Dublin Coddle

Have you ever heard of a Dublin Coddle?
I must say that I had never heard of it until recently, but of course I knew that I would love it as soon as I read what goes in it. Sausages, potatoes, onions, bacon... clearly this goes in the "how can this not be good?" category, am I right? So then I started reading up on it. From what I've read, it's traditionally made by placing bacon, sausages, potatoes, and onions in a pot, covering everything with water and then boiling the hell out of it. No browning, no anything. Just boil or simmer everything for a long long LONG time and then add parsley at the end. I watched video after video, and read article after article. And everyone was very adamant that you should NOT brown anything. Apparently it's not a true Dublin Coddle if you brown everything first. Hmm.. that makes it look a little bit anemic if you ask me. In one of the videos, the cook said "it won't win any beauty contests, but it tastes delicious."
 Well, I think we can do better than that. So I decided to brown the meat, add some fresh herbs, and cook it with chicken broth instead of water. The result was HEAVENLY. It was so hearty and delicious and comforting that this is now my go-to recipe. (Side note, I did see a few videos where the cook added a few other things, carrots and turnips, etc, but I decided to stay true to the original, even if I was switching up the cooking method).
 So my next question was where does the name come from? My first thought was because it's such a comfort food, and then I read this excerpt from an article:
 "The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs; and in the case of Dublin coddle, it's become a noun, applied to a dish that is cooked very slowly at low temperatures.
In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while -- in particular, at a funeral: when everyone returns for the wake, the dish will be ready, and won't have suffered from being left in the oven a little longer than planned."
 I also read another article that said instead of a funeral, the "being out of the house for a while" refers to being out all night at the pub, and that this was a great meal after one had been out drinking all night. It also said that this was a great way to use up leftovers, so there's no one specific recipe. Everyone makes their own version of it, depending on what foods they had on hand.
 So there we have it. A Dublin Coddle. Who knew? The MOST important thing you should take from this is that it's OMG DELICIOUS. This could be your next St Patrick's Day dinner instead of doing ham or corned beef and cabbage. OOOOH! some boiled or sauteed cabbage would go great with this! I think I need to make this again, just to be sure.
I hope you'll give it a try!




3-4 pounds red potatoes, peeled and sliced
1 pound pork sausages (Irish Bangers, if you can get them)
1/2 pound thick-cut bacon, cut into 1-2 inch pieces
1 large onion, roughly chopped
1 qt chicken broth
Large handful fresh parsley, finely chopped
Several sprigs of fresh thyme, tied together with cotton twine
Black pepper


Preheat the oven to 300ºF.
 In a large wide heavy pot with a tight lid, add the slices of bacon. Cook them over medium heat until the fat is rendered and the bacon is slightly browned. Remove to a plate, set aside. Cook sausages in bacon fat. Try not to disturb them too much so that they get nice and brown. Remove to side plate with bacon. Add onions. Saute until they begin to soften. Add a little of the chicken broth to deglaze the bottom of the pot, scraping up all the brown bits. Add potatoes to the pot. Place sausages and bacon back into the pot, along with the rest of the chicken broth, the thyme bundle, black pepper, and a big handful of parsley. Cover with lid and place in oven for 2-3 hours.
 Before serving, be sure to remove and discard the thyme bundle. Taste and adjust the seasoning with Kosher salt and black pepper, if needed. Garnish with some more fresh parsley over the top.
Btw, Guinness goes extremely well with this dish (adding a little to the pot toward the end of the process wouldn't hurt anything either!) Another good accompaniment is fresh Irish Soda Bread.



Tips:
If you can't find Irish Bangers, Johnsonville Brats are a good substitute. You could even use breakfast sausages. But definitely not Italian Sausage. I mean, I guess you could, but your final product would have a very different flavor.
I like to use red potatoes for this because they hold together very well. I didn't even peel mine. Why? Because I didn't feel like it. LOL But you do you.
If you want to thicken the broth into a more substantial gravy, just add a slurry of a couple tbs flour in a half cup of cold water. Stir it to the dish, and let it continue to cook until the gravy thickens. Personally, I didn't mind it being more of a broth than a gravy. It was SO flavorful, I just couldn't stop eating it!

Joey's Ghoulish Goulash

 Ok, so it's Halloween, you're busy getting the kids' costumes together, you're answering the door a million times a day to give yummy treats to neighborhood ghosts and goblins, and you've already eaten too many mini Snickers bars and Milky Ways, right? Do you feel like cooking an elaborate dinner? I'm thinking probably not. When I was growing up,  Mom always had a pot of soup simmering on the stove, just because it was easier and it would warm us up after spending all afternoon trick or treating. Usually I would post a soup recipe for Halloween, just for the family tradition of it all, but today I decided to go a little rogue, and try a stew instead.
 For years, I've been wanting to find a really hearty authentic Hungarian Goulash, which is classically a tomato based beef stew with lots of paprika. The more I searched, the more I discovered that classic goulash is like classic tomato sauce. Everyone makes it differently, everyone has a grandmom who makes it the best, and all are equally authentic. So, as I often do, I deconstructed a few recipes, took what I liked from each of them, and made my own! And of course, since I'm doing it for Halloween, I MUST call it GHOULISH Goulash. Of course, I'm not the first person to ever think of this, but the alliteration and play on words is just too good not to!
 So here it is! It's easy to make, feeds a crowd, and it's absolutely delicious! Actually, I liked it so much, I made it twice in one week! It's warm and hearty and comforting. You could even prep it in the morning, (or the night before) and then let it cook all day in the crock pot. Enjoy it on Halloween or any night when you want something warm and cozy!


2 lbs beef cubes
olive oil
3 medium onions, roughly chopped
4 large cloves garlic, minced
1 28oz can crushed tomatoes
2 cups beef broth
1 1/2 tsp fennel seeds
5 tbs paprika
2 tsp kosher salt
1/2 tsp freshly ground black pepper
Extra wide egg noodles


Heat oven to 350ºF.

Place beef cubes on a tray in one layer. Pat them dry with a paper towel. (This is a very important step, so no skipping!!) If the cubes are very large, cut them into smaller pieces. Sprinkle with salt and pepper. 

Add a few glugs of olive oil to a large heavy pot or Dutch Oven. Brown the beef in batches, being careful not to crowd the pan, removing to a separate bowl as you finish each batch. Meanwhile, chop your onions. After you've finished browning the beef, add the onions to the pot with a little extra oil. Stir and saute until they begin to soften. Add the remaining ingredients and the browned beef along with any accumulate beef juices. Give it a good stir, cover, then place in oven for about 2 hours. When the stew is almost done, boil your egg noodles according to package directions. Serve stew over noodles with some warm crusty bread.

