paprika | Camellia Brand

Instant Pot White Bean Chili

Aimee Bussells — Tue, 10 Mar 2020 17:08:34 +0000

Ingredients:

1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1 (4.5-ounce) can chopped green chiles
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
½ teaspoon Kosher salt
1 (1-pound) package Camellia Brand Great Northern Beans
6 cups chicken broth
1 pound boneless, skinless chicken thighs
1 ½ cups frozen corn kernels
Salt and pepper to taste
Optional toppings: chopped fresh cilantro, green onions, avocado and shredded cheddar cheese

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add oil. Add chopped onion and sauté till soft. Stir in garlic, green chiles, cumin, smoked paprika, and chipotle chili powder.
Add beans, broth, and chicken. Stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 40 minutes at high pressure.
When the timer beeps, allow pressure to release naturally for at least 20 minutes. Then, carefully turn the valve to venting.
Remove lid. Stir well and remove any large chunks of chicken. Shred chicken and add back into the pot.
Stir in frozen corn. Add salt and pepper to taste.
Serve hot with optional toppings.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.

The post Instant Pot White Bean Chili first appeared on Camellia Brand.

Braised Short Rib and Berbere Split Peas

user-submission — Mon, 18 Feb 2019 21:21:38 +0000

Ingredients:

BRAISED SHORT RIB

3 lbs boneless short rib
2 tbsp salt
2 yellow onions, large dice
1 carrot, large dice
1 fennel, whole, large dice (save fennel fronds separately)
1 head garlic
3 tbsp canola oil
2 tbsp paprika
zest of 1 orange

BERBERE SPLIT PEAS

1 lb dried yellow split peas
3 red onions, small diced
5 garlic cloves, chopped
2 tbsp canola oil
1 tbsp berbere spice or dry harissa
1.5 tbsp salt
1 quart water
2 tbsp olive oil

Directions:

BRAISED SHORT RIB

Season the short ribs with salt and allow to sit in the refrigerator overnight. The following day, roast the short ribs on 450F on a sheet tray until deeply caramelized, about 20 minutes. Place the short ribs in a deep roasting pan and set aside.
Separately, in a large saute pan, caramelize the yellow onions, carrot, fennel bulbs, and garlic in canola oil over medium-high heat. Turn off the heat and add the paprika and allow to toast until fragrant.
Place the cooked vegetables over the short ribs in the roasting pan and top with the orange rind and reserved fennel fronds.
Cover the short ribs with water then cover with foil and allow to cook at 275F for 3 hours until tender and just starting to fall apart when pulled at with tongs. Allow to fully cool in the braising liquid before removing the meat.
Drain the liquid from the short rib, set aside the meat, and reduce the liquid on the stove over medium-low heat until slightly thick, about 20 minutes.
Slice the meat and glaze in the oven on 400F with the reduced liquid until caramelized. Serve over the split peas.

BERBERE SPLIT PEAS

Start by sweating red onions and chopped garlic in a heavy bottom pot over medium heat with the canola oil until translucent, roughly 15 minutes.
Add the berbere spice and allow to toast until fragrant about 2 minutes.
Add the drained and soaked split peas to the pot, salt, and cover with the water.
Allow to cook on medium heat, uncovered, for 30 minutes until the liquid is absorbed.
When the lentils are tender, turn off the heat and add the olive oil and stir in gently. Set aside to serve with the short ribs.

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

The post Braised Short Rib and Berbere Split Peas first appeared on Camellia Brand.

NYE Black Eyed Peas

Lais Cheva — Tue, 08 Jan 2019 03:41:27 +0000

Ingredients:

1 lb. Camellia Blackeye Peas
2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, peeled & crushed
4 ea bay leaves
1/2 tsp thyme, dried
1 tsp sage, dried and rubbed
1 tsp black pepper, ground fine
1/2 tsp cumin, ground
1/2 tsp granulated garlic
1/2 tsp basil leaves, dried
1 tsp smoked paprika
1 tsp oregano, dried
1 lb. ham, diced
2 tbsp Kosher salt

Directions:

Heat the olive oil in a 6 qt. pot over medium heat.
Add the onions and garlic and sweat until they smell sweet and look translucent.
Add the bay leaves and other seasonings along with the ham. Toast well for 2 minutes.
Add the black eyed peas and water – bring to a boil for 5 minutes.
Lower the heat and simmer for 1 hour.
Serve hot over white rice!

