Use French's Ketchup, which has ZERO high-fructose corn syrup to dip these delicious "fries" into. You can make fries out of anything these days and for a healthier option Chef Duran uses polenta, zucchini, asparagus, and even carrots! Visit Frenchs.com to see their variety of ketchup and mustard products.
Braised Short Rib with Bush's Black Bean Chili
by: Chef George Duran
Ingredients
| Qty | Unit | Ingredient |
|---|---|---|
| 2 | Tbsp | Olive Oil |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 3 | lb | beef short ribs |
| 1 | medium onion, chopped | |
| 2 | medium carrots, chopped | |
| 3 | cloves | garlic, chopped |
| 1 | Tbsp | tomato paste |
| 1 | Tbsp | flour |
| 1 (15.5) | oz | can diced tomatoes |
| 2 (15.5) | oz | cans BUSH'S® Black Beans in a Mild Chili Sauce |
| 1 | sprig rosemary | |
| 2 | bay leaves |
Directions:
Heat olive oil in a Dutch oven on medium-high heat. Generously season short ribs with salt and pepper and proceed with browning all sides of each short rib. Remove and set aside.
Lower heat to medium and add onions and carrots and sauté for 5 minutes. Add tomato paste and cook for 2 more minutes. Sprinkle flour and mix. Add the rest of the ingredients and the short ribs. Bring to a simmer and cook for about 2-3 hours, or until short ribs are fork-tender. Set aside short ribs and cover with aluminum foil to keep warm. Keep simmering the beans until sauce has thickened and season to taste. Remove rosemary and bay leaves and serve chili topped with short ribs.
Bush's Kidney Bean Bolognese Chili
Bush's Kidney Bean Bolognese Chili
by: Chef George Duran
Ingredients
| Qty | Unit | Ingredient |
|---|---|---|
| 2 | Tbsp | olive oil (divided) |
| 1 | lb | ground beef |
| 1 | Tbsp | chili powder |
| 1 | medium onion, finely chopped | |
| 2 | medium carrots, finely chopped | |
| 3 | cloves | garlic, minced |
| 1 (15.5) | oz | can crushed tomatoes |
| 1 | tsp | dried oregano |
| 1 (15.5) | oz | can BUSH'S Kidney Chili Beans |
| Salt (to taste) | ||
| Pepper (to taste) |
Directions:
Heat 1 Tblsp. olive oil in a large Dutch oven over medium-high heat. Cook ground beef until no longer pink. Mix in chili powder and cumin, then season with salt and pepper. Remove beef from Dutch oven and set aside. Add 1 Tblsp. olive oil and sauté onions, carrots and garlic until softened, about 5 minutes. Add crushed tomatoes, dried oregano, chili beans and cooked beef. Allow to simmer to a thick consistency and season as needed.
Serve on it’s own, or with pasta, if desired.
Sweet and Smokey Queso Fundido
by: Chef George Duran
Ingredients
| Qty | Unit | Ingredient |
|---|---|---|
| 2 | tsp | Olive Oil |
| ½ | medium onion, chopped | |
| ½ | red pepper, chopped | |
| 1 | clove | garlic, minced |
| 1 (15.5) | oz | can BUSH’S Original Baked Beans |
| 4 | oz | Jarlsberg or Swiss cheese, grated |
| 4 | oz | Manchego cheese, grated |
| Tortilla chips (for serving) |
Directions:
Pre-heat your broiler and adjust oven rack to the top of your oven.
Heat olive oil in a medium oven-proof skillet on medium heat. Add onions and peppers and cook until softened, about 4 to 5 minutes. Add garlic and continue cooking until fragrant. Mix in one can of beans and allow to heat through. Combine cheeses and gently disperse throughout the center of skillet. Place in oven and broil until cheese browned and bubbly, about 3 minutes.
Serve immediately with chips.
Warning: skillet and handle will be hot.
Serves 4 as appetizer.
Jarlsberg Mac and Cheese
Ingredients
| Qty | Unit | Ingredient |
|---|---|---|
| 1 | lb | rotelle pasta |
| 2 | cups | shredded sharp cheddar cheese |
| 1 | cup | shredded mozzarella cheese |
| 1 | cup | shredded Jarlsberg® cheese |
| 1 | cup | grated Parmesan cheese |
| 1 | cup | unsalted butter |
| 1 | cup | all-purpose flour |
| 4 | cups | milk |
| 1 | tsp | salt |
| 1 | tsp | ground nutmeg |
| 1 | tsp | ground red pepper |
| 2 | large ripe tomatoes, cored and thinly sliced |
Directions:
Heat oven to 350 degrees Fahrenheit. Coat bottom and sides of a 13x9x2-inch glass baking dish with nonstick vegetable-oil cooking spray.
Cook rotelli pasta in a large pot of lightly salted boiling water following the package directions. Drain the pasta well.
Meanwhile, mix together the shredded cheddar, mozzarella, and Jarlsberg® cheeses and the grated Parmesan cheese in a large bowl.
Over medium heat, melt the butter in the pot in which the pasta was cooked. Whisk the flour into the melted butter until well blended; continue to cook, whisking constantly, for 2 minutes to eliminate flour taste. Whisk in 1 cup of the milk until well blended. Gradually whisk in the remaining milk, 1 cup at a time, whisking after each addition until well blended. Stir in the salt, nutmeg, and ground red pepper. Bring the mixture to simmering; cook, whisking constantly, until thickened and smooth, about 2 minutes. Remove saucepan from heat. Stir in 2 cups of the cheese mixture, whisking until the sauce is very smooth.
Add the cooked pasta to the cheese sauce in the pot; toss together until well blended.
Sprinkle 1/2 cup of the remaining cheese mixture evenly over the bottom of the prepared baking dish. Spoon half of the pasta mixture into the baking dish, spreading evenly. Sprinkle 1 cup of the cheese mixture over the pasta.
Spoon the remaining pasta mixture over the cheese mixture. Sprinkle the remaining cheese mixture over the top of pasta. Arrange sliced tomatoes over top of casserole.
Bake the macaroni and cheese in the preheated 350 degree oven for 45 minutes or until the top of the macaroni is lightly golden. Let dish stand for at least 10 minutes before serving.
Pizza Fondue
Ingredients
| Qty | Unit | Ingredient |
|---|---|---|
| 2 | Tbsp | butter |
| 1 | cup | finely chopped onion |
| 2 | cloves | garlic (forced through press or finely chopped) |
| 1 | tomato, seeded and diced | |
| 1 | Tbsp | dried basil, crushed |
| 1 | Tbsp | dried oregano, crushed |
| 1/8 | tsp | crushed red pepper |
| Kosher salt or table salt (to taste) | ||
| Freshly ground black pepper (to taste) | ||
| 6 | oz | dry white wine |
| 2 | cups | Jarlsberg cheese, grated |
| 2 | cups | Fontina, grated |
| Assorted dippers (button mushrooms, broccoli florets, cubed ham, sweet pepper strips, pepperoni) |
Directions:
In a medium pot over medium heat, melt the butter and cook the onion and garlic until it is lightly browned, about 6 to 8 minutes. Add the tomato, basil, oregano, red pepper flakes, salt, and pepper and let simmer for 5 minutes. Add the wine and return to a simmer. Add the cheeses and stir until it is completely melted. Serve in a fondue pot, or double boiler, with the bread, mushrooms, broccoli, and ham.
