Eva's Kitchen - Eva Longoria Parker [28]
5. Drain the skillet of all but 2 tablespoons oil; leave any bits of coating in the pan. Return the pan to the heat and slowly stir in ¹⁄³ cup of the reserved seasoned flour, scraping the bottom of the pan to loosen the cooked-on bits. When the drippings and the flour are well mixed, stir in the milk. Simmer the gravy until thickened, 10 to 15 minutes.
6. Drizzle some gravy over the steaks and serve; pass any remaining gravy at the table.
NOTE
Or use 1 tablespoon Season-All in place of the salt and pepper.
aunt didi’s carne guisada
This classic Tex-Mex stew is rich and delicious without the hours of simmering that most stews require. I cannot imagine ever eating this without Aunt Edna’s Homemade Flour Tortillas to soak up every last drop of flavorful sauce.
MAKES 4 SERVINGS
1 tablespoon olive oil
2 pounds beef sirloin, cut into 1-inch cubes
1 medium white onion, sliced
4 garlic cloves, minced
½ green bell pepper, sliced
2 tablespoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 8-ounce can tomato sauce
Mexican Rice, for serving
Refried Beans, for serving
Aunt Edna’s Homemade Flour Tortillas, warm for serving
1. In a large skillet, heat the oil over medium heat. Add the meat and cook, stirring occasionally, until the meat is browned in spots but still a little red in the middle, about 5 minutes.
2. Add the onion, garlic, and bell pepper and stir to combine. Add the cumin, salt, and pepper and stir to combine. Stir in the tomato sauce and 1 cup of water. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Serve with Mexican rice, refried beans, and warm tortillas.
FROM AUNT ELSA’S KITCHEN For a thicker gravy, after cooking use a slotted spoon to transfer the meat and vegetables to a serving bowl. Combine 1 tablespoon all-purpose flour with ¼ cup water and stir until smooth. Whisk this slurry into the gravy and simmer for 1 to 2 minutes until thickened. Pour the gravy over the meat and serve.
filets mignons with
sweet balsamic reduction
The most important thing about preparing filets mignons is to use a light hand with the steaks themselves. To bring out their melting tenderness, absolutely all they need is a little salt and pepper and to be sautéed in some butter or olive oil. Here, they are drizzled with an elegant reduced balsamic sauce with deep, almost molasses flavor and a welcome bite at the finish. Try this dish with Brazilian Leeks. The filets are also wonderful with the heartier Shiitake-Wine Sauce.
MAKES 4 SERVINGS
4 4- to 6-ounce filet mignon steaks
Kosher salt and ground black pepper
1 tablespoon unsalted butter
Sweet Balsamic Reduction
1. Season both sides of the filets with salt and pepper. In a large skillet, melt the butter over medium heat. Add the steaks and cook 4 to 5 minutes per side for medium-rare.
2. Arrange the filets on 4 individual plates or on a serving platter. Drizzle the sauce over each filet and serve.
FROM AUNT ELSA’S KITCHEN Red meat tastes best when cooked to medium-rare, which means the interior of the meat is warm and very red and juicy.
chili con carne
These days I’m more likely to eat Chili con Carne with flavorful Corn Bread, but when I was a kid, “Frito pie” was one of our favorite after-school snacks: Place a generous handful of Fritos or other corn chips in the bottom of a bowl, ladle over some hot Chili con Carne, and top with cheddar cheese. Every delicious bite is cheesy, crunchy, and meaty!
Mexican chorizo is a fresh (not dried) pork sausage seasoned with chiles; it makes all the difference between this Chili con Carne and more basic versions.
This chili is better if it’s made a day ahead.
MAKES 12 SERVINGS
8 dried chipotle chiles
2 28-ounce cans whole tomatoes with juice
Kosher salt
12 ounces Mexican chorizo, casing removed
1 medium white onion, chopped
4 pounds ground beef or turkey
3 15-ounce cans low-sodium whole pinto beans or 4 cups drained Borracho Beans
Corn Bread, for serving
Grated cheddar cheese, for serving
1. In a medium