Table of Contents
Advertisement
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
1
Heat uncovered pressure cooker to 350°. Add olive oil.
2
Add ground beef and pork; sauté until browned. Remove meat and
set aside.
3
Add onions and seasonings (garlic through paprika) to pressure
cooker and sauté until onions are translucent.
4
Return meat to pan. Add crushed tomatoes, stock, beer and tomato
paste, stirring to mix well.
5
Secure pressure cooker lid.
6
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 15 minutes.
7
When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
8
Add the tomato paste, masa harina and beans and stir.
9
Simmer 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
31
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
1
Place beer, water, lemon juice and salt in uncovered pressure cooker.
2
Trim artichokes by removing the stem and trimming the outer sharp
tips. Let chokes soak upside down in the lemon liquid.
3
In a food processor or by hand combine the remaining ingredients.
4
Turn the artichokes tips pointing up. Stuff tops with breadcrumb mixture.
5
Secure pressure cooker lid.
6
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 15 minutes.
7
When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
8
Test artichoke for doneness by pulling out one of the leaves and
insure it is tender. If not, re-cover and bring back to pressure for 5
more minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
32
Hide quick links:
Advertisement
Table of Contents
