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