Bar Abilene Pepsi Chili
4 pounds ground beef
4 cups (3 cans) Pepsi
1 pound onion, grilled and
chopped
2 1/2 pounds tomatoes, grilled and chopped
2 tablespoons tomato
paste
2 tablespoons garlic, chopped
3 cups black beans, cooked
1
tablespoon Sriracha
1 tablespoon Tabasco
1/2 cup red wine vinegar
1/2
teaspoon cayenne
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon pasilla chile powder
1/2 teaspoon
green jalapeno powder
In a large stock pot, brown beef in corn oil. Add garlic and dry spices. Mix
well. Stir in tomato paste. Add all remaining ingredients. Simmer until
thick.
Serves approximately 4 people.
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Tuesday, January 24, 2012
Tuesday, January 17, 2012
Bainbridge Island Vineyards Greek Garlic Chicken
Bainbridge Island Vineyards Greek Garlic Chicken
Source: Sunset Magazine
4 chicken breasts (the magazine used 8 legs with the attached wings)
2/3 cup minced garlic (about 3 heads)
1/2 cup lemon juice
1/4 cup olive oil
2 1/2 tablespoons dried oregano
2 tablespoons coarse-ground pepper
1 to 2 teaspoons salt
1/4 cup chopped parsley
Parsley sprigs
Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12 x 17 inch pan.
In a bowl, mix minced garlic, lemon juice, olive oil, oregano, pepper, and salt. Smear garlic mixture evenly over chicken, then arrange legs, cut side down, in a single layer.
Bake in a 375 degree F oven until skin is well browned, about 1 1/2 hours (1 1/4 hours in a convection oven). After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.
Transfer chicken to a warm platter. Skim and discard fat from drippings.
Add 1/2 cup boiling water to pan, stir to loosen browned bits, and pour sauce into a bowl.
Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.
Servings: 8
Source: Sunset Magazine
4 chicken breasts (the magazine used 8 legs with the attached wings)
2/3 cup minced garlic (about 3 heads)
1/2 cup lemon juice
1/4 cup olive oil
2 1/2 tablespoons dried oregano
2 tablespoons coarse-ground pepper
1 to 2 teaspoons salt
1/4 cup chopped parsley
Parsley sprigs
Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12 x 17 inch pan.
In a bowl, mix minced garlic, lemon juice, olive oil, oregano, pepper, and salt. Smear garlic mixture evenly over chicken, then arrange legs, cut side down, in a single layer.
Bake in a 375 degree F oven until skin is well browned, about 1 1/2 hours (1 1/4 hours in a convection oven). After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.
Transfer chicken to a warm platter. Skim and discard fat from drippings.
Add 1/2 cup boiling water to pan, stir to loosen browned bits, and pour sauce into a bowl.
Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.
Servings: 8
Tuesday, January 10, 2012
Bakery Cafe Pecan Bar Cookies
Bakery Cafe Pecan Bar Cookies
Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.
Crust
1 1/4 cups unsalted butter
3/4 cup granulated sugar
2 tablespoon heavy cream
2 egg yolks
2 1/2 cups flour
Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.
Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.
Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted
In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes.
Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.
Makes about 60 squares.
Enjoy this restaurant recipe!
Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.
Crust
1 1/4 cups unsalted butter
3/4 cup granulated sugar
2 tablespoon heavy cream
2 egg yolks
2 1/2 cups flour
Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.
Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.
Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted
In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes.
Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.
Makes about 60 squares.
Enjoy this restaurant recipe!
Tuesday, January 3, 2012
Antonio's la Fiamma Tiramisu
Antonio's la Fiamma Tiramisu
Yield: 8 servings
3 cups heavy cream
1 1/8 cups granulated sugar, divided
6 large egg yolks or 1/2 cup pasteurized egg yolks
17 1/2 ounces mascarpone cheese
1/4 cup Myers's rum
Pinch cinnamon
3 cups freshly-brewed espresso
1/4 cup coffee liqueur
About 48 ladyfingers
Whip 3 cups heavy cream with 1/4 cup sugar until stiff peaks form. Set aside.
Whip egg yolks with 5 ounces sugar until thick and pale in color and about doubled in volume. The mixture should form thick ribbons when the beaters are lifted.
In small increments with the machine running, add mascarpone cheese to the egg yolk mixture. Add rum and cinnamon, being careful not to overmix.
Fold in a third of the mascarpone with the whipped cream. Then fold in the remaining mascarpone mixture in thirds.
Combine espresso, 1/4 cup sugar, coffee liqueur. Soak ladyfingers in espresso mixture.
Place three ladyfingers side by side on a serving plate. Top with cheese mixture. Repeat three more ladyfingers and more cheese. Dust with cocoa powder, trim edges and serve.
Yield: 8 servings
3 cups heavy cream
1 1/8 cups granulated sugar, divided
6 large egg yolks or 1/2 cup pasteurized egg yolks
17 1/2 ounces mascarpone cheese
1/4 cup Myers's rum
Pinch cinnamon
3 cups freshly-brewed espresso
1/4 cup coffee liqueur
About 48 ladyfingers
Whip 3 cups heavy cream with 1/4 cup sugar until stiff peaks form. Set aside.
Whip egg yolks with 5 ounces sugar until thick and pale in color and about doubled in volume. The mixture should form thick ribbons when the beaters are lifted.
In small increments with the machine running, add mascarpone cheese to the egg yolk mixture. Add rum and cinnamon, being careful not to overmix.
