Ranchlands
Trail Drive Chilli, Buttermilk Biscuits, Apple Pandowdy with Sourcream & Honey Sauce.
Trail Drive Chilli
2 dried red chilis*
1 lb beef
3 slices bacon, small dice
1 small onion, finely chopped
1 celery rib, small dice
1 carrot, small dice
1 bell pepper, seeded and chopped
5 oz corn
1 lb canned tomatoes
7 oz canned beans, drained
Cilantro, to serve
Comments
The chilli was perfect, I would not change anything. Very deep flavors and a good balance of acidity and meaty flavors. The tomatoes gave it a good depth, and if tomato paste were available I would have added just a touch.
Prep
In a large saucepan, toast the chilis for a minute or two. Transfer chilis to a bowl and cover with hot water to rehydrate. When rehydrated, transfer to blender to make a puree.
In the same saucepan, cook the bacon over medium heat until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon to a bowl, leaving the rendered fat in the saucepan.
Add the beef to the rendered fat and brown. Transfer the beef to a bowl.
Add the onion, celery, and carrot to the saucepan and cook over medium-low heat until softened, 4 to 5 minutes. Add bell pepper and corn, and cook for a few minutes.
Return bacon, beef, and accumulated juices to saucepan. Add canned tomatoes and chili puree, season lightly, and bring to a simmer.
Simmer chili for 30 to 40 min., adding small amounts of water if sauce becomes too thick.
Gallery
Apple Pandowdy and Sauce
Comments
Could have tasted better with normal biscuit dough rather than jalapeno cheddar. There was too much dry biscuit in relation to the not incredible rich or lucious filling.
Ingredients
2 oz cold butter
½ cup brown sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
1 T cornstarch
1 T flour
4 apples, peeled and cored
¼ cup lemon juice
Reserved Buttermilk Biscuit dough
4 T brown sugar
⅔ cup sour cream
4 T honey
½ cup half & half
MOP
For the Sauce
Whisk together the sour cream and honey
Whisk in enough half-and-half to make a smooth sauce that is thick yet pourable.Refrigerate, covered, for up to 3 daysFor the Pandowdy
Preheat the oven to 400 FUsing 1 T of the butter, heavily butter 4 deep (6”) round gratin dishes. Mix ½ cup brown sugar with cinnamon, nutmeg, corn starch, and flour in a medium bowl.Cut the apples into ½ “ dice and toss them with the brown sugar mixture. Toss in the lemon juice and the remaining butter distributing the pieces evenly.Divide the apples among the gratin dishes, packing them in firmly Crumble the buttermilk biscuit dough over the top and press it down gentlyPress the gratins on a half sheet tray and bake for about 20 min., until apples are almost tender and dough is set but not brownRemove the tray from the oven, press on the top of the dough to break it slightly and push it down into the applesSprinkle 1 T brown sugar on each gratin and then return to the oven for 10-15 min longer, until pastry is crisp and golden. Serve warm with nearby a tiny pitcher/container of Honey Sour Cream
Buttermilk Biscuits
Comments
I think they were overworked because the layers were not as distinct as I would have liked, the biscuit was still relatively flaky and delicious though.
Ingredients
1.5 cups flour
1.5 T sugar
1.5 tsp baking powder
¼ tsp salt
¼ tsp baking soda
½ stick cold butter, cut into cubes
½ cup cheddar, shredded
2 T mixed fresh herbs, chopped
¾ cup buttermilk
1 T milk or cream for brushing biscuits
MOP
Preheat oven to 425 FSift together dry ingredientsBlend in butter with your fingertips until mixture resembles coarse meal.Add cheese and fresh herbs and stir until combinedAdd buttermilk and stir with a fork until a dough just forms. Dough will be sticky to moist.Turn dough onto a floured surface and pat into a 1-inch thick circleCut biscuits using a 2-inch round cutter dusted with flour. IMPORTANT: RESERVE 2 TO 3 BUTTERMILK BISCUIT DOUGH FOR PANDOWDY!!!Place biscuits - 2 inches apart - onto a large baking sheet layered with parchment paperBrush tops with milk or cream Bake 10-12 minutes, or until golden brown