Ingredients: |
Ingredients: Ingredients added to large pot (guessing 3-gallon):
2 qts of cold tap water to start; add as required to keep things sloupy
½ bag of Black Beans, soaked about 36 hours, triple rinsed
1/3 cup Lentils
1 White Walla Walla Onion, chopped
2 Corn on the Cobb, White, Organic, shucked
1 large Yellow Squash, chopped
1 modest Head of Broccoli, chopped
4 Carrots, slender, about the diameter of my thumb, chopped
4 Stalks of really green Celery, chopped
1 bundle of Green Chard, fleshy leaves chopped, stalks tossed
1 28-oz. can of Petite Diced Tomatoes; a 2nd can may be added to develop more tomato base.
1 handful of Crimini Brown Mushrooms, chopped finely
1 palm of Ground Flaxseed
1# fresh ground Buffalo: drained juice into kettle halfway through searing/browning*
1# fresh ground grass-fed Lamb (ba-a-a-a-a!), same as above*
3 handfuls of Fresh Green Beans, chopped (makes about 3 cups) – added late after some boiling to make room.
Spices:
½ dozen whole black Peppercorns + a few twists from the ol’ peppermill
1 big palm of Salt; adjust to suit
Couple glugs of Extra Virgin Olive Oil
Hand full of garlic cloves, minced
1 Anaheim Chili, deseeded, minced
1 Serrano Chili, deseeded, minced
1 palm of fresh Thyme (leftover from the last stew)
1 palm of fresh Sage (ditto)
1 handful of no-so-fresh Basil Leaves (going south quickly)
1 pinch of Fennel Seeds
2 dashes of Yellow Curry Spice
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Directions: |
Directions:All this fills the pot to about ½ inch from the top. Allow a gentle boil. It will decrease 1” per hour. *Parallel to this, sear ground meats individually: Kibble them up like for making tacos; because the meat is so lean, I like to drain the some of the liquid into the kettle to get the flavor, and then finish off by searing the meat well. This reduces the liquid, and the browning process actually enhances the meaty flavor. When ready, add the meat to the kettle. Black beans require 2 hours of cooking: I plan to cook on low heat, just above a simmer for 3 hours, and then add one more can of chopped tomatoes. Makes about 24 bowls. |
This recipe for Kingfish Buffalo-Lamb Pepper Pot is from