Iron Chef WAYCT - What Are You Cooking Today
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Two egg mushroom and tomato omelet, with a little goat milk Gouda and a couple slices of thick smoked bacon.
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Enjoy!
"Obstacles are stepping-stones that guide us to our goals"
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Wanted to post my chili con carne recipe. I will be making some soon, probably without the masa for paleolithic purposes. It's Fall, y'all!
▼ ❑ Ingredients
▼ ❑ Meat
❑ 3 lbs cubed chuck beef (1"-1.5")
❑ 1 lbs ground sirloin beef
▼ ❑ Fresh vegetables/fruits
❑ 1 large white onion (diced)
❑ 2 poblano chiles (diced)
❑ 1 head of garlic (chopped)
❑ 1 bunch of cilantro (garnish)
❑ 1 bunch of scallions or baby Vidalias (garnish)
❑ 1 lime (garnish)
▼ ❑ Prepared ingredients
❑ 1 large can adobo chiles
❑ 0.5 lbs mole poblano
❑ 12 oz guiness
❑ 2 boxes of chicken stock
❑ Mexican sour cream (crema) (garnish)
❑ Queso fresco, crumbled (garnish)
❑ Masa
▼ ❑ Spices
❑ cinnamon (to taste)
❑ paprika (to taste)
❑ chili pequin (to taste–careful! skip for milder chile)
❑ chili arbol (to taste--careful! skip for milder chile)
❑ chili guajillo (to taste)
❑ chili ancho (to taste)
❑ oregano (whole recommended) (to taste)
❑ cumin (to taste)
❑ cracked pepper (to taste)
❑ salt (to taste)
▼ ❑ Recipe
❑ 1 Brown ground beef in butter in a cast iron skillet, mild salt and pepper, and put in a strainer
❑ 2 Brown 2 pounds of the cubed meat on one side only, put it in the strainer
❑ 3 Put other pound of cubed meat in strainer
❑ 4 Push down on meat in strainer to remove as much fat as possible
❑ 5 Set aside meat in strainer
❑ 6 Place diced fresh vegetables and garlic in large crock. Light pequin and arbor chili, salt, and pepper. Add a nice handful of oregano add no more organo entero after this; if you need more oregano later use oregano molido (ground oregano). Pour in a bit of stock and simmer until onions are translucent.
❑ 7 Dump meat into crock and stir
❑ 8 Stir in mole poblano and adobo chiles. May want to blend or crush adobo chiles, or crush as stirred in. Stir well, bring to boil and then cut heat to low, maintain a simmer. Crack lid on pot. Chili will be cooking like this for 2.5-4 hours, until beef chunks are tender/falling apart
❑ 9 Add 1/2 of beer
❑ 10 Add 1/2 of lime
❑ 11 Add stock as needed through the stew… Make it slightly more liquid than you would think, almost should look like a thick beef stew for the first hour--it will reduce and we will thicken it later
❑ 12 Stir
❑ 13 Periodically skim
❑ 14 Periodically dump in combinations of guajillo, ancho, cumin, cinnamon, and paprika and stir. Go VERY light on the cinnamon, liberal on the chiles, and in-between on the cumin. Light salt as needed, heavy ground pepper.
❑ 15 After one hour, dump rest of beer and squeeze rest of lime
❑ 16 After two hours, stir in enough masa to get it to a desired thickness (as needed)
❑ 17 When it's done (you will know because the chunks of beef will start shredding and be very tender, refrigerate overnight for better taste, or serve right away, over white rice with scallions, cilantro leaves, chopped jalapeño (or for less spice poblano), Mexican sour cream, queso fresco, and a lime wedge, squeeze as needed -
CSA delivery today. Balsamic chicken salad tonight. In addition to being drop-dead gorgeous, my farmer is a talented cultivator of deliciousness.
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Hatch chile stew would have been a more appropriate way to say farewell to Breaking Bad, but this balsamic glazed roast pork tenderloin and veggies, collar greens, and Cajun Lima beans are fit for a meth kingpin.
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Irish cheddar, fried prosciutto, tenderloin, eggs, and veggies. Cold press coffee on ice with pastured milk.
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Vegan Smoothie:
Liquid:
-Org. Orange, Peach, Mango Juice
-Org. Brown Rice & Quinoa Milk
-Almond, Cashew, Hazelnut Milk
-Coconut WaterSolid:
-Org. Raw Hemp Seeds
-Org. Flax, Chia, Coconut, Cocoa Mix
-Org. Cinnamon
-Org. Red Beets
-Org. Carrots
-Kale
-Org. Spinach
-Pineapple
-Org. Peach
-Blueberry
-Org. Raspberry
-Org. Banana
-Silken TofuGranola:
-Pumpkin Flax Granola
-Super Nutty Granola
-Raw Hemp Supergreen Granola -
It would be a shame to throw away hamhock and collard stock. So I made a stew with it. Pretty good.
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Zenther, amazing stuff! You cook professionally or just a kickass hobbyist?
Made some roasted butternut squash and red pepper soup from my CSA. Any ideas on acorn squash?
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Yum
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Whatcha got there? Not often that I miss bread but that looks damn nice.
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tuesday on strike, so i had to take matters into my own hands:
wait here's a better image:
after the cutting & such:
into the frying pan:
a bit more:
plated:
the fish in the heavy frying pan was being seared for my mean non-cooking wife, the rest was all for me.
