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Posted
15 hours ago, jimmyjazz said:

My granddad made liver and onions every morning for breakfast.  Man, I cannot stand liver.

Liver is for putting on a hook so that you can catch something worth eating.

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Posted

Made a big pot of ragù last night.  I used to always make it without peas but many trips to Romagna have taught me to love it with peas.  Had enough for last night's pasta and frozen four more portions. 

 

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Posted

A couple of nights ago I made the creamy jalapeno shrimp soup mentioned above.  It was a huge hit, even my picky-eating daughter loved it.

No pics.  Of picky daughter, or soup.

 

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  • 4 weeks later...
  • 4 weeks later...
Posted

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Got a blizzard Wednesday so it’s still soup season.

Cubed up some beef spare ribs and cooked them in butter on the cast iron. Sautéed japs, serranos, poblanos, habaneros, onion, and garlic in the Dutch oven. Added the spare ribs. Can of beer, quart of tomato puree that was canned with copious amounts of chili powder and cumin.

Sitting on the smoker until halftime of the ISU game.

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  • 4 months later...
Posted

Test run for the Ohio State game:  New Mexico Hatch Chile stew.  I used chicken.  I perused a bunch of recipes and fussy reddit articles where people were arguing about what was authentic and what wasn't, realized I was looking at "Texas Red" chili all over again, so I rolled my own.  Holy shit it was great.  Onions, red bell pepper, roasted Hatch chiles, garlic, heavily seasoned baked chicken thighs, a little tomato, cilantro, chicken stock, a little shredded cheese and sour cream, wallah.  I *might* add a jalapeno next time.  Sorry for the unprofessional photography.  It's football season, friends.

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  • 3 months later...
Posted

Bout time to bump this bad boy.

 

Crockpot Creamy Potato & Hamburger Soup
 

Ingredients

1 pound ground beef

1 large onion, chopped

2 cloves garlic, minced

4 large potatoes, peeled and diced

3 large carrots, sliced

2 celery stalks, sliced

4 cups chicken or beef broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon paprika

 

Salt and pepper to taste

 

1 cup heavy cream

2 cups shredded cheddar cheese

1 cup milk

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

 

Fresh parsley, chopped (for garnish)

 

Extra shredded cheddar cheese (for garnish)

 

Instructions

 

1. Brown the Ground Beef:

 

In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

 

2. Prepare the Crockpot:

 

Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.

 

3. Add Broth and Seasonings:

 

Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.

 

4. Cook on Low:

 

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.

 

5. Add Cream and Cheese:

 

Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.

 

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