Shepherd's Pie
Chowning's Tavern
Colonial Williamsburg
Williamsburg, Virginia
Serves 6 to 8
For the stew:
4 tablespoons unsalted butter
2 pounds lean boneless leg of lamb, cut into 1/2 inch cubes
½ pound turnips, peeled and diced
½ pound carrots, peeled and diced
3 celery stalks. trimmed and sliced
1 medium onion, peeled and diced
1 teaspoon fresh thyme leaves
½ cup all purpose flour
2 cups beef stock
1 cup tomato paste
Salt and freshly ground black pepper to taste
For the potato topping:
2 pounds white or red boiling potatoes, peeled and cut into 1 inch cubes
¼ pound (1 stick) unsalted butter
1 egg
1 egg yolk
1 teaspoon salt. or to taste
½ teaspoon freshly ground white pepper, or to taste.
Preparation:
1. To make the stew, melt the butter in a Dutch oven or large saucepan over medium high heat. Add the lamb and brown on all sides, making sure not to crowd the pan. This may have to be done in batches. Remove the lamb from the pan with a slotted spoon, and set aside.
2. Add the turnips, carrots, celery and onion to the pan, and saute for 3 minutes, stirring frequently, or until the onions are translucent. Return the lamb to the pan along with the thyme, and sprinkle the flour over the lamb and vegetables. Cook over low heat for 3 minutes, stirring frequently, to cook the flour. Add the cold stock or water, raise the heat to medium high, and bring to a boil. Stir in the tomato paste, and season with salt and pepper. Cook the lamb mixture covered over low heat for 40 to 55 minutes, or until the lamb is tender.
3. While the lamb is braising, place the potatoes in salted cold water and bring to a boil over high heat. Boil the potatoes until tender, about 15 minutes. Drain, and then mash the potatoes using a potato masher or hand held electric mixer with the butter, egg, yolk, salt and pepper. Place the mixture in a pastry bag fitted with a large star tip.
4. To serve, preheat an oven broiler. Place the lamb into a large baking dish or individual dishes, and pipe the potatoes into a latticework pattern on the top. Place 6 inches from the broiler element, and brown the potatoes. Serve immediately.
Note: The lamb and potatoes can be prepared up to a day in advance and refrigerated, tightly covered. Reheat the lamb over low heat before piping the potatoes and the final broiling.
Shepherd's Pie Recipe
Kentucky Burgoo Recipe
Kentucky Burgoo
Ingredients:
3 tablespoons vegetable oil
2 pounds beef shank, trimmed of excess fat
2 pounds lamb shoulder, trimmed of excess fat
1 (3 to 4-pound) chicken, cut into 1/8's
Essence, recipe follows
Salt
Freshly ground black pepper
2 medium onions, quartered plus 2 cups chopped onions
4 whole cloves garlic, peeled and crushed, plus 2 teaspoons minced garlic
1 medium fresh hot red pepper, quartered
2 bay leaves
3 quarts water
6 slices bacon, diced
2 cups medium diced carrots
1 cup medium diced green bell peppers
2 cups canned peeled, seeded and chopped tomatoes
1 pound Idaho potatoes, peeled and diced
1 cup fresh lima beans
1/4 cup Worcestershire sauce
2 tablespoons light brown sugar
2 cups fresh corn kernels
1/2 cup finely chopped fresh parsley leaves
Preparation:
In a large heavy pot heat the oil over medium-high heat. Season the beef, lamb and chicken with Essence, salt and pepper and add in batches to the pot, searing on all sides. Add the quartered onions, whole garlic, red pepper, and bay leaves, and enough water to cover. Bring to a boil.
Reduce the heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling from the bones, about 2 hours.
Strain, reserving the broth. When the meats and chicken are cool enough to handle, remove the skin and bones and discard. Chop the meat.
Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp. Remove with a slotted spoon. To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring, until soft, 4 minutes. Add the chopped garlic, and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover. Bring to a boil. Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour. Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Add the bacon and parsley and stir.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
Brunswick Stew Recipe for the Crockpot
Brunswick Stew Recipe
Ingredients:
1 can tomatoes, undrained, cut up (16 oz.)
1 can tomato paste, (6 oz.)