Fold in a third of the mascarpone with the whipped cream. Then fold in the remaining mascarpone mixture in thirds.
Combine espresso, 1/4 cup sugar, coffee liqueur. Soak ladyfingers in espresso mixture.
Place three ladyfingers side by side on a serving plate. Top with cheese mixture. Repeat three more ladyfingers and more cheese. Dust with cocoa powder, trim edges and serve.
Thursday, December 29, 2011
Acapulco Princess Black Forest Cake
Acapulco Princess Black Forest Cake
Source: Acapulco Princess, Acapulco, Mexico
1/4 cup butter or margarine sugar
2 eggs
10 tablespoons milk
1 cup cake flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
2 tablespoons kirsch
1/2 cup raspberry preserves
2 17 ounce cans dark sweet cherries, drained
3 1/2 cups whipped cream (3 1/2-4 cups) chocolate
shavings - for garnish
Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.
Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees F for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.
Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve.
Per Serving (excluding unknown items): 631 Calories; 36g Fat (51.0% calories from fat); 7g Protein; 72g Carbohydrate; 3g Dietary Fiber; 182mg Cholesterol; 515mg Sodium
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Source: Acapulco Princess, Acapulco, Mexico
1/4 cup butter or margarine sugar
2 eggs
10 tablespoons milk
1 cup cake flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
2 tablespoons kirsch
1/2 cup raspberry preserves
2 17 ounce cans dark sweet cherries, drained
3 1/2 cups whipped cream (3 1/2-4 cups) chocolate
shavings - for garnish
Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.
Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees F for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.
Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve.
Per Serving (excluding unknown items): 631 Calories; 36g Fat (51.0% calories from fat); 7g Protein; 72g Carbohydrate; 3g Dietary Fiber; 182mg Cholesterol; 515mg Sodium
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Thursday, December 8, 2011
Cherry Pork Chops Crock Pot Recipe
6 pork chops, cut 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cherry pie filling
2 teaspoons lemon juice
1 teaspoon chicken bouillon
1/8 teaspoon ground mace
Trim excess fat from pork chops. Brown pork chops in hot skillet with butter. Sprinkle each chop with salt and pepper.
Combine cherry pie filling, lemon juice, chicken bouillon and ground mace in crockpot. Stir well. Place chops in crockpot. Cover. Cook on LOW for 5 hours.
Place chops on platter. Pour cherry sauce over the pork chops.
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cherry pie filling
2 teaspoons lemon juice
1 teaspoon chicken bouillon
1/8 teaspoon ground mace
Trim excess fat from pork chops. Brown pork chops in hot skillet with butter. Sprinkle each chop with salt and pepper.
Combine cherry pie filling, lemon juice, chicken bouillon and ground mace in crockpot. Stir well. Place chops in crockpot. Cover. Cook on LOW for 5 hours.
Place chops on platter. Pour cherry sauce over the pork chops.
Thursday, December 30, 2010
La Fogata Green Chicken Enchiladas
2 whole chicken breasts
1/2 cup water
Lightly salted water
1 whole clove garlic
1 cup chicken stock
2 serrano chiles
1 cup peanut oil
1/4 teaspoon salt
8 corn tortillas
1/4 teaspoon pepper
1 cup sour cream
1/3 cup cilantro leaves, loosely packed
1 pound mozzarella cheese, grated
Chicken stock, if needed
Boil tomatillos in water with garlic, chiles, salt and pepper until soft, about 15 to 20 minutes.
Puree cooked sauce in blender to liquefy. While blending, add washed cilantro leaves; set aside.
The sauce yield is about 2 1/2 cups. It will thicken upon standing and you may need to thin with chicken stock.
Simmer chicken in lightly salted water until tender, about 10 to 15 minutes. Cool. Chicken will be slightly under-cooked. Shred cooked chicken and then, just prior to serving, heat in 1 cup chicken stock. This will heat chicken without overcooking.
In medium skillet, heat oil to 300 degrees F. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly.
Fill softened tortillas with shredded chicken and 1 to 2 tablespoons sauce. Roll up and place seam side down in casserole. Pour green sauce over top and garnish with sour cream and cheese. Place in 375 degree F oven for 5 to 8 minutes or just long enough to melt cheese.
NOTE: Sauce may be made a day in advance, but the dish is best when chicken is freshly prepared. Yield: 6 servings
Source: La Fogata Restaurant, San Antonio, Texas
Puree cooked sauce in blender to liquefy. While blending, add washed cilantro leaves; set aside.
The sauce yield is about 2 1/2 cups. It will thicken upon standing and you may need to thin with chicken stock.
Simmer chicken in lightly salted water until tender, about 10 to 15 minutes. Cool. Chicken will be slightly under-cooked. Shred cooked chicken and then, just prior to serving, heat in 1 cup chicken stock. This will heat chicken without overcooking.
In medium skillet, heat oil to 300 degrees F. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly.
Fill softened tortillas with shredded chicken and 1 to 2 tablespoons sauce. Roll up and place seam side down in casserole. Pour green sauce over top and garnish with sour cream and cheese. Place in 375 degree F oven for 5 to 8 minutes or just long enough to melt cheese.
NOTE: Sauce may be made a day in advance, but the dish is best when chicken is freshly prepared. Yield: 6 servings
Source: La Fogata Restaurant, San Antonio, Texas
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