BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES
This is a childhood favorite of mine, reimagined with a better quality of meat.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
- Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
- For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
- Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
- Meanwhile, crumble the cornbread into bite-sized pieces.
- Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.
HALLOWEEN SPIDER BREAD
Here's a super fun bread you can make for Halloween. The spider legs are creepy and yummy, and can be filled with a little or a lot of cheese. The marinara bowl and spider head can be shared by all or made into a sandwich and a soup bowl the next day.
Provided by Melissa Johnson
Categories Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Mixing and Bulk Fermentation
- Mix all the ingredients together in a large bowl, minus the egg wash, mozzarella, marinara, and spider eyes. If possible, put the activated charcoal in your bowl first and gently cover it with the other ingredients. The charcoal powder poofs and gets airborne very easily. The dough should feel fairly dry, like pizza dough.
- Cover and let the dough rest for about 30 minutes. Then perform a round of stretching and folding on the dough. You probably won't need any more gluten development but if your dough doesn't feel strong and elastic already, you can do another round of stretching and folding after a 20-30 minute rest.
- Let the dough rise until it has expanded by about 75%. This took 8 hours from when I mixed the dough (cool kitchen). At this point you can refrigerate the dough overnight or begin shaping now.
- Shaping and Final Proof (See the Photo Gallery below)
- Place a sheet of parchment paper on a half baking sheet or an even larger baking sheet.
- Scrape the fermented dough out of your bowl onto a lightly oiled work surface.
- Press down on the dough to evenly de-gas it. Cut it in half, then cut one of the halves in half (two quarters). Finally, cut one of the quarters into four pieces (eighths). For less spider head and more spider leg length, cut the second half differently: 1/3 for the head and 2/3 for the four leg tubes.
- Roll the half into a tight ball for the body. Place it on the parchment paper.
- Put cheese in the center of the quarter and wrap it into a ball for the head. Place this 1-2 inches in front of the body, leaving space for the legs.
- Press the four small dough pieces flat and line them with cheese. Wrap the dough around the cheese, sealing it on all sides, and then roll the tube longer under your palms. Lay the four tubes across the space between the body and head so that each tube is two legs.
- Lay a damp cloth or oiled plastic wrap over the dough for the final proof. My dough proofed for about 1.5 hours as it was slightly chilled from being refrigerated overnight.
- Baking and Decorating
- Preheat your oven to 350°F.
- Brush the surface of your spider with a beaten egg and then load it into the oven.
- Bake the spider for about 35 minutes or until the center of the body segment is over 190°F. The legs will crisp up but shouldn't burn.
- Let the bread cool for about 30 minutes and then cut out the well in the spider's body for your dip. You can do this by placing the top of the dip cup you've chosen on the spider and tracing with your knife around it. (The spider "guts" are a tasty snack heated up with some extra cheese and marinara.)
- Warm up your marinara, place it in the cup, and fit the cup into the spider's body.
- Serve and enjoy!
SWEETBREADS
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
Provided by Norma
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
- Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg
CHILI COLORADO
Chili Colorado means chunks of BEEF in red sauce, NOT pork! Chunks of pork is carne adovado, shredded pork is carnitas. I've seen a couple other recipes here calling themselves colorado but containing pork and this is just plain wrong people. Furthermore, chili colorado is not a "mexican" version of american style chili... meaning it's not a thick, hearty type of chili with chunks of vegetables that can be seen or tasted. If you've ever had chili colorado in a real mexican restaurant, you know that it is simply chunks of beef in a red sauce and that's it. All the spices are ground. A note about chili powder: when you buy the spice labeled "chili powder" in the market be aware that it's not just chili powder, it's a mixture of chili powder, cumin, sugar, salt, etc. If you can, try to find pure chili powder made from new mexico or california chilis (I wouldn't use de Arbol chilis--too hot and wrong flavor). The label will point out what kind you're getting. Oh and one further note about reviews: I very much appreciate all the positive comments, but if you give me a bad review stating that you changed/added like four or five ingredients, then you've basically just made a whole new recipe based on mine, right? So do me a favor and post that new recipe yourself!
Provided by E. Nigma
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
- Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
- Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
- Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.
Nutrition Facts : Calories 155.2, Fat 9.8, SaturatedFat 1.3, Sodium 267.3, Carbohydrate 15.8, Fiber 2.5, Sugar 3.7, Protein 3
CAULDRON OF CHILI WITH SPIDER BREADS
Top a steaming bowl of chili with a friendly (and edible!) breadstick spider. 8 servings (1 cup chili and 1 spider bread each).
Provided by Annacia
Categories Halloween
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes, chili beans and corn.
- Heat to boiling.
- Reduce heat to medium-low; simmer uncovered 20 minutes, stirring occasionally.
- Meanwhile, heat oven to 375°F Unroll dough; separate at perforations into 12 breadsticks.
- Cut 4 of the breadsticks in half lengthwise; on ungreased cookie sheets, shape into 8 coils.
- Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips.
- Cut each in half crosswise, making 48 short strips.
- Place 3 short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to look like spider legs, or place crumbled small piece of foil (about 3x1/2 inch) under 3 "legs" to make them stand up in center.
- Brush breads with beaten egg white.
- Place 2 olive slices on each to look like eyes.
- Bake 12 to 15 minutes or until "spider body" is light golden brown and "legs" are golden brown.
- Top individual servings of chili with cheese; serve with warm spider breads.
Nutrition Facts : Calories 265.9, Fat 8.7, SaturatedFat 3.9, Cholesterol 44.3, Sodium 628.4, Carbohydrate 28.4, Fiber 4, Sugar 0.7, Protein 20.4
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