 |
Recipes for the grill
Appetizers
Breads and grains
Cakes and pies
Casseroles
Cheese and dairy
Children's favorites
Cookies and treats
Desserts
Drinks and beverages
Meat dishes
Pasta
Poultry dishes
Salads
Sauces
Seafood
Soups and stews
Vegetarian dishes
|
 |
Panama Red Stew
3 oz Bacon, cut into 1/4x1 inch
-strips
1.5 lb Pork shoulder or sirloin,
-cut into 1-1/2 inch cubes
1/4 c Flour seasoned with salt and
-pepper
1 lg Onion, chopped (1-1/2 cups)
1/2 lg Green pepper, cut into small
-cubes (1/2 cup)
1 lg Stalk of celery, chopped
-(1/2 cup)
1 tb Vegetable oil
1 c Red bordeaux wine
14 oz Can of Italian plum tomatoes
-with their juice
2 Garlic cloves, minced
1 Bay leaf
1 Heaping tbsp tomato paste
1/2 ts Dried oregano
1/2 c Pitted, quartered black
-olives, such as Kalamata
Cayenne to taste
1/2 lb Mushrooms, quartered,
-sauteed in 2 tbsp butter
The following recipe, kind of a cross between a pork bourguignon and a chili, is based upon a '49'ers account of foods he encountered in Panama on his way to gold territory.
salt and black pepper Saute the bacon strips in a heavy casserole over medium heat until they are cooked through but not browned.
Remove the bacon with a slotted spoon.
Dredge thepork cubes in the seasoned flour.
Shake off the excess flour and saute the pok cubes in the hot bacon fat until they are nicely browned.
Remove the meat and set it aside.
Add the onion, green pepper, and celery to the pan, along with the oil (if necessary) Saute the vegetables until they become soft and golden yellow, and scrape up any browned bits on the bottom of the pan.
Add all the remaining ingredients, except for the mushrooms and salt and pepper.
Bring the stew to a boil and lower the heat to a simmer.
Cook the stew, covered,for approximately 2 hours, or until the meat is tender.
Skim the fat from the stew and add the sauteed mushrooms.
Season with salt and black pepper to taste.
Remove the bay leaf before serving.
Serves 4.
Keywords: Chili, Beef, Pork, Ethnic
More Soups and stews
Go back to the recipe list
|
|
 |
