Genealogy Stew

My genealogy in stew form. Polish, Lithuanian, Russian, and more

Kielbasi Soup
Serves 4?

1 lbs Kielbasa, diced
1 huge onion, fine chop
2 ribs celery, fine chop
2 cloves minced garlic
1 tsp Caraway seeds
1 cup Apple Cider or Juice
2 lbs Sauerkraut, drained and lightly rinsed
6 cups (1 giant can) Chicken stock
1 bottle beer
2 red potatoes, scrubbed and cubed
1/2 tsp Thyme
1/4 cup apple cider vinegar

Caramelize kielbasa in a soup pot. Add onion and celery, and saute. Add garlic and caraway, and season aggressively.
Once garlic has softened, deglaze with cider/juice, and reduce well.
Add kraut, broth, beer, and thyme. Bring to a boil, and simmer about 45 mins, until potatoes are done.
Finish with vinegar.

Simple Pasta, with Mussels

Linguine with Mussels and Kale
Serves 6

1 lbs Linguine
Olive Oil
1 med onion, thin 1/4 moons
2 cloves garlic, superthin sliced
1 tsp Chile flakes
2 lbs cultivated Mussels, prepared
1 small bunch Kale, prepped and rough chopped

Cook pasta, reserve 1 cup liquid
Put kale into the microwave for a little while, until it shrinks a bunch. This way it fits into the pan easier.
Saute onion, garlic and chile. Season.
Add mussels, and cook covered until they just start to open. Add kale, mix, and cook until the mussels are done.
Mix with the linguine, and cooking water if necessary.

Basic Red Sauce

Basic Tomato Sauce
Makes about 60oz

Olive oil
1 med Onion, chopped
2 sticks celery, fine chopped
3 cloves garlic, super-thin sliced
1 Tbs Chile flakes
Salt and Pepper
2 28oz cans Crushed Tomatoes
1/4c Wine (any color)
1 jar/container Green Olives, pitted and sliced
1 tsp Oregano
1/2 tsp Thyme
1 handful Basil, rough chopped

Saute onion, celery, garlic, and chile in oil. Season.
Add tomatoes, wine, olives, oregano, and thyme. Stir to combine, and simmer partially covered for 1 hour.
Finish with a glug of olive oil and the basil. Re-season if necessary.

Old Timey Soup

One of the staples of early American slave food, as a soup.

Hoppin John Soup
Serves 6

1 larger onion, diced
2 sticks celery, diced
1 clove garlic, minced
Salt and Pepper
Olive Oil
3 cups diced ham, rinds reserved
2 Qt Chicken Stock
2 lbs frozen Blackeye Peas, defrosted if possible
1 bunch Collards, de-ribbed and chopped
1/4 cup apple cider vinegar
Tabasco, to taste

In a soup pot, saute onion. garlic and celery. Season, and cook until soft. Add ham and cook another 10 minutes.
Add stock, rinds, and peas. Bring to a boil, and simmer 1 hour.
Add greens and simmer 45 mins-1 hour more.
Remove rinds and puree about half of the soup, and return to the pot.
Finish with vinegar and Tabasco, to taste.

Lesson Learned

Note to self:

Do not substitute steamer clams for littleneck clams. Or for anything. Or use steamers, ever. They really suck. Unless you like sand.
And the big ones look like small geoducks.

Kthx

Chicken Dinner, Caribe

A complete Caribbean chicken dinner - and I even made the recipe up myself!

Caribbean Braised Chicken with Mashed Yucca and Mojo
Serves 4

Chicken:
8 Chicken Thighs, cleaned and seasoned with Creole/Jerk spices
1 Tbs Achiote Paste or Olive Oil
1 large shallot or 1/3 onion, minced
1 habanero pepper, minced
3 cloves garlic, minced
Juice of 1 Orange, Juice of 1 Lime
1 tbs Cilantro, chopped
1/2c White Wine
1 Mango, diced
1 can Corn, drained
1/2 jar sliced pimento olives
Cilantro

Yucca
1.5 lbs (1 Bag) frozen Yuca, thawed and cubed
2 Tbs Olive Oil
2 Cloves garlic, minced
Juice of 1 Orange and 1 Lime

Chicken
1. Season chicken. Sear in a pan over high hear. Reserve.
2. Heat achiote paste or olive oil in a pan, and saute garlic/onion/habanero. Deglaze with orange/lime juice, wine and cilantro. Season.
3. Add chicken back to the pan. Bring to a boil, cover, and braise 20 minutes over medium-low heat.
4. Add mango,corn, and olives and braise another few minutes, until mango softens some.
5. Season to taste, and finish with a handful chopped cilantro.

Yuca
1. Cook yuca like potatoes for mashing - to fork tender
2. Drain and add juices, garlic, olive oil, and season.
3. Mash and eat.

Kinda Southern Pasta

This works with that scary no-fat "Half-and-Half" too, just add a little sour cream and cornstarch slurry to help it thicken.

Pasta with Ham and Peas

1 lbs Small Shells or Macaroni
Olive Oil
4 cloves garlic, chopped
1 10oz package peas, thawed
1 8oz package nice mushrooms, sliced
1/4 lbs chopped ham
1.25 cups Cream
1 cup Chicken Stock
1/4 cup Parmesan
1/4 cup Dill, chopped

Cook the pasta
Saute garlic in a pan. Add ham and mushrooms, and brown. Add peas and warm everything.
Add cream and stock, and bring to a simmer. Simmer 5 minutes, or until thickened some.
Mix everything together, and eat.