Enfrijoladas Video Recipe

Enfrijoladas

*Ingredients:*
- 1 cup of our bean blend
- 5 cups water, divided
- 3 big pinches of sea salt
- 1 1/2 ounces coriander vinegar
- 2 tablespoons olive oil
- tortillas as needed
- goat cheese as needed
- chorizo
- part of red onion, thinly sliced

*Instructions:*

1. In a stock pot, combine the cup of bean blend and 4 cups of water. Add the sea salt. Bring to a gentle rolling boil.

2. Cook the beans for approximately 1 hour, ensuring they do not stick to the bottom or dry out. Add an additional cup of water halfway during the cooking process.

3. Once the beans are cooked, transfer them along with the remaining water into a blender. If the mixture seems too thick, add more water until desired consistency is reached. Add the coriander vinegar puree and blend until smooth.

4. In a small bowl, mix the olive oil. Heat a skillet over high heat and brush both sides of each tortilla with the olive oil. Crisp up the tortillas in the hot pan, being careful not to burn them. Once done, transfer to a plate.

5. In the same skillet, cook the chorizo until browned. Use a slotted spoon to transfer it to a bowl.

6. Pour the bean puree into the skillet. Season to taste and adjust consistency with water if needed, aiming for a sauce-like consistency.

7. To assemble the tacos, dip each tortilla into the bean puree. Add a scoop of chorizo and a sprinkle of goat cheese to the center of each tortilla. Fold over like a taco.

8. Garnish the tacos with thinly sliced red onion, remaining cheese, and chorizo.

Bon Appétit!

Stout & Cheddar Pie

Stout & Cheddar Pie

**Not included in kit: Butter & Egg**

Ingredients:

For the short crust pastry:
- 4 1/4 cups all-purpose flour
- 2/3 cups butter or lard
- Block of cheddar cheese, minus the rind
- 1 cup cold water

For the filling:
- 1 kabocha squash, peeled, seeded, and cubed
- 2 chuck steaks, cubed
- 2 large onions, French cut
- Olive oil
- 1/4 cup bitter old man Scotch
- Sea salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 2 cups stout beer

For assembly:
- 1 egg, beaten (for egg wash)

Instructions:

1. **Prepare the Short Crust Pastry:**
- In a large mixing bowl, combine the flour, cold butter pieces, and cheddar cheese.
- Use your hands to rub the butter and cheese into the flour until the mixture resembles coarse crumbs.
- Add cold water gradually, mixing with a fork until the dough starts to come together.
- Use your hands to gently knead the dough until it forms a uniform ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. **Make the Filling:**
- Preheat the oven to 375°F (190°C).
- In a braising pan over medium-high heat, add olive oil and cook the onions until translucent.
- Reduce the heat to low and cook the onions for about 20 minutes.
- Add the bitter old man Scotch, cubed squash, cubed steaks, sea salt, black pepper, flour, and stout beer to the pan.
- Cover the pan and transfer it to the preheated oven. Braise for about 2 hours or until the filling is cooked and thickened.

3. **Assemble the Pie:**
- Divide the chilled dough into two pieces.
- Roll out one piece of dough on a floured surface to fit the base of your pie dish.
- Use water to seal any edges that need patching.
- Roll out the second piece of dough to fit the top of the pie.
- Carefully fill the pie dish with the cooked filling.
- Place the rolled-out dough on top of the filling and trim any excess dough.
- Seal the edges of the pie by pressing them together with a fork.
- Brush the top of the pie with beaten egg for a golden crust.

4. **Bake the Pie:**
- Place the pie in the preheated oven and bake for about 45 minutes, or until the crust is golden brown.
- Remove the pie from the oven and let it cool for a few minutes before serving.

5. **Serve:**
- Slice the pie and serve with pub chips on the side.

Enjoy your delicious Stout & Cheddar Pie!

Pub Chips!

I like to peel my potatoes and cut in a traditional size like the photo.

