In a dry Dutch oven or cast iron skillet, roast chilies on stove top until fragrant with light whiffs of smoke. Remove & cool. Add to food processor slowly and process for a long time; 10 minutes total.
Sunday, December 16, 2018
Ancho Chili Powder
Dried ancho chilies, seeded, stemmed, cut into 1 inch strips.
In a dry Dutch oven or cast iron skillet, roast chilies on stove top until fragrant with light whiffs of smoke. Remove & cool. Add to food processor slowly and process for a long time; 10 minutes total.
In a dry Dutch oven or cast iron skillet, roast chilies on stove top until fragrant with light whiffs of smoke. Remove & cool. Add to food processor slowly and process for a long time; 10 minutes total.
Enchilada Sauce
1/2 cup butter
1/2 cup all purpose flour
1 teaspoon ground black pepper
1.5 teaspoon salt
2 teaspoon garlic powder
2 teaspoon onion powder
4 teaspoons ground cumin
1 teaspoon ground oregano
2 tablespoon ancho chili powder
4 cups beef broth
2 tablespoon tomato paste
Heat butter in a medium size sauce pan over medium heat.
When melted, add flour gradually; stir to mix. Thick mixture. Cook for 1-2 minutes.
Add in the spices and tomato paste. Stir to form a thick paste. Cook for 1 minute.
Stir in the broth. Stir until smooth. Bring mixture to a simmer then reduce the heat.
Stir occasionally.
Step aside and let Lou create Her Enchiladas© or save for use as a base Tex-Mex sauce, whatever that means.
1/2 cup all purpose flour
1 teaspoon ground black pepper
1.5 teaspoon salt
2 teaspoon garlic powder
2 teaspoon onion powder
4 teaspoons ground cumin
1 teaspoon ground oregano
2 tablespoon ancho chili powder
4 cups beef broth
2 tablespoon tomato paste
Heat butter in a medium size sauce pan over medium heat.
When melted, add flour gradually; stir to mix. Thick mixture. Cook for 1-2 minutes.
Add in the spices and tomato paste. Stir to form a thick paste. Cook for 1 minute.
Stir in the broth. Stir until smooth. Bring mixture to a simmer then reduce the heat.
Stir occasionally.
Step aside and let Lou create Her Enchiladas© or save for use as a base Tex-Mex sauce, whatever that means.
Saturday, October 27, 2018
Chili
2 pounds 85% lean ground beef
2 tablespoons; 1.5 - 2 cups water
salt
pepper
3/4 teaspoon baking soda
4 dried ancho chilies, stemmed, seeded, and torn into 1-inch pieces
1 ounce tortilla chips, crushed (1/4 cup)
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 (28 ounce) can whole peeled tomatoes
1 tablespoon vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1-2 teaspoons minced canned chipotle chili in adobo sauce
2 tablespoons agave nectar
2 tablespoons apple cider vinegar
Adjust oven rack to lower-middle position and heat oven to 275 F. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
Yoast anchos in Dutch oven over medium-high heat, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.
Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty work bowl until smooth, about 45 seconds.
Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring to break meat up into 1/4 inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
Add tomato puree, remaining 1.5-2 cups water and agave nectar. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1-1/2 to 2 hours, stirring occasionally to prevent sticking.
Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve. (Chili can be refrigerated for up to 3 days; add water as needed when reheating to adjust consistency.)
Start to finish: 2 hours, 45 minutes
2 tablespoons; 1.5 - 2 cups water
salt
pepper
3/4 teaspoon baking soda
4 dried ancho chilies, stemmed, seeded, and torn into 1-inch pieces
1 ounce tortilla chips, crushed (1/4 cup)
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 (28 ounce) can whole peeled tomatoes
1 tablespoon vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1-2 teaspoons minced canned chipotle chili in adobo sauce
2 tablespoons agave nectar
2 tablespoons apple cider vinegar
Adjust oven rack to lower-middle position and heat oven to 275 F. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
Yoast anchos in Dutch oven over medium-high heat, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.
Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty work bowl until smooth, about 45 seconds.
Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring to break meat up into 1/4 inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
Add tomato puree, remaining 1.5-2 cups water and agave nectar. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1-1/2 to 2 hours, stirring occasionally to prevent sticking.
Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve. (Chili can be refrigerated for up to 3 days; add water as needed when reheating to adjust consistency.)
Start to finish: 2 hours, 45 minutes
Sunday, August 19, 2018
Joan Crawford Party Dip (adapted for the 21st century)
8 oz. cream cheese
2 Tbsp. milk
1/2 cup sour cream
2 Tbsp. lemon juice (1/2 lemon)
1 packet Hidden Valley ranch seasoning
1/2 cup chopped green onions
1/2 to 1 tsp. horseradish (to taste)
Soften cream cheese with milk; add sour cream and beat well with wire coat hanger. Add remaining ingredients and make stand in the corner for 30 minutes. Serve with Frito’s King-Size corn chips or Lay’s potato chips.
Sunday, July 8, 2018
Smoked Salmon and Boursin Quiche
3 eggs
1 1/4 cup heavy cream
1 tspn fresh dill, chopped
1/2 tspn salt
1/2 tspn white pepper
9” frozen deep dish pie shell
1/4 smoked salmon (Nova Scotia or Scottish)
1 5.2 oz Boursin garlic and herb cheese
Preheat oven to 375.
