Nov. 9th, 2011

matt_doyle: (Default)
So, I promised you a recipe back on Friday (providing that it worked) and it mostly did.  It was a little sour, or bitter, or... something... didn't ruin the dish by any stretch, it was still quite tasty.  Just flawed.  I think it may have been too mush balsamic vinegar that did it, but if anyone can venture a culinary opinion I would appreciate it.

Since Friday, my cooking has been pretty focused on using egg and breadcrumbs to batter ALL THE THINGS, which has been delicious but less interesting from a recipe standpoint.  Unless you guys don;t bread things, in which case, let me know and I will share my secrets.

Anyway.  The stew.

Procure a slow-cooker.  Remember to plug it in (I forget this all the time).  Add:

8 oz. chicken, chopped into whatever size pieces you like your meat in.

8 oz. white mushrooms, quartered -- you don't want them to dissolve but to be big flavor sponges.

2 lbs. potatoes, cubed.  You could use fewer potatoes unless, like me, you have too many and need to use them before they grow a civilization in your lower cupboards.

Half an onion, sliced not diced.

This should come treacherously close to filling your slow cooker, providing yours is the same size as mine, which I recommend.

Melt 1/8th of a cup of butter.  Add 1/8th of a cup balsamic vinegar to it.  Put these in a one-cup liquid measuring cup, tehn fill the rest of the cup with water.  Into this mixture, add: 

3/4ths Tbsp Old Bay
1 tsp seasoned salt
2.5 Tbsp. chicken boullion


Mix, then pour into the slow-cooker over evferything.  The reason you mix the seasonings first is because otherwise, they'll all just float at the top.  An alternate and more intelligent method of doing this is to prepare your broth first, THEN add the meat and veg, but I relate these recipes to you exactly as i made 'em.

In another 3.5 cups of water, mix and add:

1.5 Tbsp ground sage
.5 Tbsp. ground thyme (you can use more if you do not run out of thyme at this point.  That was not a pun.)
.5 Tbsp. white pepper
.5 Tbsp sweet paprika (Kayse never gave you back your hot paprika or you would add just a dash of it)
1 Tbsp. basil
1 Tbsp. dill
.5 tbsp. celery salt

Once all the seasonings and liquid have been added, your potatoes and meat and such should just barely be covered by the liquid.  Put a lid on the slow cooker, and leave it on high for six hours.

The resulting product will actually turn out to be soup rather than stew, unless you add a thickening agent or mash some of the potatoes into the broth, but regardless, it will taste pretty damn good.
 




matt_doyle: (Default)
Steak marinade:

4 Tbsp A1
4 Tbsp  Worcestershire sauce
1 Tbsp Smoky Horseradish
2 Tbsp Cucumber Ranch Dressing

2 tsp each Garlic Powder & Onion Powder
1 tsp each Old Bay, Sweet Paprika, Ground Mustard, Dill
1/2 tsp ginger

All measurements are very approximate.

Thoughts?

Profile

matt_doyle: (Default)
matt_doyle

January 2025

S M T W T F S
    1234
567891011
12131415161718
19202122232425
262728293031 

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 12th, 2025 03:57 am
Powered by Dreamwidth Studios