Submerge in a bowl of ice water for at least 20 minutes. Then lay on a clean kitchen towel and roll to dry.

Heat enough oil so the fries will be submerged in a heavy bottom pan to 325 or you can stick a fry in and it's ready if it's bubbling and sizzling around it.

Add about half of the fries and let them go about 5 minutes. You're not wanting color here you want the texture, the outside of the fry to start and stiffen and solidify. Using a slotted spoon lift those out onto a paper towel lined plate or cookie sheet (i'll even put a grated cooling rack underneath the paper towel.) Fry the remaining batch.

And now you're doing a SECOND FRY! Do it all again- this time I go a little longer. Keeping an eye the oil doesn't get too hot so they brown quicker than they cook. Place in a large paper towel-lined mixing bowl to drain briefly, then while still hot, add salt and give the fries a toss.

The classic Tajarin!

**Ingredients:**
- 1 and 3/4 cups of all-purpose flour
- 8 egg yolks
- Cold water
- Sea salt
- 3 tabs of our Black Truffle Compound butter
- Pecorino Romano cheese, grated
- Aleppo salt

1. **Prepare the Dough:**
- Create a well in the center of the flour using your hands.
- Place the egg yolks in the well, setting aside the egg whites for later use.
- Scramble the egg yolks in the well, then gradually incorporate the flour using a swirling motion with your hands.
- Knead the dough for approximately 15 minutes until it becomes smooth and malleable. If necessary, add a tablespoon of cold water at a time until the dough forms a ball.
- Cover the dough with a cloth and let it rest for at least 20 minutes to allow the gluten to develop.

2. **Roll and Cut the Dough:**
- Divide the dough into four equal parts for easier handling.
- Roll out each portion of dough thinly using a rolling pin.
- Fold the rolled dough over itself and slice it into thin strips, about an inch wide.
- Gently unravel the strips to create individual nests of pasta.

3. **Cook the Pasta:**
- Bring a large pot of salted water to a boil.
- Cook the pasta in batches, as fresh pasta cooks quickly, for about a minute or until it rises to the surface.
- Meanwhile, melt the compound butter in a separate pan over low heat, being careful not to burn it.
- Transfer the cooked pasta to the butter sauce, mixing gently to coat.
- Reserve some pasta water and add spoonfuls of it to the sauce to help thicken and emulsify it.

4. **Finish and Serve:**
- Once all the pasta is cooked and coated in the butter sauce, sprinkle generously with grated Pecorino Romano cheese.
- Season with additional cheese, pepper, and Aleppo salt to taste.
- Serve immediately and enjoy your delicious Piedmontese Tajarin!

Tajarin Recipe

I've taken a three-day Cassoulet recipe...

And made this classic French dish come together in an afternoon! Estimate about 5 hours time total for your prep to cook to finish.

Cassoulet breaks down essentially into two components: the beans & the meat. But you'll see in this recipe we start with the meat as I'm showing you how to do an easy duck confit at home.

Once you get your duck in the oven then you can focus on your beans. Our beans were just harvested in October- they're super fresh! So they don't require soaking overnight. Just about an extra thirty minutes on the stove- but I like to just let them go while we wait for the duck to confit. You'll use your bean water- both when you layer your cassoulet and if you've got a ton of leftover bean water keep it for basting during the cooking process. **NOTE- USE A HIGH-QUALITY WATER WHEN ADDING TO YOUR BEANS.

Sausage is key in cassoulet and we're honored to have had McIntyre Farms do a special "Toulous-style" sausage for us. Don't be scared it's ground and not in links- it all tastes & looks the same after the cook.

Finally- just be prepared for a 3 hour cook on your cassoulet in a hot oven (300) and even though it's technically done after an hour and a half it really takes that extra time for it all to open up, or "bloom" as they say. If the beans are seeming too dry on top- dip a spoon into your cassoulet and baste with bean broth or any remaining bean water left.

