Beef San Carlos

beefsancarlosBeef San Carlos, from Executive Chef Jim Voss of Duff’s Restaurant. Ingredients:
1 5lb. chuck steak
2 tbsp cumin seed
2 tbsp whole black peppercorns
1/2 tsp sugar
1/2 tsp kosher salt
4 tbsp olive oil
1 large onion, sliced
1 red bell pepper, sliced
1 cup water
1 tbsp fresh garlic, chopped
1/4 cup fresh orange juice
1/4 cup lemon juice
1/4 cup sherry vinegar
1 tsp oregano
1 tbsp achito paste (available in latin stores)
1 cup tomato sauce
1 tsp worcesteshire
8 Companion Chipotle Slider Buns
~Lightly toast cumin seed over low heat in a dry skillet. Grind toasted cumin and black peppercorns to a powder. Mix in the sugar and salt. Rub this mixture all over chuck steak.
~Heat a dutch oven over med high heat and add olive oil. Brown meat on all sides. Remove meat to a platter, and add onion to pan and let caramelize.
~Add bell pepper toss. Add meat back to pan.
~Purée 1 cup water with garlic, orange juice, lemon juice, sherry vinegar, oregano, achiote paste.
~Pour puréed mixture over meat and add tomato sauce and worcesteshire. Turn heat to low, cover and cook about 3 hours, turning occasionally (it should shred easily like pulled pork).
~Remove meat, let cool, and shred. Pour off grease from pan juices, reduce pan juices to a glaze and pour over meat. Mix juice into meat and serve on Companion Chipotle Slider Bun with chimichurri sauce.
Chimichurri Sauce:
1 cup chopped flat leaf parsley 1/4 cup chopped cilantro 1 tsp chopped fresh mint 1 minced fresh red jalapeno 1 tsp sherry vinegar 1 tsp lemon juice 1 tsp chopped fresh garlic 1/2 cup olive oil 1/2 tsp kosher salt
Mix all ingredients in a bowl and adjust to taste.
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Savory Bread Pudding

savorybreadpuddingSavory Bread Pudding, from Executive Chef Karen hoffman, of Cielo. Ingredients:
1 loaf Companion Fennel Semolina & Raisin Bread (You can also use Companion Pumpkin Cranberry Bread, Pain Beaucaire, Miller’s Five Grain, Ciabatta, Rye Batard) 1/4 cup olive oil 4 teaspoons chopped fresh Italian parsley 4 teaspoons chopped fresh thyme 1 large garlic clove, minced 1/4 cup of diced pancetta, rendered till tender 2 cups whole milk 6 large eggs 2 teaspoons salt 1 teaspoon freshly ground black pepper 3/4 cup grated Reggiano Parmesan cheese
~Preheat oven to 375 degrees. Butter 13x9x2-inch baking dish. Cut remaining bread with crust into small cubes (about 10 cups loosely packed). Lay out on a sheet pan overnight to dry out or toast off in the oven. If toasting off in the oven, spread cubes out on a large rimmed baking sheet. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl, add Pancetta, oil, parsley, thyme and garlic. Toss to coat. Season with salt and pepper to taste and add 1/2 cup of parmesan cheese.
~Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread mixture. Transfer to prepared dish. Sprinkle remaining cheese over.
~Prehear oven to 350 degrees. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.
~Serve with roasted pork chops or pork tenderloin.
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