Side Dish Monthly Recipe
Side Dish Monthly Recipe
Ranch Foods Direct Schnip’s Pick for May 2024: Seco de Carne (Peruvian Beef in Cilantro Sauce)
(Recipe by Chef Luis Pagan at The French Kitchen, in collaboration with Ranch Foods Direct and Side Dish with Schniper.)
Ingredients:
Beef Marinate:
2 lbs. Callicrate Beef chuck roast
2 tsp. table salt
1 tsp. black pepper
1 tsp. ground cumin
2 tsp. minced garlic
1 Tbsp. panka pepper paste (available at import markets)
½ C. chicha de Jora (available at import markets)
Sofrito:
¼ C. vegetable oil (or Ranch Foods Direct tallow)
1 large red onion in brunoise
1 Tbsp. minced garlic
2 tomatoes cut into small dice
6 oz. aji mirasol pepper paste
1 tsp. turmeric
1 bunch cilantro
½ C. beef broth
½ C. dark beer (Modelo Negra)
Garnish:
1 C. green peas
¼ red bell cut in medium dice
Sides:
White rice
Mayocoba beans
Preparation:
Marinate
1. Cut the chuck roast beef into 2 inch cubes and season with salt, black pepper, cumin, garlic, panka pepper paste, and the chicha de jora. (This is better done the night before).
Sofrito
1. In a pot add the oil and caramelize the onions.
2. Add the garlic and cook until fragrant.
3. Add the tomatoes and cook for about 10 minutes.
4. Add the mirasol pepper paste, and cook for another 10 minutes.
5. Add the turmeric, and integrate.
6. In a blender add the cilantro with ½ cup of water and make a paste.
7. Add the cilantro paste to the pot, and cook for another 15 minutes (we want to cook the water off and be left with the flavors of all the ingredients).
8. Add the beef broth, marinated beef and bring to a boil first, then down to a simmer for 1.5 hours or until the beef is tender enough to cut with a fork.
9. After 1.5 hours add the dark beer, and simmer for another 20 minutes.
10. In a separate small pot, bring water and salt to boil and blanch the peas and red bell pepper for 5 minutes.
11. Refresh the peas, and red bell peppers in cool water, reserve until serving.
12. Serve the stew with white rice and Mayocoba beans as an optional side.
Ranch Foods Direct Schnip’s Pick for April 2024: Beef Liver & Mushroom Spring Sliders with Pickled Onions and Carrots
(Recipe by Chef Brent Beavers at The Carter Payne, in collaboration with Ranch Foods Direct and Side Dish with Schniper.)
Ingredients:
For the pickled things:
1 C. diced yellow onion
1 C. diced carrot
10 oz. water
8 oz. cider vinegar
1 tsp. mustard seed
1 tsp. brown sugar
5 juniper berries
1 bay leaf
½ tsp. black peppercorn
1 tsp. ground turmeric powder
pinch of salt
For the liver:
1.5 lbs. Callicrate beef liver, trimmed and cleaned of all veins
8 oz. butter milk
1 tbs. butter
1 tbs. oil (or Ranch Foods Direct tallow) for searing
salt and pepper to season
For the mushrooms:
10 oz. mushrooms
3 oz. butter
2 oz. white wine
I tbs. garlic
For the sauce:
2 tbs. whole grain mustard
¼ C. fresh chopped herbs of choice or pea shoots
¼ C. cider vinegar
½ C. olive oil
salt and pepper to taste
Directions:
Day before
• Bring water, vinegar, spices and sugar to a boil. Remove from heat. Add chopped carrots and onions, let cool and refrigerate overnight.
• Clean and trim liver of all veins. Cut into two 3-oz. pieces. Soak in buttermilk overnight. (Prep time 10 minutes each.)
Day of
• Sauté mushrooms with butter, white wine and chopped garlic. Cook over low heat until fully cooked. Pulse in food processor, set aside. (Prep time 5 minutes, cook time 10 minutes.)
• While the mushrooms are cooking, whisk together all sauce ingredients in a small bowl, set aside. (Prep time 5 minutes.)
• To cook the liver: pat liver dry. Liberally sprinkle with salt and pepper. In a saute pan, heat oil (or tallow) and butter. Once oil is hot, sear liver pieces until desired doneness. (I like medium, about 3 minutes per side.)
• Grill or toast slider bun of choice.
• Assemble sliders by stacking liver, mushrooms and pickled items tossed in sauce; garnish with extra sauce to taste. Enjoy! (Makes 8 sliders.)