Tips:
As noted above, it's very important to pat the beef cubes dry before browning them. It's also just as important (if not MORE!) to not crowd the pan. You don't want to steam them, you want to BROWN them. So just take your time and brown the beef in smaller batches. (Can I possibly say the word BROWN any more????) You'll get a much deeper flavor!
As with every stew, make it how you like it! Do you want it to be saucier? Add more crushed tomatoes and beef broth. Do you want it to be spicier? Add more pepper and paprika. Taste as you go, and tweak as you like!
If the sauce is too thin, make a slurry of a little corn starch and water, then add it to the stew to thicken it. Easy!

Feijoada, Brazilian Black Bean Stew

 Are you as excited for the Olympics as I am??? If you know me, you know that I don't watch sports AT ALL. But when it's time for the Olympics, I'm glued to the TV for two weeks. I love all of it! The ceremonies, the victories, the lifelong dreams, the backstories, and of course I love learning about the culture of the host city. When I learned that the Olympics were going to be held in Rio, I immediately started researching Brazilian recipes. I decided to go with their national dish, which is this delicious and hearty black bean stew called Feijoada (pronounced fay-ZHWA-da).
 Now, I have to confess, I had never heard of it, I've never cooked Brazilian food, and the closest I've ever been to Brazil was when I went to a Brazilian restaurant. But from what I understand (and correct me if I'm wrong) this is one of those dishes that has as many versions as there are home cooks. Everyone has a family recipe, which of course is better than any other. This is clearly Brazilian comfort food at its best! I just like the fact that it's another delicious stew to add to my repertoire. You put the pot on the stove, let it simmer all afternoon, and the whole house smells amazing. 
 I made this for my family's Opening Ceremonies party (in which everyone brings a different International dish), but you don't have to have a party to make this. Just pick a Sunday when you know you'll have a few hours at home and let it simmer all day. I promise you'll be glad you did!



1 lb dry black beans
a few glugs of olive oil
1 lb boneless pork, cut into chunks
1 lb beef cubes
2 large onions, chopped
3 or 4 cloves garlic, minced
1 lb carne seca or corned beef, cut into chunks
1/2 lb sausages, such as chorizo or Italian sausage
1 lb smoked sausage, such as linguica or kielbasa
1 smoked ham hock or shank
3-4 bay leaves
Water
1 6 oz can tomato paste
Fresh parsley or cilantro
sliced oranges


 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
Heat the olive oil in a large pot over medium-high heat and brown the pork. When it has browned, remove the meat from the pot, set aside. Do the same thing with the beef cubes, removing them from the pot after browning. Now add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Add the garlic and stir well. Add the beef and pork back to the pot along with the other meats and the bay leaves. Add just enough water to cover. Cover and bring to a gentle simmer. Let it simmer for about an hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half. Add the tomato paste, and stir well. Continue to simmer, uncovered for about another hour or until the meat begins to fall off the ham hock. Serve over white rice with a sprinkle of fresh parsley or cilantro and a few slices of fresh orange. A classic side dish would be sautéed collard greens, if desired.


Tips:
The key to this dish is having lots of different meats and letting them simmer for a long time. It also lends itself to using whatever kind of meats you like. It's basically just a lot of pork and beef, leaning a little more on the pork side. Do you like things spicy? Use a spicy sausage to flavor your stew and serve it up with some hot sauce. You could also add some crushed red pepper. 
Full disclosure, the addition of the tomato paste is not authentically Brazilian, but I found several recipes that include it, so I went with it. I've also seen recipes that use different kinds of beans, white beans, etc, but from what I understand, black beans are classically used here.
I didn't add any salt at all because there is quite enough from the corned beef, the ham hock and the smoked sausage. Just sayin!

Red Wine-Braised Beef Short Ribs

 When the weather gets really cold, the first thing I want to cook is something warm and cozy, something that cooks for several hours in the oven, and makes the whole house smell good. Whether it's a beef stew or a roast, it always brings back childhood memories of my mom cooking for my family.
 This is a dish that falls into that category. It's delicious and comforting and always hits the spot. It's also perfect for an intimate and elegant dinner, served with a nice glass of wine and some warm freshly baked bread. It looks and sounds impressive, but no one has to know how easy it is to make! TBH, I'm not even sure where I got this recipe. It's very similar to the way I do a Classic Beef Pot Roast, and it always comes out perfectly. I PROMISE you will love this. It's just absolutely one of my favorite dishes of all time.
Enjoy!


4-5 pounds bone-in beef short ribs, cut crosswise into 2-3" pieces
Kosher salt and freshly ground black pepper 
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped 
2 ribs celery, chopped 
3 tablespoons all-purpose flour 
1 tablespoon tomato paste 
1 750-ml bottle dry red wine, such as Cabernet Savignon
10 sprigs flat-leaf parsley 
8 sprigs thyme 
4 sprigs oregano 
2 sprigs rosemary 
2 fresh or dried bay leaves 
1 head of garlic, halved crosswise 
4 cups low-salt beef stock 


 Preheat oven to 350°.
Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tbs drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Tips:
-Always choose a wine that you would like to drink, and never use anything called "cooking wine."
-If you don't have fresh herbs, go ahead and use dried ones, but fresh herbs are just SO much better in this instance.
-Many recipes of this type only use the aromatics to flavor the sauce but then discard them afterwards. I think that is just wasteful. So I still strain the sauce, but then I save the aromatics and serve the vegetables along with the rest of the dish. I always peel and chop the garlic cloves and I also tie the sprigs of herbs into a bundle for easy removal. (neither of which is required if you are choosing to strain and discard the aromatics.)

 

Sharon's Award-Winning Sausage Pumpkin Chili

  I love when friends share recipes with me. I especially love when those recipes are ones that are new and different with combinations of flavors that maybe you haven't considered. This recipe falls squarely into that category!
 My friend Sharon entered a chili contest with this recipe, and guess what! She won! Among the judges was a professional chef who commended her on taking such a risk with something so different. It definitely paid off! As soon as she emailed me the recipe, I thought, I think I'll make this right now! I already had just about all the ingredients on hand and I had the afternoon off, so I figured, Why not?
 Now, I know you may be thinking PUMPKIN? IN CHILI???? Yes, just go with me on this one! No, it doesn't taste like a pumpkin pie. It's just a delicious bowl of chili with a different vibe, that's all. My sister Cathy (who is always a willing taste tester) said it reminded her of a Cincinnati Chili which also has warm spices in it, such as cinnamon, allspice, and cloves. Absolutely delicious!
 So if you're one who usually likes to think outside the box, give this one a try. Actually, even if you're one to play it safe, TRUST me! You'll be amazed at how well pumpkin and sausage go together! It's the perfect thing to warm you up on a brisk autumn night.
Thanx Sharon!

