Soup, Stew, Chili, Gumbo (Cold weather eats)

[South Austin 52431]

On 12/15/2020 at 6:51 PM, Hank_Hill said:

I've posted it before, but this shit is crack. Double the recipe.

https://themodernproper.com/hungarian-mushroom-soup

Pos rep, my man. Tried this last night and it was dynamite. Surprisingly the recipe doesn’t call for salt, and I don’t think it needed any. Also, got laid. Pic of soup, not of sex, so I’ll GTFO.

[Beantown Express 2.0 6559]

New recipe. Mexican Shrimp and corn chowder with green chile oil drizzled on top.


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[Hank_Hill 18785]

On 1/9/2021 at 9:33 AM, South Austin said:

Pos rep, my man. Tried this last night and it was dynamite. Surprisingly the recipe doesn’t call for salt, and I don’t think it needed any. Also, got laid. Pic of soup, not of sex, so I’ll GTFO.

Perfect weather for this across the state today, will be making. Might post pics of food, probably post pics of getting laid.

[South Austin 52431]

49 minutes ago, Hank_Hill said:

Perfect weather for this across the state today, will be making. Might post pics of food, probably post pics of getting laid.

Will check this and the IPIHB thread for updates.

[Woland 732]

Youvarlakia Avgolemono

[jimmyjazz 45877]

32 minutes ago, Woland said:

Youvarlakia Avgolemono

I had to look that up -- sounds delicious!  Greek meatball soup with a lemon-egg sauce.

[Anastasis 23454]

Yeah. Gonna need a recipe on that one. 

[shadow_operative2.0 15941]

Made the mushroom soup today, had to use dried thyme over fresh. Will fix that next time. 

[South Austin 52431]

Chicken and duck fricassee. For those gumbo fans who’ve never made this, it’s similar to gumbo, but more of a smother than a stew.

First you make a roux (duh). There’s less roux than in gumbo, just enough to layer the bottom of the pot.

Then toss in onion and celery. Once softened, add the duck, chicken, and one chopped turnip, and cook for about 10 minutes. 

Finally, add enough chicken stock to barely cover the meat, and toss in whatever spices you want. I use paprika, allspice, cayenne, salt, pepper, and for a little unami kick, some soy sauce and Worcester sauce. Bring to a boil and then simmer till the liquid thickens, about 1.5 to 2 hours.

[luke duke 6412]

Love making beef bourguignon, but am partial to Ina Garten’s recipe. Yours looks outstanding.

I’ve made Ina’s recipe a few times. Always outstanding.

[Superhero 8826]

On 12/31/2020 at 7:44 PM, Neonmoon said:

Made Julia Child’s Beef Bourguignon tonight. Holy shit this was good.







Crap these picks are not in order

I make this every few months, and yes, it is delicious.

What meat do you use? I've used rump roast and brisket before, and rump roast is definitely better.

 

[Guest]

Jalapeno sausage, onion, rosemary, golden fingerling taters, crushed red pepper.

So fucking good!

[AustinMT 952]

Chile Verde con Carne

[TexPx 2322]

Classic Italian Wedding Soup stays in the rotation year round.


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[Neonmoon 38129]

On 1/17/2021 at 2:09 AM, Superhero said:

I make this every few months, and yes, it is delicious.

What meat do you use? I've used rump roast and brisket before, and rump roast is definitely better.

 

Rump roast from Whole Foods. I don’t really eat beef so when I do I get the good shit 

[Neonmoon 38129]

Get your stews ready for Thursday. 

[Etexhorn13 3045]

On 1/17/2021 at 2:09 AM, Superhero said:

I make this every few months, and yes, it is delicious.

What meat do you use? I've used rump roast and brisket before, and rump roast is definitely better.

