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Low Carb Dinner Ideas

Tom & Debbie's "Back on the Low-Carb Bandwagon" dinner ideas...

• Spicy Beef with Asparagus


• Chicken Breast with garlic aioli and Broccoli


• Chickaguacacado: chicken with avocado mole


• Omelettes with Ranchera Sauce & Crema


• Tapas: Shrimp salad, Chorizo/Catalunia, Mushrooms/chicken/green beans al ajillo


• Kale & Bratwurst


• Cobb Salad


• Grilled Rib-eye with Asparagus


• Rajas Poblanas
• 
  
• Eggs Benedict with crab and green chile hollandaise


• BBQ Salmon with Jalapeno Tartar Sauce


• Chicken Parmigiana


• Bunless Burgers on the Barbie


• Tom's Thai Beef


• Burgundy Beef

Burgundy Beef

Slight variation from past process, but same basic ingredients:

1. Dice 1 onion, 2 medium carrots, and 2 cloves garlic.


2. Slice 1+ lb Tri Tip (~3/4" thick) and season with salt & pepper.


3. Marinate vegetables, beef, and fresh thyme in burgundy/pinot noir. (Marinate for at least 1 hour, 12 hours is ideal.)


4. Halve ~1 lb button mushrooms


5. Dice 1 strip thick-cut bacon


6. Remove beef from marinade, pat dry, season with salt and pepper, and dust with flour.


7. Brown bacon in pressure cooker.


8. Add beef & brown. The flour should form a crust on the beef.


9. Add mushrooms.


10. Whisk dijon mustard into reserved marinade and add to pot, along with 1 bay leaf.


11. Pressure cook for ~30 minutes


12. Reduce to desired consistency, season to taste with salt & pepper.

Happy Hour

Citrus Nukes
This is one of our favorite cocktails. It's super-simple--just a few really good ingredients:

• 2 oz Hangar One Mandarin Blossom vodka


• 1 oz Meyer Lemon Juice


• 1 dash orange bitters


• 2 tsp splenda or extra-fine sugar


• Crushed ice

Shake and serve straight up in a martini glass with your choice of garnish.

The Hangar One infused vodkas put all the other "flavored" vodkas to shame. We're particularly fond of the mandarin blossom, but they're all good.

Margaritas Originale
After lots of experimentation, we've come up with a blended margarita recipe that's hard to beat. The better your blender, the better the result, though. Our Waring "Mega Pro" commercial blender is one of the best investments we've made. Its 1 hp motor powers through even the most brutal blending jobs & you can let it run long enough to get a smooth, even blend without worrying about burning out the motor.

• 3/4 cup fresh-squeezed lemon juice (Meyer lemons are best if you have them!)


• 1 cup tequila (Sauza Tequila Blanco works well, Cazadores is over-qualified, but also yummy)


• 1/2 cup Triple Sec


• 1/3 cup sugar


• Ice to fill the blender

Fill the blender and blend until smooth. It takes longer than you think. You might need to adjust the lemon juice/sugar ratio depending on the acidity of your lemon juice. In our 48 oz blender, we can use up to 1 cup of juice without ending up with runny 'ritas.

Low-Carb Margaritas
Splenda works great to sweeten most cocktails and margaritas are no exception. You can replace the sugar with splenda one for one. If you can find splenda syrups, substitute 1/4 cup orange syrup and 1/4 cup tequila for the triple sec. If you don't have the orange syrup available, up the amount of splenda a bit and add 3-5 dashes of orange bitters and an extra 1/4 cup tequila. Orange-infused vodka also works nicely.

Fruit Margaritas
Probably the best margarita I've ever been served was a giant pineapple margarita at a bar in Cabo San Lucas. As it turns out, it's a bit tricky to introduce fresh fruits to a margarita--it's easy to throw off the balance of liquid and acidity. You really need to puree the fruit separately first--you can't just dump the fruit into the blender with everything else. Pineapple, in particular, gets really foamy when you blend it--you need to let it settle and skim off the foam.

