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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