THE OPEN LINE ~ Saturday, May 05, 2018
Easy Tex Mex Bake
Cook Time: 45 minutes
Total Time: 45 minutes
1 pound ground beef
1 medium onion, diced
1 green bell pepper, diced
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup salsa
1 (15.25 ounce) can corn, drained
1 (8 ounce) corn bread mix
1.Preheat oven to 400*F
2.In a skillet cook ground beef, onion, bell pepper, cumin & salt until ground beef is cooked through and onions are translucent.
3.Add salsa & corn to ground beef mixture and cook for additional 10 minutes.
4.Pour mixture into a 9x9 casserole dish.
5.Prepare muffin mix according to package directions and spread on top of ground beef mixture.
6.Bake for 20 - 25 minutes or until corn bread is cooked through and golden on top.
Pork Tenderloin in Tomatillo Sauce
For the tomatillo sauce:
2 pounds tomatillos, husks removed
2 large jalapenos
1 large onion, cut into wedges
6 to 8 large cloves garlic, peeled
Handful of cilantro stems, leaves attached
Juice from 1 lime
For the pork:
Bacon grease, lard, or vegetable oil, for browning (See Recipe Notes)
1/2 teaspoon cumin
pork tenderloin, cut into cubes
Kosher salt and pepper, to taste
Small corn or flour tortillas
For the tomatillo sauce, place an oven rack a few inches from the broiler. Place tomatillos, jalapenos, onion wedges, and garlic on a roasting pan and broil for 5-6 minutes until starting to char. Flip all of the ingredients to the other side and broil for another 5-6 minutes, until tomatillos are soft and blackened.
Allow the vegetables to cool for about 20 minutes. Split the jalapenos in half lengthwise and remove the seeds. (If a hotter sauce is desired, reserve some of the seeds to add to the blender.) Transfer the roasted vegetables and their juices to a blender. Blend until the ingredients are pureed but still a little chunky. Add the cilantro, lime juice, and a generous pinch of salt and pulse a few more times. (The sauce can be made up to 3 days in advance.)
For the pork, heat a few tablespoons bacon grease (or oil) in a large Dutch oven or braising dish over medium-high heat until sizzling.
Meanwhile, combine the flour, salt, and cumin in a large mixing bowl. Add the pork cubes and gently toss to coat. Working in batches, add the pork to the hot grease and cook until browned, about 1 - 2 minutes per side. Remove with a slotted spoon, set aside, and continue with the remaining pork.
Pour the beer into the hot skillet to de-glaze the pan and scrape up any leftover browned bits as the beer bubbles. Return the browned pork cubes to the skillet along with tomatillo sauce. Bring the mixture to a gentle boil; reduce heat and simmer for 15 - 20 minutes to allow flavors to marry. (This dish only gets better with time, so feel free to make a day or two in advance. When reheating, add a glug of chicken stock or water to thin if necessary.)
Serve with warmed tortillas, rice, beans, cilantro, and lime wedges.
If using bacon grease: in the same Dutch oven or braising dish you will use for the pork, cook 4 pieces of thick-cut bacon at medium heat until the fat is rendered. Remove the bacon and discard or reserve for another use (such as adding to black beans).
Basic Breakfast Tacos
1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
bacon (about 4 ounces)
1 small yellow onion, diced
1/2 medium red bell pepper, cored, seeded, and diced
1 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
6 large eggs
2 tablespoons whole or 2% milk
8 (6-inch) corn tortillas, warmed
1/2 cup shredded cheddar cheese
1/2 cup pico de gallo
Place the potatoes in a medium saucepan and cover by 1 inch with cold water. Bring to a boil over high heat, then simmer just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.
Meanwhile, cook the bacon over medium heat in a large cast iron skillet, flipping halfway through, until the fat has rendered out and the bacon is crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon.
Add the potatoes, onion, bell pepper, cumin, paprika, 1/2 teaspoon of the salt, and pepper to the bacon skillet over medium heat. Cook, stirring occasionally, until soft and the vegetables are lightly browned around the edges, about 8 minutes.
Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the remaining 1/2 teaspoon salt and milk until just combined.
Melt the butter in a medium nonstick skillet over medium-low heat. Pour in the egg mixture. Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked parts from the edges of the pan to the center, until they are just set but not dry. Remove from the heat.
To assemble, fill each tortilla with about 1/4 cup of eggs, 1/4 cup of the vegetable mixture, crumbled bacon, cheese, and pico de gallo.
Make ahead: The bacon and vegetables can be cooked up to 2 days in advance and stored in separate airtight containers in the refrigerator. Reheat the vegetables on the stovetop before assembling.
THIS WAS READ TO THE HOSTS AND WILL BE PUT ON THE AIR ON MAY 12, 2018
Cherry Rhubarb Crisp
1C granulated sugar
3T corn starch
1 C cold water
1-21oz Cherry pie filling
Mix sugar and corn starch and pour into water, cook until clear and thick
Stir cherry pie filling, mix well and set aside
Base and topping:
1 C AP Flour
1 Quick rolled oats
1 C brown sugar
1/2C butter (soft or melted)
OPTIONAL ¼ Fine chopped nuts
Mix the flour, rolled oats and sugar together, then stir or cut in the butter ADD NUTS NOW IF USING THEM
Press 2C of crumb mixture into 9”x13” pan
Spread 4C chopped rhubarb on top
Put cherry pie filling over top of that
Top with rest of the crumbs
Bake, uncovered 40 min 350 degrees