Archive for January, 2012

Beef Stew

Posted in Food on January 20, 2012 by manfoodexperts

Have  with some thick bread and beer.

Ingredients:

2lbs stew beef (boneless chuck, cubed)
4 carrots (peeled and chopped)
3 stalks celery (chopped)
1 onion (chopped)
4 fresh garlic cloves (smashed or chopped)
1 can diced tomatoes (14.5 oz.)
2 red potatoes (cubed)
1 medium to large sweet potato or yam (cubed)
2 cups vegetable broth
2 cups beef broth
1 cup red wine (I prefer a burgundy or sweet red)
2 dried bay leaves
2 packets Goya Sazon
1tbsp worchestershire sauce
salt and pepper to taste
1/4 tbsp paprika
1/2 tbsp olive oil
cornstarch

1.Heat oil in the stockpot

2.Dry the stew meat with paper towels and brown on all sides in the stockpot. Don’t crowd the pot, brown the meat in batches if necessary. Set browned meat aside on a plate.

3. Add onion to the pot and sweat on medium low heat for 5 minutes (add more olive oil if necessary). Add garlic and cook for 1 more minute.

4. Deglaze the stockpot with the cup of red wine. Bring wine to a simmer and add the beef, diced tomatoes, worchestershire sauce, 2c of vegetable broth and 2c of beef broth.

5. Cover and simmer lightly for 1.5-2hours. Stir occasionally.

6. Add the carrots, celery, red potatoes, and sweet potatoes and simmer 30mins or until vegetables are tender.

7. Make a mixture of cornstarch and cold water in a bowl, and add to stew while stirring until desired consistency is reached.

This stew is great, and even better after being refrigerated overnight.Image

Seafood Chowder

Posted in Food on January 20, 2012 by manfoodexperts

Ingredients

Bacon

Chopped onion

Chopped fresh garlic

Peeled and diced red potatoes

Water

An assortment of seafood such as scallops, shrimp, clams, whitefish such as cod or pollock, hake and whatever other fish you happen to have available

Stick of butter

Milk or cream

Salt, fresh ground black pepper

Cornstarch

 

Start by browning the bacon in the stockpot until crispy, then remove to a paper towel and set aside. Add the onion to the stockpot and allow to sweat in the bacon drippings until translucent. Add the garlic and cook for another minute or two. Add the potatoes and water and bring to a simmer for 10 minutes.  Add the seafood and cook until the fish flakes easily with a fork. Lower heat and add the milk or cream and butter, chop the reserved bacon and return it to the chowder and heat through. Season with salt and pepper to taste.  Then mix cornstarch with some of the chowder broth in a separate bowl and add to chowder until desired consistency is reached.