Connect with us

Breakfast

Prime Rib Beer and Bacon Chili Dogs

Published

on

Ingredients:
For the Hotdogs
  • All beef hot dogs
  • Hot dog buns
  • grated cheddar cheese
  • chopped green onions
For the Chili
  • 2 to 3 pounds of leftover prime rib roast, cut in cubes
  • ½ pound of smoked bacon, cooked crisp and chopped
  • 4 tbsp olive oil
  • 4 cloves minced garlic
  • 1 small red onion diced
  • 1 bottle of beer (or substitute 12 ounces of low sodium beef stock)
  • 28 oz can crushed tomatoes
  • 14 oz can tomato sauce
  • 1½ cups canned red kidney beans
  • 1½ cups canned Romano beans
  • 2 large tomatoes diced
  • 1 large roasted red pepper, peeled and diced small
  • ½ to 1 whole jalapeño pepper finely minced (optional)
  • 1 tsp kosher salt
  • 1 teaspoon coarse ground black pepper
  • 5 tbsp chilli powder (more or less to taste)
  • 2 tbsp chipotle powder
  • 3 tbsp ground cumin
  • 6 tbsp molasses
Instructions
  1. Heat olive oil in a large heavy bottom pot. Toss in the garlic and onions and cook until softened.
  2. Next add the beer (or beef stock) and simmer for 5 minutes before adding the beans and the remainder of the ingredients except for the red peppers and fresh tomatoes.
  3. Bring to a boil and reduce the heat to minimum. Cover and very slowly simmer the chilli for 2 or more hours, stirring about every 15- 20 minutes. Alternatively you can cook this in the oven at 325 degrees F. I like to do it that way because you don’t have to tend it as much and it is much less likely to stick or burn to the bottom of the pot if you forget to stir it. A slow cooker is also an excellent choice for this recipe.
To make the hot dogs
  1. Split the wieners down the middle and flat grill them or cook on a gas grill.
  2. Toast or steam the hot dog buns, whichever you prefer.
  3. Add the wiener to the bun, top with the chili and the shredded cheese.
  4. Place under the broiler on low for just a minute or so to melt the cheese before garnishing with the chopped green onions and serving.
  5. Add the fresh diced tomatoes, bacon and roasted red pepper in the final ½ hour. In the last 5 or 10 minutes add the leftover prime rib roast. Adding it last preserves the tenderness and moisture of the roast beef. Serve with the rest of the bacon sprinkled on top.
  6. For chili dogs, I recommend using large, plumper, ball park style wieners or frankfurters which are easier to split horizontally before grilling well on all sides. Place the grilled hot dogs on toasted hot dog rolls before topping with chilli and grated cheddar cheese. Pop under the broiler for a minute to melt the cheese before serving.

Source: www.rockrecipes.com

Continue Reading
Advertisement
Click to comment

Leave a Reply

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *

Breakfast

Lemon Blueberry Pancakes

Published

on

By

  • 1½ cups plus 1 tbsp flour
  • 3 tbsps sugar
  • 1 heaping tablespoon baking powder
  • ¼ tsp salt
  • 1½ cups evaporated milk (more if needed)
  • 1 lemon, zested and juiced (more juice if lemon isn’t very juicy)
  • 2 tbsps butter, melted, plus more softened for serving
  • 1½ tsps vanilla extract
  • 1 large egg
  • 1 cup blueberries
  • Maple or pancake syrup, warmed, for serving
Heat a heavy skillet or grill over medium-low heat.In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.

Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.

Per Serving: Calories: 450; Total Fat: 13.5 grams; Saturated Fat: 9 grams; Protein: 12 grams; Total carbohydrates: 68 grams; Sugar: 23 grams; Fiber: 2 grams; Cholesterol: 98 milligrams; Sodium: 621 milligrams

Source : www.foodnetwork.co.uk

 

Continue Reading

Breakfast

Potato and Courgette Frittata

Published

on

By

  • 1 small russet potato, peeled and cut into 1/2-inch cubes
  • 4 large eggs
  • 2 egg whites
  • 2 tablespoons coarsely chopped fresh coriander leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 small courgette, grated and squeezed dry in clean kitchen towel
  • 90g queso fresco or feta cheese
  • 2 strips cooked crumbled turkey bacon, optional

Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, coriander, salt, and hot sauce in a large bowl.

Preheat the grill to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick pan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add courgette and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the pan.

Source :

Continue Reading

Breakfast

Proper Scotch eggs

Published

on

By

Ingredients

  • 10 large free-range eggs
  • 8 higher-welfare sausages
  • ½ a bunch of fresh chives
  • ½ a bunch of fresh flat-leaf parsley
  • 1 whole nutmeg , for grating
  • 1 tablespoon English mustard
  • plain flour , for dusting
  • 150 g fresh white breadcrumbs
  • 2 litres vegetable oil

Method

  1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
  2. Squeeze the sausages out of their skins and into a bowl.
  3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
  4. Have 3 plates ready – one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
  5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
  6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
  7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
  8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
  9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
  10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

Tips

It’s not always easy to tell if an egg is past its best. A quick way to test an egg’s freshness is to place it in a glass of cold water: if it sinks, it’s fresh; if it rises, it’s stale. And, the flatter the egg lies on the bottom of the glass, the fresher it is. Genius!

Source : www.jamieoliver.com

Continue Reading

Most Popular