2 tsp olive oil
1 yellow onion (diced)
1 each green, orange, yellow, and red bell pepper (diced)
1lb of Sweet Italian Bulk Sausage
1lb of Mild Italian Bulk Sausage
1 1/2 tsp minced garlic
1 bottle of lager beer
2 cans (14.5oz can size) of diced tomatoes
1/2 a jar of tomato sauce
1 can (15.5oz) of kidney beans (drained)
1 can (15.5oz) of black beans (drained)
1 can (15oz) of pumpkin puree
1/4 tsp curry
1 tsp cumin
Dash of salt/dash of pepper
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
1 1/2 tsp pumpkin pie spice
1 1/2 tsp turmeric
1/2 tsp cinnamon

Instructions
In a large skillet sauté onion and peppers, in olive oil, until tender.
Add sausage, breaking it up as you brown it.
Add garlic, cook another minute.
Transfer into a large pot.
Add beer, tomatoes, sauce, beans, pumpkin puree, and spices.
Bring to a boil and then simmer (stirring often) for an hour.
Taste periodically and adjust spices as needed.
Garnish with Maple Syrup Sour Cream.
Serve with Pumpkin Corn Bread.

Tips:
For the maple sour cream, simply stir 1 tbs of pure maple syrup into 1/2 cup of sour cream.  Not a fan of maple syrup? Just use plain sour cream!
Use whatever kind of sausage you like. Do you like it spicy? Use hot instead of mild!
I didn't start with a large skillet. I just sauteed the vegetables in a heavy Dutch oven and added everything to it. Easier cleanup!
I didn't have a jar of tomato sauce, so I added some tomato paste with a little water, since that's what I had on hand.
I also added a little extra pumpkin pie spice, just because I wanted to pump it up just a little more.
Instead of pumpkin corn bread, this would also be wonderful served as you would any other kind of chili, with cheddar cheese melted on top and a big hunk of regular cornbread. SO GOOD!

Peach-Whiskey BBQ Chicken

When I first saw Ree Drummond making this recipe on her show, Pioneer Woman, I thought oooo I bet that tastes good. So I immediately looked for an excuse to make it. So I decided to make it and bring it to Daniel and Emma's Memorial Day BBQ (just because I knew this was right up Daniel's alley). Of course, he loved it! But now the only problem was that now I was left with the other half of the bottle of Jack Daniels. Clearly, I needed to find an excuse to make it again! So I did, only this time it was for Chris and Claire on Fathers' Day (since this is right up Chris's alley too!). Needless to say he LOVED it. He even took a couple pieces out of the pot and put them on the grill, just to give 'em a little char. (Big thumb's up, btw!)
 So there you have it. Who would have ever thought to put peaches and whiskey together in a BBQ sauce? Well, Ree Drummond, apparently. It's ABSOLUTELY mouthwateringly good. The chicken just falls off the bone, and you're gonna want to pour the sauce over anything and everything. If there's ONE new recipe you decide to try this summer, this is the one, hands down. It's just that good. Guess I need to find another excuse to make this again!


12 bone-in, skin-on chicken thighs,
2 tablespoons olive oil
2 tablespoons butter
1 whole yellow onion, diced
1 1/2 cups whiskey
1 1/2 cups barbecue sauce
1 small jar peach preserves
1/2 cup water
4 peaches, pitted and sliced
2 tablespoons Worcestershire Sauce
4 cloves garlic, peeled


Preheat oven to 300 degrees.
Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.
Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you're using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, peaches, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.
Cook for 1 1/2 hours, then remove from oven. Serve with grits or mashed potatoes and a sprinkle of chopped green onion, if desired.


 Tips:
 Chris and I have decided that this sauce would be AMAZING with pork in a crock pot. In fact, I think I'm gonna try that next time. I'll brown the pork on all sides, then make the sauce in the same pan. Then I'll add half of the sauce along with the pork in the crock pot and cook it on low for 8 or 10 hours. After the pork is cooked, cooled, and pulled, I'll add the rest of the sauce. Doesn't that sound AMAZING?? 
 I used Jack Daniels. You can use whichever kind of whiskey you like. For a little extra flavor bump, add an extra shot of whiskey as you take it out of the oven and just stir it in.
 I like using peaches that are not quite ripe. Their flavor is a little more tart, and they're a little more firm so they won't disintegrate into the sauce.
 The first time I made this, I didn't have any peaches, but I had frozen mangoes. They worked perfectly!

Joey's Lamb Stew

 If you know me, you know how much I love a fabulous hearty stew. It's just one of those things that makes the whole house smell like home. And as many times as I've made beef stew, oddly enough, I had never tried lamb stew. We never had lamb growing up, probably because it's a tad more expensive than beef. But now that I can afford a little splurge when I feel so inclined, I decided to make it. So, I looked for a few recipes. Basically, many of the recipes that I found can be used for beef or lamb, so I wondered what the difference would be.
 Let me just tell you, if you've never tried it before, you simply must! There is a HUGE difference! For me it was not only the taste, but it was also the texture of the sauce. The meat just fell apart, just as any beef cubes would, but the sauce was so velvety and rich! OMG I couldn't stop eating it.
 So if you're looking for a something other than corned beef or ham and cabbage this St. Patrick's Day, give this one a try. On second thought, don't even wait until then. You should make this right away! Like, today. Like, right now. If you like a hearty stew, I just bet you'll love this one.

Flour for dredging
1-1/2 pounds lamb stew meat, cut into 1-inch cubes
3 tablespoons olive oil, divided
5 or 6 strips bacon, cut into thin pieces (or lardons)
3 medium onions, chopped
3 garlic cloves, minced
4 cups reduced-sodium beef broth
3 or 4 medium potatoes, peeled and cubed
1 lb carrots, peeled, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
a bundle of fresh thyme sprigs, tied together
3 or 4 bay leaves
1 pkg frozen peas
few splashes Worcestershire sauce
Fresh parsley, optional

 Heat oven to 350ºF.
Place flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute bacon until some of the fat is rendered. Add onions and continue to cook until they begin to soften. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Add potatoes, carrots, thyme bundle, and bay leaves. Cover and place in oven for about 2 hours. Remove from oven and place pot over low heat on the stove. Remove bay leaves and what is left of the thyme bundle. Make a slurry by adding a few tablespoons of flour to the same amount of cold water. Add to the stew and stir until thickened. Add the peas and Worcester sauce. Adjust seasoning if needed. Top with chopped fresh parsley, if desired.

