Beef and Bean Chili on Food Porn Friday

Epicurious, Chili, Comfort Food, Food Porn Friday

Image Source: epicurious.com

Well, although we are moving closer to the arrival of spring, the weather is still cold outside and comfort food remains hot and welcomed inside! How can we let the month go by and not feature some good ole homemade chili? If this photograph is any indication of how hearty and scrumptious this recipe is for Beef and Bean Chili from the culinary contributor for Epicurious, then count me in!

For the weekend, why not make a batch of some of this mouth-watering pot of deliciousness?

BEEF AND BEAN CHILI |RALPH’S GREAT DIVIDE, INDIANAPOLIS, IN 

YIELD  Makes 6 servings

INGREDIENTS

    • 1 tablespoon olive oil
    • 2 large red onions, chopped
    • 5 tablespoons chopped jalapeño chilies with seeds
    • 8 garlic cloves, chopped
    • 2 1/3 pounds ground beef (15% fat)
    • 1/4 cup chili powder
    • 2 tablespoons ground cumin
    • 1 teaspoon sweet paprika
    • 1 28-ounce can diced tomatoes in juice
    • 2 15 1/4-ounce cans kidney beans, drained
    • 1 14-ounce can beef broth
    • Sour cream
    • Grated cheddar cheese
    • Chopped green onions
    • Chopped fresh cilantro

PREPARATION

    1. Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
    2. Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
Per serving: 551 calories, 30 g fat (11 g saturated), 118 mg cholesterol, 812 mg sodium, 31 g carbohydrates, 9 g fiber, 41 g protein
 
Check out epicurious.com for more delectable recipes to satisfy your culinary appetite!

Happy #FoodPornFriday

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Tandoori Chicken on Food Porn Friday

 

Tandoori Chicken, Food Porn Friday, Indian Cuisine

Image Credit: vahrehvah.com

Today we are featuring Tandoori Chicken, a beloved popular Indian dish prepared by Vahchef from Vah Reh Vah that consists of chicken marinated in a combination of yogurt and spices. This dish is traditionally cooked in a tandoor (a cylindrical clay oven) but can also be prepared on your regular barbecue grill.

Tandoori Chicken

Prep time
20 mins Cook time
35 mins Total time
55 mins Tandoori Chicken

Main Ingredient: Chicken
Servings: 4 persons

  1. Ingredients
    • Ginger garlic paste – 1 tablespoon
    • Garam masala powder – 1/2 teaspoon
    • Cumin powder – 1 tablespoon
    • Red chili powder – 2 tablespoons
    • Red color water – 1 teaspoon
    • Salt – to taste
    • Turmeric powder – 1/4 tea spoon
    • Yogurt – 6 tablespoons.
    • Chat masala – 1 teaspoon
    • Coriander powder – 1 teaspoon
    • Chicken legs – 6 numbers
    • Kasuri methi powder (dry fenu greek leaves powder) – 1/2 teaspoon
    • Lemon juice – 1 number.• Oil – 2 tablespoons
    • Pepper powder – 1/2 teaspoon
    • Mixed vegetable – 150 grams

Method:
• Clean and cut 2 or 3 long slits on each piece.
• Apply salt, chili powder and 1/2 lime juice all over the chicken and keep aside for 15 minutes.
• Make marination with coriander powder, cumin powder, red chilies, kasuri methi, turmeric powder, garam masala powder, red color, salt and mix well with yogurt.
• Apply it all over the chicken making sure to apply well between all the slits and inside.
• Preheat your oven to 425-degrees and cook for 25 to 35 minutes till the chicken is tender.
• Remove from oven and serve hot.
• Garnished with sliced onions and lime wedges and also can be heated on a griddle if serving later.

For more information about this delicious dish and to watch the entertaining step-by-step video by Vahchef for making Tandoori Chicken, check out Vah Reh Vah. Bon appetit!

Happy #FoodPornFriday

Celebrating National Cherry Month with Grilled Chicken Topped with Fresh Cherry Salsa

Grilled Chicken & Fresh Cherry Salsa, National Cherry Month

Image credit: Iowa Girl Eats

Today on Food Porn Friday, we are observing National Cherry Month. We are delighted to present this quick and easy Grilled Chicken with Fresh Cherry Salsa recipe, from Kristin in the kitchen of Iowa Girl Eats. This recipe takes about 20 minutes to prepare and then…Bon appetit!

