Calphalon 1779208, Руководство пользователя

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Chili con Carne
Serves 8–12
Ingredients
3 lbs. lean ground beef (or ground turkey)
2 Tbsp. olive oil
2 c. onions, finely diced
4 cloves garlic, pureed
2 Tbsp. ground cumin, toasted
4 Tbsp. chili powder (Try a variety of chili blends such as ancho & chipotle)
½ tsp. cayenne pepper
1 Tbsp. canned chipotle chilies in adobo sauce, chopped
4 c. canned plum tomatoes, coarsely chopped
½ c. beef stock
2 bay leaves
Bundled stems of cilantro
1-12 oz. can red kidney beans, drained & rinsed
1-12 oz. can white kidney beans, drained & rinsed
½ c. cilantro, finely chopped
Garnish
1 c. Monterey Jack cheese, grated
1 c. sour cream
1 bunch green onions, finely chopped
2 limes, cut into wedges
Tortilla chips
Directions
Heat a 12" Calphalon nonstick omelette pan over medium heat. Add 2
tablespoons olive oil and heat for one minute. Add beef and brown. Pour
off excess fat and transfer beef to the slow cooker crock. In same pan, add
onions and cook until transparent about 2–3 minutes. Add garlic and continue
to cook over medium for another minute. Be careful not to burn garlic.
Transfer to slow cooker crock. Add cumin, chili powder, cayenne, chipotle
chilies, tomatoes, beef stock and bay leaves. Cover and cook for 2 hours
on High and ½ hour on Low . Add beans, season with salt and pepper
and cook for another 30 minutes on Low . Add cilantro and mix well.
Serve with garnish of Jack cheese, sour cream, green onions, limes and fresh
tortilla chips.
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RECIPES
Braised Lamb Shanks with Tomato & Fennel
Serves 6
Ingredients
2 Tbsp. all-purpose flour
2 Tbsp. olive oil
6 lamb shanks, (approx. 12 oz. each with bone)
2 c. onion, diced
2 c. carrot, peeled & diced
2 c. fennel bulb, diced
4 cloves garlic, peeled & crushed
2 bay leaves
10 sprigs thyme, bundled with twine
3 Tbsp. tomato paste
2 c. canned tomatoes, crushed with juice
2 c. dry red wine
5 c. chicken or lamb stock
Salt and pepper to taste
Garnish
3 Tbsp. Italian parsley, chopped
Directions
In a medium-sized bowl, add flour and ½ teaspoon salt and ½ teaspoon
pepper. Coat lamb shanks with seasoned flour. Heat a 12" Calphalon skillet
or omelette pan over medium heat. Add 2 tablespoons olive oil. Sear shanks
on all sides to a golden brown color. Remove lamb shanks and place in slow
cooker crock.
In the same pan, add onions and cook over medium heat until soft, about 2
minutes. Add carrots and fennel and continue to cook another 3-5 minutes.
Add garlic, bay leaves, thyme bundle and tomato paste. Continue to sauté
for about 2 minutes longer. Add red wine and reduce liquid by half, stirring
to scrape bits from the bottom of the pan. Pour mixture over lamb shanks and
add tomatoes with juice and stock. Cover slow cooker and cook for 8 hours
using the Auto setting or cook for 2 hours on High and 6 hours on Low .
At 6 hours, lamb should be falling off the bone, skim fat as necessary from top,
remove thyme bundle, bay leaves, adjust seasoning with salt and pepper.
Stir in freshly chopped parsley. Serve with rice, potatoes or crusty bread.
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