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I would probably use a Elk roast in a crock pot...onions, carrots from the garden, celery etc...slow cook and a little green chile pepper.
Dutch oven biscuits...with the gravy..oh yeah.
and a good hmmm Zinfidel or ????
After the first frost of course....
Jesh we are still havin lots of Monsoon's and warm weather.
Not really ready for the short days yet.
Mmmm, I always start thinking about those sorts of suppers around mid-August or so. The weather is still pretty warm most days, but it's getting dark a little earlier each day, and there are nights when I need an extra blanket on my side of the bed.
One of our family's very most favorite cold-weather meals is beef-barley soup, or, as we call the spouse's concoction, beef-barley stewp. He has never yet, in three-plus decades of practice, managed to make a thin soup; they always come out pretty well solid with good stuff, more like a stew than like a soup. Hence, stewp.
We save leftover pot roast and gravy in freezer bags, even if there's only a few ounces of meat left. By the time we get to the first crisp, cool evening of autumn, there'll be enough bags of leftover heavenly-tender, juicy pot roast and gravy to form the basis of an absolutely fabulous stewp.
The spouse starts with the leftovers, adds some beef broth and the barley, and cooks it until the barley is about 2/3 done. At that point, he adds cut-up carrots and cooks a while longer, then when both carrots and barley are close to done, he generally dumps in some frozen peas. Once the peas are hot through, dish it up, cut up some good crusty bread to go with, and let the chilly winds howl all night - you'll be toasty warm and full of stewp!
We save leftover pot roast and gravy in freezer bags, even if there's only a few ounces of meat left. By the time we get to the first crisp, cool evening of autumn, there'll be enough bags of leftover heavenly-tender, juicy pot roast and gravy to form the basis of an absolutely fabulous stewp.
The spouse starts with the leftovers, adds some beef broth and the barley, and cooks it until the barley is about 2/3 done. At that point, he adds cut-up carrots and cooks a while longer, then when both carrots and barley are close to done, he generally dumps in some frozen peas. Once the peas are hot through, dish it up, cut up some good crusty bread to go with, and let the chilly winds howl all night - you'll be toasty warm and full of stewp!
Will you rent your spouse out? I want some stewp.
Pot roast, barley, frozen peas and crusty bread. I will bring a nice wine--what would you prefer?
Pot roast, barley, frozen peas and crusty bread. I will bring a nice wine--what would you prefer?
TAkeAhike
Well, I'm pretty tookish when it comes to sharing the spouse, but we both love feeding people, so stop up by Madison some time and join us for supper!
Seriously, he is literally incapable of preparing stewp for fewer than 8 people, and with just the two of us and occasionally the daughter at the table, a single batch generally becomes several days' worth of suppers. It's much more fun to share a big pot-full with a half-dozen or so good friends.
We are in the middle of monsoon season here so only dreaming of cool weather. I will probably cook some kind of soup just don't know what yet. I know it will be nice for it to be cool enough to use my oven more than I do now. Maybe some homemade pumpkin bread would be good.
When it is cold I like to start my day with eggs (I use egg whites though) and make a scramble with tons of veg that I have on hand...maybe some cheese... W/ HOT SAUCE... and MAYBE a couple of Lite all Natural Sausage Links if I have them on hand... Then for Lunch some type of hot toasted sandwich... I have a much loved sandwich maker that I use often on cold days- melts that cheese so nicely and crisps the bread w/o adding the fat of a frying pan like with a grilled chs sandwich...(I use FF cheese and that can be tough to melt right at times)... And dinner might be a crock pot full of homemade Soup... something steamy hot and full of Veggies... I love my veggies....
Well, I'm pretty tookish when it comes to sharing the spouse, but we both love feeding people, so stop up by Madison some time and join us for supper!
Seriously, he is literally incapable of preparing stewp for fewer than 8 people, and with just the two of us and occasionally the daughter at the table, a single batch generally becomes several days' worth of suppers. It's much more fun to share a big pot-full with a half-dozen or so good friends.
Oh, good --is it Madison, WI? I have heard great things about that city.
I will search the Atlanta area again for someone like him. A man that can make good stewp would have an advantage with me. LOL--how does the kitchen look after he is finished? My philosophy--it is good to let the pots/pans, dishes soak for a while. They arent' going anywhere.
Enjoy your feast. A key lime pie would be good for dessert. I can make those.
Good times.
TakeAhike
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I will probably cook some kind of soup just don't know what yet. I know it will be nice for it to be cool enough to use my oven more than I do now. Maybe some homemade pumpkin bread would be good.
