Tag Archives: comfort food

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 Turkey Shawarma with Tomato Relish and Tahini Sauce

This is the best turkey breast recipe we have ever made. Truly delicious, easy and a little bit exotic!

Photo by Hans Gissinger

Photo by Hans Gissinger

YIELD: Makes 8 servings

Ingredients

2 1/2 pounds 1/4-inch-thick turkey cutlets
2 onions, cut into 1/4-inch-thick rounds
1 tablespoon turmeric
2 teaspoons coarse kosher salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon hot paprika or cayenne pepper
8 tablespoons (about) extra-virgin olive oil, divided
8 whole pita breads
Tomato Relish
Tahini Sauce
1 cup thinly sliced pickled eggplant* or sour dill pickles

Preparation

Arrange turkey cutlets in 15x10x2-inch glass baking dish. Spread onion slices in 13x9x2- inch glass baking dish. Mix turmeric, coarse salt, ground coriander, ground cumin, black pepper, white pepper, and hot paprika in small bowl. Sprinkle onion slices with 1 tablespoon spice mixture, then drizzle 2 tablespoons olive oil over, turning onions to coat both sides. Sprinkle remaining spice mixture over both sides of turkey cutlets, rubbing in spice mixture with fingertips to coat. Drizzle 4 tablespoons olive oil over turkey, turning cutlets to coat both sides. Cover and chill onions and turkey at least 4 hours and up to 8 hours.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Brush pita breads with 2 tablespoons oil. Grill onion slices until tender, about 4 minutes per side. Grill turkey cutlets until cooked through, about 3 minutes per side. Grill pita breads until grill marks appear, about 2 minutes per side. Transfer turkey cutlets and onion slices to cutting board and keep pita breads warm. Working in batches, stack several turkey slices and cut thinly crosswise. Repeat stacking and cutting with onion slices. Mix together turkey and onions in large bowl. Place 1 pita bread on each of 8 plates. Top with turkey-onion mixture, then Tomato Relish, Tahini Sauce, and eggplant and serve.
*Eggplant packed in a pickling brine of water, vinegar, salt, herbs, and spices; sold at Middle Eastern markets.

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Mmm, more delicious sweet treats!

© Annabel's & Co. Catering, 2014

© Annabel’s & Co. Catering, 2014

© Annabel's & Co. Catering, 2014

© Annabel’s & Co. Catering, 2014

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Delicious Roasted Pumpkin with Toasted Quinoa, Dates and Sage

Serves 8 -10

 

1 Small Sugar Pumpkin (2 to 3 pounds), halved and seeded

Extra Virgin Olive Oil

Kosher Salt and Freshly Ground Pepper

2 Cups Quinoa

2 Cups pitted and julienned Medjool Dates

¼ Cup small fresh sage leaves

Preheat oven to 375f.

Cut the pumpkin into pieces roughly 3 in. square and arrange on a rimmed baking sheet, skin side down.  Drizzle with olive oil and sprinkle of salt and pepper.  Roast the pumpkin until soft, about 1 hour.  Once cool enough to handle, peel off and discard the skin and place the roasted pumpkin flesh in a bowl.

Place a dry skillet over medium heat and add the quinoa.  Toast for 5 to 10 minutes or until the quinoa releases a yummy toasty aroma.

Add 3 cups water and 1 tablespoon kosher salt, cover and bring to a boil.  Reduce the heat to low and simmer the quinoa until the water has been absorbed about 25 minutes.  Remove from heat and set aside covered (the steam will finish cooking the quinoa).

Once the quinoa is cooled off a little, add it to the bowl with the roasted pumpkin along with dates, torn sage leaves and 2 tablespoons olive oil.  Toss gently to combine.  Season with more salt and pepper.

 

Serve at room temperature.

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DELICIOUS WHOLE ROASTED CAULIFLOWER

2 ½ CUPS DRY WHITE WINE
1/3 CUP OLIVE OIL
¼ KOSHER SALT
3 TABLESPOONS FRESH LEMON JUICE
2 TABLESPOONS UNSALTED BUTTER
1 TABLESPOON CRUSHED RED PEPPER FLAKES
1 TABLESPOON SUGAR
1 BAY LEAF
1 HEAD OF CAULIFLOWER, STEM TRIMMED, LEAVES REMOVED

Heat oven to 475f.
Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf and 8 cups water to a boil in a large pot.
Carefully, lower cauliflower, reduce heat and simmer, turning occasionally, until a knife inserts in center easily, 15 to 20 mins.
Using 2 slotted spoons transfer cauliflower to a rimmed baking sheet or roasting pain, draining well.

