Anna’s Chili
10 Servings
INGREDIENTS
1/4 cup olive oil
2 pounds ground beef
1 pound ground pork
1 cup onion, chopped
3 cloves garlic, minced
3 tablespoons Chipotle chile powder
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon oregano
1 teaspoon paprika
1 can (28 ounces) crushed tomatoes
3 cups beef or chicken stock
8 ounces dark beer
3 tablespoons tomato paste
3 tablespoons masa harina (corn flour)
1 can (15 ounces) red kidney beans salt and pepper, to taste
METHOD
1Heat uncovered pressure cooker to 350°. Add olive oil.
2Add ground beef and pork; sauté until browned. Remove meat and set aside.
3Add onions and seasonings (garlic through paprika) to pressure cooker and sauté until onions are translucent.
4Return meat to pan. Add crushed tomatoes, stock, beer and tomato paste, stirring to mix well.
5Secure pressure cooker lid.
6Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 15 minutes.
7When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
8Add the tomato paste, masa harina and beans and stir.
9Simmer uncovered on low temperature for another 10 minutes or until thickened. Season with salt and pepper.
Recipe courtesy Anna Barros,
Wolfgang Puck HSN Food Stylist Coordinator
Stuffed Artichokes
4 Servings
INGREDIENTS
1 cup water
1 cup beer
2 tablespoons lemon juice
1 pinch salt
4 jumbo artichokes
2 cloves garlic, minced
2 tablespoons fresh mint leaf, or basil
1 cup fresh bread crumbs
2 tablespoons olive oil
1 tablespoon parmesan cheese
1 teaspoon salt
1 teaspoon fresh ground pepper
METHOD
1Place beer, water, lemon juice and salt in uncovered pressure cooker.
2Trim artichokes by removing the stem and trimming the outer sharp tips. Let chokes soak upside down in the lemon liquid.
3In a food processor or by hand combine the remaining ingredients.
4Turn the artichokes tips pointing up. Stuff tops with breadcrumb mixture.
5Secure pressure cooker lid.
6Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 15 minutes.
7When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
8Test artichoke for doneness by pulling out one of the leaves and insure it is tender. If not,
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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