• 12/29 Pepper Pot Day - 5

    From Dave Drum@1:229/452 to All on Mon Dec 27 20:56:24 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tainos Pepper Pot Soup
    Categories: Vegetables, Potatoes, Dairy
    Yield: 9 servings

    4 c Water
    4 tb Chicken bouillon powder
    +=OR=+
    4 tb Minor's Chicken Base
    2 md Potatoes; grated
    2 md Carrots; grated
    2 Ribs celery; fine chopped
    1 lg Onion; peeled, fine chopped
    1 1/2 c Red or yellow bell peppers;
    - cored, fine chopped
    1/2 c A-P flour
    2 ts Salt
    1 ts Black pepper
    1 c Water
    6 c Whole milk

    Mix 4 cups water, chicken bouillon/base, potatoes,
    carrots, celery, onion and peppers in a large pot.

    Bring to a boil.

    Cover and simmer 20 minutes or until vegetables are
    tender.

    In a separate bowl, mix flour, salt, pepper and 1 cup
    water together until smooth.

    Stir flour mixture into soup.

    Continue stirring until soup thickens.

    Add milk and heat through.

    SERVES: 8 - 10

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

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  • From Dave Drum@1:3634/12 to All on Tue Dec 27 15:46:00 2022
    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

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  • From Dave Drum@1:2320/105 to All on Thu Dec 28 16:37:00 2023
    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 Beef 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

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