April 19th, 2008 by alice
Tags: Bacon, Beans, Beef, Black, Chili
INGREDIENTS
- 8ouncesbacon, cut into 1/2-inch pieces(about 8 strips)
- 2mediumonions, chopped fine(about 2 cups)
- 1red bell pepper, cut into 1/2-inch cubes
- 2tablespoonsgarlic, minced
- 1/4cupchili powder
- 1tablespoonground cumin
- 2teaspoonsground coriander
- 1teaspoonred pepper flakes(or to taste)
- 1teaspoondried oregano
- 1/2teaspooncayenne pepper(or to taste)
- 2lbs85% lean ground beef
- 2 (16 ounce)cansblack beans, drained and rinsed
- 1 (28 ounce)candiced tomatoes with juice
- 1 (28 ounce)cantomato puree
- table salt, to taste
- 2limes, cut into wedges
-
Optional Condiments
- fresh tomatoes, diced
- avocados, diced
- scallions, sliced
- red onions, chopped
- cilantro leaves, chopped
- sour cream
- shreddedmonterey jack cheeseor cheddar cheese
DIRECTIONS
- Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
- Pour off all but 2 tablespoons fat, leaving bacon in pot.
- Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
- Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
- Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
- Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
- Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
- Adjust seasoning with additional salt.
- Serve with lime wedges and condiments if desired.
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April 19th, 2008 by alice
Tags: , , Poulet
INGREDIENTS
- 1 (3 lb)roasting chickens, cut into 4 pieces
- 2ouncesbutter
- 12smallshallots
- 4ouncesbacon, sliced
- 2tablespoonsplain flour
- 4ouncesbutton mushrooms
- 16smallnew potatoes
- 1/4pintdry white wine
- 1/4pintchicken stock
- 1bouquet garni
- salt and pepper
- 1tablespoonfresh parsley, chopped
- 4slicesbread, fried and cut into croutons
DIRECTIONS
- Melt the butter in a deep pan and fry thechicken pieces until brown all over 5 minutes.
- Remove from the pan and drain.
- Add the onions and bacon to the pan and fry till the onion is just soft.
- Add the flour and cook out for 2 minutes Add the mushrooms, wine, stock, and bouquet garni, bring to the boil to make the sauce, season with salt and pepper.
- Replace the chicken and simmer covered for 20 mins, add the potatoes and cook till chicken and potatoes are done, 20 minutes.
- Discard the bouquet garni and serve with the croutons of bread and boiled green beans. Wonderful.
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April 19th, 2008 by alice
Tags: , All, Pasta, Salad
INGREDIENTS
- 1/3cuporange juice
- 3tablespoonsorange marmalade
- 1 1/2tablespoonsvegetable oil
- 1tablespoonwhite wine vinegar
- 2teaspoonsDijon mustard
- 8ouncesdry penne pasta, cooked, rinsed, and drained
- 1avocado, peeled, seeded, and sliced
- 2smalloranges, peeled and sectioned
- 1mediumred bell pepper, diced
- 3green onions, diced
- 1/4cup choppedfresh cilantro
DIRECTIONS
- In large bowl, whisk together the orange juice, marmalade, oil, vinegar, and mustard.
- Add cooked pasta, mix well.
- Cover and chill, stirring occasionally.
- To serve, add remaining ingredients and toss gently.
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April 19th, 2008 by alice
Tags: , Con, Queso
INGREDIENTS
- 3/4cupwhole milk
- 3tablespoonsunsalted butter
- 1-2tablespoonunsalted butter(for frying)
- 1/4cupbuttermilk
- 1cupfrozen corn kernels, thawed
- 1cup finely groundyellow cornmeal
- 1/4cupsugar
- 1/4teaspoonsalt
- 1cupmonterey jack cheese, grated
- 6slicesmozzarella cheese(about 6 ounces)
DIRECTIONS
- In a medium saucepan, bring the milk to a boil over high heat. (Watch closely so it doesn’t boil over).
- Remove from heat and let sit for a minute. Stir in the 3 tbs of butter and the buttermilk. Stir until the butter has completely melted. Let mixture sit for about 2 minutes.
- Pulse the corn kernels in a food processor until just coarse.
- In a large bowl combine corn, cornmeal, sugar, salt, and Monterey Jack cheese. Stir to combine.
- Gradually add enough of the hot milk mixture to make a very thick batter.
- Heat griddle or large skillet over medium high heat, and melt 1-2 tbs of butter until the foam subsides.
- Drop about 2 tbs of batter into the skillet for each arepa. (They should be about 3 inches in diameter) Cook until underside is golden brown, about 4 minutes, then flip and brown other side.
- When the arepas are cooked on both sides and the batter is cooked through, sandwich 1 slice of mozzarella cheese between 2 arepas. Reduce heat to low, and continue cooking just until the cheese melts, turning once or twice. Continue filling and cooking the remaining arepas.
- Best served hot.
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April 19th, 2008 by alice
Tags: Crock, Mashed, Pot, Potatoes, Red
INGREDIENTS
- 5lbsred potatoes, cut into chunks
- 1tablespoongarlic, minced(to taste)
- 3chicken bouillon cubes
- 1 (8 ounce)containersour cream
- 1 (8 ounce)packagecream cheese, softened
- 1/2cupbutter
- salt and pepper
DIRECTIONS
- In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water.
- In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
- Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.
- Just before serving, stir in butter and season with salt and pepper to taste.
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