- 12-18-2013, 09:47 AM
I recall that Jamie mentioned in on of the CnB podcasts that the Stew-roids series was one of the most popular sets of articles he's ever done. I find that comical since he basically turned his blog into an online recipe cook book...with titties and trannies. I can't deny that it got me making stews and soups more often though.
So, I was curious what everyone's been cooking up lately? My two hands-down favorites lately are the Kotsupafor and that medieval beef stew. On both I've doubled up the herbs and spices. I also found a great recipe in a spice shop in Sarasota that I make a lot too. It's worth a share...
Has anyone come across anything else that's good too? Share the knowledge...
- 12-19-2013, 01:26 AM
- 12-19-2013, 05:31 AM
I just buy some meat and some veggies that could go with it and then have that, I just try to have a good weight ratio so I don't end up with too little meat.
Sadly the only thing I can get with bone in it is chicken. So I have that most often.
12-19-2013, 06:09 AM
12-19-2013, 09:24 AM
Wow, I guess I'm showing a sally-side of me with the effort I put into my cooking.
I do love cooking
12-19-2013, 09:41 AM
12-19-2013, 09:50 AM
The only thing I want for Christmas is a crock pot so I can get my all-day stew recipes going. I can't wait to come home after a day of work and training to a steamy stew ready to eat. I guess these are the things I fantasize about now...
12-19-2013, 05:11 PM
12-19-2013, 05:12 PM
12-19-2013, 05:37 PM
12-19-2013, 05:47 PM
12-19-2013, 07:01 PM
12-19-2013, 08:07 PM
12-19-2013, 08:51 PM
Good a spot as any for a first post, I guess.
My buddy called my soup the best he's ever had. In front of his own mother. Since she's Ukranian, I've never left her house without being so full I couldn't tie my shoes, so that's worth something to me. Here's how I made my recent batch:
Grab your largest pot, stick in two turkey carcasses. A gallon ziplock of leftover bones from ordering wings works great too. The more joints the better.
Throw in 5lbs of chicken thighs. Or as much as you can fit in the pot.
Add 4 large onions. Whole. Don't even peel them. Throw in a pound or two of carrots, same treatment.
Fill the pot to about the 3/4 point with water for now. Get it to boil, add in some more water to get everything under, turn it down to a simmer, and stick a lid on it.
Stir every hour for a few hours (3-5) until the meat falls off the bones.
Separate everything from the broth.
Toss the bones. Add the meat back in, peel and chop up the onions and carrots. Add a whole bag of chopped up celery. Now's the time to throw in any extra chicken, bones removed, you can fit. Add water enough to submerge everything again if necessary.
Let it cook for another hour or two.
Add in salt until it tastes perfect, then add a little more. Maybe six tablespoons of black pepper. Eyeball this stuff, it's just soup.
Edit: The current batch includes a diced ginger root and a bulb of garlic. Delicious.
12-20-2013, 09:29 AM
12-23-2013, 05:08 AM
I made this with 5kg of roo mince, which I picked up from the local butchers for $25.
5400kcal, 1110g protein, 60g carbs, 65g fats
6 servings = 900kcal, 185g protein, 10g carbs, 11g fats
Perfect for people dieting down... some people will want the fattiest ground beef they can get their hands on
5kg ground kangaroo
3 medium onions, chopped
5 cloves garlic, minced
2 large tomatoes
Half bottle tomato purée
1 1/2 cups broth (I had kangaroo broth from a spiced stew I made)
6T chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp cinnamon
2 tsp nutmeg
1 tsp cayenne
1 tsp sea salt
1 tsp pepper
Saute the onions in the oil in a large pot. Sprinkle with salt and pepper, then add the meat and garlic and cook until brown
Add tomato pureé, tomatoes, broth and spices. Bring to the boil, then reduce heat and simmer 1-2 hours.
Enjoy! Makes 6 large servings.
I think a tablespoon of vegemite would have done it good as well personally after tasting it
Some bell peppers would have made it great also
12-24-2013, 06:32 AM
This is what it looked liked, served with garlic and chilli sautéed broccoli and cauliflower and some Mexican chipolte sauce
01-21-2014, 01:02 PM
01-21-2014, 02:37 PM
Here's an easy slow-cooker/crockpot recipe:
2 Onions, chopped
3lbs meat, cubed (I've used pork tenderloin, or a mix of pork and stewing beef, it doesn't matter)
2 cups sauerkraut, drained and rinsed (make sure it's not "vinegared" sauerkraut)
1 whole cabbage, chopped
6 oz dried mushrooms, rehydrated in boiling water (keep the liquid)
1 cup beef broth
8 oz fresh mushrooms
2 tsp ground caraway seed
2 bay leaves
1 TBSP Marjoram
I usually throw in the onions, 1 tsp caraway seed, the meat, the bay leaves, the sauerkraut, the mushrooms (fresh and drained ones), the marjoram, the chopped cabbage, pour in the beef broth and about 1 cup mushroom liquid and top it with the remaining caraway seed. Throw a lid on it, put that bastard on high for 6 hours, then turn to low for 2 hours. Eat. Be happy.
01-21-2014, 03:16 PM
That sounds good. I might try that but with the vinegar and some ketchup and barley per my uncle's sweet and sour soup.
01-21-2014, 05:07 PM
Got out of work early for a hell of a lot of snow. Let's make...
Three Scotch Chili
6lbs 90% ground beef
2.5lbs hot pork sausages, FROZEN
2 large jars of peppers of choice
32oz canned beans
12oz tomato puree
1 small jar diced garlic
1 container chili powder
Pour a scotch. You've had a hard day.
Dump entire contents of peppers into pot on med/high. I use crushed hot cherry and jalapeno.
Dump in that garlic.
Dump all the beef in. Stir this occasionally with a big wooden spoon.
Slice sausages up the middle, then cut into discs. If they weren't frozen or your knife's dull, it sucks to be you.
Fry those in a pan to a dark brown on both sides. The sausage part is a labor of love, so hang back and enjoy the scotch. Add to the pot.
Refill your scotch.
Dump in chili powder and stir.
Dump beans into pot. I aimed for high fiber (lowers carb content)- pinto and black.
Dump in tomato puree.
Add any spices you like. I went hog wild with cinnamon, turmeric, black pepper, and roasted ginger.
Technically, you can eat this right now and should do so if necessary. But it's totally better if you watch a Tony Jaa flick while it simmers in its own flavors before you dig in.
Excluding the scotch, we're looking at ~$35 for some 9lbs of food.
01-21-2014, 05:15 PM
01-21-2014, 07:13 PM
My version of Medieval Stew
3lbs venison or stewing beef
2 onions, chopped
2 large carrots, chopped
2 ribs celery, chopped
2 medium turnips or 1 swede (rutabaga) cubed
8 oz - 16 oz fresh mushrooms, sliced
6 garlic cloves, minced
1 cup beef broth
1/2 cup red wine or dark beer (e.g. Guiness)
2 sprigs FRESH rosemary, chopped finely
1 small bunch FRESH parsley, chopped
Salt & Pepper
Throw it all in the crockpot on low for 8hrs.
Drink the rest of the beer.
01-22-2014, 05:54 PM
soup is so good had to give props. I have tweaked it recently by adding ground clove and a whole thing of fresh parsley.
01-23-2014, 04:07 PM
01-23-2014, 04:08 PM
01-23-2014, 05:34 PM
01-23-2014, 06:45 PM
01-24-2014, 05:37 AM
01-24-2014, 08:52 AM