Tips:
I like to braise the meat in the oven and then thicken it on the stove afterwards, but you can just simmer it on the stove for a couple hours until the meat is tender and skip the oven altogether. You could also do the whole thing in the crock pot. Just brown it up as directed and then cook it on low for 9 or 10 hours. I'd still wait until the end to add the Worcestershire sauce and the peas.
If you can't find lamb cubes for stew, you can use lamb shanks or chops and then pull the meat off the bones after it is cooked. Not a fan of lamb? Use beef instead!!
Now I'm just waiting for someone to ask how the lamb stew is so I can say "not baaaaaad". LOL

Savory Pork Stew

 I usually save the stew recipes for the colder weather, but sometimes you just need a little comfort. I recently made this for my sister Reen when she wasn't feeling her best, because, well, that's just how I do. I guess I get that from my Mom. Whenever someone isn't feeling well, or if someone needs a smile, my first thought is "what should I cook?" It's like giving someone a big warm hug. Whether it's Corn and Cheese Chowder or Old Fashioned Chicken Noodle Soup, something savory and hearty always makes you feel better and fills up your belly. It's really easy to make too! My Mom used to always say "Just put it in a pot and let it cook." She was right, you know. You basically just thrown everything in the pot and let it cook, and before you know it you have a big batch of wonderful, ready to give someone a smile. This recipe is not mine, but it's definitely a keeper. I found it on Allrecipes.com. Serve it with some crusty bread and you're good to go.
I'm sure your family will love it!

olive or vegetable oil
2 pounds cubed pork stew meat
salt, pepper, and garlic powder to taste
2 tablespoons cornstarch, or as needed
1 sweet onion, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
8 red potatoes, halved or quartered
1 (11oz) can whole kernel corn, drained
1 (14 oz) can stewed tomatoes
1 (10.75 ounce) can cream of mushroom soup
1 1/4 cups milk
1 (14 oz) can beef broth
1 tablespoon Italian seasoning


 Heat oven to 350F.
 Heat the oil in a large heavy pot or Dutch oven over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the pot and cook until lightly browned but not done. Add onions and peppers to the pot and let them saute until they soften. Add potatoes and corn.
 In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the pot and give everything a good stir. Cover. Place pot in the oven and cook for about an hour or until the meat is tender.

Tips:
-I think I'll add carrots and peas the next time I make this. Switch the veggies up however you like!
-If you want to add more than 2 lbs of pork (say, if you're making a bigger batch), you could always brown the pork in batches, and then add everything back to the pot when it's all browned.
-I suppose you could dredge the pork in flour instead of cornstarch (which is how my Mom always made beef stew) but I've haven't tried it yet with this recipe.
-You can make this in a crock pot. Just cook it on high for 5-6 hour or on low for 10-12 hours, and don't add the milk until the last hour of cooking. 
-You could easily add a tsp of dried thyme instead of Italian season. It won't be exactly the same, but it'll still work beautifully!

Bacon Collard Greens

I recently tried cooking collard greens for the very first time. I knew I would probably like them, but I can't even begin to tell you how much I LOVED them!! I've literally made them 3 time since then! I tried them a few different ways, and I think this one was the best. Chris and Claire also loved them. And once again, I believe the word "slammin'" was used. hee hee!
 Serve them up with some corn bread and pork chops or fried chicken. Also goes great with any kind of BBQ or mashed sweet potatoes. Yum! Suddenly I feel like I'm in the South. Maybe I'll make this if Miss Paula ever comes over for dinner....

2 pounds collard greens
4 thick-sliced bacon strips, chopped
1 cup chopped sweet onion
5 cups reduced-sodium chicken broth
1 cup sun-dried tomatoes (not packed in oil), chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or so. Remove lid and let it simmer until most of the liquid has evaporated and greens are very tender.

Tips:
I know everyone always says that you must remove the stems from the greens before you cook them, but I say that's just a bunch of hooey. The stems are delicious! And frankly, why would you throw away perfectly good food?Just cut off the woody ends, and they'll be fine.
You can make this dish without the sun dried tomatoes, but I tried it, and it's just SO much better with them.
Add as much bacon as you like and as much crushed red pepper flakes as you dare. I'm not really one for spicy food, but I do love the little bit of zing that the pepper flakes bring to it.

Chicken Cacciatore

Here's a classic recipe that seems like a lot of work, but it's really not difficult at all. All you're doing is browning some chicken, and then throwing a bunch of things into the pot. That's not so difficult, right? And since everyone has heard of this dish, they'll all be impressed when you make it for them. It's true! As soon as you say that you'll be serving Chicken Cacciatore, everyone goes OOOO and AAAHHH.... but they don't have to know how simple it was to make! It can be our little secret I promise I won't tell! It's hearty and delicious too! Perfect for  a Sunday supper.
Try it!

8 chicken thighs, skin on
Salt and pepper to taste
1/2 cup all-purpose flour 
4 tbs olive oil
2 tbs butter 
1 medium onion, sliced
1 green bell pepper, cored and sliced
1 red bell pepper, cored and sliced
5 cloves garlic, minced
1 lb sliced mushrooms, any kind
1/2 tsp dried thyme leaves
2 sprigs fresh oregano
1 cup chicken broth
1 cup dry white wine
1 28 oz can tomatoes
handful of parsley
Parmesan cheese
1 lb wide egg noodles

Preheat oven to 350 degrees (F).
 Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stove top over medium-high heat. Place chicken skin down in pan, a few pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.
Add sliced onions and peppers, as well as the garlic. Stir and saute for 1 minute. Add mushrooms and continue to saute for another minute or two. Add thyme, and salt and pepper. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste, if you like. Stir, then pour in wine. Allow to bubble.
Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.
Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes. In the meantime, cook noodles according to package directions. 
Pour cooked, drained noodles onto a large platter or into a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)
Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

Tips:
If you're not a fan of chicken skin, still cook the chicken with the skin on, and then just discard it after the dish is finished cooking. It really helps the chicken to stay nice and moist.
I always use chicken thighs because I think they work best with this recipe. 

Corn and Cheese Chowder

A few weeks ago, I was looking for something to make for my nephew, Daniel. I just wanted to make him something warm and comforting. Then I saw Ree Drummond making this soup on her show, Pioneer Woman, and decided that this was just the thing. I had half of the ingredients anyway, and a quick trip to the store took care of the rest. In no time at all, I had a delicious soup simmering on the stove, and I brought it right over to him. It was like a big hug in a pot, warm and cozy, and I know he appreciated it. Any time, Daniel Boone!
 This recipe isn't exactly Ree Drummond's. I changed a few things here and there, and everyone loved it. So add this one to your repertoire. It's the perfect thing if you're cooking for a bunch of weary workers just in from the cold, or if someone needs a warm hug.
Hope you like it!

