tomato soup and grilled cheese sandwich at the diner.
that's for winter.
I don't eat soup in the summertime.
that's what I had for supper Sunday or Saturday. Yummy.
Winter: clam chowder; summer: cioppino (sp? it's the clam, shrimp, crab soup).
my homemade pea and ham soup will put hairs on your chest.
so that explains that woman i saw......
I will play for Gumbo!
A steaming crock of chilli verde, made with chunks of roast pork and lots of tomatillos and garlic and onions and cilantro...
This was originally a version of Smokey Bones Brunswick Stew. But after making it a couple of times, I changed it up a bit. I added a little more chicken, beef, pork, and creamed corn, and cut back by half on the onions and barbeque spice. You can view the recipe I started with here: http://www.food.com/recipe/smokey-bones-brunswick-stew-199780
Bubba's Brunswick Stew
Approx. 1 lb boneless skinless chicken breast
Approx. 1 lb ground beef
Approx. 1 lb pork loin
6 cups chicken broth (or enough broth to cover chicken and pork in a slow cooker)
2 cups diced onion
1 (28 ounce) can crushed tomatoes
2 (14 ounce) cans diced tomatoes with juice
3/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/8 cup barbecue spice
3 (15 ounce) cans cream-style corn
Directions:
1 Place chicken and pork loin in slow cooker, cover with broth, and cook until fall apart done.
2 In a large skillet, cook beef and onions over medium heat until about half done. Add chicken and pulled pork and 1/2 the barbeque spice. Stir and cook until well mixed and heated through. Remove from heat.
3 Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
4 Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, the rest of the barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
5 Stir occasionally, adding stock if needed.
from the 60 Minute Gourmet (Pierre Franey) about 1970 or so....
course i use lots more spice....
Chili a la Franey
Yield
8 servings
Measure Ingredient
1 tablespoon Olive oil
1 pounds Lean ground beef
1 pounds Lean ground pork
2 cups Chopped onions
1 cup Green peppers; chopped
1 cup Celery; chopped
1 tablespoon Garlic; minced
1 tablespoon Dried oregano
2 Bay leaves
2 teaspoons Ground cumin
3 tablespoons Chili powder
3 cups Crushed tomatoes
1 cup Beef stock
1 cup Water
Red pepper flakes
Fresh ground black pepper; t
Salt; to taste
2 cups Kidney beans, cooked
Garnishes:
Monterey jack cheese; shred
Shredded lettuce
Chopped red onion
Chopped coriander
Sour cream
Lime wedges
Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately. Yield: 8 to 10 servings
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