Lumberlegs
fully equipped rock polisher
Not Dead
Member since September 2021
Posts: 1,790
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Post by Lumberlegs on Jan 24, 2023 18:20:14 GMT -5
I've been eating this weekly for about a month and half, it's so damn good and hearty. Take 1lb of pork sausage, sage, breakfast, Italian, etc. and start to fry it in a big saucepan, med-high heat. I like to add rosemary with sausage, but fennel would work well.
While that's starting to cook, add to a big stew pot - 1-2 cans of stewed tomatoes and 1 box of chicken or beef broth. Beef adds a heartiness, chicken a more mellow flavor. To the pot add 2 big carrots sliced into big slices (I've also used a bunch of multi-colored carrots with success, these also add a heartiness). It seems like a lot, but this is what I've found works well, not overpowering at all. You can then add 1-2 TBSP of chili paste (the kind you can find in the asian aisle or online), 1-2 heaping TBSP of garlic, and 4-5 bay leaves. Turn this to a medium high heat and begin a slow boil then reduce heat and start to simmer. Add a generous 2-3 pinches of salt and pepper to your liking. Finely chop your sausage and continue to cook, when it gets about half way done, add 1/2 to 1 whole white or sweet chopped onion and a splash of your favorite IPA or wine. What, you don't drink when you cook?  While the sausage is still cooking down, start to prep either head of kale, bok choy, or my favorite, 1-2 yellow or green squash cut into slices. Bok choy you thick cut the stem, fine chop the leaves. Fine chop the kale. They are all suitable, promise. Cook the sausage mixture to about 3/4 done, the simmer will do the rest, drain the fat and set aside. At this point, DO NOT LEAVE THE MEAT OUT FOR YOUR CATS TO SNATCH.
After you are done with sausage, I usually add the more tender veggies (squash, kale, bok choy, etc.) to the simmer, give a stir once in a while.
Let the stew simmer for about 1/2 hour uncovered, then add the sausage and onion and simmer for 15-30 mins, a nice slow simmer to incorporate all that flavor. I prefer at this point to throw in the fridge overnight and let the remaining fat from the sausage to settle on top. Just scoop that out before reheating, or don't you won't die either way. Serve over rice or with some square chopped frozen bread slices as big hearty chunks and add as you bowl. You can add green onions, cheese as well for toppings.
You won't be disappointed  This is the chili paste I'm talking about, really adds a subtle kick  |
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Post by amygdule on Jan 24, 2023 19:11:25 GMT -5
Cooking with Julia Child
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Post by amygdule on Jan 24, 2023 19:14:17 GMT -5
How to Cook the Taters
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Post by mohs on Jan 24, 2023 19:22:29 GMT -5
bon  appétit or
mohnja  |
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Post by jasoninsd on Jan 24, 2023 21:28:37 GMT -5
Lumberlegs - Chad that sounds so freakin' delicious!!
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Post by jasoninsd on Jan 26, 2023 21:39:58 GMT -5
Buffalo Chicken Tater Tots (Chatos!) Sprinkle tater tots with Cumin and Chili Powder before cooking. Put tater tots in oven and cook per their directions. Put about 2 tablespoons of butter in hot skillet. Add three or four chopped scallions. (Save some for top) Add a good teaspoon of minced garlic. Saute that. Add as much Buffalo Wing sauce as you want. Get that heated up. Add pulled or shredded chicken into the sauce. We used a Rotisserie chicken from Wally world. Once tater tots are cooked, pull out of oven and sprinkle some shredded cheese of choice. We used Queso blend because it melts nice. Spoon the buffalo chicken mixture onto tater tots. Sprinkle MORE cheese on top. Put back in oven under broiler until cheese melts. Take it out and use rest of scallions to top it off. You can drizzle ranch or blue cheese over the top. This was so freaking good!! (Can you tell I wrote this out! LOL)  |
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Post by jasoninsd on Jan 27, 2023 10:37:46 GMT -5
These probably sound gross to most people...but I used to eat these all the time when I was a kid. Every once in awhile I still have one. I slice up a sweet pickle and slap on a bunch of peanut butter!  |
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wpotterw
spending too much on rocks
Member since September 2016
Posts: 394 
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Post by wpotterw on Jan 27, 2023 16:52:57 GMT -5
These probably sound gross to most people...but I used to eat these all the time when I was a kid. Every once in awhile I still have one. I slice up a sweet pickle and slap on a bunch of peanut butter! Actually, peanut butter and fresh sliced salt & peppered cucumber is also pretty good. |
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Post by Pat on Jan 27, 2023 17:26:31 GMT -5
…or white bread slathered with an inch of Miracle Whip, sliced banana and sliced sweet pickles. Yum!!