4 tablespoons (1/2 stick) butter
1 whole onion, chopped

4 slices thick cut bacon, cut into pieces

1 small green bell pepper, finely diced 

1 small red bell pepper, finely diced
1 (1 lb) bag frozen corn

1 can creamed corn
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack cheese

3 green onions, sliced
Salt and freshly ground black pepper

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook until lightly crispy, and then add the bell peppers and the corn and cook for a few more minutes until the vegetables are soft.
Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
Stir in the cheese and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

Tips:

If your peppers are quite large, I would just do half of each color. Normally I would just add them in, but I think the flavor of the peppers would compete with the flavor of the corn, and I like for the corn to be the star of the show.

Be sure to simmer it over a low heat and stir it often. You don't want it to burn on the bottom of the pot.

If you'd like to add more cheese, go ahead and add as much as you like!

Feel free to serve this in hollowed out round loaves of bread, if the spirit so moves you!

Joey's German Red Cabbage

 When my brother, Chris, asked me to choose a German menu for our weekly Sunday dinner, he requested red cabbage to go with our meal. Always striving for the authentic traditional recipes, I launched into research mode, looking for the perfect recipe. Well, it seems that everyone in creation has a German Oma who used to make this for every holiday. There are a MILLION versions of this! Well, ok, maybe not a million. But definitely a hundred thousand. And since I couldn't decide which recipe was the right one for me, I decided to take components from several different recipes (as I often do) and make my own! So there. I hope you like it as much as I do. Hopefully, it's as good as your grandma used to make!

3 slices of bacon, diced
2 granny smith apples, peeled, cored and sliced
1 large red onion, thinly sliced
1 head red cabbage, thinly sliced
1 cup red wine
1/2 cup apple juice
1/4 cup brown sugar
1/4 cup cider vinegar
4 whole cloves
2 bay leaves
salt and pepper to taste

 Place the bacon in a large heavy pot over medium heat. Slowly render the fat. Add the apples and onions. Saute until they become soft. Now add the cabbage and let it cook down for a few minutes. In a small bowl, mix remaining ingredients until well combined. Add to the pot and give everything a good stir. Cover and simmer for 1 1/2-2 hours. Serve with pork or sausages, and a side of mashed potatoes or potato dumplings.

Tips:
To make it all shiny and glossy and rich, you can add a pat or two of butter on top as you bring it to the table and let it melt right in. 
If you like a lot of bacon, or apples, or onions, add a lot! Add as much as you like!

Joey's Sauerbraten

 Many many years ago, my fabulous friend, Jessie, invited me to have dinner with her family. Her mother, Jody, and I seemed to be kindred spirits in many ways, especially when it came to cooking, so it was really nice to be invited to their home. Jodie cooked up a scrumptious German feast and I remember bringing the dessert (a cherry torte that had Kirsch in it, which is a cherry flavored German brandy). I must confess that I had never tasted sauerbraten until that night, but I was an immediate fan. If you're not familiar with it, it's a German pot roast that is marinated for a really long time in red wine and vinegar and spices. It's so delicious and rich and flavorful! I remember being amazed that she added crushed gingersnaps to thicken the gravy instead of flour because I had never heard of such a thing. Yes, Gingersnaps! Crazy, right? Whodathunk it? But honestly, that's the traditional thing! I think that's now one of my favorite parts of the whole recipe. And the sweetness of the cookies balances with the sour of the vinegar and the spices all work together perfectly.
 Since then, I've often thought about making it, but never seemed to have my act together far enough in advance. Well, that is, until now! Ever since Chris and Claire have been coming over for Sunday dinner, we've been trying exciting and different cuisines. Chris requested something German for an Oktoberfest sort of a vibe, and so I figured this was the perfect time to FINALLY make sauerbraten! This recipe is my own and it's sort of a combination of many recipes all smushed together. I hope you like it. And thanx again to Jessie and Jody and The Carey Family for the fabulous dinner and fond memories!!

Marinade:
2 cups red wine
1 cup red wine vinegar
2 cups water
1 tsp kosher salt
1 tbs cracked black peppercorns
2 tbs pickling spice
12 juniper berries (or 2 tbs gin)
1 medium onion, thinly sliced
2 bay leaves

ROASTING/ SAUCE INGREDIENTS:
3 strips thick cut bacon, cut into small strips
1 large onion, cut into large chunks
2 or 3 carrots, roughly chopped
3 ribs celery, roughly chopped
1/4 cup sugar
12-15 old fashioned gingersnap cookies, crushed

Place all marinade ingredients in a small sauce pot and simmer for 10 minutes. Remove from heat and let cool.

Place roast in a non metal (glass or ceraminc) bowl. Pour the marinade over the roast.  Cover and keep in the fridge for 3 days, turning at least once a day.
 
Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.
In heavy, 5-quart dutch oven, over medium heat, cook the bacon to render the fat. Remove bacon. Set aside. Add the beef roast and brown on all sides. Transfer to platter and set aside.
Add the onions, carrots, and celery to the pot. Cook over moderate heat until soft and light brown (5-8 minutes). Add meat along with the sugar to the pot. Pour in 2 cups of the reserved marinade and 1/2 cup of water. Cover tightly. Bake in 350 degree oven for 3 hours.
Transfer the roast to a platter and cover with foil to keep warm while sauce is made.
Strain the solids from the cooking liquid and skim away any fat. You will need at least 2 1/2 cups for the sauce. If additional liquid is needed, add some more of the reserved marinade.
Pour the liquid back into the pot and add the gingersnap crumbs. Cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs. Serve with dumplings, boiled potatoes, or spaetzle, and red cabbage.

Tips:
Ok ok, I know what you're gonna say.. 3 DAYS? Yes. That's correct, 3 days! Some recipes even go so far as to marinate it for up to TEN days, but I think 2-3 is just fine. Basically, if you want a more sour sauerbraten, let it marinate longer.
Be sure to turn the roast in the marinade several times throughout the marinating process. If the meat is completely submerged, then you don't have to do it as often. If you don't have the right size bowl, you can put the roast and marinade in a large oven bag and then turn it a couple times a day.
You can use a sauerbraten spice blend instead of the pickling spice, but frankly, I couldn't find any, and many recipes called for pickling spice, so I went with it.
This is traditionally served as a holiday dinner, but why wait until then???

