"Tonights Supper on the grill"

Since this is as close to a cooking page as we have, I just made a big casserole dish of Slumgullion. Just came outa the oven. I'll have some for Supper tonight and I'll be eating it for several days to come probably. Not something my wife enjoys. Now if I only had a Hobo jungle close by.
 
Cadillac Jeff said:
I had to look that one up...

Kinda have to agree with yer Mrs.

I would have to have walleye .

Unless it is the goulash type...

:)
Click to expand...
Another name for it is American Goulash. The motivation for this dish came in the form of a 1/2 pint jar of a Hungarian red pepper sauce a Hungarian emigre gifted me. Sue and I have been teaching her and her husband some smoking and canning tips. This lady has the most wonderful accent, much like the Gabor sisters. We exchange home canned goods and other goodies from time to time.
So I browned a pound of venison burger, some onions, celery, garlic, the red pepper/paprika sauce, a can of diced tomatoes, threw in some frozen green beans, and frozen corn, salt, black pepper, more paprika, onion powder and stirred that all together in a large bowl. Meanwhile I was cooking some elbow macaroni. When the macaroni was al dente' I stirred that into the other ingredients and put it all in a casserole baking dish.
I baked it at 350° for 45 minutes. When the timer went off I grated medium cheddar over the top of the casserole and baked it for another 3 minutes.
This is much more like the school "hot dish" the retired farm wives school cooks made from government commodity items back when I was in school from 1960 to 1972. It is not a sloppy stew as Slumgullion is called on the internet.
 
apologize for the length of this, but. This is awesome, especially with venison/game meat. So good, I had a die hard vegetarian try it and loved it! lol! It is prob my favorite of all!

Chilindron, Spanish red pepper stew

Serves 8.

Prep Time: 20 minutes

Cook time: 2 hours

  • 3 pounds chicken, pheasant, lamb, venison or rabbit, in serving pieces
  • 2 large onions, sliced in half-moons
  • 10 cloves chopped garlic
  • 2 tablespoons sweet paprika
  • 1 tablespoon hot paprika
  • 1 jar (15 ounces or so) or 5 roasted red sweet peppers, chopped
  • 1 cup crushed tomatoes
  • 2 cups red or white wine
  • Stock if needed (chicken or beef or whatever goes with your choice of meat)
  • 1/2 cup diced cured meat: Bacon, pancetta, ham, etc.
  • 1 tablespoon chopped fresh rosemary
  • 4 bay leaves
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil
  • Salt and pepper
  • Large handful of dried mushrooms (optional)
  1. If using, put the mushrooms in a container just large enough to hold them and pour hot water over them. Cover and set aside.
  2. Salt the meat and set aside for 10-20 minutes at room temperature. Use this time to chop the veggies.
  3. Pat the meat dry and pour the olive oil in a large Dutch oven or other heavy pot that has a lid. Heat the pot over medium-high heat. Brown the meat on all sides in batches. Do not overcrowd the pot. Set the meat aside in a bowl when browned. Take your time and do this right. Add more oil if needed.
  4. When the meat is browned, add the onions and stir to bring up some of the browned bits on the bottom of the pan. Sprinkle the onions with a little salt. Cook until they begin to brown, then add the garlic, the cured meat and the mushrooms, if using. Cook until fragrant, then add the meat back to the pot and mix well.
  5. Pour in the wine and turn the heat up to high. Stir and boil furiously until the wine is half gone. Turn the heat back down to medium and add the tomatoes, the roasted red peppers and all the spices and herbs (except the parsley). Stir well. The level of liquid should be about 2/3 the way up the sides of the meat. If it is low, add the stock. I typically need about 2 cups.
  6. Cover and cook at a bare simmer — just barely bubbling — until done. How long is that? Depends on the meat. Rarely is any meat done within an hour, but I’d check a store-bought chicken then. I find pheasants and rabbits take about 90 minutes, boar, pork and hares about 2 hours, and venison and beef up to 3 hours or more. Use your judgment.
  7. Right before serving, test for salt and add some if needed. Add black pepper and the parsley and stir well. Serve with mashed potatoes, rice, polenta or bread. Simple sauteed greens are a good accompaniment. A big red wine is also a must, ideally something Spanish, like a Rioja.
 
JW - first thought: " I KNOW he posts great things to eat. He isn't REALLY eating those himself, IS he!??!"

Glad to know its for the peckers! LOL!
 
dale2242 said:
I save my extra bacon grease and mix it with wild bird seed to make cakes for the birds.
Click to expand...
We save all of our venison fat and run it through the meat grinder with a 1/4" plate when we are done cutting up our deer. We pack the ground fat in 5 qt. ice cream pails and freeze it. It is relatively easy to bust off a chunk and when it thaws we mix it with cheap peanut butter and pack it in 1" diameter holes bored an inch deep, in rows, in an old Popple log. The birds have slightly enlarged the holes over the 20+ years we have used this but it works slick and the birds love it.
Now bacon grease, the ambrosia of cooking fats, gets saved for, well, cooking. I don't think my frijoles refritos would be the same without bacon grease, although lard is a fair substitute. Bacon grease is simply too precious to give to the birds, sorry birds.
 
Can't really feed them around here. I kind of live in a clearing in the woods. It does them more harm then good. We have plenty of natural sources here. Overgrown creek banks.
Corn field, barley field, soy been, berries.
I tried to for a while to feed the finches.
But the geese would come out of the creek. The crows would come too, and bully the smaller birds.
Plus it left them in a wide open space where the hawks would zoom in on them.
Squirrels, coons and Ground hogs became an issue
Then because of the extensive feral cat population I got tired of picking dead birds out of the yard.
Decided they are best not being baited.
Plus the woodpeckers live on the bugs in the dead wood by the creek not too far from the yard. Have about 4 currently. They have thrived and stayed for years without my help.
So I decided to get a set of binoculars and watch from the porch. From a distance.
The only thing I feed now is humming birds. Nothing seams to mess with them. I actually buy the special formula for them and not just sugar water. I feed sparsely in the summer. Then stop early in the fall, so they will move on. If you feed thru winter or too late in the fall, they will depend on you. Miss one or two feeding in the winter and humming birds die. They come back in the spring when they want.
 
Last edited:
Knife cook stew. Chuck roast carefully trimmed and cubed. Browned in the rendered fat trimmings. Slow simmer with water and a cup of Pinot Noir, which will accompany. Lot of mushrooms, carrots and celery. A very modest amount of marble sized Yukon Gold potatoes. Fibrox utility and Opinel knives. I had to say NO to the offer of my wife's B*&#$!?%s.

Stew.jpg
 
minestrone soup -- always get me. In grade school an Italian friend's mom always had something in a pot on the stove. Asked what was in it - whatever left over from last meal. What did she call it? minestrone soup! Ask for Lasonya in Italy -- wow, different that what we get here. Ravioli in France? Never heard of it. But they do have the exact same thing with a different name.
Tonite - burger patty, rice and peas plus a blueberry muffin (last nite's) and bananas and red raspberries. Yum.
 
Last edited:
When I lived in a college dorm as a freshman (early 70's) the guys across the hall were of Italian descent. One weekend, one of the parents cooked spaghetti for the whole floor. Nothing like the spaghetti I ever had. The sauce was more like a minestrone soup than the tomato based sauce that mom made. No meat in it, either. Mom always used ground beef, no meatballs.
 
Anything with chicken(other than soup) is chicken delight. Anything with beef is either steak or burger. Last nite was chopped chicken wrapped in large pasta with white 'sauce'. My dog has a name, my food doesn't.
 
You must log in or register to reply here.