Most fruits aren't acidic enough on their own to make a good margarita--you need to mix lemon juice with the fruit puree. 2 parts fruit puree to one part lemon juice usually works pretty well, but it really depends on the fruit. When I'm making fruit margaritas, I tend to use a full cup of the juice mixture and keep the sweetener at 1/3 cup. Make sure you use enough ice, though--if you have a smaller blender, stick with 3/4 cup of juice and a little less sweetener.

You can also use frozen fruits in blended drinks--strawberries and blueberries, in particular, seem to work well. Substitute the frozen fruit for part of the ice with the regular recipe, you don't need to puree it first.

Roasting Coffee

Bought an I-Roast 2 and some green coffee from Sweet Marias. Way cool. The machine's presets basically suck, but Sweet Marias instructions rock. Really need to roast by sight--when it looks right, it's done.

BBQ Tri-Tip

Over-cooked at 40 mins indirect heat on the Weber. Had 1.5+ lb tri-tip roasts--30 mins probably would have been perfect.

1. Tri-tip roast (1.5 lb plus), seasoned with salt, pepper, and chimayo

Served with a salad of cherry tomatoes, basil, mini-mozarella balls with olive oil, cider vinegar, salt, pepper, and ground mustard.

Thai Beef

Tom's Thai beef invention, served with "dry fried" haricots verts tossed with salt & pepper.

Thai beef ingredients:

• Top sirloin, freshly "chopped" in the cuisinart


• Onion, minced


• Carrot, minced


• Ginger, minced


• Garlic, chopped


• Basil, chiffonade-ed


• Sriracha sauce

Stir-fry the onion, garlic, ginger & carrots, and add the beef. Season well with black pepper & keep the beef moving so you don't end up with a blob of beef. Add the basil & mix in. Add the Sriracha, season to taste, and serve.

Chicken in a Pot "Jambalaya" Style

Bad-bird-in-a-pot meets Tom's Jambalaya. Yum.

In this dish, the classic Jambalaya ingredients and flavors play the supporting cast for the chicken. The rice is an accent, rather than the base of the dish, and small amounts of ham, sausage, and shrimp add texture and flavor. Tom also held back on the heat, using crystal sauce but no cayennne. The crystal sauce goes in most of our chicken-in-a-pot dishes--the acidity helps brighten braised and pressure-cooked dishes and we like the extra kick of the chiles.

How much the sauce is reduced at the end is a matter of preference--sometimes we serve this type of dish with a bunch of brothy sauce, other times it's reduced to just coat the pieces. Largely depends on how much liquid you start with and how patient you are at the end.

Ingredients:

• 2 Chicken legs/thighs and 2 1/2 breasts


• Holy trinity: Chopped green bell pepper, 1/2 onion, 1 or 2 stalks celery


• Garlic


• Tomato Sauce


• Parsley


• Ham (1/2 c cubed)


• Andouille Sausage (1 3oz link, sliced)


• Converted Rice


• Medium White Shrimp (1/4 lb, cut into pieces)


• Wine/Beer


• Herbs & Spices: oregano, bay leaf, clove, allspice, cumin, pimenton, black pepper


• Crystal Sauce

Process:

1. Season the chicken with salt, pepper, pimenton


2. Brown chicken in heavy pot & offload


3. Brown sausage and ham and add tomato sauce & veggies


4. Deglaze with wine/beer


5. Season with oregano, bay leaf, cumin, tiny amount of clove & allspice, crystal sauce, black pepper. (Salt, if needed, but remember the cured meats add a lot.)


6. Return chicken to pot


7. Add water to almost cover


8. Bake covered for 45 minutes in a 425 oven


9. Return to stove and simmer uncovered


10. Add a small amount of converted rice


11. Cook until rice is cooked and liquid is reduced to desired consistency


12. Season to taste and finish with chopped parsley

Puerco al Coloradito

First time we've done this from scratch instead of starting with leftover Coloradito sauce. Got the pork tri-tip from Lunardi's again--it's the perfect cut for this dish.

