Picadillo-Style Chili
Beef and Cheddar Hand Pies
Active/Total Time: 30 min. Serves: 4
Active Time: 25 min. Total Time: 1 hr. 10 min. Serves: 4
2 tablespoons extra-virgin olive oil
1 pound ground beef (80 percent lean)
½ cup chopped garlic (from 12 cloves)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, chopped (1½ cups)
1 large onion, halved and thinly sliced (3 cups)
2 poblano chiles, chopped, ribs and seeds removed if less heat is desired (1½ cups)
2 tablespoons Worcestershire sauce
½ teaspoon ground cinnamon 2 pounds ground beef (80 percent lean) Coarse salt 3 tablespoons red-wine vinegar 1 can (28 ounces) whole peeled tomatoes, chopped Cooked rice, sliced green olives (such as manzanilla), chopped toasted almonds, and currants, for serving
1. Heat oil in a large pot over medium-high. Add garlic, onion, and chiles; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute. 2. Add beef and season with salt. Cook, breaking up meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with accompaniments.
2 teaspoons Dijon mustard Coarse salt and freshly ground pepper 6 ounces cheddar, shredded (2 cups) 1 sheet (12 ounces) frozen puff pastry, thawed All-purpose flour, for dusting 1 large egg, lightly beaten Roasted broccoli rabe or other green vegetable, for serving
1. Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
2. Preheat oven to 425°. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal. 3. Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.
MARTHASTE WART.COM
MARTHASTE WART.COM
Mini Asian Meatballs in Lettuce Cups
Beef and Cabbage Tacos
Active/Total Time: 30 min. Serves: 4
Active/Total Time: 20 min. Serves: 4
½ cup chopped garlic (from 12 cloves)
1 pound ground beef (80 percent lean)
3 tablespoons chopped peeled fresh ginger (from a 3-inch piece)
1 teaspoon grated lime zest and 2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
3 scallions, chopped (¼ cup) 1 pound ground beef (80 percent lean) 1 teaspoon fish sauce, such as nam pla
½ teaspoon red-pepper flakes 1 tablespoon minced garlic (from 2 cloves) Coarse salt
1 teaspoon coarse salt
½ head red cabbage, shredded (3 cups)
1 tablespoon toasted sesame oil
8 6-inch corn or flour tortillas, toasted
¼ cup mayonnaise 1 tablespoon fresh lime juice Bibb lettuce leaves, cilantro sprigs, sliced Thai chiles, and chopped roasted peanuts, for serving
1. Finely chop together garlic, ginger, and scallions. In a bowl, gently combine garlic mixture with ground beef, fish sauce, and salt. Form mixture into 52 meatballs, each 1 inch in diameter. 2. Heat oil in a large skillet over high. Working in batches, fry meatballs until browned and cooked through, about 5 minutes a batch.
Sliced avocado, sour cream, and pickled jalapeños, for serving
1. In a large bowl, mix beef with lime juice and zest, pepper flakes, garlic, and 1 teaspoon salt. Heat a large nonstick skillet over high. Add beef mixture and cook, stirring occasionally, until browned, about 7 minutes. Add cabbage and season with salt. Cook, stirring occasionally, until cabbage is wilted, 2 to 4 minutes more. 2. Fill tortillas with beef mixture. Serve with accompaniments and lime wedges.
3. In a small bowl, mix together mayonnaise and lime juice. Serve meatballs in lettuce cups, with lime mayonnaise and accompaniments.
MARTHASTE WART.COM
MARTHASTE WART.COM
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2 teaspoons ground cumin
