i have the 63" HD-TV, so naturally i also get the gang in and the wives OUT!
here's what i'm cooking for the bash...
FRIJOLES RANCHEROS
2 cups dried pinto beans
water
1 cup diced bacon or salt pork or meaty ham bone
1 medium onion, chopped
2 cloves garlic, minced
2 T. chili powder
1 tsp. ground cumin
1 tsp. salt
1 fresh tomato, chopped
12 oz can beer
1 (4 oz) can chopped green chiles, drained
1 or 2 jalapeno peppers, stemmed, seeded and chopped (optional)
Wash beans well. Combine beans, beer, and water to cover beans by 2". Soak overnight. Partially fry bacon or salt pork. Add to beans and liquid in pot. Add more water if necessary. Add rest of ingredients except salt and cook about 2 hrs. or until nearly tender. Add salt and cook until tender
Refrigerate several hrs. or overnight before serving.
Serve with tortilla chips.
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Sun Of A Gun Beef Stew
cooking oil as necessary
2 lb. London Broil Beef, chopped into small squares
6 potatos, peeled and chopped into small squares
1 can stewed tomatoes
l lg. onion, chopped
1 clove garlic, minced or pressed
Variety of fresh or frozen vegetables:
2 C peeled carrots, chopped
l C celery, chopped
1 C whole kernel corn
1 C peas, fresh, frozen or canned
1/4 C broccoli, chopped (optional)
1/4 C turnip, chopped (optional)
3 quarts water
1/2 cup pearl barley (found in the dried bean section of the grocery store)
3 tsp. salt
2 tsp. black pepper
3 whole bay leaves
4 tsp. parsley, chopped
1/4 tsp. oregano
1/4 tsp. basil
corn starch
Heat oil in Dutch oven or large skillet. Add garlic and chopped beef. Brown beef on all sides. Add onion, stewed tomatoes, and 3 quarts of water. Add seasoning, tomatoes, potatoes, and onion and simmer for 2 hours watching carefully to be sure the pot doesn't go dry. Add vegetables and pearl barley and simmer covered for 1 hour. Add water as needed. Thicken stew with corn starch.
Note from Bob Carter:
This stew was a mainstay for many chuck wagon cooks of the early cattle drives. It was often used at social gatherings when visitors would bring a variety of ingredients. This recipe has been modernized for convenience but should be cooked in a well-seasoned cast iron kettle. It can be cooked over an open campfire, charcoal, or on a modern stove.
The recipe comes to us from Scottsdale, Arizona's Festival of the West.
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Chicken-Chili Stew
1 to 1 1/2 lbs chicken tenders, cut in 3/4-inch pieces (or use boneless breasts)
1 can (15 oz) diced tomatoes, undrained
1 can (4oz) sliced black olives
1 can (15oz) pinto beans flavored with jalapeno
1 envelope taco seasoning mix
1 cup frozen corn
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 tablespoon instant tapioca
1 teaspoon chicken base or 1 chicken bouillon cube
1/4 cup small pasta such as ditalini
Combine all ingredients; cover and cook on low 7 to 9 hours. If desired, turn to high during the last 30 minutes and add 1/4 cup of small pasta, or serve stew on rice.
Serves 6.
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SPICED PUMPKIN-SEED FLATBREAD
1 cup lukewarm water (about 100?F.)
1 tablespoon sugar
1 teaspoon active dry yeast
3/4 stick (6 tablespoons) cold unsalted butter 2 1/2 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon pure chile powder* (preferably red New Mexican)
1 teaspoon table salt
1 cup hulled green pumpkin seeds* (about 5 ounces)
1 large egg
2 tablespoons cold water
coarse salt for sprinkling
*available at Latino markets, natural foods stores, and some supermarkets
In a large bowl stir together lukewarm water, sugar, and yeast and let stand until foamy, about 5 minutes. Cut butter into bits and stir into yeast mixture with flour, cornmeal, chile powder, and table salt, stirring until mixture just forms a dough. On a lightly floured surface knead dough until smooth and butter is incorporated, about 5 minutes. Form dough into a ball and put in a lightly oiled bowl, turning it to coat. Chill dough, covered with plastic wrap, 1 hour.
Preheat oven to 400?F. and lightly flour 2 large baking sheets.
Chop pumpkin seeds. (The finer they are chopped, the thinner the flatbread will be.) In a small bowl with a fork beat together egg and cold water until combined well to make an egg wash. Divide dough in half and chill one half, covered. On a lightly floured surface with a floured rolling pin roll out remaining half of dough into an 1/8-inch-thick rough oval and sprinkle with half of pumpkin seeds. With rolling pin press pumpkin seeds into dough and roll dough as thin as possible. Brush dough with some egg wash and cut into irregular long thin wedges (about 6 by 1 inch). With a spatula transfer wedges to baking sheets and sprinkle with kosher salt to taste.
Bake flatbread wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp, 10 to 15 minutes, and transfer to racks to cool. Make more flatbread wedges in same manner with chilled dough. Flatbread wedges may be made 3 days ahead and kept in an airtight container at room temperature.
