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

Etexhorn13

By Etexhorn13
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elfenix
elfenix

Felt like some ramen Spoiler   finished product

dcbc
dcbc

Chicken, sausage, brisket Gumbo before the ice and snow.

FartingMonk
FartingMonk

Decided to do a wonton noodle soup 

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Trey3216

Trey3216 15,450

Posted
Posted
1 hour ago, Storm the Field said:

Cold, rainy weekend ahead. Time for this thread to shine. Think I'm gonna make a batch of SF-style Clam Chowder for Sunday dinner. Maybe French Onion soup for lunch Saturday.

Already purchased my chili meat.   Gonna eat well for several days.  

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StassneyHorn

StassneyHorn 6,755

Posted
Posted
1 minute ago, tx 3 putt said:

needs fritos 

I had the Fritos pulled out and next to the shredded cheese and cornbread, then the smell of the cornbread made me forget. Made the bottom layer cornbread, sprinkled the cheese over the hot cornbread, then dumped the chili. Perfection. Fuck it, I’m gonna annihilate the leftovers early.

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Texzilla58

Texzilla58 4,778

Posted
Posted
On 12/5/2024 at 2:13 PM, stc said:

sweet cornbread is an abomination 

I like cornbread in many forms from fried mush to sweet versions that are like cake and all in between.  Your hard line on the matter is ridiculous.  WTF should you care what folks eat?

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freyguy

freyguy 4,364

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Posted

Stumbled across an older chili recipe I had cobbled together from a few others (yes, I know chili ain't rocket science).  This one had ground beef, ground turkey, venison, venison pan sausage, some bacon, and leftover pulled pork.

Also modified a gluten free cornbread recipe, and went more butter than oil, and more yogurt than milk.  It was still dryer than I had wished, but surprisingly didn't fall apart when I dumped the chili all over it.

20241207_160708.jpg

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dcbc

dcbc 14,641

Posted
Posted
On 12/6/2024 at 12:58 PM, jimmyjazz said:

WTF is wrong with honey cornbread?  Assuming jalapenos, of course.

My grandmother's/mother's recipe is a sweet, buttery, honey-cornbread, and it slaps.

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Shaddie

Shaddie 1,684

Posted
Posted

Not a “sweet” cornbread fan. I can see the argument for it. 
 

Best is cornbread cakes. Real name is “Johnny cakes”. Make batter a little more runny, and pour into 2~3” rounds and fry in bacon fat. 
Much more “crispy” exterior.  

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TonyTexas

TonyTexas 10,682

Posted
Posted
48 minutes ago, Shaddie said:

Not a “sweet” cornbread fan. I can see the argument for it. 
 

Best is cornbread cakes. Real name is “Johnny cakes”. Make batter a little more runny, and pour into 2~3” rounds and fry in bacon fat. 
Much more “crispy” exterior.  

You now who else loved Johnny cakes?

 

IMG_1727.gif

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UTCzech III

UTCzech III 2,933

Posted
Posted (edited)
14 hours ago, Jameslaw121 said:

And recipe

This is just your standard beef stew (or just "stew" as we call it), nothing fancy at all about it, just good hearty eatin'...

Mandatory (for me, explanation to follow):

couple pounds stew meat or cubed chuck steak (ETA: any cheap beef, that's the point, keep it cheap, like brisket, you're gonna cook it low and slow, it will tenderize itself, but you can go fancy if you want) , throw it all in a gallon baggie with some flour, enough to coat it all

throw flour-coated meat into skillet with some vegetable oil until browned on all sides, may need to do in batches, when done dump into crock pot/dutch oven/soup pot, what have you

(ETA: drain any oil from the skillet, but definitely take all that browned flour, bits of meat left and either scrape right into the crock pot or deglaze it with some of the beef stock below,  pour all that goodness into the pot as well)

add a can of stewed tomatoes, chopped up

throw in a few cut up carrots, as much as you like, I used about a 1/2 pound in this batch, three large carrots

throw in about 1/2 large onion, cut up in decent chunks, no need to get fancy with dicing or anything like that

throw in a pound or so of cut up russet potatoes (I love potatoes so used 3 decent sized russets, probably 1 1/2 pounds...)

pour in enough beef broth to cover everything ( I use a couple packages of cheap, 75 cent stew/au jus mix and a few cubes of beef bullion in about 4 cups of water, I also add liberal amounts of salt, pepper, onion powder and garlic powder, however much you think is enough, add 10% more, the veggies will soak it up)

cook all day long (I go from about 10 in the morning til 7 at night, turning up the heat the last our or so to boil) if using a crock pot, otherwise you can make this in a couple of hours, on constant boil, I personally like the slow cook, seems to tenderize the meet better (ala a brisket)

Optional (which is what I made):

a can or two of sliced mushrooms

a can of corn ( I personally like the "mandatory" recipe above, basically meat, potatoes and carrots, that's what I grew up with, but my wife loves corn so I threw it in to satisfy her, to me it takes it from savory into a little more of the sweet area and also veering more toward vegetable soup than stew..., but I just compensate by adding more salt and pepper to my serving...)

