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This is a great dinner for that ski weekend potluck since everything but the salad is portable.

The menu has a Southwestern flair. All too often we forget that regional cooking from the United States is loaded with taste and can be as flavourful and interesting as many foreign foods.

For the chili, the meat should be diced. It can be a lot of work if you do it yourself, so ask the butcher to coarsely grind it for you. It'll make the difference between a good chili and a great one.

WILTED GREENS SALAD WITH BACON AND CANDIED PECANS

This is a terrific way to cook winter greens. We used dandelion, but Swiss chard, turnip greens, collards and escarole will all work.

What you need

Pecans:

1 cup pecans

1 egg white

1 tablespoon sugar

Salad:

1 tablespoon olive oil

5 strips bacon, diced

1 cup chopped onions

1 teaspoon chopped garlic

2 bunches dandelion greens, stems removed

3 tablespoons wine vinegar

What you do

Preheat oven to 350 F.

Toss pecans with egg white and sugar. Lay on a parchment-lined baking sheet and bake for 10 minutes or until pecans are dry and crisped.

Heat oil in a skillet over medium heat. Add bacon and sauté for 5 to 7 minutes or until crisp.

Remove bacon and reserve. Add onions and garlic and sauté until softened.

Drain all but 1 tablespoon of fat and add greens. Sauté for 3 to 4 minutes or until just wilted.

Add vinegar and mix together. Place on a platter and scatter with bacon and pecans. Serve warm. Serves 4.

CHILI BEEF STEW

This is an excellent chili. If you like beans, add 1 can drained kidney beans 10 minutes before the end of cooking time. But most true chilies do not have them.

Ancho chili powder is not too hot and has chocolatey undertones.

What you need

2 pounds beef stewing meat

2 tablespoons vegetable oil

Salt and freshly ground pepper

2 cups chopped onions

1 tablespoon chopped garlic

2 teaspoons dried oregano

2 teaspoons ground cumin

1/4 cup ancho chili powder (or regular chili powder)

1/4 teaspoon cayenne, optional

1 796-millilitre can tomatoes, drained and chopped

2 cups beef or chicken stock

2 tablespoons chopped parsley

What you do

Cut meat into ¼-to-½-inch pieces or have it coarsely ground.

Heat oil in a large sauté pan over medium-high heat. Season beef with salt and pepper and, working in batches, fry beef on all sides for 4 minutes total or until it is a rich brown colour. Remove meat and reduce heat to medium-low.

Add onions and sauté for 4 minutes or until softened. Add garlic and sauté 1 minute longer. Add oregano, cumin, chili powder and cayenne and stir to coat onions and release the flavour. Add tomatoes and chicken stock and stir to incorporate any browned bits of meat and spices on the bottom of the pan.

Bring to boil and return meat to pan. Cover pot, turn heat to low and simmer for 1 hour or until meat is tender. Season with salt and pepper to taste. Sprinkle with parsley just before serving. Serves 4.

SKILLET CORNBREAD

This is the easiest cornbread ever. It is rich, moist and delicious. Serve with the chili or with grilled chicken, any egg dish at brunch or with spicy soups.

What you need

1 cup yellow cornmeal

1 tablespoon baking powder

2 cups grated old Cheddar cheese

2 eggs, lightly beaten

1 cup sour cream

1 cup canned cream corn

3 tablespoons melted butter

1 small seeded and chopped

jalapeno, or to taste

1 teaspoon salt

What you do

Preheat oven to 350 F.

Grease a 9 x 9-inch baking dish or 10-inch heavy oven-proof skillet. Stir all ingredients together, reserving ½ cup cheese for topping.

Spoon batter into baking dish. Sprinkle with reserved cheese and bake for 45 minutes or until golden and just cooked through.

Serve warm. Serves 4 to 6.

CLEMENTINE CUSTARD

PUDDING

This fabulous winter pudding separates into cake and sauce as it bakes.

Serve warm or cold. You can use mandarins or tangerines too.

What you need

1/2 cup clementine juice

2 tablespoons unsalted butter, softened

1/2 cup sugar

2 teaspoons grated clementine rind

3 eggs, separated

3 tablespoons all-purpose flour

1 cup light cream

Pinch salt

1 tablespoon icing sugar

What you do

Preheat oven to 350 F.

Heat clementine juice in a pot over medium heat and reduce to ¼ cup. Cool.

Beat butter using an electric mixer or food processor until light. Gradually beat in sugar until light and fluffy. Beat in clementine rind, then egg yolks one at a time.

Stir flour into batter, alternating with clementine juice and cream. Mix well after each addition.

In a separate bowl, beat together egg whites and salt until soft peaks form. Fold into clementine mixture. Pour batter into a greased 4-cup soufflé dish (or individual soufflé dishes. Place in a baking pan and fill pan with hot water halfway up the soufflé dish.

Bake for 35 minutes (test individual ones after 20 minutes) or until top is set. The bottom will still be liquid.

Sift icing sugar over top and serve hot. Serves 4.