 | A Whole Buncha Chili con Carne Posted November 3rd, 2008 at 10:41 AM by Theophylact
This is what it's like, cooking for the shelter (in this case, N Street Village): Quote: Chili con Carne for 50 2 pounds dried red kidney beans 15 pounds ground chuck (I use Costco 88% lean) 3 pounds onions, coarsely chopped 8 cloves garlic, finely chopped 3/4 cups good-quality chili powder (I use Penzey's medium-hot) 2 tablespoons freshly ground black pepper 4 tablespoons Kosher salt cayenne pepper as needed 3 15-ounce cans tomato sauce |
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| Mexican Green Chicken Posted October 21st, 2008 at 03:29 PM by Theophylact
One of my favorites. This comes from Elizabeth Lambert Ortiz's Complete Book of Mexican Cooking, now long out of print. The recipe is as I know it by heart: Quote: Pollo Verde 1 chicken (roughly 4 pounds), cut up 1 cup white wine 1 cup chicken stock 10 ounces tomatillos* 4 serrano peppers, seeded and deveined (jalapenos will do) 1 medium white onion, cut up coarsely 1 large handful cilantro (coriander) leaves 1 large handful (preferably Italian flat) |
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| Minestrone alla Romagna Posted October 13th, 2008 at 10:43 PM by Theophylact
This is from Marcella Hazan's Classic Italian Cookbook. We make it all the time. Quote:
1 pound unpeeled zucchini, ends trimmed and diced 1/2 cup extra virgin olive oil 3 tablespoons butter 1 cup onion sliced very thin 1 cup diced carrots 1 cup diced celery 2 cups peeled, diced potatoes 1/4 pound fresh green beans, topped and cut into small pieces (about 4 to an inch) 3 cups shredded cabbage, savoy or regular green 1-1/2 cups canned cannellini beans, |
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| Beef Goulash Posted October 13th, 2008 at 10:20 PM by Theophylact
This is one of my favorites. I made this for the shelter last week; first Saturday of the month's my day. I simply quadrupled the quantities. I kept out some, and Marcia and I had it for dinner, with noodles. For this large amount, I used a big (~6 lb) can of diced tomatoes. Quote:
Hungarian Goulash Budapest West (Gourmet Magazine) 4 strips bacon, finely diced 1 cup chopped yellow onions 4 lb beef chuck 6 Tbsp Hungarian sweet paprika 1 |
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| North Carolina Pulled Pork Barbecue Posted August 9th, 2008 at 03:38 PM by Theophylact
I know this will have people saying, "That's not real barbecue", just as any gumbo recipe will set off authenticity wars. Tastes like the real thing to me. (My standard is actually from East Virginia: Pierce's Pitt Barbecue, just outside Williamsburg on Rochambeau Highway.) I used the Big Green Egg and chunk charcoal. Because I didn't have quite enough time, I started the pork shoulder in the oven, as the note says, but did the last five hours or so in the smoker. The Egg... |
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