Carne Guisada

May 8th, 2020

Carne Guisada is a Tex-Mex dish whose translation is “Stewed Meat”. In Josef Centeno’s new cookbook, Amá; a Modern Tex-Mex Kitchen there is no doubt that this stew shines in its simplicity. It is nothing more than beef chunks cooked with chilis, spices, tomatoes and beef broth. The 3 hours in the oven meld the flavors and soften the meat into succulent pieces.

The chef/ author, grew up having these tacos for breakfast. This makes so much sense. Folding soft meat, flavored with Mexican spices into a sturdy flour tortilla works well as breakfast in the back seat of a car on the way to school.

But we enjoyed the Carne Guisada for dinner. I have to admit that I ended up adding some condiments like cheese, onions, peppers and lettuce. They made enough that we can have then again over rice, in a bowl with tortilla chips or over scrambled eggs. I love that we can make many meals from this recipe. By the way, if you don’t have the right chilis just use what you have. I used jalepeños and 1 serrano.

CARNE GUISADA

  • 2 Ancho chilis
  • 4 Tbls oil
  • 2 1/2 to 3 lbs boneless short ribs or chunk roast, cubed in 1 1/2 inch pieces
  • 1 large onion, diced
  • 1/2 tsp sea salt
  • 5 garlic cloves
  • 1 Serrano chili, stemmed, seeded and finally chopped
  • 1 Tbls oregano- preferably Mexican oregano
  • 1 1/2 tsp cunim seed
  • 1 tsp chili powder
  • 2 bay leaves
  • 2 Tbls flour
  • 3 cups beef broth
  • 1 cup crushed tomatoes

If using ancho chiles: using tongs, toast over open flames of a gas burner until slightly softened and fragrant, 1 to 2 minutes. Stem and seed the chilis and tear into pieces. If using jalapeños: Stem seed and chop.

Heat 2 Tbls. oil in a Dutch oven over medium high heat. Add beef and brown in batches on all sides. Remove to a plate.

Add remaining 2 Tbls. oil to the pot. When oil is hot, add onions, chilis and salt and cook over medium heat, scraping up brown bits of meat until the onions are soft, about 5 minutes. Add the garlic, oregano, cumin seeds, chili powder, bay leaves and pepper and cook until fragrant, 30 seconds.

Add the flour and stir to incorporate. Add the beef cubes and their juices back to the pan. Stir. Add the beef broth and tomatoes and bring the mixture to a boil.

Transfer the pot to a preheated 300 degree F. oven and cook for about 3 hours.

Printable Recipe

Walnut and Rosemary Baked Salmon

March 1st, 2020

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We have salmon quite often.  I find it one of the easiest fish to cook.  The beauty of this recipe is that the oven does most of the work. The salmon is coated with a mixture of chopped walnuts and minced rosemary and baked.   What takes if over the top is a drizzle of browned butter when it is plated.  It hits all of the right notes.

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The recipe is one from Eva Kosmas Flores of the blog Adventures in Cooking.  I love her moody photography and beautiful food.  She offers photography workshops and has written two cookbooks.

 

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Visit Eva’s blog for the recipe.  You will love the professional quality of her website.

Baked Smothered Pork Chops with Onion Gravy

February 10th, 2020

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If you want a simple and juicy pork chop, this is your recipe.  I am enjoying cooking in my smaller Florida kitchen. Because counter space is limited, I have been concentrating on doing all of the individual steps in meal prep (Mise en place) and then assembling all of the pieces into the finished meal.  I also feel more organized and relaxed cooking this way.

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We were very pleased with this recipe.  Sometimes pork chops are dry, but I have to say that these were very juicy and flavorful with the caramelized onion gravy.  It was a great meal for a Sunday evening.  I have to thank my husband for finding the recipe and shopping for the ingredients.  I assumed he was going to cook them also, but he got busy on his computer and deferred to me.  In my quiet kitchen I rinsed, chopped and cooked; the best therapy I know.

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Enjoy!

BAKED SMOTHERED PORK CHOPS WITH ONION GRAVY (Adapted from Wholesome Yum)

4 6-oz. Boneless pork chops
1 tsp Seal salt
1/4 tsp Black pepper
Garlic powder and onion powder to taste
2 Tbsp Olive oil
1 large Onions, sliced into then half moons
2 cloves of Garlic, minced
1 Tbsp Fresh thyme
1 cup Chicken broth
1.5 oz Cream cheese, cut into small chunks

Season the pork chops on both sides with seal salt, garlic powder, onion powder, and pepper.

Heat the olive oil in a dutch oven or iron skillet over medium-high heat.  Add the pork chops and sear on both sides, about 3 minutes per side without moving, until browned.  Transfer the pork chops to a plate and set aside.

Reduce the heat to medium-low or medium.  Using the same pan, saute the slice onions for 15-20 minutes, until caramelized.

Once the onions are caramelized, preheat the oven to 375 degrees F.

Add the minced garlic and thyme leaves to the dutch oven or pan.  Saute for about a minute, until fragrant.

Add the chicken broth to the pan.  Scrape any browned bits from the bottom of the pan.  Bring to a gentle boil, then simmer for about 2-3 minutes, until it gets thicker and the volume is reduced by a least 1/4.

Remove from heat.  Add the cream cheese.  Stir in the cream cheese until it melts into the sauce.

