Posts Tagged ‘Main Dishes’
Wasatch Evolution Ale Beef Stew
Written by Rocky Mountain Woman on April 24, 2013 – 12:04 pm -
Start with three bottles of ale with a cute label – 2 to go in the stew and 1 to drink with the stew!
I saw this at the grocery store and had to buy it. I think I’m developing an addiction to beer with cute labels. Sheesh…
Ingredient List:
3 or 4 lbs of beef, cut in cubes
3 T plus 2 cups all-purpose flour
salt
pepper from the mill
vegetable oil
2 bottles ale
2 large onions, sliced
1/2 lb mushrooms, cleaned and trimmed and cut into quarters
3 large carrots, cut into sticks
1/2 cup green onion diced – green part only
1/2 t baking soda
4 1/2 T cold butter, cut into small pieces
3/4 cup buttermilk
1 egg
In a large bowl toss beef with 3 T flour, 1 t salt and pepper to taste
Brown the meat on all sides – a little at a time – and move to a large bowl
add one bottle of ale to the empty pot and scrap up the browned meat crunchies from the bottom of the pot, then pour the whole thing over the meat
chop the onions
add a little more oil to the pot and saute the onions for about 2 minutes, then cover and reduce heat to low for about 20 minutes, stirring occasionally. Add beef and ale back to pot with carrots
and mushrooms
and the remaining bottle of ale
cover and turn the heat down to low/simmer, let the stew simmer away for about three hours – don’t try and skimp on the time. I kept tasting mine and it was quite bitter at the beginning, but by about 2 1/2 to 3 hours, it had mellowed out quite nicely
About 40 minutes before serving time, make the dumplings
In a large bowl, mix 2 cups of flour, green onions, 1/2 t salt and baking soda
work cold butter into the flour mixture until the butter is pea sized with your fingers or a pastry blender
in another bowl, whisk buttermilk and egg
gently fold in the flour/butter mixture until a shaggy dough forms, adding a little more buttermilk if necessary
form dough into 12 equal balls and drop on the top of the stew
cover and let cook on low heat until the dumplings cook through, about 20 minutes – let stew sit off the heat for about 15 minutes so it can thicken up a little
serve with a cold bottle of ale
xxoo,
RMW
adapted from Sunset Magazine
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This post is part of Jenny Matlock’s Alphabet Thursday. For more wonderful “W” posts, please click here Jenny Matlock.
Tags: Main DishesPosted in She Cooks | 26 Comments »
Red Beans and Rice – So Nice!
Written by Rocky Mountain Woman on March 20, 2013 – 12:02 pm -
This post is part of Jenny Matlock’s Alphabet Thursday and is in honor of the letter “R”. For more raucous “R” posts, please click here http://jennymatlock.blogspot.com/
I am in full on comfort food mode and this is my version of one of my favorites…
Ingredient List:
1 lb dried small red beans
1 lb Andouille sausage – if you can’t find it, any hot sausage links will do
4 large ham hocks
2 cups celery, chopped
2 cups onion, chopped
2 large anaheim peppers, chopped
2 t oregano
2 t dried thyme
2 t garlic powder
1 T red pepper flakes
salt and pepper from the mill
tabasco, couple good dashes depending on how hot you like it (I like it hot!)
Rinse the beans thoroughly and pick out any that are broken
Either soak the beans overnight (if you live in a normal place) or cook them in a pressure cooker (if you live on top of a mountain at the end of the world)
place the ham hocks in water to cover and bring to a boil
turn down to a simmer and chop vegetables
celery
peppers
onions
add it all to the pot, with the seasonings
stir
cover and let simmer for about an hour
remove the ham hocks and add the beans and more water if needed, let simmer for another hour
slice the sausage
add it to the pot, slice the meat off the ham hock and add it also, let the whole thing simmer for at least another 40 minutes, add salt and pepper to taste
Serve on white rice
I had mine with a glass of Cline Zinfandel (my go to wine when I’m not sure what to serve) and a hunk of French bread…
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Tags: Main DishesPosted in She Cooks | 38 Comments »
How to Cook Pheasant in a Pressure Cooker
Written by Rocky Mountain Woman on January 7, 2013 – 7:13 am -
or as I like to call it “Pheasant Under Pressure.” Sorry…
In my opinion, the best way to cook pheasant is in a pressure cooker. Pheasant has wonderful flavor, but can be tough so it is a natural for the pressure cooker which preserves the flavor and juices, but makes it tender.
Here’s a simple easy way to do it:
Ingredient List:
Bread crumbs
Salt
Pepper
Hungarian Paprika
Pheasant
Eggs
Vegetable oil
1/2 cup chicken broth
2 T butter
Beat eggs with a little water
Mix enough bread crumbs to coat the pheasant in another bowl with salt, pepper and Hungarian Paprika to taste
Coat the bottom of your presssure cooker with vegetable oil and heat it up – a few tablespoons on the browning setting
Dip the pheasant in the egg and then in the breadcrumbs
Brown the pheasant in the oil, adding more oil if necessary
add the chicken broth, cover and bring up to high pressure for 25 minutes. Let the pressure fall naturally
Remove the pheasant from the pressure cooker and beat in the butter to make a smooth rich sauce
Serve with something that will soak up some of the sauce, rice or mashed potatoes
I usually pair pheasant with Pinot Noir
xxoo,
RMW
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Tags: Main DishesPosted in She Cooks | 9 Comments »
