Bobby Flay's Avocado Tostadas with Black Bean Relish and Cumin Crema
Avocado toast just got tostada-fied
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Ancho-Rubbed Flap Steak with Warm Corn and Black Bean Relish | Emeril Lagasse
Emeril brings you this winning Tex-Mex main for a big and bold Houston-style tailgate: Ancho-Rubbed Flap Steak with Warm Corn and Black Bean Relish. Flap steak is an underrated cut of meat. It has been called the butcher’s cut because the butcher would take this less expensive cut for himself.
Ancho-Rubbed Flap Steak with Warm Corn and Black Bean Relish
Yield: 4 servings
Prep Time: 20 minutes
Total Time: 45 minutes
1 tablespoon ancho chile powder
1 tablespoon light brown sugar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon dried Mexican or regular oregano, crumbled between your fingers
1/4 teaspoon ground coriander
1 tablespoon plus 1/2 teaspoon
Mexican chili powder (found in most grocery stores or use regular chili powder)
3/4 teaspoon ground cumin
1/4 cup olive oil
1 1/2 pounds flap steak (usually two 12-ounce steaks)
2 1/4 teaspoons salt
1 1/2 cups small-diced red onion
1 cup small-diced red bell pepper
1 cup small-diced green bell pepper
One 14.5 ounce can black beans, drained and rinsed
2 cups fresh corn kernels, cut from the cob, or frozen corn
1 cup drained canned petite diced tomatoes
1/4 cup sliced green onion, both green and white parts
1/4 cup freshly squeezed lime juice
1 tablespoon minced jalapeno chile
1 tablespoon minced garlic
For garnish:
Sour cream
Avocado slices
Chopped fresh cilantro
Warmed corn tortillas, for serving
In a small bowl, combine the ancho powder, brown sugar, cocoa powder, oregano, coriander, 1 tablespoon of the chili powder, 1/2 teaspoon of the cumin, and 2 tablespoons of the oil until thoroughly mixed. Rub the paste evenly over both sides of the flap steaks. Cover the meat lightly with aluminum foil or plastic wrap and marinate in the refrigerator for at least 1 hour and up to 4 hours.
Remove the steaks from the refrigerator and set aside at room temperature for 20 minutes. Heat 1 tablespoon of the remaining olive oil in a large saute pan over medium-high heat. Season the steaks on both sides with 1 1/4 teaspoons of the salt. Place the steaks in the pan and cook for 4 to 5 minutes per side. Transfer the steaks to a platter and tent with foil.
Add the remaining 1 tablespoon olive oil to the saute pan. Add the red onion and the red and green peppers and cook over medium-high heat for 3 to 4 minutes, or until the vegetables are tender. Add the black beans, corn, tomatoes, green onion, lime juice, jalapeno, garlic, and remaining 1/2 teaspoon chili powder and 1/4 teaspoon cumin and continue to cook over medium-high heat for 10 minutes, stirring occasionally. Season with the remaining 1 teaspoon salt. Return the steaks along with any juices to the pan and cook until just heated through, 4 to 5 minutes.
To serve, transfer the steaks from the pan to a cutting board and, using a carving knife, slice the steak across the grain into thin slices. Divide the corn and black bean relish among four plates, lay the steak slices over the relish, and garnish with sour cream, avocado, and cilantro. Serve with a basket of warm tortillas.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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The Three Sisters: Corn, Black Beans and Squash | Relish with Yia Vang
Diné and Native American chef Brian Yazzie teaches chef Yia Vang his version of the Three Sisters. The Three Sisters dish features corn, black beans and squash, ingredients that not only grow well together, but are also indigenous to the Americas.
Chef Brian Yazzie first stepped into the kitchen as a young child while living on the Navajo Nation in Arizona. He says, “I started cooking at the age of seven, helping my mom in the kitchen.” The youngest of eight kids, Yazzie was often the only one at home with his single mom. “One day I heard that the knife tapping on the cutting board and smelled the aromatics coming from the kitchen. It's that curiosity that brought me into the kitchen. I was too small for a knife, so I was helping her set up the tables, do the dishes, you know, stir the soup or bringing the food out, whatever I could do to help. I just had that mentality, that unconditional love because, you know, I didn't see a father figure around.”
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Relish shares stories of cultural heritage in Twin Cities communities through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them:
#food #pbsfood #relish #twincitiespbs #yiavang #chefyiavang #brianyazzie #threesisters #navajonationrecipes #navajo #navajonation #diné #Yazziethechef
00:00: Making corn mush
00:30: Introducing Chef Brian Yazzie
00:32: Indigenous American ingredients
00:47: Why is corn important in Native American cooking?
2:03: What are the Three Sisters?
2:23: Making an earth oven
4:51: Eating bison and the Three Sister dish
Cheap & Easy Charred Corn Salsa
If you're looking for a delicious and easy recipe to enjoy some summertime flavours, then try this charred corn salsa recipe! It's perfect for tacos, burritos and so much more. Made with fresh ingredients and simple instructions, this salsa is a great way to enjoy your summertime barbecue and picnic favourites.
See What I Served This With -
My Website - chefjackovens.com
My Main Channel - @Chef Jack Ovens
#shorts #salsa #cornsalsa
Fermented Black Bean salsa
An easy recipe for fermented black bean salsa!
Comment any questions, I'm happy to help!
Recipe:
2 cans black beans
1 red bell peppers
1 jalapeno (seeds removed)
⅓ small red onion
2 small tomatoes
1 clove garlic
2 Tablespoons salt
After fermentation add:
1 Tablespoons Lime
¼ cup cilantro
Dash Black pepper
1 teaspoon cumin
2 teaspoons chili powder
For more recipes:
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How to Make Giada's Black Bean, Corn and Tomato Salad | Food Network
Get the recipe:
This salad is a smooth mix of Tex-Mex flavors with an unexpected crunch.
This video is part of Giada at Home show hosted by Giada De Laurentiis . SHOW DESCRIPTION :On her new show, Giada at Home, Giada De Laurentiis shares her love for entertaining California-style. Be Giada's guest as she puts together unique meals for gatherings with friends and family. Whether it's a festive bash or an intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.