METCALFE’S SLOW COOKER BEEF MOLE
1 tsp. cinnamon
1 tsp. cumin
1 tbsp. chili powder
1- 16oz jar tomato sauce
2 cups beef stock
3 tbsp. almond butter
¾ cup semi-sweet chocolate chips
1 tbsp. kosher salt
1 tbsp. black pepper
2 cups strong coffee
2 tbsp. vegetable oil
1-3lb. Chuck Roast
1 - Heat vegetable oil in large skillet. Add chuck roast and sear on both sides.
2 - Meanwhile, add all remaining ingredients to slow cooker and whisk to combine. Add chuck roast and cook on low 8 hours.
3 - Remove roast to a cutting board and roughly chop or shred. Return meet to slow cooker.
4 - Serve on a tortilla with salsa and pickled cabbage.
Recipe courtesy of Metcalfe's Chef Liam Barnhill
METCALFE'S COWBOY CAVIAR (LOW SODIUM)
A low-fat, low-sodium chip dip for games, parties or any occasion!
1 (15oz.) can black beans (no added salt), drained and rinsed
1 (15oz.) can sweet corn (no added salt), drained and rinsed
1 yellow bell pepper, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
3 Roma tomatoes, diced
3 cloves garlic, minced
1 bunch cilantro, leaves picked and minced
1T olive oil
3T red wine vinegar
3T lime juice
Combine all ingredients and mix well. Refrigerate until served. Optional: add diced avocado
Yield: 9 cups
Recipe developed by Matt Ewy, Metcalfe’s Dietetic Intern, UW-Hospital & Clinics Dietetic Internship Program
AWARD-WINNING HOLIDAY SIDE DISHES
These three Metcalfe’s customers competed live at the Isthmus Food & Wine Show on the Metcalfe’s CUT Stage.
1st Place: Tuscan Sausage Stuffing with Fennel, Sherri Hansen
2nd Place: Bacon Fat Popovers, Scott Meskan
3rd Place: Spiced Pecan Butternut Squash, Kyira Hauer