Let's Dish With Linda Lou

Where You Taste The Love

Homemade Chili

2016-01-15 13.58.08

There are times when I crave a bowl of my Homemade Chili. Chili that’s smokey, spicy, and with real depth of flavor. In this recipe, I bring out all the stops. To add texture and sweetness, I like adding shoe peg corn. Shoepeg corn is small sweet white corn kernels, and I believe, is an ingredient that’s underutilized. I’m also a believer in adding a moderate amount of black beans to chili.

Everyone who loves chili knows, the longer it simmers the thicker and better it gets. The making of chili takes a lot of love. If you can dedicate 30 minutes of prep time and a little over an hour of cooking time, I promise you will really love this chili.

Ancho chilies are dried smoked Poblano peppers. They’re a mild pepper with a smokey flavor that’s perfect for chili.

2013-10-24-12-28-531

2015-03-30 11.31.02

2015-03-30 11.45.47

2014-10-20 11.19.34

2014-10-20 11.19.39

2014-10-20-11-22-44

2015-03-30-12-14-50.jpg

2015-03-30 11.22.17

Limes

2014-10-20 10.30.56

2015-03-30 11.47.18

2018-06-20 16.15.59

2018-06-20 16.20.38

2014-10-20 11.19.54

Piquillo Peppers (2)

Piquillo Peppers (1)

2015-03-30-13-07-24

2015-03-30 13.08.37

Shoepeg Corn

2014-10-20-11-33-10.jpg

2015-03-30 12.35.41

2014-10-20 11.54.01

2014-10-20-11-39-51.jpg

2015-03-30 12.01.21

2014-10-20-11-48-37.jpg

2015-03-30 12.27.22

Ground Sirloin

2014-10-20-11-49-25

2018-06-20 14.23.22

2014-10-20-11-56-58.jpg

2015-03-30 12.28.57

2015-03-30 12.30.09

2014-10-20-12-02-25.jpg

2014-10-20 12.03.18

2015-03-30 12.33.14

Photo Jun 08, 10 08 23 AM

2015-03-30 12.33.07

2015-03-30 12.34.32

2016-01-15 13.58.08

This slideshow requires JavaScript.

2014-10-20 15.51.09

The next day I like to do something a little different. You know how chili’s always better the second day well, that’s when I grab a warm corn tortilla and make a taco. A little Homemade Chili, Pico de Gallo, Chunky-Style Guacamole, and Queso Fresco. YUMMY!

Taco.jpg

 

 

 

 

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: 6-quart Dutch oven with a lid, 10-cup food processor, 3-quart saucepan, 2 small mixing bowls

Ingredients:
4 tablespoons vegetable oil
2 pounds of lean ground sirloin
6 ancho chiles, reconstituted and puréed (yields 1/2 cup of ancho purée)
3 tablespoons of Mexican chocolate (optional)
1 (7-ounce) jar of Piquillo peppers, puréed
3 tablespoons of chili powder
3 packed tablespoons of light brown sugar
2 tablespoons of ground cumin
2 tablespoons of sweet paprika
2 tablespoons of smokey paprika
2 tablespoons of dried oregano
1 tablespoon garlic powder
2 tablespoons Kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons of tomato paste
2 chipotle peppers, packed in adobo, seeded and minced
1 jalapeno, seeded and minced
2 cloves of minced garlic
2 diced red bell peppers
1 diced green bell pepper
1/4 cup of sliced green onions ( reserving the green tops for garnish)
1 large onion, diced
2 (28-ounce) cans of whole San Marzano tomatoes
1 (10.5-ounce) can of beef consommé
2 cups of beef stock, unsalted
1 (15-ounce) can of dark red kidney beans, drained and rinsed
1 (15-ounce) can of black beans, drained and rinsed
1 (15-ounce) package of frozen shoepeg corn, thawed

Toppings:
cilantro
shredded cheddar cheese
lime wedges
guacamole
diced red onion
sliced tops of green onions
tortilla chips

Directions:
Start by reconstituting the dried ancho chilies. Fill a 3-quart saucepan with 2 1/2 cups of water and bring to a boil over high heat. Remove the pan from the heat. Add the peppers to the hot water and allow them to soften/reconstitute for 30 minutes.
As shown above, while the dried ancho chilies are reconstituted on the stove, you want to move on to the prep work for the chili.

In the meantime dice the green onions (reserving the green tops for garnish), a Spanish onion, red and green bell peppers, mince the garlic, and seed and mince a jalapeno pepper. Alongside those ingredients, I’ve seeded and chopped a couple of Chipotle peppers. Another ingredient is, I’ve puréed Piquillo peppers and puréed using a food processor then transfer the Piquillo puré to a bowl. I’ve drained and rinsed the black and kidney beans. Thawed the shoepeg white corn.

