3 tb Oil, olive 1 md Onion, finely chopped 2 ea Garlic, cloves, finely – chopped 1/2 ts Thyme, fresh, chopped, OR 1 pn Thyme, dried 1/2 ea Bay leaf 7 ea Chorizo, links, ** OR 7 ea Sausage, spicy, links ** 1 ts Paprika 1 ts Flour, all purpose 1/4 c Wine, white, dry 1/3 c Sauce, tomato 1/3 c Water 8 sm Potatoes, boiling, boiled – and peeled 1/4 c Parsley, chopped ** Thinly sliced. Heat oil in a large skillet over medium heat. Add the onion, garlic, thyme and bay leaf and cook, stirring, just until onion is translucent, about 5 minutes. Add the chorizo or other sausage and saute until golden brown, about 4 minutes. Add paprika and flour and stir to coat chorizo. Cook 2 to 3 minutes, pour in the wine, and cook briefly until it evaporates. Stir in tomato sauce and water. Lower heat and simmer gently, uncovered, until the sauce just coats the chorizo, about 5 minutes. Serve hot over boiled potatoes. Sprinkle with parsley. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York |
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8 oysters (per person) oyster liquor milk flour celery salt pepper From James A. Michener’s “Chesapeake”, Copyrighted in 1978 by Random House, Inc., Chapter 22, “The Waterman”: (An excerpted conversation between the cook, Big Jimbo and the crew aboard the Skipjack, Jessie T. as she prepared for her maiden trip to dredge for “arsters” in Maryland’s Choptank River). eaters.’ the galley. A She-Stew is the traditional one: Eight oysters per person boiled slightly in their own liquor, then in milk thickened with flour, flavored with celery, salt and pepper. A great opening course, but not a meal for a working man. A He-Stew is quite different, as Big Jimbo prepared his version. First he took a mess a bacon and fried it crisp. As it sizzled he chopped eight large onions and two hefty stalks of celery. Deftly he wisked the bacon out, tossing the vegetables into the hot oil to saute. Soon he withdrew them, placing them with the bacon. Then he tossed the forty eight oysters into the pan, browning them just enough to implant the flavor, then he quickly poured in the liquor from the oysters and allowed them to cook until their gills wrinkled. Next Big Jimbo did two things that made his stew unforgettable. Taking a small pinch of tapioca powder, he tossed it into the oysters and liquor and in a few minutes the finely ground tapioca powder had expanded it into a large translucent, gelatinous mass. When he was satisfied he poured the oysters into the milk, which he had already brought to a simmer, tossed in the vegetables, then crumbled the bacon between his fingers, throwing it on top. The sturdy dish was almost ready. Finally, Big Jimbo dusted the top of the stew with Saffron, giving it a golden richness, which he augmented with a half-pound of butter at the last moment. When the crew dug in, they found one of the richest, tastiest “Arster” stews a marine cook had ever devised. ‘Do we eat this good every day?’ and Big Jimbo replied. ‘You brings me the materials, and I brings you the dishes.’ |
1/2 pk Beef stew seasoning 1 1 1/2 lb ox tails 1/2 lb Frozen mixed vegetables Water 1 tb Oil 1. Heat oil in a quart saucepan. Brown ox tails on all sides. 2. Discard oil. A 1/2 package of seasoning and enough water just to cover ox tail. 3. Cook/simmer ox tail until almost tender (2-2 1/2 hours). 4. Add 1/2 pound frozen mixed vegetables. Simmer for another 1/2 to 1 hour. —– |
1 lb Pkg. of ox tail (or reg. -stew meat) 4 Diced potatoes 4 Pieces celery, sliced 1/2 pk Frozen corn 1 cn Tomato sauce 1 lg Onion, diced 4 Carrots, sliced 1 cn Whole stewed tomatoes Salt & pepper Macaroni (opt.) Frozen sliced okra (opt.) potatoes, onion, celery and carrots. When these vegetables are almost done, add corn, tomatoes and tomato sauce, salt and pepper. Continue cooking over medium fire until flavor is well blended. If you like macaroni in your stew, add when you add frozen corn. If you like okra, add after all other vegetables are done. Serve with hot cornbread or saltine crackers. —– |
