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Articles for 'stew'

Berry Curd Shortcakes

Berry Curd Shortcakes

With Clotted Cream And Fresh Berries

Posted on May 06, 2015
No fancy tea party, or Mother's Day luncheon is complete without finger sandwich style Berry Curd Shortcakes With Clotted Cream And Fresh Berries for dessert. This recipe was inspired by the tiny cakes and dainty finger sandwiches that you often see at a tea party. I wanted to create that feeling for this specific menu and occasion. Try these decadent and fun little cakes for your next picnic, tea party, or cookout and everyone will be posh and pinkies up in no time.
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Irish Beef Stew

Irish Beef Stew

Traditional Irish Fare

Posted on March 11, 2015
This Irish Beef Stew is beautiful, amazing, filling and healthy. We had to do something about that, so I added Guinness, and vengeance! Last year I had Irish Beef Stew on the menu for St. Patrick's day, but it failed so badly. The pot that I was using boiled dry and burned! My biggest pot was very nearly ruined. This year I was determined to get it right. I did that and more. Knocked it out of the park and right into next week! You gotta make this stew! But remember that the secret to it is to use a wooden spoon! YOU HAVE TO USE A WOODEN SPOON! Your stew will taste better. Trust me.
Posted in: Beef
Comments: 0
Grilled Rabbit Stew

Grilled Rabbit Stew

Hasenpfeffer Anyone?

Posted on February 10, 2014
All in all, I didn't expect to take this little time to make a full stew for a meal, but clocking in at only 2 hours including prep time, I am quite impressed. The flavour is so good. Not overly seasoned, not bland either. I may marinate the potatoes in garlic and salt, but I think that would make the whole thing a little too salty. It's funny, the rabbit looks like chicken in the stew. I guess you could fib about it if you have someone who is picky. But I doubt you will have to. This is really good food. What food have you made that has a crazy name? Has it become one of your favourites? Leave a comment and tell us!
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Grilled Asparagus

Grilled Asparagus

With Lemon Vinaifrette And Pancetta

Posted on January 27, 2014

This asparagus may be stewed in its own juices, but it’s far from being bitter about it.

Sorry. I totally had to do that. Don’t know why. Really though, very tasty side dish. The pancetta lends a posh feel that really snazzes up a meal. You could serve this with a simple grilled chicken breast or pork chop and people would be all “what’s the occasion?”.  What simple dish do you make that has people thinking they’re getting the star treatment? Leave a comment below and tell us about your best – simple recipes.

Posted in: Veggie & Fruit
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Grilled Asparagus With Lemon Vinaigrette

Grilled Asparagus With Lemon Vinaigrette

And Pancetta

Posted on January 27, 2014

After the bacon grilled asparagus in the summer, I have been trying very hard to eat asparagus when I find some. Thing is that it’s winter and it is very hard to find good looking asparagus for a decent price. So this vegetable side dish was a super treat. The tart lemon and vinegar pair well with the slightly bitter asparagus and then you get hit with the salty pancetta in a symphony of flavor that is truly happy. Another great side that is pretty simple but will wow the crowd like something super fancy.

 

Posted in: Veggie & Fruit
Comments: 0
Beef Carne Asada

Beef Carne Asada

Barbecue Style Tacos

Posted on December 09, 2013

When you get a craving, there's not much you can do but cater to it, well when it comes to food anyway. I had been craving some tacos for a while so this was just an amazing treat. While braising I tested the meat a couple of times and was surprised at how spicy it was. I was worried that the Carne Asada was going to be too spicy, but it turned out perfectly.

Now I know that some of you like to keep things hot. If you are after that, I would really recommend making this Ghost Pepper Salsa to go with your Carne Asada. Though I am curious! Mild, Medium, or HOT HOT HOT? Leave a comment below and tell us how you like it!

Posted in: Beef
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Ghost Pepper Chili

Ghost Pepper Chili

So good it's spooky!

Posted on November 19, 2013

I asked my readers out there what I should do with the Ghost Peppers that I managed to finally get my hands on. Ghost Pepper Chili was the most suggested recipe and I am happy to oblige. Fresh vegetables and grilled beef make up the bones of this dish, but watch out, it bites back! I really suggest that you serve your Ghost Pepper Chili with a dollop of sour cream, some cheese or a tall and cold glass of milk. Alright, it's not that hot. Most hot-heads will be calling me a wimp, but I like to taste the food I eat. This chili will make your cheeks glow, and if you're sensitive, your nose run. But that's about it. But DANG it tastes good.

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Balsamic Grilled Tomatoes

Balsamic Grilled Tomatoes

Topped With Feta

Posted on September 03, 2013

These were pretty good. But I fear they may have gotten a little overcooked while I was working on other parts of the dish. Not only were they bursting with flavour, well… mine kind of burst. So when you should take them off the grill, do it. And if you can, use a spoon to support it.

I know that last week I mentioned my personal attempt to go gluten and dairy free. You can get the cheese and the bread crumbs that are both gluten and dairy free! Some regular supermarkets even have whole aisles dedicated to gluten free foods! But the dairy is a little harder to come by. But this was a fantastic way to have my foods and eat them too!

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Beef Kebabs

Beef Kebabs

Marinated in lemon and herbs

Posted on June 11, 2012

Dear Sultana.

I had a freezer full of stewing beef bought on sale, and promptly forgotten. We finally got down to the end of our frozen food and realize that, in the heat of summer, it is far too warm to make a stew, and I was craving something a little more fresh. So I marinated the beef in an acidic marinade for the day to help tenderize it (stewing beef is made for stewing for a reason!) and then skewered it with fresh and colourful veggies to make a meal that satisfied all.

Posted in: Beef
Comments: 0
Fire Roasted Pork

Fire Roasted Pork

and Vegetable Kebobs

Posted on March 30, 2012
Historically speaking the kebab can be traced back further than the Egyptians. In ancient Persia the word kebab was more of a catch all word for a variety of meat dishes that ranged from food prepared on a skewer as we know it now, to meat that was served on a warm flat bread, to stewed meat dishes, and almost anything in between. Kebab was adopted later by the Middle East and Turkey, where it then traveled all around the globe, gaining a seat at each culture’s dinner table in some way, shape or form. In fact nearly every culture has a kebab of some kind;
  • Greeks have the Gyros – kebab referring to the meat being cooked upright on a spit
  • The French have Brochettes – French for skewers
  • Japan has Kushiyaki – which means grilled and skewered
  • The Orient has Satay – which is meat threaded on sticks and grilled…the list goes on, and on, and on!

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