Put in oven and roast rotating pan halfway through until brown all over 30 to 40 minutes.

Sprinkle with sea salt and serve with spicy whipped feta.

SPICY WHIPPED FETA

1POUND SOFT GREEK FETA
½ CUP GREEK YOGURT PLAIN
½ TO 2/3 CUPS EXTRA VIRGIN OLIVE OIL
1 TEASPOON FINELY GROUND BLACK PEPPER OR TO TASTE
2 TO 3 TABLESPOONS FRESH LEMON JUICE OR TO TASTE

Crumble the feta. Place it in the bowl of a food processor and pulse with yogurt until smooth.
Add the olive oil and pepper and continue working the mixture until it’s soft and spreadable. Remove and refrigerate 1 hour.
Just before serving spike with lemon juice to taste

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DELICIOUS RATATANZANELLA

OUR TWIST ON AN OLD SPECIALTY FROM CENTRAL ITALY

3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 SMALL FRENCH BREAD, CUT INTO SLICES
KOSHER SALT
2 LARGE RIPE HEIRLOOM TOMATOES, CUT IN THICK SLICES
1 PINT PEAR OR CHERRY TOMATOES HALVED
1 BABY EGGPLANT
1 ZUCCHINI
1 ENGLISH CUCUMBER SLICED
1 RED BELL PEPPER, SEEDED AND CUT INTO CUBES
1 YELLOW PEPPER, SEEDED AND CUT INTO CUBES
½ RED ONION THINLY SLICED
20 LARGE BASIL LEAVES CUT OR TORN
3 TABLESPOONS DRAINED CAPERS

VINAIGRETTE
1 TEASPOON FINELY MINCED GARLIC
½ TEASPOON DIJON MUSTARD
3 TABLESPOONS CHAMPAGNE VINEGAR
½ CUP EXTRA VIRGIN OLIVE OIL
½ TEASPOON KOSHER SALT
¼ TEASPOON FRESH GROUND BLACK PEPPER

Heat the grill. Brush the bread with olive oil, sprinkle with salt and grill on each side until nicely browned. Grill eggplant and zucchini the same way.

For the vinaigrette, whisk together garlic, mustard, vinegar, olive oil, salt and pepper.

In a large bowl, toss all the vegetables with the grilled bread and enough vinaigrette to moisten. Season with salt & pepper and serve on a large platter or in a beautiful large bowl and drizzle a little more vinaigrette or olive oil. Serve now or let it rest at room temperature for about 30 minutes for the flavors to mellow together.

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DELICIOUS CURRIED CAULIFLOWER AND CHICKPEA STEW WITH KALE

An easy, delicious vegan stew (but you don’t have to tell anyone it’s vegan!). Serve with a green salad and crunchy whole grain bread.

• 2 tablespoons vegetable oil
• 2 1/2 cups chopped onions
• 5 teaspoons curry powder
• 6 cups small cauliflower florets (from 1 medium head)
• 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
• 2 10-ounce cans diced tomatoes with green chiles
• 1 Bunch Kale cleaned and ripped into small pieces
• 1 14-ounce can unsweetened coconut milk*
• 1/2 cup chopped fresh cilantro

Preparation
Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Enjoy!

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DELICIOUS CRÈME CARAMEL

This is an easy, pretty dessert.  It can be used for Passover too.

Servings: 8-10

Ingredients:
3/4 cup sugar
4 eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract
boiling water, for baking in

Directions:

1. Preheat oven to 325.

2. Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).

3. In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.

4. Pour mixture into pie plate.

5. Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.

6. Bake for approximately 45 – 55 minutes. The center should be soft and firm but not liquidy.

7. Let cool and then after running a knife around the edge to separate, flip over onto a serving dish.

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Delicious Slider Bar

© Annabel's & Co. Catering, 2014

© Annabel’s & Co. Catering, 2014

© Annabel's & Co. Catering, 2014

© Annabel’s & Co. Catering, 2014

© Annabel's & Co. Catering, 2014

© Annabel’s & Co. Catering, 2014

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