Posts Tagged ‘chipotle’

When I began this project, I had to purchase the first couple seasons of Good Eats through Amazon. Shortly after beginning this blog, I set our DVR to record any and all episodes that were airing, building a stockpile. I currently have 135 episodes recorded. Needless to say, I had a little bit of a panic yesterday morning when I discovered that the clock on our DVR was stuck at 2:41 and it was emitting an odd whirring sound. Oh, and the DVR refused to power off. Thankfully, it rebooted just fine after being unplugged for a few minutes. Whew!

Episode 110 is very seasonally appropriate, as chili, to me, is perfect for fall and winter. I got a kick out of this episode because Alton played the role of a cowboy, and remained in character for the duration of the show; I cannot recall another episode in which he did this.

AB’s Chili Powder

If you want to make good chili, you have to start with great chili powder. Thankfully, Alton has a chili powder recipe that you can whip up easily at home. His chili powder starts with three types of dried chiles:  ancho chiles, cascabel chiles, and arbol chiles. While I had no trouble finding the ancho and arbol chiles at my regular grocery store, I had to take a trip to our local Mexican grocery store to find the dried cascabels. For a batch of chili powder, you will need three of each type of chile.

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Ancho chiles, arbol chiles, and cascabel chiles.

Using scissors, cut the tops off the dried peppers, shaking out the seeds and discarding them; you don’t want the seeds because they add bitterness. Use the scissors to cut the chiles into strips; you can do this straight into a large skillet.

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Chiles cut into strips and placed in skillet.

Add 2 T cumin seeds to the pan, setting the pan over medium-high heat. Roast the peppers and cumin seeds until they are fragrant and the cumin seeds begin to pop.

 

When making this chili powder, your kitchen will smell amazing from the toasted chiles and cumin seeds! Remove the skillet from the heat and allow the chiles/seeds to cool. While the chiles cool, combine 2 T garlic powder, 1 t smoked paprika, and 1 T dried oregano in a blender.

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Garlic powder, smoked paprika, and dried oregano in blender carafe.

Add the cooled chile/cumin mixture to the blender and blend the mixture to a fine powder. Be sure to let the powder settle for a couple minutes before removing the lid of the blender.

 

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Alton’s chili powder.

The finished chili powder is very fragrant and honestly made my mouth water. It has a rich, deep aroma that far surpasses that of store-bought chili powder. Use Alton’s chili powder in any recipe calling for chili powder, such as his chili recipe below.

Pressure Cooker Chili

Alton uses his homemade chili powder to make his version of chili. Yes, Alton uses a pressure cooker to make his chili, but he also gives instructions in the episode for how to adapt this recipe if you do not have a pressure cooker.

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Ingredients for Alton’s chili: beer, tomato paste, tortilla chips, chipotles and adobo sauce, salsa, cumin, and chili powder.

Three pounds of stew meat go into this chili, and Alton prefers a blend of beef, lamb, and pork. I could not find lamb stew meat at my store, so I used half beef and half pork. Heat a pressure cooker over high heat until hot.

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Heating the pressure cooker.

While the pot heats up, put the stew meat in a large bowl with 1 1/2 t Kosher salt, and toss to coat.

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Three pounds of stew meat being tossed with Kosher salt.

Add 2 t peanut oil to the meat, and toss again to coat.

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Three pounds of stew meat being tossed with Kosher salt and peanut oil.

Brown the meat in the hot pot, removing it after browning; you will want to do this in three batches, so the pan does not get overcrowded.

When all the meat has been browned, put the empty pot back on the heat and add 12 ounces of medium-bodied beer (I used one of Alton’s beers), scraping to deglaze the pan.

Add 1 T tomato paste to the beer, along with 1 T chili powder, 1 t ground cumin, 3 big handfuls of crumbled tortilla chips, 16 ounces salsa, 2 chopped canned chipotles, 1 T adobo sauce from the chipotles, and the 3 pounds of browned meat.

Put the lid on the cooker and bring it up to low pressure. Maintain low pressure for 25 minutes before releasing the pressure and serving.

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Lid put on pressure cooker.

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Chili after cooking for 25 minutes.

Alton thinks this chili is perfect as it stands, requiring no extra toppings, so I served it his way. I served my chili with a slice of cornbread on the side.

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A bowl of Alton’s chili.

Oh, and for those who do not have a pressure cooker, you can make Alton’s chili in a Dutch oven, letting the chili cook, covered, in a 350-degree oven for 6-24 hours. The flavor of Alton’s chili is pretty fantastic, having just the right amount of heat. The flavor from the toasted chiles blends beautifully with the saltiness of the chips, the sweetness of the tomato paste, and the freshness of the salsa. I found that the beef stew meat was more tender than the pork stew meat, which was slightly chewy. Perhaps a little longer cook would tenderize the pork more. I happen to love lamb, so I wish I could have added some of that to my chili. I also happen to really like beans in my chili, so I would probably opt to add them next time, but that’s really a matter of personal preference. This chili is super flavorful, and if you happen to have a pressure cooker, you get the flavor of a long simmer with a very short cook time. The true hero of this recipe, though, is the homemade chili powder.

 

I have begun dabbling in cheesemaking, which has taken some of my time away from this project recently, but I aspire to get back into more of a regular rhythm with this blog. I have a long list of different things I want to cook/bake, in addition to this project, and I have to find time to do them all. Honestly, I should probably try to make one thing on my list each day, and maybe I could eventually catch up! With only two of us, I can only make so much food at a time, though. I did find occasions to make Alton’s sweet potato recipes from Good Eats, so here are my write-ups of those recipes.

