jump to navigation

Chili sauce with lamb and beans May 3, 2010

Posted by marksun in chili, mexican, stew.
Tags:
add a comment

This is not a fast meal.  In my case yesterday, the total prep time was about a month…

For passover last month,  I roasted a lamb and put some in the freezer along with the bone.  Yesterday, I fished them out, put the bone in a pot with some water and a few grains of salt and let it come to a boil then a simmer.   That is the basis of this particular chili.

Main ingredients

  • 2 cups or so of sliced cooked roast lamb chopped to pieces  about the size of your little toe.
  • roasted lamb thigh bone
  • 2 cups of or more of cooked or canned pinto beans,  or kidney beans
  • 1/2 large onion chopped fine
  • 2 large cloves of garlic minced
  • olive oil to saute onion and garlic

Spices

  • 1/4 to 1/2 cup of red chili power
  • 1 T coriander seeds ground
  • 1 T cumin seeds ground
  • 1 hawaiian chili pepper

Thickening/salt

  • 1/4 cup flower mixed with water into a thin paste for thickening chili later
  • salt to taste

Preparation

Broth – place frozen bone in a pot with water to cover to make about a 2 quarts or more of broth.  1/2 tsp salt.  simmer.   I’m not sure you can overcook a bone in a pot of water – just make sure you don’t boil off the water!

Sauce – Saute  onion, garlic, and olive cook in your big chili pot to brown and soften a few minutes.
Add the spice mixture.
Add 2 to 4 cups of broth, depending on how much chili you’re making.  This is my basic chili sauce, which can be used for what Americans call chili, or even enchilladas.   The main ingredient is the chili power which is just ground dried red peppers.  Depending on your tastes, you can use a LOT of chili this way, not just the wimpy 1 T of chili powder you see in these chili recipes.    This mixture can cook for a long time.   Add broth or water, let it simmer.

The sauce may thin  but it should have a lot of flavor as it cooks.  It can be cooked all day this way, but half an hour or an hour later it can be taken to the next step – chili ready to eat.

Add cooked beans to the nearly ready chili sauce.  The beans can tolerate a lot of cooking, just depends on how soft you want them.  The beans will get tastier and tastier as they absorb the sauce however.

Since the meat is already cooked and it’s essential juices are represented by the bone broth we just made,  you can add the meat later.  Like the beans, they get tastier as they absorb sauce, but you can overdo cooking the meat this second time around.  After cooking at a sub-boiling simmer for 10 or 15 minutes, the meat will be ready.

Thickening – add the flour/broth mixture a little at a time to thicken the sauce.  I personally prefer less thick rather than more but it’s the cooks choice.

Add triangles of tortillas to the chili if you like  to get a tortilla soup effect.

In Hawaii, serve with hot rice!

Beef Stew #2 April 24, 2010

Posted by marksun in beef, stew.
add a comment

April 10 2010 with Lib, Marion, and Dori over – made beef stew which came out pretty good.  This one I used tomato paste.   More often I use tomato sauce.  Making stew without some canned tomato product would be Beef Stew #3 .

Ingrediments.

beef broth, or water

1/2 large onion sliced
3 stalks celery sliced 1/2 x 1/4″

2 lb lean boneless stew beef cut up into large pieces
1C or more flour in a large bowl to flour the beef with.  The leftover flour will be used to thicken the stew later on.
Pepper, salt (optional)

1 C flour in a large bowl

1 can tomato paste
1/4c red wine
1T worchestershire
2 bay leaves

4 russet potatoes – peeled and brown spots removed
3 large carrots, peeled and chopped

Preparation and Cooking

Chopping: cut the vegetables first and set aside.  Potatoes may be  chopped later or they may brown up waiting to cook.  Cut up the beef and add to the flour to cover the beef. Salt and pepper to taste.  Remember, the tomato paste has salt.

In the first phase of cooking we deal with  ingredients that can take a lot of cooking and where a overcooking is  not a big potential problem.   Cut up the onions and celery and put into bottom of the stew pot with a tablespoon of  olive oil then brown on medium heat.   Add the beef to brown and reserve the extra flour for later.  If things start to look dry because there is not much oil,  add a bit of water to prevent sticking.  This will tend to melt the flour off the beef but that’s ok.    The ingredients will be pretty hot by now. Back off the heat and  add some water to prevent burning.
Phase 2 –  Simmering and stewing.
Once the ingredients have tendered up some and the beef browned a little, add the tomato paste, bay leaf, wine and water or broth to just cover everything.   Let the heat build gradually on Medium,  then back the heat to medium low to simmer – the liquid is hot but not boiling.  Cover and simmer gently for an hour or more.  You can drop the heat and slow cook, there are many ways to handle this phase.

Phase 3 of Cooking – the other vegies-
Add potatoes and carrots and cover with broth or water.  The timing challenge is to have the beef cooked to tenderness without overcooking the potatoes and carrots.   The size of the potatoes and carrots will determine how soft the carrots get.   Simmer until potatoes are nearly cooked.  The potatoes are your guide to stopping the cooking.

Phase 4 of Cooking – thickening.
Add water to the flour to form a thin paste.   Drizzle the mixture a little at a time into the post, stirring gently.  The stew will thicken.   If you overdo it with the flour, add some water.  Sometimes I like the stew thin like a soup,  sometimes thick.

Chicken Adobo November 12, 2008

Posted by marksun in chicken, Filipino, stew.
Tags: ,
2 comments

My adobo with new hints from master adobo artist and my friend Lilly   Apr 07

These are the ingredients necessary for a great adobo – you need to play with the proportions – if you hit the magic formula – please get back to me!  Lilly does not use garlic and I don’t know about black pepper either.  I usually add whole peppercorns or cracked pepper to adobo.

In the past I have added beer to adobo recipes and as usual reduce everything down to the rich goodness of chicken fat in the bottom of the pot.

The ingredients are placed all at once into a large pot and once it gets going, cook covered evenly on medium low heat.  The flavor will be better if the skin on the chicken is left on to produce some fat for the gravy at the bottom.  There will not be a lot of liquid left over but I like the meat moist and tender and not dry.  Never burn the adobo!

ginger

bay leaf
achote
rice vinegar
brown sugar
cinnamon stick
thai basil
chicken pieces cut up

Pinakbet November 12, 2008

Posted by marksun in Filipino, stew, vegetarian.
Tags:
add a comment
Odi’s basic recipe Oct06
bunch long beans trimmed sliced 1.5″
bay leaf
1 med pumpkin sliced bite sized chunks with skin
4 long egplant peeled sliced 2in logs
20 okra
2 bitter melon pitheds seeded
other veg if desired or available
roast pork – cut into bite sized pieces
patis to taste

place veg in larg pot w garlic
add 1/3 C patis or more and 2 C water
simmer med 45min
add pork
shake pot occasionally to mix

Poi Stew November 11, 2008

Posted by marksun in beef, stew.
add a comment
from aunty Patricia 11/3/99
Stew meat -e.g. short ribs depending on how much fat you think you can handle!
brown meat in a pot with salt and pepper on Med heat
bunch green onions chopped  1 to 2 inches long
1 can stewed tomatoes
water to cover
mix poi with water to a thin paste and add to stew
bring to a steaming simmer then drop heat a bit 
simmer 1 to 2 hours or more
The above is just the basic recipe.
Add bite sized chunks of potatoes, sliced tomato, chopped celery, more salt, more water