Author: emily (Page 13 of 20)

650 Best Food Processor Recipes: Southwestern Brisket

Juicy and full of flavor, when properly cooked brisket is tender and delicious and lends itself to a wide variety of sauces and seasonings. This version, which relies on New Mexico chiles for its rich, tangy taste, is mildly piquant and can be enjoyed by all family members. If you prefer a spicier version, add 1 to 2 finely chopped jalapeño peppers, along with the green bell peppers. We like to serve this over piping hot mashed potatoes.

Southwestern Brisket

Makes 8 Servings

Preheat the oven to 325°F

Ingredients:

2                    dried mild New Mexico Chile peppers (See tips below)

2 cups            boiling water

1⁄2 cup           beef broth     

1⁄4 cup           red wine vinegar     

2                    onions, quartered   

6                    stalks celery, cut into 3-inch lengths

2                    green bell peppers, seeded and quartered

6                    cloves garlic 

1 tbsp             oil       

4 lbs               double beef brisket, trimmed         

1 tbsp             dry mustard  

1 tbsp             dried oregano          

1 tbsp             cracked black peppercorns           

2 tsp               ground cumin (see tips below) 

1 tsp               salt     

1⁄4 cup           all-purpose flour      

1 can(28 oz) diced tomatoes,drained

1⁄2 cup           packed brown sugar           

4                     bay leaves    

1⁄2 cup           finely chopped parsley      

 

1.         In a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems. Transfer to work bowl fitted with metal blade. Add beef broth and vinegar (see Tips, left). Purée and set aside.

2.         In clean work bowl fitted with metal blade, pulse onions, celery, bell peppers and garlic until finely chopped, about 30 times, stopping and scraping down sides of the bowl once or twice. Transfer to a bowl. (See tips below)

3.         In a Dutch oven, heat oil over medium-high heat. Add brisket and brown well on both sides. Transfer to a platter and set aside.

4.         Reduce heat to medium. Add onion mixture to pan and cook, stirring, until vegetables are softened, about 7 minutes. Add mustard, oregano, peppercorns, cumin and salt and cook, stirring, for 1 minute. Sprinkle with flour and cook, stirring, for 1 minute.

5.         Add tomatoes and reserved chile mixture and cook, stirring, until thickened. Stir in brown sugar and bay leaves. Return brisket to pan and bring to a boil. Cover and bake in preheated oven until meat is very tender, about 2 hours. Discard bay leaf. To serve, slice brisket thinly across the grain and place on a deep platter. Spoon sauce over top and garnish with parsley. (See tips below)

 

Tips

  • Be aware that dried New Mexico chiles come in both mild and hot versions. We tested this recipe using the mild variety. Hot ones would produce a very spicy result.
  • To save washing the work bowl and blade, complete Step 2 immediately after you have set the chiles aside to soak and transfer the mixture to a bowl. Then once the chiles are reconstituted, you can add them to the same work bowl along with the beef broth and vinegar.
  • For the best flavor, toast and grind cumin yourself. To toast cumin: Place seeds in a dry skillet over medium heat, and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind.
  • You can cook the brisket the day before you intend to serve it. Cover and refrigerate in the sauce. When it is cold, spoon off the accumulated fat, which has congealed on top of the dish. Transfer meat to a cutting board, slice it very thinly and place in an ovenproof serving dish. Add remaining sauce. Cover and cook in 350°F (180°C) oven until hot and bubbling, about 30 minutes.

Excerpted from 650 Best Food Processor Recipes by George Geary and Judith Finlayson © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Click here to purchase this week’s cookbook: 650 Food Processor Recipes by George Geary and Judith Finlayson

Questions? Contact:

Martine Quibell

Manager, Publicity

Robert Rose Inc.

120 Eglinton Avenue East, Suite 800

Toronto, Ontario   M4P 1E2

Phone 416-322-6552 x 3133

Fax 416-322-6936 

mquibell@robertrose.ca

A Most Extraordinary Whiskey Event

by Ray Pearson

The angels over Scotland must be in a dither waiting for the heavenly bounty of the country to be unleashed in Las Vegas. On March 18 and 19, 2011, whiskey companies from around the world, will offer some of their rarest, oldest, most coveted, and newest expressions at the Universal Whisky Experience at Encore at Wynn.The event is the brainchild of Mahesh Patel. Patel is a successful entrepreneur from the Atlanta area, whose passion in life is whiskey, specifically Scotch. He has leveraged his relationships with a galaxy of whiskey superstars and industry leaders to offer the world’s first luxury whisky enjoyment experience, the “Nth 2011 Show”.