Makes about 50 flatbread wedges.
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here's what i'm cooking for the bash...
FRIJOLES RANCHEROS
2 cups dried pinto beans
water
1 cup diced bacon or salt pork or meaty ham bone
1 medium onion, chopped
2 cloves garlic, minced
2 T. chili powder
1 tsp. ground cumin
1 tsp. salt
1 fresh tomato, chopped
12 oz can beer
1 (4 oz) can chopped green chiles, drained
1 or 2 jalapeno peppers, stemmed, seeded and chopped (optional)
Wash beans well. Combine beans, beer, and water to cover beans by 2". Soak overnight. Partially fry bacon or salt pork. Add to beans and liquid in pot. Add more water if necessary. Add rest of ingredients except salt and cook about 2 hrs. or until nearly tender. Add salt and cook until tender
Refrigerate several hrs. or overnight before serving.
Serve with tortilla chips.
-----------------
Sun Of A Gun Beef Stew
cooking oil as necessary
2 lb. London Broil Beef, chopped into small squares
6 potatos, peeled and chopped into small squares
1 can stewed tomatoes
l lg. onion, chopped
1 clove garlic, minced or pressed
Variety of fresh or frozen vegetables:
2 C peeled carrots, chopped
l C celery, chopped
1 C whole kernel corn
1 C peas, fresh, frozen or canned
1/4 C broccoli, chopped (optional)
1/4 C turnip, chopped (optional)
3 quarts water
1/2 cup pearl barley (found in the dried bean section of the grocery store)
3 tsp. salt
2 tsp. black pepper
3 whole bay leaves
4 tsp. parsley, chopped
1/4 tsp. oregano
1/4 tsp. basil
corn starch
Heat oil in Dutch oven or large skillet. Add garlic and chopped beef. Brown beef on all sides. Add onion, stewed tomatoes, and 3 quarts of water. Add seasoning, tomatoes, potatoes, and onion and simmer for 2 hours watching carefully to be sure the pot doesn't go dry. Add vegetables and pearl barley and simmer covered for 1 hour. Add water as needed. Thicken stew with corn starch.
Note from Bob Carter:
This stew was a mainstay for many chuck wagon cooks of the early cattle drives. It was often used at social gatherings when visitors would bring a variety of ingredients. This recipe has been modernized for convenience but should be cooked in a well-seasoned cast iron kettle. It can be cooked over an open campfire, charcoal, or on a modern stove.
The recipe comes to us from Scottsdale, Arizona's Festival of the West.
--------------
Chicken-Chili Stew
1 to 1 1/2 lbs chicken tenders, cut in 3/4-inch pieces (or use boneless breasts)
1 can (15 oz) diced tomatoes, undrained
1 can (4oz) sliced black olives
1 can (15oz) pinto beans flavored with jalapeno
1 envelope taco seasoning mix
1 cup frozen corn
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 tablespoon instant tapioca
1 teaspoon chicken base or 1 chicken bouillon cube
1/4 cup small pasta such as ditalini
Combine all ingredients; cover and cook on low 7 to 9 hours. If desired, turn to high during the last 30 minutes and add 1/4 cup of small pasta, or serve stew on rice.
Serves 6.
--------------
SPICED PUMPKIN-SEED FLATBREAD
1 cup lukewarm water (about 100?F.)
1 tablespoon sugar
1 teaspoon active dry yeast
3/4 stick (6 tablespoons) cold unsalted butter 2 1/2 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon pure chile powder* (preferably red New Mexican)
1 teaspoon table salt
1 cup hulled green pumpkin seeds* (about 5 ounces)
1 large egg
2 tablespoons cold water
coarse salt for sprinkling
*available at Latino markets, natural foods stores, and some supermarkets
In a large bowl stir together lukewarm water, sugar, and yeast and let stand until foamy, about 5 minutes. Cut butter into bits and stir into yeast mixture with flour, cornmeal, chile powder, and table salt, stirring until mixture just forms a dough. On a lightly floured surface knead dough until smooth and butter is incorporated, about 5 minutes. Form dough into a ball and put in a lightly oiled bowl, turning it to coat. Chill dough, covered with plastic wrap, 1 hour.
Preheat oven to 400?F. and lightly flour 2 large baking sheets.
Chop pumpkin seeds. (The finer they are chopped, the thinner the flatbread will be.) In a small bowl with a fork beat together egg and cold water until combined well to make an egg wash. Divide dough in half and chill one half, covered. On a lightly floured surface with a floured rolling pin roll out remaining half of dough into an 1/8-inch-thick rough oval and sprinkle with half of pumpkin seeds. With rolling pin press pumpkin seeds into dough and roll dough as thin as possible. Brush dough with some egg wash and cut into irregular long thin wedges (about 6 by 1 inch). With a spatula transfer wedges to baking sheets and sprinkle with kosher salt to taste.
Bake flatbread wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp, 10 to 15 minutes, and transfer to racks to cool. Make more flatbread wedges in same manner with chilled dough. Flatbread wedges may be made 3 days ahead and kept in an airtight container at room temperature.
Makes about 50 flatbread wedges.
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