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Archive Page 10
Spanish Tortilla with Roasted Red Peppers
Published December 12, 2010 Breakfast , Eggs , Potato , Spanish , Vegetarian Closed
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This dessert is also known as pastel imposible – impossible cake. As you can see below, the cake batter and the flan switch places in the oven. My oldest daughter requested this as the birthday cake for her 9th birthday party, capping an all-Rick-Bayless menu of tequila-infused queso fundido, guacamole, fajitas made with grilled chicken and chipotle flank steak, fried black beans, chorizo, and Mexican red rice – all made using Rick Bayless recipes.
Beef Carbonnade
Published November 27, 2010 Beef , French , Main Course , Make-ahead , Soups and Stews Closed
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This dish is essentially Belgium’s answer to Beef Bourguignon. Traditionally, it’s made with just beef, beer, and onions, but the extra ingredients in this particular recipe enable a much deeper flavor and thicker consistency which I prefer. You really need to use some kind of dark beer here (Guinness works well and is easy to find, though a dark Belgian beer adds a nice, authentic flavor) to get the desired result. This can easily be made a day or two in advance and reheated.
Sweet Potato Puree with Streusel Topping
Published November 26, 2010 Make-ahead , Sides , Vegetarian 1 Comment
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Now that we’re back in Indiana, we’re celebrating Thanksgiving at my mom’s rather than hosting. My assignments included the sweet potatoes. I asked if anyone had strong opinions about them, and my sister replied that she would only eat them if they’re loaded with butter and brown sugar. This recipe should do the trick.
Texas Chili
Published November 21, 2010 Beef , Main Course , Make-ahead , Pork , Rick Bayless , Soups and Stews Closed
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This is a pretty classic chili recipe – no beans, no noodles, etc – just well-seasoned, slow-cooked pork and beef. You could easily add cooked (or canned) beans along with the masa harina in the last few minutes of simmering.
Grilled Pork Tenderloin with Maple-Mustard Sauce
Published November 14, 2010 Grilldome , Main Course , Pork Closed
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Pork tenderloin is one of the easiest and best cuts of meat for the grill. It’s lean, cooks evenly, and is just the right size for a small family (or, in our case, a medium-sized family when the kids are still little). Any kind of rub will do here, though I am particularly fond of the Tom Douglas rubs.
Continue reading ‘Grilled Pork Tenderloin with Maple-Mustard Sauce’
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Like a number of the items on this blog, my friend Virginia turned me on to this. The great thing about this recipe is the versatility. It can be cooked quickly (30 minutes from start to finish) and in a single pan, making it a great weeknight dinner. It can also be cooked in advance and finished much later in a hot oven. You can also double or triple the recipe, using a pot instead of a skillet and transferring it to a baking dish before sprinkling with the Mozzarella and finishing in the oven.
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This is an excellent one-dish meal. It also has the benefit of being easy to make a day or so in advance, making it perfect for serving during halftime of a football game on a chilly autumn day.
Julio's Delicatessen 