Shredded-Beef Salad with Chipotle Dressing
Posted: January 22, 2009 Filed under: Food and it's Impact on Our Health, In The Kitchen with Millie- How To's 1 Comment
Serves 6 to 8
1 5-lb.grass-fed top-cut beef brisket, trimmed
2 large yellow onions, peeled and sliced
4 cups beef stock
4 fresh poblano chiles (or 6 fresh anaheims)
1 7-oz. can chipotle chiles en adobo
2/3 cup organic coconut oil, melted
1/2 cup fresh lime juice
1/3 cup white wine vinegar
Salt
2 cloves garlic, peeled and minced
1/2 lb. rice mozzarella, cubed
1 medium red onion, peeled and diced
3/4 cup finely chopped fresh cilantro
1 head romaine lettuce, separated into leaves
3 medium tomatoes, cut into wedges
2 avocados, peeled and cut into wedges
5 radishes, thinly sliced
1. Place brisket in a large pot and scatter with yellow onions. Add stock and enough cold water to cover by 3”. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until fork-tender, about 4 hours, turning midway through cooking time.
2. Remove pot from heat and let stand uncovered until brisket is cool enough to handle, about 25 minutes. Transfer brisket to cutting surface and shred with two forks or your fingers. Set aside.
3. Char poblanos over an open flame or under a broiler, turning to blacken all over. Place in a paper bag, close, and steam 15 minutes. Rub off skin and remove stems. Slice open, scrape out veins and seeds, and cut into strips.
4. Drain chipotles, reserving adobo sauce. Seed and chop chipotles, then whisk with oil, lime juice, vinegar, salt, and garlic in a large mixing bowl. If sauce is not spicy enough, add reserved adobo sauce. Stir in beef, poblanos, cheese, red onions, and cilantro.
5. To serve, arrange salpicón on a bed of romaine leaves, and garnish with tomatoes, avocados, and radishes.
KAHLÚA CRÈME BRULÉE
Posted: January 22, 2009 Filed under: In The Kitchen with Millie- How To's Leave a comment
You can also use coconut milk in this!
7 large egg yolks
1/4 cup granulated sugar
4 cups almond milk
1 tablespoon freeze-dried instant coffee granules
1/2 cup Kahlua liqueur
1 tablespoon vanilla extract
2/3 cup packed light brown sugar
Position an oven rack in center of oven and preheat oven to 325 degrees F. In a medium bowl, whisk together egg yolks and sugar.
In a medium-size saucepan, stir together the heavy cream and coffee. Set over medium heat and bring to a boil, stirring to dissolve the coffee granules. Slowly whisk the hot cream into the yolks. Whisk in the Kahlúa and vanilla extract. Ladle the mixture into 8 round shallow broiler-proof serving dishes about 3 inches wide and about 1 inch deep. Set dishes in a shallow baking pan. Add boiling water to the pan to come halfway up the sides of the dishes. Bake until the tops are set, about 30 minutes. The custards will remain jiggly until they are completely chilled. Remove from the water bath and cool to room temperature. Cover and chill overnight.
Preheat broiler. With your fingers, press the brown sugar through a strainer onto the custards in an even, fluffy layer. Wipe any excess sugar from the edges of the dishes. Broil 5 to 6 inches from the heat source until the sugar liquefies and begins to caramelize, rotating dishes to brown evenly and watching carefully to avoid burning. Refrigerate the finished Crème Brûlée for at least for hour before serving.
ALMOND SHORTBREAD COOKIES
Posted: January 22, 2009 Filed under: In The Kitchen with Millie- How To's Leave a comment
Try these tender butter cookies with some spring or summer fruit for a refreshing finale to any meal.
Makes 16
12 tablespoons (1 1/2 stick) chilled organic unsalted butter, cut into 16 pieces
1/2 cup (packed) golden brown sugar
1 1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cup tapioca flour
2 tablespoon arrowroot
1/2 cup sliced almonds (about 1 ounce)
Preheat oven to 375°F. Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla and salt in processor. Blend until smooth, about 20 seconds. Add flour and arrowroot. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over; press almonds lightly into dough to adhere. Freeze until chilled, about 5 minutes.
Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 wedges; cool completely in pan. (Can be prepared 1 day ahead. Cover; store at room temperature.)
How Five Minutes Can Save You Hours of Turkey-Roasting Time
Posted: December 17, 2008 Filed under: In The Kitchen with Millie- How To's Leave a comment
VIDEO- Recipes for Saving Hours of Turkey Roasting Time
45-Minute Roast Turkey
Ingredients
- 1 8- to 12-pound turkey
- 10 garlic cloves, peeled and lightly crushed, more to taste
- 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon
- 1/3 cup extra virgin olive oil or butter
- Salt and pepper to taste
Preparation
- 1. Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
- 2. Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.
- 3. Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
- 4. Begin to check turkey’s temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.
- 5. Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.
- YIELD 10 servings
Meal Delivery Service by Millie Barnes 