Beef Chili with Jalapeno Cornbread & Honey Lime Butter

Beef Chili with Jalapeno Cornbread and Honey Lime Butter

Chili Ingredients:

2 lb      Ground Beef (80/20)

2 ea     White Onions, med dice

*SPICE BLEND*

1 ea     Tomato Paste (6 oz can)

2 ea     Stewed Tomatoes (14.5 oz cans)

2 ea     Diced Jalapeños (4 oz cans)

3 ea     Fresh Jalapeños, small dice

2 ea     Fresh Habanero, small dice

2 ea.    Beer (12 oz bottles)

1 ea     Pinto Beans (15.5 oz can)

1 ea     Kidney Beans (15.5 oz can)

1 ea     Clif Family Winery Dark Chocolate Smoked Spanish Pimenton Almond bar

*Salt to taste

Spice Blend:

2 T       Kosher Salt

1 T       Black Pepper

½ t       Garlic Salt

1 t        Smoked Paprika

1 t        Cayenne Pepper

1 t        Red Pepper Flakes

½ t       Cinnamon, ground

1 T       Mexican Oregano, dried

1 T       Cumin, ground

½ C      Light Brown Sugar

1 T       Clif Family Winery Porcini Spice Blend

1 ea     Ground Chili (1.5 oz)

Garnish:

1 ea     Red onion, small dice

2 T       Fresh Cilantro Leaves

2 T       Shredded Cheddar cheese blend

Mise En Place:

Measure out all ingredients before cooking process begins

·      Knife work (onions, limes, and peppers)

·      Rinse Canned Beans

·      Mix spice blend

Step-by-step Preparation: -Chili-

1.     In a large sauce pan, start to brown ground beef over medium heat.  Once beef starts to brown, add onions.

2.     Add tomato paste and cook out.  Add spice blend and cook 10 minutes.

3.     Add lime juice, brown sugar, Clif Family Winery Porcini Spice Blend, and chili powder.

4.     Add canned tomatoes, canned jalapenos, and beer and bring to a simmer.

5.     Once at a simmer add the fresh jalapenos and habanero peppers and simmer for 30 minutes.

6.     After 30 minutes, add the Clif Family Winery Smoked Spanish Pimenton Almond Bar and the canned kidney beans and canned pinto beans. Simmer for another 30 minutes.

7.     Salt to taste.

8.     Garnish with shredded cheddar cheese, lime crema, raw red onions, and cilantro leaves.

Chili Nutrition Info:

12 servings = 379 calories per serving

Breakdown (per serving):

Calories 379

Fat (g) 16

-Saturated (g) 6.1

-Polyunsaturated (g) 0.2

-Monounsaturated (g) 0.2

-Trans (g) 0.0

Cholesterol (mg) 53.3

Sodium (mg) 1,162.2

Potassium (mg) 624.7

Carbs (g) 37.8

-Fiber (g) 7.9

-Sugars (g) 16.4

Protein (g) 19.3

Vitamin A (%) 18.9

Vitamin C (%) 7.7

Calcium (%) 17.4

Iron (%) 24.3

Corn Bread Ingredients:

2 ea     Jalapenos (deseeded and finely chopped)    

2/3 C   Sugar

1/3 C   Honey

1/2 C   Melted Butter

2 ea     Eggs, large

½ t       Baking Soda

1 C       Buttermilk

½ t       Kosher Salt

1 C       Cornmeal

1 C       All Purpose Flour

Step-by-step Preparation: -Cornbread-

1.     Preheat oven to 375 degrees

2.     Deseed and medium chop jalapenos.

3.     In a mixing bowl, sift in dry ingredients (flour, cornmeal, sugar, salt, and baking soda).

4.     Add wet ingredients to bowl (egg, melted butter, buttermilk, and honey).

5.     Add jalapenos and mix together making an effort to not overmix the batter.

6.     Pour batter into greased ¼ sheet pan and bake at 375 for 25 minutes.

7.     After 25 minutes, test with skewer or toothpick.

8.     Cool in pan for 5 minutes before slicing.

9.     Garnish with Honey Lime Butter.

Cornbread Nutrition Info:

12 servings = 218 calories per serving

Breakdown (per serving):

