Cold Mountain Meal
- Thread starter earnie
- Start date
Braised anything, creamy polenta, hearty soups/stews/bourguignon, roast chicken, lasagna, cheese
fondue, enchiladas, burritos, chicken tetrazzini, chicken curry, arroz con pollo, casseroles, beef short ribs, stroganoff, roasted pork loin or shoulder or tenderloin, chicken and dumplings, chowder, osso bucco, spaghetti bolognese, creamy macaroni and cheese, stuffed cabbage rolls, homemade or crusty artisan bread or rolls, risottos, paninis, monte cristo sandwiches, homemade pizza, potatoes every-which-way...mashed/twice-baked/stuffed/anna/scalloped, chili (beef, chicken, turkey or bean-no meat), Sandra's chile verde, chile-chicken posole, big meatballs, meatloaf. Good time of year for slow cooking... simmering, roasting, braising...warms up the kitchen, and the soul. smileys/wink.gif
fondue, enchiladas, burritos, chicken tetrazzini, chicken curry, arroz con pollo, casseroles, beef short ribs, stroganoff, roasted pork loin or shoulder or tenderloin, chicken and dumplings, chowder, osso bucco, spaghetti bolognese, creamy macaroni and cheese, stuffed cabbage rolls, homemade or crusty artisan bread or rolls, risottos, paninis, monte cristo sandwiches, homemade pizza, potatoes every-which-way...mashed/twice-baked/stuffed/anna/scalloped, chili (beef, chicken, turkey or bean-no meat), Sandra's chile verde, chile-chicken posole, big meatballs, meatloaf. Good time of year for slow cooking... simmering, roasting, braising...warms up the kitchen, and the soul. smileys/wink.gif
And that's pretty much the menu for tonight. I'm making my all time favorite chili recipe with some
top blade steaks. I usually use a shoulder roast.
Using a variety of chiles gives it a complexity that is lacking in most chili powder. This comes from the chef of Cafe Annie in Houston. We love beans, so I generally cook a pot of pinto beans and add them to individual servings but it's delicious without them. I think the chicken broth makes it too rich, so I use part water. Leftover chili makes a great enchilada sauce for cheese and onion enchiladas.
Tex-Mex Chili
Chili from Cafe Annie in Houston and was also in Fine Cooking Magazine.
1 Tbs cumin seeds
1 1/2 tsp coriander seeds
1 Tbs dried oregano (I use Mexican)
3 Tbs vegetable oil
3 lb beef chuck, cut into 1/2 inch cubes
1 medium yellow onion, chopped
8 cloves garlic, chopped
5 fresh jalapenos (preferably red), stemmed, seeded and chopped
3 Tbs masa harina
2 Tbs ground pasilla chile powder
2 lbs tomatoes (fresh or canned), seeded and chopped
1 dried chipotle
1 dried New Mexico chile
1 12-oz bottle dark beer, such as Negra Modelo (I've used Beck's)
1 oz unsweetened chocolate
4 cups water or homemade or low-salt canned chicken broth
1 Toast the cumin and coriander in a small skillet over low heat and grind in a spice grinder.
2 In a large, heavy-based skillet, Dutch oven or stockpot, heat the oil until very hot. Brown the meat in the oil inbatches (add more oil as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don't clean the skillet after browning the meat.
3 To the same skillet, add the onion, garlic, jalapenos, masa harina, pasilla powder, the toasted
4 ground cumin and coriander and dried oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate and water or stock. Simmer until the meat is fork-tender, about 1 and 1/2 hours. Remove the whole chiles before serving.
top blade steaks. I usually use a shoulder roast.
Using a variety of chiles gives it a complexity that is lacking in most chili powder. This comes from the chef of Cafe Annie in Houston. We love beans, so I generally cook a pot of pinto beans and add them to individual servings but it's delicious without them. I think the chicken broth makes it too rich, so I use part water. Leftover chili makes a great enchilada sauce for cheese and onion enchiladas.
Tex-Mex Chili
Chili from Cafe Annie in Houston and was also in Fine Cooking Magazine.
1 Tbs cumin seeds
1 1/2 tsp coriander seeds
1 Tbs dried oregano (I use Mexican)
3 Tbs vegetable oil
3 lb beef chuck, cut into 1/2 inch cubes
1 medium yellow onion, chopped
8 cloves garlic, chopped
5 fresh jalapenos (preferably red), stemmed, seeded and chopped
3 Tbs masa harina
2 Tbs ground pasilla chile powder
2 lbs tomatoes (fresh or canned), seeded and chopped
1 dried chipotle
1 dried New Mexico chile
1 12-oz bottle dark beer, such as Negra Modelo (I've used Beck's)
1 oz unsweetened chocolate
4 cups water or homemade or low-salt canned chicken broth
1 Toast the cumin and coriander in a small skillet over low heat and grind in a spice grinder.
2 In a large, heavy-based skillet, Dutch oven or stockpot, heat the oil until very hot. Brown the meat in the oil inbatches (add more oil as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don't clean the skillet after browning the meat.
3 To the same skillet, add the onion, garlic, jalapenos, masa harina, pasilla powder, the toasted
4 ground cumin and coriander and dried oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate and water or stock. Simmer until the meat is fork-tender, about 1 and 1/2 hours. Remove the whole chiles before serving.
desertjean
Well-known member
I love stews and soups with crusty bread. Butternut Squash Bisque...
Baked Potato Soup
Sausage Kale Soup
Beef Stew
Chicken n Noodles (or Beef n Noodles)
Polish Sausage with Brussel Sprout Mash
And a new fave, the Milk Braised Pork
Baked Potato Soup
Sausage Kale Soup
Beef Stew
Chicken n Noodles (or Beef n Noodles)
Polish Sausage with Brussel Sprout Mash
And a new fave, the Milk Braised Pork
and this is one of my favorite winter soups.... super healthy too, and no dairy!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=54969
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=54969
heather_in_sf
Well-known member
I always like roast chicken with mashed potatoes. Last night I made it with sunchokes and mushrooms
in my new covered porcelain roaster, with Meyer lemon and sage. It was so wonderful, even though I wasn't hungry it was a nice meal.
in my new covered porcelain roaster, with Meyer lemon and sage. It was so wonderful, even though I wasn't hungry it was a nice meal.