El Bullitt Portuguese Vegetable Hot Pot Food

EL BULLITT ( PORTUGUESE VEGETABLE HOT-POT)

Steps:

• Bring to a rolling boil enough salted water or stock in a large stockpot to cover the vegetables (stock is preferable).
• Add the vegetables to the boiling liquid in the order given, bringing the broth back to a boil each time (should take about 20 minutes to get everything added).
• Drain everything in a colander (reserving the cooking liquid) as soon as the vegetables are tender and run them under cold water to stop the cooking process.
• Crush the garlic in a mortar and pestle with 1/4 teaspoon salt.
• When it's pounded to a paste, start adding the oil in a thin stream.
• Keep pounding with the pestle and trickling in the oil until the mixture is good and thick.
• Add a drop of lemon juice to sharpen the flavor.
• The broth and vegetables may either be served together in a bowl or separately.
• If serving them together, pass the aioli around for people to stir in as much as they please.
• If serving separately, use the aioli as a side dip for the vegetables.
• Serve with slices of good bread.

CHINESE PORK & VEGETABLE HOT POT

Steps:

• Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
• Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

SOUTH SHORE BOILED DINNER

Steps:

• Cover salt cod with cold water and soak over night.
• Drain and cover with fresh water.
• Bring to simmer.
• Drain, taste and repeat if cod is too salty.
• Drain well and keep warm.
• In skilet fry salt pork until crisp (these are called scrunchions) and set aside.
• Cook vegetables until tender.
• Prepare whit sauce by melting butter ,adding flour and salt and stir together until smooth.
• Gradually stir in milk.
• Cook stirring constantly until thick.
• Arrange salt cod on heated platter.
• Arrange vegetables around fish.
• Pour white sauce over fish.
• Garnish with egg slices and scrunchions.

NEW ENGLAND BOILED DINNER

Steps:

• Rinse the corned beef with cold water.
• Place the corned beef in a very large pot.
• Cover with cold water and bring to a boil.
• Skim off any surface scum once it reaches a boil.
• Add bay leaves, cover and simmer for two hours.
• Add the potatoes and onions and cook for 20 minutes.
• Add the carrots, turnips and parsnips and cook for 30 more minutes.
• Meanwhile, put beets in a large pot of cold water and bring to a boil.
• Add a large pinch of salt once boiling.
• Reduce heat to a low simmer, half cover and continue cooking for 35 minutes, then strain.
• When cool, remove the peels and put the beets in a gratin dish with some butter and/or vinegar in a 200 degree oven to keep warm.
• When assembling the dish, do not include the beets with the other veggies. Serve them as are in their own gratin dish.
• Remove the meat from the pot and place on an oven proof platter or roasting pan, cover with tinfoil and place in the oven with the beets.
• Bring the broth and vegetable mixture up to a boil and add the cabbage. Boil for 5 minutes and then turn down to a simmer and cook for at least 3 more minutes, more if you like softer cabbage (I do it for 10 more minutes).
• Slice the meat and serve on a platter, surrounded by the vegetables and some of the stock or pot liqueur .
• Enjoy!