Posted by Trish | Under Condiments, Sauces
Monday Nov 17, 2008
Submitted by randilicious
Serves 6
| 3 tbsp canola oil |
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2 c. mushrooms, sliced thin |
| 1 onion, finely diced (about 1½ c.) |
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4 cloves garlic, minced |
| 1 c. red wine |
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4 tbsp whole wheat flour |
| 10 oz. chicken broth (1 can) |
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½ c. water |
| salt & pepper to taste |
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1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
2. Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
3. Mix in the flour. Stir well & often until it becomes a paste-like mixture.
4. Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken.
5. Add water to the desired consistency.
6. Add salt & pepper to taste.
Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.
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 |
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3 large potatoes, peeled & cut into 1″ cubes |
| 4 medium carrots, sliced |
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1 large green pepper, cut into ½” pieces |
| 4 garlic cloves, minced |
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1 medium onion, chopped |
| 2 tsp salt |
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½ tsp pepper |
| 2 tbsp instant beef bouillon granules |
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14½ oz. diced tomatoes |
| 1 pumpkin (10-12 lbs) |
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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.
Posted by Trish | Under Dinner, Seafood
Saturday Sep 6, 2008
Submitted by CrabPlace.com
Serves 6
| 16 blue crabs, steamed |
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½ c. olive oil |
| 1 large garlic clove, skinned |
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1 head of cabbage, sliced into ¼” slivers |
| 1 c. dry white wine (or water can substitute) |
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2½ tbsp kosher salt |
| ½ tsp coarsely ground black pepper |
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½ lb. unsalted butter |
| ½ c. flat leaf parsley, roughly chopped |
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1 loaf fresh bread |
Prepare the steamed crabs for garlic crabs. Place your hand over the backfin leg and pull away the top shell & discard it. Remove & discard the six gills, which look like spongy fingers, & then remove their entrails, using your fingers or a knife. Once clean, tear off the crab’s mouth & any sharp shells that might be protruding. Finally, break the crab in half or leave it whole (you decide). Repeat with the remaining crabs.
When all the crabs are cleaned, place the crabs in the pot along with the cabbage & white wine. You can add the optional salt, pepper, butter, & parsley.
Cover the stockpot & place it on a burner. Raise the heat to medium & cook the crabs until the cabbage & garlic is tender or, about 15 minutes.
Occasionally check the level of liquid, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so all the crabs get a chance to cook directly in the liquid. Serve immediately in a large bowl with fresh bread to sop up the juices.
Chef’s Note: I love Garlic Crabs & prefer to prepare them with already steamed crabs. You can prepare this recipe with live crabs, but removing the shell is a bit cumbersome. For a tangy, sharp flavor, use raw garlic, however if you like it mild use roasted garlic instead. This is a block party favorite: hot or cold, the crabs & juices maintain their wonderful flavor.
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) |
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6 c. water |
| 1 large white onion, quartered |
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2 tsp salt |
| 2 garlic cloves, unpeeled |
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14 oz. whole tomatoes in juice (1 can) |
| 4 tsp Chipotle chilies in adobo (chopped, canned) |
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1 tsp dried oregano (preferably Mexican) |
| 1 tbsp vegetable oil |
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1 ½ oz. dried Spanish chorizo, finely chopped (1 link) |
| 1 lb. boiling potatoes |
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2 oz. queso fresco, crumbled (½ c.) |
| avocado |
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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.
Posted by Trish | Under Beef, Dinner, Lunch, Soups
Sunday May 25, 2008
Submitted by Movidude74
Serves 6-8
| 1 lb. ground beef |
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1 egg, slightly beaten |
| 2 tbsp onion, finely chopped |
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¼ c. rice, uncooked |
| 1 tbsp parsley, snipped |
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½ tsp salt |
| ½ c. water |
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1 tsp Worcestershire sauce |
| 10 ¾ oz. condensed tomato soup (1 can) |
|
dash of pepper |
1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup.
2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
3. Mix remaining soup, water, & sauce; pour over meatballs.
4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.
