Now that the colder months are arriving, what hearty dishes do you like to cook?
I'm typical... Osso Bucco, beef stew and chili. We also like risotto more during the colder months, so we eat more of that now (but I do also cook it a few times during the summer).
Go HOKIES!!!
Posts: 4865 | Location: North Plainfield, NJ | Registered: Oct 24, 2001
Funny, yesterday I had about 2/3 of a magnum of pinot left from last weekend. Nothing wrong with it, but it wasn't my favorite. So I whipped up a tasty beef bourguignon that even my picky kids ate. Usually they won't touch anything made with wine.
*********** "I was thinking how nothing lasts. And what a shame that is." --Benjamin Button
Posts: 3717 | Location: Everett, WA | Registered: Mar 08, 2002
Personally I have never understood having summer and winter foods. i eat the same all year long. Then again I also wear the same clothes throughout the year.
Remember to always aim high, that way you won't get any on your shoes.
I'm from New Orleans, so gumbo, shrimp etoufee, and I must admit potatoes. I love make twice baked potatoes with steak or burgers. Also, oven roasted chicken, or pot roast. Also, appetizers that go in the oven to cook. I associate oven and cold weather cooking. Also, I'm hooked on my brownie recipe that has Nutella frosting.
quote:
Originally posted by mwagner7700: Now that the colder months are arriving, what hearty dishes do you like to cook?
I'm typical... Osso Bucco, beef stew and chili. We also like risotto more during the colder months, so we eat more of that now (but I do also cook it a few times during the summer).
Posts: 1411 | Location: Little Rock, AR | Registered: Oct 06, 2006
Originally posted by Lorrie: I'm from New Orleans, so gumbo, shrimp etoufee, and I must admit potatoes. I love make twice baked potatoes with steak or burgers. Also, oven roasted chicken, or pot roast. Also, appetizers that go in the oven to cook. I associate oven and cold weather cooking. Also, I'm hooked on my brownie recipe that has Nutella frosting.
Lorrie, We must have an Arkansas offline featuring these Nutella frosted brownies!
Well what does that mean in WS ling. Send me your email and I'll send you my latest newletter with that recipe and a few other great ones,and no it's not spam. I'm a really nice person with a big heart that loves food and wine. The brownies are to die for and we had merlot with them!
quote:
Originally posted by Bella Donna:
quote:
Originally posted by Lorrie: I'm from New Orleans, so gumbo, shrimp etoufee, and I must admit potatoes. I love make twice baked potatoes with steak or burgers. Also, oven roasted chicken, or pot roast. Also, appetizers that go in the oven to cook. I associate oven and cold weather cooking. Also, I'm hooked on my brownie recipe that has Nutella frosting.
Lorrie, We must have an Arkansas offline featuring these Nutella frosted brownies!
Posts: 1411 | Location: Little Rock, AR | Registered: Oct 06, 2006
It's pretty easy. Use ground beef instead of the sirloin tip roast...makes it easier for the kids to eat.
Here is his recipe: 2 1/2 pounds sirloin tip roast, trimmed, 1" cubes 1 pound lean pork, ground 1 large red onion, chopped fine 1 pound mushrooms, sliced thick 2 tablespoons olive oil 2 tablespoons diced green chilies or 2 minced habenero peppers (fresh) 32 ounces canned tomatoes 1 beef bouillon cube 12 ounces beer 1 1/4 cups water 6 tablespoons chili powder 1 teaspoon dry mustard 1 teaspoon brown sugar 2 cans red kidney beans 1 can baked brown beans 1 can tomato paste garlic cloves, minced salt and pepper, to taste oregano, pinch hot sauce, to taste ------------- In a large pot, brown 1/2 the onions, 1/2 garlic, and the cubed sirloin in oil. At the same time, cook the ground pork with the other 1/2 of the onions and garlic in a frying pan. Season with salt and pepper to taste. Drain the fat from the pork and add to the main pot. Sautee mushrooms. Add to main pot. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally. ----------- Notes:
I add homemade hot pepper puree to this recipe as well. Also, I use homemade jars of tomatoes instead of canned. If you cannot get these, use the canned tomatoes.
Adjust chili powder, hot sauce, and chili peppers to taste.
I prefer using a dark beer like Rickard's Red, Creemore, or Guinness. Best results are if you allow the beer to get warm and a little flat before you put it in the chili.
