Subj : 12/29 Pepper Pot Day - 1
To   : All
From : Dave Drum
Date : Tue Dec 27 2022 15:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pepper Pot
 Categories: Beef, Pork, Chilies, Vegetables, Herbs
      Yield: 10 Servings

    12 oz. Pork shoulder
    12 oz. Peef shoulder
           Salt
     2 tb Oil
     4 cl Garlic; fine chopped
     1 md White onion; rough chopped
   1/4    Habanero chile; stemmed,
          - seeded, chopped
     1 lb Taro root, cassava, or potato
          - peeled, in 1/4" cubes
     1 c  Chopped scallions
    16 c  Beef stock
     1 tb Ground allspice
     1 tb Fresh ground black pepper;
          - more to taste
     1 ts Chopped fresh thyme
     2    Bay leaves
     1 lb Collard greens; rinsed,
          - chopped

  Place pork and beef in a bowl; rub heavily with salt;
  let sit at room temperature for 1 hour. Rinse meat, dry
  with paper towels, and cut into 1/4" cubes. Heat oil in
  an 8 qt. saucepan over medium-high heat. Working in
  batches, add pork and beef; cook until browned, about 10
  minutes.

  Add garlic, onion, and habanero; cook until soft, about
  10 minutes. Add taro and scallions; cook until beginning
  to soften, about 5 minutes. Add stock, allspice, pepper,
  thyme, and bay leaves; boil. Reduce heat to medium; cook
  until meat and taro are tender, about 30 minutes. Add
  collard greens; cook until wilted, about 10 minutes.

  Season with salt and pepper.

  Makes: 10 servings

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pepper Pot w/Shellfish & Squash
 Categories: Poultry, Seafood, Squash, Vegetables, Chilies
      Yield: 7 servings

      3 qt Chicken stock
    750 mL Bottle white wine
    1/4 lb Unsalted butter
      3 c  Sliced leeks; white only
      2    Butternut squash; peeled,
           - seeded, cut in 1" cubes
      1 c  Rice
      2 tb Grated fresh ginger
      2 ts Minced habanero chilies
      2 tb (heaping) tomato paste
      1 c  Heavy cream
    1/2 ts Ground nutmeg
      1 lb Veal; poached & diced
    1/2 lb Peeled shrimp
    1/2 lb Bay scallops
      1 c  Shucked oysters
           Salt & pepper

  In a large stockpot, simmer chicken stock and wine for 5
  minutes.

  In a large skillet, melt butter and saute leeks until
  softened. Transfer to pot with squash, rice, ginger,
  habanero and tomato paste, and bring to a boil. Lower
  heat, and simmer 40 minutes.

  Puree soup in blender or food processor in batches, then
  return to pot. Add cream and nutmeg, then veal and
  shellfish. Bring to a boil just to cook shellfish.
  Season with salt and pepper to taste, and serve.

  Recipe from: Fritz Blank

  Adapted by: Matt Lee and Ted Lee

  Yield: 6 to 8 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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.... Chocolate chip cookies: hazardous waist products!
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