ALTON BROWN CHILI
Alton Brown chili is a hearty no bean chili with intense layers of robust flavor and plenty of fall-apart tender beef to satisfy that inner carnivore.
Provided by Kathleen
Categories Chili Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Dry beef cubes with paper towels.
- In a large mixing bowl, toss the beef cubes with the vegetable oil and salt; set aside.
- Turn 6.5-quart Instant pot onto saute function. When the display reads "hot", add the beef in 3 batches and brown on all sides. Remove browned beef to a bowl and continue with remaining beef.
- Stir the beer into Instant pot and scrape up all the brown bits on the bottom of the pan (do not skip or the burn light may turn on).
- Add the browned beef back to the instant pot along with salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine.
- Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set to pressure cook on low for 25 minutes. Then turn the steam knob to venting to release the remaining pressure.
- After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the chili. Adjust seasoning, ladle into individual bowls and top with desired toppings.
Nutrition Facts : Calories 773 kcal, Carbohydrate 43 g, Protein 80 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 211 mg, Sodium 4269 mg, Fiber 29 g, Sugar 12 g, ServingSize 1 serving
CRèME ANGLAISE
An easy Crème Anglaise recipe.
Categories Condiment/Spread Sauce Dairy Egg Dessert Christmas Thanksgiving Valentine's Day Vanilla Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
CREMA
Provided by Alton Brown
Categories condiment
Time P1DT11m
Yield approximately 1 cup
Number Of Ingredients 4
Steps:
- Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
- Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
CREME BRULEE
Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F.
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
CREME BRULEE BY ALTON BROWN
I've made this recipe for my family twice now and it has been a hit both times. I seem to always end up with extra, making more like 9 instead of six servings, but extras never seem to go to waste. addPreheat the oven to 325*F. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. Inactive Prep Time:2 hr 15 min
Provided by CHEF GRPA
Categories < 4 Hours
Time 1h15m
Yield 6-9 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 325*F.
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
- Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
- My Notes: Would recommend waiting overnight to eat. Consistency was firmer. I used regular sugar for the main recipe, and turbinado for the glaze. Made it in coffee mugs and topped with berries in vanilla sugar.
- I've made this recipe for my family twice now and it has been a hit both times. I seem to always end up with extra, making more like 9 instead of six servings, but extras never seem to go to waste. My family later had a creme brulee at a french restraunt in Vegas and said that they were as close as you could come. I highly recommend the vanilla bean but, I don't do the vanilla sugar. I just add a tablespoon of vanilla extract to the sugar and it seems to work just fine. I would recommend this recipe to anyone. You won't regret it.
Nutrition Facts : Calories 602.1, Fat 63.2, SaturatedFat 38.2, Cholesterol 401.8, Sodium 77.9, Carbohydrate 5, Sugar 0.3, Protein 6
CREME ANGLAISE I
Spice with ground cinnamon or cloves, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g
ALTON BROWN'S CHILI POWDER
I have been using this recipe for a year or so, and it tastes great. Makes chili taste like chili and is awsome in mexican cooking. Often times I can't find all the dried chiles listed here, so I'll just mix and match, but keeping the ratio roughly the same.
Provided by ROV Chef
Categories Southwestern U.S.
Time 13m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Toast the chiles and cumin seeds in a cast iron skillet for a few minutes. Don't let them cook too long and inhale the smoke, because you'll get a nasty chemical burn in lungs, nose and throat.
- let the chiles and seeds cool.
- place all the ingredients into a blender and blend on the highest speed you blender can dish out.
- store in an airtight jar.
- be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles.
Nutrition Facts : Calories 361.2, Fat 9.9, SaturatedFat 1, Sodium 76, Carbohydrate 66.5, Fiber 22, Sugar 2.3, Protein 16.1
CRéME ANGLAISE
Provided by Dorie Greenspan
Categories sauces and gravies, dessert
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 5
Steps:
- Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
- Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
- Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
- Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 15 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 31 milligrams, Sugar 15 grams
CREME ANGLAISE II
This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste.
Provided by MESHEL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
- In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
- When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 10.6 g, Cholesterol 80.8 mg, Fat 5.7 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 11.2 mg, Sugar 9.5 g
CREME ANGLAISE
This lovely Creme Anglaise recipe can be found in "Martha Stewart's Cooking School." It's delicious atop a bowl of fresh berries for a summertime dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) over medium-high heat. Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, about 2 minutes (do not let boil). Remove from heat; cover and let stand 30 minutes.
- In a medium mixing bowl, whisk the egg yolks with remaining sugar (1/4 cup plus 2 tablespoons).
- Use ladle to pour a small amount of the hot milk mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add another ladle of milk mixture, and whisk to combine. Pour this mixture into remaining cream mixture in the pan. Cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon and registers 170 degrees on an instant-read thermometer, about 5 to 7 minutes.
- Strain through a fine sieve into a medium bowl (to remove the vanilla pod and any cooked bits of egg) in an ice-water bath. Let stand until cold, stirring occasionally.
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