The $525 ticket price provides an extraordinary assortment of sensory opportunities. In addition to whisky tasting, educational opportunities such as seminars and Master Classes will be available to interested guests. Gastronomic highlights of the event include butler-passed hors d’oeuvres, and a gourmet dinner reception.

If that wasn’t an impressive enough list of activities for whisky snobs seeking true whisky bliss, the Super Pour surely seals the deal. Each show ticket includes the guest’s choice of one pour from a selection of ultra-premium whiskies, each valued at $300+ per pour. To date, the Super Pour list includes 16 rare Scotches, some 40 and 50 years old. Professor Adam Carmer (UNLV), will hold the inaugural forum of his new Spirits Tasting Method, designed to improve guests’ ability to recognize the nuances of flavor, aroma, bouquet, and barrel influence.

Keeping those Scottish angels in mind, some of the whiskies to be experienced, either in the Master Classes or the Super Pour, derive their exotic names from celestial happenings. Richard Paterson, Master Blender for The Dalmore, for instance, will present the 40 year old Astrum,  which is Latin for constellation, and the 45 year old Aurora, named for the Northern Lights. Ian Millar, Global Ambassador for Glenfiddich, will present Snow Phoenix, a non-chill filtered malt created from casks rescued from a warehouse cave-in during the 2010 four-foot snows in Speyside. George Grant, sixth generation of the owners of Glenfarclas, will take guests on a tour entitled “Glenfarclas Forties”, presenting four different whiskies, each forty years old.

Patricia Richards, Master Mixologist at Wynn-Las Vegas, is designing cutting-edge drinks especially for this event, putting a new twist on whisky cocktails. Patricia is known for her creative and mouthwatering concoctions, along with a slew of awards from food, beverage, hospitality, and travel magazines.

Glencairn cut crystal tasting glasses will be included as part of the full ticket package, along with cigar samples, so guests will be able to remember their visit for a long time to come.

Finally, two Las Vegas–based charities will benefit from the hedonistic pleasure of event attendees as a portion of each ticket price will be contributed to The Autism Academy of Cumorah, and the Hospitality School at UNLV. The angels should be pleased.

For more information and tickets, visit:

Home New

 

 

For more Whisky 101 click here

About Ray

Ray is a nationally recognized single malt Scotch expert. He recently retired after 16 years within the spirits industry, including four as Glenfiddich U.S. Ambassador. Ray currently presents educational whisky seminars and tastings for corporate events, destination management companies, and national whisky shows. He is a photographer and member of the International Food, Wine & Travel Writers Association.

The Weekly Whet: Arizona Breeze

While other parts of the country are inundated with snow and treacherous weather this time of year, we are knee-deep in citrus. Oranges, grapefruits, tangerines, and lemons are ripening on our trees faster than we can pick or eat them, so what do we do? ‘Tis the season of anonymous fruit deliveries!

I remember cringing as my mother heaved yet ANOTHER bag of citrus that had been abandoned at our doorstep (probably under the cover of night) because it meant another week of grapefruit for breakfast, orange slices for snacks, and lemon-infused entrees for dinner. My mouth was in a constant pucker from January to March. To this day, I rarely eat citrus fruits because of my canker-sored childhood, but I certainly don’t mind a good citrus-based cocktail…the alcohol numbs the pain.

Ingredients

Gin                                  2 oz

Cranberry Juice                 2 .5 oz

Grapefruit Juice                 2 oz

Combine all ingredients in a cocktail shaker and shake for about 20 seconds. Pour the mixture into a tall glass of ice and garnish with a slice of grapefruit.

The Beer Blog: YES to Craft Beer in a Can!

More and more people are asking the question, “Craft beer in a can, seriously?” For decades, canned beer and screw top wine have been associated with sub-premium domestic brands; however, these associations are more myth than reality. In fact, the can is actually a better container for that precious beer and has benefits and versatility that those old bottles just don’t…So, let’s talk cans!

One of beers greatest enemies is oxygen. Oxygen causes aeration, which can be a wonderful thing in the proper environment. When we open a bottle of wine and let it breath, we are aerating it. When we tap a cask of beer, we are introducing oxygen which will slowly change the flavors. Within a few hours, aerated beverages will display a range of tastes that showcase and enhance the product.  After a certain amount of time, things quickly go south and those same remarkable flavors you love will, in essence, taste like paper and wet cardboard.

