Reviews: Peruvian Beef, Chili, Tilapia with Brandied Garlic Sauce & More…

cornbreadI love cornbread, truly I could live on cornbread and sweet tea and be completely happy.  Not healthy, but I’ve been told we can’t have everything!  This week’s meals could have had cornbread as a side dish for every meal, yummmm.  There are many great recipes out there, but I usually follow the directions on the corn meal and I like corn meal from the Guilford Mill or Mabry Mill when possible.  They are so full of flavor! So, please feel free to add cornbread to any meal below and use the best corn meal you can find.

I also rarely add flour to my cornmeal, but this is a preference thing.  It is often more crumbly with just cornmeal, but so good.  Another must and I mean must is a cast iron frying pan.  You must heat the pan with oil in it (we use crisco down here, if not lard) and then pour the mixture in and when you hear it sizzle you will know you you’ve done it right.

This week’s Reviews:

Peruvian Beef Saltado – Ingrid Hoffman

Tilipia with Roasted Potatoes and Brandied Garlic Sauce – Todd Porter and Diane Cu (Food and Wine Magazine)

Hearty Lentil Soup – America’s Test Kitchen (to view recipe a membership is required)  also try sophistimom.com

Pork Satay with Sweet Coconut-Milk Glaze – Kris Yenbamroong (Food and Wine magazine

Chili Con Carne – Nell Newman (venison)

The Process: For a full explanation visit this page

1. Sit down, relax and plan 4-5 meals (or pick some meals from here, that’s what this is here for.  I’ll pick so you don’t have to)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip (My British friends will need to make several trips)

4. Bring Back Dinner and enjoy.  Remember that there is such an opportunity to build friendships and family when gathered around a meal.  Even if you mess it all up.  So, just relax, experiment, and have fun.  Don’t forget to include your friends.

The Meals:

Peruvian Beef Saltado – Ingrid Hoffman

peruvian beef

Time: 30 minutes.

Ease: simple

Review: This was an easy and hearty dish.  The flavors are mild and understated, but nice.  Use the leftovers in soft taco shells and jazz it up a little with some hot sauce.

Tilipia with Roasted Potatoes and Brandied Garlic Sauce – Todd Porter and Diane Cu (Food and Wine Magazine)talapia brandy sauce

Time: 1 Hour

Ease: Simple

Review: I am trying to add more fish into our diet and have found it a little harder than I expected to find new flavors.  This was a nice dish with great flavor.  The brandy flavor didn’t come through, but I feel it still added to the total feel and flavor of the dish.

Hearty Lentil Soup – America’s Test Kitchen (to view recipe a membership is required)  also try sophistimom.com

hearty lentil soup

You may also check the recipe out at sophistimom.com

Time: 45 Minutes

Ease: Simple

Review: Note: I used the recipe from the Cook’s Illustrated cookbook.  The recipe is online, but does require a membership to view.  Another option is the link above where sophistimom.com gives the recipe as she has adapted it.

That said, it was an easy soup to make and an all around good, basic soup to keep in your repertoire of soups.  There were options to change the spices which I found nice for the leftovers.  Make it plain to start with and serve the leftovers with things like cardamom, cinnamon, curry etc.  It becomes a whole new dish.

Hint: For the balsamic vinegar try using different types.  I used Honey, ginger, lemon balsamic.  It was a nice touch.

Chili Con Carne – Nell Newman (venison)

venison chili

Time:  1 1/2 hours

Ease: Simple

Review: This is my go to chili recipe, you have seen it before and will probably see it again, but we just love it.  We almost always omit the celery (hubby doesn’t like) and peppers (wifey doesn’t like in chili) and corn (kiddies don’t like in chili) – I know aren’t they difficult! geesh.   This time we used venison.  I often let it cook longer for the flavors or toss it in the crockpot, but found the venison didn’t hold up well with that method so if using ground venison, stick to shorter cooking times.  Make sure to taste it and adjust spices as needed, venison adds a subtle and different flavor-but good.

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