Spring Trout


Tiger Trout

Many of you may be wondering why I have not posted anything on this blog lately.  I have been battling issues with my heart.  These issues were caused by my radiation treatments 30 years ago for Hodgkin’s Disease.  To make a long story short, I have just not felt well enough to write or fish and hunt for about 6 months.  I hope that today everything changes.

I finally felt well enough to go fishing. I went to Vernon Reservoir and spent a few hours dunking bait. I caught 12 fish and kept three to eat. One of these is a Tiger Trout.  Tiger trout are a mix between a brown trout and a brook trout.  They are great fighters and the make wonderful table fare. It was a good day even though the weather was bitter cold and the winds were howling out of the north.  The fishing was slow in the morning, and I think the fish were as uncomfortably with the weather conditions as I was.  Early on, the temperatures were below freezing and the eyelets to my rod kept freezing up.  However, no matter how bad the weather was I was determined to fish.

After several hours with no bites and fingers as cold as ice, I finally caught my first fish. I proceed to catch 11 more over the next 2 hours.  I finally succumbed to the bone chilling weather and headed home.

tiger, rainbow trout

By the time I arrived home it was late and I was exhausted, so I ate a chicken salad sandwich and promised my wife I would cook the fish the next evening.  I cleaned the fish and decided to not fillet them.  I think they taste better when you cook them on the bone.   I soaked them in milk overnight in the refrigerator and proceeded to bed.

This evening I cooked the fish.  I made up a recipe and hoped it would be edible when I was done.  The fish was not only edible but I even surprised myself.  The flavors melded perfectly and the fish was a delight to eat.  The following is the recipe;

Ingredients.

  1.  3 trout or any fresh or salt water fish.
  2.  Enough milk to cover fish.
  3.  5 tablespoons of Olive oil.
  4.  2 lemons sliced.
  5.  6 cloves garlic, minced.
  6.  Dried herbs such as savory, time, basil, oregano or any herbs you prefer.
  7.  One shallot, minced.
  8.  Pinch of saffron.
  9.  Dash of white truffle oil. (Optional)
  10.  Half a cup of hot water.
  11.  Homemade lobster broth or 1 tablespoon “Better Then Bullion Lobster base”.  This    lobster base can be found at most grocery stores.
  12.  3 cups of cold water.
  13.  1 cup of heavy cream.
  14.  3 cherry tomatoes cut in half.
  15.  1 pound of button or Italian Brown mushrooms (Baby Portabella mushrooms or cremini mushroom).
  16.  1/2 cup Brandy.
  17.  2 ounces of cold butter.
  18.  3 egg yolks mixed.
  19.  Salt and Pepper to taste.

fried trout

Directions.

  1. Pre-heat oven to 425 degrees.
  2. Soak the fish in the milk overnight in the refrigerator.  Rinse and pat dry.
  3. Add one tablespoon of Lobster base to a sauce pan.  Add 3 cups of cold water to the pan and bring to a boil.  Reduce in half.
  4. Once reduced in half, add the brandy and burn off the alcohol.  Add the heavy cream and bring to a low simmer.  Do not scorch the cream, and stir occasionally. Just before serving, put the cold butter in the sauce and whisk until dissolved.  This will give the sauce more flavor and a nice sheen.
  5. Put the pinch of saffron in a small bowl and add 1/2 cup hot water.  Let steep for 10 minutes.
  6. Trim mushrooms and place in a hot dry pan with a pinch of salt to sweat the mushrooms.  Cook mushrooms until all liquid is gone.  Add 3 of the garlic bulbs that were minced, the minced shallot and 2 tablespoons of olive oil and a dash of truffle oil.  Saute for about 3 minutes.  Be careful because Truffle oil is very strong.  A little goes a long way.
  7. After the mushrooms cook for the 3 minutes, add the saffron water.  Make sure you strain the saffron and don’t allow the saffron pieces to get into the mushrooms. Cook mushrooms until the sauce reduces and thickens.  Place to the side.
  8. Season the cavity of the fish with herbs, remaining garlic and lemon slices.  Dust the outside of the fish with rice flour then coat fish with egg yolk mixture and lightly cover with Panko Crumbs.
  9. Place 3 tablespoons of Olive Oil and butter in a cast iron skillet.  Heat the oil on medium heat.  When the oil and butter mixture is hot, but not smoking, add the fish to the pan.  Brown fish on both sides, about 3 minutes per side.  Once the fish is browned , place the pan in the 425 degree oven and roast for 10 minutes.