Grilled Chicken with Fresh Cherry Salsa

Ingredients:
– 1-1/2lb cherries, pitted and roughly chopped
– 1/2 cup minced red onion
– 2 tbsps lemon juice
– 2 tbsps chopped fresh basil
– 1 tbsp balsamic vinegar
– 1 tsps honey
– 1/4 tsp salt
– 4 chicken breasts, pounded to uniform thickness
– extra virgin olive oil
– salt and pepper

Directions:
– Start the Grilled Chicken & Fresh Cherry Salsa by pitting 1 1/2lb cherries.
– Once the cherries are pitted, roughly chop them up and an add ’em to a big bowl.
– Next add 1/2 cup minced red onions, and 2 Tablespoons fresh lemon juice.
– Then chop up and add a handful of fresh basil, and 2 teaspoons honey.
– Finally, add a dash of salt, and 1 Tablespoon balsamic vinegar. That’s it! Stash the mix in the fridge to chill while you get the chicken ready to grill.
– Pound a couple chicken breasts (I used a cast iron skillet) to uniform thickness in a ziplock bag. I like using a bag over plastic wrap because I feel as though a chunk or two always escapes and flies across the kitchen never to be seen or heard from again. Gross.
– Brush both sides with extra virgin olive oil, liberally season with salt & pepper, then grill over medium-high heat for 4 minutes a side, or until cooked through. You know I like me some fancy seasoning blends, but simple salt & pepper is still tre delish, and really lets the cherry salsa shine through.
– Let the cooked chicken rest for 5 minutes, then plate, scoop, drizzle, and serve!

For the full step by step visual directions, be sure to visit Iowa Girl Eats.

Happy #NationalCherryMonth on #FoodPornFriday

Helga’s Swedish Meatballs for Your Super Bowl Party

Red Rooster Harlem, Helga's Swedish Meatballs, Food Porn Friday

Image Credit: mitziemee.com

Typically for your SuperBowl crowd, you might serve an assortment of tacos, chicken wings, boiled shrimp with cocktail sauce, an assortment of various finger foods, beer, wine, cheeses or club sandwiches. But, this year why not spice up your food spread and add a dish that is sure to be a real party pleaser for your Super Bowl shindig? Helga’s Swedish Meatballs coming from the kitchen of Marcus Samuelsson, co-founder and owner of Red Rooster Harlem, will add a delectable twist to your customary party foods.

Helga’s Swedish Meatballs
by Chef Marcus Samuelsson, Owner of Red Rooster in Harlem
Prep Time: 20 minutes | Cook Time: 25 minutes | Serving Size: 4 servings

For the meatballs
  • 1/2 cup fine dry breadcrumbs
  • 1/4 cup heavy cream
  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 1/3 pound ground chuck or sirloin
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 tablespoons honey
  • 1 large egg
  • 3 tablespoons unsalted butter
For the sauce
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup lingonberry preserves
  • 2 tablespoons pickle juice
To garnish
  • lingonberry preserves
  • quick pickled cucumbers

Directions

  1. Combine the breadcrumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.
  2. Heat the oil in a small skillet over medium heat. Add the onion and sauté for about five minutes, until softened. Remove from heat.
  3. In a large bowl, combine the ground beef, veal, pork, onion, honey and egg, and mix well with your hands. Season with salt and pepper to taste. 
  4. Add the breadcrumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs. 
  5. Melt the butter in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes until browned on all sides and cooked through. Transfer the meatballs to a plate and drain off all but 1 tablespoon of fat from the skillet. 
  6. Return the skillet to the heat, whisk in the stock, cream, preserves and pickle juice, and bring to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.  

Serve hot with mashed potatoes and quick-pickled cucumbers. 

This recipe is extracted from Food Republic. For more information and updates about Chef Marcus Samuelsson check out his website marcussamuelsson.com. Bon appetit!

Happy #FoodPornFriday!

Bún Dặc Biệt, the Best Thing I Ate on Food Porn Friday

Bún Dặc Biệt , Vietnamese Food, Food Porn Friday

Bún Dặc Biệt Image Credit: Kym Gordon Moore

I was watching The Best Thing I Ever Ate, a show on the Food Network where celebrity chefs talk about some of the amazing things they’ve eaten from various restaurants around the country. This show made me think about one of my favorite Vietnamese dishes, Bún Dặc Biệt. I get it from the Vietnam Grille, a quaint local restaurant that serves authentic Vietnamese cuisine in Charlotte, North Carolina.

Bánh Xếp Hấp, Steamed Dumplings

Bánh Xếp Hấp Image Credit: Kym Gordon Moore

Bún Dặc Biệt is a house special vermicelli served with crispy spring rolls, chargrilled shrimp, meatballs and grilled chicken. The dish includes fresh bean sprouts, shredded lettuce, cucumber and crushed peanuts in a bowl, accompanied by their house special “Nuoc Mam” dipping sauce. Of course, I can’t resist a side order of their Bánh Xếp Hấp, steamed dumplings stuffed with shrimp and pork, and served with ginger sauce and scallions. YUMMO!

There are many variations of Bún Dặc Biệt and while I have the ingredients but not the recipe, I will take no chances by trying to make this myself and let the experts do what they do best! If you have an opportunity to visit your favorite Vietnamese restaurant that serves authentic Vietnamese cuisine, you have got to try this dish. Go ahead and be a culinary adventurist. Bon appetit!