 

How many dishes does this dirty? Been wanting to make but my wife hates when I blast off In the kitchen and leave her a ton of shit to clean up (which happens often)

[Etexhorn13 3045]

On 1/9/2021 at 9:33 AM, South Austin said:

Pos rep, my man. Tried this last night and it was dynamite. Surprisingly the recipe doesn’t call for salt, and I don’t think it needed any. Also, got laid. Pic of soup, not of sex, so I’ll GTFO.

What’s the best vessel for this? Enamel Dutch oven? I’ve convinced the wife to get this on the menu this week and I don’t want to fuck it up 

Edited January 25, 2021 by Etexhorn13

[shadow_operative2.0 15941]

Yeah, Dutch oven is fine. 

[tx 3 putt 76862]

7 hours ago, Neonmoon said:

Get your stews ready for Thursday. 

 

national stew day ?

[South Austin 52431]

8 hours ago, Etexhorn13 said:

What’s the best vessel for this? Enamel Dutch oven? I’ve convinced the wife to get this on the menu this week and I don’t want to fuck it up 

That's what I used.  Watch the timing, though.  It can thicken in a hurry.

[DoobieWah 1432]

Dammit

Edited January 25, 2021 by DoobieWah
Wrong thread

[elfenix 34221]

1 hour ago, South Austin said:

That's what I used.  Watch the timing, though.  It can thicken in a hurry.

i bet your mother loves it.

[South Austin 52431]

1 hour ago, elfenix said:

i bet your mother loves it.

She told me you've been having problems with your thickening.  It's okay.  It happens sometimes. 

[elfenix 34221]

15 minutes ago, South Austin said:

She told me you've been having problems with your thickening.  It's okay.  It happens sometimes. 

i make her work for her $20

[Damor 1236]

I thought the mushroom soup was great, but the rest of my crew is not big into mushrooms and didn't go for it.

That website has a bunch of other good looking recipes, and this one for tikka masala soup was a huge hit, particularly for how easy/lazy it is.

Edited January 25, 2021 by Damor

[BearSchlong 8082]

3 hours ago, South Austin said:

That's what I used.  Watch the timing, though.  It can thicken in a hurry.

Wife made me Chicken Fricasee on our 2nd date.  It did get thick in a hurry.  Best night of my life.

On 1/17/2021 at 8:54 PM, AustinMT said:

Chile Verde con Carne

beef?  Have you tried pork?  My wife makes pork chili verde, reverse engineered the recipe from the Coffee Cup in Boulder City, NV which was a triple D featured dish. She uses fresh tomatillos though.  Pos rep, this is just about my favorite food.

Edited January 25, 2021 by BearSchlong

[AustinMT 952]

9 minutes ago, BearSchlong said:

Wife made me Chicken Fricasee on our 2nd date.  It did get thick in a hurry.  Best night of my life.

beef?  Have you tried pork?  My wife makes pork chili verde, reverse engineered the recipe from the Coffee Cup in Boulder City, NV which was a triple D featured dish. She uses fresh tomatillos though.  Pos rep, this is just about my favorite food.

Yes.  Made lots of pork Chile verde over the years.  This was actually the first time I tried it with beef.  A Homesick Texan recipe, and it was very good.

[Brisketexan 105043]

beef?  Have you tried pork?  My wife makes pork chili verde, reverse engineered the recipe from the Coffee Cup in Boulder City, NV which was a triple D featured dish. She uses fresh tomatillos though.  Pos rep, this is just about my favorite food.

Want my cheat code for green chili pork stew?

Brown the meat and onions, add a little chicken stock (go light on the sodium) to cook till it’s almost tender enough.

Then add two jars of this:




It has plenty of salt, that’s why you shouldn’t add any more.

Add your diced potatoes and some diced green chiles, simmer till the potatoes are tender.

It’s my son’s favorite stew.

[tx 3 putt 76862]

listen to briket, he's pre-med 

[gsoda3 3245]

On 1/17/2021 at 2:09 AM, Superhero said:

I make this every few months, and yes, it is delicious.

