Touchdown Chili

For Super Bowl Sunday, we decided to kick back and make something easy to eat before the Niners and the Ravens take the field.  Below is the recipe we made and it is a keeper.

Ingredients: 

- 2lbs ground beef
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1/3 cup chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried basil
- 1 28oz. can diced tomatoes with juice
- 1 4oz. can diced green chilies
- 1 15oz. can tomato sauce
- 1 bottle or can of beer (12oz.)
- 1 tablespoon white wine vinegar
- 3 tablespoons brown sugar
- 1 teaspoon pepper hot sauce
- 1/2 teaspoon ground black pepper
- 3 or 4 carrots, peeled and sliced (optional)

Directions:

1.  Place the ground beef, onion and garlic in a large sauce pan and gently saute over medium heat.  Stir to crumble the beef and cook until the  beef is no longer pink and the onions are tender.  Drain off the fat and water, and return the beef mixture to the pan.  Combine the chili powder, basil and cumin, then sprinkle over the beef.  Cook and stir to coat the beef and toast the spices a little.

2.  Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar.  Bring to a boil.  Mix in the brown sugar, hot pepper sauce, black pepper and carrots.  Transfer the chili into a crock pot and cook on low for 5-6 hours.

Cook's Notes:

We have made a lot of different chili recipes and this one rates up there with the best.  It was easy to make and absolutely delicious.  We used Tabasco sauce for the "hot pepper sauce," and we added carrots to the original recipe.  We served the chili with grated cheese and sour cream.

Pot Roast Sunday

We originally made this in October, 2011.  It's a keeper and it's cooking right now.

    1 (4 -5 lb) beef roast, any kind
    1 (1 1/4 ounce) package brown gravy mix, dry
    1 (1 1/4 ounce) package dried Italian salad dressing mix
    1 (1 1/4 ounce) package ranch dressing mix, dry
    1/2 cup water  (we used beef broth)

Directions:
    1   Place beef roast in crock pot.
    2.  Mix the dried mixes together in a bowl and sprinkle over the roast.
    3.  Pour the water around the roast.
    4.  Cook on low for 7-9 hours.

From 2013-01-20 Sunday Pot Roast

From 2013-01-20 Sunday Pot Roast

From 2013-01-20 Sunday Pot Roast

From 2013-01-20 Sunday Pot Roast

From 2013-01-20 Sunday Pot Roast

Cooks notes.

I am a tweaker.  Instead of water, used beef broth.  We added vegetables - potatoes, celery, and carrots and add them in after the the beef has cooked for about two hours.   About 4 hours into the cooking, we add some beef broth. 

It was delicious.  Meat was delectable and the veggies, just right.  Hmmmm....  help yourself. 

Ham Pinwheels

Deirdre made these pinwheels for a party we attended last night.  This recipe was a home run!


Ingredients:
-  5 10 inch diameter flour tortillas
-  8-12oz cream cheese
-  1 8oz package shredded Cheddar cheese
-  15 slices thinly sliced ham
-  1 cucumber, peeled and thinly sliced
-  1/2 head iceberg lettuce, washed and separated into leaves
-  Southwest seasoning to taste

Directions:
1.  Mix the seasoning with the cream cheese, then heat the cream cheese in a microwave for approximately 15 seconds to soften.  Place a tortilla on a work surface and using a spatula, spread 2 tablespoons of cream cheese evenly over the tortilla.  Layer three slices of deli ham over half the tortilla, followed by 2 tablespoons Cheddar cheese, 2 or 3 slices of cucumber and 2 or three lettuce leaves.
2.  Starting from the layered half of the tortilla, tightly roll into a log and 
secure with toothpicks.  Refrigerate the for 2-3 hours, then slice rolls into 1/2 inch thick slices and serve.

Chinese Pot Roast

This is in our crock pot as I type this post.  It is a repeat crowd pleaser.

Chinese Pot Roast

Ingredients:

1 (4 pound) beef chuck roast (bone in or not)
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 teaspoon dry mustard powder
1 tablespoon vegetable oil
3 cups water
3/4 cup soy sauce
3 tablespoons white vinegar
1/4 cup honey
1 teaspoon ground ginger  (I used 1/3 of a cup.  We like ginger)
1 teaspoon celery salt
2 tablespoons cornstarch
1/4 cup cold water

Directions:
Coat the chuck roast with garlic salt, pepper and mustard powder. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and brown on both sides, about 5 minutes per side.

Place the roast in a crock pot.  In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery salt. Pour over the roast and then cover the crock pot.

Cook on high for one hour, then on low for 7-8 hours.

When the roast is done, remove it from the pan to a serving plate. Pour the liquid in the crockpot pot into a skillet and heat over medium-high heat and bring to a boil. Stir together cornstarch and 1/4 cup of cold water. Pour the water/corn starch mixture into the boiling liquid and stir until thickened, about 1 minute. Serve, pouring the gravy over the roast.

Cook's Notes:  You can add some sliced carrots to the roast when there are 2-3 cooking hours remaining for the roast.  The meat from the roast literally falls off the bone.  We serve the meat on the rice and then pour the sauce over the meat and the rice.  

