Good Morning America: Chili Con Carla
Carla Hall and Daphne Oz, both hosts from The Chew, stopped by the Good Morning America set to show the viewers a few new recipes from their book The Chew. Food. Life. Fun.
- 6 large dried ancho chilies
- 2 tablespoons canola oil
- 1 1/4 lb onions, chopped
- 1 5 pound flat-cut beef brisket, cut into 2 1/2 to 3 inch cubes
- Coarse kosher salt, to taste, plus 1 1/2 teaspoons
- Pepper, to taste
- 6 large cloves of garlic, peeled
- 2 teaspoons cumin seeds
- 1 teaspoon ground coriander
- 1 3/4 cup fire-roasted diced tomatoes with green chilies
- 1 12 ounce bottle of Mexican beer
- 1 7 ounce can roasted green chilies, diced
- 2 tablespoons chili powder
- 4 ounces dark chocolate, chopped
- Red onion, sliced to garnish
- Monteray Jack cheese, grated, to garnish
- Avocado, diced, to garnish
- Tortillas to garnish
- Cilantro, to garnish
- Sour cream to garnish
- Place the ancho chilies in a medium bowl. Pour enough boiling water to cover them and soak for about 4 hours.
- Preheat oven to 350.
- In large, ovenproof Dutch oven over medium-high heat, add 2 tablespoons canola oil and the onions and cook until translucent. Season the brisket liberally with salt and pepper. Add this to the pot and stir.
- Drain the chilies, reserving the soaking liquid. Pour 1 cup of the soaking liquid along with the chilies into a blender with the garlic, cumin seeds, coriander and salt. Blend until pureed then add to Dutch oven, along with the tomatoes, beer, green chilies, chili powder, and chocolate.
- Stir and bring to a simmer, cover, and transfer to the oven. Cook for two hours, and then remove the lid and continue to cook for 45 minutes, until the brisket is almost tender. Skim the fat from the surface and add water if necessary to keep the brisket submerged. Cook an additional 45 minutes until meat is tender.
- Then eat.
Good Morning America: Coconut Pecan Pound Cake
- 2 cups sugar
- 1 cup unsalted butter
- 4 eggs
- 3 cups of flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup unsweetened flaked coconut
- 1 cup pecans, chopped
- For the glaze:
- 1/2 cup water
- 2 tablespoons salted butter
- 1 cup sugar
- Powdered sugar for dusting
- Preheat oven to 350.
- In a large bowl, combine the sugar and butter and beat until light and fluffy. Make sure to add in the eggs one at a time
- Combine the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients, alternating with the buttermilk, in three parts to the batter and mix gently, until just moistened. Stir in the coconut and pecans. Pour the batter into a pound cake mold. Bake for 60 minutes or until a knife inserted in the center comes out clean.
For the glaze:
- Five minutes before the cake is finished baking, make the glaze by combining the water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 min.
- Slowly pour half the syrup over the cake, invert the cake onto a serving plate and pour the remaining syrup over the top. Dust with powdered sugar and eat.
Good Morning America: Meet Dressy Jessie
Dressy Jessie, the internet sensation who dresses up in a different costume each day, talked to Good Morning America about the one question everyone wants to know; Why? Well, the queen of dress-up, whose real name is Jessica Mooney, said she likes to dress up each day because it makes her happy. It is as simple as that.