Tag: tsp

Gordon’s Chilli con Carne Recipe Serves 4-6 Prep 15…

Gordon’s Chilli con Carne Recipe

Serves 4-6

Prep 15 mins
Cook 35 mins

Ingredients

1 large onion or 2 banana shallots, chopped
2 cloves garlic, finely chopped
1 red chilli deseeded or keep half with seeds if you like it spicy
2 sprigs of thyme, leaves picked and roughly chopped
Olive oil, for frying
500g good quality beef mince
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g tinned chopped tomatoes
100-200ml chicken or beef stock
3 tbsp tomato puree
1 cinnamon stick
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
200ml soured cream
Boiled rice, to serve

Method

Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

Beef Goulash! Thick Hungarian Soup, Thin Austrian Stew, or None of the Above?

I’m not sure how authentic this goulash recipe is,
since the recipe I use is adapted from one by Austrian chef Wolfgang Puck.
Austria is Hungary-adjacent, and I’m pretty sure they were the same country once, but still, the Puckmeister’s version, further modified by me, is
closer to a stew called “Pörkölt.” Apparently true goulash, or Gulyás, is much more like a soup, and is served with dumplings.

Okay, two things. First, when it comes to a main course, I
like stew more than soup. If you want to stay truer to the original, add more
liquid. That’s not going to bother me, or Wolfgang. Also, since I operate in a
universe ruled by Google, I went with “goulash” since it’s a thousand times
more recognizable than pörkölt. When’s the last time you heard someone say they
were craving a big bowl of pörkölt?

Of course, none of this helps my American viewers who,
thanks to the cafeteria ladies from our childhoods, think “goulash” is a tomato,
hamburger, and elbow macaroni casserole. I’m assuming that variation was born
when some Hungarian (or Austrian?) immigrant tried to stretch the last few
ladles of soup/stew into another full meal.

Anyway, now that we’ve cleared up absolutely nothing, I can
talk about this gorgeous dish of food. I adore everything about this dish. The
color is stunning, the beef is sticky and succulent, and paprika-based sauce is
incredible.

By the way, I’ve heard from my people on YouTube that this is never served on noodles. How do you say, “whatever”
in Hungarian? Despite our questionable naming, ingredients, and side dish, this
made for a fantastic winter dinner, and I hope you give it a try soon. Enjoy!

Ingredients for 4 large portions of beef goulash:

2 tablespoons vegetable oil

2 1/2 pounds boneless beef chuck, cut into 2-inch cubes,
seasoned generously with salt and pepper

2 onions, chopped

2 tsp olive oil

1/2 tsp salt

2 teaspoons caraway seeds, toasted and ground

2 tablespoons Hungarian paprika

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

1 tsp dried marjoram leaves

1/2 teaspoon dried thyme leaves

4 cups chicken broth (1 to deglaze pan, 3 more added to
stew)
*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.

1/4 cup tomato paste

3 garlic cloves, crushed

1/2 tsp salt, or to taste

1 bay leaf

1 tsp sugar

2 tablespoons balsamic vinegar

*Simmer for about 2 hours, or until tender

Garnish with sour cream and fresh marjoram if desired.

Garlic Parm Hot Wings – Video Recipe 800! 800? Really?

This garlic Parmesan hot wings video represents the 800th
recipe we’ve uploaded to YouTube since we launched the channel in January 2007.
As I waited for the file to upload, an odd sense of disbelief started to wash
over me. Had I really cooked, filmed, and posted 800 video recipes? It didn’t
seem possible.

The more I thought about just how much content that is, the
more improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, a
different kind of disbelief came over me as I considered all the dishes I’ve
still not done.

After all these hundreds and hundreds of recipes, I still
have not done things like risotto, goulash, blue cheese dressing, calamari, or
beef Wellington; just to name a few. Anyway, it was an interesting and
introspective ten minutes, sitting there watching the upload progress bar
slowly move across the screen, thinking about what I had done, and how much I
still needed to do.

As far as these gorgeous wings go, they rocked. My wife
Michele, who is not a big fan of chicken wings, ate more than I’d ever seen her
eat before, and deemed them my best yet. I’m not sure about that, but they did
come out really, really well.

One reason it’s hard to get a crispy-crusty coating on a
wing in the oven is all the moisture that leaks out during the initial phase of
baking. Here, we are parboiling the wings in a very flavorful liquid, which not
only helped season the chicken, but also produced a surface texture in the oven
that your guests will swear came straight out of a deep fryer. I hope you give
these a try soon, and as always, and for the 800th time, enjoy!

Ingredients for 5 pounds of wings (about 48 pieces):

3 quarts cold water

1/4 cup salt

1/3 cup balsamic vinegar

1 bay leaf

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried rosemary

4 to 5 pounds of chicken wing sections

8-10 cloves garlic plus big pinch of salt

3 or 4 tbsp olive oil, or as needed

1 tbsp freshly ground black pepper

2 tsp red pepper flakes, or to taste (obviously you can add
cayenne or other hot stuff to make these even spicier)
2 tbsp fine breadcrumbs

about 1 cup of very finely and freshly grated
Parmigiano-Reggiano cheese

creamy Italian dressing for dipping, optional