Recipe of the Day

Texas Beef Chili

Our Favorite Texas Beef Chili recipe

yield

Makes 6 to 8 servings

active time
1 Hour 15 Minutes

total time
4 Hours 15 Minutes

This cowboy-style “bowl of red” is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste, and don’t skip the masa harina: It helps to thicken the chili and imparts a wonderful earthy richness. This chili is best served a day after cooking.

ingredients

  • 4 ounces dried ancho chiles (about 9 chiles)
  • 2 ounces dried guajillo chiles (about 7 chiles)
  • 2 ounces dried pasilla chiles (about 10 chiles)
  • 2 ounces dried chipotle chiles (about 8 chiles)
  • 8 to 12 dried chiles de árbol
  • 8 garlic cloves, unpeeled
  • 1 tablespoon plus 1 3/4 teaspoons kosher salt, divided
  • 1 3/4 teaspoons freshly ground black pepper, divided
  • 1 teaspoon honey
  • 7 tablespoons lard or vegetable oil
  • 6 pounds boneless beef chuck, trimmed and cut into 1/2-inch cubes
  • 2 cups finely chopped yellow onion
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 4 cups low-sodium beef broth
  • 2 teaspoons dried oregano
  • 2 tablespoons masa harina, recommended but optional (see Cooks’ Note)
  • 2 tablespoons dark-brown sugar
  • 2 tablespoons red-wine vinegar
  • 1/2 teaspoon cayenne pepper, plus more to taste
  • Lime wedges, sour cream, chopped red or white onion, jalapeño, and/or cilantro, for serving

preparation

Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.

If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary

Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).

Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.

In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.

Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.

Recipe of the Day

Mozzarella-Stuffed Pork Chops with Polenta and Tomatoes

Mozzarella-Stuffed Pork Chops with Polenta and Tomatoes recipe

yield

Serves 4

active time
20 minutes

total time
22 minutes

You’ll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.

ingredients

  • 1 cup quick-cooking polenta
  • Four 1-inch thick bone-in pork chops (about 2 1/2 pounds total)
  • Four 1/4-inch thick slices smoked mozzarella (about 3 1/2 ounces)
  • 4 teaspoons anchovy paste, divided
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 2 1/2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons freshly ground black pepper, divided
  • 4 garlic cloves, smashed
  • 2 pints grape tomatoes (about 3 1/2 cups)
  • 1/2 cup low-sodium chicken or vegetable broth
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup milk
  • Chopped flat-leaf parsley, for sprinkling

Special Equipment:

  • toothpicks

preparation

Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.

In a medium saucepan, prepare polenta according to package directions.

While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.

Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.

Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.

When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.

Serve pork chops over polenta, topped with tomato pan sauce and parsley.

 

Recipe of the Day

Crispy Fish Sticks

Crispy Fish Sticks recipe

yield

Makes 4 servings

active time
30 minutes

total time
30 minutes

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

ingredients

  • 2 large eggs, beaten to blend
  • 2 cups panko (Japanese breadcrumbs)
  • 1/4 cup all-purpose flour
  • 1 pound flounder or cod fillets, sliced crosswise into 3/4″-wide strips
  • Kosher salt, freshly ground pepper
  • 3/4 cup vegetable oil, divided

preparation

Place eggs, panko, and flour in 3 separate shallow medium bowls.

Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.

Heat 1/2 cup oil in a large skillet over medium-high heat. Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side.

Transfer fish sticks to a paper towel-lined plate; season with salt.

DO AHEAD: Fish sticks can be breaded 2 days ahead. Cover and chill, or freeze in resealable plastic bags up to 3 months. Fish sticks can be cooked from frozen (cooking time will be slightly longer).

plus two sauces to dip them in:

Sure, ketchup will get the job done. But these fast, simple homemade dipping sauces are a welcome addition to the table. Both can be made two days ahead; cover and chill.

Pickle-Juice Sauce
Mix 1/2 cup plain 2% fat Greek yogurt, 1/4 cup ketchup, 2 tablespoons pickle juice, and 1 1/2 tsp. Dijon mustard in a small bowl; season with kosher salt and freshly ground black pepper.

Dill Sauce
Mix 1 finely chopped small shallot, 1/2 cup plain 2% fat Greek yogurt, 3 tablespoons finely chopped fresh dill, and 2 tablespoons fresh lemon juice in a small bowl; season with kosher salt and freshly ground black pepper.