Ina Garten's Chicken Chili

 This recipe is SUPER simple and doesn't take all day to prepare. I saw Miss Ina making it on a recent episode of The Barefoot Contessa and immediately wanted to try it. You know how some recipes are all about slow simmering all day on the stove top? Well, not this one. It's done in under 2 hours and it's SO chunky and hearty! You'll love it! It's also really convenient because you can make it in advance and just reheat it when it's time to serve. It's actually BETTER after it sits in the fridge for a day or two. So, give this one a try! No need to wait for a chilly day to make it a chili day!
Thanx, Miss Ina!

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)

2 medium red bell peppers, cored, seeded, & large-diced

2 medium yellow bell peppers, cored, seeded & large-diced

1 teaspoon chili powder

1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste

2 teaspoons kosher salt, plus more for chicken

2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves

4 split chicken breasts, bone in, skin on*
freshly ground black pepper
onions, corn chips, grated cheddar, & sour cream (optional, for serving)

 Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

 Preheat the oven to 350 degrees F.
 Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with chopped onions, corn chips, grated cheddar, and sour cream for toppings, or refrigerate and reheat gently before serving.

Joey's Tips:
*Instead of roasting the chicken breasts, I just bought a rotisserie chicken from the grocery store and then pulled all the meat from the bones once it was cool enough to handle. I HIGHLY recommend doing this because it was so easy, I used the whole chicken which was quite a bit, and the meat was SO tender that it fell apart. And if it's a warm day, then there's no need to turn on the oven! Perfect!
If you like beans in your chili, go for it! Just rinse and drain a can of any kind of beans, and then add them to the pot. Red, white, or black beans..... even a regular can of pork and beans, all good! (of course, you wouldn't drain or rinse the pork and beans, but you already knew that, right?)
If you like a spicier chili, then go ahead and double the amount of the spices. I omitted the cayenne pepper and crushed pepper flakes because I don't like the heat, but if you're all about it, go for it! In fact, add any kind of hot peppers you like! Jalapenos, etc, whatever you like! If you're serving a large group, leave the hot ingredients out of the pot, and serve them along with the toppings. Let your guests have the choice!

Pork and Kraut

 This is a slightly tweaked version of a recipe that I saw Paula Deen making not so long ago. She used baby back ribs, but I decided to use boneless country style ribs instead. Actually, I was gonna use pork chops, but the country ribs just looked so good that I had to go with them. Basically any kind of pork will work, though....even a small pork roast. I think I may try that next time....hmm.....
 OK, so, here we go...let's discuss sauerkraut... I know, I know....some of you may not be fans of sauerkraut, because it's too this or it's too that....yeah yeah yeah, I've heard it all before. But seriously, give this one a try! Have I ever lied to you? For starters, rinsing the sauerkraut makes it less harsh. So right off the bat, it's not, like, crazy sour. Not only that,  I always add apples to sauerkraut because, frankly, that's what my Mom always did. It makes it a little sweeter and besides, pork and apples are a classic pair. And when everything gets together...the pork, the apples, the onions, and the kraut, it all comes together PERFECTLY and it tastes anything but sour. It's just slightly tart and big time flavorful! So there. That's my sauerkraut argument. And can we just talk about the pork??? OMG it just falls apart! I absolutely LOVE how tender it comes out. If you don't own a heavy cast iron Dutch oven, I SERIOUSLY recommend getting one. I use mine ALL the time and it's quite literally my favorite piece of cookware. Just sayin! So give this recipe a try.
It's REALLY easy and just as yummy! Promise!!

2 tablespoons vegetable or olive oil
1-2 lbs any kind of pork (roast, ribs, chops, boneless or bone in, all fine)
Salt and pepper
2 medium onions, chopped
2 apples, peeled, cored, and chopped
6-8 medium, white new potatoes, quartered
1 pound bag sauerkraut, rinsed and drained
1 cup chicken broth (or any other kind of stock, white wine, or even just plain water)


Heat oven to 350F.

Set Dutch oven over medium-high and heat the vegetable oil.

Season the pork generously with salt and pepper. Place in the pot and sear on all sides. Transfer to a platter. Add the onions and apples. Saute until softened, scraping up any browned bits from the pork. Add potatoes. Add the meat back to the pot, along with any juices. Place sauerkraut on top. Poor chicken broth over all. Cover and place in oven for 2 hours or until the meat is very tender.

Tips:
If you use another kind of potatoes, it might be a good idea to go ahead and peel them before you quarter them. The skins of the new potatoes are very tender, so there's no need to peel, but other types of potatoes have thicker skins and may not be as tender. 
You can also cook this dish at a low simmer on the stove top for the same amount of time. You could do this in a crock pot as well.
And as always.....
Whenever you cook sauerkraut...add some chopped celery leaves to the pot. It'll help to make the sauerkraut as pleasing to your nose as it is to your taste buds. Really!

Coq au Vin

 I was recently watching Ina Garten making her version of this dish, and I immediately wanted to try it. I know, I know, I say that all the time. But it's true! And just as I was assessing how many of the ingredients I would need to buy, I received a text from my friend, Jaclyn, that said 'Have you ever made Coq au Vin?' She was doing the same thing! Great minds think alike, huh????? Love it.
 This classic French dish is chicken braised in wine, and I like to think of it as sort of like the chicken version of Boeuf Bourguignon. You start by browning some meat in a little bacon fat, add some aromatics, rich stock, fresh herbs, and lots of wine, then you cook it for a long time in a heavy Dutch oven.  How could this possibly be anything but good? I believe "magical" is the word my friend, Marie, used to describe it. I must say, I have to agree! The chicken becomes SO tender and the wine makes the sauce SO rich and flavorful. It's warm and hearty but it's also sophisticated and elegant. And I know it may seem a little daunting, but it's really very simple!!!
You seriously need to try it!!!!

