-
General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!
contest Begin! One Pot Meal Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
salsalady
Business Member
sicman said:
5.4 pounds @ $1.69/# = $9.13
Is that expensive? I saw FryDaddy got some legs for .49/#.
We ain't got no WaMart close, and I won't buy meats there anyway. If you look at their labels ALL of their meats, including all the beef and pork, contain "up to 15% broth/salt solution". A few years ago, I went through every single cut of meat including roasts and steaks in the Omak Walmart and I could not find a single package that didn't have anywhere from 5-15% added solution. It may be different now, but that's what I found a few years ago.
Do the math on that, and that 10% less expensive roast just became 5% more expensive than what we get at our local grocery store where they cut everything in-house.
Edit- most poultry no matter where it's sold contains broth or salt solution. It's possible to find some without the added broth from some organic companies, but pretty much every other brand has the added stuff.
Perfect weather today... maybe a little on the hot side.
I'm making a mess today... it's beautiful.
Marinated last night with a home made mojo. A good 12 hours in the fridge.
Marinated last night with a home made mojo. A good 12 hours in the fridge.
It took me 3 hours to clean up my mess from the sausage making and what not....
JoynersHotPeppers said:
You should have bought those at the store.
No way, 60 percent venison and 40% pork belly... oh my!SumOfMyBits said:
You should have bought those at the store.
This meal was literally planned walking around the supermarket. I chose the meat first and the rest followed.
Coated the beef in flour and salt.
Some of the prepped ingredients.
Hunter’s Stew with Thai Blend
[SIZE=10pt]This contains venison and you can substitute that ingredient with beef stew meat (chuck or top roast) for those who dare not eat or cannot acquire venison.[/SIZE]
[SIZE=10pt]This will produce 3 to 4 quarts.[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 tablespoon oil[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 1/2 pounds of cubed venison or (1 1/2 pounds beef stew meat cubed)[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/2 pound Andouille sausage, chopped (scratch made with 60% venison and 40% pork belly for this pot http://thehotpepper.com/topic/32869-my-obsession-with-heat-and-foodjoynershotpeppers/?p=921167) store bought is 100% acceptable[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 cup onion, chopped[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]8 medium red potatoes, chopped[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]3 cloves garlic, chopped fine[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/2 cup celery, chopped[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 carrots, chopped[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 28oz cans stewed tomatoes or 4 14.5oz[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 12oz beer, Guinness used for this batch 14.9oz[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 teaspoon salt[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 teaspoon sugar[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 teaspoon rosemary[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 teaspoon Thai Blend [/SIZE]15 types of Thai peppers blended
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/2 teaspoon black pepper[/SIZE]
[SIZE=10pt]Heat a 6 quart pot to medium-high heat and once hot add the oil. Add the meat and brown, 7 or 8 minutes. Add onions, celery, and Thai Blend, another 5 minutes. Add tomatoes, garlic, beer, salt, sugar, rosemary, and pepper. Bring to a boil and reduce to simmer for 30 minutes. Add carrots, simmer 30 additional minutes. Add potatoes, simmer 30 final minutes. Salt and pepper to taste if required, serve.[/SIZE]
Add the meat and brown, 7 or 8 minutes
[SIZE=10pt]
[/SIZE]
Add onions, celery, and Thai Blend, another 5 minutes
[SIZE=10pt]
[/SIZE]
Add tomatoes, garlic, beer, salt, sugar, rosemary, and pepper. Bring to a boil and reduce to simmer for 30 minutes.
Add carrots, simmer 30 additional minutes.
Add potatoes, simmer 30 final minutes. Salt and pepper to taste if required, serve.
Good reason for comfort food?????
