juice.  Stir to combine.  Return to simmer and cook down so flavors meld.  Add beef broth as needed for desired consistency.  Recipe can be doubled or tripled!  Enjoy as is or serve with your favorite toppings.

Accompany with Cooper-Garrod F-7U Cutlass

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  • 8 oz. wheel Camembert
  • 1 c. sliced strawberries
  • 2 Tbsp. sugar
  • 1 1/2 Tbsp. balsamic vinegar
  • 2 Tbsp. chopped pistachios

Preheat oven to 350 degrees. In a bowl, stir together strawberries, sugar, and balsamic vinegar; set aside. Place Camembert in a baking dish with sides and some extra space; bake 30 minutes. Remove from oven; spoon strawberries over hot cheese and drizzle with some of the remaining marinade. Sprinkle pistachios over the top. Serve warm with water crackers.

Accompany with Cooper-Garrod Test Pilot F-7U Cutlass

  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 tsp. fennel seeds, crushed
  • 1 Linguica sausage
  • 2 14 1⁄2 oz. cans petite diced tomatoes
  • 3 lbs. mussels, scrubbed
  • 1 c. white wine
  • Fresh tarragon or parsley, chopped

Slice Linguica lengthwise, then into half-moon slices. Heat oil in a Dutch oven. Add sausage, onion, garlic, and fennel seeds; cook until softened, stirring often, about 5-8 minutes. Add tomatoes with juice, then mussels. Pour wine over, cover and bring to simmer. Cook until mussels open, stirring occasionally. Discard any mussels that do not open. Serve in large bowls, sprinkling with chopped tarragon. Crusty bread recommended!

Accompany with Cooper-Garrod Test Pilot F-7U Cutlass

  • 1/2 yellow onion, chopped
  • 1 clove garlic
  • 1 Tbsp. grated ginger
  • 1 Tbsp. balsamic vinegar
  • 1⁄4 c. soy sauce
  • 1 Tbsp. canola oil
  • 2 boneless pork loin chops
  • 1 Tbsp. unsalted butter
  • 1/2 c. Test Pilot Cutlass, F7U
  • 1⁄2 c. dried cranberries

Combine onion, garlic, ginger, balsamic, soy sauce, and oil in a blender; whirl to mix well. Pour over pork chops in a quart Ziploc and marinate in refrigerator 4-6 hours. To cook, remove pork from marinade, shaking off any excess, and discard marinade. Melt butter in a 10” skillet and cook pork chops through, 4-5 minutes each side depending on thickness. Remove from skillet and deglaze pan with wine, adding dried cranberries. Reduce by 1/3 to 1/2. Return pork to pan, coating both sides with sauce. Serve with remaining sauce spooned atop each piece.

Accompany with Cooper-Garrod Test Pilot Cutlass, F7U