For the last 3 hours I have done nothing but search out and re post my food pictures. For some unknown reason I’m missing a ridiculous amount of pictures that I’ve posted. Stay tuned because so far all I have time to do today was the Soup and Stew and This and That categories. I will gradually fix the other posts missing the pictures. If you should peruse my page, and see a missing picture please let me know and I will re post the picture.
1 tablespoon vegetable oil
2 lbs. smoked sausage, cut into 1/4 inch slices.
8 chicken thighs
2 (10 oz.) boxes of frozen sliced okra
2 onions, chopped
3 celery ribs, sliced
8 cups chicken broth
8 cups water
1 bunch sliced green onions
cooked white rice
In a heavy cast iron skillet, brown the smoked sausage in the vegetable oil. Remove to a paper towel lined dish to drain off any extra fat. Pat dry the chicken pieces. Season with salt and pepper. Brown the chicken in the same iron skillet as the sausage was browned in. Place browned chicken pieces on a separate pan from the sausage lined with paper towels. Pour out all of the fat in the skillet except about 1 tablespoon. Add the okra and brown, stirring occasionally. Add the onions and celery and continue to cook until celery is tender. In a large heavy pot add the water and chicken stock; bring to a simmer. Add the okra mixture to the simmering liquid and then the chicken. Simmer, stirring occasionally until chicken is cooked and gumbo is thickened. Stir in the browned sausage, green onions. Season to taste with salt and pepper.
Serve gumbo over white rice with Tabasco on the side.
1/4 cup all purpose flour
2 lbs. 1- inch stew meat, lamb , beef or both
2 large carrots, cut in 1/4 inch rounds
1 large yellow onion , coarsely chopped
3 large garlic cloves, minced
2 sprigs thyme
1 -12 oz. bottle Guinness or other stout
1 cup beef broth
2 large russet potatoes, cut unto 1 inch cubes
Combine the meat in the flour plus 2 tsp. salt and 1 tsp. pepper. Transfer all the coated meat and excess flour to a crock pot. Add the carrots, onion, garlic and thyme. Slowly pour in the Guinness and then stir in beef broth. Cover and cook on low 6-7 hours or high 4-5 hours. Add potatoes and cook an additional hour or until potatoes are tender. Using wondra flour use enough in stew to thicken slightly. Turn off heat.
Spoon into casserole or individual casserole. Wet edges of casserole and place any of your favorite crust, ie. Pie or even puff pastry. Seal around wet edges by pressing. Brush tops of crust with beaten egg white with a bit of water. Sprinkle tops with Kosher salt and black pepper. Place on baking sheet and bake at 400 degrees until crust is golden.
Chinese Clay Pot Chicken
1 1/4 lb. boneless, skinless chicken breasts
salt as needed
black pepper to taste
2/3 cup water
1/2 cup fish sauce
1/3 cup packed brown sugar
1 tablespoon canola oil
6 sprigs cilantro, chopped including stems
2 Thai bird chiles, chopped
1 tsp. minced garlic
1 tsp. minced fresh ginger
1 tsp lime juice
1 tsp. red wine vinegar
2 tablespoons chopped cilantro leaves
Cut chicken into 1/2 inch cubes. Season well with salt and pepper.
Stir together the water, fish sauce, brown sugar, oil, cilantro, chiles, ginger, lime juice and vinegar in a small bowl until dissolved.
Put chicken in soaked clay pot. pour fish sauce mixture over chicken.
Put clay pot in cold oven and set temperature to 400 degrees. Cook until chicken is tender and juices coat chicken. Garnish with cilantro and serve over noodle or rice.
1 lb. dried cannellini beans, rinsed and sorted
1 -3lb. shank-end smoked ham
1 bag frozen small boiling onions
2 garlic cloves., chopped
1 tablespoon Dijon Mustard
1 Thyme sprig
1 bay leaf
Black pepper, to taste
sea salt , to taste
6 carrots, peeled and cut into 2inch lengths
1 lb. small red potatoes, peeled but left whole
3 leeks, white and pale green parts only, cut into 2 inch lengths
7 oz. green beans trimmed
1 bunch flat leaf parsley, finely chopped
Soak bean overnight in water. The next day, drain and rinse well.
Place ham in large dutch oven, cover with water and bring to simmer and cook 10 minutes.Drain and discard water. Return the ham to the dutch oven ,add beans , onions, garlic, mustard, thyme, bay leaf and pepper. Barely cover with water, then gently bring to boil, skimming off any residue. Cover and simmer for 1 1/2 hours.
Add carrots, potatoes and leeks to the pot, cover and simmer for 15 minutes.
Check the seasoning. Add green beans and parsley and cook 5 minutes. Lift ham from stock and place on carving board and slice. Serve with stock and vegetables.
1 1/2 lb tomatillos, husked
4 lb. pork butt or shoulder, trimmed of fat and cut into 2 inch cubes
2 tsp. salt
1 tsp freshly ground pepper
all-purpose flour for dusting
1/4 cup vegetable oil
3 yellow onions, cut into 1 inch squares
2 fresh Anaheim or poblano chili peppers, stemmed, seeded, and cut into 1 inch squares
2 fresh jalapeno chili peppers, stemmed, seeded and finely chopped
2 green bell peppers, seeded, deribbed and cut into 1 inch squares
3 cloves garlic cloves ,finely minced
1 tablespoon dried oregano crumbled
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in water to cover for 15 minutes, then drained
2 bay leaves
1/4 cup coarsely chopped fresh cilantro
4 cups chicken stock
Preheat broiler. Place the tomatillos in a shallow pan and place in the broiler about 2 inches from the heat source. Roast, turning occasionally, until charred on all sides, 5-8 minutes. Remove from the broiler and when cool enough to handle, core and chop the tomatillos . Set aside.
