Guacamole

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In a medium sized glass bowl --
3 ripe avocado mashed (I use a pastry dough cutter to make quick and mess free work of smashing them)
1/2 red onion thinly diced
Juice of one lime
1/2 cup chopped cilantro
1 tsp kosher salt
1/2 tsp course ground black pepper
Habanero, jalapeno, or chili pepper to taste (optional - I dried a zillion habaneros last summer from our garden so I just grind up 1/2 habanero and the spice is perfect)

Homemade Sour Cream -- In a one pint mason jar, add 1 3/4 cup heavy cream. To the cream add three tablespoons of buttermilk. Cover the mason jar with a coffee filter and rubber band it in place. Leave on the counter for 24-36 hours. Stir, screw lid on mason jar and store in the fridge! YAY!

2-3 lbs. beef chuck, cut into 2 inch cubes
2 tsp kosher salt
1 tsp black pepper
1 lb. bacon, cut into 1/2 slices
1 onion, finely chopped
3 large carrots, sliced (or other root vegetables..be creative)
3 cloves garlic, minced
3 tbsp. tomato paste
5 tbsp. flour (plus flour for coating beef in)
3/4 bottle decent red wine (I use a cabernet)
3-4 cups beef stock (enough to cover meat before going in the oven)
2-3 bay leaves
3 sprigs of thyme
3 sprigs of rosemary
20 or so boiler onions (available at Wal-Mart or Harris Teeter)
3 cups mushrooms, cut in half or quartered
2 tbsp. EVOO (extra virgin olive oil)
2 tsp sugar
Parsley, rosemary, or thyme for garnish
Crispy French loaf for service

Season beef with salt and pepper. Put a few cups of flour in a large bowl for dredging the meat in before browning.

In an eight quart Dutch oven or heavy bottomed pot, cook bacon over medium high heat until fat is rendered and bacon is crispy. Remove bacon to a paper towel lined plate. Reserve fat in pot.

Heat oven to 350 degrees. Dredge your beef in a couple of cups of flour, some salt and pepper and add to the pot, about six pieces at a time, and brown on all sides. Repeat with remaining beef. Set aside.

Reduce heat to medium and stir in the onion, carrots, and one teaspoon salt. Cook for about 10 minutes, stirring occasionally. Stir in the garlic and tomato paste. Cook for about a minute. Add the flour. Incorporate completely. Add wine and stock and fully combine. Add bay leaves, rosemary, and thyme. Stir. Add reserved beef pieces. Add 1/2 the bacon pieces. Bring to a boil, cover, and turn off the heat.

Transfer to the oven. Cook for 2 1/2 to 3 hours, stirring every 30 minutes (this is important). Your recipe is done when the connective tissue in the meat has been broken down and the beef falls apart easily. 

For the onions and mushrooms...
In a large skillet over high heat, combine the olive oil, onions, mushrooms, 1/2 cup water, and sugar. Bring to a boil. Cover and let cook for 15 minutes. Remove lid and let the liquid evaporate. Watch carefully, when your vegetables have a nice bronze to them, they are done. Reserve these as toppings with the remaining bacon pieces. 

ENJOY! XOXO, Jacqui

 To the bowl of a food processor with the "S" blade attached, add 1/2 cup Tahini (buy it locally at Leila's Mediterranean Grocery
3 tbsp. water
2 tbsp. evoo (extra virgin olive oil)
3/4 tsp ground cumin
3/4 tsp kosher salt
1 (or more to taste) garlic clove, peeled
Juice of one lemon

Process until Smooth about one minute. Then add a can of rinsed and drained garbanzo beans and process for about 2 minutes. Look through the chute in the lid. If your hummus looks too thick, turn the processor back on and add water by the tablespoon until you reach your desired consistency. 

To make the avocado-cilantro hummus, add one avocado and 1/2 cup cilantro (make sure you rinse the cilantro well. It tends to be a very sandy produce item if you don't buy the clean and washed variety) to the tahini mixture. Proceed with the rest of the recipe.

Serve with a crudité of vegetables, pita chips, or naan bread. Use as a spread on sandwiches...whatever you like!