 

Recipe of the Day

Chicken and Biscuits

Chicken and Biscuits recipe

yield

Makes 6 to 8 servings

The addition of celery root is a great twist on the familiar flavors in this dish.

ingredients

Soup:

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds skin-on, bone-in chicken thighs
  • Kosher salt, freshly ground pepper
  • 8 medium carrots (about 1 lb.), peeled, cut into 2″ pieces
  • 1 small celery root (about 12 ounces), peeled, cut into 1/2″ pieces
  • 1 medium onion, chopped
  • 1 leek, white and pale-green parts only, chopped
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 4 cups low-sodium chicken broth
  • 4 sprigs thyme
  • 1 sprig rosemary
  • 2 bay leaves
  • 1 1/2 teaspoons (or more) Sherry vinegar

Biscuits:

  • 2 1/4 cups all-purpose flour plus more
  • 2 teaspoons kosher salt
  • 3/4 teaspoon baking powder
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2″ cubes
  • 3/4 cup buttermilk
  • 2 tablespoons crème fraîche or sour cream
  • 2 tablespoons chopped fresh chives
  • 1 large egg, beaten to blend

preparation

For soup:
Preheat oven to 400°F. Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper. Cook skin side down until skin is golden, 8-10 minutes; transfer to a plate.

Carefully drain all but 2 tablespoons fat from pot. Add carrots, celery root, onion, and leek; stir frequently until softened and beginning to brown, 8-10 minutes.

Add butter; stir until melted. Add flour and stir constantly until well blended, about 2 minutes. Add wine and 1/2 cup water. Bring to a boil; reduce heat and simmer until liquid is reduced by half, 5-8 minutes.

Add chicken, broth, thyme, rosemary, and bay leaves. Bring to a boil; reduce heat. Simmer until chicken is fork-tender, 35-40 minutes. Transfer chicken to a plate. Let cool slightly; shred meat, discarding skin and bones.

Return shredded chicken to soup. Add 1 1/2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before serving.

For biscuits:
Whisk flour, salt, and baking powder in a large bowl. Add butter. Using your fingertips, blend until pea-size lumps form. Add buttermilk, crème fraîche, and chives. Using a fork, mix until just combined. Gather mixture into a ball and knead in bowl just until a shaggy dough forms, 3 or 4 times.

Transfer dough to a floured work surface and pat into a 3/4″- to 1″-thick round. Cut out rounds with a 2″ biscuit cutter or small glass. Gather dough and repeat patting and cutting. Transfer to a parchment-lined rimmed baking sheet; brush with egg.

Bake biscuits until golden brown, 25-30 minutes. Serve warm or at room temperature. DO AHEAD:Biscuits can be made 8 hours ahead. Let cool completely and store airtight at room temperature.

Divide soup among bowls and top with biscuits.

Recipe of the Day

Roasted Shrimp with Chile Gremolata

Roasted Shrimp with Chile Gremolata recipe

yield
Makes 4 servings

active time
15 minutes

total time
15 minutes

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

ingredients

Shrimp:

  • 2 red serrano or Fresno chiles, with seeds, halved lengthwise
  • 6 garlic cloves, thinly sliced
  • 2 bay leaves
  • 1/2 cup olive oil
  • 1 1/2 pounds large shrimp, peeled, deveined
  • 1 lemon, cut into wedges

Gremolata and assembly:

  • 1 red serrano or Fresno chile, seeds removed if desired, finely chopped
  • 1 garlic clove, finely grated
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper

preparation

For shrimp:
Preheat oven to 450°F. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.

Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.

For gremolata and assembly:
Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.

Recipe of the Day

Marinated Tofu with Peanuts and Charred Bean Sprouts

Marinated Tofu with Peanuts and Charred Bean Sprouts recipe

yield
Makes 4 servings

active time
20 Minutes

total time
50 Minutes

“At home I cook quick, healthy, and vegetarian,” the chef says. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.

ingredients

  • 2 14-ounce packages firm tofu, drained, sliced 1/2″ thick
  • 1 jalapeño, with seeds, thinly sliced
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 teaspoons grated peeled ginger
  • 2 teaspoons vegetable oil
  • 2 cups bean sprouts, divided
  • Kosher salt
  • Steamed white rice (for serving)
  • 6 scallions, thinly sliced on a diagonal
  • 1/2 cup chopped salted, roasted peanuts
  • 1/4 cup fresh mint leaves
  • Lime wedges (for serving)

preparation

Place tofu on a baking sheet lined with several layers of paper towels; place several layers of paper towels on top and press gently to squeeze out liquid. Cut tofu into 3/4″-wide pieces and place in a baking dish.

Whisk jalapeño, soy sauce, brown sugar, and ginger in a small bowl, pour over tofu, and toss to coat. Let sit at least 30 minutes.

Just before serving, heat oil in a medium skillet over medium-high heat. Add 1 cup bean sprouts and cook, undisturbed, until charred, about 3 minutes; season with salt.

Spoon tofu over rice and top with charred and raw bean sprouts, scallions, peanuts, and mint. Serve with lime wedges.

 

Recipe of the Day

Soft Scrambled Eggs with Fresh Ricotta and Chives

Soft Scrambled Eggs with Fresh Ricotta and Chives recipe

yield
Makes 2 servings

Fresh ricotta brings out the eggs’ creaminess.

ingredients

  • 4 large eggs
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
  • 1 tablespoon butter
  • 1/2 cup fresh ricotta cheese*
  • 4 1/3- to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered
  • Whole chives (optional)

preparation

Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.

Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.

* Available at some supermarkets and at specialty foods stores and Italian markets.

 

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