stew

Executioners Stew

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Of  course you will wonder what possessed me to name this stew Executioners Stew – well, my thinking goes that if I would have one last meal before the executioner would step in, this would be the last supper I would request. While there are many things I would like to have for that macabre occasion, this one combines five of my favorite foods in one single dish :
Soup, chili-peppers, chicken-gizzards, pigs-feet and ox-tripe.
Certainly not worth dying for, but as a last supper – yes sir, please !
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Anyway, here is to many more years of living the Good Life 🙂
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Link to  Green Sofrito Recipe
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All about  Sofrito
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Link to  Pa Amb Tomà Quet (Tomato Bread)
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Bon Appetit !   Life is Good !
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Executioners Stew With "Pa Amb Tomà Quet"

Executioners Stew With “Pa Amb Tomà Quet”

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Executioners Stew With "Pa Amb Tomà Quet"

Executioners Stew With “Pa Amb Tomà Quet”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Cornish Hen  has very tender meat and does not need to be stewed – it can be grilled, roasted , poached or sautéed.
However, once in a while I like to braise (stew) one because of the delicious sauce this cooking method will produce. So then, this is what I had for lunch today, accompanied by a tall  glass of  iced tea. (No more booze for me, at least for the moment 🙂

Bon Appetit !   Life is Good !
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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Preparation :
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season 8-cut chicken with salt, cayenne pepper and granulated garlic in olive oil until golden brown

season 8-cut chicken with salt, cayenne pepper and granulated garlic in olive oil until golden brown

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add onions, saute until translucent

add onions, saute until translucent

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add chorizo, saute until starting to brown

add chorizo, saute until starting to brown

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add diced red peppers, garlic paste and scallions, saute one minute

add diced red peppers, garlic paste and scallions, saute one minute

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deglaze with merlot, add small blanched potatoes, chopped tomatoes with their juices, cannelini beans and straw mushrooms

deglaze with merlot, add small blanched potatoes, chopped tomatoes with their juices, cannelini beans and straw mushrooms

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simmer until sauce sliightly thickens and chicken is cooked through, about 15 minutes

simmer until sauce slightly thickens and chicken is cooked through, about 15 minutes

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 add grated asiago cheese, check / adjust seasoning

add grated asiago cheese, check / adjust seasoning

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to serve, sprinkle with chopped cilantro

to serve, sprinkle with chopped cilantro

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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Steer Neck Soup

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This  was the perfect dinner for yesterday’s cold evening. First a big bowl of this soup, then outside on the terrace by the lake for a night-cup, wrapped in two blankets and a few glasses of hot “Glühwein mit Schuss” (mulled wine with rum). Great evening 🙂

Bon Appetit !  Life is Good !

Note : If you can not procure steer neck, substitute beef or veal neck. The taste will be slightly less “beefy”

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Steer Neck Soup With Egg And Horseradish

Steer Neck Soup With Egg And Horseradish

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Ungarischer Rinder Gulasch (Hungarian Beef Goulash)

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In  my opinion, one of the best way’s to prepare a tough beef cut is to transform it into Paprika Gulasch  (Paprika Goulash or Hungarian Goulash).
While there are  many great and not so great recipes out there, the basic principle to a great goulash is simple: Same amount of onions and meat by volume, LOTS of sweet paprika, no flour to thicken (the onions will take care of that) and most important :  Goulash seasoning, which will set it’s flavor apart from any other meat stew : 1/3 finely chopped caraway seed, 1/3 finely chopped thyme, 1/3 finely chopped lemon peel.

“Ungarischer rinder gulasch mit gemelli und gurkensalat”
“Hungarian beef goulash with gemelli and cucumber salad”

Bon Appetit !   Life is Good !
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goulash with pasta, schmelze and yogurt / dill cucumber salad

goulash with pasta, schmelze and yogurt / dill cucumber salad

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Gratinated Beef, Beans & Potato Stew With Fried Onions

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This  must be my 25th different use for beef ribs other than just plain BBQ.
Incidentally, this is also without a doubt one of my best loved way’s to cook beef rib’s.
It is a bit robust for this time of the year here in Florida, but as I said often –
thank’s God for A/C 🙂
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Bon Appetit !   Life is Good !

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Beef Ribs, Potato, Cannellini, Garlic, Onion, Shiitake, Cilantro

Beef Ribs, Potato, Cannellini, Garlic, Onion, Shiitake, Cilantro

Simmer Ribs, Garlic, Kosher Salt And Freshly Ground Black Pepper Until Ribs Are Almost Tender

Simmer Ribs, Garlic, Kosher Salt And Freshly Ground Black Pepper Until Ribs Are Almost Tender

Add Potatoes, Simmer Until Potatoes Are Almost Tender,

Add Potatoes, Simmer Until Potatoes Are Almost Tender, Set Aside

Saute Onions And Shiitake In Olive Oil Until Onions Are Translucent

Saute Onions And Shiitake In Olive Oil Until Onions Are Translucent

Add Beans

Add Beans

Add Ribs, Potatoes And Stock, Bring To A Simmer. Sprinkle With LOT'S Of Finely Grated Parmigiano Reggiano

Add Ribs, Potatoes And Stock, Bring To A Simmer. Sprinkle With LOT’S Of Finely Grated Parmigiano Reggiano

Bake Until A Golden Crust Is Achieved

Bake Until A Golden Crust Is Achieved

Sprinkle With LOT'S Of Fried Onions

Sprinkle With LOT’S Of Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

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Stew Of Split Pork Hock’s, Green Peas & Potatoes

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Last  night’s late dinner was one of these “hate it or love it” dishes.
Obviously, I love my specialty cut’s and offal, realising that not everybody shares this love. On the other hand, For the folks who do love this stuff, there is never enough of it to find, neither in the supermarket, nor in the majority of restaurants. ( Sadly, most cooks these days lack the knowledge, experience and passion to prepare these dishes). So, for the benefit of my fellow offal and specialty cut’s lover’s, here is one of my more simple but, nevertheless, very satisfying concoctions.

