Tuesday, June 7, 2016

WDW - Epcot - United Kingdom - Rose & Crown Guinness Stew


2 pounds sirloin cubes cut into 1-inch cubes
1 ounce olive oil
1 each dry bay leaf
8 ounces diced onions
4 ounces diced carrots
½ ounce chopped garlic
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
¼ teaspoon red chili flakes
8 ounces Guinness stout
1 quart beef broth

Method of Preparation:
•  Place steak and flour in plastic zip lock bag; seal and shake vigorously to coat

• Heat oil in large, heavy bottomed stock-pot; add steak and cook over medium-high heat until browned, stirring occasionally. Reserve remaining flour in bag. Sear sirloin cubes in a large stock pot in a small amount of olive oil, add the bay leaf.

• Add bay leaves, garlic, and onions and cook about 5 minutes until tender. Sprinkle in remaining flour; cook 1 minute, stirring constantly.  Add the garlic, thyme, rosemary, and chili flakes. Cook for one minute.

• Slowly stir in Guinness Stout while scraping the bottom of the pan to loosen any particles. Stir until smooth, thickened, and bubbly. Season with salt and pepper. Simmer 10 minutes.

• Slowly stir in the beef broth and bring to a boil. .

• Cover, reduce, heat, and simmer 1 hour. Stew will thicken and reduce by at least ½. Discard bay leaves before serving.

Cook's note:

Sometimes I like to make this in my slow cooker (Ninja). I follow all the steps above and set to slow cooker setting on low for 4-6 hours.

Source: Brandon, P. (2006). Delicious Disney. New York, NY: Disney Editions.


Friday, June 3, 2016

Enchilada Soup

Time to prepare: approx. 1 ½ hours. You can keep on low for hours. It freezes very well.

 I varied the initial recipe as follows:  

5 cloves of garlic

2 cups diced onion (1 large)

1 tbsp Cumin

1-2 tbsp Red Chili Powder (from new Mexican red chilies)

3 - 15 oz. cans red kidney beans (I increased the amount. You can try other beans,.I use Kidney, black, and pinto)             

4 – 21/4 oz. cans sliced black olives                

3 – 15 oz. cans tomato sauce

1 – 15 oz. can diced Mexican tomatoes           

1 - 2 oz. can diced green chilies (I omit this if the Mexican tomatoes contain chiles).

1 – 19 oz. can/jar enchilada sauce    

Added ½ of roasted chicken - shredded (I use ground beef sometimes as well)                        

I - 16 oz. bag frozen corn (I add)
½ dozen corn tortillas torn into pieces            

2 cups sour cream (I add to each bowl to taste. Also, if freezing helps to leave the sour cream out)
Also, I added the shredded cheese to each bowl individually.

-½ lb. grated cheddar cheese                          

               -¼ lb. grated Jack cheese

You’ll make everything in one large stock pot. Saute onions and garlic in oil. Add vegetarian meat (if using) until browned. Add olives, tomato sauce and enchilada sauce. Simmer covered. Add beans, chilies, corn, tomatoes and sour cream. Heat low to medium, stirring frequently. Do not boil. Slowly add in cheese, stir until melted.


Add torn, and/or crumbled tortillas, let dissolve.

Add fresh tortilla wedges prior to serving.

Saturday, May 28, 2016

Pulled Pork Sliders with Brussels Sprouts Slaw




·  1/2 cup apple cider vinegar

·  12 ounces shaved Brussels sprouts (about 3 cups)

·  1/4 cup mayonnaise

·  2 tablespoons buttermilk

·  4 teaspoons lemon juice

·  1 tablespoon sugar

·  1 teaspoon Dijon mustard

·  1/2 teaspoon celery salt

·  Kosher salt and freshly ground black pepper


·  2 tablespoons paprika

·  2 tablespoons smoked paprika

·  1 tablespoon onion powder

·  1 tablespoon garlic powder

·  1 tablespoon cumin

·  1 teaspoon cayenne

·  Kosher salt and freshly ground black pepper

·  3 pounds bone-in pork shoulder roast (Boston butt)

·  2 onions, sliced thick

·  1 cup barbecue sauce (I use Kinder sold at Costco, 2 bottles for under $8.00)

·  1/4 cup chicken broth

·  Brown sugar, as needed

·  Apple cider vinegar, as needed

·  24 slider buns or dinner rolls, such as King's Hawaiian Sweet Rolls

 Special equipment: a 6-quart slow cooker and an immersion blender

For the Brussels sprouts slaw: Heat a large skillet or
saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.

In a large bowl, combine the
mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.

For the pulled pork sliders: In a medium bowl, whisk together the paprika, smoked paprika, onion powder, garlic powder, cumin, cayenne and 1 teaspoon salt. Massage the mixture into the pork, wrap it tightly in plastic wrap and refrigerate overnight.

When ready to cook, put the onions in the bottom of a 6-quart slow cooker insert. Unwrap the seasoned pork and put it fat-side up on top of the onions. Pour the barbecue sauce and chicken broth over the pork. Cover and cook 9 to 11 hours on low or 5 to 7 hours on high. The meat is done when you can easily pierce it with a fork and it slips away from the bone.

Note: I had gotten a crazy great deal on the pork butt bone in. It was 9lbs and to large for the slow cooker so I just followed these instructions. I used my turkey pan and cooked it at 220 degrees for 10 hours.


Gently transfer the cooked pork to a large baking dish and cover loosely with foil. Pour the cooking liquid from the slow cooker into a gravy separator and allow the fat to rise (or use a large spoon to skim the fat from the cooking liquid). Pour the defatted liquid into a high-sided bowl or saucepan and add the onions from the slow cooker. Using an immersion blender, puree the onions and liquid until you have a smooth, thick sauce. Season the sauce with brown sugar, vinegar, salt and pepper.

(Photo's to come)

When the meat is cool enough to handle, use 2 forks or your fingers to shred the meat. To use 2 forks, hold 1 in each hand, place the tines back-to-back in the meat and pull in opposite directions, breaking the meat apart as you pull. Discard any bones, visible fat and gristle. Add sauce to your desired level of moistness and toss to combine.
(Photo's to come)

Arrange the buns on a dry work surface, placing the tops and bottoms side-by-side with the insides facing up. Place about 2 ounces of pork on the bottom half of each bun, top with about 1 tablespoon of the Brussels sprouts slaw and cover with the top of the bun.

(Photo's to come) 

Recipe Source Tiffani Thiessen