Friday, February 26, 2016

Freekeh Stew in the Dutch Oven



Over the weekend we experimented with a grain which we had never heard of. This grain is called Freekeh and is touted as being an ‘ancient grain’. I will admit that I know so little about Freekeh so I can not speak to its health benefits but I can tell you it is Very Tasty.
The first way I prepared it was simple to cook it in similar fashion to rice. Here’s how it was done, bring 2 cups of water to a boil, then add 1 cup of Bob’s Red Mill Cracked Freekeh. Lower to a simmer and cook for about 20 minutes, or until the the water has been absorbed.
Right out of the pot, the flavor was great. A nutty flavor and quite chewy, I think that Freekah will be making appearing more often on the menu.
The next day it was time to make up some Freekeh Stew with some chopped veggies and left over meat from the fridge. We also were taking picture for a Facebook page centered around the escapades of Antonio Bourbon! This is a fun page, worth checking out.
Here is how it all went.

Ingredients:
2 TBS Bacon Fat
1 Medium Onion / chopped
1 Cup Chopped Carrot
1 Cup Chopped Celery
4 Cloves Garlic / chopped
1 15 OZ Can Diced Tomatoes
2 Cups Cubed Meat / we used 1 cup beef shank, 1 cup rib tips
3 Cups Broth, maybe more / we used 2 cups veggie broth, 1 cup bone broth 
1 TBS Tango Spice Southwest Sunset / or your favorite chili powder
1 TBS Hot Sauce Of Choice
1 Cup Cracked Freekeh

Method:
Saute the onions, carrot and celery in bacon fat until carrots start to get tender. Add the garlic, saute for a few more minutes. Add the meat and the tomatoes. Cook for five minutes then add the broth, hot sauce and Southwest Sunset, simmer for an additional 45 minutes.
After 45 minutes, or so, this is not rocket science, add the one cup of cracked Freekah. Continue to simmer for 20 minutes, the Freekeh will be done.
Ladle out a bowl and enjoy!
I think you will find this stew to ba amazing, cooking as is or with any changes you wish.

Freekah is very tasty and I do hope you give it a try!

As Always, Thank You For Reading!

Monday, January 11, 2016

Pickled Eggs - Two Ways!

Greetings Pickled Egg Lovers!




I wanted to post a the recipes for two very different flavors of pickled eggs which are adaptations from a couple of videos I saw recently over at the YouTube channel Tess Cooks 4U.

Tess is always preparing wonderful recipes, please go check out her Tess Cooks 4U Blog as well.

Here are two versions of pickled eggs which I prepared yesterday. I have also included the link for each of Tess' videos for you to enjoy, and so you can note where I made a few changes. Now the toughest part of this exercise will be the wait time until I can sample these gems.

Pickled Beet Eggs ~ Tango Style
Adapted from Tess Cooks 4U - Tess' Beet Egg Video

As you will be able to tell from watching her video, I have changed the recipe just slightly.

INGREDIENTS:

12 Hard Cooked Eggs
2 - 15oz Cans Red Beets  drained - save juice
1 Medium Red Onion / thin sliced
Sweet Pepper Rings

Beet Pickling:
2 Cups Water
Retained Beet Juice
1 Cup Bragg’s Apple Cider Vinegar
1/2 Cup Sugar
1 TBS Tango Spice Cajun Rub

Mix water, sugar, vinegar and beet juice. 
Heat until sugar is dissolved and remove from heat.

Place peeled eggs, beets, onions & peppers in layers into a lidded glass jar.
Pour pickling liquid over the eggs and stuff.
Place in refrigerator for at least 48 hours.
Give the jar a swirl each day to make sure everything is coated in fine pickle juice.

The longer they are pickled the better they are! Enjoy

Pickled Mustard Eggs ~ Tango Style
Adapted from Tess Cooks 4U - Tess' Mustard Egg Video

As you will be able to tell from watching her video, I have changed the recipe just slightly.

INGREDIENTS:

12 Hard Cooked Eggs
1 Medium Sweet Onion / thin sliced
Sweet Pepper Rings

Mustard Pickling:
4 Cups Water
1 Cup White Vinegar
1 Cup Sugar
1 TBS Kosher Salt
3 TBS Prepared Mustard
1 TBS Mustard Seed
2 tsp Turmeric
1 tsp Tango Spice Southwest Sunset

Combine pickling ingredients in a medium saucepan and bring to a boil.
Simmer for 5 minutes and remove from heat to slightly cool.

Place hard boiled eggs and sliced onions in lidded jar/container.
Pour mustard pickling mixture over eggs and onions.

Place in refrigerator for 10-14 days. 
Give the jar a swirl each day to make sure everything is coated in fine pickle juice.

Yes Yes - I did shoot a video on this, and as soon as I crack open the jars and film the tasty results that video will be posted right away!

As Always, Thank You For Reading!