Ingredients:

• Pork tri-tip, cut into rough slices & seasoned w/salt & pepper


• 1 strip bacon, diced


• 2 jalapeno peppers, diced


• 1/2 onion, diced


• Garlic, minced


• Cilantro, chopped


• Veal stock


• Posole (just a little)


• New mex and guajillo peppers, reconstituted & peeled


• Canned pinquito beans, drained


• 1/2 Can of tomatoes, chopped


• Thyme, Oregano, Cumin, Ground Clove, True Cinammon, Cocoa powder (and salt, pepper, & crystal sauce to taste, of course)


• Honey


• White wine

Process:

1. Blenderize the chile flesh w/2 cups stock


2. Saute pork in pressure cooker with bacon (don't over-brown, do in batches if needed)


3. Add chile sauce, chopped tomatoes, posole, crystal sauce, and aromatics (onion, garlic, thyme, oregano, cumin, clove, cinammon, cocoa) to pressure cooker


4. Pressure cook for 30+ mins (until meat is shreddable)


5. Plate meat & keep warm


6. Return sauce to blender and process until smooth. (Cover blender with parchment with a couple holes & a towel.)


7. Return sauce to pan, whisk in some ground chimayo chile, if needed


8. Season to taste and reduce to desired consistency


9. Finish with honey, serve over meat, and garnish with cilantro

Wine:

1. Hansen 2005 Viognier--not subtle, but a good apertif


2. Up-A-Ritas w/the food (Casadores tequila, hangar one mandarin, orange bitters, lemon juice, splenda)

Kale & Bratwurst (Grun Kohl)

I get funny looks when I head to the checkout stand with loads of Kale. It's good, really! While I've seen recipes for sauteed kale that sound good, we "braise" it in a pressure cooker. We've tried using a slow cooker instead, but for some reason it just doesn't come out right. Cooking it for a long time over really low heat just seems to leach out all the flavor before it's tender. Like most greens, it benefits greatly from being cooked with pork fat of some sort. Even though this is a sausage dish, we still throw in a slice of bacon.

• 5 bunches of Kale


• 6 Smoked Brats (Saag's are good)


• Steel cut oats


• 1 slice of bacon, diced


• 1 onion, diced


• Vodka or white wine


• Crystal Sauce


• Water

1. Wilt the kale in batches in a big pot (can do some in the pressure cooker too--this is just to get the kale to fit in the pressure cooker)


2. Render bacon in a pressure cooker


3. Add kale


4. Add onion and sausage


5. Add oats


6. Add water, vodka (or wine), a few dashes of Crystal Sauce, and ~1 tsp of salt


7. Pressure cook for ~25 minutes


8. Open, reduce to desired consistency, and season to taste

Roast Chicken Breast & Garlic Aioli with Asparagus

• Chicken breast w/skin


• Minced garlic (mini-cuisinart)


• EV Olive Oil


• Mayo


• Lemon


• Asparagus

1. Trim excess skin & fat from chicken and season with salt, pimenton, and pepper


2. Brown chicken


3. Roast for 10 minutes in a 425 degree oven


4. Gently nuke garlic in olive oil


5. Mix mayo, garlic, oil, lemon juice, salt & pepper for aioli and chill slightly


6. Add trimmed asparagus to boiling (salted, acidulated) water, cover, and remove from heat. Let sit for 3 minutes & strain.
   
7. Slice chicken and serve with aioli and asparagus.

Chinese Wok-In: Hot & Sour Soup and Chicken & Snow Pea Stir Fry

Hot & Sour Soup

• Diced Fresh Shitake


• Lily Buds


• Sliced bamboo shoots


• Wood Ear Mushrooms (Black Fungus)


• Tofu


• Egg


• Chicken stock


• Sesame Oil & Hot Chile Oil


• Rice wine vinegar


• White pepper

1. Saute shitake in peanut oil


2. Add chicken stock/water


3. Add fungus, lily buds, & bamboo shoots


4. Season with dark soy, rice wine vinegar, sesame oil, hot chile oil


5. Simmer


6. Add tofu & season to taste with white pepper, vinegar, etc.

Chicken & Snow Peas

• Sliced chicken breast


• Snow peas


• Fresh water chestnuts, sliced


• Minced fresh ginger


• Sliced garlic


• Chili sauce


• Peanut oil

1. Stir-fry chicken in peanut oil


2. Add aromatics


3. Add veggies


4. Finish with Chili sauce

Paella

There are as many versions of this dish as there are chefs. We tend towards a Valencia style with shellfish and chicken. Tonight, we used some really nice Louisiana shrimp from Whole Foods, live mussels and clams, and a couple chicken drumsticks. We usually add a green veggie--peas or french or italian beans. Along with the traditional saffron, we add some smoked paprika (pimenton) and some diced piquillo peppers for extra flavor. Tom's version always includes some diced onion, minced garlic, tomato sauce, and fresh parsley as well.

