• Soups & Stews - 17

    From Dave Drum@1:2320/105 to All on Sat Nov 26 14:02:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Efo Riro (Nigerian-Style Chicken Stew w/Greens, Spinach &
    Categories: Poultry, Vegetables, Chilies, Greens, Seafood
    Yield: 6 servings

    MMMMM--------------------------CHICKEN-------------------------------
    3 1/4 lb Whole chicken; in 10 pieces
    2 md Yellow onions; coarse
    - chopped
    4 Scotch bonnet chilies
    1 Smoked & dried catfish
    1 (1 1/2) piece fresh ginger;
    - coarse chopped
    3 cl garlic; coarse chopped
    3 chicken bouillon cubes
    2 1/2 ts kosher salt
    1/4 ts curry powder
    3/4 ts freshly ground white pepper
    3/4 ts dried thyme

    MMMMM---------------------------STEW---------------------------------
    8 lg red bell peppers; stemmed,
    - seeded, coarse chopped
    5 md plum tomatoes; coarse
    - chopped
    2 md yellow onions; coarse
    - chopped
    5 Scotch bonnet chilies;
    - stemmed, seeded, coarse
    - chopped
    2 1/4 lb shoko leaf or fresh
    - spinach; cleaned
    salt
    3 1/2 oz ponmo (dried cow skin)
    3 1/2 oz stockfish
    1/4 c + 2 tb ground crayfish
    3 tb iru (fermented locust
    - beans)
    2 tb palm oil
    2 TB vegetable oil
    2 chicken bouillon cubes
    1 oz smoked, dried catfish
    Cooked pounded yam, white
    - rice, or whole grains, to
    serve

    PREPARE THE MEAT: To a large pot, add the chicken,
    onion, chilies, dried fish, ginger, garlic, bouillon
    cubes, salt, curry powder, white pepper, and thyme. Add
    just enough water to cover, then set over medium-high
    heat, bring to a boil, then lower the heat to maintain a
    simmer. Cook, stirring occasionally, until the chicken
    is tender and cooked through, about 45 minutes. Remove
    from the heat and using tongs, transfer the chicken to a
    large bowl and set aside. Set a fine mesh sieve in a
    large bowl and strain the cooking liquid, discarding any
    solids; set both aside to cool at room temperature.

    MEANWHILE, MAKE THE STEW: To a blender, add the bell
    peppers, tomatoes, onions, chilies, and half a cup of
    water. Blend on high until smooth and homogenous, about
    1 minute. Set aside.

    Fill a large pot halfway with water and bring to a boil
    over medium-high heat. Place a colander in the sink.
    Working in batches, add the shoko leaves to the pot and
    blanch until wilted and tender, about 6 minutes. Using
    tongs, transfer the greens to the colander to drain
    while you continue cooking the rest; discard the cooking
    water. Once the spinach is cool enough to handle,
    squeeze out as much excess water as you can, then season
    lightly with salt and set aside.

    Return the pot to the stove, set over medium heat, and
    add the reserved vegetable pur|-e and cook, stirring
    occasionally, until slightly darkened and thickened,
    about 5 minutes. Stir in the ponmo, stockfish, crayfish,
    iru, palm oil, vegetable oil, bouillon cubes, dried
    fish, and the reserved chicken. Bring to a simmer, then
    turn the heat to low, stir in the reserved greens, and
    cook, stirring frequently, until the flavors have melded
    and everything is heated through, about 10 minutes.

    To serve, ladle the efo riro into bowls and serve with
    swallows or rice on the side.

    By: Tola Akerele

    RECIPE FROM: https://www.saveur.com

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  • From Dave Drum@1:2320/105 to All on Sat Oct 21 03:03:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bo Kho (Vietnamese-Style Beef Stew w/Lemongrass, Ginger &
    Categories: Beef, Vegetables, Herbs
    Yield: 7 servings

    MMMMM---------------------------BO KHO--------------------------------
    1/2 c Fine chopped ginger
    1/4 c + 2 tb fish sauce
    1/4 c + 1 tb sugar
    1/4 c Fine chopped garlic
    6 Lemongrass stalks; 3 fine
    Chopped (1/4 cup), 3 cut in
    - 4" pieces and smashed
    2 lb Oxtail; in 3" pieces
    2 lb Boneless short ribs; in 2"
    - pieces
    1/4 c Vegetable oil
    6 c Beef stock
    1/4 c + 2 tb tomato paste
    6 Makrut lime leaves
    5 md Shallots; coarse chopped
    4 Star anise pods
    3 lb Carrots; peeled, in 1" X-3"
    - pieces
    1 md Sweet onion; coarse chopped

    MMMMM--------------------------TO SERVE-------------------------------
    Fresh ground black pepper
    Wide pho noodles (opt)
    Thinly sliced red onion
    Coarse chopped scallions
    Cilantro sprigs
    Thai basil
    Lime wedges
    Crusty bread (opt)

    MAKE THE BO KHO: In a large bowl, combine the ginger,
    fish sauce, sugar, garlic, and chopped lemongrass and
    stir until the sugar has dissolved. Add the oxtail and
    short ribs, turn to coat, then cover with plastic wrap
    and refrigerate for 3-8 hours.

    Drain the meat, discarding the marinade, and transfer to
    a paper-towel-lined plate. Use more paper towels to pat
    the beef dry. To a large pot set over medium-high heat,
    add the oil. When itrCOs shimmering and hot, add enough
    beef to fill the pot without overcrowding and cook,
    turning occasionally, until browned all over, 15-20
    minutes. Using a slotted spoon, transfer to a plate,
    then repeat with the remaining beef.

    To the empty pot, add the browned beef, beef stock,
    tomato paste, lime leaves, shallots, star anise, and the
    remaining lemongrass. Turn the heat to high, and when
    the liquid boils, turn the heat to low and cook,
    partially covered, until the meat is very tender, 2 1/2
    ~ 3 hours.

    Add the carrots and onion, add water as needed to keep
    the vegetables submerged, then turn the heat to
    medium-high; when the liquid boils, cover and turn the
    heat to medium-low. Cook until the vegetables are
    tender, 15-20 minutes.

    To serve, remove and discard the lemongrass stalks, then
    ladle the b|# kho into large bowls (over ph? noodles if
    desired). Top generously with black pepper and garnish
    with the red onion, scallions, cilantro, Thai basil, and
    lime. Accompany with crusty baguette if desired.

    By: Kate Berry

    Yield: serves 6 - 8

    RECIPE FROM: https://www.saveur.com

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