Chipotle Smashed Sweet Potatoes

I kind of had a negative perception of sweet potatoes until a few years ago. When picturing sweet potatoes, I would picture the classic sweet potato casserole with marshmallow topping, which is a dish I just do not care for. Now, though, I love to use sweet potatoes in a variety of ways, including in a breakfast hash, as “noodles”, and as oven fries. Alton’s first use for sweet potatoes was a smashed form. For this recipe, place a steamer basket in a pot over a quart of water. I used my small steaming pot. Once you see steam, place 1 1/4 pounds of peeled/cubed sweet potatoes in the top of the steamer and cover the pot. Let the potatoes steam for 20 minutes.

Drain the water from the pot and dump in the steamed potatoes, adding 2 T butter and 1/2 t Kosher salt. Mash the potatoes with a potato masher to your desired consistency.

Finally, finish the potatoes by mixing in 1 chopped canned chipotle pepper in adobo sauce, along with 1 t of the adobo sauce.

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Chipotle smashed sweet potatoes.

First off, this recipe could not get easier or quicker, making it great to make anytime. Second, this is a really tasty dish! I added a bit more adobo sauce and salt after tasting the finished potatoes, but that is just personal preference. The sweetness of the potatoes is a great match for the smoky heat of chipotles. I will make this one again. Actually, I think I will pick up some sweet potatoes when I head to the store today, and we will have these as a side dish in the next week.

Sweet Potato Waffles

It seems that post people strongly prefer either pancakes or waffles. Although I do like both pancakes and waffles, I’d have to say that I am a waffle person. On a recent lazy weekend morning, I made Alton’s sweet potato waffles. To make these, first sift together into a bowl 2 C flour, 1 T baking powder, and 1/2 t Kosher salt. You will also need to peel, cube, and steam (for 20 minutes) enough sweet potatoes to make 1 1/2 C of mashed sweet potatoes.

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Peeled and cubed sweet potatoes, to be steamed.

In a second bowl, stir together 1 C milk, 1/4 C light brown sugar, 1 T orange zest, 1 1/2 C peeled/cubed/steamed/mashed sweet potatoes, and 1/4 C butter, melted.

Add the dry ingredients to the wet ingredients, stirring just until combined.

In a third bowl, beat 6 egg whites until you have medium peaks. Fold the beaten egg whites into the sweet potato mixture in three installments; the first installment can just be stirred into the batter to lighten it, but gently fold the second and third installments into the batter.

Dish the waffle batter (Alton recommends two scoops with a #20 disher) onto a preheated waffle iron, cooking for 5-6 minutes or until crispy.

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Batter placed on heated waffle iron.

Top the waffles with butter, syrup, and toasted pecans, or whatever strikes your fancy.

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A sweet potato waffle with butter, syrup, and toasted pecans.

These waffles were really good, but they do take more time and effort than typical waffles. Is the extra effort warranted? For a special occasion, I would argue they are worth the effort. The waffles themselves are lightly sweetened from the sweet potato and brown sugar, though I would not be able to identify the sweet potato in them from flavor alone. Their yellow hue, however, does give some evidence of their star ingredient. These waffles definitely have more flavor than your typical waffles, and I actually preferred them simply with some melted butter on top.

Sweet Potato Pie

Pumpkin pie seems to be a polarizing dessert, with people either loving or hating it. I really like pumpkin pie, but Ted happens not to care for it. Alton claims that his sweet potato pie is superior to pumpkin pie, stating on his web site that, “This pie is everything I ever wanted out of pumpkin pie, only without the pumpkin.” Begin Alton’s pie by steaming 1 1/4 pounds of peeled and cubed sweet potatoes for 20 minutes.

Place the steamed potatoes in a stand mixer, beating them on low speed with a paddle attachment until they start to fall apart. Increase the speed and beat them until fully mashed. Next, add 1 1/4 C plain yogurt, beating to combine.

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Yogurt added to sweet potatoes, after mashing potatoes in mixer.

Mix in 3/4 C dark brown sugar, 5 egg yolks, 1/2 t cinnamon, and 1/4 t nutmeg, beating until incorporated.

The batter will still have some lumps.

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Pie filling.

Pour the pie filling into a 9-inch pie shell placed on a sheet pan, and smooth the top of the pie with a spatula. Sprinkle the top of the pie with 1 C of chopped/toasted pecans and drizzle the pie with 1 T maple syrup.

Place the pie (on the sheet pan) in a 350 degree oven for 50-55 minutes, or until its internal temperature is about 170 degrees. Cool the pie for an hour before slicing.

For easy slicing, Alton inverts his pie onto a cutting board, removing it from the pan. He then slices the upside-down pie with an electric knife before returning the pie to the pan. Store any leftover pie in the refrigerator.

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A slice of sweet potato pie.

So, how did Alton’s sweet potato pie fare in our house? I liked the pie, but not as much as pumpkin pie. Ted, on the other hand, preferred the sweet potato pie to pumpkin pie, though this still wasn’t one of his favorites. Alton’s pie is less sweet than pumpkin pie, and you really taste the tang of the yogurt. It does have a lighter, fluffier texture than a typical pumpkin pie, which I liked. I did also like the addition of toasted nuts and maple syrup on the top of the pie, and I could see that working well on pumpkin pie also. This pie was definitely good, but it wasn’t an all-time favorite in our house. If you have a household of people who do not care for pumpkin pie, this could be worth a try on your holiday table.