 

Cornbread is just your standard jalapeno cornbread recipe (although my mom always called it indian cornbread, or squaw bread), corn meal, cream corn, jalapenos, grated cheese (another weird one, we use longhorn cheddar, but my family grew up calling it rat cheese, my wife still asks me about that one...), etc....

Edited by UTCzech III
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Texzilla58

Texzilla58 4,778

Posted
Posted
On 12/10/2024 at 7:12 PM, Shaddie said:

Not a “sweet” cornbread fan. I can see the argument for it. 
 

Best is cornbread cakes. Real name is “Johnny cakes”. Make batter a little more runny, and pour into 2~3” rounds and fry in bacon fat. 
Much more “crispy” exterior.  

I make these as pancakes.  I add jalapeños, corn, and green opinions then use as a base for pulled pork or brisket or leftover fried chicken.

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Jameslaw121

Jameslaw121 4,485

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Posted
8 hours ago, UTCzech III said:

This is just your standard beef stew (or just "stew" as we call it), nothing fancy at all about it, just good hearty eatin'...

Mandatory (for me, explanation to follow):

couple pounds stew meat or cubed chuck steak, throw it all in a gallon baggie with some flour, enough to coat it all

throw flour-coated meat into skillet with some vegetable oil until browned on all sides, may need to do in batches, when done dump into crock pot/dutch oven/soup pot, what have you

add a can of stewed tomatoes, chopped up

throw in a few cut up carrots, as much as you like, I used about a 1/2 pound in this batch, three large carrots

throw in about 1/2 large onion, cut up in decent chunks, no need to get fancy with dicing or anything like that

throw in a pound or so of cut up russet potatoes (I love potatoes so used 3 decent sized russets, probably 1 1/2 pounds...)

pour in enough beef broth to cover everything ( I use a couple packages of cheap, 75 cent stew/au jus mix and a few cubes of beef bullion in about 4 cups of water, I also add liberal amounts of salt, pepper, onion powder and garlic powder, however much you think is enough, add 10% more, the veggies will soak it up)

cook all day long (I go from about 10 in the morning til 7 at night, turning up the heat the last our or so to boil) if using a crock pot, otherwise you can make this in a couple of hours, on constant boil, I personally like the slow cook, seems to tenderize the meet better (ala a brisket)

Optional (which is what I made):

a can or two of sliced mushrooms

a can of corn ( I personally like the "mandatory" recipe above, basically meat, potatoes and carrots, that's what I grew up with, but my wife loves corn so I threw it in to satisfy her, to me it takes it from savory into a little more of the sweet area and also veering more toward vegetable soup than stew..., but I just compensate by adding more salt and pepper to my serving...)

 

Cornbread is just your standard jalapeno cornbread recipe (although my mom always called it indian cornbread, or squaw bread), corn meal, cream corn, jalapenos, grated cheese (another weird one, we use longhorn cheddar, but my family grew up calling it rat cheese, my wife still asks me about that one...), etc....

I will smash sometime this weekend. Thank you!

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UTCzech III

UTCzech III 2,933

Posted
Posted
1 hour ago, Jameslaw121 said:

I will smash sometime this weekend. Thank you!

Enjoy!  Should have added - the order above is how I dump everything in the pot, so the potatoes are on top.  I don't touch a thing for about 5 hours, and then after that give everything a good stir so it gets good and mixed (pull some of the meat up from the bottom, get those potatoes all mixed in good).  And I have no idea what temp I cook at, this is an old Rival crock pot/fry daddy we got on our wedding day, the numbers have completely worn off the dial after 35 years.  I'd say I probably keep it around 275 or so for a few hours, then slowly increase every hour or so, until a slow boil the last hour.  You might want to stir more frequently then as it will thicken up and it might stick a little if you don't have a good ceramic pot.