Next, remove the stems and seeds before adding them to the food processor. Add 1/2 cup (if needed add a 1 tablespoon at a time until desired consistency) of the cooking liquid to the processor. Pulse until peppers are puréed. After the ancho chilies have been processed, transfer to a bowl, and set aside. then you want to get all your liquids together for the chili, beef broth, beef consomme, and the San Marzano whole tomatoes.

Next, is to get together all the spices for the chili. First, and this is totally optional, is the chocolate. I’m using what’s known as Mexican chocolate. It’s used as a spice and gives a real depth of flavor to the chili. Then there are the standard chili spices, chili powder, ground cumin, sweet and smokey paprika, garlic powder, dried oregano, light brown sugar, Kosher salt,  and black pepper. I like to arrange all the spices on a large plate as seen above.

Using a heavy Dutch oven pot over medium heat, start with vegetable oil in the bottom of the pot. To bloom all the spices, add them right in with the vegetable oil. Stirring and mixing all the spices, including the brown sugar. Once the spices release their aroma, add the lean ground sirloin to the pot. Once the meat is combined with the spices, add the Chipotle pepper purée, again, stir to combine. Continue cooking, stirring frequently, the meat for another 10 minutes, or until the meat is brown and cooked through.

Next, add all the diced veggies along with the minced garlic and jalapeno. To that, the tomato paste. Continue stirring all of these ingredients together, making sure the meat and veggies are well combined.

Now for the liquids. Start with the canned whole tomatoes. Once they’re in the pot, using a wooden spoon, start breaking them up. Add the beef consommé and beef broth, again, giving everything a big stir to combine. Still, on medium heat, allow everything to come up to a bubble. Reduce the heat to medium-low, stirring occasionally, simmer for 50 minutes. Once the chili has been simmering for 50 minutes, add the black beans, kidney beans, and shoepeg corn, simmer for another 10 minutes.

Finally, the usual suspects, shredded cheddar, diced red onions, cilantro, lime wedges, and of course some Chunky-Style Guacamole! There you have it my Homemade Chili.

Mexican-Style Corn On The Cob

Chunky-Style Guacamole

Pico De Gallo

1 Comment »

California-Style ABLT (Avocado, Bacon, Lettuce, And Tomato)

2015-11-05 17.49.06

A BLT is a staple in American cuisine. Needing only a few simple ingredients means using only ingredients of the highest quality. This California-Style ABLT (Avocado, Bacon, Lettuce, And Tomato) is a whole different level of deliciousness. Thick-cut applewood smoked bacon, thick-sliced heirloom tomatoes, and leafy greens make the ultimate BLT sandwich. Avocado puts the “A” in BLT giving a much-loved traditional sandwich a California-style makeover.

Homemade Ciabatta Croutons (3)

Tuscan Soup (36)

2014-08-13-15-11-24.jpg

Toppings

photo-apr-10-3-35-51-pm

2015-02-09-16-18-29-1

2015-11-05 17.49.19

 

 

 

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 2 servings
Equipment: 1 rimmed baking sheet pan with a rack, 12-inch sauté pan, small mixing bowl

Ingredients:
8 slices of thick-cut applewood bacon
2 heirloom tomatoes, 1/2-inch thick slices
Romaine lettuce, substitute leafy greens
1 sliced avocado
1 (7-ounce) store-bought container of fresh basil pesto
1 teaspoon of Kosher salt, divided
1/2 teaspoon of freshly ground black pepper, divided
1/2 cup of good mayonnaise
1/2 stick (4 tablespoons) of butter, unsalted
4 slices of Ciabatta Bread, buttered and toasted

Pesto Mayonnaise:
1/2 cup of mayonnaise
1 heaping tablespoon of fresh store-bought basil pesto

Directions For Pesto Mayonnaise:
In a small mixing bowl add 1/2 cup of mayonnaise with 1 tablespoon of fresh basil pesto, stir to combine.

Directions:
Preheat the oven to 400-degrees F.
Place the rack in the lower third of the oven. Use a foiled covered baking sheet with a rack. This makes for crispier bacon because it cooks the bacon from all sides. The bacon should take anywhere from 15 to 20 minutes. Check the bacon progress after 12 minutes. Once fully cooked, transfer the bacon to a plate lined with a paper towel.

In a sauté pan over medium heat melt 2 tablespoons of butter. Cooking two slices of bread at a time, rub one side of each slice of bread in the butter and flip it over and rub the other side. Once both sides are coated in butter, cook for 1 to 2 minutes per side or until light golden brown. Repeat this process for the next two slices.

Spread a light coating of pesto mayo on all four slices. Place the lettuce down first, then the bacon, then tomato, with a very light sprinkling of Kosher salt, and then the avocado with another sprinkling of Kosher salt and fresh ground black pepper to taste. Set the tops on each sandwich and they’re ready to serve This is my secret to making a great California-Style ABLT (Avocado, Bacon, Lettuce, And Tomato).

1 Comment »

Slow Cooker Pot Roast

2016-02-22 19.27.37

I have to believe that one of the most beloved dishes ever made is Pot Roast. I’ve never come across anyone who didn’t adore this one-pot meal until now. That’s right until now! Steve doesn’t like stews of any kind. I thought… how can I turn him around? This is one challenge I’m up for!