White Chicken Chili

We made this dish in the Cafe tonight:

White Chicken Chili

Ingredients:
- 4 boneless, skinless chicken breasts
- 48 ounces of Great Northern Beans, drained and rinsed.
- 2 16 ounce jars of salsa (1 medium, 1 hot)
- 1 medium onion, diced
- 1 tablespoon cumin
- 2 1/2 cups chicken broth

Place the chicken breasts in a crockpot and add cover with two cups of chicken broth.  Cook on low overnight.

In the morning, remove the chicken breasts from the crockpot and shred the chicken.  Place the shredded chicken back in the crockpot and add 1/2 cup of chicken broth.  Add the beans, salsa, diced onion and cumin.  Mix the ingredients and cook on low for 8 hours.  Occasionally stir the chili while it is cooking.

Cook's Notes: One of my co-workers shared this recipe for me and we have not been disappointed.  It does take a little planning to prepare this recipe as the meal is made over the course of two days.

I used three 15 ounce cans of beans, and a single jar (38 ounces) of Pace salsa.  We topped the chili with sour cream and shredded Mexican blend cheese.  This is an incredibly easy meal to make and the results are out of this world good.

Prime Rib au Jus

This was our main course for dinner last night.  It is an amazingly simple meal to make but the flavors are incredible.

Prime Rib Roast au Jus
- One 8-9 pound rib roast 
- ½ cup kosher salt 
- ½ cup freshly cracked black pepper 
- 2 medium onions, peeled and thickly sliced 
- 2 large carrots, peeled and thickly sliced 
- 3 stalks celery, diced large 
- 2 plum tomatoes, cored and diced large 
- 10 cloves garlic, peeled 

For the Au Jus Sauce 
- ½ cup dry red wine 
- 3 cups beef stock 
- Kosher salt and freshly cracked black pepper to taste 

1. Preheat oven to 400F. 
2. Dry the meat with paper towels, then rub it all over with the salt and pepper. Pressing gently to be sure they adhere. Place the meat on a sturdy rack in a roasting pan and then arrange the onions, carrots, celery, tomatoes and garlic around it. Place in the oven and cook until well browned, about 20 minutes. Reduce the oven temperature to 300F, stir the vegetables around and roast until the meat it done the way you like it. To check for doneness, insert a remote meat thermometer into the dead center of the roast monitor the temperature. 120F is rare, 126F is medium rare, 134F is medium, 150F is medium well and 160F is well-done; we like to pull it at 125F. 
3. When the roast is done to your liking, place the roast on a cutting board and cover it loosely with foil. Set it aside for 15-20 minutes or so and allow the roast to rest. 
4. Place the roasting pan, with all the drippings and cooked vegetables, on the stove over high heat. Add the wine and bring to a simmer to deglaze, stirring to dissolve the brown crusty stuff on the bottom of the pan. Add the beef stock, bring back to a simmer and reduce the volume of the liquid by about one third (10-15 minutes). Season the sauce with salt and pepper and strain into a gravy boat. 
5. Carve the beef into slices about 1 inch thick and serve with the au jus. 

Cook's Notes: I used pre-made beef stock for the au jus (I did not have time to make it from scratch). It is important to allow the roast to rest for at least 10 minutes before you slice it.  It is also critical to use a remote sensing thermometer to monitor the temperature of the roast.  You can pick one up at most kitchen stores (or Bed, Bath and Beyond) for $25-35.  Once you cook a roast with a remote sensing thermometer, you will wonder how you ever cooked without one!

Christmas Eve and Filet Mignon

For our Christmas Eve dinner, we made this dish:

Filet Mignon with Shallot Pepper Cream Sauce

·         1/4 cup coarsely crushed black peppercorns

·         4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick

·         salt to taste

·         2 tablespoons butter

·         1 teaspoon olive oil

·         1-2 shallots, finely chopped

·         ½ cup beef broth

·         ½  cup heavy cream

Preheat an oven to 275F.

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns. Place the filets on a cutting board or dish and cover with foil. Let the filets sit at room temperature for 45-60 minutes.

After the filets have warmed, place them in a pan and put the pan in the pre-heated oven. Cook the filets until they have reached an internal temperature of 95F (12-15 minutes). Once the filets have reached an internal temperature of 95F, take the filets out of the oven.

Melt the butter with the olive oil over high heat in a non-stick pan until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3-4 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). When the filets are done to your liking, remove them from the pan and cover tightly with foil.

Cook the shallots in the pan for 1-2 minutes, then pour the beef broth into the pan and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, add the remaining 1 tablespoon of butter, then simmer the sauce until it is reduced and thickened, 5 to 6 minutes.  Once the sauce has thickened to your liking, place the steaks back in the skillet, turn once to coat with sauce, and serve with the remaining sauce.

In this image above, you can see the filets covered by aluminum foil as I simmered and reduced the shallot and pepper cream sauce.  The trick to cooking a perfect medium rare filet mignon is heating the filets to approximately 95F before you cook them in the pan.  The filets cook through evenly and you do not burn or singe the outside of the filets.

To compliment the filets, we enjoyed a bottle of St. George Skouras, which was recommended by our personal sommelier, Amy Ruis, who is the proprietor of Art of the Table.

And I am happy to report that Deirdre's reindeers were in attendance as well.

We served Roasted Garlic and Olive Oil Cous Cous and Deirdre's Famous Tossed Greens with the filets.  All in all, not a bad way to spend Christmas Eve.