On Sat, Jul 16, 2016, at 11:21 PM, Daniel J. Matyola wrote: > I didn't realize we have our own Bobby Flay here.
Well, I had to Google him to find out who he is. He's got some interesting recipes - bookmarked for later perusal. Cheers Brian > > Dan Matyola > http://www.pentaxphotogallery.com/danieljmatyola > > On Sat, Jul 16, 2016 at 1:20 AM, Brian Walters <[email protected]> > wrote: > > > Brexit, Dallas, Nice and now Istanbul, not to mention political sniping > > on the list - I need some comfort food... > > > > When we was in Santa Fe in 2013 (for a far-too-short visit) we went > > looking for somewhere to have an evening meal and came across the Flying > > Star Restaurant down near the railway terminus. I've always liked a bit > > of chile (to use the New Mexico spelling) so I tried their Green Chile > > Beef Stew. Wonderful! I had it again the next night. > > > > When I got home, I was determined to try to recreate the dish and, after > > several failed attempts, I reckon I've come close. > > > > I've just whipped up a fresh batch. Can't wait to sample it tonight... > > > > For anyone interested, here's my recipe (serves 4): > > > > 500 g good quality beef cut into small cubes > > 1 cup celery, diced > > 1 cup carrot, diced > > 1 large brown onion, diced > > 2 potatoes, cubed > > 1 cup beef stock + more to have on hand if needed > > 1 400g can diced tomatoes > > 1 400g can Pinto or Borlotti beans (probably not traditional but I don't > > care) > > 250 g Mexican salsa verde > > 1 chopped green chile > > Olive oil > > Plain flour > > > > 1. Dust beef in flour and brown beef in a couple of tablespoons of oil. > > Remove from pan and set aside. > > > > 2. Add in some more oil and fry celery, onion, and carrot until soft. > > > > 3. Add remaining ingredients (except beans) to the pan with the beef, > > bring to the boil and then reduce the heat to a simmer. > > > > 4. Cover and simmer for about 45 minutes > > > > 5. Add beans, re-cover and simmer for about 30 minutes. > > > > 6. If stew starts to dry out, add more stock. If more chile heat is > > needed, add more salsa. > > > > 7. To serve, top with a little grated cheese and chopped tomato. > > > > Yum! > > > > > > Cheers > > > > Brian > > > > ++++++++++++++++++++++++++++++++++ > > Brian Walters > > Western Sydney Australia > > http://lyons-ryan.org/southernlight/ > > > > > > -- > > -- > > > > -- > > http://www.fastmail.com - Or how I learned to stop worrying and > > love email again > > > > > > -- > > PDML Pentax-Discuss Mail List > > [email protected] > > http://pdml.net/mailman/listinfo/pdml_pdml.net > > to UNSUBSCRIBE from the PDML, please visit the link directly above and > > follow the directions. > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and > follow the directions. -- -- -- http://www.fastmail.com - mmm... Fastmail... -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