Plating

  1. Put the mushrooms on the plate.  Make sure the bed of mushrooms is large enough to hold the pieces of fish.
  2. Drizzle the lobster, brandy cream sauce around the mushrooms.
  3. Remove the skin from the trout.  Remove the trout flesh from the bones and place on top of the mushrooms.  Make sure you remove all the bones.
  4. Garnish with baby radish sprouts, lemon wedge and cherry tomato halves.
  5. Serve hot.

Try this recipe the next time you catch a limit of your favorite fish!  Enjoy!

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Five Spiced Pork Belly With Maple Whiskey Sauce


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Sometimes you make a recipe and it turns out awesome.  This recipe is one of those dishes that fits that description.  The pork belly is flavorful, tender and juicy.  The parsnip puree serves as a nice compliment to the five spiced pork and maple whiskey sauce and the radish sprouts help cut through the fat and bring the dish together.  Without tooting my own horn to much, I would have to say that this is one of the best dishes I have ever made.  I recommend that you try this recipe as soon as possible.  Just make sure you make enough of the sauce because people will want to drink it!

Note;

Pork Belly can be bought at Costco, fine meat markets and oriental grocery stores.

Chinese five spice can be bought at most grocery stores as well as oriental markets.

Ingredients

For the pork belly

  • 1 – 2 lb boneless pork belly
  • 2 tablespoons miso
  • 2 tablespoons real maple syrup
  • 1 teaspoon chinese five spice
  • 1 teaspoon sesame oil
  • 1 teaspoon flaky sea salt (maldon salt works great)
  1. Preheat the oven to 275 degrees. Place cooling rack on top of a baking tray.
  2. Prepare the pork belly by washing and drying thoroughly.  Make sure the skin is completely dry. Make slits in the fat, 1 inch apart,  my pork belly already had the skin removed.  If your pork belly has the skin still on it you can either remove it or leave it on.  Make sure you cut all the way through the skin but be careful to not cut into the meat.  Turn the pork belly over and stab the meat all over with the tip of your knife.
  3. In a small bowl mix together the miso, maple syrup and Chinese five spice. Coat the meat side of the pork belly only. Place the pork belly skin side up on top of the  rack.
  4. Pour the sesame oil over top of the skin and rub it into all of the slits and over all of the skin or fat.. Sprinkle the top with the Maldon sea salt.
  5. Bake in the preheated oven for 2 hours.
  6. Remove the pork belly from the oven and let it sit for 15 minutes, uncovered. Slice the pork belly and serve with the maple whiskey sauce and puree of parsnip.

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Maple Whiskey Sauce

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  • 3-5 tablespoons of juices from the cooked pork belly
  • 3 tbsp butter, divided
  • 1/2 yellow onion
  • 1 shot Crown Royal Maple Whiskey
  • 1 tbsp apple sauce
  • 1 tbsp real maple syrup
  • 1 tbsp dijon mustard

Place the skillet back on the stove top and heat the juices and another 1 tbsp butter over medium heat. Add the onion and cook until transluscent, about 5 mins. Add the whiskey. It will sizzle and bubble quickly. Add the apple sauce, maple syrup and dijon mustard and whisk until smooth. Reduce the sauce a little, whisking regularly. Finally, remove from the heat and whisk in the last 1 tbsp butter.

Parsnip Puree

  • Parsnip puree
  • 5 medium parsnips (2-2.5 pounds total), peeled and chopped into 1/2-inch-thick slices
  • 1 stick of unsalted butter
  • 1/2 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon fine sea salt
  • 2 teaspoons freshly ground black pepper

Preparation

  1. In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.

Plating The Dish

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  1. In the center of the dish place 1/2 cup of the parsnip puree and spread across the plate.
  2. Spoon some of the whiskey sauce on the the puree.
  3. Place two pieces of pork belly on the puree.
  4. Drizzle more Maple Whiskey sauce over the top of the pork belly.
  5. Top the pork with some baby radish leaves.
  6. Serve when hot.

Wild Canada Goose – The Rib Eye of The Sky!


