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.
The temps were no higher than 80F. Quite a change from KC’s triple digits.
We hit the Deschutes Brewery (great steamer clams there) and the Rogue Brewery “substations” in the Pearl District. Deschutes had better beers & food. Esp. the draft only Arsenal XPA. Deschutes is $6.99 in the grocery stores there. Perhaps Boulevard might take a hint.
Looks like Rogue’s VOODOO DOUGHNUT Maple Bacon ale is being remaindered with the pink t-shirts. Bad idea, maple bacon ale.
Great Lebanese at Habibi and great sushi at SinJu. We were staying in the Pearl District and had no need of a car. $2.50 on the light rail to the airport from downtown.
Well, the high point turned out to be during the 4.5 hour layover in DFW where I got to meet one of my culinary heroes. I was at a gate in the D concourse where my Richmond flight was to leave after a flight to Mexico City left. It turned out the flight to Mexico City was delayed and an elderly lady sat down across from me. I noticed that DSK was inscribed upon her rolling duffle and she looked familiar. I went over to her and said:
“Pardon me, are you Diana Kennedy?”
She said she indeed was Diana Kennedy and we had about a 10 minute chat where I told her that I had most of her cookbooks and had really appreciated her work. She told me that she’s working with a couple of ethnobotanists on a huge volume on chiles and that she and José Andrés are planning to do a presentation at the Kennedy Center on the Deiz y Seis de Septiembre.
I asked if I could take a photo of her and she said “Get someone to take one of the both of us!” So here it is..
After this, I had to check the departure screen and had to hoof it to concourse C. I heard some guys saying that they’d seen Roger Staubach in the concourse.
The two weeks in KC were quite good, BTW. I saw my wife, and my son and his wife (for a few days on their way back to Toronto) and my mother-in-law, who had arrived Tuesday from Oregon.
We ate asian dumplings at BLUE KOI
Great mezze at LITTLE EGYPT (sorry, no photo but here’s one of the Farmer’s Market which opens at 5:30AM. These guys aren’t “hobby farmers“! No sir!)
Samosas, kebabs, & rooh afza (a chilled & delicious pink rosewater & milk drink) at CHAI SHAI
and I made the rounds of various taquerias getting a fix of serious Mexican food which is not to common around here, except at LA MILPA
And several BOULEVARD ales were quaffed. BTW, BOULEVARD has joined up with DESCHUTES brewery from Bend, Oregon and they will be in the KC area in a few months. Be still my heart.