Return the pork chops to the pan and spoon the sauce and onions over them.  Cover with a lid and bake for 20-25 minutes,until cooked through. (Time will vary depending on the thickness of your pork chops- use a thermometer to check and cook to 145 degrees F.

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Angel Corn Casserole

November 19th, 2019

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Family traditions play a big part in most get togethers over the Thanksgiving holiday.  The same dishes are served year after year.  I remember that no one could make better dressing than my Mother. It was a classic bread dressing with basic ingredients and loved by all.  I blogged about it here.   But this year I am sharing a recipe that is not one of my family’s traditions.  Rather, it comes from Cory Baldwin; a  food writer and contributor to the Food52 website.  This Angel Corn Casserole is a part of her family heritage, passed down from her Grandmother.  It is indeed delicious and worthy of the holiday.

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I tried to research the term “angel” in describing this dish, but found no explanation.  I am going to assume that family members thought that the taste was heavenly.  That is not hard to believe after tasting it.  The corn is combined with crushed Ritz crackers, heavy cream, eggs, brown sugar, butter and nutmeg.

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I plan to make this again for our Thanksgiving with the extended family.  It calls for frozen corn kernels.  I have decided to use a different frozen corn this time.  I am going to look for small white shoe peg corn.  Since we are traveling, I appreciate that the Angel Corn Casserole can be made ahead.  Hopefully, it will become a part of our family traditions also.  Happy Thanksgiving everyone.

ANGEL CORN CASSEROLE ( From Cory Baldwin via Food52 )

  • (16-ounce) bags frozen corn (or about 4 1/2 to 5 cups fresh corn kernels)
  • large eggs
  • 2 cups heavy cream
  • 2 tablespoons brown sugar
  • 2 tablespoons snipped fresh chives, plus more for optional garnish
  • 1/4 teaspoon freshly grated nutmeg
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 cup plus a heaping 1/3 cup crumbled Ritz crackers, divided
  • Salt and lots of freshly ground black pepper, to taste
  1. Preheat oven to 350°F. Lightly butter a large 9×13-inch casserole dish.
  2. If using frozen corn, steam and drain the kernels. If using fresh, scrape kernels off the cob.
  3. Beat the eggs, cream, and brown sugar in a large bowl until just blended. Stir in chives and nutmeg. Season to taste with salt and pepper. Stir in corn kernels.
  4. Combine 1 cup of the crumbled Ritz crackers with 6 tablespoons of the melted butter. Add to the corn mixture. Stir until combined. Pour into the casserole dish.
  5. Toss remaining cracker crumbs with the remaining 2 tablespoons melted butter. Sprinkle buttered crumbs over the top of the pudding.
  6. Bake uncovered until golden brown and slightly firm to the touch, about 45 minutes.
  7. Optional: Garnish with more snipped fresh chives.

Printable Recipe

Goulash Soup with Red Peppers and Cabbage

November 10th, 2019

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Soup is always on my mind when the cold winds blow.  We are expecting the first below freezing temperatures tonight.  To complicate our lives, our heating system is not working.  We are managing to keep warm with our gas fireplace and may even light a wood fire in out kitchen fireplace.  David is now down in the furnace room with the new parts.  Hopefully we will have heat again soon.  But soup restores all discomfort and warms the soul.  This goulash soup was adapted from Kalyn’s Kitchen.  David is still avoiding carbs so this combination of Ground Beef, Cabbage and Roasted Red Peppers fits perfectly into a Keto diet.

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The changes I made to the recipe were to increase the ground beef and cabbage.  I doubled the cabbage from two cups to four cups.  I increased the ground beef from 1 pound to 1 1/2 pounds.

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We enjoyed the warming goodness of this soups flavored with paprika, beef stock and tomatoes.  The cornbread is a side dish that I enjoyed alone.  It is Rosa’s Cornbread which is very rich and indulged in only in small slices.

GOULASH SOUP WITH RED PEPPERS AND CABBAGE (Adapted from Kalyn’s Kitchen)

  • 2 onions, diced
  • 2 tsp. finely minced garlic
  • 1 T olive oil
  • 2 T sweet Hungarian Paprika
  • 1 T hot Hungarian Paprika
  • 1/2 tsp. crushed caraway seed (optional)
  • 4 cups homemade beef stock (or 3 cans, 14 oz. each)
  • 3 cups roasted tomatoes or 2 cans (14.5 oz.) diced tomatoes
  • 4 cups finely diced cabbage
  • 1 1/2 lbs. lean ground beef (ground chuck is best)
  • 1 jar (12 oz.) roasted red peppers, diced into 1 inch pieces
  1. Heat large heavy frying pan, add oil, and saute onions about 5 minutes, until barely starting to color. Add garlic and saute 2 minutes more, then add paprika (and caraway if using) and saute 1 minute more.
  2. Put onion/spice mixture into large soup pot. Deglaze pan with 1 cup of beef stock, then add that and rest of beef stock to soup pot. Add roasted tomatoes or canned tomatoes, cabbage and 2 cups water to soup pot and start to simmer.
  3. Brown ground beef in frying pan until quite brown, breaking into small pieces as it cooks. When browned add to soup pot. Let simmer on very low heat one hour. (Taste for seasoning and add more paprika if desired.
  4. After one hour, add diced red peppers and simmer about one hour more. Serve hot, garnished with sour cream.  This freezes very well.

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© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.