Whisk eggs until fluffy. Whisk in cream, dill, salt, white pepper.
Pour mixture into pie shell. Add salmon and Boursin evenly over the top.
Bake 40-45 minutes until just set.
Let stand 20 minutes before serving.
1 1/4 cup heavy cream
1 tspn fresh dill, chopped
1/2 tspn salt
1/2 tspn white pepper
9” frozen deep dish pie shell
1/4 smoked salmon (Nova Scotia or Scottish)
1 5.2 oz Boursin garlic and herb cheese
Preheat oven to 375.
Whisk eggs until fluffy. Whisk in cream, dill, salt, white pepper.
Pour mixture into pie shell. Add salmon and Boursin evenly over the top.
Bake 40-45 minutes until just set.
Let stand 20 minutes before serving.
Creamy Blue Cheese Dressing and Dip
4 oz blue cheese, crumbled
1 tablespoon sherry vinegar
2/3 cup of mayonaise
1/3 cup a Greek yogurt
salt
pepper
Soften until starting to melt blue cheese in microwave for 15 seconds. Combine until smooth with rest of ingredients using the steel blade in food processor. Refrigerate. Serve.
Dip too.
1 tablespoon sherry vinegar
2/3 cup of mayonaise
1/3 cup a Greek yogurt
salt
pepper
Soften until starting to melt blue cheese in microwave for 15 seconds. Combine until smooth with rest of ingredients using the steel blade in food processor. Refrigerate. Serve.
Dip too.
Wednesday, June 13, 2018
Beurre Maitre d’ Hotel
1/2 cup butter
1 tblsp lemon juice
2 cloves garlic minced
1/2 cup finely chopped parsley
lemon zest
Cream together. Start with butter alone and slowly add the rest in order.
Put on anything.
1 tblsp lemon juice
2 cloves garlic minced
1/2 cup finely chopped parsley
lemon zest
Cream together. Start with butter alone and slowly add the rest in order.
Put on anything.
Monday, June 11, 2018
Gus's World Famous Hot & Spicy Fried Chicken
Never fry chicken again
Sunday, June 3, 2018
Britney’s Salty Sister (aka Caprese Spears)
Fresh basil whole leaves cut into 1/2 or 1/4'sCiliegine Mozzarella Fresca cut in 1/2
Cherry tomatoes cut in 1/2
Toothpicks
Salt block (optional)
If using salt block, place in refrigerator for 2 hours.
In order, spear ingredients on toothpick and place on block.
Place salt block fridge for 1 hour. Serve
Sunday, April 29, 2018
"Scat-fry" Green Beans
Green beans; cleaned, trimmed
pat of butter
salt
Combine in sauce pan medium heat for about 7-8 minutes cover 1/2 the time. Keep crunchy.
pat of butter
salt
Combine in sauce pan medium heat for about 7-8 minutes cover 1/2 the time. Keep crunchy.
Horseradish Sour Cream
2 cups sour cream
juice of 1 lemon
2 small shallots; chopped
2 tablespoons fresh parsley; chopped
salt
pepper
1 teaspoon Dijon mustard
3 tablespoons "hot" cream horseradish
Mix.
Its a dip; its a sauce; no its both.
juice of 1 lemon
2 small shallots; chopped
2 tablespoons fresh parsley; chopped
salt
pepper
1 teaspoon Dijon mustard
3 tablespoons "hot" cream horseradish
Mix.
Its a dip; its a sauce; no its both.
Beef Tenderloin
4.5 lb beef tenderloin trimmed
1/2 cup olive oil
1 tablespoon vinegar (red wine, balsamic, sherry)
1/4 cup fresh parsley; chopped rough
1 teaspoon fresh tyme; leaves
2 cloves garlic; smashed
salt
pepper
1-2 hours prior to cooking, remove tenderloin from fridge and dry with a paper towel.
Rub with remaining ingredients. Cover and allow to reach room temp.
Preheat grill with all burners on HIGH for 20 minutes.
Sear tenderloin for 3 minutes on each side.
Turnoff 1/2 burners and use indirect cooking until more than one location in the loin is 128 F.
30 tp 50 minutes depending on starting temp, heat, etc.
Use a meat thermometer. Trust it. It's perfect medium rare.
Remove, cover and allow to rest for 20 minutes. Slice at a 1/2 "
1/2 cup olive oil
1 tablespoon vinegar (red wine, balsamic, sherry)
1/4 cup fresh parsley; chopped rough
1 teaspoon fresh tyme; leaves
2 cloves garlic; smashed
salt
pepper
1-2 hours prior to cooking, remove tenderloin from fridge and dry with a paper towel.
Rub with remaining ingredients. Cover and allow to reach room temp.
Preheat grill with all burners on HIGH for 20 minutes.
Sear tenderloin for 3 minutes on each side.
Turnoff 1/2 burners and use indirect cooking until more than one location in the loin is 128 F.
30 tp 50 minutes depending on starting temp, heat, etc.
Use a meat thermometer. Trust it. It's perfect medium rare.
Remove, cover and allow to rest for 20 minutes. Slice at a 1/2 "
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