Dave in AZ Thanks Dave, make it your own!
Posts made by Denny O
RE: What did everyone cook today?
cdavis That one my friend is in my head, I’ve never transferred it to paper yet!
This is ROUGH and not thought out very well yet but a close possibility of what I make!!
Denny O’s Vegetable Beef Stew
Sear a heavenly seasoned (no salt) chuck roast in CI oven
1/3 cup Lea N Perrins
1/4 cup soy sauce
1 cup home beef stock
1 Tbsp caraway seed
Slow roast in a covered CI dutch oven @ 285 for 1-1/2 hrs
Saute 2 large boxes sliced mushrooms in a tad of butter to remove their water, remove to paper towel
Dice large onion
dice 6 carrots
Saute both carrots and onions in bacon grease
Chop 1/2 bunch of celery from the top to the stem
dice to desired size red or yellow potatoes
(I scrub clean everything but do not peel)
Remove the roast after 1 - 1/2 hr
Add all previous vegetables
Add 1 quart V8 and beef stock as needed
Return to oven covered for 1 hour
Remove and transfer to a larger stock pot (heavy bottom s .s. 12 qt.
3 - 16 oz bags frozen green beans or home canned
2 - 16 oz frozen bags mixed veggies (green beans, carrots, corn)
4 Tbsp basil
4 Tbsp thyme
4 Tbsp smoked paprika
Simmer for a bit to taste the broth and adjust, DON’T COOK IT unless you are going to serve immediately.
I then let it cool and dispense into 2 - 1/2 quart containers for the freezer (aka 5 lb tubs.)
Well here it is for now, The first time I’ve wrote it down after 45 years. I’ll keep looking it over then make a User’s Recipe out of it.
RE: Made some Blueberry and cream cheese brats also
Ridley Acres Definitely thinking of a “Brekkie” sausage!
RE: Gardening, canning, pickling and everything related
kyle As much as I love applesauce, SWMBO and me, never seem to get through it so I haven’t made any in several years.
Denny O's Ham and Bean Soup
Ham and Bean Soup
8 qt cast iron Dutch oven w/ lid (12” diameter, 4” deep oven)
2 pounds Great Northern beans
1/3 cup baking soda
1 large sweet onion chopped
The top 5 inches of a head of celery chopped (leafs and all)
½ bag of leftover relish tray baby carrots chopped to 3/8
1 ½ Tbl bacon grease
2 smoked whole shanks or 7, 1-1/4" thick cut shanks
2 - 26oz cartons Swanson’s chicken broth, or your own home made is preferred!
1/3 cup Worcestershire sauce
Several good blots of Louisiana sauce
1 Tbl dried California sweet basil
1 Tbl dried French thyme
1 Tbl dried marjoram
1 Qt home canned tomatoes
Cover your beans, nothing else added, with cold water about 2 inches, and bring to a solid hard boil for about 10 minutes.
Remove the pan DON’T DRAIN and SET THE PAN IN YOUR SINK. Throw in about 1/3 cup baking soda, and stir like crazy until the foam that will appear, disappears, then stir a bit more. Don’t worry if the foam looks green because it will!. Let it set and rest for 15 minutes.
Drain in a colander and rinse very well in cold water to remove the entire soda flavor. Doing this, you won’t have to soak the beans overnight; it cuts your cooking time and seems to help in removing most of the “gas”. More soda = less gas I’m told. The reason for setting the pan in the sink is that it will foam quite a bit and could go over the sides of your pan.
While rinsing beans, sauté onion, celery and carrots in bacon grease in the Dutch oven till onion is translucent
Stir in all remaining ingredients into the Dutch oven and add the smoked ham hocks
Return to boil and cover with the very tight dutch oven lid and low, low, slow simmer for about 1 ½ to 2 hours
Rotate ham once or so during this the time
When beans are tender
Remove the ham bones clean the meat and chunk into bite sized pieces, discard the bones, then add back into the pot.
Keep heating and adjust thickness by adding 3 tablespoons of cornstarch dissolved in cold water first or to your liking, then stir into the pot.
Cover and let simmer for ½ hour or more, keep eye on the bottom and stir as the thickening will want to settle and try to lump or stick to the bottom.
Serve with cornbread; try adding home blanched sweet corn or better yet, use creamed corn for the liquid into your mix before baking it. Try chopped cooked bacon and use the grease to coat the cast iron skillet baking pan.
Notes to self:
I maybe need to try adding a few bay leafs.
Really full pot!
A 14” oven would be better but oh well; I have 3 60 year old Dutch ovens and I’m not buying anymore.
Make sure there is lots of ham meat, Lewrights smoked hocks are a little more money but well worth for the flavor.
2 smoked whole shanks should be enough without leftover ham bones. 7, 1-1/4" thick slices seems to be close.
Using the soda trick seems to help, at least for me 1/3 to 1/2 cup baking soda…
Might try using 2 lbs beans and divide in ½ and mash second 1 lb from the colander for the thickening, but then again it doesn’t take much cornstarch to do the trick and show more beans.
RE: Just have to brag a little.
On Wednesday we traveled to Guthrie Oklahoma for the Oklahoma Youth Expo trap and sporting clays state shoot. We have a 4 man team shooting in the junior division. Man did our boys show up to shoot. They won reserve grand champion in sporting clays.
Bronze Medallion in trap
And reserve grand champion in the all around
My son Cooper was so happy he took 4th place in the individual for the 8th grade class. He won alot of nice prizes.
Now he’s fired up and ready for the next shoot.
They held this event at Silverleaf Shotgun Sports and let me tell you it is a top notch facility. They did a great job for the numerous people that were there. Congrats to them.
This is WORTH a revisit!
Whoop! WHoop, WHOop, WHOOp, WHOOP!!!