• 12/29 Pepper Pot Day - 1

    From Dave Drum@1:3634/12 to All on Tue Dec 27 15:45:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pepper Pot
    Categories: Beef, Pork, Chilies, Vegetables, Herbs
    Yield: 10 Servings

    12 oz. Pork shoulder
    12 oz. Peef shoulder
    2 tb Oil
    4 cl Garlic; fine chopped
    1 md White onion; rough chopped
    1/4 Habanero chile; stemmed,
    - seeded, chopped
    1 lb Taro root, cassava, or potato
    - peeled, in 1/4" cubes
    1 c Chopped scallions
    16 c Beef stock
    1 tb Ground allspice
    1 tb Fresh ground black pepper;
    - more to taste
    1 ts Chopped fresh thyme
    2 Bay leaves
    1 lb Collard greens; rinsed,
    - chopped

    Place pork and beef in a bowl; rub heavily with salt;
    let sit at room temperature for 1 hour. Rinse meat, dry
    with paper towels, and cut into 1/4" cubes. Heat oil in
    an 8 qt. saucepan over medium-high heat. Working in
    batches, add pork and beef; cook until browned, about 10

    Add garlic, onion, and habanero; cook until soft, about
    10 minutes. Add taro and scallions; cook until beginning
    to soften, about 5 minutes. Add stock, allspice, pepper,
    thyme, and bay leaves; boil. Reduce heat to medium; cook
    until meat and taro are tender, about 30 minutes. Add
    collard greens; cook until wilted, about 10 minutes.

    Season with salt and pepper.

    Makes: 10 servings

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pepper Pot w/Shellfish & Squash
    Categories: Poultry, Seafood, Squash, Vegetables, Chilies
    Yield: 7 servings

    3 qt Chicken stock
    750 mL Bottle white wine
    1/4 lb Unsalted butter
    3 c Sliced leeks; white only
    2 Butternut squash; peeled,
    - seeded, cut in 1" cubes
    1 c Rice
    2 tb Grated fresh ginger
    2 ts Minced habanero chilies
    2 tb (heaping) tomato paste
    1 c Heavy cream
    1/2 ts Ground nutmeg
    1 lb Veal; poached & diced
    1/2 lb Peeled shrimp
    1/2 lb Bay scallops
    1 c Shucked oysters
    Salt & pepper

    In a large stockpot, simmer chicken stock and wine for 5

    In a large skillet, melt butter and saute leeks until
    softened. Transfer to pot with squash, rice, ginger,
    habanero and tomato paste, and bring to a boil. Lower
    heat, and simmer 40 minutes.

    Puree soup in blender or food processor in batches, then
    return to pot. Add cream and nutmeg, then veal and
    shellfish. Bring to a boil just to cook shellfish.
    Season with salt and pepper to taste, and serve.

    Recipe from: Fritz Blank

    Adapted by: Matt Lee and Ted Lee

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives


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  • From Dave Drum@1:2320/105 to All on Thu Dec 28 16:34:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Philadelphia Pepper Pot
    Categories: Beef, Offal, Stews, Chilies
    Yield: 8 Servings

    2 lb Honeycomb tripe
    2 lb Tripe, plain
    1 Veal knuckle
    1 bn Pot herbs
    4 md Potato
    1 lg Onion
    1 Bay leaf
    Salt & Cayenne
    1 c Beef suet
    2 c Flour
    Parsley; chopped

    Cook the tripe the day before using. Wash thoroughly,
    place in kettle and cover with water. Boil 8 hours.
    Remove the tripe. When cooled, cut into pieces about
    1/2" square.

    The next day wash the veal knuckle, cover with 3 qts
    of cold water and simmer about 3 hours, removing scum
    as it rises. Remove meat from bones and cut in small
    pieces. Strain the broth and return to kettle. Add
    the bay leaf and onion and simmer about 1 hour.

    Then add the potatoes, which have been cut in squares,
    and the pot herbs. Add the meat and tripe and season
    with salt and cayenne pepper.

    Make dumplings by combining the finely chopped suet,
    flour, salt and enough water to permit rolling the
    dough into dumplings, about the size of marbles.
    Flour well to prevent sticking and drop into
    the hot soup. Cook 10 minutes, add some chopped
    parsley and serve at once.

    Source: Pennsylvania Dutch Cook Book - Fine Old
    Recipes, Culinary Arts Press, 1936.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen


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