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Food Art Friday for June 5th
Posted by Trish | Under Food Art Friday Jun 5, 2009
Pumpkin Stew
Posted by Trish | Under Beef, Dinner Wednesday Oct 29, 2008 From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10
| 2 lbs. beef stew meat, cut into 1″ cubes | 3 tbsp vegetable oil, divided | |
| 1 c. water | 3 large potatoes, peeled & cut into 1″ cubes | |
| 4 medium carrots, sliced | 1 large green pepper, cut into ½” pieces | |
| 4 garlic cloves, minced | 1 medium onion, chopped | |
| 2 tsp salt | ½ tsp pepper | |
| 2 tbsp instant beef bouillon granules | 14½ oz. diced tomatoes | |
| 1 pumpkin (10-12 lbs) |
In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Food Art Friday for October 3rd
Posted by Trish | Under Food Art Friday Oct 3, 2008
Puebla Chicken and Potato Stew
Posted by Trish | Under Dinner, News, Pork, Poultry Thursday Jul 3, 2008
Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8
| 2 lbs. chicken thighs (with skin & bone) | 6 c. water | |
| 1 large white onion, quartered | 2 tsp salt | |
| 2 garlic cloves, unpeeled | 14 oz. whole tomatoes in juice (1 can) | |
| 4 tsp Chipotle chilies in adobo (chopped, canned) | 1 tsp dried oregano (preferably Mexican) | |
| 1 tbsp vegetable oil | 1 ½ oz. dried Spanish chorizo, finely chopped (1 link) | |
| 1 lb. boiling potatoes | 2 oz. queso fresco, crumbled (½ c.) | |
| avocado | corn tortillas |
Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat. Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin & bones.
While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic & transfer with onion to a blender. Add tomatoes with juice, chilies, & oregano, then puree until smooth.
Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes & onions to chorizo mixture along with 2 cups broth. Stir in chicken & simmer 10 minutes. Serve sprinkled with cheese. Garnish with avocado slices & warm corn tortillas, if desired.
Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco. The remainder of the chicken broth not used can be saved for later use.
Saucepot Tips – Perfect Microwave Potato
Posted by Trish | Under Saucepot Wednesday Apr 16, 2008
Submitted by jennifer_ann7
After washing the potatoes & piercing them, rub cooking oil over them. Microwave for approximately 6 minutes per potato. Before serving, wrap each potato in a paper towel for 5 minutes. This helps keep the steam in so the potato is fluffier & more moist when you cut into it.
