Fireman Bobs Tarr Chic With Smas Garl Pota Food

FIREMAN BOB'S CROCK POT COMFORT FOOD BEEF SURPRISE

Steps:

• In a large bowl, combine the meat, beans, corn, chilies, oregano, beef stock, cumin, chili powder, jalapeno, and salt.
• Brush each tortilla with butter.
• Spoon the meat mixture over tortilla.
• Spread tortilla sauce over meat. Sprinkle first the lettuce, and then the cheese over meat mixture. Sprinkle with paprika.
• Place tortillas in crock pot in layers.
• Top with plenty of cheese.
• Cook on low for 4 hours, add beef stock if needed to keep moist.
• Serve with a good Crusty Bread. Enjoy !!!!!

FIREMAN BOB'S FIRED UP POT ROAST MY WAY

Steps:

• 1. Coat a 7-quart slow cooker or Large Dutch Oven with Extra Virgin Olive Oil. Make 1/2 inch slits about 1 inch deep in the roast with a knife, " Hide " the garlic cloves inside these slits.
• 2. Place roast in slow cooker.
• 3. Arrange mushrooms, potatoes, jalapeno pepper, and carrots around beef. Place the fire roasted tomatoes over beef and vegetables. Pour beef broth in.
• 4. Cover, cook on Low heat setting 6 to 8 hours at 195 degrees or until beef is tender.
• 5. Serve beef and vegetables with sauce from slow cooker. Garnish with parsley. Enjoy!

FIREMAN BOB'S SPICY PORK STIR FRY WITH VEGETABLES

Steps:

• After cutting the pork, place in large bowl with corn starch and coat all of the pork and set aside
• Combine cayenne, dark soy sauce, chili paste, red wine vinegar, garlic, shallot, sesame oil, and brown sugar into a mixing bowl and mix, forming a paste.
• Heat wok until almost smoking.
• Add oil and CAREFULLY swirl to coat.
• Add the pork, red onion, carrots, green onions, leeks, red and green bell peppers, broccoli, cauliflower, chives, and pea pods.
• Stir-fry briskly, keeping the ingredients moving around all the time. ( depending on the " size " of your wok, this may have to be done in 2 or 3 batches )
• Stir-frying briskly keeps the ingredients from burning as the heat is kept high.
• Once the pork has browned, add the " paste mixture " to the wok.
• Stir-fry for another 2 to 3 minutes or until pork is cooked though. Serve immediately with rice, or pasta
• ENJOY !!!

FIREMAN BOB'S SLOW COOKED PORK SHANK MY WAY...

Steps:

• 1. Have Crock pot heating while preparing the rest...
• 2. On the " fat " layer on the shank, make " diamond " cuts deep enough to just split the skin.
• 3. Heat the oil over high heat. Add the shank and cook a minute or two on each side until browned. Remove and set aside.
• 4. In a pan, drop the heat to medium, sauté the garlic, fennel, carraway seeds with salt till garlic begins to show color. Add the pork to the Crock pot, add tomatoes, wine, chicken stock, Italian parsley, basil, oragano, and red pepper flakes. Cover and seal with foil, and place lid and slow cook for 5 hours
• 5. Cook for 6 hours on low, turn the shank at 30 minute intervals. In the last 20 minutes of cooking, uncover the meat, turn it again, The pork is done when the meat pulls easily away from the bone. Serve with pasta and crusty bread and butter.
• 6. ENJOY !!!

FIREMAN BOB'S TARR CHIC WITH SMAS GARL POTA.......

Steps:

• NOTE: Roasting Garlic is very simple to do if You haven't done it before... Just take a Bulb of Garlic ( Head ) and " cut " the top off leaving the cloves exposed, drizzle some extra virgin olive oil on the top of the bulbs/heads and wrap in foil tightly. Place in oven and roast for 30 minutes at 400 degrees. If this is your first time roasting garlic, You will want to do more then You need, because You will fall in love with the taste... see roasted garlic photo...
• For the Chicken... Place half of the lemon slices under the skin all around and inside the cavity... Prepare the Whole Chicken by combining 1 cup of melted butter, heavy cream, and lemon juice over the whole chicken... Combine the flour, salt, and pepper, lemon zest, and tarragon, fresh and dried. Sprinkle the flour mixture all over the Chicken.
• Place the Chicken in a Large Dutch Oven and add the chicken stock and white onions. Cook at 250 degrees for 3 hours. HEY !!!! I said Dutch Oven!!! NOT the sink !!!!!! hehehe
• For the Smashed Garlic Potatoes... ....and just for You Sherry and Dee... here is the link where I got the photo from... ENJOY !!! http://www.bing.com/images/search?q=smashed+garlic+potato+photos&qpvt=smashed+garlic+potato+photos&FORM=IGRE and this link is for the boiling potatoes photo.... http://www.bing.com/images/search?q=boiling+potato+photos&qs=n&form=QBIR&pq=boiling+potato+photos&sc=0-13&sp=-1&sk=
• In a large pan, add salt, and enough water, to cover the potatoes, bring to a boil and simmer till done. Drain pan, add 1 cup melted butter, the cloves of 1 bulb of the roasted garlic, salt and pepper to taste. Taking a potato smasher, blend all ingredients till semi smashed, leaving " chunks " of potato....
• When all is done, serve with a Great Crusty Bread and serve hot.... Yep! here is the link for the crusty bread Sherry and Dee.... Just for You..... SMILE !!!! http://www.bing.com/images/search?q=crusty+bread&qs=n&form=QBIR&pq=crusty+bread&sc=8-12&sp=-1&sk=
• ENJOY !!!!!