Process:

1. 
   Shell & butterfly the shrimp & make "chicken shrimp stock" -- boil the shells with the shrimp stock + 1 cup water. Strain and add saffron & pimenton and bring back to a boil.
   


2. Season chicken legs w/salt & pepper


3. Saute the chicken legs & offload.
   
   
4. Saute the rice & offload.



5. Saute veggies (onion, garlic, piquillo parsley)



6. Add tomato sauce



7. Add wine, stock mixture.



8. Add mussels



9. Add clams



10. Cover & offload when open



11. Add rice



12. Add peas



13. Cover & bring to a boil



14. Add chicken legs



15. Cover & simmer to finish cooking rice & legs



16. Add shrimp



17. Add clams & mussels



18. Add some parsley



19. Turn off heat, cover with newspaper, and let sit for 20 minutes



20. Serve & garnish with parsley

Chicos Soup & Pork in Coloradito Sauce

Tom's second experiment with chicos--dried green "dent" corn. Most commonly (only?) used in Southwestern cooking, a few chicos add a lot of great corn flavor and have a nice chewy texture. You can mail order them from the Santa Fe School of Cooking.

We had leftover Coloradito sauce from the last go-round, so we had a great "mother" sauce to work with. It was pretty thick and a bit "corny", so we thinned it out a bit and added pork-friendly cumin and jalapeno, which were intentionally left out of the original coloradito sauce (but they're awesome with pork).

We ate the soup while we were waiting for the pork to cook. Was yummy, but the sour cream broke a bit as you ate it--might be inclined to mix sour cream or cream in instead of garnishing with it the next time.

Caldo de Chicos:

• 2 cups Stock


• 1/2 diced onion


• 2 poblanos, cut into 1" pieces


• Minced garlic


• Sliced mushrooms


• Sliced baby zucchini


• Chopped cilantro


• Diced tomato


• Soaked chicos


• Oregano & Cumin


• Sour Cream

1. Add stock, onion, garlic, chiles, sqash, chicos, and tomato to pot.


2. Season with salt, pepper, oregano & cumin.


3. Simmer


4. Finish with onion & cilantro


5. Serve with a dollop of sour cream.

Pork in Coloradito Sauce

• Coloradito Sauce


• Ground Chimayo Chile, cumin, "bloomed" in water


• Diced Jalapeno


• Minced Garlic


• Pork "tri-tip", cut into pieces & season with salt & pepper


• White wine


• Honey

1. Brown pork in pressure cooker


2. Add galic & jalapeno


3. Add bloomed chimayo


4. Add wine


5. Add coloradito sauce


6. Pressure cook for ~20 mins


7. Reduce to desired consistency


8. Finish with a little honey & serve

Spicy Broccoli Beef

One of the things we picked up at the Farmer's market this week was a nice-looking bunch of broccoli--gotta like those cruciferous veggies. :-)

1. 3/4 lb beef, cubed (we used london broil)


2. Broccolli cut into pieces & blanch


3. Mix sauce ingredients in a bowl: chicken broth, mushroom soy, black bean chile sauce, hunan sauce, sesame oil


4. Stir-fry beef in peanut oil & offload


5. Add aromatics: , minced ginger, green garlic, jalapeno


6. Add sauce

Tapas: White Beans y Catalonia and Salmon in Chimayo Cream Sauce

It's salmon season again! Picked up some fresh local salmon from the farmer's market at Santana Row. The fish vendor there is super nice & always has something good. The market was smaller than usual because of the impending rain, but we still scored some nice green garlic, broccoli, and (of course) the fresh salmon. (Some alder-smoked salmon followed us home, too--not quite as good as Grandpa Al's, but it's the best I've ever found for sale.) Both were "tail" pieces, which is always my preference. A bit less fat and definitely fewer bones. Grandpa Al always says the cheek pieces are the best, which are pretty much the antithesis...but also really good. Just depends on what you're looking for & what you're doing with it.

