Sweet Potato Chili

INGREDIENTS
3 lbs ground beef or ground sirloin
1 1/2 white onions, diced
2 clove garlic, minced
3 (14oz) cans tomato sauce
3 (14oz) can petite minced tomatoes
3 cups beef stock - approx.
3 large sweet potatoes, peeled and diced
6-8 Tbsp chili powder
4 tsp salt
1 tsp black pepper
1/2 tsp oregano
optional: ¼ tsp cayenne pepper

INSTRUCTIONS

In a saute pan, brown beef over medium heat until cooked through. Drain excess fat. Transfer cooked beef to slow cooker. Add remaining ingredients to slow cooker. Stir to combine.
Cook on SLOW for 6-8 hours or HIGH 3-4 hours.

Flank Steak

Needed:

1 flank steak around 1.25 to 2 pounds
2 T garlic infused EVOO
3 t dried chopped parsley flakes
3 or 4 fresh garlic cloves chopped fine
½ t salt
2 t lemon juice
¼ t fresh ground pepper (12 grinds)

Using a sharp knife trim any excess fat. Scrape off the fine membrane on the one side. Rinse under cold running water and then dry. Option here: I use a Jaccard to assure my flank steak is tender. Combine the above ingredients, and mix well. Lay meat on a piece of Saran wrap and spread the mixture evenly on both sides. Since a flank steak has a strong grain pattern to it with a stringy texture I work the mixture into the meat using the backside of a spoon. Finish wrapping with more Saran wrap and then seal tightly in a food safe plastic bag compressing out air. Refrigerate for at least 24 hours, though 30 is better and 48 is best and do not disturb it!

Next day:

Sauté 8 oz of sliced white button mushrooms in 1/3 stick of real butter and salt to taste and sit aside, but do not drain! (BTW lately the sliced mushrooms are thicker than they used to be so I find they work with this meal better when further sliced in half while still raw.)

In a saucepan create the following au jus:

2 T Heinz Chili Sauce
a pinch of marjoram
a pinch of thyme
a generous pinch of hickory smoked salt
2 generous dashes of Tabasco
2 generous dashes of Worcestershire
5 oz of Burgundy
1 beef bouillon cube
2 oz of water
sprinkle of salt and fresh ground pepper


Mix these ingredients well and add several slices of onions, broken apart and left as rings or cut in half. Simmer the pot until it starts the fine bubble stage. At this point add the mushrooms and their liquid and stir well. This can be done in advance, left to cool and refrigerate until time to reheat and serve with the meal.

Grilling the meat:

Flank steak is thin and if overcooked it will become tough very quickly.

Remove meat from refrigerator and place on counter for at least 2 hours before grilling time.

Fire up your BGE and stabilize at 650 to 700 degrees dome as you will be grilling direct. Unwrap the meat and quickly place on the grill for a mere 2 minutes for first side, flip for 2 more minutes and  remove the meat as the cooking is done!

Quickly cut the meat across the grain in thin strips of ¼” to 3/8” slices. Prepare the plates with meat and garnish with the warm au jus/mushroom mixture. We love this meal with mashed potatoes also garnished with the mixture.

Nutella Chocolate Cake "AKA The Best Chocolate Cake Ever"

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Nutella Chocolate Cake

Yield: 8 inch cake

Ingredients

Chocolate Cake

2 cups flour

2 cups sugar

3/4 cup Hershey’s Special Dark Cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla

1 cup boiling water

 

Nutella Icing

1 cup butter

1/2 cup shortening

1 cup Nutella hazelnut spread

4-5 cups powdered sugar

3-4 tbsp milk or water

 

Chocolate Ganache

6 oz semi-sweet chocolate chips

1/2 cup heavy whipping cream

 

 

Instructions

1. Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.

2. Add all dry ingredients to a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan.

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

7. Make icing while cakes cool. Beat together butter and shortening until smooth.

8. Add Nutella and mix until smooth.

9. Slowly add 4 cups of powdered sugar and mix until smooth.

10. Add 2-3 tbsp of milk or water and mix until smooth.

11. Add fifth cup of powdered sugar and mix until smooth.

12. Add more water or milk until the right consistency.

13. Once cakes are cool, remove cake domes from top with a large serrated knife.

14. Place first layer of cake on cake plate. Pipe an even layer of icing onto cake.

15. Add second layer of cake and pipe another even layer of icing on top.

16. Add third layer of cake on top and pipe another even layer of icing on top.

17. Top icing with fourth layer of cake.

18. Place chocolate chips in a metal bowl.

19. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.

20. Cover bowl with saran wrap for 5-7 minutes.

21. Whisk chocolate and cream until smooth.

22. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.

23. Once chocolate ganache has firmed up, top with remaining icing and sprinkles, if desired.

Tomato Soup - Barefoot Contessa Back to Basics

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

http://www.foodnetwork.com/recipes/ina-garten/cream-of-fresh-tomato-soup-recipe