Burmese chicken coconut soup
4-½ cups Basic Chicken Stock, divided (recipe this page) 2 cups cubed or shredded chicken 1 large onion, halved 2 teaspoons minced ginger 4 cloves garlic, chopped 2 tablespoons flour 2 tablespoons corn or peanut oil ½ teaspoon cayenne pepper 2 teaspoons sweet paprika ¼ teaspoon ground turmeric About ½ to ¾ kosher salt 1 […]
Pernil
1 pork shoulder, 4 to 7 pounds (or use fresh ham) 4 or more cloves garlic, peeled 1 large onion, quartered 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano 1 tablespoon ground cumin 1 teaspoon ancho or other mild chili powder 1 tablespoon salt 2 teaspoons freshly ground black pepper Olive oil as […]
Beef stew carbonnade
Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed […]
Tomato soup
Its easiest to make this recipe (and other pureed soups) with a hand blender. We have a $20 Braun model from Bartels that works great. Ingredients ~28 oz tomatos (canned with juice, or peeled fresh) 1 medium onion, chopped (optional) ~1 qt stock 4 T butter, plus extra for sauteing onion if using 4 T […]