Happy #FoodPornFriday!

Warm Grapefruit Tea on Food Porn Friday

National Hot Tea Month, Tea, Warm Grapefruit Tea

Image Source: cdkitchen.com

Oh, the chill of the wintry weather still lingers. Since we are celebrating National Hot  Tea Month, today on Food Porn Friday we are featuring this simple and soul-warming recipe for Warm Grapefruit Tea courtesy of Kathy Kasia from the kitchen of CDkitchen.

Ready in: under 30 minutes | 2 servings

Ingredients

2 cups fresh ruby red grapefruit juice
2 tablespoons honey (or as needed depending on sweetness of grapefruit juice)
1 cinnamon stick
1/2 teaspoon whole allspice berries
1/2 cup water
ruby red grapefruit segment or zest

Directions

In a medium pot, combine juice, honey, cinnamon, allspice, and water. Bring to a boil over high heat. Strain and discard solids. 
Serve with a grapefruit segment or strip of zest or cinnamon stirrer.

Try something warm and comforting with a different tasty twist. For more on this recipe and other hot tea ideas click here to check out CDkitchen.

Happy #NationalHotTeaMonth on #FoodPornFriday!

National Marzipan Day on Food Porn Friday

Marzipan, National Marzipan Day, Food Porn Friday

Image credit: hilahcooking.com

Are you feeling creatively adventurous in the kitchen today? Well here’s a recipe for you that is sure to dazzle your creative confectionary juices. Today we celebrate National Marzipan Day.  Marzipan is a confection consisting primarily of sugar or honey, and almond meal (ground almonds), which is sometimes augmented with almond oil or extract. It is rolled into thin sheets, glazed and often made into sweets. Small marzipan imitations are commonly made of fruits and vegetables.

Here is a recipe on how to make colorful marzipan fruits from Hilah Johnson in the kitchen of hilahcooking.com.

Marzipan Fruits
★★★★★ Yield: 18

Ingredients
-1 7 ounce package marzipan (Tested with Odese brand)
– Red, yellow, green liquid food coloring
– water
– 1/4 cup powdered sugar or cornstarch
– whole cloves
– caraway seeds

Tools:
– small paint brush
– small bowls (4)
– paper towels or clean rags
– apron
– parchment paper or waxed paper
– fine hole grater

Instructions
Divide the marzipan into 3 equal pieces (2.3 ounces each). Cover your work surface with a large sheet or parchment or wax paper to protect from staining. Put on an apron or an old shirt to protect clothes from splatter. Place powdered sugar in a small pile in the corner of work surface.

Make your dyes:
Green – combine 1 teaspoon water + 1/4 teaspoon green food coloring
Yellow – combine 2 teaspoons water + 1/4 teaspoon yellow food coloring
Orange – combine 1 teaspoon water + 6 drops yellow + 2 drops red coloring
Red – combine 1 teaspoon water + 1 drop red coloring

Marzipan Apples:
– Knead 1/8 teaspoon green dye solution into 1 portion marzipan until evenly colored light green. Shape into a tube and cut into 6 equal portions. Roll each into a ball, then shape into slightly elongated and squared-off Granny Smith apple shapes, or slightly flattened balls to make MacIntosh apples. Press a whole clove into the top of each to make a stem.
– Dip paintbrush in clean water, then in yellow dye solution. Paint apples to give them a ripening hue.
– Dip brush again in water, then in red solution and add a bit of blush to one side of each apple. Set aside apples to dry on paper.

Marzipan Pears:
– Knead 1/8 teaspoon yellow solution into 1 portion of marzipan until a uniform light yellow color is achieved. Roll into a log and cut into 6 equal portions. Shape each into a teardrop shape, flattening the bottom slightly and bending some of the tops a little. Press a caraway seed upright into the tops to make a stem.
– Wet your brush with clean water and lightly go over one long side of each pear with yellow dye. While still wet, dab on a bit of red and allow to naturally spread out along the fat end of each pear. Set aside pears to dry.

Marzipan Oranges:
– Knead 1/8 teaspoon orange dye into remaining portion of marzipan until uniformly pale orange. Roll into a log and cut into 6 equal portions. Shape each into as round a ball as possible, then gently roll on the fine hole grater to make a dimpled skin effect. Paint each orange with more orange dye solution until a rich, bright orange is achieved. Highlight with yellow dye solution.
– Break the center balls from 6 whole cloves and press the clove stem into each orange, so just the star shows to make the blossom end of the orange.
– Allow all marzipan fruits to dry uncovered at room temperature for 24 hours before using. Fruits may be stored longer, lightly covered at room temperature.

For more information about this marzipan treat (https://hilahcooking.com/how-to-make-marzipan-fruits/) and many other fabulous recipes online, check out Hilah Cooking:

Happy #NationalMarzipanDay on #FoodPornFriday

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