Canned beer has the lowest oxygen content of any packaged beer product. Not only does this ensure a greater degree of freshness and a longer shelf life; but any anti-oxidants contained in the product will retain their beneficial properties. This is particularly important for Craft Beer as many contain (and may even boast) those advantageous antioxidants.

Another enemy of beer is light. Too many UV rays can burn your skin and chemically alter your beer. Light struck! No, I’m not falling in love, my beer has been skunked! That skunky smell you get from many glass-bottled beers is the effect of ultraviolet light chemically altering the product. Light reacts with the isohumolune oils in hops (which almost all beer contains) to produce a compound similar to the one a skunk sprays. Aluminum is sunscreen for beer – which brings us to the most important point of modern canning:

Can Liners. Can lining isn’t a Keystone specialty. Every can on Earth has a special lining which is actually water based and inert. It prevents the product from ever touching the aluminum. Soda products have twice the lining because they are so corrosive (in case you needed another reason to drink beer instead).

And then there is the sustainability aspect that makes aluminum even more enticing. The carbon footprint of an aluminum can is a fraction of a bottle’s when you consider the energy it takes to produce it and the gas required to deliver it. They also require about 70% less paper and cardboard than a case of bottles (with those fancy little carriers). And don’t forget that cans travel much better to parks, lakes, rivers, and yes golf-courses. Pack it in, pack it out.

My final “cantastic” proselytization is the can’s amazing (almost supernatural) ability to make chicken taste delicious! Yes, I am referring to Beer Can Chicken. One of my favorite recipes (because I am a curry freak) is a curry-infused masala rub, heavy in coriander, turmeric, cinnamon, and ginger. Crack a can of Craft Hefeweizen, rich with banana, pineapple and clove flavors, heat up the grill and you’ve got chicken tonight. May seem a little odd for an Italian/Irish boy, but we Craft Brewers are Craft Foodies, too!

Many award-winning microbreweries are jumping on the “can-wagon.” Ska Brewing Company of Colorado cans their popular ESB Special Ale, and Anderson Valley Brewing Company of California is also distributing beers in cans. Canned craft beers can be found locally at AJ’s Fine Foods, Sunflower Farmers Market and Whole Foods.

Canned beer is better, Craft Canned Beer is BEST!  Crack open a can with friends and food and you’ll see what I mean.

Stay tuned to intotheSoup.com for more blogs by our beer expert, and for some of the best darn beer in Arizona, pull up a stool at San Tan Brewing Company

Click here for the location and hours

 

The Complete Whole Grains Cookbook: Curried Sweet Potato and Millet Soup

This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad and some whole-grain bread.

 

Curried Sweet Potato and Millet Soup

(Vegan Friendly)

Makes 6 servings

Ingredients:

1 tbsp  vegetable oil    15 mL

2          onions, finely chopped            2

2          carrots, peeled and diced       2

2          stalks celery, diced     2

2          cloves garlic, minced  2

2 tsp    minced gingerroot       10 mL

2 tsp    curry powder   10 mL

1 tsp    freshly grated orange zest      5 mL

2 cups sweet potato purée (see Tips, left)     500 mL

6 cups Homemade Vegetable Stock (see recipe, page 75) 1.5 L

            or reduced-sodium chicken stock

3⁄4 cup            millet, toasted (see Tips, left)  175 mL

1 cup   freshly squeezed orange juice            250 mL

1⁄4 cup            pure maple syrup        50 mL

            Salt and freshly ground black pepper

            Toasted chopped walnuts or sliced almonds

            Plain yogurt, optional

 

1.         In a large saucepan or stockpot, heat oil over medium heat for

30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.

2.         Add garlic, ginger, curry powder and orange zest and cook, stirring,

for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in millet. Reduce heat to low. Cover and simmer until millet is tender and flavors have blended, about 30 minutes.

3.         Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

 

Tips

To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz (175 g). You can also use a can (14 oz/398 mL) sweet potato purée.

While it’s not necessary to toast millet, toasting does bring out its pleasantly nutty flavor. To toast millet, heat in a dry skillet over medium heat, stirring constantly, until it crackles

and releases its aroma, about 5 minutes.

 

Nutrients per serving

Calories           240

Protein 4.8 g

Carbohydrates            48.8 g

Fat (Total)       3.5 g

Saturated Fat  0.4 g

Monounsaturated Fat  1.6 g

Polyunsaturated Fat    1.2 g

Dietary Fiber   5.5 g

Sodium            46 mg

Cholesterol      0 mg

 

Excellent source of vitamin A and manganese.

Good source of vitamin C, thiamine, folate, magnesium and zinc.