Sprinkle the pork on all sides with salt and black pepper. Spread some of the flour on a plate and dust the pork with the flour to coat evenly, tapping off any excess. In a heavy- bottomed frying pan over medium-high heat, warm the vegetable oil. Working in small batches, add the pork cubes and brown well on all sides, 3-5 minutes. Using a slotted spoon, transfer the pork to a large soup pt.
Discard any fat remaining in the frying pan and place pan over medium heat. Add the onions and saute, stirring occasionally, until soft, about 5 minutes. Add all of the chilies and bell peppers and saute until fragrant, 3-4 minutes. Add the garlic and saute for 1-2 minutes longer.
Transfer the sauteed onions and peppers to the soup pot. Add the chopped tomatillos, oregano, cumin, coriander seeds, bay leaves, cilantro and chicken stock and bring to boil. Reduce the heat to low simmer gently, uncovered, until pork is tender when pierced with a fork, 2-3 hours.
Taste and adjust seasonings.
Optional: Quartered red potatoes may be added to the stew when tomatillos are added , if desired.
10-12 lb. pumpkin or individual sugar pumpkins about 6
2 lbs. stew meat
2 tablespoons olive oil
1 poblano pepper, diced into large pieces
1 onion , diced
1 lb. new potatoes , quartered
2 small or 1 large yam, peeled and cubed
3 carrots, peeled and diced
2 stalks celery, diced
1 -15oz. diced fire roasted tomatoes
2-3 cups beef stock
salt and pepper , to taste
1 bay leaf
2 -3 sprigs fresh thyme
2 zucchini, sliced
1 can garbanzos, drained
1 1/2 cups corn
3 pears, peeled , seeded and diced
Carve a hole at the top of the pumpkins or pumpkin; remove the seeds and stringy pulp inside. Rub the outside of the pumpkins with oil and place on foiled lined baking sheet. Set aside.
Brown the meat in a dutch oven, then add the onions. Pour in the stock and fire roasted tomatoes. Bring to boil and simmer for 30 minutes. Add the rest of the ingredients except the zucchini, corn, pears and garbanzo beans. Bring to a boil once again and simmer 30 minutes longer. After the last 30 minutes remove bay leaf and thyme stems. Stir in the remaining ingredients and ladle into the prepared pumpkin or pumpkins. Bake for 2 hours or until pumpkin is tender. Make sure to eat the baked pumpkin along with the stew.
3 lbs. stew meat
salt and pepper, to taste
1/4 cup flour
1/2 cup red wine
1 qt. beef stock
1 -15 oz. can diced tomatoes
2 bay leaves
1 large onion, sliced
2 cloves garlic, minced
2 leeks, sliced, white parts only
3 stalks celery, cut into chunks
4 carrots, peeled and cut into chunks
6 small new potatoes, cut into chunks
2 cups butternut squash, peeled and cube to the size of the other vegetables
2 parsnips, peeled and cut into chunks
2 turnips, peeled, cut into chinks
In a large pot, toss the cubed beef with the flour, salt and pepper. Remove from pot , drizzle with a little bit of olive oil and brown meat in small batches. Remove meat to a plate and set aside. Add the onions and saute until just beginning to soften. Pour in red wine to deglaze the pot, scraping the nice brown bits from the bottom of the pot. Pour in the stock and add the beef , leeks, garlic, bay leaves and celery. Bring to a boil and reduce to simmer until meat is tender. Remove the bay leaves. Add the rest of the ingredients and simmer until vegetable are tender when pricked with a fork. Add more stock if needed.
1 lb. boneless pork roast
1/2 tsp salt
4 cups water
4 dried ancho chili peppers, stemmed and seeded
5 cloves garlic
1 1/2 tsp. dried Mexican oregano
2 tablespoons vegetable oil
1 onion, diced
24 oz. well-drained canned hominy
4 cups chicken stock
Fried tortilla shreds or chips
Preheat oven to 425 degrees. Cut the pork roast into 1 inch cubes. Place cubed pork into a large heavy bottomed pot; place in oven and roast meat for 15 to 20 minutes or until meat is caramelized. Remove from oven and add the water to the meat. Over medium high heat bring meat mixture to a boil and reduce to a low simmer for about 20 minutes or until meat begins to be just tender. Place dried peppers in a large bowl. Strain the meat and broth over the peppers in the bowl. Allow the peppers to steep in the hot broth for 20 minutes. Transfer the peppers, liquid , garlic and oregano into a blender and process until smooth. Add diced onion to the soup pot the meat was roasted in and saute in the vegetable oil until onion begin to turn golden. Pour the pepper mixture into the pot along with the meat and hominy. Pour in the chicken stock. Bring to boil and allow to simmer until meat is tender. Add more chicken stock if needed. Adjust seasonings as needed. Serve with garnishes.