Winter storm is coming tomorrow. Figured I better one last time. Just kidding, I grill year round. Chopped up veggies and steak. Both getting a bath in teriyaki. Skewered up Jumbo shrimp for my wife. I’m trying to butter her up. I found a used S&W 38 at my LGS and she said no more guns for a while. They’re going on the grill shortly.
This ain't no Avocado Toast wussy hipster food, this is Seared Pork, roasted beets, parsnip, carrots, spuds, onions, mushrooms and garlic, with real salt and spices CHUNKY STEW! Manly food for manly men and fair lassies and even them hairy women that call themselves wimmin! Hipster Millennials will get triggered and run to their safe spaces when they see the size of the vegetable chunks! They can't handle the robust, meaty flavors of swine who's throats got slit with big knives and the rich earthy roasted root vegetables. They cant even lift an empty cast iron stew pot for god sakes! Sear yer salted and black peppered pork in pork fat, that's right LARD....pure PIG FAT! LARD LARD LARD! The mere mention of the name LARD and the pale sickly looking vegans recoil in fear, curling up into a little scrawny bone sack of a ball and whimpering while sucking on their tofu fingers. get a good color on that cubed swine and set aside in a smaller pot. Add a cup of beef or vege stock and simmer. A little rust on the pot? aint gonna hurt ya, its a dietary supplement! time to chop root vegetables. Use the Expat cleaver, and make it sing its song. Thump thump thump,like your chopping up a torso! This will cause those unwanted guest to leave......running to their safe space because the big bad man has a knife and it scares them! crank the heat again on the massive stew pot and add some olive oil. Heat until shimmering and drop in the parsnips and carrots. Roast them for a bit, turn often. add the beets, don;t forgot a massive onion or two, and a pound of chunked garlic. Hell the more the merrier, you don;t need no bug spray, let the garlic oils seep thru your skin. Coupled with chainsaw exhaust, diesel fuel, cheap after shave and tree sawdust and some good bourbon, outta keep the bugs away and smells like heaven turn the heat up to max and give it all a good stir and drop in another liter of beef stock to break the glaze. Stir and scrape and add about 6 cups water, it will simmer down......add some rosemary too. add some spuds! and mushrooms! cut em chunky! you should only get one vegetable or meat chunk per spoon, thats how chunky you want it! a tablespoon or three of turmeric adds amazing health benefits, flavor and color to your stew. simmer on low for 3 - 5 hours. Add water or beer or a good spicy strong red wine as needed. this is better cooked over an open campfire, in a big pot suspended from a tripod, cook it all day long. Guard it with a firearm.
This was mostly front shoulder chunks, canned/frozen in quart jars in a brown sugar and apple cider vinegar solution for 2 years. Melt in your mouth tender.
Today's lunch- leftover chunked pork chop, collard greens, tomato,few dashes of smoked Chipotle tobasco and Everglades cactus dust. Side of lima beans with same seasoning. Chunky cornbread topped with honey for dessert, washed down with collards pot liquor
I love collard greens, esp a good old southern recipe.....but the damn foodie hipsters up here have driven the price of collards up to about $5 - 6 CDN per BUNCH (small bunch) , same with Okra........ damn that looks tasty wolf......love me a lot of lima beans......
just started this roast stew now. cheap roast, with a nice fat rind, rubbed with salt, black pepper, hungarian paprika, and coriander on all sides, then seared in a larded hot cast iron pan all side. while the roast was being seared, i chunked red spuds, parsnips, onions and added whole garlic cloves (lots) and seared them in a hot oiled dutch oven after the veggies were seared a bit, i broke the glaze with a cup of dark roast espresso. Adds an insane amount of depth and flavor. Followed that with a beer for me and a beer for the pot pot roast on top, into the oven at 375 for 3 hours 20 minutes
