Good morning GUSadorables. Apologies again for missing Tuesday's diary. Not sure why work needs to interfere with off work activities but it does, darn it. Welp, tough posting recipes when today is fast day then liquid hell before colonoscopy day!! Yayy! Obamacare.
Smoking, as we know, takes a toll even though we try not to think about it. By the end of May when all the long overdue exams are done, I'll know just what kind of a toll. So far by boobies are sterling examples of silicone free orbs, the lump in my armpit is no longer there thanks to simply changing to just a deodorant without the anti-perspirant. I am waiting to talk to the cardiologist regarding the echocardiogram, last pap smear of my life if it is ok and dermatologist to look at any damage caused from those heady teenage days when I sunbathed slathered in olive oil.
Last Saturday was the opening day for fishing so I'll have to get my license and get out on the lake before the real fisherpeople steal all the fish.
I'm waiting for the sun to peak out so I can get a load of laundry on the line whilst I do some more cleaning around Roger the Cat.
Enjoy your Sunday.
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Shredded Beef Tacos
WHY THIS RECIPE WORKS:
In order to achieve a moist, tender, and richly flavored beef taco filling, we cooked boneless short ribs slowly and gently in a covered Dutch oven over a sauce base of dark beer, vinegar, and dried ancho chiles. In order to maximize browning during the braise (and skip searing beforehand), we set the meat over thick onion slices to expose more of its exterior to the oven’s heat.
SERVES 6 TO 8
Use a full-bodied lager or ale such as Dos Equis or Sierra Nevada. If you can’t find queso fresco, substitute feta. If your Dutch oven does not have a tight-fitting lid, cover the pot tightly with a sheet of heavy-duty aluminum foil and then replace the lid. To warm the tortillas, place them on a plate, cover them with a damp dish towel, and microwave them for 60 to 90 seconds. The shredded beef also makes a great filling for empanadas, tamales, and chiles rellenos.
INGREDIENTS
BEEF
1 1/2 cups beer
1/2 cup cider vinegar
2 ounces (4 to 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
2 tablespoons tomato paste
6 garlic cloves, lightly crushed and peeled
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large onion, sliced into 1/2-inch-thick rounds
3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
CABBAGE-CARROT SLAW
1 cup cider vinegar
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 head green cabbage, cored and sliced thin (6 cups)
1 onion, sliced thin
1 large carrot, peeled and shredded
1 jalapeño chile, stemmed, seeded, and minced
1 teaspoon dried oregano
1 cup chopped fresh cilantro
18 (6-inch) corn tortillas, warmed
4 ounces queso fresco, crumbled (1 cup)
Lime wedges
INSTRUCTIONS
1. FOR THE BEEF: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves, and cinnamon in Dutch oven. Arrange onion rounds in single layer on bottom of pot. Place beef on top of onion rounds in single layer. Cover and cook until meat is well browned and tender, 2 1/2 to 3 hours.
2. FOR THE CABBAGE-CARROT SLAW: While beef cooks, whisk vinegar, water, sugar, and salt in large bowl until sugar is dissolved. Add cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and refrigerate for at least 1 hour or up to 24 hours. Drain slaw and stir in cilantro right before serving.
3. Using slotted spoon, transfer beef to large bowl, cover loosely with aluminum foil, and set aside. Strain liquid through fine-mesh strainer into 2-cup liquid measuring cup (do not wash pot). Discard onion rounds and bay leaves. Transfer remaining solids to blender. Let strained liquid settle for 5 minutes, then skim any fat off surface. Add water as needed to equal 1 cup. Pour liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to now-empty pot.
4. Using two forks, shred beef into bite-size pieces. Bring sauce to simmer over medium heat. Add shredded beef and stir to coat. Season with salt to taste. (Beef can be refrigerated for up to 2 days; gently reheat before serving.)
5. Spoon small amount of beef into each warm tortilla and serve, passing slaw, queso fresco, and lime wedges separately.
GIVING BEEF(INESS) A BOOST
We found that many recipes for the shredded beef taco filling known as carne deshebrada produced results that weren’t actually all that beefy. To improve meatiness, we used short ribs, one of the most flavorful braising cuts we know, and cut them into 2-inch cubes for faster cooking. We also propped up the cubes on onion rounds so that the exposed portions would brown during the 2-plus hours of cooking—thus avoiding the fuss of searing the meat before cooking.
TO IMPROVE MEATINESS: Sliced onion lifts the short ribs above the braising liquid, which delivers more browning—and more meaty flavor.
FOR MAXIMUM FLAVOR, KEEP THE COOKING LIQUID
Many recipes for carne deshebrada call for braising the meat, shredding it, and tossing it in a sauce made separately. Meanwhile, the braising liquid is thrown out. We use a lesser amount of cooking liquid; add dried chiles, tomato paste, garlic, herbs, and warm spices to it; and puree it—and all its meaty flavor—into a sauce. For depth and brightness, we forgo water (or even broth) as the braising liquid in favor of a combination of beer and vinegar.
Broccoli Rabe with Bulgur and Walnuts
ingredients
1 cup medium-grind bulgur*
2 1/2 cups boiling water
1 1/2 pounds broccoli rabe (rapini; 1 very large bunch), bottom 1 inch of stems trimmed
6 tablespoons extra-virgin olive oil
2 large shallots, minced (about 2/3 cup)
2/3 cup finely chopped walnuts
2 tablespoons fresh lemon juice
1 cup grated Parmesan cheese, divided
preparation
Place bulgur in medium bowl; pour 2 1/2 cups boiling water over. Stir once and let stand until just tender, about 20 minutes. Pour bulgur into fine strainer set over bowl. Reserve soaking liquid.
Cook broccoli rabe in boiling salted water until crisp-tender, 2 minutes. Using tongs, transfer to bowl of ice water and cool. Drain; cut into 1-inch pieces and set aside.
Meanwhile, heat oil in large skillet over medium-high heat. Add shallots; sauté until soft, about 2 minutes. Add walnuts; sauté until fragrant, about 2 minutes. Add broccoli rabe and bulgur; sprinkle with salt and pepper. Cook, stirring frequently, until heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by tablespoonfuls. Stir in lemon juice; season with salt and pepper. Toss in half of Parmesan. Pass remaining cheese separately.
*Also called cracked wheat; available at supermarkets and natural foods stores.
Beer Battered Onion Rings
Ingredients
4 cups canola oil or peanut oil
1 cup sour cream
3/4 cup mayonnaise
3 tablespoons sun-dried tomatoes
1/4 cup red bell peppers, roasted
1 tablespoon lime juice
1 1/2 teaspoons pepper, fresh cracked
2 teaspoons salt
3 tablespoons white wine
1 tablespoon garlic, minced
2 yellow onions, sweeter the better, Vidalia or Texas sweets
2 cups buttermilk
2 cups all-purpose flour, divided
1 teaspoon garlic, granulated
12 ounces beer, medium body
3 tablespoons grated Parmesan
Directions
In a Dutch oven heat oil to 350 degrees F.
In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.
Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
Garnish with Parmesan
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