3 cups chicken, cooked & cubed
1 package frozen succotash OR 1 package frozen okra, sliced (10oz)
1 cup onions, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 dash ground cloves
2 1/2 cups chicken stock
Preparation:
In Crockpot, stir together tomatoes and tomato paste. Add chicken, frozen succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well.
Makes 6 servings.
Crockpot Beef Stew
A great Recipe for Crockpot beef stew, and equipment selection tips.
read more digg story
South Carolina Venison Stew
South Carolina Venison Stew
Ingredients:
2 lbs. venison, cubed
1/4 cup margarine
3 Tbsp. Extra virgin olive oil
2 cups thinly sliced celery
1 large red onion
1 large green pepper, chopped
3 tomatoes, cut up
3 medium potatoes, cut up
1/4 tsp. Italian seasoning
3 Tbsp. brown sugar
1 Tbsp. white vinegar
2 beef bouillon cubes
10 oz. spaghetti sauce
2 cups water
2 Tbsp. dried chervil leaves
Brown venison cubes in margarine in a Dutch oven over medium heat. Add remaining ingredients; mix , cover and simmer over low to medium heat for about 2 hours.
Just Game Recipes is located at http://www.justgamerecipes.com/
Ajiaco - Hangover Stew Recipe from Chile
'Hangover Stew'
(Ajiaco)
SERVES 6 – 8
This restorative stew, so brothy that it's almost a soup, is enjoyed in small towns throughout Chile—where it is often served on Mondays as a means of using up leftovers from the traditional Sunday barbecue.
Ingredients:
2 lbs. flank steak, cut across the grain into 2" strips
Salt and freshly ground black pepper
2 tbsp. vegetable oil
4 cloves garlic, peeled and minced
1⁄2 tsp. ground cumin
1 tsp. dried oregano
2 medium carrots, peeled and diced
2 medium yellow onions, peeled and thinly sliced
2 russet potatoes, peeled and cut into thick sticks
1⁄4 lb. string beans, trimmed and cut in 2" pieces
1 cup fresh or frozen peas
1 tbsp. coarsely chopped celery leaves
1 tbsp. coarsely chopped fresh parsley
1 tbsp. coarsely chopped fresh cilantro
2 tbsp. white vinegar
6–8 eggs
Preparation:
Generously season meat with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Add half the meat and brown, turning once, about 3 minutes per side. Remove and repeat with remaining meat. Pour out excess oil (leave only a thin film on bottom of pan) then return meat.
Reduce heat to medium-low, add garlic, cumin, and oregano, and cook, stirring constantly, until fragrant, about 2 minutes. Add carrots and cook for 5 minutes. Add onions and cook, stirring, just until onions begin to soften, about 10 more minutes. Pour in 6 cups water and simmer until meat is just tender, about 1 hour.
Add potatoes, beans, peas, celery, parsley, and cilantro to meat mixture. Continue simmering until potatoes are tender, for 20–25 minutes. Adjust seasoning.
Although eggs can be poached directly in the stew, it is easier—and much less messy—to poach them separately. Combine vinegar, which helps the egg hold its shape, and 4 cups water in a saucepan. Bring to a simmer over medium heat. Crack each egg into a saucer, then carefully slip egg into simmering water. Cook eggs in batches, just until whites are firm, about 5 minutes. Remove with a slotted spoon. To serve, ladle stew into individual bowls and top each with 1 poached egg.
Opal's Beef Stew Recipe
OPAL BOHANNON / WORLD'S BEEF STEW CHAMPION
Ingredients:
2-1/2 lbs. beef stew meat
Salt and pepper to taste
1 T oil
1-1/4 c beef stock (could be beef bouillon cube w/water)
2-1/2 c cubed potatoes
2 c sliced carrots
1/3 c chopped onion
1/4 c chopped/diced celery
1 garlic clove minced
4 c tomato juice -don't add this until you add the vegetables
1 bay leaf
1/2 t chopped fresh thyme (can be omitted)
Preparation:
Season the beef generously with salt and pepper. Add oil to kettle. In the cast iron kettle over medium-high heat, brown the beef on all sides (should take approximately 5 minutes). Then, reduce heat to medium/medium low, add 1 cup beef stock and slow cook beef approximately 1 hour. After meat is tender, (the approximate 1 hr.), add the remaining ingredients. Cook over medium heat for 30-45 minutes. Remove bay leaf, serve with crackers or corn bread.
