grumpy food
From
heyjoe@21:1/5 to
All on Tue Mar 26 22:41:54 2024
Have been asleep at the switch and just discovered there's an Arliss
Cutter book I haven't read and another due out in July.
So far, author Marc Cameron, has included a recipe in each of Arliss
Cutter books. So . . . here's a food post in RFC. The Cowboy Chili
Pie is tonights dinner.
I'm pretty sure Sqwertz would hate each and every one of these recipes.
### Grumpy Cutter's Venison Stew ###
Note: Grumpys version calls for venison and a Dutch oven. Arliss uses
caribou and cooks it in an Instant Pot. Moose, bison, Dall sheep,
musk ox or even beef may be substituted.
1½ pound of caribou cut into cubes
3 Tbsp Olive Oil
1-2 tsp salt
1-2 tsp pepper
2-3 cloves minced garlic
1 Tbsp of Montreal Steak Seasoning (or similar)
½ cup of Red wine
1 large onion chopped
3 cups beef broth
2-3 tablespoons Worcestershire sauce
3-4 Yukon Gold potatoes cut into big chunks
4-5 carrots, cut in big chunks
2 Tbsp cornstarch
1-2 Tbsp of water to add to the corn starch to make a slurry
Add 2 Tbsp olive oil to the Instant Pot and turn on the saute
function. When the oil starts to sizzle add the meat and season with
the salt, pepper, and Montreal Steak Seasoning. Stir the meat until
it has browned on all sides.
Scrape the bottom of the pot for brown bits as you deglaze with the
red wine. Add the last 1 Tbsp of oil, onions and garlic and cook on
the saute setting for two minutes, stirring with the meat.
Turn the Instant Pot off.
Add the beef broth, Worcestershire sauce, potatoes, and carrots.
Lock the lid and check that the valve is set to seal. Set to cook for
35 minutes on HIGH pressure. It will take 7 to 10 minutes to come up
to pressure. Cook on HIGH pressure for 35 minutes.
Allow for a natural release of pressure for 10 minutes when the
cooking time is up and then move the valve for a final quick release
of pressure. Meanwhile, whisk the corn starch and water together to
make a slurry.
Add the corn starch slurry to the steaming hot stew, stirring
continuously as it thickens. Stew is done and ready to serve.
### Grumpy Cutters Flaky Square Buttermilk Biscuits ###
3 cups of all-purpose flour
2 Tbsp sugar
1 tsp salt
4 tsp baking powder
½ tsp baking soda
2 sticks of butter, frozen (16 Tbsps)
1½ cups of buttermilk
Preheat oven to 400°F. Prepare a baking sheet with a light spray of
oil or cover with parchment.
In a bowl, stir together all the dry ingredients: flour, sugar, salt,
baking powder, baking soda.
Grate the two sticks of butter and add to the dry ingredient mixture.
Gently combine until the butter particles are coated.
Next add the buttermilk and briefly fold it in. Transfer this dough
to a floured spot for rolling and folding.
Shape the dough into a square; then roll it out into a larger
rectangle. Fold by hand into thirds using a bench scraper. Press the
dough to seal it. Use the bench scraper to help shape the dough into
flat edges. Turn it 90 degrees and repeat the process of rolling it
out to a bigger rectangle and shaping it again. Repeat this process
for a total of five times. The dough will become smoother as you go.
After the last fold, and if time allows, wrap the dough in plastic
wrap and let it rest in the fridge for 30 minutes. Otherwise, cut the
remaining dough into squares and place 1 inch apart on the baking
sheet. Brush the tops with melted butter.
Bake at 400°F for 20 to 25 minutes. Let cool on a rack before serving
if you can wait that long.
Tips to remember:
A buttermilk substitute can be made by adding one teaspoon vinegar to
one and a half cups regular milk and letting it stand for a few
minutes.
Handle the dough lightly don't overwork it.
Freeze the butter. It makes it easier to grate and distribute it
throughout the dough.
For the very best results, your bowl and other utensils should be cold.
Rolling and folding the dough 5 times produces the flaky layers
again, don't get too heavy handed.
Shaping the dough into a square and cutting it into squares avoids
waste and rerolling (and overworking) the scraps.
If time allows, let the dough rest for 30 minutes wrapped in plastic
wrap in the fridge before you cut into squares. This helps them rise
tall in the oven without slumping or sliding.
Makes about a dozen biscuits.
### Grumpy Cutters Cowboy Chili Pie ###
2 pounds ground beef
1 onion, diced
3 cloves garlic, minced
1 Tablespoon oil
2 Tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
2 Tablespoons flour
1 28 oz can diced tomatoes with juice
1 7 oz can diced green chilies
2 to 3 cups grated cheddar cheese
Salt and pepper to taste
1 8½ oz package corn muffin mix
1 12 oz can whole kernel corn, drained
2 eggs
cup sour cream
Cook beef, onion, and garlic in oil in cast iron or other oven-safe
frying pan until meat is done. Drain off excess fat.
Combine flour, chili powder, oregano, and cumin, then sprinkle over
meat.
Stir, cooking mixture over medium heat for one minute.
Mix in green chilies and tomatoes with juice.
Cover with shredded cheese and set aside.
Mix eggs and sour cream into corn muffin mix until dry ingredients
are moistened.
Fold in drained corn.
Space rounded spoonfuls of cornbread mixture evenly on top of cheese.
Bake at 375 for 20 to 30 minutes until corn dumplings are browned and
mixture is bubbling.
Remove from oven and let stand for 10 minutes.
### Grumpy Cutters Oatmeal Energy Cookies ###
5 sticks (2½ cups) softened butter
1½ cups firmly packed brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons Mexican vanilla
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon nutmeg
1 cup chopped dates
1½ cups chopped pecans
6 cups uncooked rolled oats
Beat softened butter and sugars until creamed. Add vanilla and eggs
and blend well. Note: other kinds of vanilla may be substituted but
the flavor may not be quite as intense.
Combine flour, baking soda, cinnamon, nutmeg, and salt and mix into
dough.
Fold in dates and nuts. Fold in dry oats. Note: if using a brand of
oats that contains a lot of oat flour, cut back a quarter cup on the
all purpose flour or your cookies will be cake-like.
Grease cookie sheet or line with parchment paper Drop rounds of dough
roughly the size of ping pong or golf balls onto sheet, then press
down once with fork to flatten slightly (should still be fairly thick
with rounded edges)
Bake at 375 for 10 to 11 minutes, depending on your oven.
Cookies will flatten considerably as they cook. If they flatten too
much, add a touch more flour.
Remove from oven when edges are brown but the top of the cookie still
looks a little moist and not quite done.
Its easiest to use two pans so the first pan out of the oven can rest
and cool for a few minutes so they can be more easily moved to a wire
rack. They will be delicate at first but should be easier to handle
without breaking when cooled.
--
Life's a tough proposition,
and the first hundred years are the hardest.
Wilson Mizner
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From
heyjoe@21:1/5 to
jmcquown on Fri Mar 29 12:46:05 2024
jmcquown wrote :
If you make the Cowboy Chili Pie please report back!
It's good, but the orignal version makes a lot. Not sure how it will
go, but froze the leftovers. The unpredictable part is how the muffin
topping will hold up to freezing and thawing.
Next time will make a half batch of the meat filling and bake half of
the corn muffin batter in a separate pan.
P.S. There will be a next time. This one is a "make again" for us.
--
We demand diversity in all aspects of life - except thought.
If you don't follow groupthink, you must be silenced and/or ridiculed.
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