journey of life

packaged corned beef with seasoning packet
1 bottle Guinness or some stout (We used an Oatmeal Stout this year, with great results)
2 potatoes, quartered
2 carrots, cut into thirds
2 small onions, quartered
1 small head cabbage, quartered

Place corned beef in bottom of crock pot. Add potatoes, carrots, onions and seasoning packet. Pour stout on top, then add cabbage. Cook on low for 10-12 hours or high for 5-6. I’ve even cooked it for 3 hours on high, then five hours on low. Season to taste. If you need to make more cabbage take some juice from the crock pot, place in a large pot on the stove with additional quartered. Bring to a boil and simmer to desired doneness.

5 pounds lean chuck roast, cut into 1″ squares
salt and pepper
1/2 cup olive oil
1/2 cup flour
1/2 cup chili powder
1 tablespoon cumin seeds
1 tablespoon oregano
10 garlic cloves, minced
4 cups beef broth

Season meat with salt and pepper. Heat olive oil in large pot and brown meat.

Add cumin, oregano and garlic to meat and mix well. Combine flour and chili powder and strain over meat, stirring to combine. Add broth, bring to a boil. Lower heat and simmer, partially covered for five hours. Stir occasionally. Meat will be very tender and sauce thickened.

Serve over rice with salsa, sour cream, grated cheddar cheese and green onions.

Recipe courtesy of Nancy Greenwood.

thin spaghetti
3 tomatoes
1/3 cup olive oil
3 cloves garlic, minced
1 small onion, sliced
1 pound mushrooms, sliced
1 green pepper, sliced
1 teaspoon dried oregano
3/4 cup crumbled feta cheese
1 (2-ounce) can sliced black olives, drained

Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking peel blanched tomatoes and chop.

In a large skillet over medium heat, heat olive oil. Stir in onions and green peppers, saute until tender.  Add garlic.  Add mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.  To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.

Notes:  This recipe is the closest I can come up with to what to The Cellar’s Greek Spaghetti.

1 pound ground beef (can use ground turkey instead)
1 onion, chopped
1 can tomatoes, partially drained
1 can pinto beans, drained
1 teaspoon salt
1 box corn bread mix (I use this cornbread recipe)

Saute beef and onions until well done. Add tomatoes, beans and salt. Pour into a 2-quart casserole and top with cornbread mixed according to package directions. Bake at 350° F about 35 minutes. Serve with chow chow.

pork tenderloin
rosemary (dried or fresh)
garlic (optional)
salt and pepper to taste

Preheat the oven to 325° F. Sprinkle with rosemary, garlic and salt and pepper. Wrap the tenderloin in aluminum foil and place in a small baking pan. Roast for about 1 hour, or until the internal temperature of meat is 165° F. Carefully remove the foil and allow the meat to roast uncovered for an additional 10 minutes or until browned. Remove for the oven and allow to cool slightly. Slice, and serve.

1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
ground cayenne pepper to taste
ground black (or white) pepper to taste
3 (15 ounce) cans cannellini beans, drained and rinsed
5 cups chicken broth
2 cups shredded Monterey Jack cheese

In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cayenne pepper to taste and black (or white) pepper to taste and saute for 5 more minutes.

Add cannelini beans and the chicken broth to the pot. Stir well and simmer for 10 minutes. Top with cheese and sour cream. Serve with cornbread or tortilla chips.

Notes: I usually double the batch and freeze the leftovers. You can also use dried cannellini beans, a 16 oz. bag that soaked overnight, cooked and drained.

meat sauce for pasta

odori
1 pound ground beef
1 pound ground pork
4 Italian sausages
salt, pepper, and thyme, to taste
1 to 2 cups white wine
2 tablespoons tomato paste
2 quarts tomato puree

Prepare the odori (Giusi omits the garlic for ragu) in a 4-quart heavy pot with a lid, then add the ground beef, ground pork, and sausages and saute until browned. Add salt, pepper, thyme, and a cup or two of white wine. After the wine has evaporated, add the tomato paste and tomato puree. Cover and simmer over a very low flame for 3 hours, stirring now and then. If necessary, add a glass of water. Ragu and striated penne, which holds on to the sauce, marry well. Serves 12 or more.

Mayes, Frances. “Giusi’s Pasta al Ragu.” Recipe. In Tuscany. New York: Broadway, 2000. 198.

guinea hen hunter style

1 whole guinea hen (or chicken), cut into pieces
1/4 cup olive oil
salt and pepper, to taste
odori
1 cup white wine
2 cups tomato sauce, preferably homemade

Prepare the odori and set aside. In a large skillet, saute the chicken in the oil for ten minutes. Add salt and pepper and lower the flame. Add the odori and saute until golden. Add the while wine and simmer until all the liquid has evaporated. Add the tomato sauce and cook over a low flame for 15 minutes. As with many tomato recipes, this is best the next day. Serves 4.

Mayes, Frances. “Giusi’s Faraone alla Cacciatora.” Recipe. In Tuscany. New York: Broadway, 2000. 198.

1/2 cup A-1 sauce
1 1/4 cup brown sugar
1 cup orange juice

Wrap ham in foil or place in baking bag. Bake at 350° F for 30 minutes per pound. Remove foil the last thirty minutes of cooking time.

Recipe courtesy of Laura’s maternal grandmother, Nana.