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Bon Appetit !   Life is Good !

Stew Of Split Pork Hock, Split Green Peas & Potatoes

Stew Of Split Pork Hock, Split Green Peas & Potatoes

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Simmer Split Hock's In Salted Water

Simmer Split Hock’s In Salted Water

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Add Onion, Garlic & Bay leaf

Add Onion, Garlic & Bay Leaf

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After 90 Minutes, Add Slit Peas. Simmer until Hock's & Peas Are Tender

After 90 Minutes, Add Split Peas. Simmer Until Hock’s & Peas Are Tender

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Remove Ans Discard Hock's &  Bay Leaf, Add some Grated Asiago, Blend Soup Until Smooth

Remove And Discard Bay Leaf’s, Remove & Reserve Hock’s. Add Some Heavy Cream & Grated Asiago Cheese, Blend Soup With A stick Blender Until Smooth

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Add Small cooked Potatoes & Return Hock's To Pot. Adjust Seasoning If Necessary

Add Small Cooked Potatoes & Return Hock’s To Pot. Adjust Seasoning If Necessary

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To Serve, Sprinkle With Finely Diced Chilis And Sliced Scallion

To Serve, Sprinkle With Finely Diced Chilis And Sliced Scallion

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Stew Of Split Pork Hock, Split Green Peas & Potatoes

Stew Of Split Pork Hock’s, Split Green Peas & Potatoes

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Stew Of Split Pork Hock, Split Green Peas & Potatoes

Stew Of Split Pork Hock’s, Split Green Peas & Potatoes

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“ Quer durch den Garten “ ( Across the Garden)

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When I was a kid, during the summer and the harvest season my mother, usually at least twice a month on a saturday, made a stew she called “quer durch den garten”, which literally translates into “across the garden”. It was never the exact same stew because she used whatever fresh vegetables were available that day and usually a stew-cut of beef, sometimes sausages or chicken.The starch was either potatoes, pasta or rice, depending on what was leftover in the fridge or readily available from the cupboard. When we sat down to the table we never knew which vegetables, starch or protein to expect. Traditionally, most folk’s  don’t put egg into the stew, but I like the added richness when you mix it with the broth. However, there was always an abundance of fresh vegetables and herbs. I believe this is the dish which has installed  my livelong love for stew’s of any kind in me .


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P.S.
The combination of beef, vegetables, spaetzle, herbs and fried onion  is called “ Geisburger Marsch”

Bon Appetit ! Life is Good !
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Happy Bastille Day France ! (Coq au Vin )

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Let’s celebrate the day with a classic  ” Coq Au Vin “.
But first :

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” Bastille Day is the name given in English-speaking countries to the French National Day, which is celebrated on the 14th of July each year. In France, it is formally called La Fête Nationale (The National Celebration) and commonly Le quatorze juillet (the fourteenth of July). It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789; the anniversary of the storming of the Bastille fortress-prison was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution. Festivities and official ceremonies are held all over France. The oldest and largest regular military parade in Europe is held on the morning of 14 July, on the Champs-Élysées avenue in Paris in front of the President of the Republic, French officials and foreign guests.”
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To help you celebrate at home (or just to have a great meal because it is saturday
or whatever day     🙂 ,
here is one of my old standby’s for a hearty meal.  And just because there is a lot
of wine in the marinade and sauce does not mean you should not make the meal
even better with another bottle of grat red wine.
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                                                          Photo Credit: Hans D. Susser

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Marinade :

Chicken 1200 gr , 8 cut, Bone in
Bay Leaves                                    5 ea
Thyme Sprig                                 2 ea
Rosemary Sprig                           1 ea
Cloves                                            5 ea
Mirepoix                                       1 lb
Garlic chopped                            5 Gloves
Burgundy Red                              1 ½ qt

Preperation:

Olive Oil                                       2 oz
Tomato Paste                              2 oz
Sweet  Paprika Powder             1 oz
AP Flour                                       3 oz
Salt & Black Pepper                   to Taste

For the Garnish :

Butter                                             1 oz
Bacon                                             3 oz
Button Mushrooms                     5 oz
Silver Onions, parboiled           3 oz
Parsley, chopped                         1 oz
Salt & Black Pepper                     to Taste
Heart shaped toasted bread wedges

Method :

In a stainless steel container combine the chicken and the marinade
ingredients for 24 hours.
Remove the chicken, pat dry and season liberally with salt and freshly
ground black pepper.
In a heavy cast iron pan, sauté the chicken in the olive oil until mahagony brown.
Remove the chicken, add flour and sauté until dark brown roux forms.
Return the chicken together with the stock, mirepoix , cloves, bay leaves, herbs and cover.
Place in a 300* oven until chicken is tender, approx. 30-40 minutes.
Remove chicken and strain the sauce in a saucepan. If necessary,
simmer and reduce the sauce until it reaches the desired consistency.

Garnish:

Render the bacon until crispy. Remove the bacon , add the butter, mushroom and onion and sauté for one minute. Add parsley, salt and pepper to taste.

To serve :

Place the chicken on a platter, cover with sauce , garnish with mushroom and onion and top with toast’s.
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” Chicken, Veggies & Potato Stew “

Skipped breakfast today, so at 11.00am, early lunch.

A friend   asked me the other day to make some stew for
him and his wife, so he’ll be happy when I show up in a while
with a steaming pot of this  🙂

Bon Appetit ! Life is Good !

 

” Pork Rib & Vegetable Stew “

Friday’s Dinner: Ribs are not just for grilling 🙂