Elite Gourmet EIM-924L 4 Qt. Electric Motorized Maker Ice & Rock Salt
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Three Super Easy Slow Cooked Recipes | Gordon Ramsay
Here are three super easy slow-cooked recipes for you to try. Slow cooking takes a lot of stress out of cooking and makes for some truly incredible flavors.
#GordonRamsay #Cooking #Food
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Why This Portuguese Sardine Cannery Swears By Its 100-Year-Old Method | Regional Eats
Canned sardines are a delicacy in Portugal. The country has a long fish-canning tradition, to the point that the sardine has become a national icon. We visited Conservas Pinhais, one of the oldest preserving factories in Portugal, that has kept its artisanal canning method since 1920. It makes 30,000 cans a day.
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MORE REGIONAL EATS:
How Traditional English Stilton Cheese Is Made At A 100-Year-Old Dairy | Regional Eats
Why Spanish Iberian Ham Is The World's Most Expensive Cured Meat | Regional Eats
Why Gruyère Is The Most Popular Swiss Cheese | Regional Eats
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#Sardines #Portugal #FoodInsider
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Why This Portuguese Sardine Cannery Swears By Its 100-Year-Old Method | Regional Eats
HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili
Everyone has a secret for their homemade chili recipe. Here's mine. The ingredients are familiar, but it comes down to dialing up a few key components to get the depth and perfect balance of flavors we're looking for. Yes, I'm confident enough to say perfect. The result is a deeply flavored, complex, beefy chili that is worth the extra time.
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FOR THIS RECIPE YOU'LL NEED:
BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid
CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)
BEEF:
2lbs boneless shortribs
CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup
SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp
FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt
1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream
CLIFFS NOTES CHILI VARIATION:
INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20
INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo
INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.
**MY GEAR**
INSTANT POT:
BLENDER:
MASAHIRO CHEF'S KNIFE:
6.75qt LE CREUSET DUTCH OVEN:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
PLASTIC CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chilirecipe #bestchili #grownupchili #secretchilirecipe
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The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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Gordon Ramsay Shows a NFL Star How To Make The Perfect Ribeye
Gordon was in Baltimore a few weeks ago at Gordon Ramsay Steak at the Horseshoe Casino to surprise some culinary students as well as give a NFL Star, who's also a Super Bowl Winner, Baltimore Raven Sam Koch a lesson in how to make the perfect Ribeye. And get ready for next week when Sam gives Gordon a lesson.....
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