Fire Stew

This is one of my most popular recipes. People come over to eat this often or when they’re here they ask if I will make it for them. I have been asked repeatedly for my recipe, and it was difficult to write it down because I make it a little different every time. I’ll change the meat, or some of the vegetables or some of the seasonings depending on my mood. So, here I will put down the basic recipe and you can play with it as you like to suit your individual tastes.

Just so  you know, this stew is meant to be very spicy, so if you don’t like spicy foods, you will need to make a lot of modifications to the recipe.

Ingredients :

• 1-1 1/2 lbs of meat. This could be chorizo, hamburger, ground turkey, shredded chicken, venison or whatever type of meat you prefer. I would not recommend pork for this stew.
• 2 15 oz cans of tomato sauce
• 1 6 oz can of tomato paste
• 1 14.5 oz can of diced tomatoes (I prefer the petites in garlic and olive oil)
• 2 tbsp olive oil
• 1/2 cup of sweet red wine (I generally use a cheap Merlot)
• 5-6 whole carrots (sliced)
• 4-5 stalks of celery (sliced)
• 1 can or the equivalent of green beans
• 2 cans of whole potatoes (you can actually use raw potatoes that are better for you, but I hate to peel and wait the extra time to cook for the potatoes to be ready. If you do use raw potatoes, use the small ones, like the golden or the baby reds)
• 1/2 cup sliced Jalapeños
• Hot sauce
• 2 tsp chopped Cilantro (fresh or dried)
• 1 tsp chopped Basil (fresh or dried)
• 2 tsp chopped Parsley (fresh or dried)
• 2-3 cloves of crushed or minced garlic
• 1 tsp dill
• 2 tbsp season salt
• 2 tbsp Morton’s Nature’s Seasoning (there is a reduced salt version I prefer)
• 2 tsp fresh ground mixed peppercorn (it comes in a grinder and is very delicious for any pepper use)
• 2 generous splashes of lemon juice
• 1 1/2 cup brown rice
• 1 1/2 cup water

 

In a large dutch oven, set on medium-high heat, add tomato sauce, tomato paste, diced tomatoes, meat, seasonings, lemon juice, wine, olive oil, jalapeños, 4 splashes of hot sauce and cook until meat is partially done, stirring occasionally. Add water and rice along with all raw veggies. Turn up heat and stir regularly until liquid begins to boil. Allow liquid to boil for 10 minutes, stirring frequently.

 

Lower heat to medium-low and allow to simmer for about 30-45 minutes. Stir often enough to keep the rice from sticking to the bottom of the pan. Continue cooking until rice is done and veggies are cooked until they are cooked but still firm.

 

I often serve in a bowl with shredded mild cheddar cheese on top, then stir the cheese into the stew before eating. It’s absolutely delicious.

 

Breakfast Burritos

This is a recipe that I have been using a long time. I make a few modifications from time to time, but this is the base recipe. Feel free to make some modifications to suit your taste as needed.

• 2 Packages of Lil’ Guy Tortillas (Burrito Size) – These stay good in the refrigerator for a fairly long time and do not stick after being refrigerated.
• 1 to 1 1/2 dozen eggs (I use brown eggs)
• 1 lb. Chorizo (Mexican sausage) – You can substitute other sausage as you like, I prefer chorize for the spiciness it adds.
• 1/4 cup chopped Jalapeños or other type of pepper.
• 1/4 cup diced Onion (I use red onions, though even frozen onions will work)
• 1 can of diced Tomatoes
• 1 cup diced Potatoes
• Olive Oil
• Milk
• Dry red wine
• Lemon Juice
• Sea Salt (or regular)
• Ground Pepper (I like Peppercorn Medley in the grinder)
• Herbs for flavor (I like Parsley, Basil, and Cilantro)
• 1 full 10 oz. or larger bag of shredded cheese (I prefer mild cheddar or a Mexican/taco blend)

In one skillet, cook chorizo with a small amount of dry red wine and a couple splashes of lemon juice. Cook on medium heat until the sausage is fully cooked. Drain excess fluid out of the pan.

While the meat is cooking, in a second pan, use a small amount of olive oil to fry the diced potatoes. Once they are golden brown, add Jalapenos, Onion and saute on medium-low heat. Once meat is cooked and drained, add potato mix to the meat, keep on medium heat and add diced tomatoes.

In a bowl, crack all eggs, whisk together with a small amount of milk and add them with the diced tomatoes in the meat/vegetable mix. Keep heat on medium and add reasonable amount of seasonings. Mix thoroughly together and let cook, stirring occasionally until egg mix is completely cooked. Turn off heat and put a layer of cheese on top of mix and let sit for 5-10 minutes until cheese is melted.

You can warm the tortillas in the microwave for about 20-30 seconds or on a flat skillet. If you use the skillet method, a few seconds on each side is sufficient. Put enough of the filling into the tortilla shell to cover the center of the tortilla, covering about 1/3 of the tortilla. Sprinkle cheese on top. Roll one side over mixture, fold the bottom part upward, then roll tortilla over until no mixture is showing except through the top opening.

Feel free to add salsa, hot sauce, or any other condiments you like.

Enjoy!