Well, I hope to be out of the KC area by the middle of May. Thence to Salem, Oregon. I’ll not miss Brownbackistan one whit. I will have a place to garden and to have a smoker again. No more apartment cooking. Yahoo!
Will be glad to be there.. real strawberries.. not those cardboard ones from Las Califas. Serious wineries, more craft brewing. Hell, I may get me a cajun cooker, too. Quien sabe?
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.
My wife’s job is moving to Kansas, 25 miles away. So we are moving to be only 2 miles from her work, rather than 25. We tried to find a place in Missouri without many steps and on the first floor since we have her mum with and she uses a walker. Hello Overland Park/Leawood!
I will at least be able to walk to the grocery store. In this area, there are two Whole Paychecks within 3 miles of each other. The closest one caters to rich hippies (more schnozz jewelery and lurid tattoos); they other is a haven for soccer moms who seem to be mainly tall Skandahoovian women. There is also a Dean & DeLuca, which is even more insanely expensive than Whole Paycheck. Hen House, a local chain, is more reasonable, and even has a whole kosher butcher shop and a wider selection of fresh sea food than the others I have mentioned.
There are also S. Asian greengrocers and halal butcher shops in the area. Olathe or KCKS is where I shall go to get my ingredients for comida mejicana.
“Who would believe they would freak out in Kansas, Suzy Creamcheese…” Frank Zappa.
Here you are. Looks quite nice. I combined this with a trip to Taj Mahal to get some tea for my lady-wyfe in KCMO. Nearly went over to Jerusalem to see what they might have in the way of halal lamb to grill, but I went on home.
I cut up a small boneless pork roast into small pieces and sautéed the pieces in a bit of canola oil. I then added 3 crushed garlic cloves, 1.5 cups of chopped yellow onion and cooked those till they were translucent..
I took a La Costeña canned chipotle (with a good bit of adobo) and ground it up in my lava rock molcajete with a teaspoon of whole comino and added this to the chile pot along with 4 chopped Roma tomatoes and a tablespoon of sweet New Mexico ground chile (CHILE HILL brand). I then added 2 teaspoons of Mexican oregano, some epazote and a couple of bay leaves. With some chicken stock & beer to cover, I let this simmer for a couple of hours.
Muy sabroso! Over rice with frijoles bayos on the side.