Ingredients:
1/2 medium onion, diced
1 pounds cubed beef stew meat (about 1- to 1 1/2-
inch pieces)
1 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
1 green or red bell peppers, coarsely chopped
1 cloves garlic, minced
Fresh mushroom about 9-12
1/2 cup low-sodium beef broth
2 tablespoons sweet paprika (smoked would be interesting)
2 tablespoons tomato paste
1 teaspoon caraway seeds, crushed
1/2 cup sour cream
1 Tablespoon Cornstarch dissolved in water to thicken at end
Boiled egg noodles, for serving
How
My son gave me some BBQ rubs, and sauce etc. for fathers day, I think I’ve used some combination on almost every meal since.
Any way WholeFoods had Spacock chicken on sale cheaper than a whole chicken and no extra work for me.
I made a soaked wood chip packet out of aluminum foil place on the space between burner 2 and 3
Placed a drip pan with a little water on #1 side and turn 2 and 3 up high.
When the packet started to smoke I put the chicken skin side up over the drip pan legs facing the hot side.
I had rubbed the chicken with the Blue Ribbon BBQ rub and placed uncovered in the refrigerator maybe an hour or so lost track
Took out and let come to room temperature
Dabbed any excise liquid with a paper towel
Cooked covered for about 45-50 minutes , every grill is different you know how your grill better
Basted at about 20 minutes
It was about 155-160 in thickest part of thigh with instant read thermometer
I basted again and filliped the chicken skin side down on the hot side for about 2-3 minutest
I probably could have cut that time down but I like the burnt bits.
Then back to the cool side skin up baste and cook until 165
Let sit on cutting board 15-20 minutes
I went to cut it and the bones just broke off
things that have made it into our make again list.
Herb Rub Flank Steak click to see recipe
Smoked Brisket on a gas grill – 12 hours of love or red meat
basic rub ( salt and pepper
created tin foil smoke pack
placed tin pan with some water under cool side grill
heated half with smoke pack up to about 225-250 degree
waited for the smoke pack to start to smoke.
placed brisket on grill fat side down thikcest side toawarads the heat.
Watched the heat to keep steady, I used a dual purpose remote thermostate one for meat temp one ofr grill temp.
When it reach the stall temp 160-165 I kept on for about 1 more hour then wrapped in butcher paper and replace back on grill until done 200-205.
I then I wrapped paper wrapped brisket with towel and placed in cooler for a few hours.
Cashew Cauliflower Bake
Easy and additions are unlimited.
Portland Pie Company Pizza Beer Dough
Challah French Toast
Mike and Gail like to bring us Challah so Lyn get this for her weekly Sunday breakfast in bed.
Guess who brought two kittens from DC. We lucked out they all stayed at our house.
So far the only disappointments were the watermelon radishes bolting during the heat wave and my sweet potatoes just didn’t make it. Other than that I believe it will be a good yield.
This year’s veggies are green beans, acorn squash, peas, beef steak tomatoes, grape tomatoes, red pepper, russet potatoes scallions (on third harvest), lettuce all started from scraps or seed form scraps.
Herbs some years old Chives, dill, cilantro, parsley, rosemary, German thyme (would make good ground cover) and regular thyme, oregano, mint, tarragon and arugula.
Why do I like plants from scraps well its a small challenge and heck the scallions cost me $1.29 but with the repeat harvest I’m probably down to 20 cents for that bunch. Spring mix works better than roman you can get a few harvest out of it, the arugula I got 4 harvest before it went to seed.
Because we are surrounded by woods we don’t have many prime spots for a garden a lot of shade, but I do the best I can. Any way I enjoy it!
Gourmet Dad, Don’t Let The Title Fool You 