Thursday, April 30, 2015

Roasted beets

I fixed these tonight to go with roast chicken and rice pilaf--awesome!

Serves 3-4
6 beets
1 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
 1 tablespoons balsamic vinegar
Preheat the oven to 350 degrees.

Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Halve or quarter beets, depending on size. (Try to keep them all roughly the same size.

Line a cookie sheet with Release aluminum foil. Place the cut beets on a baking sheet and toss with the olive oil, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar. Taste and add salt and pepper if needed and serve warm.

Quick "Porchetta" from Bon Appetit

I made this last night, and it was a hit--very good for such a quick and easy recipe. Next time I'll make a little pan sauce by deglazing the pan with some white wine and chicken stock.

SERVINGS: 4
  • 4 garlic cloves finely chopped; plus 2 heads, halved crosswise
  • 1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
  • 1 tablespoon fennel seeds, coarsely chopped
  •  teaspoons kosher salt
  • 2 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 1½-lb. pork tenderloin
  • 4 slices bacon
  • Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.
  • Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 Tbsp. oil.
  • Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Friday, April 17, 2015

Hank's Award-winning Chili


Double recipe (Serves 12)

In large stock pot, brown meat, spoon out with slotted spoon, drain grease, and set meat aside(Note: With double recipe, everything won’t all fit in our large crock pot, so had to user large stock pot):

1

Tbsp olive oil

2

Lb ground beef (lean) or beef chuck roast cut in ½” cubes

1

Lb bulk Italian sausage or pork shoulder cut in ½” cubes

In stock pot, sauté until softened, ~8 minutes:

1

Tbsp olive oil

2

Large yellow onions, chopped

4

Medium carrots, sliced into rounds

3

Stalks of celery, chopped

1

Red bell pepper, chopped

1

Green bell pepper, chopped

6

Medium cloves of garlic, crushed and peeled (no need to chop)

¼

Cup pickled jalapenos, chopped

Add spices to veggies, stir in and sauté until fragrant, then return meat to pot and mix everything:

6

Tbsp chili powder

2

Tbsp paprika

2-3

Tsp ground chipotle powder or 1 small can chipotle peppers in adobo

2

Tsp ground red pepper (cayenne)

1

Tbsp dried oregano

1

Tbsp ground cumin

2

Tsp dried basil

Tsp salt (adjust to taste)

1

Tsp black pepper (adjust to taste)

Add to pot and stir in:

3

14.5 oz cans diced tomatoes (plain or fire roasted or mixed)

2

14.5 oz cans tomato sauce

1

Small can tomato paste (if needed to thicken)

2

Cups beef broth

1

Tbsp Worcestershire sauce

2

Tbsp apple cider vinegar (skip if Kalua and Bourbon added)

2

Tbsp of Kalua (optional)

2

Tbsp Bourbon (optional)

2

Tsp hot pepper sauce (e.g., Tabasco or Frank’s)

2

Cans kidney beans, drained and rinsed

1

Can chili beans in sauce or pinto beans drained

 

 

Cook 3 hours in large pot, or in crock pot cook 6 hours on high or 8 hours on low. Serve with Fritos, chopped tomatoes, chopped scallions, grated cheddar cheese, sour cream, and hot sauce (e.g., Tabasco), if desired.

 

Thursday, April 02, 2015

"Swedish" Meatballs

I don't have a Swedish bone in my body, and I'm not sure that I've ever even eaten Swedish meatballs; however, these meatballs are meltingly delicious. You won't want to stop eating them.

Meatballs
1 lb ground chuck
Crumbs from 2 slices of good white bread
Enough milk to moisten bread crumbs
1 garlic clove finely minced
1/4 onion and 1 green onion, finely minced 
1-2 tbl parsley, finely minced
1/4 cup grated parmigiano reggiano
1/2 tsp Salt, 1/4 tsp pepper
Grated rind of 1 lemon
1 egg

Place bread crumbs in bowl and add enough milk to moisten them thoroughly. Add the remaining ingredients and mix well. Form into about 16 meatballs.

Sauce

2 tbl butter
3 green onions, chopped
1 garlic, clove finely minced
1 carrot, chopped fine
3 tbl flour
1 1/2 cups chicken stock
1/4 cup brandy & 1/4 cup white wine or 1/2 cup white wine 
1 tbl tomato paste
1 heaping tsp beef demiglace
1 tsp worcertershire sauce
1 heaping tsp dijon mustard
1 bay leaf
1 tsp thyme
Salt and pepper to taste

Optional-1/4 cup sour cream or heavy cream

Saute onion, garlic, and carrot in butter, seasoning with a pinch of salt and pepper.  Add flour and cook a couple of minutes, stirring (If it's too gloopy, add another tsp of butter). Stirring constantly, add brandy, wine, and chicken stock.  Bring too a boil and lower heat.  Add remaining ingredients, and season to taste with salt and pepper.  If sauce seems too thick, add more stock.

Add meatballs to sauce. Bring up to simmer, cover and let cook for 10 minutes. Turn meatballs, recover, and cook another 5 minutes. Uncover and cook 15 more minutes.  Add cream or sour cream to taste.