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      Thursday
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      Friday
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      Recipes from Chef Ryan Nolan

      Chef Ryan Nolan
      Chef Ryan Nolan
      Roasted Portobello Mushroom ChiliIngredients:1# portobello mushroom caps1 tbsp chopped garlic1 large green bell pepper diced1 large yellow bell pepper diced1 large bell pepper diced1 large yellow onion diced1/4 cup chopped jalapeno2 cups cooked black beans3 cups diced tomato2 cups tomato puree3 cups water2 tbsp paprika2 tbsp ground cumin1 tsp ground coriander1 tbsp chipotle powderSalt as neededMethod:Remove the stems from mushrooms and lightly oil, season with salt and pepper. Roast in a 350F oven until the mushrooms start to slightly dry out. Remove from the oven and dice. set aside.In a large sauce pot heat a small amount of oil and add in the garlic, peppers, onions, and jalapenos. Cook until the vegetables start to soften.Add in the black beans and the mushrooms.Add int the tomato puree and the water. Bring to a boil and turn down to a simmer.Season with the cumin, paprika, coriander, and chipotle.Finish with salt as needed. Guinness Beef StewIngredients:1 tsp chopped garlic1 cup diced celery1 cup diced carrots2 cups diced onions1 potato peeled and diced1 1/2 # cubed beef (chuck roast, inside round, sirloin, etc...)5 cups Guinness beer2 tsp beef base2 cups quartered mushrooms1 cup diced tomato1 bay leaf1 1/2 tsp dried thyme2/3 cup all purpose flour2/3 cup melted butter1 more cup GuinnessSalt and pepper to tasteMethod:In a large soup pot heat a small amount of olive oil and add the garlic, onion, potato, carrot, celery, and mushrooms cook until carrots start to soften.Lightly season the beef with salt and pepper.In saute' pan heat a small amount of olive oil and brown the cubed beef. Add the beef to the vegetable mixture.Use a little of the Guinness to deglaze any drippings that stuck to the bottom of the beef saute pan. Add to the soup pot with the beef and vegetables.Add the rest of the Guinness to the mix as well as the beef base.Add in the bay leaf and the thyme.Allow the stew to come to a boil and then turn down to a lazy simmer.When the beef is tender mix the butter and flour in a separate pot to make a loose roux.Add the roux to the stew and bring back to a boil while stirring.Add in the tomatoes and the last cup of Guinness.Season with salt and pepper as desired