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Post by jasoninsd on Jan 27, 2023 18:30:16 GMT -5
These probably sound gross to most people...but I used to eat these all the time when I was a kid. Every once in awhile I still have one. I slice up a sweet pickle and slap on a bunch of peanut butter! Actually, peanut butter and fresh sliced salt & peppered cucumber is also pretty good. It's really weird...I can eat pickles...but I can't eat raw cucumbers without getting heartburn! …or white bread slathered with an inch of Miracle Whip, sliced banana and sliced sweet pickles. Yum!! Ughhh...speaking of heartburn! LOL My mom will have a bologna and raspberry jam sandwich every once in awhile. I tried that once...just once! LOL |
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Post by fernwood on Apr 11, 2023 7:42:38 GMT -5
Anyone have lots of leftover Easter Eggs? Here is a great use for them, but you might need to plan on doing this next year. 1. Save the juice from pickled beets. You can freeze it, or preferable, store in a sealed container in refrigerator. 2. After peeling the eggs, place them in a sterilized, quart fruit jars. 3. Carefully pour the pickled beet juice over them. 4. Place heated rings and lids on the jars. 5. Store in refrigerator. 6. Wait at least a month before eating. The longer the better. These can be used to make some amazing deviled eggs, too.  |
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Post by fernwood on Apr 17, 2023 8:16:03 GMT -5
Anyone up to try some 1860’s to 1880’s recipes? Recently found these while going through some items from my ancestors. Baking Powder Biscuits, Lemon Pie, Pumpkin Pie. These were written by my Great-Great Aunt Nellie who was born in 1865.  |
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Post by jasoninsd on Apr 17, 2023 19:58:46 GMT -5
Anyone up to try some 1860’s to 1880’s recipes? Recently found these while going through some items from my ancestors. Baking Powder Biscuits, Lemon Pie, Pumpkin Pie. These were written by my Great-Great Aunt Nellie who was born in 1865. I was talking with my mom about recipes like this...mainly because she says she can't ever find a cherry pie like her grandmother used to make. I am under the belief it has to do with the fact the ingredients aren't the same. Meaning...maybe her g-ma used a certain brand of flour...or butter...which made the pie taste differently... |
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Post by fernwood on Apr 18, 2023 3:16:43 GMT -5
I use my Great Grandmas pie crust recipe. It calls for lard instead of shortening.
Agree that certain brands of flour are different than others. Some of the old, hand written recipes I have list a specific brand of flour.
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Post by rickb on Apr 18, 2023 5:40:05 GMT -5
Anyone up to try some 1860’s to 1880’s recipes? Recently found these while going through some items from my ancestors. Baking Powder Biscuits, Lemon Pie, Pumpkin Pie. These were written by my Great-Great Aunt Nellie who was born in 1865. I was talking with my mom about recipes like this...mainly because she says she can't ever find a cherry pie like her grandmother used to make. I am under the belief it has to do with the fact the ingredients aren't the same. Meaning...maybe her g-ma used a certain brand of flour...or butter...which made the pie taste differently...  |
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appétit
