Read Online Maximum Flavor: Recipes That Will Change the Way You Cook by Aki Kamozawa, H. Alexander Talbot - Free Book Online Page A
Authors: Aki Kamozawa, H. Alexander Talbot
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low. Cover the pot and cook for 5 minutes. Turn off the heat and let the mushrooms steep in the liquid for 20 minutes. Turn the heat back on to medium and bring the soup to a simmer.
To serve, divide the mushroom soup among 8 serving bowls and put a spoonful of green sauce in the center of each.
BEEF CHILI & WAFFLES
WHEN WE TOOK ON CHILI, IT WAS A CHALLENGE. BRAISED BEEF often suffers from a dry texture, with all of the goodness going into the sauce. Great chili bridges the gap between flavorful meat and sauce so that both are happily eaten on their own. Together they become transcendent. This chili is made with a combination of ground beef and large cuts of meat on the bone. The resulting stew has a great texture. The chunks of meat make it more luxurious than a simple ground beef chili. The marrow from the beef shanks melts into the sauce, giving it richness and savoriness. You can serve the dish with the meat still on the bone, as we do, or you can take the time to remove the bones and gently pull apart the meat. Any leftovers can be shredded and served over pasta the next day for an equally delicious second meal. The light and crunchy cornbread waffles are the perfect partner.
SERVES 8
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½ cup packed 105 grams light brown sugar
2 tablespoons plus 2 teaspoons 50 grams fine sea salt
5 teaspoons 10 grams onion powder
1½ teaspoons 3 grams garlic powder
1 tablespoon 6 grams ground cumin
2½ teaspoons 5 grams smoked paprika
2½ teaspoons 5 grams dried Mexican oregano
2½ teaspoons 5 grams ancho chile powder
2 teaspoons 4 grams jalapeño powder
1 boneless first-cut beef chuck roast (about 2¼ pounds 1.2 kilograms)
4 bone-in beef shanks (about 5¼ pounds 2.4 kilograms total)
12 individual bone-in beef short ribs (about 6 pounds 2.72 kilograms total)
3 medium onions, peeled
20 fresh ají dulce peppers
¼ cup 56 grams rendered beef fat or olive oil
1 (6-ounce 170-gram) can tomato paste
24 ounces 675 grams IPA beer (2 bottles)
2 (24-ounce 710-gram) jars strained tomato puree
9 tablespoons plus 1 teaspoon 150 grams tamari soy sauce
⅔ cup 150 grams water
Cornbread Waffles
4.5 ounces 125 grams freshly grated Cheddar cheese (1 generous cup)
1 bunch scallions, sliced
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In a small bowl, whisk together the brown sugar, salt, onion powder, garlic powder, cumin, paprika, oregano, ancho powder, and jalapeño powder. Put the chuck shoulder, beef shanks, and ribs on a cutting board and season them all over with the spice mixture. Make sure to evenly and completely coat all of the meat with the spice mixture. Put the meat in baking dishes or on several large plates, cover, and refrigerate overnight.
The following day, cut the onions into slices that will fit into your meat grinder. Grind the onions and ají dulce peppers through the ¼-inch (6 mm) die and set aside.
Cut the chuck shoulder into strips that will fit through the grinder. Run through the grinder and reserve separately. (If you don’t have a meat grinder you can pulse the meat in batches in your food processor until it is roughly chopped.)
Preheat the oven to 250°F (120°C).
Set a large saucepan over medium-high heat. When the pan is hot, add the rendered beef fat and heat until it shimmers. Put 2 beef shanks in the pot and brown them on both sides, about 3 minutes per side. Remove the shanks to a large platter and then repeat with the other 2 shanks. Put 3 to 4 beef ribs into the pan, sear the top and the meaty sides, and transfer to a wire rack set over a baking sheet. Repeat with the remaining beef ribs. Add the ground chuck shoulder to the pan and use a wooden spatula to stir the meat, scraping up any caramelized bits stuck to the bottom of the pan. Cook, stirring, until the meat is lightly caramelized, about 10 minutes. Add the tomato paste and stir it into the meat. Add the ground onion and pepper mixture to the pan and stir to combine. Add the beer to the pan and cook for 5 minutes. Add the tomato puree, soy sauce, and water and let
To serve, divide the mushroom soup among 8 serving bowls and put a spoonful of green sauce in the center of each.
