How To make Chili a La Franey
1 tb Olive oil
1 lb Beef,very lean,coarse grind
1 lb Pork,very lean,coarse grind
3 Onions,large,finely chopped
1 Bell pepper(s)
2 Celery stalks,finely chopped
1 tb Garlic,finely chopped
1 tb Oregano,dried,pref. Mexican
2 Bay leaves
2 ts Cumin,ground
3 c Tomatoes with tomato paste
1 c Beef broth
1 c Water
Salt Pepper,ground,fresh 1/2 ts Chile caribe
2 tb Red chile,ground,mild-hot
2 c Kidney beans,cooked,drained
1. If possible, have the beef and pork ground together, or else mix meats
together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.~
How To make Chili a La Franey's Videos
Redfish Courtboullion Recipe | Chef Justin Devillier | La Petite Grocery Restaurant | STAUB
Redfish Courtboullion
Justin Devillier
La Petite Grocery
New Orleans, LA
Prep Time: 30 minutes
Cook Time: 1 hour
Skill Level: Easy
Serves 4-6
Ingredients
1 stick unsalted butter (4 oz)
½ cup all- purpose flour (4 oz)
1 ½ cups onion, finely diced (1 medium onion, 8 oz)
2/3 cup red bell pepper, finely diced (1 medium pepper, 4 oz)
2/3 cup celery, finely diced (4 oz)
2 cloves garlic, minced
6 cups fish stock
2 oz sun-dried tomato, finely diced (just under one cup, loosely packed)
1 28oz can diced tomatoes plus juice
1 cup green onion, finely sliced (4 oz)
Salt
Black pepper
2 lbs skinless redfish fillets (or other firm white fleshed fish)
3 cups cooked long grain white rice, to serve
Instructions
Melt the butter over a medium-low heat in a large cocotte, allowing the water to evaporate. It is ready when the butter becomes translucent and oily looking.
Whisk in the flour. Next stir constantly with a wooden spoon for around 6-8 minutes to make a deep brown roux with a color slightly darker than peanut butter, being careful not to scorch the bottom of the pan.
Add the onions and cook, stirring, for around 5 minutes, until softened.
Add the bell pepper, celery and garlic and cook for a further 2 minutes.
Whisk in the fish stock thoroughly, making sure there are no lumps of roux left.
Add the sun-dried tomatoes, canned tomatoes and half the green onion. Season to taste with salt and black pepper.
Simmer for 20-30 min, stirring occasionally.
Gently place the fish in the sauce and simmer for about 10 minutes or until cooked through.
Serve immediately over rice, garnished with the rest of the green onion.
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Tinulang Isda (Halibut fish)
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This is a delicious Indian dish that's so good you'll want to make it again and again. And the great thing about this recipe is that it's made with ingredients you probably already have in your pantry.
Easy Turkey Chili Recipe
Rich, hearty, and healthy, this Turkey Chili recipe is a flavorful and comforting dish for an easy weeknight dinner. Loaded with ground turkey, tender kidney beans, and tomatoes, this chili will warm you right up! Even better, this chili freezes wonderfully so that you can have this filling, delicious, flavorful dish ready to go on another busy day. This is one of the recipes we make at our house almost every week, it's just an easy to make, quick and delicious recipe that really fills you up.
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Pierre Franey's Cuisine Rapide: Wild About Mushrooms
SPANISH STYLE HALIBUT RECIPE but its not a Sardine/Isda recipe n nkakatakam gawin mo ito..
#spanishstylefishrecipe
#halibutrecipe