Burgoo

This dish was totally extraordinary.

Burgoo is said to be the name of an oatmeal porridge served to English sailors in the 18th century and beyond. Burgoo of yesteryear had any meat available to the hunter. Akin to gumbo in many ways it does not depend on a roux. It is just a pot of pretty much anything handy. “Kentucky Burgoo is eaten all year around, but like most stews, it’s popular in the colder months. It is also a traditional part of Derby Day in Louisville, along with the official drink, the Mint Julep.” It should be cooked in an iron pot.

1 Lb. Pork Shoulder, (Picnic Roast) fat cut off, cut into squares
½ Lb. Beef Shoulder (Chuck) fat cut off, cut into squares
1 chicken thigh, w/bone and skin

1 Tbsp. Olive Oil
1 small onion chopped
2 carrots, skinned and chopped
Mix of red, orange and yellow bell pepper, chopped
1 small Jalapeño pepper cut into thin coins
3 Roma tomatoes, skinned, chopped and mashed
3 ears of sweet corn, corn cut from husk
1 Russet potato, skinned and chopped
3 cloves garlic
1 can Lima beans, drained
Tabasco
Worcestershire
S&P
(No herbs)

1 cup chicken stock
1 bottle Sierra Nevada Pale Ale

Brown the pork and beef in olive oil and remove.

Sauté the veggies except for potatoes and lima beans.

Return the meat, add the potatoes and add the liquids. Bring to a boil, and then set the temp to low and cook slow 2 hours. Remove the chicken, debone and deskin and pull the meat apart and return the meat back to the pot.

Add the Lima beans, Tabasco and Worcestershire and cook another 20 minutes on low.

Turn off heat and let rest 5 minutes before serving.

Short Ribs – Crock pot

Carrots, celery, onions and garlic. The broth is 1.5 cups beef broth, 1/2 cup of red wine, .5 tsp garlic powder, .5 tsp onion powder and 1/8 cup Worcestershire, 1 sprig fresh rosemary. 1.5 lbs short ribs, seasoned and browned in a skillet. Served over Parmesan cous-cous. Slow cooked 8 hours.

Mashed Cauliflower w/ Truffle Oil and Parmesan

1 cauliflower, cut into small florets
½ tsp salt
¼ tsp ground black pepper
2 TBSP butter
½ cup Parmesan cheese, grated
1 tsp truffle oil (or a little more for taste)
1 TBSP chopped Italian parsley
1 tsp olive oil

Some relatives visited recently and as a gift brought several olive oils, one being a truffle oil. I looked it up and seems one dish it is great with is a mashed cauliflower.

Put the cauliflower in a food processor and process into rice. Please in a double boiler and steam until just soft. Return to the food processor, add all the remaining ingredients and process into a mash (like potatoes). Add to a pot with a little olive oil and warm up then serve.

You can always add more butter or even cream.

It is wonderful.

 

 

Scallop Chowder

This recipe is a blend of two recipes I found the internet. There is this store called Aldi’s that sells large frozen scallops for cheap. This is a very tasty dish.


1 TBSP olive oil
2 strips bacon cut into lardons, I use smoked Applewood in think individual slices at the deli
1 small chopped onion
½ chopped red bell pepper
1 celery stalk, peeled and chopped
1 clove garlic from garlic press
½ cup dry white wine (Chardonnay)
1 – 8 oz. bottle clam juice
½ cup chicken stock
1 – 8 oz. container of heavy whipping cream
Gemstone potatoes cut into small squares with skin left on
Cayenne – dash for taste
S&P
Tarragon – dash for taste
Dried parsley

Fry bacon lardons in olive oil, sauté onions in bacon oil, add red bell pepper and celery and sauté, then 1/2 cup wine and reduce wine.

Add remaining liquids, clam juice, chicken stock and cream, add Gemstone potatoes chopped with skin on and garlic. Let reduce on medium heat until the potatoes start to get soft. With a potato masher, mash around the pot just a few times to thicken the chowder with potatoes.

Add cayenne, S&P, a touch of tarragon and cook and reduce until potatoes are soft.

Add scallops and scallop juice and cook 15 minutes.

Garnish with dried parsley.

Serve

 

Chicken Pot Pie

Chicken Stock
3 chicken thighs
1 carrot (chopped)
1 celery stalk (chopped)
½ onion (chopped)
1 TBSP peppercorns
1 small bay leaf
3 cups water

This is a classic chicken stock. I use this recipe in all my dishes needing a good chicken stock. In fact this also works well for veal stock and turkey stock substituting the meats. Place all in a soup pot and bring to a boil. Simmer 10-15 minutes or until you think the chicken has just cooked. Remove chicken and cool. Strain the chicken stock and discard the vegies. Save the stock in a two cup measuring cup so you can pour it later a bit at a time into the sauce. Once the chicken has cooled, deskin, debone and shred the chicken meat and set a side.

Pie Filing
1 carrot (cubed)
1 stalk celery (cubed)
½ small onion (chopped)
2 green onions (chopped)
1 clove garlic (cut into coins)
½ cup or more frozen peas
1 small bay leaf
4 TBSP butter
4 TBSP flour
Deskin, debone, shredded chicken
Salt and pepper
White wine
1 cup or more as needed Chicken stock
Cream (you have to feel how much you want for color and consistency) Maybe two TBSP.

In a large fry pan, melt butter, and on a little higher than medium heat sauté onions, carrots, celery, garlic until onions become transparent, add flour and stir until the veggies are coated. Move the heat to medium heat and add white wine and stir to begin making a paste. Add chicken stock a little at a time and stir each time, making thick gravy and then add cream until you get the right consistency looking for color and consistency. Add the meat, bay leaf and peas and stir. Gauge how thick you want the filing sauce. Once you get the right mix (it has to look good and taste good), reduce heat to simmer and let simmer about 15 to 20 minutes covered. Watch it not letting it over cook or burn. If you need to add more fluid you can. Remember the final cooking will occur in the oven. Then turn off heat and cover. It can cool down while you make the pie crust.

Pie Crust (Martha Stewart, Heavy Equipment Food Processor)
1 1/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon sugar
1/2 teaspoon salt
2 2/3 TBSP ice water
8 TBSP cold butter

Add the butter then the flour and salt and sugar to a food processor and pulsate about 10 times until the flour becomes course. Then turn on the food processor full speed and add the cold water a TBSP at a time until right before the flour turns into a ball. It should be thick crumbles. If you let it turn into a ball it will become too hard. Turn off. Remove the blade being careful not to cut your fingers. Then pull out all the flour crumbles and mash into a ball on a piece of plastic wrap. Complete wrap the dough and refrigerate 1 hour. Flour a board, rolling pin and the dough and roll out wider than your pie dish. There are many ways to do this. I like this method in the youtube link below. Using wax paper b/c the biggest issue is getting the pie crust from the rolling board to the pie plate without tearing it in half as you move it. Pie crust is not bound together like bread dough.

Making the Pie
Take a Pyrex pie plate, add a little oil to the bottom, pour in the filling and then cover with the pie crust. The rest is your design.

Preheat oven 425⁰, bake 40 minutes or until the pie crust is golden. Let stand 5 minutes before serving.