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Stew

MickeyTMickeyT Posts: 607
edited 3:33AM in EggHead Forum
3EGGTABLE.jpg
<p />Mornin,[p]Anyone out there have a stew recipe to share today?[p]46 and sunny in the windy city today. Perfect day for stew.[p]TIA[p]Mick

Comments

  • MickeyT,[p]Here's one that's incredible! I made it last winter and just found it again last night. Think I'll have it this week.[p]Lee[p]Sausage and Squash Stew[p]2 T olive oil
    2 onions, cut into 1/2 inch pieces
    some garlic, chopped
    1 pound of Italian sausage links, pricked all over
    2 cups chicken broth
    4 portabello mushroom caps, cut into half inch pieces
    1 package peeled butternut squash, cut into half inch pieces
    1 bag fresh spinach
    1 T fresh thyme (or 1 teas dried)
    Parm cheese for sprinkling[p]In a large pot, heat the oil and cook the onions, garlic, salt and pepper for 5 minutes. Add the sausages and cook to brown them. Add 1/2 cup of chicken stock to the pan, then add the mushrooms. Cook 5 minuters.[p]Stir in the squash and the thyme. Pour the remaining 1 1/2 cups stock and bring mixture to a boil. Lower the heat and cover the pan, simmer the stew for 20 minutes or until squash is tender.[p]Remove about 5 pieces of squash and mash them, then return to the stew. Slice the sausages down the middle and cut into bite-sized chunks, then return them to the stew. Add the spinach and cook for a few minutes until it's tender but still bright green. [p]Sprinkle with parm. cheese to serve.[p]

  • MickeyT, Gretl posted this and I made a couple of modifications. People love it![p]Italian Pork Stew on the Grill[p]INGREDIENTS:
    2 pounds cubed pork (butt or picnic will work)
    or left over brisket, etc
    6 ounces pitted mildly tart black olives
    1 3/4 pounds canned tomatoes ( I used 28 oz DM diced w/ garlic & onion)
    The leaves of a sprig of fresh rosemary, stripped from the sprig and minced
    2 cloves garlic, minced (why would anyone stop at two? I used SIX)
    3/4 cup red wine
    3/4 cup dry Marsala
    3 tablespoons olive oil
    Salt and pepper to taste*
    PREPARATION:
    Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned blonde-brown add the pork. Brown everything, then stir in the Marsala and the wine and cook over a lively flame until they have evaporated. At this point stir in the tomatoes, a cup of hot water (I used chicken broth), and the olives, and season to taste with salt and pepper. Lower the flame to a simmer and cook for an hour and a half**, by which time the sauce should be fairly thick.
    *Add hot sauce at the table for chiliheads
    **I did the prep on the stove in a large sauce pan. When it got to the simmer stage, I transferred it to my cast iron Dutch oven and put on the grill at 250°, sitting on a couple of fire bricks (indirect), for two hours, stirring every 20-30 minutes until thick.
    Serve with a tossed salad, nice Italian bread, and a light, zesty red wine or beer/s. This would also be great served in bread bowls.[p]

    [ul][li][url=http://Pork Stew on the Grill]Pork Stew[/url][/ul]
  • the pic
    [ul][li]prok stew[/ul]
  • MickeyT,[p]Sweet set-up!
  • Just did this last week. Great stuff! I think I might add some italian sausage this week and try her out again...[p]B o B
  • MickeyTMickeyT Posts: 607
    SmokinBoB,[p]Thanks dude.

  • YBYB Posts: 3,861
    QSis,
    That sounds good Lee..We will give it a try.
    Larry

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