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INGREDIENTS

2 skinless boneless goose breasts

1/2 pound Mushrooms sliced

2 Tbsp olive oil

4 Tbsp bacon grease

6 Tbsp butter

2 cloves of garlic

3/4 cup heavy cream

1/2 cup vermouth

Garlic Powder

Salt

Pepper

PREPARATION

I was lucky enough to get my hands on some Canada Goose from Idaho.  These birds were very fat and had definitely been feeding on left over field corn and other farm stuffs.  Wild Canada Goose tastes a lot like steak.  They are often refereed to as the Rib Eyes of the Sky. The meat has a texture of beef and tastes very much like a good steak.  There is a hint of wildness in the flavor that lets you know that you are eating a piece of meat that has not been raised on a farm.  These birds have spent their summer in the lush wetlands and farm fields of Canada, Montana and Idaho and have grown fat on a variety of tasty treats.

The recipe I concocted included a wild mushroom cream sauce.  The first step in the cooking process required the dry roasting of the mushrooms until the moisture was gone and they had a nutty flavor. After about ten minutes, the mushrooms were done and I placed the cooked mushrooms to the side.  I then added about five slices of bacon to the skillet and rendered the fat.

Cooking Bacon

I rinsed and thoroughly dried the goose breasts and put them in a separate dish and covered them with vermouth, salt, pepper and garlic powder to marinate for about 60 minutes.

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I had breasted this goose out and was unable to save the skin. Without the skin and the layer of fat that is underneath it, the meat can become very dry when cooking. To avoid this problem, I use the rendered bacon fat and added olive oil and butter to the pan to keep the breasts moist when cooking.

Once the bacon fat was rendered, I added about a tablespoon of olive oil to the grease.  As soon as the oil was hot, I added the goose breasts to the pan and seared both sides.  I also added 6 tablespoons of butter to the pan and basted the breasts as they cooked.  “Refer to the video to see how to baste the breasts with butter.”

https://youtu.be/wXUrOxUvaUg

I cooked the goose breasts for about 7 – 10 minutes until they were just at the edge of rare to medium rare.

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I placed the breasts to the side and covered them with aluminum foil.  I then proceeded to make the pan sauce.  The skillet had the butter, oil and brown bits from the goose in it.  I added vermouth to the mixture and scraped all of the brown bits from the bottom of the skillet.  I then added the mushrooms and cooked until heated through. I added 3/4 cups of cream to the mixture and simmered it for about three minutes.  The sauce was now completed.

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After the breasts had rested for about 10 minutes, I cut them just as you would a London Broil or Rib Eye Steak.  It is okay to eat goose rare or medium rare.

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I placed the goose slices on a bed of wild rice and seasoned them with a little Maldon Sea Salt.

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I then spooned the mushroom cream sauce over the breasts and served immediately with roasted root vegetables and a bold red wine.

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Enjoy!

GOBBLE IT UP! WILD OR STORE BOUGHT, TURKEY IS AN AMERICAN TRADITION!


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It is definitely an American tradition to eat turkey on Thanksgiving.  Every year about 46 million American households eat turkey from a whole roasted bird during the holiday.   The vast majority of people eat a breed of turkey known as the Broad Breasted White Turkey.  This turkey was bread specifically to have larger breasts and a shorter breast bone to produce the maximum amount of meat.  The Broad Breasted White is the obese, dumb cousin to the American wild turkey.

Turkeys raised in massive turkey farms are so large that they can’t reproduce on their own and need assistance from humans.  They are also so fat, that they have a hard time walking.  Unlike their wild cousins, domestic turkeys are not very intelligent and barely resemble the majestic wild turkey that Ben Franklin wanted to be the national bird.

Broad Breasted White

Broad Breasted White Turkey

 Wild Turkey

Wild Turkey

American hunters love to stalk wild turkeys.  Thanks to hunters, wild turkey populations have exploded in recent years with populations of birds expanding in most states.   Wild turkeys are not only beautiful birds but they are smart, agile and wary and are very hard to hunt.  The lucky hunter that bags a turkey is in for a delicious meal.

This Thanksgiving I added a twist to my favorite recipe to cook turkey.  I added a maple bourbon butter glaze to the turkey and it turned out delicious.  I also used some homemade cured bacon that my sous-chef Lewis made.  I would recommend you try this recipe on either a store bought turkey or wild bird.