 

Also, as I mentioned, if you want to go more the vegetable soup route, you can get a bag of frozen soup veggies (peas, carrots, green beans, whatever you like), I just like to keep mine the simpler the better.  And i only made cornbread because I wanted some, but usually I eat this with a big ol' sleeve of saltine crackers.  Still eat it like a kid where I'll scoop out some meat and veggies, place it on a cracker and shove the whole thing into my mouth.  Some things I'll never outgrow.

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Brisketexan

Brisketexan 106,615

Posted
Posted
Enjoy!  Should have added - the order above is how I dump everything in the pot, so the potatoes are on top.  I don't touch a thing for about 5 hours, and then after that give everything a good stir so it gets good and mixed (pull some of the meat up from the bottom, get those potatoes all mixed in good).  And I have no idea what temp I cook at, this is an old Rival crock pot/fry daddy we got on our wedding day, the numbers have completely worn off the dial after 35 years.  I'd say I probably keep it around 275 or so for a few hours, then slowly increase every hour or so, until a slow boil the last hour.  You might want to stir more frequently then as it will thicken up and it might stick a little if you don't have a good ceramic pot.
 
Also, as I mentioned, if you want to go more the vegetable soup route, you can get a bag of frozen soup veggies (peas, carrots, green beans, whatever you like), I just like to keep mine the simpler the better.  And i only made cornbread because I wanted some, but usually I eat this with a big ol' sleeve of saltine crackers.  Still eat it like a kid where I'll scoop out some meat and veggies, place it on a cracker and shove the whole thing into my mouth.  Some things I'll never outgrow.

Pro tip: if you’re making beef stew and adding veggies like peas, add them at the very end.
Also, if you’re adding onions and garlic, brown those as well first (onion for a while, garlic for a minute or so only). And if you have any fresh herbs…a sprig or two of fresh thyme is next-level.
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jimmyjazz

jimmyjazz 46,966

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Posted
1 hour ago, Brisketexan said:

And if you have any fresh herbs…a sprig or two of fresh thyme is next-level.

HEB has a fresh "poultry herb" package that is next level.  It's enough for one family-sized entree, and eliminates the need to by multiple individual packages of herbs.  It is in no way poultry-only, I've put it in beef bourguignon with great success.  Heartily recommended.

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UTCzech III

UTCzech III 2,933

Posted
Posted
1 hour ago, Brisketexan said:


Pro tip: if you’re making beef stew and adding veggies like peas, add them at the very end.
Also, if you’re adding onions and garlic, brown those as well first (onion for a while, garlic for a minute or so only). And if you have any fresh herbs…a sprig or two of fresh thyme is next-level.

Yes, what Mr. Hoitie-Toitie said…

although I was in a hurry the other day and forgot to add a bay leaf, one that came out of a jar and looked like it came off my front yard about 1987, fresh herbs, ok Julia Child…

j/k flavor it up as much as you want, a splash of worchestershire sauce or red wine is acceptable, I’m still getting used to the fact you can actually get fresh herbs from HEB, mine have always come from McCormick and have an average shelf life of 10 years

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Texzilla58

Texzilla58 4,778

Posted
Posted
On 12/14/2024 at 3:51 AM, Hank_Hill said:

Lol this from you is WILD

Huh?  Call me Mr Milquetoast.  I have few opinions about anything.  
 

when it comes to food my opinions are only regarding what I eat. Or the compromises one accepts thru 42 years on marriage.  You like it  then be you and eat it.  Ketchup on your well done A5 wagyu at Nick and Sam’s?  Grape jelly in your migas?  Go for it.  I’m a foodways libertarian except for a few specific issues. Like the evilness of kidney beans.  Mushrooms suck. A few others.

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SurlyBDR

SurlyBDR 23,103

Posted
Posted
2 hours ago, Texzilla58 said:

Huh?  Call me Mr Milquetoast.  I have few opinions about anything.  
 

when it comes to food my opinions are only regarding what I eat.

 

 

 

2 hours ago, Texzilla58 said:

That’s a lot of wasabi

 

2 hours ago, Texzilla58 said:

If the guisada was leftovers and not purposely made fit that dish I think it’s a more reasonable use of available dish elements. But i don’t make the rules.

 

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Jerry Callo

Jerry Callo 8,952

Posted
Posted
On 12/15/2024 at 7:42 AM, Texzilla58 said:

I make these as pancakes.  I add jalapeños, corn, and green opinions then use as a base for pulled pork or brisket or leftover fried chicken.

Have you tried a waffle iron?  I make waffles instead of pancakes. 

I leave out the green opinions, my opinions are much older and seasoned.

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