COOKSON STEW
Six bean stew with pork sausage and BBQ sauce.
Provided by Marjorie Szabo
Categories Pork Stew
Time 1h15m
Yield 20
Number Of Ingredients 10
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large oven proof pot or Dutch oven, combine cooked sausage, pinto beans, peppers, kidney beans, wax beans, baked beans, barbeque sauce, chopped tomatoes, tomato paste and brown sugar. Note that all of the juice from the cans is added as well.
- Bake in preheated oven for 60 minutes.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 38.4 g, Cholesterol 17 mg, Fat 10.1 g, Fiber 8.1 g, Protein 10.6 g, SaturatedFat 3.5 g, Sodium 968.8 mg, Sugar 14.6 g
KABOCHA AND PORK STEW
The fragrant, fruity kabocha pairs wonderfully with savory pork, and crisp, sweet onions. Serve this Asian-inspired stew on rice for a delicious dinner!
Provided by Jenny
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 8
Number Of Ingredients 20
Steps:
- Mix cooking sherry, cornstarch, soy sauce, baking soda, and salt together in a small bowl for the marinade. Pour over pork in a large bowl and stir to coat.
- Cut kabocha into 1 1/2- to 2-inch chunks. (The skin is edible and nutritious, so keep it on!) Set aside.
- Place pork and marinade in a large wok over high heat; cook and stir until crumbly but barely cooked, 3 to 6 minutes. Transfer pork to a plate.
- Add olive oil to the wok and reduce heat to medium-high. Add green onion whites to hot oil; cook and stir until onions begin to brown and turn crispy, 1 to 2 minutes. Add garlic gloves, 1/2 teaspoon black pepper, and curry powder; cook for 1 minute, being careful not to burn spices. Add kabocha and cook for 2 minutes.
- Add just enough boiling water to cover kabocha pieces. Add soy sauce, fish sauce, dark soy sauce, steak sauce, oyster sauce, and remaining 1/2 teaspoon pepper. Stir in pork. Cover and simmer with the lid ajar until kabocha is fork-tender, 30 to 45 minutes. Stir in onion, cover, turn off the heat, and let steam until onions have softened, about 5 minutes. Stir in chile powder and serve.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 20.5 g, Cholesterol 36.8 mg, Fat 13.3 g, Fiber 2.9 g, Protein 13.4 g, SaturatedFat 3.7 g, Sodium 1004.9 mg, Sugar 7.1 g
COOKSON STEW
Six bean stew with pork sausage and BBQ sauce.
Provided by Marjorie Szabo
Categories Pork Stew
Time 1h15m
Yield 20
Number Of Ingredients 10
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large oven proof pot or Dutch oven, combine cooked sausage, pinto beans, peppers, kidney beans, wax beans, baked beans, barbeque sauce, chopped tomatoes, tomato paste and brown sugar. Note that all of the juice from the cans is added as well.
- Bake in preheated oven for 60 minutes.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 38.4 g, Cholesterol 17 mg, Fat 10.1 g, Fiber 8.1 g, Protein 10.6 g, SaturatedFat 3.5 g, Sodium 968.8 mg, Sugar 14.6 g
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- Sear the meat. "Cube the proteins, which could be lamb, beef, chicken, or rabbit, and season with salt and pepper," said Arturo. "Then in a super-hot Dutch oven with neutral oil, sear the meat until it’s golden brown on all sides then remove from the pot."
- Build flavor. Next, cut the mirepoix (celery, onion and carrot) to the same size as the meat. "Caramelize the vegetables in the Dutch oven with the leftover fat in the pot," said Arturo.
- Thicken the liquid. Making a roux sounds like a fancy French technique but it's actually simple and will help thicken up your stew. "Add a small dusting of all-purpose flour and mix that in to form a very loose roux," said Arturo.
- Let it rest. Let it stew! "When the protein is fork tender, let the stew chill in the Dutch oven," said Arturo. "All stews taste better the next day as the flavors have more time to marry properly."
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