1st cold weather cook using my mamou pan
it finally got cold here. this morning was 60 degrees and the only hit 75. when we were in breaux bridge louisana this summer i picked up a cajun classic cast iron pot with skillet lid down in mamou. does great chicken put i have been waiting for it to get cold (and to be honest after getting snaked out of the perfect bbq restaurant for sale i needed a treat) so here's what i made and here's where it's from. being from good scotish,german and native american stock i made baeckeofe caveau d'eguisheim--alsatian mixed meat stew. even though the french robbed that part of the world from the german's it's still german thru and thru.
if you have a mandolin it will make it ez to do. my prep time for the whole thing was under 35 mins. ok here we go;
meat and marinade
1 lb. beef cubed about 3"
1 lb. pork cube the same
1 lb. lamb same thing
1 bottle riesling wine or tokay
4 carrots peeled and sliced thin
2 medium onions sliced thin
3 cloves garlic peeled
2 or 3 bay leaves
2 Tbs. dried thyme
2 Tbs salt
24 hours before cooking combine all this in a gallon freeze bag and reefer it.
veggies;
4 lbs. waxy potatoes thin sliced (a mandolin makes child's play of this)
1 lb. onion thin sliced
3 leeks cut into thin rings
putting it togehter----
preheat oven to 375f
drain and seperate the meat from the veg in the marinade. SAVE EVERYTHING!!!!!
take 1/3rd of the potato and lay those into the pot
take 1/3rd of the onions and lay those in (like yer doing lasagnea)
take 1/3rd of the leeks and those are in.
now add 1/2 the drain meat and salt and pepper those good.
now repeat the 1/3rd thing again and add the last half of meat and again salt and pepper.
lay out the last 1/3rd of potao,onion and leeks on top and then over that thrown in the veg from the marinade and the wine too!!!
put a lid on all of this and bake at 375 for 3 hours.
take out and let rest for 30 mins or so.
lift a can of beer and thank good you are german and laff that you got revenge on the sheep that caused your family to leave scotland!!!!!! oh and since we are in the usa thank your greatgrandma the native american for not scalping greatgrandpa lol!!!!!
hope everyone is having as nice a meal with someone they love like i am today and to heck with work and life's problems!!!!!!!
jack
if you have a mandolin it will make it ez to do. my prep time for the whole thing was under 35 mins. ok here we go;
meat and marinade
1 lb. beef cubed about 3"
1 lb. pork cube the same
1 lb. lamb same thing
1 bottle riesling wine or tokay
4 carrots peeled and sliced thin
2 medium onions sliced thin
3 cloves garlic peeled
2 or 3 bay leaves
2 Tbs. dried thyme
2 Tbs salt
24 hours before cooking combine all this in a gallon freeze bag and reefer it.
veggies;
4 lbs. waxy potatoes thin sliced (a mandolin makes child's play of this)
1 lb. onion thin sliced
3 leeks cut into thin rings
putting it togehter----
preheat oven to 375f
drain and seperate the meat from the veg in the marinade. SAVE EVERYTHING!!!!!
take 1/3rd of the potato and lay those into the pot
take 1/3rd of the onions and lay those in (like yer doing lasagnea)
take 1/3rd of the leeks and those are in.
now add 1/2 the drain meat and salt and pepper those good.
now repeat the 1/3rd thing again and add the last half of meat and again salt and pepper.
lay out the last 1/3rd of potao,onion and leeks on top and then over that thrown in the veg from the marinade and the wine too!!!
put a lid on all of this and bake at 375 for 3 hours.
take out and let rest for 30 mins or so.
lift a can of beer and thank good you are german and laff that you got revenge on the sheep that caused your family to leave scotland!!!!!! oh and since we are in the usa thank your greatgrandma the native american for not scalping greatgrandpa lol!!!!!
hope everyone is having as nice a meal with someone they love like i am today and to heck with work and life's problems!!!!!!!
jack