White Beans y Catalonia

1. Saute mushrooms & offload


2. Saute sliced Catalonia sausage


3. Add white beans & sliced green garlic


4. Add mushrooms back to pan & add white wine


5. Season with pepper to taste


6. Simmer covered


7. Serve in a cazeula

Salmon

1. Lightly toast some ground chimayo chile in a saucier, add some white wine & chicken broth, and then simmer to rehydrate the chile


2. Remove the skin from the salmon filets, season with salt & pepper, spray with olive oil, and grill. No mesquite-grilling happening tonight, it's still raining so we resorted to the electric "pannini press"
3. 
   
4. Finish the sauce with sour cream & season to taste


5. 
   

Tapas: Stuffed Piquillos and Catalonia y Champignones

These tapas dishes are all about the ingredients--piquillo peppers, catalonia sausage, spanish tuna. All these can be purchased at the Spanish Table. Draeger's foods in Los Altos also carries the piquillo peppers.

• Bajamar Piquillo Peppers -- piquillos have a distinctive flavor and aroma & the ones from Bajamar are always really good.


• Hijos de Jose Serrats White Tuna in olive oil with piquillo peppers. Wouldn't have to use the kind packed with a piquillo pepper, but why not? This is *great* tuna.


• La Espanola Catalonian Sausage--a flavorful spanish white sausage, also great with with white beans.

Catalonia y Champignones

1. Slice 1 catalonia sausage & quarter slices.
2. 
   
3. Quarter small mushrooms.


4. Mince 1/4 of a small white onion.


5. Saute sausage, shrooms & onion in olive oil in a small cazuela.


6. Season with salt, pepper, red chile flake.


7. Crack 2-3 eggs over the top.


8. Garnish with parsley.


9. Bake until the egg is cooked to taste.

Stuffed Piquillos

1. Mix diced onion, high-quality white tuna, capers,diced piquillo, mayo.


2. Stuff piquillo peppers with tuna salad mixture.


3. Place in baking dish & bake until heated through.

Poblanos Coloradito, Take Two

Okay, goal this time is to actually stuff the poblanos. (Last time they were too cooked from the roasting & we had to resort to sort of a high-brow mexican pizza.)

Did a few things different in the preliminary phases:

• Used salt pork instead of bacon


• Cooked dried pinquito beans instead of using canned


• Added some white wine (actually did this the last time & forgot to document)


• Remembered to move the rack up to broil the chiles--goal is to separate the skin from the flesh, but end up with chiles that still hold their shape.


• Avocodo cream (garlic, cilantro, aguacate, cumin, salt)

To serve:

1. Spread avocado cream on plate as a base


2. Sprinkle beans over cream


3. Stuff chiles with beef


4. Top with chile sauce


5. Top with sour cream & queso


6. Broil chiles to melt cheese


7. Server over avocado cream & beans


8. Garnish with minced onion and cilantro

Chicken in a Pot

We normally cook this dish in a large clay pot (cazuela), but used the le Creuset pot this time. (Clay pots are neat, but tend to have hot-spots & it can be hard to saute the chicken before it goes in the oven.)

Ingredients:

• 4 chicken leg & thighs


• Chorizo


• White onion


• Shallot


• Garlic


• Piquillo peppers (2)


• Bay leaf

Process:
This is pretty straightforward chicken stew...

1. Trim the excess fat of the chicken & season with salt, pepper, and spanish paprika


2. Saute the chicken over low heat to render


3. Add chorizo


4. Add fresh veggies


5. Add piquillos & bay leaf


6. Add water to cover


7. Bring to a boil, cover, and transfer to 425 deg. oven for 40 mins


8. Return to stove & uncover


9. Add minced shallots


10. Season to taste (salt, pepper)


11. Reduce to desired consistency & serve

Wine:

• Failla 2003 Syrah

Poblanos Coloradito

Inspired by a dish at Villa Creek Restaurant in Paso Robles and the Coloradito sauce in The Food and Life of Oaxaca : Traditional Recipes from Mexico's Heart.

