Adventures Recipes

Sunday, August 27, 2006

Green-Chile Beef Stew

Green-Chile Beef Stew
adapted from Gourmet Magazine, September 2006

3 lb boneless beef chuck, trimmed and cut into 1-inch pieces
freshly cracked black pepper
2 teaspoons salt
2 tablespoons vegetable oil
2 large white onions, chopped (4 to 5 cups)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon ground cumin
1 quart whole tomatoes in juice (or a 28-oz can)
2 cups water (2 to 2 1/2)
1 lb fresh Anaheim chiles (8 to 10), roasted and peeled

1. Pat beef dry and season with pepper and 1 teaspoon salt.
2. Heat oil in a 10- to 11-inch-wide (5- to 7-quart) heavy pot over moderately high heat until hot but not smoking, then cook beef in 2 or 3 batches, turning occasionally, until browned, 6 to 8 minutes per batch. Transfer as browned to a bowl using a slotted spoon.
3. Add onion and garlic to fat in pot and cook over moderately high heat, stirring and scraping up brown bits, until softened, about 8 minutes. Add cumin and remaining teaspoon salt and cook, stirring, 2 minutes. Return beef (with any juices accumulated in bowl) to pot and stir in tomatoes with juice and enough water to cover meat, then bring to a simmer.
4. Discard seeds, ribs, and stems from chiles, then cut lengthwise into 1/3-inch-wide strips. Add chiles to stew and gently simmer, uncovered, stirring occasionally to break up tomatoes, until meat is very tender, about 3 hours.

Notes: Stew is best made 1 day ahead to allow flavors to develop. Cool completely, uncovered, then chill, covered. Reheat before serving.
Serving Ideas: Accompaniments: cooked pinto beans and rice

Tuesday, August 22, 2006

Canned Picante Sauce

Canned Picante Sauce
Posted on Cooking Light BB by Beth


10 cups fresh tomatoes, peeled and chopped
1 large onion, chopped
3 cloves fresh garlic, minced
1/2 cup vinegar
2 fresh jalepeno peppers, minced
2 fresh anaheim peppers, minced
2 teaspoons salt
2 teaspoons sugar
2 Tablespoons chili powder
cilantro or parsley (optional)

1. Combine all ingredients in Dutch oven. Cook over medium heat until you reach the desired consistency, about 45-60 minutes. Cooking longer will break down the tomatoes and thin the sauce.
2. Ladle into sterilized 1 pint canning jars. Fill to bottom ring (about 1/2 inch head space). Wipe rims and seal.
3. Process in boiling water bath for 20 minutes. Remove and cool on a wire rack.
4. If you're really lucky, you'll only get 5-1/2 pints and have to eat the 1/2. You can mix the margaritas while the other jars process.

Tuesday, August 08, 2006

Chipotle Glazed Chicken

Chipotle Glazed Chicken
adapted from Rachael Ray and Food Network

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice (I used Uncle Ben's Parboiled Brown Rice)
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 tablespoons tamari dark soy sauce, eyeball it (2 to 3)
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
1 can sliced water chestnuts, drained
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 tablespoons honey, 2 healthy drizzles (2 to 3)
1/4 cup real maple syrup, eyeball it (1/4 to 1/3)
2 tablespoons chopped parsley leaves
1. In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
2. While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped parsley.
3. Top rice with chicken and serve.