Pinch Hickory Smoke is Great With Stew

I’ve been experimenting with the new Pinch seasoning from Salamida. It’s such good stuff– a touch of peppery spice but it’s not overwhelming– no allergy relief needed. (Pepper makes me sneeze like mad). I love the Salamida Pinch! I sprinkle it on chicken before I roast it, and I’ve already used it in a few soups. This time, I decided to use it as my only seasoning for beef stew.

YUM! I probably used too little. I didn’t want to overdo it, so I was sparse. I needn’t have worried. This stuff is goooooood!

Tonight I’m going to roast a small chicken, and I plan on doing a little experiment with some Salamida marinade. I’ll be sure to let you know how it turns out.

Four Foods For Friday 95

I was on time for the FFFF, honest! It’s just that when I checked Friday morning, it hadn’t been posted yet! So I was actually on time, but by not posting until now.. it’s.. not… on… time. Technically.

Whatever. OK, so here it finally is!! Here are the Qs for this weekend. That I, uh, missed.

Here’s this week’s questions. We’re in the middle of a Noreaster and I have hot comfort foods on my mind.

1. Chicken soup. Regular or creamy?
2. Do you have a stew recipe?
3. What’s your favorite hot comfort food?
4. Do you like chicken fried steak?

One quick question of my own– I think Val lives in nearby New Jersey, no? I’m in Central New York.. I didn’t get that Noreaster. I feel SO LEFT OUT! Waaah! lol… I like Noreasters (when they are snow, not rain– cuz it floods here). I like snowy days and snowy nights, when the entire area is heavily blanketed in a cold, white blanket. Everyone seems to slow down, and we all come out of our caves to shovel the snow in communal silence. It’s a lovely time, actually. It’s so quiet, because the snow muffles sounds… traffic slows, people bake breads and the air smells like woodstoves burning wood… it’s so cozy!

Well, winter’s snows are still a few weeks away, I think. And Val’s Noreaster was probably a ton of rain, which I am glad I missed. So without further ado, here’s the FFFF:

1. Chicken soup: rather not. I’m not much of a soup person. But if I HAD to have it, I’d prefer it regular, like broth. Ick, I hate creamy stuff.
2. Yes I do! I make it a few times a month around here. I have quite a few stew recipes up my sleeve, but here’s my basic stew recipe:

Wow Chow Basic Stew
Serves 6

3 pounds beef or pork, cut into bite-sized pieces
3 potatoes, washed and unpeeled, cut into bite-sized pieces
2 turnips, washed and peeled, cut into bite-sized pieces
2-3 carrots, washed and peeled, bite-sized pieces
1 can beef broth
1 teaspoon Worchestershire sauce
3 garlic cloves, chopped coarsely
1 Red or White onion, peeled and cut into bite-sized pieces
1 teaspoon basil and oregano each
salt to taste

Some folks dredge their meat– I do or don’t depending on if I have enough time or feel too lazy.

Dump everything into the crockpot. Set on LOW for 8-9 hours or HIGH for 6 hours.

My kids like tomato soup in the stew sometimes, so you can dump a can of tomato soup in there if you like. I like it without, so it really depends on who wins the battle, heh heh.

Also, some folks say lamb meat in the stew gives it a sweet, meaty taste. I’m not fond of lamb, but since I’ve only tried it once I guess I’d be willing to try…. it’s a slightly greasy meat, if I recall…. the last thing I want to eat is something that tastes like lamb motor grease, lol. But you can mix meat, like beef and pork, which I often do. It makes the stew a little less “basic” and more savory. I also tend to prefer my pork meta dredged; beef I can just throw in the pot.

3. Favorite hot comfort food… ummmm wow there are SO many. Coffee! Coffee is always a favorite. I just love turkey, yum. Meatballs are good, too. But if it was a horribly cold day and we were stuck inside, I’d probably make a roasted turkey or chicken meal.

4. Never had chicken fried steak. I’m not a fan of fried foods, so I don’t have any propensity to try it or even be curious about it.

So there’s my FFFF! Another one accomplished, yay! I’m looking forward to next week.

Crockpot Manhattan Clam Chowder

This is a savory, wonderful chowder. It’s perfect for rainy summer days, or winter evenings. I don’t know if it will win you any Vegas vacations in a cook-off but it will definitely win the heart of your family! And it’s so easy on the budget, it’s amazing. My kids all love it, and it is so easy to make. My recipe is not very soupy- it’s got lots of chunky goodness. Make all your ingredients slightly smaller than bite-size. And this chowder is even better made a day before and heated up.

Like everything I do, this is completely customizable. If you like spicy chowder, add a dash of Tabasco sauce. Don’t like bacon or sausage? Use ground turkey sausage. Like more greens or yellows? Throw in some freshly chopped spinach or leftover corn. Just keep in mind that the more you add to your chowder, the more dilute the seasoning becomes. Always do a taste test before serving, and add salt or pepper or garlic powder accordingly. This is my tried-and-true chowder recipe.

Crockpot Manhattan Clam Chowder
Serves 6-9

1/2 pound of bacon, cooked, drained, and chopped
1/2 pound ground sausage, cooked and drained
4 cans undrained, minced clams– save that juice!
2 28oz cans of petite, diced tomatoes
4 medium potatoes, diced into small cubes (I leave the skins on the potatoes)
1 large Vidalia onion, chopped well
1/2 green bell pepper, seeded and diced
1 Tablespoon basil
2 teaspoons oregano
1 teaspoon Worchestershire sauce
Throw everything in the pot, including the clam juice. Stir a few times. Cover and set on LOW for 6 hours or HIGH for 8-9 hours. Add salt and pepper to taste. Allow to cool off a little before serving.

This chowder is terrific served with garlic bread and a small, light salad.

Photo courtesy of LATimes.

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