Calories 218

Fat (g) 8.9

-Saturated (g) 5.3

-Polyunsaturated (g) 0.0

-Monounsaturated (g) 0.0

-Trans (g) 0.0

Cholesterol (mg) 53.8

Sodium (mg) 127.5

Potassium (mg) 45

Carbs (g) 32.1

-Fiber (g) 0.2

-Sugars (g) 11.8

Protein (g) 3.1

Vitamin A (%) 7.2

Vitamin C (%) 2.2

Calcium (%) 3.5

Iron (%) 3.3

Honey-Lime Butter Ingredients:

½ C      Butter, soft

1 t        Lime Zest

1 T       Honey

Step-by-step Preparation: -Honey Lime Butter-

1.     Zest 2 limes.

2.     In a mixing bowl, add the soft (room temperature) butter, honey, lime zest, and a pinch of salt (to taste).

3.     Mix until fully incorporated.

4.     Serve right away or refrigerate.

Honey-Lime Butter Nutrition Info:

12 servings = 77 calories per serving

Breakdown (per serving):

Calories 77

Fat (g) 7.3

-Saturated (g) 4.7

-Polyunsaturated (g) 0.0

-Monounsaturated (g) 0.0

-Trans (g) 0.0

Cholesterol (mg) 20

Sodium (mg) 23.4

Potassium (mg) 0.8

Carbs (g) 2.9

-Fiber (g) 0.1

-Sugars (g) 0.0

Protein (g) 0.0

Vitamin A (%) 5.3

Vitamin C (%) 1.1

Calcium (%) 0.1

Iron (%) 0.0

Lime Crema Ingredients:

1 C       Sour Cream

2 ea     Limes, juiced

1 t        Salt (to taste)

Step-by-step Preparation: -Lime Crema-

1.     Juice 2 limes.

2.     Add all ingredients to bowl.

3.     Mix until fully incorporated.

4.     Refrigerate 30 minutes before using.

Lime Crema Nutrition Info:

12 servings = 41 calories per serving

Breakdown (per serving):

Calories 41

Fat (g) 3.3

-Saturated (g) 2.7

-Polyunsaturated (g) 0.0

-Monounsaturated (g) 0.0

-Trans (g) 0.0

Cholesterol (mg) 13.3

Sodium (mg) 10.2

Potassium (mg) 5.6

Carbs (g) 1

-Fiber (g) 0.0

-Sugars (g) 0.8

Protein (g) 0.7

Vitamin A (%) 2.7

Vitamin C (%) 3.2

Calcium (%) 1.3

Iron (%) 0.0

Dark-Chocolate Chip Cookies with Espresso & Brown Butter

Ingredients: (24 cookies)

1 ¾ C All-Purpose Flour

2 teas. Kosher Salt

1 teas. Baking Soda

1 C Butter (Browned)

1 C Dark Brown Sugar

½ C White Sugar

2 teas. Vanilla Extract

1 teas. Instant Espresso Powder

1 ea Egg (Large)

1 ea Egg Yolk (Large)

1 C Dark Chocolate Chips

1 ea Clif Family Winery Dark Chocolate Espresso Bar (2 oz) - Chopped

Mise En Place:

Measure out all ingredients before cooking process begins

• Sift together the flour, baking soda and salt, set aside
• Brown the butter and cool to room temperature
• If needed, add 2-3 T water to make 1 full Cup
• Chop chocolate bar with serrated knife into chocolate-chip-sized chunks

Step-by-step Preparation:

• 1. In a mixing bowl, combine the brown sugar, white sugar, vanilla extract and browned butter.
• 2. Mix on high for 5 minutes (scraping down the side of the bowl frequently).
• 3. Add the egg and egg yolk to the bowl and continue to mix until incorporated.
• 4. Add the sifted, dry ingredients in 3 parts, slowly incorporating into the mixture, making sure to not overmix or allow the flour to go flying out of control.
• a. Only mix the flour in until 90% incorporated into the mixture and as to not overmix once the chocolate is added.
• 5. Fold in the chocolate into the batter evenly allowing the final flour to incorporate into the mix.
• 6. Chill the bowl in the fridge for 30 minutes before portioning.
• 7. After chilling, use a 2-Tablespoon Sorbet Scoop to portion the dough into “dough-balls” and onto a parchment lined baking sheet.
• 8. Once full (with enough space between each for adequate freezing), place the baking sheet in the freezer allowing the dough to freeze completely.
• 9. Once frozen, bake right away or store in freezer locked bag for up to 1 month.

