Iron Chef WAYCT - What Are You Cooking Today
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McLain as usual setting this thread on fire
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Thanks folks. Today, ground turkey thigh burgers with red onion, fresh rosemary, and garlic in the patties and (my choice) bison grassfed extra sharp cheddar cheeseburgers with a red pepper spread. Grilled asparagus, arugula salad tossed in olive oil and balsamic, curried baked sweet potato "fries."
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Keep em coming Finn, is that white asparagus in that omelot?
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French toast with maple syrup.
Staufs coffee (highland grog)
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Getting a hankering to do some chili. Here's what I did last time:
McLain's Chili con Carne
▼ ❑ 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 (skip if you're in a competition or want to cut some carbs, this is a thickener that's not strictly necessary)
▼ ❑ 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)
❑ chili Hatch (medium and/or hot) (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 arbol 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, Hatch, 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 -
Book marked minus the Guinness and sour creme. What do you think hard cider added would taste like?
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Hm, I dunno… I like the Guinness because of the malt. Dark beers generally make the most sense to me for what I'm using them for in the recipe. You might also want to delete the queso fresco and the masa, from a paleo perspective.
I think you're better off just skipping the beer than subbing in a cider. It's not exactly a key ingredient.
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This dressing is in regular rotation in my house. I just shared it with guests last week and it got great reviews across the board. The dressing comes from the kitchen at the whitewater ski resort in nelson British Columbia, check out their cook books for many amazing recipes
Probably the best way to serve this would be over top of a bowl consisting of
Base: quinoa or rice
Greens - spinach, arugula, kale (pre soaked in lemon juice) etc.
Veg: carrots, peppers, beets, mushrooms, roast potatoes etc.
Other: tofu, chicken etc.Dressing is:
1/2 cup nutritional yeast
1/3 cup tamari or soy sauce ( after much experimentation I use Braggs)
1/3 cup apple cider vinegar
1/3 cup water
2 tbsp tahini
2 cloves garlic
1 1/2 cup veg oil ( I have found grape seed oil works best for flavour, but coconut oil is nice as well if you are willing to warm and reblend leftovers.)This dressing is legendary in the kootenays, and I have heard it referred to as crack sauce before. Enjoy.
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That looks very good and very healthy–have you tried olive oil? I do love grapeseed as well.
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Olive oil works perfectly well, I just prefer the taste from grapeseed. It could be that I just haven't tried with good enough olive oil yet as well though .
I'm really looking forward to trying your chilli as well. I had no idea that beans and such weren't standard. I'm certainly not afraid of a long slow cook so I think your recipe will turn out quite well for me
