Any Home Bakers Here?

[ronott1]

Guess my post was confusing...the name of the recipe is Dublin Coddle and it's described as an Irish comfort food. I've had the recipe long enough, can't remember where I found it but will post it here.

8 slices of bacon, chopped into small pieces
1 pound pork sausages (I'm using polish sausage, can't get anything like bangers)
1 Tab flour
1 bottle Guinness beer
2 pounds potatoes, peeled & cut into bite sized pieces
2 large onions, cut into slices
4 cloves garlic, minced
4 Tab fresh minced parsley
3 bay leaves
1 tsp dried thyme
fresh cracked black pepper
2 Cups beef, ham or chicken broth

* Preheat oven to 300*
* Heat a large Dutch oven over medium-high heat. Add in the bacon and cook until crisp. Remove bacon to drain on paper towels. Leave the bacon grease in the Dutch oven.
* Add the sausages in (a few at a time, don't crowd the pan) and cook on each side until browned. Remove to a plate and when cool enough to handle, slice into 1" pieces.
* Reduce the heat to low, whisk in flour. Cook for 2 minutes, whisking constantly. Remove from heat.
* Whisk in the bottle of Guinness.
* Place half the potatoes in the gravy, followed by half the onions, half the garlic, half the bacon, half the sausage, half the parsley, the bay leaves, the thyme, and black pepper. Repeat layers with the remaining ingredients.
* Pour the broth over the whole thing. Place lid on Dutch oven and bake at least 2 hours (or up to 5 hours).

NOTE: Between the sausage, bacon and broth, this can be a salty dish. Do not add more salt without tasting first.

Makes 6 servings

Did you see crock pot instructions?

 

[ronott1]

I am a bit jealous. There is a place about an hour away where I can get bison. I’m allergic to venison though, so I would be afraid to try bison.
I would love to grow and can my own kidney beans! However, the issues I have been having with gardening makes me hesitate to try at this time.
I am not worthy of being in your presence!

Costco uses to sell ground Bison here. I will have to check next time I am there

 

[ronott1]

I am a bit jealous. There is a place about an hour away where I can get bison. I’m allergic to venison though, so I would be afraid to try bison.
I would love to grow and can my own kidney beans! However, the issues I have been having with gardening makes me hesitate to try at this time.
I am not worthy of being in your presence!

I made a Chili for a competition on Campus years ago. It won an award for being the hottest chili! It uses habanero chili and bottom sirloin steak

 

[wyoDreamer]

DH's 5-alarm chili uses habenaro chili's also, and 2 other types for a more "rounded" flavor. Not just heat, but actual flavor.
And Yah, all the rest of the competitors used ground beef only. Typical Wisconsin chili. I grew up with a chili that was more of a soup - I have adapted that recipe to how DH and I like it - nice and thick. So thick I scoop it up with crackers instead of a spoon. My secrete ingredient this time was 1/2 tsp of cocoa powder; shhh, don't tell DH or he may not eat it again, lol. It didn't add any real taste to it, but it gave the chili a little more depth to the flavor. And made it darker - or that could have been the black beans...

I have pinto beans, black beans and great northern beans in the cupboard that I want to can up. Growing dried beans is easy. as long as you can keep the deer out of the patch.

 

[R2elk]

Antelope makes excellent chili. I used elk and pinto beans in my current batch. I start with dried beans and prepare them as needed.

 

[N F C]

Did you see crock pot instructions?

Not with the recipe I used. It was pretty straight forward with making it in the Dutch oven...just layer the ingredients and put in the oven for a few hours.

 

[ronott1]

DH's 5-alarm chili uses habenaro chili's also, and 2 other types for a more "rounded" flavor. Not just heat, but actual flavor.
And Yah, all the rest of the competitors used ground beef only. Typical Wisconsin chili. I grew up with a chili that was more of a soup - I have adapted that recipe to how DH and I like it - nice and thick. So thick I scoop it up with crackers instead of a spoon. My secrete ingredient this time was 1/2 tsp of cocoa powder; shhh, don't tell DH or he may not eat it again, lol. It didn't add any real taste to it, but it gave the chili a little more depth to the flavor. And made it darker - or that could have been the black beans...

I have pinto beans, black beans and great northern beans in the cupboard that I want to can up. Growing dried beans is easy. as long as you can keep the deer out of the patch.

Cocoa powder is good in a lot of things. Espresso powder might be worth trying too.

Being from California, We had chili with beans in it.

I have a red chili pressure cooker recipe that uses uses dried new Mexican peppers. Subbing some of them with dried Habaneros would be good too! It also has cayenne pepper.

Ingredients

• 6 hot new Mexico peppers, dried
• 2 1/2 lbs beef chuck roast, diced (we used a cut normally used for carne asada)
• 2 tablespoons shortening
• 1 3/4 cups beef stock
• 1 teaspoon beef base, add to prepared stock
• 1 3/4 cups chicken stock
• 1 teaspoon chicken base, add to prepared stock
• 1 tablespoon flour
• 8 ounces spicy tomato sauce
• 1 tablespoon Hungarian paprika
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 3 tablespoons hot new Mexico chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1 tablespoon cumin
• 1 tablespoon dried Mexican oregano
• 1/2 teaspoon ground cayenne pepper
• 2 tablespoons masa harina (optional)

1. Steps:.
2. Break off stems of the chilies and remove the seeds.
3. Place chilies in pressure cooker.
4. Add beef stock, chicken stock and enough water to cover.
5. Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
6. While this is cooking, dice your meat and measure out your spices.
7. Release pressure by running under cold tap water until safe to open cooker. After the pressure has been released, put the chilies into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid.
8. Add shortening to pressure cooker pan and brown meat.
9. Sprinkle the flour over the meat and stir. The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
10. Stir in the Chile puree.
11. Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. Reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
12. Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
13. Bring mixture to a boil and cover the pressure cooker.
14. Cover and pressure cook for 30 minutes.
15. Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chili).
16. Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
17. The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.

 

[N F C]

Does anyone have a bierocks recipe they especially like? I know I can find one online but would rather try one someone here has made.

 

[pennyJo1960]

Does anyone have a bierocks recipe they especially like? I know I can find one online but would rather try one someone here has made.

found some online look tasty might have to give it a go

 

[N F C]

found some online look tasty might have to give it a go

I agree Penny!

I used to get them once a year at a festival when I lived in KS...haven't had any since and they were so good. Be a nice change of pace for dinner some night.