Baking Instructions:

• 1. Place (frozen) cookie “dough-balls” on a parchment lined baking sheet with enough room between them for them to flatten. (I usually like 8 max per sheet)
• 2. Bake at 350 degrees (F) for 12-14 minutes
• 3. Once baked, remove from oven and move cookies to a cooling rack
• 4. COOL 5 MINUTES (I mean it)
• 5. After 5 minutes, pour yourself a nice glass of cold milk and devour your work…

Nutrition Info:

24 servings = 168 calories per serving

Breakdown (per serving):

Calories 168

Fat (g) 9.1

-Saturated (g) 5.4

-Polyunsaturated (g) 0.0

-Monounsaturated (g) 0.1

-Trans (g) 0.0

Cholesterol (mg) 35.4

Sodium (mg) 146.6

Potassium (mg) 1.3

Carbs (g) 20.7

-Fiber (g) 0.5

-Sugars (g) 13

Protein (g) 1.8

Vitamin A (%) 7.8

Vitamin C (%) 0

Calcium (%) 0.2

Iron (%) 2.6

Chicken Tikka Masala

Ingredients:                                                                           

1 1/2 Pounds Skinless, Boneless Chicken Thighs                   

1 tbsp Olive Oil                                                                      

2 tbsp Clarified Butter                                                            

1 White Onion                                                                        

1/4 cup Tomato Paste                                                            

4 Garlic Cloves grated                                                            

1 tbsp Ginger grated                                                              

1 1/2 cup Crushed Tomatoes  (San Marzano)                       

1 can (13.5-oz) Coconut Milk or 1 2/3 cups Heavy Cream    

1 cup Chicken broth                                                               

2 tbsp Fresh Cilantro, chopped                                              

Add salt if needed                                                                  

4 cups steamed rice

Spice Blend:

2 tsp Salt

1 tsp Ground Turmeric

2 tsp Garam Masala

2 tsp Ground Cumin

1 tsp Ground Coriander

1/8 tsp Ground Cardamom

1/2 tsp Black Pepper

1/4 tsp Cayenne Pepper

1 tsp Smoked Paprika

1 tsp Granulated Garlic

1/2 tsp Ground Cinnamon

1/2 tsp Crushed Red Pepper Flakes

Mise En Place:

Measure out:

Spices

Crushed Tomatoes

Tomato Paste

Chicken Stock

·         Mix spice blend

·         Chop Onion

·         Mince Garlic

·         Microplane Ginger

·         Chop Cilantro

Step-by-step Preparation:

1.      In bowl, drizzle vegetable oil over chicken thighs then add spice blend.  Mix thoroughly.

2.      In a tall skillet melt clarified butter then cook seasoned chicken on high until browned.  Remove chicken and set aside to cool.

3.      In same skillet, reduce heat to medium and add chopped onion.  Cook for 4 minutes or until translucent.

4.      Add tomato paste and cook an additional 4 minutes.

5.      After tomato paste is caramelize add fresh garlic, fresh ginger, and crushed tomatoes to deglaze the bottom of the pan.

6.      Once pan is deglazed add coconut milk (or cream) and chicken stock to pan.  Reduce heat to low and simmer for 15 minutes.

7.      Cut cooled chicken into bite size pieces.

8.      After sauce has simmered for 15 minutes add crushed red pepper flakes, freshly chopped cilantro, and chicken.  Simmer another 10-15 minutes.

9.      Serve on top of one cup white rice with fresh chopped cilantro as garnish.

Nutrition Info:

7 servings (1 Cup Servings) = 302 calories per serving

Breakdown (per serving):

Calories 302

Fat (g) 17.3

-Saturated (g) 9.3

-Polyunsaturated (g) 0.4

-Monounsaturated (g) 1.6

-Trans (g) 0.0

Cholesterol (mg) 78.2

Sodium (mg) 992.6

Potassium (mg) 355.4

Carbs (g) 12.2

-Fiber (g) 2.4

-Sugars (g) 6.2

Protein (g) 20.2

Vitamin A (%) 15.9

Vitamin C (%) 16.2

Calcium (%) 3.5

Iron (%) 11.6