Ingredients:

• Roasted Poblano Chiles


• Tri-tip (cut into large chunks)


• Bacon (1 strip, diced)


• Posole


• Canned "Poquito" beans (small red beans)


• Canned Tomatoes


• Ancho & mild new mex chiles (resuscitated & peeled)


• Veal stock


• Onion


• Garlic


• Cilantro


• Thyme, Oregano, Ground Clove, True Cinammon (and salt, pepper, & crystal sauce to taste, of course)


• Monterey Jack cheese (shredded)

Process:

1. Blenderize the chile flesh w/2 cups stock


2. Saute beef in pressure cooker with bacon (don't over-brown, do in batches if needed)


3. Add chile sauce, chopped tomatoes, posole, crystal sauce, and aromatics (onion, garlic, thyme, oregano) to pressure cooker


4. Pressure cook for 30+ mins (until meat is shreddable)


5. Remove meat & return sauce to blender and process until smooth


6. Return sauce to pan, add a small amount of cocoa powder & reduce to desired consistency


7. Place roasted peppers on plate, add a layer of beans, arrange meat over beans, cover with sauce and then sprinkle with diced onion and cheese.


8. Put in broiler to melt the cheese, garnish with cilantro & serve

Serving the dish in layers was a hack to get around the fact that I over-roasted the poblanos. Ideally, they should be blackened enough to peel, but not so cooked they lose their shape so they can still be stuffed. Although it didn't look as pretty as Villa Creek's stuffed version, layering the ingredients worked pretty well.

A few things to note:

1. No Cumin!


2. The posole added a lot of great flavor--30 mins was not enough time to thoroughly soften them, but the blender took care of that & the result was a nice, thick sauce


3. The milder chiles worked well--the sauce was intense, but not intensely hot & distinctly different from our standard jalapeno-laden chimayo chile sauce.


4. Ingredient amounts are conspicuously lacking because it's hard to document & cook at the same time. We prepared this to serve two and used maybe 3/4 lb of beef, about 5 oz of tomatoes, 8 or so dried chiles, a couple small handfuls of red beans, and maybe a handful of posole. Not totally low-carb, but the beans & posole were really just accents. We ended up with a fair bit of leftover sauce, but probably could have happily eaten more meat. All in all, though, we ended up with about the right amount of food--satisfied, but not stuffed.

Mardi Gras Tuesday

Jambalaya!

Inspired by the "Jambalaya ala Creole" from the Garlic Lovers Cookbook, Vol. II. The protein is the centerpiece in this version, rather than the rice. In fact, we've done it as a stew, without any rice at all. It's not totally low carb either way, because you still need to introduce some flour for the roux, and the tomatoes & other veggies contribute to the carb count. Not really sure how many servings this is--depends on how hungry you are. We make this for the two of us & usually have some leftover for lunch. (Jambalaya of *any* sort makes for awesome leftovers.)

Ingredients:

• Diced ham & andouille sausage (roughly a 1/2 lb of each)


• Medium shrimp, butterflied or halved to make them bite-sized (a little under a lb)


• Holy trinity: diced onion, green bell pepper, and celery (roughly a cup of each)


• Minced garlic & shallot


• Converted rice (1/4 cup or so...this is quasi-low carb jambalaya)


• Flour (2-3 tbsp)


• 1 16oz can of (high-quality) whole tomatoes, coarsely chopped


• 1 8oz can of tomato sauce


• 1 cup wine


• Spices: cayenne (to taste), ground clove (pinch), ground allspice (pinch), cumin (more than a pinch), black pepper & salt (to taste)


• Herbs: dried oregano, bay leaf, fresh cilantro & parsley


• Crystal Sauce (or other Lousiana hot sauce)

Directions:

1. Brown sausage and ham in olive oil & offload


2. Saute veggies & offload


3. Make roux with olive oil & flour


4. Add wine


5. Add meat & veggies back to pot


6. Add chopped cilantro


7. Add water (about 2 cups)


8. Season with spices, oregano, and bay leaf


9. Cover & bring to a boil, then simmer for "a while"


10. Add rice & continue cooking until tender, stirring periodically


11. Stir in chopped parsely


12. Stir in shrimp & cook uncovered until reduced to desired consistency


13. Add Crystal Sauce to taste


14. Serve Up!

Wine:

1. 2000 Turley Hayne Vineyard
   
   Not with the Jambalaya of course...some good pilsner is better suited for that!