1 Or 2 ox tails, cut up 1 Bay leaf 1 Garlic clove 2 qt Water 1 ts Salt 1 ts Black pepper 1/2 ts Crushed red pepper 1 Onion, quartered Cook ox tails in all above ingredients until tender, 2 or 3 hours. Then add: 1 c. diced carrots 2 stalks chopped celery 1 can tomatoes Drop in vegetables with ox tails and cook until done. (Optional: add 1 teaspoon sugar to enhance flavor.) —– |
2 lb Beef tenderloin — 1-inch Cubes Flour — for dredging 2 tb Butter 2 tb Oil 2 Cloves garlic — minced Salt and pepper 2 c Dry red wine 2 Cubes beef bouillon (dissolved in 2 cups boiling Water) 1 Baking potatoes — grated 1 Onion (studded with 2 cloves) 2 ts Thyme 1 Bay leaf 8 Red potatoes — quartered 8 Carrots — sliced 4 Stalks celery — sliced 8 Tiny white onions 1 c (or 2) tomato juice Handful fresh parsley -finely chopped Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve. Recipe By : “Vinyard Seasons” by Susan Branch |
3 lb Stew meat — cubed 2 oz Red wine 1 can Tomatoes with green chilis — large 1 tbsp Sugar 1 pkg Frozen peas 1 tbsp Salt 6 Carrots — sliced 1 tsp Pepper 3 med Potatoes — cubed pinch Thyme 3 med Onions — coarsely chopped pinch Marjoram 1 c Celery — chopped 1 pinch Rosemary 3 tbsp Tapioca — Instant Put all ingredients in a deep casserole, cover tightly and bake for 5 hours at 2 25~. Not necessary to brown the beef first. |
AARONSON (PSTT79C) 3 large New potatoes — cut in 1/8′s 3 pounds Chuck meat 1 cup Fresh string beans — cut in 1-1/2″ cubes 2 cups Red onion; coarsely sliced 1/2 package Frozen baby green peas 10 milliliters Garlic — minced 1 small Bay leaf 1 cup Dry red wine pn Basil 28 ounces Whole tomatoes packed in pn Thyme Tomato puree pn Oregano 4 Carrots — peeled and cut and pepper to taste — in chunks Heat a large dutch oven until very hot and add the beef cubes. Sear–when browne d all over add the red onions and garlic and saute for a minute or two with the beef. Add the wine and allow to cook on high heat for one minute, lower heat to just above a simmer, add the tomatoes and stir—> to incorporate the ingredient s in the tomatoes. Add the rest of the ingredients, except the salt and pepper, give them a few good stirs and cook for about 2 hours, or until the beef is tend er, stirring frequently. Check often to insure that there is liquid in the pot. If you see it drying out, add some water, 1/2 cup at a time. Cook with the pot partially covered for the entire time. Taste and adjust seasoning with herbs, salt and pepper and enjoy! I hope this recipe helps! Formatted by Elaine Radis BGMB90B; October, 1993 Posted, November 1991 |
2 lb Fresh squid — cleaned 3 ea Cloves garlic — minced 2 tb Vinegar 1 tb Light soy sauce 1 tb Water Salt and pepper to taste In a skillet over medium heat, bring ro a boil the garlic, vinegar, soy sayce, water, salt and pepper to taste. Add the cleaned squids while mixture is still boiling. Cook for another 3-4 minutes. Stir occasionally. Transfer cooked squid to a serving platter. Serve immediately. Tip: Remove the transparent cartillage when clean squid. ADOBONG PUSIT (CALAMARI STEW) |
2 lg Onions, sliced 1 1/2 lb Potatoes, cut into chunks 1 ea Cabbage, cut into eigths 1/2 ea Head cauliflower, break -into pieces 4-5 carrots, cut into 1/2 -inch pieces 1/4 lb Butter, seasoned 1 tb Curry powder Boil the cabbage. Fry the onions in the -butter until translucent Add curry powder, cook for -one minute add 1/4 cup water to the onion mixture, cook for 5 minutes add carrots and potatoes and cook 15 minutes add cauliflower, cook 5 minutes add cabbage, cook for 15 minutes serves 8 ALECHA – Vegetable Stew |