Final
[SIZE=10pt]This contains venison and you can substitute that ingredient with beef stew meat (chuck or top roast) for those who dare not eat or cannot acquire venison.[/SIZE]
[SIZE=10pt]This will produce 3 to 4 quarts.[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 tablespoon oil[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 1/2 pounds of cubed venison or (1 1/2 pounds beef stew meat cubed)[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/2 pound Andouille sausage, chopped (scratch made with 60% venison and 40% pork belly for this pot http://thehotpepper.com/topic/32869-my-obsession-with-heat-and-foodjoynershotpeppers/?p=921167) store bought is 100% acceptable[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 cup onion, chopped[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]8 medium red potatoes, chopped[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]3 cloves garlic, chopped fine[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/2 cup celery, chopped[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 carrots, chopped[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 28oz cans stewed tomatoes or 4 14.5oz[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 12oz beer, Guinness used for this batch 14.9oz[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 teaspoon salt[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 teaspoon sugar[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 teaspoon rosemary[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 teaspoon Thai Blend [/SIZE]15 types of Thai peppers blended
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/2 teaspoon black pepper[/SIZE]
[SIZE=10pt]Heat a 6 quart pot to medium-high heat and once hot add the oil. Add the meat and brown, 7 or 8 minutes. Add onions, celery, and Thai Blend, another 5 minutes. Add tomatoes, garlic, beer, salt, sugar, rosemary, and pepper. Bring to a boil and reduce to simmer for 30 minutes. Add carrots, simmer 30 additional minutes. Add potatoes, simmer 30 final minutes. Salt and pepper to taste if required, serve.[/SIZE]
Add the meat and brown, 7 or 8 minutes
[SIZE=10pt]
Add onions, celery, and Thai Blend, another 5 minutes
[SIZE=10pt]
Add tomatoes, garlic, beer, salt, sugar, rosemary, and pepper. Bring to a boil and reduce to simmer for 30 minutes.
Add carrots, simmer 30 additional minutes.
Add potatoes, simmer 30 final minutes. Salt and pepper to taste if required, serve.
Good reason for comfort food?????
Final
One Pot Shepards
Base stew:
500g beef for stewing. I used chuck.
1 onion, rough chopped
1 stalk celery, chopped
1 carrot, diced
3 cloves garlic, finely grated
2Tbs tomato paste
4 anchovy fillets
1 1/2 cups beef stock
1-2 chillies of choice. I used 1 red Hab.
2 bay leaves
3-4 bTbs flour and a few pinches of salt to coat the cubed beef
Pre-heat a large casserole dish. I used an enameled cast iron casserole. Add the beef and brown. Add the onion and tomato paste and sweat the onion a further 2-3 minutes.
De-glaze with beef stock. Add all the other ingredients. Foil and seal as much as possible.
Add the lid, and place in a preheated oven at 150C (300F) for 3 hours. This is after 3 hours
To this add:
150ml cream
6 mushrooms, quartered
100g rough chopped leg ham.
1/2 cup of water to thin the mix for the potatoes to cook
Stir mix.
Roughly dice 5-6 waxy potatoes. Coat in melted butter and gently place on top of mix.
Return to the oven at 170C (340F) until potatoes are cooked. About 1/2 an hour.
Grate 1/2 cup of cheese on top. I used a mix of Colby and Parmesan. Return to the oven until the cheese is melty gooey guuuuud. Serve and eat.
I garnished mine with parsley and a light sprinkle of extra parmesan cheese. Not seen in the pics is the crusty baguette i used to 'clean' the plate with. I had thirds
Base stew:
500g beef for stewing. I used chuck.
1 onion, rough chopped
1 stalk celery, chopped
1 carrot, diced
3 cloves garlic, finely grated
2Tbs tomato paste
4 anchovy fillets
1 1/2 cups beef stock
1-2 chillies of choice. I used 1 red Hab.
2 bay leaves
3-4 bTbs flour and a few pinches of salt to coat the cubed beef
Pre-heat a large casserole dish. I used an enameled cast iron casserole. Add the beef and brown. Add the onion and tomato paste and sweat the onion a further 2-3 minutes.
