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Stew
Nov 16, 2015 16:20:40 GMT -5
karitx likes this
Post by Chuckie on Nov 16, 2015 16:20:40 GMT -5
An abysmal, rainy/cool Fall day here, reminds me of Ireland! Thought stew sounded good, so into the well it goes. Will light a fire later on the hearth, and have a bowl w/a good dry red wine and hot biscuit--- mmmmMMMMMMM!!
CHEERS! Chuckie
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Stew
Nov 16, 2015 21:43:37 GMT -5
Post by chipperhiker on Nov 16, 2015 21:43:37 GMT -5
Now you're just teasing us, with all this talk of a nice thick stew, wine, and a nice warm biscuit! Now I need a recipe!
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Stew
Nov 16, 2015 23:23:15 GMT -5
Post by mach12 on Nov 16, 2015 23:23:15 GMT -5
When I see celery I know it's gonna be good!
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Stew
Nov 16, 2015 23:24:45 GMT -5
Post by Chuckie on Nov 16, 2015 23:24:45 GMT -5
Now you're just teasing us, with all this talk of a nice thick stew, wine, and a nice warm biscuit! Now I need a recipe!
Chipper: LOL, I don't HAVE a stew "recipe"--I put like a scoop of flour in a plastic grocers bag, shake in some garlic & onion powder, a shake or two of marjoram, whole thyme, celery seed/salt, oregano, dried parsley, basil, seasoned salt and whatever OTHER spices I have in the cupboard that trip my trigger! Then I shake them w/the flour, chunk up the meat (on sale Arm Roast 2nite), toss into the same bag, shake hell outta it. Brown in HOT Canola in skillet w/onions, then into the big pot w/copious amounts of celery, 1/4 cup Worcestershire sauce, carrots, new potatoes & mushrooms---IF I have the latter on hand---then add two large bay leaves & liquid to cover (tonight I had a partial carton of beef broth, about a cup of Merlot, and then added filtered H20). I then loosen the cooked on stuff in the skillet w/water or broth, and put in the pot as well. Save the seasoned flour for thickening later---I put in a cottage cheese container & shake w/broth from the stew, along w/some corn starch IF I need a LOT of thickening (mine did). As an aside, be VERY CAREFUL shaking the seasoned flour and/or cornstarch w/HOT broth, as the lid WILL swell & POP if you don't release the pressure!! It was still SO THIN that I did a roué in a skillet, added some stew broth to thicken, then back into the stew pot. I had everything BUT the new potatoes in the well for 20 minutes of gas, added spuds, then 10 more minutes gas, around 2.5 to 3 hours CWTGTO.
As for the BISCUITS, was QUITE lazy (and THRIFTY!) tonight, as they were a leftover store-bought tube in the icebox from when we made a pizza ring for the Knights a few weeks (month?) ago, and they were very near to the end of their shelf life, so into the Chambers instead of the rubbish!!! Was a DE-LISH dinner for a clammy night to be sure, and I'm as full as a tick!!
CHEERS! Chuckie
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Stew
Nov 17, 2015 8:25:59 GMT -5
Post by evangeline on Nov 17, 2015 8:25:59 GMT -5
Chuckie, big YUM. Am also a fan of the Pot of Mystery!
Mine always includes a tablespoon of grated fresh ginger, sauteed w/the onions. If I'm feeling lazy I just chop the ginger because I don't mind the occasional piece of ginger gravel.
& a few tiny pieces of smoked bacon. parboiled for a minute or two, then fished out of the water & in w/the onions.
Am going to steal your seasoned flour technique!
Are you a butter milk biscuit guy or a sweet biscuit guy?
Oh and mushrooms. This may be sacrilege, I dunno, but we have a Trader Joe's nearby and they sell little bags of frozen, pre-prepared mixed mushrooms. Love 'em! $4 per bag, but a little goes a long way.
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Stew
Nov 17, 2015 13:08:52 GMT -5
Post by Chuckie on Nov 17, 2015 13:08:52 GMT -5
Are you a butter milk biscuit guy or a sweet biscuit guy? Oh and mushrooms. This may be sacrilege, I dunno, but we have a Trader Joe's nearby and they sell little bags of frozen, pre-prepared mixed mushrooms. Love 'em! $4 per bag, but a little goes a long way. We USUALLY make Monkey's Nana's biscuits--original recipe called for dipping the cut out biscuits into melted LARD b4 you place on tray to bake!!! LOL, needless to say we changed the "lard" to " BUTTER" so the vegetarian Monkey could eat some! Also, hers had A LOT of sugar in them, and I cut it pack to next to nothing--like from 1/4 cup to 1 TBS! Once when Monkey was TDY, I made our infamous Towne Pub's fried chicken. It is bisquick & self rising flour mixed together, chicken presoaked in buttermilk then dipped in the mix. It is ALWAYS pan friend IN LARD @ TP, so I did it that way in the electric skillet at home (I NEVER have luck frying chicken any other way, as the outside burns and the inside is bloody. IF you follow the electric skillet recipe, it comes out PERFECT every time! ) Anyhow--I digress--since I HAD lard there, I melted some & did the biscuits per Nana's recipe, and OMG, were they G-O-O-D!!! I think I posted that recipe out here-- IF so, will link it up. If NOT, will find/scan it @ home & post. My afternoon to sit w/Mom so I am @ her place now on laptop. We only hit Trader Joes about once a year because it is on the far side of KC. Will look for those mushrooms though when we do! CHEERS! Chuckie
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Stew
Nov 17, 2015 16:42:58 GMT -5
via mobile
Post by chipperhiker on Nov 17, 2015 16:42:58 GMT -5
Pot of Mystery!!! Love it. I am kind of a fan of these method-type recipes, where you use what's on hand. Thanks, Chuckie, especially for the CWTGTO guidelines. I still need to put that feature to more use.
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