Baixaria Corn Couscous With Ground Beef Food

MEXICAN-STYLE COUSCOUS WITH ROASTED CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
• Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
• While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
• Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
• Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

INSTANT POT® GROUND BEEF AND ISRAELI COUSCOUS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add ground beef and season with salt and pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Add onions and cook until soft and translucent, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Deglaze pot with 1/4 cup chicken broth and allow to cook off, about 3 minutes. Stir in remaining 1 cup chicken broth, red pepper, pearl couscous, parsley, soy sauce, and red pepper flakes; stir until well combined.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in spinach. Stir, place the lid loosely on the pot, and leave for 5 minutes to allow couscous to absorb the remainder of the liquid. Taste and season with additional salt if desired.

CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.

BAIXARIA - CORN COUSCOUS WITH GROUND BEEF

Steps:

• Couscous:.
• Mix the corn flour, manioc starch and salt, together, in a bowl.
• Gradually add the water and mix well until all ingredients are moist and mixture has a crumbly texture. Let it stand for 10 minutes.
• Fill the steamer pot half full of water.
• Place the couscous mixture into the steamer basket and gently level the top without pressing. The mixture should remain soft to allow the steam to penetrate just right.
• Cover and cook over low heat for about 15 minutes, until it begins to release its aroma. At this point the mixture starts to pull away from the sides of the steamer.
• Transfer the couscous mixture to a deep plate that has a larger diameter than the pot diameter. Wrap the deep plate with a clean cloth, making a knot on the bottom of the plate. Fill the pot one third full of water, bring to a boil and "cover" the pot with the wrapped deep plate (the couscous mixture must be facing downwards). Simmer over low heat for 10-15 minutes. Serve the couscous hot straight from the "cooking plate".
• Ground Beef.
• Heat the olive oil in a large pot over medium heat. Stir in the onions and garlic, and cook until the onions have caramelized to a deep, golden brown, 15 to 20 minutes. Stir frequently as the onions cook. Meanwhile, place the ground beef, bell pepper, tomatoes, and parsley into a mixing bowl; mix until evenly combined.
• Add the meat mixture into the caramelized onions, and increase the heat to medium-high. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes.
• Reduce the heat to medium-low, cover, and simmer 15 minutes covered, until the liquid evaporates.

GROUND BEEF WITH SWEET CORN IN LESS THAN 30 MINUTES

Steps:

• Combine marinade ingredients in a medium size bowl. Add ground beef, mix well. Set aside and let stand 10 minutes.
• Heat oil in skillet over high heat until starting to sizzle.
• Add garlic. Cook 10-12 seconds.
• Lower heat to medium-high. Add beef WITH the marinade. Fry 2-3 minuts until meat has browned. Remove from skillet with a slotted spoon making sure to drain well. Set aside.
• Make a slurry with cornstarch and water.
• Heat remaining oil in skillet over high heat, add corn and cook, stirring for 3 minutes.
• Add cornstarch and salt, stirring for 1-2 minutes.
• Return meat to skillet and mix well.
• You're done! Enjoy!

CORN COUSCOUS

Steps:

• Place the couscous,stock powder and water into a bowl.Cover and allow to stand for 5 mins.Fluff up with a fork.
• Melt the butter in a pan,add the spring onion and corn,cook 2 minutes.
• Stir corn into couscous with the parsley and serve.