Chef Ryan Shepherd, Executive Chef of LH Hayward & Co., is a seasonings expert and culinary educator. He is formerly the executive chef of research and development at Chef Paul Prudhomme’s Magic Seasoning Blends in New Orleans and enjoys making food taste good.

The post NYE Black Eyed Peas first appeared on Camellia Brand.

Alon Shaya’s Classic Hummus Ful

user-submission — Mon, 09 Jul 2018 20:29:01 +0000

Ingredients:

Hummus

3 quarts water, divided
3 teaspoons baking soda, divided
1 ½ cups Camellia Brand Garbanzo Beans
7 cloves garlic, lightly crushed
¼ cup raw tahini
2 tablespoons lemon juice
1 ½ teaspoons kosher salt
½ teaspoon cumin
5 tablespoons extra-virgin olive oil, divided
3 tablespoons canola oil
2 tablespoons hot water
¾ cup Prepared Tahini (recipe below), optional
¼ cup lightly packed fresh parsley leaves, chopped
½ teaspoon Aleppo pepper

Ful

1 pound Dried Fava Beans
⅓ cup extra virgin olive oil plus more for garnish
1 large onion, diced
2 cloves garlic, peeled and roughly chopped
2 serrano chili peppers, seeds removed and chopped fine
1 bunch cilantro, roughly chopped, plus more for garnish
1 bunch flat leaf parsley, stemmed and roughly chopped, plus more for garnish
2 teaspoons ground cumin
½ teaspoon ground coriander
1 teaspoon ground paprika
1 tablespoon kosher salt
4 tablespoons unsalted butter
4 eggs

Prepared Tahini

¼ cup lemon juice
2 cloves garlic, crushed
1 ½ cups raw tahini
1 teaspoon kosher salt
1 ¼ cups ice water, plus more as needed

Directions:

Hummus

In a large bowl, combine 1 ½ quarts water and ½ teaspoon baking soda; add the garbanzo beans and soak overnight.
Heat the oven to 400°F. Drain the garbanzo beans and toss with 2 teaspoons baking soda, then spread in a single layer on a rimmed baking sheet and roast until the beans have visibly dried, 10 minutes or so.
Move the garbanzo beans to a large sieve or colander; with cold water running over the garbanzo beans, start roughing them up with your hands to loosen the skins. You can grab a small handful and briskly run them between your palms or pinch them between your fingers (don’t worry about removing and discarding the skins yet). The more you do now, the more will come off during cooking, so take some time here. It’s good to be thorough—this is like giving them a deep tissue massage to loosen everything up.
Once again, combine 1 ½ quarts water with ½ teaspoon baking soda in your pot. Add the garbanzo beans and bring to a boil over high heat, then reduce the heat to medium. With a small sieve or slotted spoon, skim away the foam and loose skins from the top of the water and discard. It may be helpful for you to reserve the discarded skins in a bowl to track your progress; with enough persistence, you’re aiming to have about ¾ cup of skins alone.
Every couple of minutes during the cooking process, strain away the skins by plunging your sieve deep into the pot and giving a good stir, then using the sieve to catch the swirling skins like you would fish for minnows. It’s okay to beat them up a little against the side of the pot to speed this along. Repeat this process as much as you have the patience to do until the garbanzo beans are just becoming tender, 20 to 25 minutes.
When the garbanzo beans are still sort of “al dente,” give them one last skim to trap any skins, then add the garlic. Cook for another 25 to 30 minutes, until the beans are super-creamy. Drain and let sit in strainer for a few minutes so any extra moisture can evaporate.
Combine the garbanzo beans in a food processor with the tahini, lemon juice, salt, and cumin. Process for several minutes, until the mixture is incredibly smooth. With the machine still going, stream in the canola oil, hot water, and 2 tablespoons olive oil. Let it rip—there’s no way to over-process this stuff and you want it to be light as air.
Serve the hummus completely at room temperature. I like to spread it in a wide, shallow bowl, where I can smear it up the sides and show off the filling.Use the back of your spoon to make a well in the center, and fill it with prepared tahini and ful, if you’re using them. Drizzle the last 3 tablespoons olive oil and scatter the parsley and Aleppo on top.

