Monthly Archives: April 2015

Delicious Dogs

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

 

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Delicious Texas Beef Chili

This chili is a little bit of work, but it’s really worth it! Truly delicious…

Photo by Charles Masters

Photo by Charles Masters

 

 

YIELD: Makes 6 to 8 servings
ACTIVE TIME: 1 Hour 15 Minutes
TOTAL TIME: 4 Hours 15 Minutes

Ingredients

  • 4 ounces dried ancho chiles (about 9 chiles)
  • 2 ounces dried guajillo chiles (about 7 chiles)
  • 2 ounces dried pasilla chiles (about 10 chiles)
  • 2 ounces dried chipotle chiles (about 8 chiles)
  • 8 to 12 dried chiles de árbol
  • 8 garlic cloves, unpeeled
  • 1 tablespoon plus 1 3/4 teaspoons kosher salt, divided
  • 1 3/4 teaspoons freshly ground black pepper, divided
  • 1 teaspoon honey
  • 7 tablespoons lard or vegetable oil
  • 6 pounds boneless beef chuck, trimmed and cut into 1/2-inch cubes
  • 2 cups finely chopped yellow onion
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 4 cups low-sodium beef broth
  • 2 teaspoons dried oregano
  • 2 tablespoons masa harina, recommended but optional (see Cooks’ Note)
  • 2 tablespoons dark-brown sugar
  • 2 tablespoons red-wine vinegar
  • 1/2 teaspoon cayenne pepper, plus more to taste
  • Lime wedges, sour cream, chopped red or white onion, jalapeño, and/or cilantro, for serving

Preparation

Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.
If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary
Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).
Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.
In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.
Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.

Cooks’ Note: Masa harina is a ground corn flour used for making corn tortillas, tamales, arepas, and other Latin American dishes. Find it in the Latin or international-foods section of the supermarket.

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Delicious Quinoa

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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Delicious Pistachio Cake with Lemon, Cardamom, and Rose Water

Photo by Mark Weinberg

Photo by Mark Weinberg

 

Serves 10 to 12
  • 8 ounces (2 sticks) butter, slightly softened
  • 1 cup plus 1 tablespoon superfine sugar
  • 3 eggs
  • 1 cup finely ground pistachios
  • 1 cup almond meal
  • 1 Meyer lemon, zested and juiced
  • 1 teaspoon rose water
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/2 to 1 teaspoons cardamom, depending on your preference
  • 2 tablespoons Meyer lemon juice
  • 1 cup confectioners’ sugar
  1. Butter an 8- or 9-inch round baking pan and line it with parchment paper. Preheat the oven to 350° F.
  2. In a stand mixer fitted with a paddle attachment, cream the butter and the sugar until pale and fluffy, 3 to 5 minutes.
  3. Add the eggs one at a time, beating after each addition. Add the ground pistachios and almond meal and mix to combine. Add the lemon juice, lemon zest, and rose water and mix well.
  4. Whisk the flour and cardamom together in a small bowl. Then use a rubber spatula to gently fold this dry mixture into the wet butter and egg mixture. Be careful not to overmix.
  5. Transfer the mixture into the prepared cake pan, spread it out evenly, then bake for 40 minutes. Tent the top of the cake with aluminum foil and bake for another 10 minutes, or until the sides are starting to brown, a toothpick inserted into the center of the cake comes out clean, and the cake is no longer wet-looking or sticky. Allow the cake to cool completely in the pan for several minutes, then transfer to a wire rack to cool completely.
  6. To make the icing, whisk together the lemon juice and confectioners’ sugar. Pour this over the cooled cake, then wait for at least 30 minutes for the icing to set before slicing and serving.
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KALE SALAD WITH BUTTERNUT SQUASH AND LENTILS

I got this recipe from my niece who moved to Southern California. The salad is delicious but the dressing is the real stand out!

Kale-2

1 pound butternut squash (you can buy it already cubed at Costco and grocery stores – it’s a lot easier this way)
1/4 cup olive oil
1/2 teaspoon salt
2 Tablespoons white wine vinegar
2 teaspoons agave nectar or pure maple syrup
1 teaspoon Dijon mustard
1 1/2 teaspoons ginger, finely minced
1 clove finely minced garlic
8 ounces kale, stems removed and torn into bite sized pieces (about 8 cups)
1 1/2 cups cooked brown (or any color really) lentils

Preheat oven to 425.
Line a cookie sheet with parchment paper.  Spread the squash out on a single layer and drizzle with 1 tablespoon olive oil.  The single layer is important because you want the squash to roast.  If it’s too overcrowded it will steam the squash and make it mushy. Sprinkle with 1/4 teaspoon salt and toss with your hands to coat.
Put in the oven for about 25 minutes turning the cookie sheet 1/2 way thru. You want it to be a little brown on the outside and tender on the inside.  Remove from oven and cool.

Stir together vinegar, agave or syrup, mustard, ginger, garlic and remaining 1/4 teaspoon salt. While stirring, drizzle the remaining olive oil slowly into the dressing.

In a large bowl add kale, drizzle in the dressing and toss it around to coat.  Add the cooled squash and lentils and toss a little bit. Taste for seasoning and serve!

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