What meat do you use? I've used rump roast and brisket before, and rump roast is definitely better.

 

try it with beef cheeks (my favorite) and beef shanks (my second favorite). 

 

[gsoda3 3245]

On 1/24/2021 at 12:11 PM, TexPx said:

Classic Italian Wedding Soup stays in the rotation year round.


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what recipe did you use?  i've made it a few times but i've never found one i was happy with.

[Trey3216 15343]

22 hours ago, gsoda3 said:

what recipe did you use?  i've made it a few times but i've never found one i was happy with.

Mine is a lot brothier than that particular version.  I like both versions, but learned how to make the brothy variety watching my Italian grandmother make it every Thanksgiving and Christmas.  

[utee94 15797]

On 1/25/2021 at 12:24 PM, Brisketexan said:

Want my cheat code for green chili pork stew?

Brown the meat and onions, add a little chicken stock (go light on the sodium) to cook till it’s almost tender enough.

Then add two jars of this:




It has plenty of salt, that’s why you shouldn’t add any more.

Add your diced potatoes and some diced green chiles, simmer till the potatoes are tender.

It’s my son’s favorite stew.

Sounds good, how much meat do you match up to the two jars of Herdez?

[Brisketexan 105043]

1 minute ago, utee94 said:

Sounds good, how much meat do you match up to the two jars of Herdez?

2 lb diced pork, a diced onion, several cloves of diced garlic added at the end of the browning process.  Add enough liquid to cover, simmer for around 2 hours.  Add the salsa, simmer a bit, add the potatoes, simmer around 30 mins, add the green chiles near the end.

I just decided to do it when I realized I could make my own tomatillo base to put in the pot....or I could buy a really tasty tomatillo salsa as a shortcut, and I've never looked back.

[conVINCEd 21469]

On 1/25/2021 at 12:24 PM, Brisketexan said:

Want my cheat code for green chili pork stew?

Brown the meat and onions, add a little chicken stock (go light on the sodium) to cook till it’s almost tender enough.

Then add two jars of this:




It has plenty of salt, that’s why you shouldn’t add any more.

Add your diced potatoes and some diced green chiles, simmer till the potatoes are tender.

It’s my son’s favorite stew.

I had not had this until 5 or 6 years ago.  Was at my aunt’s house and she asked me to grab something out of the pantry.  She had 10-15 bottles of this in her pantry.  I asked her why, and she said ‘so I never run out of it’.  Always had a bottle on hand since then, it’s good stuff.

[Brisketexan 105043]

2 minutes ago, conVINCEd said:

I had not had this until 5 or 6 years ago.  Was at my aunt’s house and she asked me to grab something out of the pantry.  She had 10-15 bottles of this in her pantry.  I asked her why, and she said ‘so I never run out of it’.  Always had a bottle on hand since then, it’s good stuff.

It really is -- I cook with it a good bit.  Makes for good chilaquiles, for example.  Want to just brown some chicken breasts, and simmer in verde sauce and serve over rice?  Easy weeknight dinner.  Pour some into an omelette pan, get it to a simmer, crack a couple of eggs on top, put the lid on, scoop and serve when the eggs are done to your preference (great meal any time).  It's such a solid base for so many things.

[TexPx 2322]

what recipe did you use?  i've made it a few times but i've never found one i was happy with.

Italian Wedding Soup

1/2 lb of ground beef
1/4 cup bread crumbs
Italian Seasoning
Olive oil
1 can Cannellini Beans (drained & rinsed)
2 cans low sodium chicken broth
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrot (optional)
1 chopped clove of garlic
8 oz package of spinach
1/4th cup of Orzo (I use Delallo brand - it's made in Italy and the flour they use there seems to make soup creamier)
Shredded Parmesan cheese for garnish

Make meatballs by mixing ground beef, bread crumbs and about 1/2-1 tsp of Italian Seasoning. Form into the size of a marble.
Cook onions, celery and carrot in olive oil until done. Then add garlic until fragrant
Add chicken broth then bring to boil. The follow directions on pasta.

