Gold Coast Stew Recipes

Steps:

• Peel shrimp; place shells in a saucepan. Refrigerate shrimp until ready to use. Add celery ends and onion peel to pan; chop remaining celery and onion. Using the leftover bits of onion and celery will layer the flavor and result in a flavorful broth. Add broth; bring to a boil over medium-high heat. Reduce heat to low; simmer 30 minutes. Meanwhile, cook sausage in a large Dutch oven over medium-high heat, stirring often, 7 to 8 minutes or until browned. Remove sausage; pat dry. Wipe Dutch oven clean. Sauté celery, onion, and peppers in hot oil in Dutch oven over medium-high heat 5 to 7 minutes or until onion is tender. Add garlic, and sauté 45 seconds to 1 minute or until fragrant. Stir in potatoes, next 4 ingredients, and sausage. Pour broth mixture through a fine wire-mesh strainer into Dutch oven, discarding solids. Increase heat to high, and bring to a boil. Reduce heat to low, and cook, stirring occasionally, 20 to 30 minutes or until potatoes are tender. Add fish; cook 2 to 3 minutes or until just opaque. Add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. If desired, stir in crawfish, and cook 2 to 3 minutes or until hot. Discard bay leaves. Add salt and pepper to taste. Spoon seafood into warmed soup bowls. Top with desired amount of broth. Serve immediately with Griddle Corn Cakes and Spiced Mayonnaise.

Steps:

• In large skillet, cook and stir peppers, garlic and onion in butter until onion is tender. Drain off fat. In medium bowl, blend tomato paste and peanut butter; stir in broth and seasonings.
• Add bvroth mixture and chicken to skillet. Cook and stir over low heat until heated through. (If stew is too thick, stir in additional chicken broth.) Serve over rice; pass your choice of accompaniments.
• Accompaniments:.
• chopped green pepper.
• shredded coconut.
• chopped peanuts.
• sauteed bananas.
• chopped green onion.
• tomato diced.
• eggplant slices.
• pineapple cubes.
• *Chicken broth can be made by dissolving 3 chicken bouillon cubes in 3 cups boiling water.

Steps:

• Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
• Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes.
• Add the onion and garlic and saute 2 minutes more. Stir in the carrots, peppers, and chiles and cook 1 minute more.
• Add the hominy, water, salt, and pepper and bring the mixture ot a boil.
• Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender.
• Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls.

Steps:

• To cut gold nugget squash easily:.
• Wash each squash. Place whole squash in oven for about 45 minutes at 350F or until it punctures with a sharp knife. Let sit for a few minutes. Using oven mitts to hold the squash, cut a 3- to 4-inch circle around the top stem (opposite flat end). Save cut end for bowl lid.
• To peel pearl onions:.
• Place in boiling water for 2 to 5 minutes; blanch lightly. Remove from boiling water. Chop off end of pearl, and squeeze flesh out of skin.
• In a Dutch oven, brown meat, in 2 Tbsp oil. Add water, dried mushrooms, potatoes, carrots, garlic, onions, and pepper. Cover and simmer for 2 hours.
• Stir in bouillon and tomatoes. Remove squash 'lid' and set aside; discard seeds and loose fibers from inside. Place squash in a shallow baking pan.
• Spoon stew into squash and replace the lids. Brush the outside of the squash with the remaining oil. Bake at 350 degrees F for 1/2 hour or until the squash is tender (do not over bake).
• Serve each person one squash bowl with stew.

Steps:

• Place all ingrediants in a 3 quart stew pot and stir until mixed. Cover and bake in a 200 F oven for 3 to 4 hours.