Bacon, sage and butter basted turkey with a maple bourbon glaze

Ingredients-

  • 14 pound turkey
  • 3 sticks of real butter
  • 1 pound of bacon
  • 2 cups fresh sage leaves, stems removed
  • 2 cups real maple syrup
  • 2 shots Crown Royal Maple whiskey
  • Bacon grease
  • Maldon salt
  • Pepper

Preparation-

Defrost turkey.  Rinse turkey and pat completely dry.  Place the turkey uncovered into the refrigerator for about 2 hours.  This will help dry the skin out and will provide a crisper skin when the turkey is finished cooking.

Turkey

Preheat oven to 325 degrees.

In a frying pan, fry the bacon until crispy.  Do not discard any of the bacon grease.

Cooking Bacon bacon

Add the sage leaves to the bacon grease.  Fry until crispy but do not burn.

Sage in butter

Drain the fried leaves on paper towels.

Fried Sage

Save all of the bacon grease in a container.  The grease will be infused with the flavor of the sage.  The sage infused bacon grease will be used to coat the turkey before cooking.

Bacon Grease

Chop the bacon into small pieces and place in a mixing bowl.

Cut Bacon

Chop the sage and add to the bacon with two sticks of butter.

Making Bacon Buttter

Mix all the ingredients in the bowl together.

Bacon, Butter

Now you are ready to put the bacon, butter and sage mixture under the skin of the turkey covering the breasts and legs.  Make sure to do this gently so that you do not rip the skin.

Stuffing Turkey 2 Butter under skinStuffing Finished

Once all of the butter mixture is under the birds skin, place the turkey on a rack in a roasting pan and brush with the bacon grease.  Cover the whole bird with the bacon grease.

Basting Turkey With Bacon Grease Basteing Complete

Season the bird with Maldon Salt and black pepper.

Seasoned

Now it is time to make your maple bourbon glaze.  In a sauce pan, combine the 2 cups of maple syrup, 2 shots of Crown Royal Maple Whiskey and one stick of butter.  Heat on low heat until combined. You will want to keep the glaze on low heat while the bird cooks.

Baste Sauce Turkey Dinner

A fourteen pound turkey should take about 4 hours to cook.  Now place the turkey in the 325 degree oven.   Cook uncovered for 30 minutes.  After 30 minutes baste the bird with the glaze and then cover with tin foil.  This will allow the bird to cook without burning the skin. Baste the bird with the glaze every 30 minutes until the turkey is cooked.  30 minutes before the turkey is finished cooking remove the foil.  This will allow the skin to get that golden brown color everyone loves.

Turkey Done

When the turkey has reached 165 degrees remove from the oven and allow to rest for 30 minutes.  The turkey will continue to cook.

Carve the turkey and drizzle some of the pan drippings over the meat.  Eat immediately.  Enjoy

Turkey Served

 

Wood Roasted Prime Rib Of Beef


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Prime ribs of beef are elegant and delicious.  I love a good prime rib cooked medium rare and served with horseradish.  Prime rib was originally called a standing rib roast because the meat when cooked stood on its bones and did not touch the roasting pan.  Some of the best recipes call for you to sear the roast in the oven at 500 degrees and then turn the temperature down to 350 degrees and cook for 15 minutes per pound.  I decided to try this in my wood oven and it turned out amazing.

When I pick a prime rib roast, I look for a good fat cap and well marbled meat.  The fat cap and the marbling in the meat will melt and baste the meat as it roasts.  This is especially true in the high heat environment of the wood oven. The following is how I prepared my prime rib roasts in my Forno Bravo Primevera Wood Oven.

First, you will need to pick out a quality rib roast.  As I mentioned above, I like a roast with a good amount of fat on the cap as well as some good marbling in the meat.  I buy my roasts at Costco because I have found that they have the best selection out of all the markets in my area.

Once you are ready to season the roast, take it out of the refrigerator and liberally slather with olive oil. When the roast is covered with oil, sprinkle the meat on all sides with Montreal Steak Seasoning. Don’t skimp on this part.  The heat of the oven will sear this seasoning into the meat and form a delicious crust which will keep the roast moist and flavorful.  Cover and put back into the refrigerator to marinate for at least 2 hours or for best results overnight.

Start the fire in your oven.  I prefer a mixture of oak and cherry wood when cooking beef.  You can use any type of hardwood you like.  Once the fire has started and you no longer have to watch it to make sure it does not go out, remove the prime rib from the refrigerator and let it come to room temperature.  While the roast is coming up to room temperature make sure you have a good base of hot coals in the oven.  Once you achieve this, push all the coals to one side of the oven and add a piece of wood.