1/2 lb bacon, cut crosswise into small pieces
6-8 chicken thighs, bone in, skin removed
Kosher salt and freshly cracked black pepper
1 medium onion, roughly chopped
3 cloves garlic, minced
1/3 cup good brandy. (I used Courvoisier cognac)
2 cups chicken stock or broth
1 (750 ml) bottle good burgundy wine, (I used Pinot Noir)
1 lb baby carrots
10 sprigs fresh thyme
1 lb mushrooms, halved or quartered
frozen pearl onions

handful of fresh flat leaf parsley, finely chopped
1/4 cup flour
1/4 cup softened butter

Heat oven to 350F.
In a large heavy pot, or Dutch oven, brown the bacon over medium heat until crispy. Remove from pot and set aside. Using a paper towel, dry each piece of chicken. Season the chicken with salt and pepper. Brown the chicken, a couple pieces at a time, being careful not to crowd the pot. Remove the chicken and set aside. (the chicken will not be cooked all the way through. It will finish cooking in the oven!) Add chopped onions to the bacon fat. Saute until they begin to soften. Add garlic and saute for a minute or two longer. Add brandy and scrape up any browned bits from the bottom of the pot. Place chicken back into the pot. Add broth, wine, carrots, and thyme. Cover. Place in oven for about an hour and a half. In the meantime, saute the mushrooms and pearl onions in a little butter with a splash of chicken broth, salt and pepper. Let them saute until all of the liquid evaporates. Remove the pot from the oven. Remove the sprigs of thyme from the pot. Add the chopped parsley. In a small bowl, make a paste by stirring together the butter and flour, then stir it into the stew to thicken. Serve over smashed potatoes, with mushrooms and onions on top, and sauteed frozen peas on the side.


Tips:
-If you don't want to buy a whole bottle of brandy, just for 1/3 cup, you can either buy one of those little tiny bottles, or simply leave it out!
-I used just chicken thighs because they're always moist and tender, but you can use a whole chicken cut up into pieces, if you like. I think the next time I make this, I might try it with boneless thighs instead of bone in. They are GREAT in Chicken and Dumplings. I'll let you know how it turns out!
-I like to use frozen pearl onions, (just because I didn't feel like blanching and peeling fresh ones), but the store was all out of the bags of frozen ones. The solution? Since I was planning to serve peas on the side anyway, I bought a bag of frozen peas with pearl onions and just separated them. Easy!
-To make it easier to retrieve the thyme sprigs from the pot after the cooking is over, tie them together with a piece of thin cotton twine.
-The recipe says to add one pound of carrots, but I LOVE carrots so I added TWO pounds! Like my Mom always used to say, "If you like a lot, add a lot!"

Joey's BBQ Beef Stew

Now that the fall weather is practically upon us, I'm starting to get more and more requests for Beef Stew recipes. It's true, I do enjoy a nice traditional Crock Pot Beef Stew, but I also like to do different variations. I LOVED the Beef and Brew Stew just about as much as I loved Julia's Boeuf Bourguignon. And then I thought, why not do something barbecuey? (Hmm.... I just realized I never tried that beef stew recipe that I got from my friend Kathleen a while back...... I'll have to come back to it...!)
  Anyway, I basically started with a few basic beef stew ingredients and then added a few BBQ sauce ingredients and PRESTO! We have a new recipe! I immediately brought some to my Jeanie to see what she thought of it. She liked that you could definitely taste BBQ flavor, but it wasn't like eating a bowl of BBQ sauce. It still tastes like beef stew. Perfect! That's just what I was going for! And it's a snap to throw together! Serve it with fresh bakery rolls with a pat of sweet butter and it'll definitely hit the spot!

a few glugs of oil
2-3 lbs beef cubes
1 cup BBQ sauce
1 can Coca Cola
1 tbs instant coffee granules
1 lb baby carrots
6 small red potatoes, washed and quartered
1 medium onion, roughly chopped
1 cup frozen peas
kosher salt
freshly ground black pepper

1/4 cup flour
1/2 cup cold water

In a large skillet, over medium high heat, brown beef cubes in oil on all sides. In the meantime, add BBQ sauce and cola to a 6 qt crock pot. Stir to combine. Dissolve the coffee granules in a small amount of hot water and stir into the sauce mixture. Add the vegetables and browned beef cubes to the pot. Season with S&P. Give it a good stir. Cook on low for about 9-10 hours, or on high for about 4-5 hours. When the meat and vegetables are tender, whisk together the flour and water in a small bowl. Add to the pot and let it cook on high for another 1/2 hour or until it's bubbly and thickened.

Tips:
-You can absolutely make this the night before you plan to serve it. Simply prep everything as directed and then keep it covered in a large bowl in the fridge overnight. If you have a crock pot with a removable insert, even better! Then just place it in the crock pot first thing in the morning, and voila! Dinner will be ready by the time you get home from work.
-When I was at the grocery store, the beef cubes didn't look very appealing, so I decided to buy a small chuck roast, and then just cut it into cubes. I also cut off the layer of fat that was on the one side. I placed it in the skillet over a medium low heat, and then slowly rendered as much fat as I could, and then used it to brown the beef instead of using oil. How's that for getting the most from your roast?
-My favorite BBQ is Sweet Baby Ray's because it's not too sweet or too spicy or too smokey. But if you have favorite, or if you'd prefer to make Katie Franny BBQ Sauce, go for it!
-If there's a particular beef stew ingredient that you like such as corn or bacon or mushrooms or any other veggies, by all means, go ahead and add it!
-This can be made in a heavy pot or Dutch Oven. Just prep it as directed, then cover it and place in a 325F oven for about 2 hours.

Joey's Pineapple Honey Braised Turkey Thighs

If you're a frequent visitor to my blog, you know by now that I LOVE the method of braising meat in a big heavy pot in the oven. It seriously makes the meat fall apart tender, and it makes the whole house smell like Mom's home cookin'. What's not to love about that???
 Not too long ago, I made Apple Braised Turkey Thighs and they were absolutely FANTASTIC. I had another package of thighs in the freezer, so I decided to do them again and try something new at the same time. Once again, I went with what I happened to have in the pantry, and this was the result. Now, I know the title of the recipe might lead you to believe that it's all sweet and sticky, but really it's not. The thyme in the poultry seasoning balances with the sweet ingredients and you end up with a savory thick gravy with just a few hints of sweetness here and there. I can't even begin to tell you how fabulous it is! I know I always say "this is one of the best things I've ever made" but seriously this is one of the best things I've ever made!!! I KNOW you'll love it!!!

2 turkey thighs
Kosher salt and freshly cracked black pepper
a few glugs of olive oil
2 medium onions, roughly chopped
4 carrots, roughly chopped
3 cloves garlic, minced
1 cup fresh pineapple, diced
2 or 3 bay leaves
1 tsp poultry seasoning
1/4 cup honey
2 cups chicken broth
1/4 cup dry sherry

1/4 cup flour
1/2 cup water



 Heat oven to 350F.
Trim excess skin from turkey thighs and season both sides with salt and pepper. Pour olive oil into a heavy pot or Dutch oven over medium high heat. Add thighs to pot, skin side down, for about 8-10 minutes, until the skin is golden brown. Turn the thighs over and cook for 5 more minutes. Remove thighs to a plate. Add onions and carrots to the pot. Saute for about 5 minutes until the onions begin to soften. Add garlic, pineapple, bay leaves, poultry seasoning, and honey. Give everything a good stir. Add broth and sherry. Nestle the thighs back into the pot, including any juices that have accumulated on the plate. Cover the pot, then place it in the oven for about 2 hours.
After the two hours, it's time to make the gravy.
Using a slotted spoon, remove everything from the pot to a serving platter, leaving the broth behind. Mix flour into cold water, stirring to make sure there are no lumps, then add it to the pot over medium heat. Stir until it thickens. Adjust seasoning by adding salt and pepper if needed. Pour the gravy over the turkey thighs. Serve with mashed potatoes.

