Can use green, yellow and red for color and variety
…..
Or, …
“Kick it up a notch” with
EMERIL’S MR. JOHN’S PEPPERS, which substitute a few ingredients and omit the tomato sauce.
This stove-top Pot Roast is simple, hearty and simmers for hours, making your kitchen smell delightfully rustic, with all those garlic cloves stuffed into the top of the roast and cooked in a classic Dutch Oven.
btw…I don’t know when Pots & Pans started to be called “Cookware, Skillets and Saucepans”, but the evolution of cooking terminology can get alittle complicated.
Out in the Wild West of Texas, early settlers, chuck wagon cooks, and cowboys cooked over an open fire and used a heavy black cast iron pot and tightly fit lid, known as a version of a Dutch Oven. Dutch Ovens have been used in cooking hundreds and years, and sometimes also called casserole dishes (casserole means “pot” in French). Are we confused yet?
Of course, about a hundred years ago, the French developed a hugely successful enamelled cast iron version, sometimes also called a “French Oven” and today, every beginner to advanced cook needs a least one of these classic pieces of “cookware” on their shelves. I’m still alittle confused on the correct descriptions, but my Dutch Oven (okay, it was made in France) is one of my favorite ways to cook, boil, roast and simmer.
This brilliant stew works on so many levels. It’s adapted from a 30-year old cookbook of Texas recipes. I’ve tried it with Fayette County,Texas brewed Shiner Beer, Guinness, and even Coors Light.
For my last experience, I used half beer / half beef broth, and added the listed ingredients in parentheses (optional) , but saute’ing onions and mushroom are essential before browning the meat. Also, coating the browned meat with the flour, dry mustard and brown sugar mixture before adding wet ingredients is strategic to form a thick stew broth that will simmer for several hours.
It makes a lot, so enough for two meals or divide and put half in two large mason jars and share with someone. Can Refrigerate for 3 to 4 days. Continue reading
You can find as many versions of Chili in Texas, as the number of people you talk with. This is one version of a very basic recipe version I found in a collection of Texas cooking cookbook from over 30 years ago. It never disappoints. Continue reading