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MisterE
Trad climber
Canoga Bark! CA
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Topic Author's Original Post - Oct 15, 2009 - 08:18pm PT
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Here's one I really like, forget the carrots, substitute fresh salmon and garlic, cut the cheese in half, double the dill, and add a little oyster sauce for nice bottom-end taste:
http://allrecipes.com/Recipe/Salmon-Chowder/Detail.aspx
Serve with artisan bread - mmmm.
And here's one of my own creation:
Edit: MisterE's Winter Warmth Stew
Ingredients:
2 large russet potatoes, cubed small
1 sm can fire roasted diced tomatoes
1 sm can french cut green beans (strained)
1 sm can chopped green chilies (mild)
1 cup frozen petite peas
1 cup frozen corn
3 whole carrots, sliced thick
3 stalks of celery cubed
1 pound beef bits for stew, chunked small
4 large white mushrooms, cubed
1 whole yellow onion, minced
2-4 cloves garlic, chopped
2 handfuls of egg noodles (uncooked)
Seasonings:
1 beef bullion cube
salt, pepper to taste
2 tsp red pepper flakes
2 TBL soy sauce
2 TBL Italian seasonings
2 TBL olive oil
2 TBL oyster sauce
Instructions:
Step 1: Chop all vegetables and meat and set aside while boiling 6 cups of water in large pot. When water comes ready, reduce heat andadd potatoes, carrots, celery and bullion cube. Cover and simmer (stirring occasionally).
Step 2: In large frying pan, add oil, garlic, onion and meat, cook hot, stirring frequently until meat is done. Add mushrooms, cook another minute or two, marrying the mushrooms well, then cover and turn off burner.
Back to the pot! Stir well, then add noodles (uncooked), beans, tomatoes, chilies, peas, corn, noodles, soy sauce, pepper flakes, italian seasoning, salt & pepper (light at first on the S&P, you can check the broth flavor later), Marry well, then
add the ingredients from the frying pan. Increase heat and stir thoroughly until it is boiling. If bits are sticking up through the stew, add water 1/4 cup at a time until all bits are covered.
Cover, reduce heat to a simmer, and cook, stirring occasionally, for 1/2 to 45 minutes. Check flavor with a spoon occasionally - add salt and pepper as needed for robust flavor. Crackers can be added as thickener.
Serve with French rolls and a 24-0z'er of High Gravity Steel Reserve
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pc
climber
East of Seattle
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Oct 15, 2009 - 08:23pm PT
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Nice one! Thanks for the timely post Mr. E.
I'm a big stew fan and always up for a new variation on the theme. Lately though I've been on a roast beef and yorkshire pudding kick. Frickin' pudding's are tricky suckers. Haven't quite got them to hollow out yet.
pc
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hooblie
climber
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Oct 15, 2009 - 08:44pm PT
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hey i gotta say, you guy's over there in the valley are a really sweet couple, and erik, documenting the passage with upfront updates about this day and these times, and the path you guys have chosen runs deeper, and truer to to the arc of life than the big tall stuff we hang our hats on. jesters kept the court real, and these little missives, offered with plain old mayberry honesty
put 10,000 rivets in the shade.
not that there's anything wrong with thinking the world is lacking 10,000 rivet placements.
http://www.supertopo.com/climbing/thread.php?topic_id=985307&msg=985313#msg985313
edit: sorry, guess i just associate lists of ingredients with advancements on the homefront.
roadkill on a stick, it might have gone a different way
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cleo
Social climber
Berkeley, CA
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Oct 15, 2009 - 08:53pm PT
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I love this thread! I'll post up later...
hooblie: huh? I must be on the out looking in :).
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MisterE
Trad climber
Canoga Bark! CA
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Topic Author's Reply - Oct 15, 2009 - 09:49pm PT
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pc: I wish i had grandma's recipe for the puddings! She rocked it! I think the key was cooking the crap out of the roast, and leach all flavor to the puddings. I remember the dough was pretty thick, and then the drippings were added, heavily.
Hell, then just do another roast so you don't have to get the chaw-jaw.
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Fish Finder
Social climber
THE BOTTOM OF MY HEART
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Oct 15, 2009 - 10:14pm PT
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Damnit E
Im fat and hungry!
Gimme some stew.
I want my stew .
Stew Stew Stew
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Salamanizer
Trad climber
Vacaville Ca,
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Oct 17, 2009 - 10:20pm PT
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Bump for the "Stew Crew".
I'm going shopping tomorrow, gimme a list and your bestest recipes.
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Captain...or Skully
Social climber
Idaho, also. Sorta, kinda mostly, Yeah.
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Oct 17, 2009 - 11:22pm PT
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Mmmmmmmmm, stew...........Yeah, Baby!
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Salamanizer
Trad climber
Vacaville Ca,
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Oct 18, 2009 - 03:11pm PT
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I SAID "GIMMIE A LIST, AND YOUR BEST-EST RECIPES"!!!
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bluering
Trad climber
Santa Clara, Ca.
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Oct 18, 2009 - 03:24pm PT
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stew kicks ass!!!!!!!
f*#k, I'm hungry now.............
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bluering
Trad climber
Santa Clara, Ca.
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Oct 18, 2009 - 03:33pm PT
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Funny, different cultures, the Italians have a sauce called Putanesca (which literally means "like a whore") which is similar to stews. It's a conglomeration of what prostitutes had in their fridge after a hard night of f*#king and paying the bills.
Tasty too! I make a mean Putanesca myself, it's been refined and the recipe is now a 'dish'. I can hook ya'll up. Just keep yer mitts off my wife! She ain't the whoring type!
Dirty bastards!
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perswig
climber
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Oct 18, 2009 - 03:43pm PT
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Moose hunting season here in Maine, so lots of moose stew being alternated with chowdahs for the next couple months.
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Salamanizer
Trad climber
Vacaville Ca,
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Oct 18, 2009 - 03:51pm PT
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Is Moose any good? I hear it tastes like you'd expect a "swamp donkey" to taste. Can't be any worse than Bear... ugh!
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perswig
climber
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Oct 18, 2009 - 04:26pm PT
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As you'd expect, young cow tastes much nicer than old, stringy bull. Slow-cook, marinade, tenderize - all helps.
That said, any meat's better than none, and legal and 'jacked' game are pretty important here, esp up north and DownEast.
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Jaybro
Social climber
Wolf City, Wyoming
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Oct 18, 2009 - 05:19pm PT
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I'm in, though I'm letting the cows go.
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