Combine all ingredients except for the cheeses in a container large enough to hold the cheese cubes (and olives if using). Whisk until well combined. Place the cheeses in the container, stir gently to cover the cubes with the marinade. Let sit covered in the refrigerator for at least 8 hours before serving, stirring occasionally. Bring to room temperature before serving. Can be stored, covered in the refrigerator for 1 month.
In a large heavy kettle (or Dutch oven) heat the oil over moderate heat until hot. Add the onions and garlic and cook, stirring occasionally, until softened. Increase the heat to moderately high and add the pork and beef. Cook, and stir to break up lumps, until the meat is no longer pink.
Reduce heat to moderately low and stir in the tomatoes, beef broth, balsamic vinegar, raisins, chili powder, spices and salt. Simmer partially covered, stirring occasionally, for 30 minutes. Simmer chili uncovered, stirring occasionally, for another 30 minutes. Quarter the olives and add to the chili with the almonds. Simmer for an additional 5 minutes.
Serve chili over rice. Serves 4-6
Check out my recent Blog entry “Snowmageddon Chili!”
In a small bowl combine the oregano, thyme, paprika, cayenne, sugar, salt and pepper. Pat the catfish dry and sprinkle half of the spice mixture on one side of the fish fillets.
In a large skillet, heat the garlic oil and butter together over moderately high heat until the butter foam subsides. Add catfish to skillet. The side that has the spice mixture on it should be facing down. As soon as the fish is in the skillet, sprinkle the remaining spice mixture on the other side. Saute for approximately 5-6 minutes on the first side before turning. Note: when you turn the fish, it should have a very dark, blackened appearance. Do not worry – it will not taste burned. Continue cooking on the other side for an additional 5-6 minutes, or until cooked through (flakes easily when tested with a fork).
Transfer fish to serving plates and spoon whatever is left in the pan over top of the fish.
Preheat oven to 350 degrees. Combine graham cracker crumbs and sugar in a medium-sized bowl. Stir in melted butter until thoroughly combined. Pack mixture firmly and evenly into an 8-inch square baking pan. Bake crust in the middle of the preheated oven for 10 minutes, remove from oven and cool 5 minutes.
While crust is baking, add egg, milk, lemon zest, and lemon juice to the cream cheese. Blend with an electric hand mixer until very smooth and no lumps are visible. Add the honey and blend in thoroughly with the mixer. Pour the cream cheese mixture over the crust and bake in the middle of the oven until slightly puffed and set, which should take about 30 minutes.
Cool cheesecake in the pan for 1/2 hour, then chill in refrigerator, covered, until cold, 2-3 hours. Cut into squares.