De-glaze with beef stock. Add all the other ingredients. Foil and seal as much as possible.
Add the lid, and place in a preheated oven at 150C (300F) for 3 hours. This is after 3 hours
To this add:
150ml cream
6 mushrooms, quartered
100g rough chopped leg ham.
1/2 cup of water to thin the mix for the potatoes to cook
Stir mix.
Roughly dice 5-6 waxy potatoes. Coat in melted butter and gently place on top of mix.
Return to the oven at 170C (340F) until potatoes are cooked. About 1/2 an hour.
Grate 1/2 cup of cheese on top. I used a mix of Colby and Parmesan. Return to the oven until the cheese is melty gooey guuuuud. Serve and eat.
I garnished mine with parsley and a light sprinkle of extra parmesan cheese. Not seen in the pics is the crusty baguette i used to 'clean' the plate with. I had thirds
Way to go THP!!!! Amazing stuff across the board. I am HUNGRY right now.
Here is the start of my photo-stream.
Weapon of choice...
Ingredients... Sorry for multiple pics... I forgot a few items after I took my main shot.
Seared that beef...
Sauteed the veg and got all the good bits off the bottom of that pot...
Everyone is in the pool with the exception of some flour to thicken it and a handful of quinoa... gotta keep the hippies happy.
Here is the start of my photo-stream.
Weapon of choice...
Ingredients... Sorry for multiple pics... I forgot a few items after I took my main shot.
Seared that beef...
Sauteed the veg and got all the good bits off the bottom of that pot...
Everyone is in the pool with the exception of some flour to thicken it and a handful of quinoa... gotta keep the hippies happy.
Lookin' good Husker.
ARTISAN!!!!
salsalady
Business Member
awesome twist on the shepherd's pie from death2snails, looks like alfredo lasagna from JayT?
Love that pot, husker and the stew's looking good.
Joyners, nice job on the sausage (even though I'm not a venison fan, I like the work you did on it) and it's definitely comfort food weather.
Love that pot, husker and the stew's looking good.
Joyners, nice job on the sausage (even though I'm not a venison fan, I like the work you did on it) and it's definitely comfort food weather.
salsalady said:
SL, I love that pot. I have a La Cruest (spelling ?) as well. I can tell no difference between the expensive one and the Lodge. The Lodge is also much bigger and MUCH cheaper. I did some more traditional chicken and dumplings in that pot earlier this week. I really like the spin you put on yours.
Deathtosnails said:One Pot Shepards
Base stew:
500g beef for stewing. I used chuck.
1 onion, rough chopped
1 stalk celery, chopped
1 carrot, diced
3 cloves garlic, finely grated
2Tbs tomato paste
4 anchovy fillets
1 1/2 cups beef stock
1-2 chillies of choice. I used 1 red Hab.
2 bay leaves
3-4 bTbs flour and a few pinches of salt to coat the cubed beef
Pre-heat a large casserole dish. I used an enameled cast iron casserole. Add the beef and brown. Add the onion and tomato paste and sweat the onion a further 2-3 minutes. De-glaze with beef stock. Add all the other ingredients. Foil and seal as much as possible. Add the lid, and place in a preheated oven at 150C (300F) for 3 hours.
To this add:
150ml cream
6 mushrooms, quartered
100g rough chopped leg ham.
1/2 cup of water to thin the mix for the potatoes to cook
Stir mix.
Roughly dice 5-6 waxy potatoes. Coat in melted butter and gently place on top of mix. Return to the oven at 170C (340F) until potatoes are cooked. About 1/2 an hour.
Grate 1/2 cup of cheese on top. I used a mix of Colby and Parmesan. Return to the oven until the cheese is melty gooey guuuuud. Serve and eat.
I garnished mine with parsley and a light sprinkle of extra parmesan cheese. Not seen in the pics is the crusty baguette i used to 'clean' the plate with. I had thirds
That looks like comfort food. I want some of this!
- Status