Tag Archives: beef

Feliz Navidad 2014

night

night

TEXAS MONTHLY now has a barbecue editor!

From the NY Times.

http://www.nytimes.com/2013/03/24/us/texas-monthly-hires-full-time-barbecue-editor.html?hpw

Approx: 2:00 PM

crankin’ away

and a scene I painted taken from a photo taken by a pal of mine, Mike Farmer. It’s at Kreuz Market in Lockhart, TX

Kreuz scene

Altercation at the counter

Carne Guisada January 13, 2013

Yesterday I decided to make a beef stew, which turned out as a form of carne guisada.

  • 1.5 lbs beef stew meat in ~ 3/4″ cubes. (You could use pork, lamb, goat, venison, or elk here)
  • 1/2 cup ~  chorizo (if dried Spanish.. chop it up, if Mexican, w/o casing) I used Chorizo Seco from El Torito #2 in KCKS.
  • 1 tbs olive oil (or bacon drippings or canola oil)
  • 2 medium yellow onions chopped 1/2″
  • 3 shallots sliced thinly
  • 3 cloves garlic (chopped, crushed, whatever..)
  • 1 red bell pepper chopped roughly
  • 1 green bell pepper chopped roughly
  • 6-8 tomatillos, husked & quartered
  • 1 cup chopped carrots
  • 3-4 small russet potatoes cut into 8ths.
  • 2 corn tortillas torn to bits (these are for both flavor and thickening)
  • 1 tsp tomato paste
  • 1/2 tsp epazote
  • 2 tsp Mexican oregano
  • 2 tbs chopped cilantro
  • 1/2 tsp Penzey’s Bonnes Herbes Parisienne (the end of a jar of this stuff I had)
  • 1 tsp ground chile ancho
  • 1/2 tsp chile caribe or crushed red pepper
  • 1 tsp minced chile serrano  (I could add more chile, but my mother-in-law eats with us)
  • 1 tsp ground cumin
  • 1 bottle of beer
  • stock to cover (I used chicken stock this time)
  • salt to taste

Heat oil in large stewpot. Brown/render chorizo on low heat. Add beef and brown slowly.. when partially browned, add onions, shallots, garlic, epazote, mexican oregano, bay leaf, cumin and chiles. Stir regularly. As the onions finish, add bell peppers and have them soften. Add tomatillos, tomato paste, carrots, and potatoes. Add beer and stock as needed. (You could be hoity-toity and use white wine. But you don’t have to.)
Bring to a low boil, add torn-up corn tortillas, and cilantro, stir, and lower to a simmer, cover and let cook for at least two hours.

Good with bolillos (french bread) or cornbread.

Carne guisada Jan. 13, 2013

Carne guisada Jan. 13, 2013

Pine-Sol?

I had a glass of BLUE MOUNTAIN’S  Über-Pilsner Sunday and was quite disappointed.  The first couple of tastes were fine, the maltiness and mouthfeel right, but as I drank it, the hoppiness became quite coniferous. Like chewing on a pinecone.

Show some restraint!

A real beer festival..

From deepest Bavaria! With an ox, too! That might cheer up the wingeing chaps..

Don't worry, be happy.

It's the Weihenstephan ox!! Much better than Spuds Mckenzie!

Peace, Love & Barbecue..

Our band (Leanne and the Bizarros) used to open for hers (Frieda and the Firedogs) back in Austin in the early ’70s.. get back!

Last week in Baltimore: 1

primals at Ceriello's

Ceriello's collection of primals

Ceriello’s at Belvedere Square Market is great! Richmond just doesn’t get it.

lonche

yum!

Here are the remains of my Abruzzo panini (from Ceriello’s) and a Saison DuPont: lunch at Gran Cru. The VA ABC couldn’t handle this. Nossir!

Sadly, I could not find a muskrat for Lent at Faidley’s at the Lexington Market. The season is from January 1 – March 15. Que bummer.