BEEF CHILI & WAFFLES
WHEN WE TOOK ON CHILI, IT WAS A CHALLENGE. BRAISED BEEF often suffers from a dry texture, with all of the goodness going into the sauce. Great chili bridges the gap between flavorful meat and sauce so that both are happily eaten on their own. Together they become transcendent. This chili is made with a combination of ground beef and large cuts of meat on the bone. The resulting stew has a great texture. The chunks of meat make it more luxurious than a simple ground beef chili. The marrow from the beef shanks melts into the sauce, giving it richness and savoriness. You can serve the dish with the meat still on the bone, as we do, or you can take the time to remove the bones and gently pull apart the meat. Any leftovers can be shredded and served over pasta the next day for an equally delicious second meal. The light and crunchy cornbread waffles are the perfect partner.
SERVES 8
----
½ cup packed 105 grams light brown sugar
2 tablespoons plus 2 teaspoons 50 grams fine sea salt
5 teaspoons 10 grams onion powder
1½ teaspoons 3 grams garlic powder
1 tablespoon 6 grams ground cumin
2½ teaspoons 5 grams smoked paprika
2½ teaspoons 5 grams dried Mexican oregano
2½ teaspoons 5 grams ancho chile powder
2 teaspoons 4 grams jalapeño powder
1 boneless first-cut beef chuck roast (about 2¼ pounds 1.2 kilograms)
4 bone-in beef shanks (about 5¼ pounds 2.4 kilograms total)
12 individual bone-in beef short ribs (about 6 pounds 2.72 kilograms total)
3 medium onions, peeled
20 fresh ají dulce peppers
¼ cup 56 grams rendered beef fat or olive oil
1 (6-ounce 170-gram) can tomato paste
24 ounces 675 grams IPA beer (2 bottles)
2 (24-ounce 710-gram) jars strained tomato puree
9 tablespoons plus 1 teaspoon 150 grams tamari soy sauce
⅔ cup 150 grams water
Cornbread Waffles
4.5 ounces 125 grams freshly grated Cheddar cheese (1 generous cup)
1 bunch scallions, sliced
----
In a small bowl, whisk together the brown sugar, salt, onion powder, garlic powder, cumin, paprika, oregano, ancho powder, and jalapeño powder. Put the chuck shoulder, beef shanks, and ribs on a cutting board and season them all over with the spice mixture. Make sure to evenly and completely coat all of the meat with the spice mixture. Put the meat in baking dishes or on several large plates, cover, and refrigerate overnight.
The following day, cut the onions into slices that will fit into your meat grinder. Grind the onions and ají dulce peppers through the ¼-inch (6 mm) die and set aside.
Cut the chuck shoulder into strips that will fit through the grinder. Run through the grinder and reserve separately. (If you don’t have a meat grinder you can pulse the meat in batches in your food processor until it is roughly chopped.)
Preheat the oven to 250°F (120°C).
Set a large saucepan over medium-high heat. When the pan is hot, add the rendered beef fat and heat until it shimmers. Put 2 beef shanks in the pot and brown them on both sides, about 3 minutes per side. Remove the shanks to a large platter and then repeat with the other 2 shanks. Put 3 to 4 beef ribs into the pan, sear the top and the meaty sides, and transfer to a wire rack set over a baking sheet. Repeat with the remaining beef ribs. Add the ground chuck shoulder to the pan and use a wooden spatula to stir the meat, scraping up any caramelized bits stuck to the bottom of the pan. Cook, stirring, until the meat is lightly caramelized, about 10 minutes. Add the tomato paste and stir it into the meat. Add the ground onion and pepper mixture to the pan and stir to combine. Add the beer to the pan and cook for 5 minutes. Add the tomato puree, soy sauce, and water and let
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