Man In The Kitchen with Jeff Baker

Sunday, November 7, 2010

Albondigas Stew and Tres Leche Cake

Albondigas Stew (Mexican Meatball Stew)

avocado, sliced
fresh cilantro, chopped
corn tortillas, sliced, placed on baking sheet and toasted in 425 degree oven until brown

1 lb ground beef
½ cup breadcrumbs
½ onion, minced
½ tsp ground cumin
¼ cup salsa

Mix ingredients together. Shape into meatballs. Place in (unheated) large skillet, when all meatballs have been formed, add 2-3 tablespoons water, turn up heat to medium high, cover skillet, and let meatballs simmer until done.

vegetable oil
1 medium onion, chopped
1 small can chopped green chilies
1 tbs fresh garlic, minced
16 oz. sodium-free chicken broth
14 oz. can sodium-free chopped tomatoes, un-drained
½ cup salsa

Heat in large pot or Dutch oven on medium heat. Cover bottom with veggie oil and heat. Add onions, chilies, and garlic. Stir until onions are soft. Add remaining ingredients, bring to boil. Reduce heat and simmer for 10 minutes. Add meatballs. Serve with garnishes.

Tres Leche Cake (Three Milk Cake)
Allow four hours to make this scrumptious cake that everyone will love.

1 box of yellow cake mix (mix only)
1/3 cup oil
1 cup water
3 eggs
2 cups heavy whipping cream, divided
1 cup whole Milk
14 oz. can sweetened condensed milk
1/3 cup plus two tablespoons rum

2 tsp. vanilla

Blend cake mix with oil, eggs, and water (ignore recipe on box). Pour batter into cake pan and bake 30 minutes at 350 degrees. Meanwhile, mix the milks and 1 cup heavy cream together in a bowl along with 1/3 cup of the rum. When the cake is finished, let it stand for five minutes. Use a skewer or fork to poke several holes in the cake. Pour milk mixture over the still-warm cake. Chill for three hours. Whip the second cup of heavy cream with vanilla and two tablespoons of rum. Top the chilled cake with rum whipped cream and chill for at least an hour. Garnish with optional toasted pecans and coconut and serve cold.

No comments:

Post a Comment