Author Topic: What is cooking today?  (Read 20859 times)

Offline smkranz

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What is cooking today?
« Reply #390 on: October 18, 2021, 03:47:25 am »
We had a small group (10 total) of club members over yesterday, ostensibly to help get rid of some left-over competition beers that wound up at my house.  Well, that idea lasted for about 45 minutes (they don’t call them left-over competition beers for nothing!) before the good stuff started pouring.

Anyway, I pulled together a double batch of Wild Boar Stew which is probably the best dish I’ve ever made.  Made about 6 finished quarts.  The recipe was for Pork Stew with Sweet Potatoes and Prunes, in which I substituted wild boar stew meat for the pork.  Tweaked the recipe here and there including using pork stock instead of chicken stock, using about 1.5 times the amount of stock, added a few minced jalapeños, and adding some red wine vinegar at the end for some depth.  Pretty amazing, so much so that people took some home to where I don’t have any left over.




https://www.dartagnan.com/pork-stew-with-sweet-potatoes-and-prunes-recipe.html


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« Last Edit: October 18, 2021, 03:50:00 am by smkranz »
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Offline Fire Rooster

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Re: What is cooking today?
« Reply #391 on: October 27, 2021, 09:36:34 pm »
We had a small group (10 total) of club members over yesterday, ostensibly to help get rid of some left-over competition beers that wound up at my house.  Well, that idea lasted for about 45 minutes (they don’t call them left-over competition beers for nothing!) before the good stuff started pouring.

Anyway, I pulled together a double batch of Wild Boar Stew which is probably the best dish I’ve ever made.  Made about 6 finished quarts.  The recipe was for Pork Stew with Sweet Potatoes and Prunes, in which I substituted wild boar stew meat for the pork.  Tweaked the recipe here and there including using pork stock instead of chicken stock, using about 1.5 times the amount of stock, added a few minced jalapeños, and adding some red wine vinegar at the end for some depth.  Pretty amazing, so much so that people took some home to where I don’t have any left over.




https://www.dartagnan.com/pork-stew-with-sweet-potatoes-and-prunes-recipe.html


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Very good, this one is a keeper for pork loin.
Cooked pork and onion/garlic in iron skillet, then continued with recipe in another skillet.
Just the wife and I, cut the recipe in half, enough for 2 nights.  Used Bogle Merlot for the wine.
Served on a bed of basmati rice.  We didn't care for the prunes, will omit next time.
Very good, thanks.

Offline erockrph

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Re: What is cooking today?
« Reply #392 on: October 28, 2021, 05:26:06 pm »
We had a small group (10 total) of club members over yesterday, ostensibly to help get rid of some left-over competition beers that wound up at my house.  Well, that idea lasted for about 45 minutes (they don’t call them left-over competition beers for nothing!) before the good stuff started pouring.

Anyway, I pulled together a double batch of Wild Boar Stew which is probably the best dish I’ve ever made.  Made about 6 finished quarts.  The recipe was for Pork Stew with Sweet Potatoes and Prunes, in which I substituted wild boar stew meat for the pork.  Tweaked the recipe here and there including using pork stock instead of chicken stock, using about 1.5 times the amount of stock, added a few minced jalapeños, and adding some red wine vinegar at the end for some depth.  Pretty amazing, so much so that people took some home to where I don’t have any left over.




https://www.dartagnan.com/pork-stew-with-sweet-potatoes-and-prunes-recipe.html


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Very good, this one is a keeper for pork loin.
Cooked pork and onion/garlic in iron skillet, then continued with recipe in another skillet.
Just the wife and I, cut the recipe in half, enough for 2 nights.  Used Bogle Merlot for the wine.
Served on a bed of basmati rice.  We didn't care for the prunes, will omit next time.
Very good, thanks.
Good to hear that you think this will work without the prunes. I have a pork loin that is set for the smoker soon, and I will definitely have enough left over for a stew or something similar. This recipe is on my short list.
Eric B.

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Offline Fire Rooster

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Re: What is cooking today?
« Reply #393 on: October 28, 2021, 06:03:19 pm »
We had a small group (10 total) of club members over yesterday, ostensibly to help get rid of some left-over competition beers that wound up at my house.  Well, that idea lasted for about 45 minutes (they don’t call them left-over competition beers for nothing!) before the good stuff started pouring.

Anyway, I pulled together a double batch of Wild Boar Stew which is probably the best dish I’ve ever made.  Made about 6 finished quarts.  The recipe was for Pork Stew with Sweet Potatoes and Prunes, in which I substituted wild boar stew meat for the pork.  Tweaked the recipe here and there including using pork stock instead of chicken stock, using about 1.5 times the amount of stock, added a few minced jalapeños, and adding some red wine vinegar at the end for some depth.  Pretty amazing, so much so that people took some home to where I don’t have any left over.




https://www.dartagnan.com/pork-stew-with-sweet-potatoes-and-prunes-recipe.html


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Very good, this one is a keeper for pork loin.
Cooked pork and onion/garlic in iron skillet, then continued with recipe in another skillet.
Just the wife and I, cut the recipe in half, enough for 2 nights.  Used Bogle Merlot for the wine.
Served on a bed of basmati rice.  We didn't care for the prunes, will omit next time.
Very good, thanks.
Good to hear that you think this will work without the prunes. I have a pork loin that is set for the smoker soon, and I will definitely have enough left over for a stew or something similar. This recipe is on my short list.

Your not missing anything leaving out the prunes.
Red wine a must.  It says best if made a few day earlier, not sure about that.
Smkranz got it right, needs a little heat, next time I'll use some pepper flakes.
Made it earlier in the day and was watery.  Cooled down and put in fridge, by that
afternoon it was creamy/saucy. Nuked each serving two minutes for dinner, done.
Fancy recipes from that site.

https://www.dartagnan.com/recipes/
« Last Edit: October 29, 2021, 09:42:59 am by Fire Rooster »

Offline HopDen

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Re: What is cooking today?
« Reply #394 on: October 29, 2021, 11:34:49 pm »
Homemade dough with a balsamic, hot honey and fig reduction for the sauce. A layer of mozzarella, provolone and brick cheese. Jalapeños, red onion and local canned peaches. Arugula when out of the oven.


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Offline BrewBama

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Re: What is cooking today?
« Reply #395 on: November 08, 2021, 03:40:24 pm »
I pulled the Weber pizza oven out for some charcoal fired pies. I don’t eat pizza that often lately so it was a treat. I found some KA 00 flour and did a two day ferment.









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Offline denny

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Re: What is cooking today?
« Reply #396 on: November 08, 2021, 03:57:20 pm »
Very nice!
Life begins at 60.....1.060, that is!

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Offline BrewBama

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Re: What is cooking today?
« Reply #397 on: November 10, 2021, 02:55:00 am »
Salt Block seared Porterhouse









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Offline HopDen

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Re: What is cooking today?
« Reply #398 on: November 27, 2021, 09:31:51 pm »
Tired of turkey?!?  I am!! Missed Friday night pizza for… you guessed it, turkey left overs!! Alas! Pizza lives!
Left is a white pizza w/ cheese blend, hot peppers, black olives and oregano. Right is a red with cheese blend, green peps, mushrooms and pepperoni.


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Offline BrewBama

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Re: What is cooking today?
« Reply #399 on: November 28, 2021, 01:32:04 am »
I like it when the pepperoni cups like that. Cheers!



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