Hestan Indoor Products Secure Two 2021 GOOD DESIGN® Awards
January 21, 2022Kitchen Remodel Pitfalls to Avoid, Featuring Kerrie Kelly
March 30, 2022As the weather slowly grows warmer and the days get longer, we inch ever closer to the most exciting time of the year: grilling season. For those of you who can’t wait to gather the family and friends around the grill for a sunny day of piping-hot snacks and crisp, cool drinks, we have you covered. Here’s 4 recipes to tide you over until grilling season, courtesy of Hestan’s own Niloo Sarshar:
Carne Asada Nachos
Ingredients
- ½ pound carne asada or flap meat, marinated
- 1 bag tortilla chips, thick cut
- 1 avocado, diced
- ½ cup pickled jalapenos
- 1 tomato diced
- ¼ cup sour cream
- ½ pound shredded cheddar and jack cheese (Mexican blend will work as well)
- 1 can black beans, drained and rinsed
- 1 fresh jalapeno, sliced
- 1 bunch cilantro, chopped
Directions
-
- Preheat the grill to medium high heat for about 15 min. Once the grill is preheated, put the carne asada meat on and cook for about 2-3 minutes on each side.
- Once the meat is cooked through, take it off the grill and let it rest.
- Dice the meat into bite-sized pieces.
- Using a cookie sheet or any heat proof dish, begin layering nacho ingredients.
- This is the order I like to follow: chips, cheese, steak, beans, tomato, jalapeno (pickled and fresh), and cilantro. You can do a double layer or single layer of nachos.
- Turn on the infrared rotisserie burner and place the tray of nachos underneath, continue to rotate it until all of the cheese is melted.
- Once the cheese is melted, top with sour cream.
- Feel free to use or leave out any toppings you like. Pico de gallo, guacamole, refried beans etc. Top with whatever you like and enjoy!
Cheddar Jalapeno Cornbread
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup milk
- 2 large eggs, lightly beaten
- 1 stick unsalted butter, melted, plus extra to grease the pan
- 1 cup aged extra-sharp Cheddar, grated
- 2 scallions, white and green parts, plus extra for garnish
- 3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers)
Directions
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved.
- Mix in the grated Cheddar, as well as the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the grill to medium heat. Grease an 8-inch cast iron skillet with butter.
- Pour the batter into the prepared pan, smooth the top.
- Cook with hood closed for 20 minutes or until fully cooked and a toothpick inserted comes out clean. Allow to cool and enjoy!
Chile Con Carne
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- Kosher salt
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 12-ounce bottle dark beer
- 1 28-ounce can diced tomatoes
- 1 1/2 cups beef broth, plus more if needed
- 2 sweet potatoes, diced in large chunks
- Suggested toppings: sliced jalapenos, shredded cheddar cheese, sour cream, chopped cilantro
Directions (Range)
- Cook the bacon in a Dutch oven over medium heat until crisp. Remove to a paper towel-lined plate and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium-high, add the beef and cook, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
- Heat 1 tablespoon of the reserved bacon drippings in the Dutch oven over medium-high heat. Add the onion and bell pepper and cook for 5 minutes. Add the garlic, chili powder, cumin, paprika, oregano and tomato paste and cook for 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes. Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer. Cook, stirring occasionally, until the chili thickens slightly, about 90 minutes.
- Season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with crumbled bacon, cheese, scallions and/or sour cream and chunky avocado salsa.
Directions (Grill)
- Preheat the grill to medium heat and place a Dutch oven or oven safe pot over the burner.
- Add in about 3 tablespoons of neutral oil and add in the onions. Let the onions cook for 4-5 minutes or until they are soft.
- Add in the bell peppers, 2 to 3 big pinches of salt, and all spices.
- Cook everything down for about 5 minutes then add in ground beef.
- Cook vegetables, spices and beef for 10-12 minutes until the ground beef is cooked through and fat is rendered. Add in tomato paste and beer.
- Cook the beer down for 2-3 minutes. Add in the beef broth and canned diced tomatoes.
- Add in the sweet potatoes and allow chili to come to a simmer.
- Put the lid on and allow to cook, stirring occasionally till the chili has slightly thickened, about 30-40 minutes.
- Add some beef broth if chili is too thick.
- Ladle into bowls and serve with desired toppings.
LA Street Dogs
Ingredients
- 4 jumbo hot dogs
- 4 slices of applewood smoked bacon
- 4 hot dog buns
- 1 yellow onion, sliced thin
- 1 red bell pepper, sliced thin
- 1 orange bell pepper, sliced thin
- 2 jalapenos, seeds removed and sliced thin
- ¼ cup avocado or any neutral oil
- Salt and pepper to taste
Directions
- Preheat the griddle over medium-high heat for 15-20 minutes.
- Wrap the hot dogs with one slice of bacon and set aside.
- Once the griddle is preheated, pour about 2-3 tablespoons of oil and add the sliced onions and pepper. Cook for about 10 minutes, continuously stirring until the vegetables are soft and caramelized.
- Once the vegetables are cooked, move them to the front of the griddle and add the bacon-wrapped hot dogs. These will take about 10 minutes; make sure to rotate them until bacon is fully cooked.
- Heat up the hot dog buns on the griddle.
- Fill each hot dog bun with one hot dog and top with the cooked peppers and onions. Enjoy!
Related Posts
Hearts and Berries: Chocolate-Covered Strawberry Bliss on the Hestan Smart Gas Range
#Culinary
- February 1, 2024
Indulge in a symphony of flavors this Valentine’s Day with a recipe that’s a celebration of love and culinary [...] > Read Full Story
Festive Feasts: Celebrating the Holidays with Hestan
#Culinary
- December 4, 2023
As the weather changes and the holiday season approaches, Hestan Home invites you to celebrate the festivities with a [...] > Read Full Story