Ful

In a large mixing bowl, cover the fava beans with water making sure there is 6 inches of water over the beans. Let sit overnight on the counter at room temperature to soak.
Drain the beans of the excess water. In a large sauce pot or dutch oven over medium heat, add the olive oil, onions, garlic and serrano chilies. Sauteé until translucent and soft.
Add the soaked beans and cover with water.
Bring to a boil then turn down to a low simmer. Let the beans cook slowly until soft and creamy. It will take about 3 hours. Keep adding water 1 cup at a time if they have soaked all the water up.
Once tender and creamy, add the cilantro, parsley, cumin, coriander, paprika and salt. Season to taste with more salt if you prefer.
Fold in butter and spoon the ful over the hummus.
In a separate pot, bring 1 quart of water to a simmer and place the 4 eggs in the pot.
Cook for 7-8 minutes then drain and peel.
Cut the eggs in half.
Garnish with more chopped herbs, olive oil and soft cooked egg.

Prepared Tahini

Combine the lemon juice and garlic in a non-reactive bowl; set it aside for 30 minutes to steep.
Meanwhile, whip the tahini with a stand mixer or electric mixer on high speed for about 10 minutes, until it’s glossy and light like cake batter. It’s nearly impossible to over-whip it, so feel free to spend a little time here.
Strain the lemon juice. Decrease the mixer’s speed to medium and add the juice and salt; the tahini will seize up at first, but don’t freak out! Keep whipping it at medium speed and it will incorporate.
When the tahini has a uniformly tacky, almost fudgy consistency, add the ice water, about ¼ cup at a time, and increase the speed to high. At first, the sauce may seize up again and look almost curdled, but keep adding the ice water, whipping well between each addition. It will smooth itself out and should look like a thick mousse. Every tahini is different; if, after you’ve added all the water, it’s still too thick, keep adding it by the tablespoon until it lightens up.
Prepared tahini will stay good for about 2 days in the fridge. If you’re making it in advance, let it warm up just slightly on the counter and whip in 1 to 2 tablespoons ice water to restore some of its lightness. Add to the well in the hummus.

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

The post Alon Shaya’s Classic Hummus Ful first appeared on Camellia Brand.

Black Bean Hummus

Aimee Bussells — Wed, 07 Jun 2017 15:16:20 +0000

Ingredients:

3 cups cooked Camellia Brand Black Beans
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons tahini
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/4 cup chopped fresh cilantro

Directions:

Combine all ingredients except for cilantro in a food processor or blender, and purée until smooth. Add water to thin, if necessary.
Add cilantro and pulse just until incorporated.
Adjust seasonings to taste, and serve with pita chips and julienned vegetables.

The post Black Bean Hummus first appeared on Camellia Brand.

Smoky Bloody Mary

Aimee Bussells — Tue, 03 Jan 2017 16:58:52 +0000

Ingredients:

1 1/2 ounces vodka
4 ounces tomato juice
1 teaspoon celery salt
1/2 teaspoon Worcestershire
A few dashes of black pepper
A few dashes of Tabasco brand Chipotle Pepper Sauce
1/2 teaspoon horseradish
Juice of 1/2 a lemon and 1 lemon wedge
Kosher salt
Smoked paprika
Garnishes such as stalks of celery, cooked bacon, pickled okra, cornichons and olives

Directions:

To a cocktail shaker filled with ice, add all ingredients through lemon juice, and shake well.
In a small dish, combine equal amounts of kosher salt and smoked paprika.
Run lemon wedge around rim of cocktail glass, and dip rim into salt and paprika mixture.
Fill glass with ice, and strain cocktail shaker into glass.
Add garnishes of your choice, using a toothpick or wooden skewer to hold smaller items such as cornichons and olives.

The post Smoky Bloody Mary first appeared on Camellia Brand.