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Now you are ready to sear the meat.  I put my roast on a small rack in a roasting pan and then place it in the oven for about 5 minutes.  It only takes five minutes to sear a 7 pound roast in a hot wood oven.  It is important to watch over the roast while it sears and too move the pan around to avoid any part of the meat burning.  After the roast is seared and the fat cap is sizzling, I remove the meat from the oven and cover it with aluminum foil.  Once covered, put the roast back in the oven and cook for 15 minutes per pound.  I like to rotate the pan in the oven about every five minutes to allow for even cooking.

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After the meat has cooked for the required 15 minutes per pound, I remove it from the oven and check the temperature with a electronic meat thermometer.  Always check the temperature in the thickest part of the roast.  For medium rare you want the temperature to be about 125-128 degrees.  Allow the meat to rest covered for at least 20 minutes.

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Serve with horseradish and a nice glass of red wine.

Ingredients

7 pound prime rib with a good fat cap.

1/4 cup extra virgin olive oil.

Montreal Steak Seasoning.

Horseradish for sauce.

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Enjoy

Wood Grilled Utah Lamb


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I love lamb.  I especially love Utah Lamb.  Some people complain that lamb has a gamey taste and that they don’t like the flavor.  To these people I say, you have not eaten a good piece of lamb! People also complain the price of lamb is too expensive. While legs of lamb, rib chops and racks of lamb can be expensive, there are other cheaper cuts that are just as delicious as the more expensive cuts.

It is becoming more important to people to know where their food comes from.  In Utah, I know where the lamb comes from. It comes from the same place I hunt deer and elk. From the pristine mountain forests and meadows of Northern and Central Utah.  In the spring and summer, Utah sheep are raised on the same grasses and forbs that deer and elk eat and they drink from the same crystal cold springs and waterholes.  In the fall, the animals are herded out of the mountains and the lambs are then slaughtered.  In the past, I have bought whole lambs directly from the rancher.  This is the best way to enjoy Utah lamb, however if you do not have access to a Utah sheep rancher then the next best thing to do is to look for Utah lamb in your grocery store.  You can also find Utah lamb Purveyors on the internet,  Below are two excellent Utah lamb produces and their website addresses.  Contact them and see if they can provide you with fresh Utah lamb.

http://morganvalleylamb.com/

http://www.utahnaturalmeat.com/lamb

Shhep

The following is one of my favorite ways to cook a lamb shoulder chop.  This recipe brings out the flavor of the lamb and combines it with the fresh flavors of the herbs and vegetables from my back yard garden.  The recipe calls for the lamb to be grilled over oak wood and charcoal.   If you can’t cook with wood over an open fire, this recipe is also good when you broil the chop in your oven.

Ingredients For Lamb

4 lamb shoulder chops.

Garlic powder.

6 sprigs of fresh Rosemary.

Extra Virgin Olive Oil.

Salt and pepper.

Directions for cooking lamb.

  • Bring the lamb chops to room temperature.
  • Rub the chops liberally with the olive oil.
  • Sprinkle with the garlic powder.
  • Sprinkle with salt and pepper.
  • Take 3 sprigs of fresh rosemary and strip the leaves from the stem.  Sprinkle leaves evenly over the chops and press into the lamb chops.
  • Marinate the lamb chops for 2-4 hours or over night in the refrigerator

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  • Remove the lamb chops from the refrigerator and bring to room temperature.
  • While the chops are coming to room temperature, fill a charcoal chimney with charcoal briquettes and lite.

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  • Once the charcoal briquettes on the top are white, pour the coals into your grill and pile to one side. Place a small piece of oak on the coals.  Allow the wood to burn down a few minutes before you grill the lamb.
  • Let the grill rack heat up.
  • Once the grill rack is very hot, place the lamb chop on the grill and sear both sides.  About 2 minutes per side.

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  • Move the chop to the side of the grill that has no coals.
  • Now, lift the charcoal grill and place 3 sprigs of fresh rosemary on the hot coals.

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  • Place the chops on the rack directly over the rosemary sprigs on the coals and cover the grill.  Allow, the rosemary to smoke and infuse the meat.  This should take about 3 minutes.
  • Remove the lid and turn the chops several times over a 5 minute time span.  I prefer my lamb medium rare.  If you want it cooked more leave it on the grill for longer.  Remember that the thickness of the chop will effect the total time needed to cook your chop.