This is my Slow Cooker Pot Roast.

photo-jun-08-10-11-36-am

2016-02-22 12.41.37

2016-02-22 12.41.34

2016-02-22 12.44.06

2016-02-22 12.50.14

2016-02-22-12-57-40.jpg

photo-jun-08-9-52-42-am

2016-02-22 13.11.15

Rosemary\2017-12-23-09-27-161

2016-02-22 13.13.23

Crock Pot

Onions

Potatoes (2)

Potatoes (3)

2017-12-23-09-02-30

2015-09-03-11-06-02

Photo Mar 30, 8 03 02 PM

2016-02-22 13.09.34

2016-02-22-13-34-38

2018-06-20 14.23.22

2016-02-22 13.12.17

2016-02-22 13.13.46

2016-02-22 13.09.54

2016-02-22 13.11.09

2016-02-22 15.34.40

2016-02-22 15.20.55

2016-02-22-13-11-15

2015-09-03-18-14-24

2016-02-22 15.34.40

2016-02-22 19.27.37

 

 

 

 

Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 50 minutes
Yields: 4 to 6 servings
Equipment: 12-inch cast-iron skillet,  7-quart Crockpot, chef’s knife

Ingredients:
1 (3-pound) chuck roast, room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of fresh ground black pepper

2 onions, quartered
5 cloves of garlic, roughly chopped
3 tablespoons of tomato paste
2 sprigs of fresh rosemary
2 quarts plus 1/2 a cup of beef stock, unsalted (reserve 1/2 cup for *slurry)
1 pound of organic colored carrots, cut into 2-inch pieces
5 medium-size Yukon gold potatoes, quartered
2 pints of whole Cremini mushrooms, cleaned
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3 heaping tablespoons of cornstarch

Directions:
I needed to start with a pan that could take this 3-pound piece of chuck roast over the top. Yes, an affordable yet so forgiving piece of chuck roast. I compare this piece of meat to the Boston pork butt of the beef family. Lots of marbling and fat running through it. Cooking low and slow, this fat will melt and add so much flavor to the finished chuck roast.

Sart by allowing the meat to sit out on the counter until it reaches room temperature, about 30 minutes. Next, season the chuck roast, on both sides, with 2 tablespoons of Kosher salt and 1 tablespoon of fresh ground black pepper. Pour 2 tablespoons of Canola oil onto a sheet of paper towel. Wipe the bottom of the skillet down using the oiled paper towel.

Preheat the skillet over medium-high heat. Just as it starts to smoke, lay the meat right into the skillet No matter what, don’t fuss with it. The meat will let you know when it’s ready to flip. How can you tell? Take your tongs, and try to lift up the roast. If it gives you no resistance, then it’s ready to flip, 3 to 5 minutes. Cook for another 3 to 5 minutes on the other side. Once both sides are beautifully caramelized, transfer the roast to a plate. Set aside.

Note: While the meat is searing, quarter the onions and roughly chop the garlic.

To the Crockpot add the quartered onions, sliced garlic, and tomato paste. Next, place the roast nestling it right on top with two sprigs of fresh rosemary. Add enough beef stock to the Crockpot where it comes 3/4 of the way up the sides of the roast. Place the lid on, and set the timer for 4 hours on high.

Note: The liquid may vary depending on the size of the slow cooker. You want the liquid to come up 3/4 of the way up the sides of the roast.

Three and a half hours in, remove the roast, transfer it to a cutting board. Add the carrots, cremini mushroom, potatoes, Kosher salt, and fresh ground black pepper.

What I like to do at this point is… the meat is starting to become somewhat tender. It’s easy enough at this point to remove any connective fatty pieces. Trim those all off and cut the meat into large chunks. Place the meat back in over the veggies and continue cooking for another 2 hours.

During this part of the cooking process, the veggies will release their water and the meat will submerge back into the juices.

After six hours the slow the Crockpot is at a slow boil and it’s time to make the *slurry.  In a small bowl add 1/2 cup of beef broth with cornstarch, whisk until paste-like and combined.

Add the *slurry to the Crockpot, give a gentle stir to combine. Continue to cook for another 10 minutes until the sauce thickens. Set the Crockpot on warm until your ready to serve.

To serve, I like to add the potatoes and vegetables to the bottom of the bowl. Place the meat on top and ladle that delicious sauce over everything. This dish does not require a knife. The meat is so tender that it will break apart using only a fork. After Steve took his first bite, he said, “This is the best Pot Roast I’ve ever had!”

*Slurry: A thin paste of water and starch (flour, cornstarch or arrowroot), which is added to hot preparations (such as soups, stews, and sauces) as a thickener. After the slurry has been added, the mixture is typically stirred and cooked for a few minutes in order to thicken and lose any raw taste.

2 Comments »

%d bloggers like this: