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FIRST!

Garbanzo Stew
1 cans garbanzo beans, drained and rinsed
2 carrots diced 1 yellow onion diced
2 ribs celery diced 1 green pepper diced
1 red bell pepper diced 1 tsp dried thyme
½ tsp dried basil ½ tsp black pepper
16 oz kielbasa (you could use turkey kielbasa) cubed
2 ½ cup broth (preferably chicken)
1 6 oz can tomato paste
2 8oz hummus (roasted red pepper or spicy)
½ tsp salt

In a crock pot
Layer in this order in pot: beans, carrots, celery, onion, red pepper and green pepper. Sprinkle thyme, basil, and black pepper over top. Layer kielbasa over vegetables. Pour broth over all. Cover pot and cook on high for 5-6 hours or low 10-11 hours, until vegetables are tender. Stir in tomato past, hummus and salt to veggie mixture. Cover pot. Cook 10-15 minutes or until stew is thoroughly heated.

On stove top
Sauté kielbasa, carrots, celery, onions, red pepper, green pepper, thyme, basil and black pepper in large, heavy pot until tender, about 7-10 minutes. Stir in broth and simmer 20 minutes. Stir in tomato paste, garbanzo beans, hummus, and salt. Simmer for about 10 minutes or until stew is thoroughly heated.
Ingredients:

2 pounds hog maws (pig stomach)

2 pounds chitterlings (pig intestines)

3 quarts water

1 teaspoon salt

1/2 teaspoon red pepper (flakes)

1 medium peeled onion (white or yellow)



The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt. Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.

While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.

Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.

A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.

If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.

By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, macaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.

Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long.
Chicken Feet Soup


Things You'll Need:
1 Dozen FRESH-never frozen, Chicken Feet. (Ask your butcher.)
2-3 Pounds of Raw Chicken Meat-not boneless(your choice of cut)
Salt to your taste
Pepper to your taste
1 Cup sliced Carrots
1 Cup sliced Celery
1 Small Onion
Fresh Parsley
1 Cup Minute Rice



1•If the chicken feet are pale yellow, having been cleaned by the butcher, proceed to step #3. If the feet have a dark yellow skin on them, drop them into a kettle of boiling water for about 2 minutes until the skin can be loosened.

2.Bend the claws backwards until they snap (or cut off the claws) and peel skin from the feet. Discard the water, skin, and claws from this process.

3.Then rinse the feet and other chicken meat with bones and place in a stock pot and cover with fresh water to make about 12 quarts. Add salt, pepper and bring to boil. Reduce heat and simmer about 1 hour or more. (I like to simmer it for a long time to reduce the liquid by half.)

4.During the simmering process remove the darkened foam that appears at the top of the soup and discard it. My Slovak Grandma called this "shoemany" and said those particles made the soup bitter. (I remove it because the soup looks nicer without the brown particles.)

5.Remove the meat and feet to a separate bowl and refrigerate over night.
Refrigerate soup stock as well--right in the same stock pot that you just cooked it in if you have enough room in your refrigerator.

6. The next day, remove any fat that has risen to the top of the stock. The stock below the fat will be like gelatine.

7. Return the stock pot to your cook top, melt gelatine, and bring to boil. Add the chicken meat, (some of the feet if you wish to scare your guests), carrots, celery, onion and simmer until vegetables are tender, but not too soft. Add rice and simmer another 5-10 minutes until done.

8. Serve to your unsuspecting friends and family.

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