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Ingredients for Vegetables

4 fresh green zucchinis from the garden, sliced into 1/4 inch rings.  For best flavor, the zucchinis should be no larger then 12 inches long.

2 Japanese eggplant, sliced in rings.

4 sweet Hungarian wax peppers, sliced.

2 green bell peppers, sliced.

4 garlic cloves, chopped.

6 fresh basil leaves, chopped.

1 tablespoon fresh oregano leaves.

1/2 tablespoon of fresh thyme leaves, no stems.

1/2 cup of fresh chives, chopped.

3 tablespoons of olive oil.

Salt and pepper to taste.

Directions for cooking the Vegetables

  • Heat the oil in a frying pan until hot.
  • Add cut vegetables and garlic to the pan.
  • Stir vegetables and cook until they begin to soften.
  • Add all of the herds, salt and pepper to the pan. (Salt and pepper to taste.)
  • Cook until  the vegetables are tender and soft.
  • Place the vegetables on a plate and place the lamb shoulder chop on the center of the vegetables.
  • Garnish the lamb chop with a few fresh basil leaves and serve immediately with a nice red wine..

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ENJOY!

WoodFire Baked Pork And Bean Stew


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There is nothing fancy about this recipe but it sure tasted great!  The other day I picked up a slow roasted/smoked pork knuckle at a local deli for lunch.  It weighed a pound and I only ate about half of the meat. I took the rest home for later. The knuckle had the skin and fat on it and it reminded me of a smoked ham hock.  The difference was in the amount of meat that was on the knuckle compared with a ham hock.  There was a lot more meat on the knuckle and it did not have as harsh a smoke flavor as some ham hocks can have.

I decided that I would make a pork and bean stew with the left over meat and bone. I added 3 pork loin chops, Italian beans, cabbage, carrots, onion, celery and chicken broth to the meat and cooked it in my wood oven.  I had never cooked a stew in this oven and I was a little concerned that due to the intense heat of the oven the liquid in the stew would evaporate before it was finished cooking.  My concern turned out to be unfounded.

I had cooked in the wood oven the night before and the oven was still hot.  However, I wanted the temperature to be a little hotter.  I added a few pieces of hardwood and lit a new fire.  The oven was to temperature (600 degrees) in about 30 minutes.  I like to cook as much as possible outside in the wood oven during the summer because it allows the house to stay cool by not turning on the range in the kitchen. I also just like the flavors of the foods that are cooked over wood better then anything you can cook in an electric oven.

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I pushed the coals to the back of the oven and inserted the cast iron pot into the middle of the oven.  I left the pot in the middle until the liquid started boiling.  Once the liquid was boiling, I pulled the pot to the front of the oven where the temperature was closer to 375-400 degrees.  I turned the pot around every fifteen minutes to allow both sides to heat evenly.  I let the pot cook for about 1.5 hours.  I removed the pot from the oven 3 times to stir the stew to make sure it did not singe on the bottom.

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The stew was perfectly cooked and the beans and vegetables were just right, not too soft or too firm.  The stew had a slight smokiness from the pork knuckle and from the wood fire.  I was pleasantly surprised with how this stew turn out.  I will definitely make this recipe again this fall when the weather turns cooler.

Ingredients

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1 head of cabbage.  You can use kale, spinach or any leafy vegetable you prefer in your stew.

1 onion, sliced

3 large carrots, chopped

1 heart of celery with the leaves, chopped.

3 cans of Borlotti Haricots Beans.  Do not discard the liquid from the beans, include in the stew.

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2 tsp of dried basil

1 quart chicken broth

1 quart water

1 smoked pork knuckle 1/2 – 1 pound, diced.  Include the fat and skin.

3 boneless loin pork chops, diced

Salt and pepper to taste

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Directions – Feeds about 5 people

In a heavy cast iron pot, combine the prepared vegetables, basil and diced meat, fat and skin.  Add the chicken stock and water.  Season with salt and pepper to taste.

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Cover the pot with a lid and place in the middle of the wood oven.  Let the stew cook until it is boiling.  Once the stew is boiling, remove from the center of the oven and bring the pot to the edge of the oven.  Let the stew cook for 1.5 hours.  Rotate the pot every fifteen minutes so both sides cook evenly.  Serve with fresh baked bread and a nice glass of your favorite wine.

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