While cooking veggies, saute meatballs in a bit of olive oil until browned.

Once pasta cooked, add cooked meatballs, beans and spinach to soup.

Once spinach is wilted, soup should be ready.Top with shredded parmesan cheese.
Actually not the “classic” recipe. My wife came up with this.


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[jimmyjazz 45877]

My taste standard for green chile pork stew was set by Roaring Fork, and they don't use potatoes . . . so I don't use potatoes.

I assume it's done as cheap filler, kinda like a lot of "Indian" vindaloo dishes, but I'd rather go full protein.

[Brisketexan 105043]

17 minutes ago, jimmyjazz said:

My taste standard for green chile pork stew was set by Roaring Fork, and they don't use potatoes . . . so I don't use potatoes.

I assume it's done as cheap filler, kinda like a lot of "Indian" vindaloo dishes, but I'd rather go full protein.

It is, it's the more po folks version.  Most of the time I use potatoes because that's how I've had it.  But it's also good as a green chile "posole" version, using hominy.  I do like Roaring Fork's but their version is so thick it's almost like a green chile pork carne guisada.  Which is good, I like it.  But I prefer a little more broth-y version for family stew time.

[jimmyjazz 45877]

12 minutes ago, Brisketexan said:

It is, it's the more po folks version.  Most of the time I use potatoes because that's how I've had it.  

What's the rough ratio of pork to potatoes?  Like, 1 lb each?

[Brisketexan 105043]

1 minute ago, jimmyjazz said:

What's the rough ratio of pork to potatoes?  Like, 1 lb each?

I did about 2 lbs pork on my last batch.   As for potatoes, I dunno, dice some and put them in till it looks right.  I got two decent sized russets, and used about 1.5.  Probably about 1.5 lbs -- slightly less potato than pork, I think.  But again, I really just eyeballed it.

[South Austin 52431]

Team Chuy's for green chili stew.  They use chicken over pork, include potatoes but not a ton, and tomatillos as the lead flavor in the base. 

[BearSchlong 8082]

The thing I like about it is you can make it without potatoes and just load up cheese and sour cream on top to adapt for a keto diet.

[Etexhorn13 3045]

Hopped on that mushroom soup train as well. I’ve also decided that every baguette should be turned into garlic bread.

[AustinMT 952]

23 hours ago, jimmyjazz said:

My taste standard for green chile pork stew was set by Roaring Fork, and they don't use potatoes . . . so I don't use potatoes.

I assume it's done as cheap filler, kinda like a lot of "Indian" vindaloo dishes, but I'd rather go full protein.

Agree. I never use potatoes in Chile verde

[DalTxHornFan 3097]

43 minutes ago, AustinMT said:

Agree. I never use potatoes in Chile verde

Hominy is the answer.  Of course, then it is considered to be a version of Posole.  Good stuff, regardless.

[AustinMT 952]

17 minutes ago, DalTxHornFan said:

Hominy is the answer.  Of course, then it is considered to be a version of Posole.  Good stuff, regardless.

Posole is great

[Brisketexan 105043]

21 hours ago, DalTxHornFan said:

Hominy is the answer.  Of course, then it is considered to be a version of Posole.  Good stuff, regardless.

I'm a fan of all the versions.  I like Roaring Fork's with no potatoes and tortillas on the side (although....they use store-bought tortillas.  Weak).  I like it with potatoes, that's actually real traditional NM po folks version.  I like it with hominy to make a green chile posole.  Truly, the green chili broth and the pork are the base -- do what you want with that.

[South Austin 52431]

23 hours ago, AustinMT said:

Posole is great

The posole at Lonesome Dove sucks. 80% hominy, 10% pork, 10% broth. Haven’t found good posole in Austin in a while. Any suggestions?