ELSWET'S HOMEMADE CHILI, SOUTHERN STYLE
This recipe adds a litte Southern flair to the standard chili recipe. It's an old standby for us, and depending on how many people you're feeding, this recipe is awesome for bagging several meals' worth and freezing it for later. It's an easy recipe, which turns out fantastic results. NOTE: The masa may be replaced by 1/2 cup yellow corn meal with a tablespoon all purpose flour. And the ground beef may be replaced with 3 pounds of shredded beef roast.
Provided by Pagan
Categories Vegetable
Time 3h10m
Yield 15-20 serving(s)
Number Of Ingredients 17
Steps:
- In a large stock pot, brown the ground beef seasoned with 1 teaspoon salt, 1 teaspoon pepper. When browned, you can either drain the grease and begin again with 3 tablespoons of oil, or use the grease. Remove beef and set aside for later, or use large skillet for next step.
- Saute garlic, onion, bell pepper, and celery until opaque [not clear, but not solid white, either]. Add beef [or add TO beef if using a skillet]. Stir well. Add chili beans, tomato, and water, remainder of spices and herbs.
- Simmer over medium-low [or just high enough to keep it bubbling lightly] for two hours, stirring occasionally.
- After two hours, add beef and return to a light boil. Using a large measuring cup with handle, dip out 1 cup of the hot juice from the pot. Add in the Masa, stirring constantly to prevent lumping. When mixed into a smooth paste, SLOWLY spoon the mixture into the pot. Stir WELL to ensure no lumps.
- Return to boil and cook an additional 30 minutes.
- Let stand an hour before serving. Reheat and serve hot with grated cheese, parsley flakes, and cornbread.
Nutrition Facts : Calories 581, Fat 15.6, SaturatedFat 5.8, Cholesterol 61.7, Sodium 1057, Carbohydrate 74.5, Fiber 15.2, Sugar 6.5, Protein 38.6
ELSWET'S CREOLE STYLE CHICKEN & DUMPLINGS
There are hundreds, even thousands, of different ways to make this dish. I've had a few of them, but this one is my absolute favorite. I'm new to the world of chicken and dumplings, but my Lady assures me this is not your typical Southern Style chicken and dumplings. It's more Creole style. It's a little more difficult than some versions, and somewhat involved, but the end result far surpasses anything else I've tried in the Chicken & Dumpling World. I hope you enjoy these as much as I did.
Provided by Pagan
Categories One Dish Meal
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Chicken: Place chicken pieces into a large pot. Add water, salt and pepper and bay leaf to the chicken pieces, enough to cover the chicken.
- Partially cover your pot and cook on medium until tender. Simmer gently, do not allow the pot to boil! The chicken will take 3 or 4 hours. When tender, remove the pieces from the broth, and keep warm.
- Gravy: There should be 3-4 cups of broth in the pot. Skim off the fat and measure the broth. For each cup of skimmed broth, mix 1 1/2 teaspoons of the fat with the same amount of flour.
- Stir several spoonfuls of the hot broth into the fat-flour mixture, and then pour the mixture back into the broth in the kettle.
- Cook the gravy until it is slightly thickened. Add sage, rosemary, and thyme, and salt and pepper to taste.
- Dumplings: Sift the flour, baking powder, and salt together. Beat the egg, add the milk to the egg, and mix with the dry ingredients.
- Drop by spoonfuls into the simmering chicken gravy, or roll out to a 1/4 inch thickness and cut into 1 inch by 2-inch pieces and drop into the gravy.
- Cover tightly and cook for 15 minutes. The cover must NOT be removed, while the dumplings are cooking.
- Debone the chicken, add back to pot. Add white wine and Gumbo File (ground sassafras leaves), stir and let heat for 8 minutes.
- Serve.
Nutrition Facts : Calories 244.1, Fat 15, SaturatedFat 4.4, Cholesterol 83.9, Sodium 284.5, Carbohydrate 7.7, Fiber 1.1, Sugar 0.2, Protein 17.2
ELSWET'S BAKED SIRLOIN
This recipe says 8-ounces of bacon-wrapped sirloin steaks. It indicates 2 of the 4-ounce steaks. We get these beautiful little 4-ounce bacon-wrapped sirloins with our meat order every month. Neither of us [my Wife and I] had any experience with these little delicacies, but in short time, my sweet Wife had the perfect recipe. At least, WE like it. LOL We hope you do, too.
Provided by Pagan
Categories Steak
Time 9h30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line a loaf [bread] pan with aluminum foil. Grease the bottom with the full 1 teaspoon of olive oil, and place your bacon-wrapped sirloin steaks into the pan. Space them well from one another and from the sides, deposit a crushed garlic clove atop each steak, and arrange onion quarters in the corners of the pan.
- Pour the liquid ingredients equally over both steaks, then sprinkle the dry ingredients evenly.
- Cover the pan with aluminum foil and marinade overnight (tastes fantastic even when you don't have time for this step).
- Bake for 45 minutes on 350°F, after which, baste, turn onion quarters, recover, and bake for a additional 45 minutes (a total of 90 minutes baking time).
- Remove to serving plate, garnish, and serve. Enjoy!
Nutrition Facts : Calories 425.5, Fat 28.3, SaturatedFat 10.5, Cholesterol 111.1, Sodium 746.6, Carbohydrate 8.8, Fiber 1.2, Sugar 3.2, Protein 32.6
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