How To make Neiman Marcus Chili Blanco
1 lb Dried great northen beans
2 lb Chicken breast
1 tb Olive oil
2 Medium onions, chopped
4 Garlic cloves, chopped
2 cn Mild green chilies 4 oz
2 ts Ground cumin
1 1/2 ts Dried oregano, crumbled
1/4 ts Cayenne pepper
6 c Chicken broth
3 c Montery Jack cheese, grated
Sour Cream Salsa Fresh cilantro, chopped Rinse and pick over beans; place in heavy large pot. Add enough cold water to cover by at least 3 inches; soak overnight. Place chicken in large heavy saucepan. If time permits add cut up onions, celery, carrots, salt and pepper for flavor. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil in soame pot over medium heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic,then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are verry tender, stirring occasionaly, about 2 hours. Beans and chicken can be prepared 1 day ahead. Cover and refrigerate. Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts. Season to tast with salt and pepper. Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and cilanro in small bowls around the tureen so that gust can add whatever toppings they want to there chili. makes 8 servings.
How To make Neiman Marcus Chili Blanco's Videos
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KQED's Check, Please! Bay Area Season 8 episode 12 reviewed: Zin Restaurant & Wine Bar (Healdsburg), Turtle Tower (San Francisco), Copita Tequileria y Comida (Sausalito).
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My Husband's Favorite Cookies - How to Make the Perfect Cookie
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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*Vlog* Organizing Lifewit Kitchen Storage| Getting Our Hair & Nails Done|
Hey guys we are back with another vlog. We want to thank our friends at lifewit for sending over this Lifewit 13pcs Airtight Food Storage Containers. We love how sturdy they are and how we can use them to store different foods. Make sure to check them out, thanks for watching always.
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SEPTEMBER FAVORITES: current obsessions
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Masraff's Must-Have Bar Cuisine!
Goodtaste.tv
You know Masraff's in Uptown — one of Houston's finest dining establishments. Known for its superb seafood, and now, its high brow bar food! Spend a lengthy lunch or have an easy dinner with leisurely small plates of some of Masraff's hottest sellers. Either way, this place is prime to unwind during the work week...
Restaurant Manager Peter Clifton walked me through the top four menu items at the bar, and boy do they dazzle! Among the pack are some marvelous mini tuna tartar tacos with wasabi aioli and a sweet soy glaze [above], as well as the ever popular crispy smoked salmon and cream cheese spring rolls with cilantro and sweet chili butter. They've been available for over two years now and show no signs of slowing down! Amazing little morsels.
Be sure to watch the video to see which of the bevy of adult beverages at Masraff's fully stocked bar pair best with each dish featured. Spring time is big on colorful beer and refreshing cocktails. For instance, apparently the calamari fries with Kabayaki sauce go hand-in-hand with a Masraff original: the Blanco Tejas cocktail. And that's just one suggestion!
At-Home How-To: Ahi Poke Bowl with Lawrence N. | Neiman Marcus Together
At-Home How-To: Ahi Poke Bowl.
Aloha! Today, Neiman Marcus Honolulu Executive Chef Lawrence N. shares his recipe for a traditional ahi poke bowl. Easily customizable, this quintessentially Hawaiian dish comes together in just a few minutes & is packed with fresh veggies & a hearty dose of island flavor. #NMTogether
Now it's your turn!
Poke Ingredients:
6oz. ahi tuna, medium diced
1/4c. sweet onions, finely sliced
1-2tbs. green onions, chopped
1/4tsp. sea salt
1/4tsp. seasame oil
1/2tsp. soy sauce
Chili flakes, to taste
Bowl Ingredients:
1/4c. shelled edamame
1/4c. diced cucumber
1/4c. shredded carrots
1/4c. avocado
1/4c. Japanese-style pickled daikon radish
1/2c. cooked white rice
1tbs. prepared soy sauce-based dressing
Instructions:
Combine poke ingredients in a bowl. Allow to sit for 10-15 minutes before plating.
Add the rice to the center of your serving bowl.
Arrange the vegetables around the rice.
Top rice with ahi poke.
Garnish with additional green onions, if desired.
Enjoy a taste of Hawaii at home!
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