Watch the video recipe below and don't hesitate to reach out with any questions! yumyum@houseofcreature.com

Bon Appétit!

Cassoulet Recipe Video!

PIZZA PARTY KIT

MAKING THE PIZZA CRUST

I have literally searched the world for flour and was super blessed to have found, in Idaho!, Brett Stevenson's Hillside Grain. A fellow female flour geek. This flour combined with this classic, Neapolitan-style recipe is such a perfect combination to celebrate al fresco on-the-grill pizza parties!

*NOTE: I use a pizza stone on the grill at about 450-500 degrees. I sprinkle a little cornflour on the stone to prevent the dough from sticking. Before dressing the pizza grill one side for a few minutes, take out and drizzle with olive oil, and then flip it and build your pizza and put back on the grill. Eyeball grill time!! Watch a video @Houseof_Creature

GET THE RECIPE PDF

Summer BBQ Kit

HOW TO USE OUR VINEGAR SPRITZ

Applying vinegar during smoking and grilling proteins improves flavor and moisture content. I swear by it especially when I've got a pork shoulder going 7-10 hours on the smoker or for my ribs- which I'm so passionate about making the best ribs. Google Billy Parisi's pork shoulder- absolute inspiration! Click below for a ribs recipe showing the vinegar in action!

RIBS BB

**Heirloom Chili Recipe**

Prepare to embark on a flavorful journey with our Heirloom Chili, featuring the delicious ingredients from our Chili Kit for October. Follow these simple steps to create a heartwarming chili that's perfect for cozy evenings and gatherings.

**Ingredients:**

- 1 large sweet yellow onion, chopped
- 1 pound Wagyu beef
- Half of the chili seasoning provided in the kit (adjust to taste)
- Heirloom Chili Beans (Follow the instructions on the back of the Heirloom Chili Beans included in the kit)
- 2 cans of tomatoes provided in the kit
- Additional chili seasoning (to taste)
- Tortilla chips
- Freshly shredded cheddar cheese
- Hot sauce (optional, for garnish)

**Instructions:**

1. **Prepare Heirloom Chili Beans:** Begin by following the instructions on the back of the Heirloom Chili Beans included in the kit. This typically involves soaking and cooking the beans until they are tender. Once cooked, set them aside.

2. **Brown the Wagyu Beef:** In a large saucepot, brown the Wagyu beef over medium-high heat. Break it up with a spoon as it cooks to ensure it crumbles nicely.

3. **Add Chopped Onion:** Once the beef is browned, add the chopped sweet yellow onion to the pot. Sauté the onion with the beef until it becomes soft and translucent, infusing the meat with its sweet flavor.

4. **Seasoning:** Sprinkle at least half of the chili seasoning provided in the kit into the pot. You can adjust the amount to suit your preferred level of spiciness. If you prefer a milder chili, start with a little and add more later as needed. Stir well to evenly distribute the seasoning.

5. **Combine Ingredients:** Add the prepped Heirloom Chili Beans and their remaining liquid to the pot. Also, add both cans of tomatoes provided in the kit. This is when you should taste your chili for spice level and add more seasoning if desired.

6. **Simmer:** Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Let the chili simmer for at least an hour, allowing the flavors to meld together. You can simmer it longer if you wish, just be sure to keep the temperature low.

7. **Serve:** Ladle your Heirloom Chili into bowls. For the ultimate experience, load up the bowls with tortilla chips, add a generous amount of freshly shredded cheddar cheese on top, and finish with a zigzag of hot sauce if you like an extra kick.

8. **Enjoy:** Gather your loved ones and savor the delicious flavors of your homemade Heirloom Chili. It's a hearty and comforting dish that's sure to please!

This Heirloom Chili is not only a taste of tradition but also a delightful blend of farm-fresh ingredients. Share it with family and friends for a heartwarming meal that's as comforting as it is delicious.

The Chili Recipe