Tips:
When you brown the turkey thighs in the pot, just leave them alone. They won't brown properly if you muss and fuss with them.
If you don't have chicken broth, just use plain water.
I used dry poultry seasoning, just because I had some handy, but I think fresh thyme sprigs would make it even better!
If you don't have dry sherry, use white wine or even a splash of vinegar, or simply omit it!

Apple Braised Turkey Thighs

This is one of the easiest recipes I've ever tried and is now one of my all time favorites! I was watching Everyday Food, and as is often the case, I wanted to run right out to the store to get the ingredients. (Actually, I already had most of the ingredients in my pantry!) If you know me, you know that I never met an apple dish that I didn't like and that turkey dinner is my all time favorite in the whole wide world. So this clearly falls into the "how can this not be good?" category.
 One of the best things about this recipe is that it doesn't take long to do the prep work, and then you don't need to babysit it once it's in the oven. You just leave it in the oven and let it do its thing. It's perfect for the novice cook. Basically, if you can peel an apple and cut an onion, you can make this dish. And just wait 'til you taste it! The meat becomes fall-apart tender and the apples cook down into the most fabulous sweet and sour apple sauce you've ever tasted. So simple, but SO brilliant! Serve it with a green veggie and some roasted potatoes and you have the perfect weekend supper!
Try it!

1 tablespoon extra-virgin olive oil

2 turkey thighs (about 2 pounds total)

coarse salt and ground pepper

2 large shallots, thinly sliced

4 Cortland or Granny Smith apples, peeled, quartered, and cored

2 cups apple cider

14.5 ounces low-sodium chicken broth

2 teaspoons cider vinegar

Preheat oven to 350 degrees.
In a medium Dutch oven or heavy pot, heat oil over medium-high. Season turkey on both sides with salt and pepper and add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to a plate and add shallots to pot. Cook until shallots soften, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.

Return turkey, skin side up, to pot; add cider and broth. Bring to a boil, cover, then place pot in oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.

Remove pot from oven and transfer turkey to a plate. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones and serve turkey with apples and pan sauce.

Tips:
If you don't have shallots, you can certainly use thinly sliced onions. Just let them cook slowly over a medium heat until they get nice and soft and sweet and mellow.
Be sure to add the cider vinegar at the end. It's seriously a key ingredient that gives the apple sauce that little sour zing that totally makes the entire dish.
 If you don't have a cast iron dutch oven, just use any oven proof heavy pot. It's absolutely worth the investment, though. Make sure you put it on your wish list!

Julia Child's Boeuf Bourguignon

If you haven't seen Meryl Streep and Amy Adams in Julie & Julia, you simply MUST watch it. Meryl Streep is absolutely FLAWLESS as Julia Child. Her brilliance astounds me. If you are fortunate enough to have seen it, then you know how the story often refers to Julia's recipe for Boeuf Bourguignon, which is beef stew in red wine with bacon, onions, and mushrooms. As soon as I finished watching it, I wanted to immediately go and buy the ingredients so I could try the recipe. Well, considering that it was late at night, I opted to postpone my cooking project until I found myself with a lazy Sunday afternoon. I also got to thinking, "Why don't I have any of Julia Child's recipes in my archive?" Clearly, this needed to be remedied, and clearly THIS was the first recipe I needed to try.
So here we are. It's listed below, almost exactly as written in Julia's cookbook, Mastering the Art of French Cooking (2 Volume Set), and then I described a few things that I did differently. Before you make it, take a few minutes and read through it, and definitely read through my tips at the end. It may seem a little daunting upon first glance, just because there are lots of ingredients and steps, but it's really not difficult. It just takes a little while. Like my Mom always said, just follow the recipe. Choose a day when you know you'll have some free time, and give it a try! You can do this!! This is the perfect Sunday thing to do while you're preparing for the coming week. Most of it is oven time anyway, so you can take care of other things while it's in the oven. You could even have a "dinner and a movie" party! Invite some friends over, watch the movie, and serve this for dinner! It's really worth the time, and you'll impress the hell out of everyone. Just saying that you're making Boeuf Bourguignon will make everyone think you're an accomplished chef! And as Julia would say:
"Bon Appetit!"

1 6 ounce piece chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stew beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
salt and pepper to taste
2 tablespoons flour
3 cups red wine, young and full bodied
3 cups beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1 bay leaf, crumbled
20 small white onions
3 1/2 tablespoons butter
herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound fresh mushrooms, quartered



Preheat oven to 450F.
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.
Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and covers the meat with a light crust). Remove casserole and turn oven down to 325F. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushroom.*
Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

To peel pearl onions:
Drop the onions into rapidly boiling water for about 2 minutes. Drain and then plunge them into ice cold water. Cut off the root end of each one. The peel should slip right off. Easy!

Tips:
-Instead of using the piece of slab bacon and simmering it in water, etc, I just bought a package of super thick cut bacon and rendered the fat from it.
-While I was cooking to beef, the bottom of the pan started to get too dark. So I deglazed the pan with a little water, scraped up the browned bits, then added it to the bowl with the bacon/beef. Then I started over with a little more olive oil.  I was gonna just throw out the deglazing liquid, but I couldn't bring myself to throw away all that flavor. That's like flavor GOLD!
-I didn't do the herb bouquet with the cheesecloth. I just threw the herbs in.
 -I also used more than one carrot and then just left them in at the end (instead of straining them out) because I like carrots! I'm sure Julia probably strained all the aromatics out of the sauce so it would be smooth and glossy and very French, but I saw no reason to discard them. YUM. I also kept the onions and mushrooms separate from the stew because I think it makes a lovely presentation. (this also makes it easier for any of your guests who are not fans of mushrooms or pearl onions).
-Btw, the pearl onions were AMAZING just by themselves. Perfect side dish for a steak or roast beast.
-I served the stew over regular egg noodles, simply tossed with melted butter and chopped fresh parsley.