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 sea salt. Show all posts
Showing posts with label sea salt. 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.
Wednesday, May 27, 2009
Tri-Tip and left overs! Mmmmm
Oven Roasted Tri-Tip
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped garlic
Dry rub or marinade of your choice.
1 1/2 to 2 1/2 pound beef tri-tip, fat trimmed to 1/4 inch
Pan Sauce: (do not make if you use a wet marinade)
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon chopped fresh herb of your choice such as thyme or rosemary, or 1/2 teaspoon dried
1 tablespoon Dijon mustard
Sea Salt and freshly ground black pepper
Flavor Step: If you're using the garlic rub or a dry rub, combine all ingredients and generously season or rub the meat all over and let it stand at room temperature for up to 2 hours. Or cover the roast and leave it overnight in the refrigerator; let it sit at room temperature for 2 hours before cooking. If you're using a wet marinade, puncture the meat all over with a meat fork or skewer. Place it in a zip-lock bag or large bowl and pour the marinade over the meat. Marinate (cover if using a bowl), for up to 2 hours at room temperature or overnight in the refrigerator. If the meat has been refrigerated, let it sit at room temperature for 2 hours before cooking.
Preheat the oven to 450 degrees F. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115 degrees F to 120 degrees F for rare, 120 degrees F to 125 degrees F for medium-rare.
Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.
Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in the mustard and taste for salt and pepper.
Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve.
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped garlic
Dry rub or marinade of your choice.
1 1/2 to 2 1/2 pound beef tri-tip, fat trimmed to 1/4 inch
Pan Sauce: (do not make if you use a wet marinade)
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon chopped fresh herb of your choice such as thyme or rosemary, or 1/2 teaspoon dried
1 tablespoon Dijon mustard
Sea Salt and freshly ground black pepper
Flavor Step: If you're using the garlic rub or a dry rub, combine all ingredients and generously season or rub the meat all over and let it stand at room temperature for up to 2 hours. Or cover the roast and leave it overnight in the refrigerator; let it sit at room temperature for 2 hours before cooking. If you're using a wet marinade, puncture the meat all over with a meat fork or skewer. Place it in a zip-lock bag or large bowl and pour the marinade over the meat. Marinate (cover if using a bowl), for up to 2 hours at room temperature or overnight in the refrigerator. If the meat has been refrigerated, let it sit at room temperature for 2 hours before cooking.
Preheat the oven to 450 degrees F. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115 degrees F to 120 degrees F for rare, 120 degrees F to 125 degrees F for medium-rare.
Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.
Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in the mustard and taste for salt and pepper.
Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve.
Friday, April 24, 2009
Breaded Garlic Parm Baked Steak Fries
recipe Courtesy Rachael Ray
4 large Idaho potatoes, each cut into 8 wedges
Salt
1/4 cup grated Parmigiano Reggiano
1/4 cup breadcrumbs
1 tablespoon garlic powder
Ground black pepper
4 tablespoons EVOO – Extra Virgin Olive Oil
Preheat oven to 425ºF.
Place the potato wedges into a pot with some salt and cover with cold water. Place the pot over medium-high heat and bring up to a bubble. Simmer the potatoes until just tender, about 7-8 minutes.
While the potatoes are cooking, combine the cheese and breadcrumbs in a small bowl. Reserve.
When the potatoes are cooked, toss them in the EVOO, salt and pepper in a bowl. Sprinkle the cheese and breadcrumb mixture over the potatoes, tossing to coat and pressing on them lightly so that the mixture sticks. Transfer the potatoes to a nonstick bake sheet and then into the oven to bake, turning once halfway through, until golden brown and crispy on all sides, about 10-15 minutes
4 large Idaho potatoes, each cut into 8 wedges
Salt
1/4 cup grated Parmigiano Reggiano
1/4 cup breadcrumbs
1 tablespoon garlic powder
Ground black pepper
4 tablespoons EVOO – Extra Virgin Olive Oil
Preheat oven to 425ºF.
Place the potato wedges into a pot with some salt and cover with cold water. Place the pot over medium-high heat and bring up to a bubble. Simmer the potatoes until just tender, about 7-8 minutes.
While the potatoes are cooking, combine the cheese and breadcrumbs in a small bowl. Reserve.
When the potatoes are cooked, toss them in the EVOO, salt and pepper in a bowl. Sprinkle the cheese and breadcrumb mixture over the potatoes, tossing to coat and pressing on them lightly so that the mixture sticks. Transfer the potatoes to a nonstick bake sheet and then into the oven to bake, turning once halfway through, until golden brown and crispy on all sides, about 10-15 minutes
Saturday, January 26, 2008
Spices and Containers
Well we need some ideas here for containers for all these rubs and spices! Some great places to look: Crate and Barrel, The Container Store, and Ikea. All have websites under the same name. From tupperware, to old-fashioned spice jars, to tins, and tins with clear lids - all make great containers to store or give. Add a label and your in business too! Have fun experimenting with spices and herbs - they all have a different and unique flavor to add to food.
Now here is a great way to combine flavor without constantly opening 3 different spice containers -
House Seasoning:
1 cup sea salt
1/4 cup pepper
1/4 cup garlic powder
AND if you like to use onion powder alot too, then add
1/4 cup onion powder too!
Makes 1 1/2 - 1 3/4 cup, so share some! Enjoy! :)
Now here is a great way to combine flavor without constantly opening 3 different spice containers -
House Seasoning:
1 cup sea salt
1/4 cup pepper
1/4 cup garlic powder
AND if you like to use onion powder alot too, then add
1/4 cup onion powder too!
Makes 1 1/2 - 1 3/4 cup, so share some! Enjoy! :)
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