The Eastern New Mexico News - Serving Clovis, Portales and the Surrounding Communities

Perfect paint, extra nutrition ahead on show

 

January 27, 2019



Information on choosing the perfect paint for your home, adding more nutrition to your recipes and creating a bronze effect on interior columns will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and at noon on Thursday.

Decorator Megan Hamilton will explain how to choose the perfect paint for your home. She’ll discuss accent walls, the “new neutral” paint color and explain the difference between a flat paint and a high gloss paint. She’s from Portales.

Chef Hillori Hansen is a culinary specialist and she’s going to demonstrate how to make several recipes using some add-ons to “kick up” the nutrition. Hansen is from Fresno, California.

Jamie Alcorta will show how to create a bronze effect by using paint on columns or any other accessory to make them coordinate with hardware and metal fixtures which are shown in many of today’s new home construction. Alcorta lives in Lubbock, Texas.

Information on making a 90-minute quilt and cooking with pressure cookers will be the featured topics on “Creative Living” at noon on Tuesday at and at 2 p.m. on Saturday.

Author, designer and quilter Meryl Ann Butler will show step-by-step instructions for making a 90-minute quilt which incorporates piecing and quilting done at the same time. She’s from Roanoke, Virginia.

Chef and cooking school owner John Vollertsen, known as Chef Johnny Vee, will demonstrate how safe and easy pressure cookers have become and how they are definitely making a comeback in modern day kitchens. He lives in Santa Fe.

Hot Sweet and Sour Brisket

• 2 tablespoons olive oil

• 1-3.5 lb. brisket, trimmed of fat that is thicker than one-quarter inch thick

• 1 medium onion, peeled and thin sliced

• 2 garlic cloves, minced

• 2 cups whole cranberry sauce, (one 16-oz. can)

• 1/2 cup ketchup

• 1 12 oz. bottle Mexican beer (not a dark beer)

• 4 chipotle chiles in Adobo sauce, or to taste

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 cup diced potatoes in half-inch cubes

• 2 medium carrots, peeled and diced in half-inch cubes

Heat the olive oil in a 6-quart or larger pressure cooker over medium heat. Brown the brisket on all sides in the pan and then remove and set aside. Add the onions and garlic and sauté until the onions start to sweat. Replace the brisket on top of the onions and then add cranberries, ketchup, beer and chipotles. Stir in the salt and pepper. Put the lid in place and lock. Bring the cooker up to pressure over medium heat and once you have reached the highest pressure your cooker allows, reduce heat to low to maintain pressure setting. Start your timer and allow to cook 75 minutes. Check that brisket is almost fork tender and then add the potatoes and carrots. Bring pressure back up and cook an additional five minutes. Check vegetables and meat for doneness. Remove meat and vegetables from the pot with a slotted spoon, set aside. With the lid off, allow the “gravy” to simmer for up to 30 minutes until it thickens and takes on a glossy appearance. Adjust salt and pepper and replace meat and vegetables in the sauce. Serve immediately or allow to cool to room temperature and then chill, covered in refrigerator for two to three days. Reheat and serve. Serves four to six.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

sheryl.borden@enmu.edu

 
 

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