Tuesday Food

Food:

1. Beef Soup with Farro
   This was supposed to be barley beef soup, but the barley went awol. Ingredients included celery, carrot, parsnip, mushroom, and onion (sliced celery, choped garlic, the rest cut into about 1 inch pieces), about a quarter-cup of farro, and cubed beef from a cross-rib roast.
   
   
   
   1. Render some of the fat trimmings & remove.
   
   
   2. Season the beef with salt & pepper & brown in batches.
   
   
   3. Add veggies
   
   
   4. Add 4 cups beef stock
   
   
   5. Add Farro
   
   
   6. Pressure cook for 20 mins
   
   
   7. Add water to taste, more onion
   
   
   8. Serve with a dollop of cumin & salt seasoned sour cream
   
   
   
   

Chile Redux:

1. 1/2 c ground Chimayo Chile + small handful mild chimayo flake


2. 2 cups chicken stock (1 Perfect Addition Frozen stock defrosted with 1 cup water)


3. 2 lb tri-tip, cubed & seasoned with salt and pepper


4. 1 chopped green jalapeno + ~4 diced jalapenos (riper the better)


5. 1/2 cup diced ripe numex chiles


6. 1 diced onion


7. 2 minced garlic cloves


8. 2+ tbsp diced salt pork


9. 2 tbsp ground cumin


10. 2 tbsp flour


11. 8oz tomato sauce + 8 oz chile fresco


12. 1 beer (lager)


13. Crystal Sauce


14. 16 oz can of kidney beans, drained

Processs:

1. Lightly toast chile, add chicken stock, and simmer to "bloom" chile


2. Cool chile mixture, add tomato sauces, and puree in blender until smooth


3. Brown beef in olive oil in batches, offloading as they're done*


4. Saute salt pork until rendered


5. Add onion, garlic, and chopped jalapeno


6. Add cumin & toast with veggies


7. Add flour (basically making a roux here)


8. Add pureed chile


9. Add beer


10. Add beef


11. Add Crystal Sauce for some acidity & season with some more black pepper

Add water if needed and pressure cook for ~20 minutes
12. 
    
13. Immediately add remaining diced chile peppers


14. Add kidney beans


15. Reduce


16. Finish with Crystal Sauce to taste


17. Serve with diced onion, avocado, grated cheddar, and minced cilantro

* In Pressure Cooker

Chile Redux:

1. 1/2 c ground Chimayo Chile + small handful mild chimayo flake


2. 2 cups chicken stock (1 Perfect Addition Frozen stock defrosted with 1 cup water)


3. 2 lb tri-tip, cubed & seasoned with salt and pepper


4. 1 chopped green jalapeno + ~4 diced jalapenos (riper the better)


5. 1/2 cup diced ripe numex chiles


6. 1 diced onion


7. 2 minced garlic cloves


8. 2+ tbsp diced salt pork


9. 2 tbsp ground cumin


10. 2 tbsp flour


11. 8oz tomato sauce + 8 oz chile fresco


12. 1 beer (lager)


13. Crystal Sauce


14. 16 oz can of kidney beans, drained

Processs:

1. Lightly toast chile, add chicken stock, and simmer to "bloom" chile


2. Cool chile mixture, add tomato sauces, and puree in blender until smooth


3. Brown beef in olive oil in batches, offloading as they're done*


4. Saute salt pork until rendered


5. Add onion, garlic, and chopped jalapeno


6. Add cumin & toast with veggies


7. Add flour (basically making a roux here)


8. Add pureed chile


9. Add beer


10. Add beef


11. Add Crystal Sauce for some acidity & season with some more black pepper

Add water if needed and pressure cook for ~20 minutes
12. 
    
13. Immediately add remaining diced chile peppers


14. Reduce


15. Finish with Crystal Sauce to taste


16. Serve with diced onion, avocado, grated cheddar, and minced cilantro

* In Pressure Cooker