Source of vitamin E (alpha-tocopherol), riboflavin, niacin, pantothenic acid, calcium, phosphorus, iron and copper.

Contains a high amount of dietary fiber.

 

Excerpted from The Complete Whole Grains Cookbook by Judith Finlayson

© 2008 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

 

Stay tuned each week for a new cookbook and fabulous recipe courtesy of our friends at Robert Rose!

Click here to purchase this week’s cookbook: The Complete Whole Grains Cookbook by Judith Finlayson

 

Questions? Contact:

Martine Quibell

Manager, Publicity

Robert Rose Inc.

120 Eglinton Avenue East, Suite 800

Toronto, Ontario   M4P 1E2

Phone 416-322-6552 x 3133

Fax 416-322-6936 

mquibell@robertrose.ca

Cruisin’ Together: Staying Slim at Sea

by Chris Owen

After a 12-day Alaskan tour on the Coral Princess, followed by a two-day ride on the Norwegian Epic, the thought occurred to me:

“There has GOT to be some way to go on one of these things and NOT gain weight.”

I have tried all the normal suggestions; use the stairs instead of the elevators, stay away from the buffets, and continue exercising at sea as you would on land. That was all fine and dandy when the cruise first started, but after the first day or so, lazy feet wanted the elevator, a demanding belly wanted more desserts, and those bars were too conveniently located.

I thought long and hard about a truly effective plan of action, and came up with the following suggestions to spare you a few hours at the gym shedding that cruise-bulge.

1)       Weigh yourself every day. It keeps you body-conscious and has the added benefit of forcing you to make the trek to the fitness center where the scales are. The short walk to the gym alone won’t help you, so make sure that you track what you eat. Keep a notebook and write down everything you consume. iPhone users can keep track of this  easily with the “Lose It” app. Begin tracking your healthy habits before you depart, and resolve to stick with them as closely as you can on your cruise.

2.)     Try not to stray from your normal routine. Don’t forget that you are on vacation, so by all means, indulge a bit. It’s not often that such culinary variety and quality are right at your fingertips, but limit your indulgences in portion and frequency. Pick dining times closest to when you eat at home (the Open Seating dining option is good for this). Get up early to see the sun rise over the ocean, stay up late to dance the night away (exercise) or see an unspoiled view of the stars. You can always nap in the middle of the day, maybe even on deck as the waves and breeze lull you to sleep. Do whatever you must to make sure you aren’t too tired to take those stairs!

3.)     Eat 5 or 6 meals a day, 3 is not enough. Many nutritionists and medical professionals agree that eating many small meals a day is better than eating three big ones. The metabolism boost that new food gives your body is substantial. What better place to test that theory? With 24-hour buffets and room service, you don’t even have to lift a finger to do so. Keep the meals nutrient rich (veggies, lean meat, fruit, whole grains, etc) and between 200 and 300 calories depending on your required daily caloric intake.

             (You can calculate this information at http://www.freedieting.com/tools/calorie_calculator.htm)

4.)     Begin good eating habits now. If you haven’t established good eating habits off-ship, you probably won’t have good eating habits on the ship. Hopefully you planned your cruise far in advance and have time to determine what diet and exercise plan is best for maintaining a healthy body. It also gives you time to scour the Internet for previous dining menus so that you have an idea of what to expect. There are plenty of opportunities for exercise and activity on and off-ship. Opt for a walking tour of a port town versus a bus tour. Plan your day around activities that require movement.

Staying trim on a cruise takes a little planning, but it can be done. After all, vacations are supposed to leave you feeling rejuvenated and energetic—not bloated and regretful. Imagine looking back at those vacation pictures; will you be overcome with fond memories, or will you curse yourself for repeatedly over-indulging in the bread basket at dinner?

You can have your cake and eat it too, just remember to stop after a few bites.

 

About Chris Owen

Chris Owen is a travel writer, blogger and agent from Orlando Florida charged with sharing frank, inside information on cruise vacations with travelers.  A graduate of Washburn University in Topeka Kansas, Chris moved to Florida after successful careers in the restaurant and newspaper business to focus singly on travel with a concentration on cruise vacations.  Certified a Master Cruise Counselor by the Cruise Lines International Association, Chris can be found via his popular cruise vacations column on Examiner.com, through his blog, ChrisCruises.net and on his long-running cruise information website, YourCruiseDream.com. 

Email Chris: Chris@YourCruiseDream.com

 

 

 

 

« Older posts Newer posts »

© 2025 Into the Soup

Theme by Anders NorenUp ↑