Oil for deep-fryingenough to fill 5 cm or 2 inches in the frying pan
Instructies
Heat the oil in a frying pan over medium heat.
Once hot, add one pappadum to the oil.
It should sizzle and expand immediately.
If it doesn’t, your oil isn’t hot enough.
Turn the pappadum over, leave it for a few seconds, and remove it with a slotted spoon.
Place it on a platter lined with paper towels to drain excess oil.
Continue frying the remaining pappadums one at a time, ensuring the oil is hot enough for each one.
If the pappadums start to brown too quickly, reduce the heat as the oil is too hot.
Serve warm or at room temperature with drinks.
Notes / Tips / Wine Advice:
Serving Tip:Serve with chutneys or dips as a flavorful snack or appetizer for a cocktail party.Wine Advice:Pair with a crisp white wine like Sauvignon Blanc or a light beer to balance the crispy texture and light spiciness of the pappadums.
In a 3-quart Crock-Pot, combine the chopped onions, minced garlic, minced jalapeño pepper, taco sauce, barbecue sauce, and chili powder.
Sprinkle the pork roast with salt and pepper, then place it into the Crock-Pot on top of the sauce mixture.
Cover and cook on low for 8–10 hours, or until the pork is very tender.
Remove the pork from the Crock-Pot and shred it using two forks.
Return the shredded pork to the Crock-Pot, stir to combine, and cook on high for an additional 30 minutes.
Serve the shredded pork over rice, or with warmed corn or flour tortillas, and guacamole for added flavor.
Notes / Tips / Wine Advice:
Serving Tip:For a quick meal, serve the shredded pork in soft tortillas with fresh toppings like cilantro, lime, and avocado.Wine Advice:Pair with a medium-bodied red wine, such as Zinfandel, or a cold beer to balance the BBQ flavors.
Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water.
Then increase the heat back to high and set a timer for 14 minutes.
While the eggs are boiling prepare an ice water bath and set aside.
After 14 minutes, remove the eggs from the water and place in the ice water bath.
Once the eggs have cooled completely, peel them and slice in half lengthwise.
Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper.
Stir everything together until it’s smooth.
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white.
In medium skillet, cook bacon until crisp; drain on paper towels
and crumble. Drain fat from skillet; do not wipe out. Add beef,
stirring to break up meat, until done. Drain well if necessary.
Prepare vegetables.
Combine all ingredients in 4-quart slow cooker. Cover and cook on
low for 8–9 hours or until vegetables are tender. Stir well and
serve immediately.
Notes / Tips / Wine Advice:
Smoked BaconRead labels to find out if the bacon you’re buying is smoked or
not. All bacon is cured and some is dried, but not all is smoked.
Bacon is smoked over hickory or apple wood, or smoke
flavoring is added to the curing mixture. It brings a smoky flavor
to any recipe.
Chili Mac is a definite Mexican-American hybrid. Ground beef,
kidney beans, and macaroni are all simmered together in a spicy
tomato sauce to make a hearty and easy dinner.
In large skillet, brown ground beef with onion and garlic; drain well
if necessary. Add green pepper and cook for another 2–3 minutes.
Sprinkle with flour and cook for 2 minutes. Pour into 4-quart slow cooker.
Pour taco sauce and soup into skillet; bring to a simmer, stirring to
scrape up drippings. Add to slow cooker along with remaining
ingredients except cheese and macaroni. Cover and cook on low for 7–8 hours.
Add macaroni to slow cooker and turn heat to high. Cover and
cook for 10–15 minutes until macaroni is tender. Sprinkle with cheese and serve.
Notes / Tips / Wine Advice:
Tone It Down for Kids
If you’re serving this recipe to kids, you may want to cut down
on the amount of chili powder and pepper. You could also used
plain diced tomatoes, not those with added green chiles. Serve
some crushed red pepper flakes or ground red chili powder on
the side for those who want to make their dinner spicier.
114-ounce can diced tomatoes with green chiles (undrained)
3tbsptomato paste
½cupbeef stock
½cupraisins
2tspchili powder
½tspsalt
¼tspcayenne pepper
1tbspvinegar
¼tspcinnamon
¼cupsliced pimento-stuffed green olives
¼cupslivered almonds
Instructies
In a heavy skillet, brown the ground beef with the chopped onion and minced garlic until the beef is no longer pink.
Stir frequently to break up the meat.
Drain any excess fat.
Place the browned beef mixture in a 4-quart slow cooker.
Add the remaining ingredients to the slow cooker: diced tomatoes, tomato paste, beef stock, raisins, chili powder, salt, cayenne pepper, vinegar, cinnamon, olives, and almonds.
Cover and cook on low for 7–8 hours, or until the mixture is well-blended and flavorful.
Serve with soft tacos, warmed tortillas, or hot cooked rice.
Notes / Tips / Wine Advice:
Serving Tip:For a twist, serve this picadillo mixture as an appetizer dip with tortilla chips.Wine Advice:A medium-bodied red wine like Zinfandel or a dry rosé pairs well with the rich flavors of this dish.
