Saturday, October 11, 2008

Texas Beef Brisket Chili

A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.Yield: Makes 8 to 10 servings

6 large dried ancho chiles
6 ounces bacon, diced
4 Cups onions, chopped
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash

Garnishes:Fresh cilantro leavesChopped red onionDiced avocadoShredded Monterey Jack cheeseWarm corn and/or flour tortillas

For chili:
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes. Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.Garnishes:Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

pumpkin chocolate chip bread

2 C Flour
2 Tsp bake powder
1 Tsp bake soda
1 Tsp ground cinnamon
1/4 Tsp cloves
1/2 Tsp ground nutmeg
1/2 Tsp ground ginger
1/4 Tsp salt
1 stick butter
3/4 C sugar
1/4 C honey
2 Lg eggs
1 C pumpkin puree
1/2 C plain yogurt
1 Bag chocolate chip morsels(preferably mini chips)

Preheat oven to 350. Grease loaf pan(s) Combine all ingredients except the chocolate chips into a processor or mixing bowl and mix until well combined. Fold in chocolate chips. Pour batter into prepared pans and bake until center comes out clean (approx 1 hour) Let bread cool 15 minutes.

Oyster Sauces

Hog Wash

1/4 cup seasoned rice vinegar
1/4 cup natural rice vinegar
1 large shallot, peeled and finely diced
1 large Jalapeno pepper, seeded and finely diced
1/2 bunch of cilantro, finely chopped
juice of 1 lime

Classic French Mignonette

1/4 cup quality red wine vinegar
1/4 cup Champagne vinegar
1 larger shallot, peeled and finely diced
cracked black pepper to taste

A lil' spicy, a lil' sweet Oysters BBQ

1 cup ketchup
1/4 cup Worcestershire sauce
3 cloves garlic, crushed
2 Tbs honey
2 Tbs fresh squeezed lemon juice
Dash tobasco

White Chocolate and Yogurt Ice Cream

As for the process, I heated the half and half and salt together to just below a boil and slowly poured it over the chopped white chocolate and then stirred it to melt it and make it into a silken emulsion. I then folded the drained yogurt into the white chocolate emulsion until it was completely incorporated, strained the mixture and let it chill. When the mixture was cold I sent it for a spin in our ice cream maker. While the base is delicious in its chilled state, it takes on a whole different nature when frozen as ice cream.

The ingredients:
1/2 c half and half
1/4 t salt
8 oz chopped white chocolate
11 oz non-fat Greek Yogurt

Friday, October 3, 2008

A week in Food.

While we were in Mexico we discovered a Taco Stand in town and they give us the best food memories of Mexico especially the Head and Tongue Tacos. I also had a Huaraches (pic above)for the first time and they were excellent. Closer to home we had Prawn and Potato Torta which is a simple lunch item. Cut seasoned Shrimp into medium pieces and flash saute. Cut and steam medium dice yukon gold Potatoes. Add Scallion, Basil, Blanched Spinach or Asparagus. Layer together in a greased ovenproof dish and cover with beaten seasoned eggs ( fill 3/4 with egg does not need to be totally covered). Bake in a 350f oven in a water bath for 30 to 45 mins. let it rest flip it out, cut and serve with a Romesco Sauce.

Romesco Sauce
2 large tomato Roasted (1/2 lb)
1 t dried ancho chile
1/3 cup extra-virgin olive oil
2 tablespoons hazelnuts, toasted
2 tablespoons blanched almonds toasted
3 thick slices firm white bread, cut into 1/2-inch cubes, toasted
2 large garlic cloves roasted
1/2 yellow onion roasted
1/8 teaspoon dried hot red pepper flakes
1/4 cup drained bottled pimientos,
2 tablespoons Sherry vinegar
1/4 teaspoon salt, or to taste
Adjust consistency with water.
With Food Processor pulse nuts then onion, tomato, garlic, bread. Add the rest but the oil then emusify by drizzling in at the end while blade is running.
Beef Cheek Ravoli's with Red Wine & Herbs YUM!!
2 pounds beef cheeks
2 tablespoons grapeseed or vegetable oil
2 onions, coarsely chopped
2 carrots, peeled
1/2 bunch of thyme
8 peppercorns
2 bay leaves
1 piece of Star Anise
1 (750-ml) bottle red wine
2 cups of Veal Demi Glace
6 (3- by 1-inch) strips of orange
Preheat oven to 350°F. with rack in middle.

Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides. Transfer to a plate with tongs.
Add onions, carrots to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine, zest,Spices,thyme and demi glace and bring to a boil. Add beef Cheeks and return to a boil. Cover pot and braise in oven until meat is very tender, 3 to 4 hours . Remove Beef and let it cool. Pull Cheek meat and season. Using fresh pasta make ravioli and freeze. Skim Fat of Braising liquid and reduce sauce to 1cup then whisk in a little cold butter to finish sauce. Cook Ravioli and mix with sauce and finish with chopped herbs.