Green Chili Stew

Fall is almost here in Houston.  Here is a family favorite recipe for a cool fall night. I like to serve this with warm, fresh tortillas.

• Ingredients

• 3 TBS olive oil

• 1 ½ pounds beef chuck, cut into 1-inch cubes

• 1 ½ pounds pork shoulder, cut into 1-inch chunks

• 1 green bell pepper, seeded and chopped

• 1 clove garlic, minced

• 2 (14.4 ounce) cans whole peeled tomatoes

• 1 (7 ounce) can chopped green chilies

• ⅓ c chopped fresh parsley

• ½ tsp white sugar

• ¼ tsp ground cloves

• ¼ tsp ground cumin

• 1 c dry red wine

• salt to taste

Directions

1. 1. Sauté the Meat:

      - Set your Instant Pot to the “Sauté” function and add olive oil.

      - Once the oil is hot, add the beef and pork. Brown the meat on all sides.

      - Use a slotted spoon to remove the browned meat and transfer it to a bowl. Set aside.

   2. Sauté the Vegetables:

      - In the same pot, add the bell pepper and garlic. Sauté until the vegetables are tender.

   3. Add Remaining Ingredients:

      - Stir in the tomatoes (breaking them up with a spoon), green chilies, parsley, sugar, clove, cumin, and red wine. Mix well.

      - Bring the mixture to a boil.  Return the browned beef and pork to the pot, along with any juices. Add the sautéed bell pepper and garlic.

      - Cover the Instant Pot and cook on high pressure for 40 minutes.

   5. Release Pressure:

      - After cooking, allow the Instant Pot to naturally depressurize for at least 5 minutes before performing a quick release.

   6. Serve and Enjoy:

      - Once the pressure has been released, carefully remove the lid. Stir and serve your delicious stew!
2. Stove top: Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.

3. Combine the tomatoes, green chilies, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

Tri Tip Marinade

 Ingredients

• 1/3 c soy sauce
• 1/4 c freshly squeezed lemon juice
• 1/2 c olive oil
• 1/4 c Worcestershire sauce
• 1 TBS minced garlic
• 2 tsp Italian seasoning
• 1 tsp black pepper
• 1/4 tsp salt
• 1 tsp onion powder
• 1 TBS brown sugar

Instructions

1. Combine all ingredients into a resealable gallon sized freezer bag.
2. Add the tri tip to marinade.  Marinate for 24 hours in the refrigerator
3. Grill the tri tip as desired

Tagliatelle Bolognese

 Ingredients

• 1lb tagliatelle pasta
• 1/3 lb pancetta
• 3/4 c beef bone broth
• 2 celery stalks, finely diced
• 1/2 cup Cabernet Sauvignon (or dry red wine of your choice)
• 1/2 lb ground sirloin (reduces fat and adds flavor)
• 1/2 lb ground pork
• 1 1/4 c. tomato passata
• 2 carrots, shredded
• 1/2 small onion, finally diced
• 1/2 heavy whipping cream

Directions

1. Prepare Pancetta: Chop the pancetta.
2. Sauté: Heat a pan with a drizzle of olive oil. Add the pancetta and cook until crispy.
3. Add Vegetables: Add the vegetables to the pan and cook until tender.
4. Add Meat: Add the beef and pork to the pan and sauté for 5 minutes.
5. Deglaze: Pour in 1/2 cup of wine and allow it to evaporate completely.
6. Add Sauce: Stir in the tomato passata and cook for a few minutes.
7. Cream and Broth: Add 1/2 cup of heavy whipping cream, then cover with broth and stir to combine.  Let the meat sauce simmer for 1 to 2 hours, adding more broth as needed 
8. Cook Pasta: Cook the tagliatelle in a pot of salted water for 3-4 minutes, or until al dente. Drain.

Serve: Toss with a generous amount of pasta sauce and serve with fresh garlic bread on the side.

Potato Soup

 

Ingredients

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• salt and freshly ground black pepper to taste

1. Cook Bacon: Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon on paper towels and discard all but 1/4 cup of the bacon grease.
2. Sauté Vegetables: In the reserved bacon drippings, cook celery and onion until the onion is soft and translucent, about 5 minutes. Stir in garlic and cook for an additional 1 to 2 minutes.
3. Add Potatoes: Add cubed potatoes to the pan and toss to coat. Sauté for 3 to 4 minutes.
4. Simmer: Return the bacon to the pan and add enough chicken stock to just cover the potatoes. Cover and simmer until the potatoes are tender, 15 to 20 minutes
5. Make Roux:  Melt butter in a separate skillet over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes.
6. Add Cream and Herbs: Whisk in heavy cream, tarragon, and cilantro until well combined.
7. Thicken Cream Mixture: Bring the cream mixture to a boil, stirring constantly, until thickened, about 5 minutes.
8. Combine: Add the thickened cream mixture to the potato mixture and stir to combine.
9. Purée Soup: Transfer about 1/2 of the soup to a blender and purée until smooth. Return the puréed soup to the Dutch oven.

Adjust seasonings to taste, then serve hot

Cannoli Birthday Cake

I recently made an Italian inspired dinner for my daughter-in-laws' birthday and this cake was a major hit. Enjoy!

• 1 box yellow cake mix (I prefer Duncan Hines)
• 1 1/2 c. ricotta cheese, drained (this needs to be done overnight!)
• 16 oz. mascarpone cheese
• 1/2 c powdered sugar
• 3.4 oz instant vanilla pudding mix
• 1 tsp. vanilla extract (not imitation)
• 1 tsp. orange zest
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1 1/2 c milk (2% is best)
• 10 oz. mini chocolate chips

Instructions

1. Drain Ricotta: Drain your ricotta cheese for at least 4 hours or overnight until thick.
2. Bake Cake: Follow package directions to bake your cake in a 13x9 inch dish. Let it cool slightly, then poke holes in it with a drinking straw. Set aside to cool completely.
3. Prepare Topping: In a large bowl, beat ricotta and mascarpone together until combined. Mix in powdered sugar, dry pudding mix, vanilla, orange zest, cinnamon, and salt. Gradually add milk until just combined.
4. Assemble Cake: Spread 1/3 of the topping over the cooled cake, making sure it gets into the holes. Spread the remaining topping over the cake (you may have more than needed).
5. Add Chocolate Chips: Sprinkle mini chocolate chips over the top.
6. Chill: Cover and refrigerate for at least 2 hours, preferably overnight.
7. Serve: Cut and enjoy!