Everybody Confined to home because of the “Virus”….How are you passing the time????

 

I admit that the first couple of days I found lots of things to occupy my time while halfway listening to updates of the VIRUS on tv…….Cleaned out my closet, organized my “cooking school” recipes to start writing my new cookbook, changed the sheets, washed and folded all the laundry and even contacted all my family members in Guatemala to send in their favorite recipes to put together a family cookbook to honor our Spanish Heritage!!  WOW!  All the while trying to help others with babysitting so they can take kids to the doctor, run to the grocery or play with a three year old so his Mom can get her work done at home!

Like most people in the world, we are trying to stay home and use the groceries that we already have in our freezer and our pantry to avoid more trips to the grocery.  This morning I decided to defrost a 3 pound package of Pork Stew meat that I had purchased from Sam’s a couple of weeks back.  Never having made a Pork Stew before, I “relished” the challenge of making something new for dinner tonight!  Turned out really good so I thought I would share…..Comfort Food I would call it.  Hope you give it a try!20200324_1848393768759124348769499.jpgPork Stew Over Guatemalan Style Rice, Baked and Buttered Sweet Potato , and Gabby’s Peas

Chiqui’s Pork Stew

Chiqui Collier

3 pounds pork stew meat cut into 1 1/2” cubes

Lemon-Pepper

Morton Seasoned Salt or Kosher Salt

Granulated Garlic

Low Salt Creole Seasoning

Dried Italian Seasoning

Dried Thyme

1 1/2 cups All Purpose Flour

2 Tablespoons Olive Oil

2 Tablespoons Crisco Oil

1 Large Yellow Onion, chopped

1 Medium Red Bell Pepper, chopped

1 Medium Green Bell Pepper,thinly sliced

2 center ribs of Celery with leaves, minced

4 Sprigs Flat Leaf Parsley, Minced

2 large cloves fresh Garlic, finely minced

2 Tablespoons Lea & Perrins Worchestershire Sauce

1 Quart Homemade or Low Salt Carton Chicken Stock

 

2 Tablespoons Crisco Oil plus 2 Tablespoons of the leftover seasoned dredging flour

 for the ROUX

 

 

Rinse and pat dry the Pork Stew Meat and place in a large bowl. Season the meat to your taste with the Lemon-pepper, Salt, Granulated Garlic, Italian Seasoning, and the Thyme.  Sprinkle the flour over the seasoned pork and toss to coat. 

In a large non-stick skillet, heat the olive oil and Crisco oil.  Place the seasoned pork cubes in the hot oil to brown on all sides.  DO NOT CROWD. Do this in two to three batches.  As the meat is browned, place it in the pressure cooker or a crock pot.  Reserve the seasoned dredging flour for the roux!

 

In the same pan with the drippings from the meat, add all chopped veggies and cook for about 5-7 minutes until all the veggies are softened.  Transfer the veggies to top off the browned pork cubes.  DO NOT WASH THE PAN.  Re-season the meat and veggies with the spices to taste and then stir in the Lea & Perrins and the chicken broth.  If using a pressure cooker, make sure you use the perforated liner included with the pot.  Bring the pot up to pressure according to instructions and set timer for 45 minutes.  Remove from the heat after the 45 minutes and allow the pressure to go down on its own, about 15 minutes.  If using a crock pot, cover and set timer for 1 hour on high, then turn down to low for 5 hours.

20200324_151421290549300573098798.jpg

While the stew is cooking, make the roux.  In the pan drippings left in pan from cooking the veggies, add 2 tablespoons oil and two tablespoons of the seasoned dredging flour.  Place over medium high heat and stir until the flour browns to a rich color.  Add one half cup water, blend well and set aside.

 

 

When the stew is done, transfer to another pot, stir in the reserved roux and simmer on low another 15 minutes.  Serve over steamed rice.

 

 

Guatemalan Style Rice Noni Gloria

Chiqui Collier

 

2 Cups Uncle Ben’s Converted Rice

2 Tablespoons Crisco oil or butter

1/2 Cup chopped onion or minced French shallots

1 Level Tablespoon Chicken Soup Base  dissolved in 4 Cups Water

(OR) 4 Cups Homemade Chicken Broth

1/2 Teaspoon salt

1 Bay Leaf

 

Place oil or butter in a 4 Quart Saucepan.  Saute the chopped onions or French shallots until transparent.  Stir in raw rice and cook stirring to coat the rice with the oil for 2 minutes over medium heat.  Add your choice of the Chicken Soup Base and the 4 cups of water OR the Homemade Chicken broth if preferred.

Stir in the salt and the bay leaf and raise the heat to bring to the boil.  Stir, turn heat to LOW and cover.  Cook for 20 minutes.  Remove the bay leaf.  Fluff rice before serving.  Serves 8

Gabby’s Peas

In a large non-stick skillet with about two to three tablespoons of olive oil, caramelize an onion that has been coarsely chopped.  Add a family size bag of frozen peas and a tablespoon of chicken soup base.  Cook until peas start to brown slightly.  Serve Immediately.  Serves 6-8

I happened to have some fresh sweet potatoes so I baked a couple, split them in half and added some butter.  Poured a little of the gravy over the potatoes and that really made it perfect!

Praying for this Pandemic to quickly disappear ….Until next time KEEP THE FAITH!!

  Bon Appetit,

 

Chiqui

 

 

 

 

 

 

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