2 c. water
1 c. beer ( or can substitute 1 c. beef broth)
1- 1 1/4 lbs. lean hamburger
2 Tbsp. onion powder
1 tsp mustard powder
1 tsp mustard from fridge (any kind you like & have on hand)
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 Tbsp. chili powder
3/4 tsp. black pepper
1/2 tsp. Chipotle chili powder
1/2 tsp. cumin
3/4 Tbsp. salt
3/4 tsp. ground allspice
8 oz. can tomato paste
3/4 Tbsp. cider vinegar
1 lrg. and 1 small whole bay leaves
Crumble raw hamburger (do NOT brown) into water, add all ingredients, stir with wooden spoon while bringing mixture to a boil, then simmer, uncovered, for 3 hours, chili will thicken as it cooks, stirring occasionally. Due to raw meat in initial mix - DO NOT taste for at least 1-2 hours. Remove bay leaves. Serves 5 to 6. Serve and top with cheese, and onions, if wish. Great on chips with cheese, on hotdogs or hamburgers, or serve with cornbread. ~ ENJOY :) IS So delicious and worth the wait! Freezes well or enjoy over the next 3 days.
Showing posts with label cumin. Show all posts
Showing posts with label cumin. Show all posts
Sunday, August 2, 2009
Wednesday, June 3, 2009
Amazing and EASY Homemade Enchilada Sauce
3 cups chicken broth
4 Tbsp. Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder (with no salt added)
3/4 tsp. sea salt
1 pinch ground cinnamon (less than 1/16 tsp.)
3/4 tsp. sugar
5 Tbsp. cold water
4 Tbsp. white flour
Directions:
In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.
Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
As you can see, this enchilada sauce recipe is very quick to make.
So go on, make some cheese, beef, or chicken enchiladas tonight for dinner.
4 Tbsp. Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder (with no salt added)
3/4 tsp. sea salt
1 pinch ground cinnamon (less than 1/16 tsp.)
3/4 tsp. sugar
5 Tbsp. cold water
4 Tbsp. white flour
Directions:
In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.
Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
As you can see, this enchilada sauce recipe is very quick to make.
So go on, make some cheese, beef, or chicken enchiladas tonight for dinner.
Friday, May 1, 2009
Spiced Grilled Chicken
5 minute prep, 30 minute marinade, 30 minutes in the oven and Yum-O! Courtesy Rachael Ray, Everyday
One 6-ounce container yogurt
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper
4 large chicken breast halves on the bone
1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 teaspoon each salt and pepper. Cut 2 slashes in each chicken breast through to the bone and add to the yogurt mixture; turn to coat. Refrigerate for 30 minutes.
2. Preheat the oven to 450°. Place the chicken on a rack set over a rimmed baking sheet and roast until cooked through, about 30 minutes.
One 6-ounce container yogurt
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper
4 large chicken breast halves on the bone
1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 teaspoon each salt and pepper. Cut 2 slashes in each chicken breast through to the bone and add to the yogurt mixture; turn to coat. Refrigerate for 30 minutes.
2. Preheat the oven to 450°. Place the chicken on a rack set over a rimmed baking sheet and roast until cooked through, about 30 minutes.
Wednesday, March 5, 2008
Tyler's Ultimate TACOs....
Now here is one hotty in the kitchen! Aren't his wife and kids lucky! Try this all inclusive dinner for a smash home run hit with your family tonight - MMmmmm Delicious!!!! (can easily subsitute chicken, pork shoulder, or ???) Watch Tyler, live on his show making this meal, with grilled corn too - coming up on April 20th too! The ultimate fiesta party in your mouth is just a couple ours away for all you foodies!
Mexican Pot Roast Tacos
Recipe courtesy Tyler Florence, 2007
See this recipe on air Sunday Apr. 20 at 8:30 AM ET/PT.
Show: Tyler's Ultimate
Episode: Ultimate Beef Tacos
2 pounds beef shoulder
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Vegetable oil, for deep frying
6 fresh medium corn tortillas
Kosher salt
3 cups finely shredded white cabbage
Guacamole, recipe follows
1/4 bunch fresh cilantro leaves
For the simple salsa:
1 (28-ounce) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
1 small red onion, roughly chopped
1 Serrano chile
1 garlic clove, roughly chopped
2 limes, juiced
1/2 cup chopped cilantro leaves
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
For the simple salsa:
To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
leaves.
Guacamole:
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving. Yield: about 4 cups
Mexican Pot Roast Tacos
Recipe courtesy Tyler Florence, 2007
See this recipe on air Sunday Apr. 20 at 8:30 AM ET/PT.
Show: Tyler's Ultimate
Episode: Ultimate Beef Tacos
2 pounds beef shoulder
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Vegetable oil, for deep frying
6 fresh medium corn tortillas
Kosher salt
3 cups finely shredded white cabbage
Guacamole, recipe follows
1/4 bunch fresh cilantro leaves
For the simple salsa:
1 (28-ounce) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
1 small red onion, roughly chopped
1 Serrano chile
1 garlic clove, roughly chopped
2 limes, juiced
1/2 cup chopped cilantro leaves
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
For the simple salsa:
To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
leaves.
Guacamole:
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving. Yield: about 4 cups
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