Chef John Johnson
posted on October 04, 2013 16:05
It’s been a great year so far and we’re into Red October. Go cards! Winding down on a great summer and Taste of Saint Louis just wrapping up, it amazes me that you can already see Christmas items on sale at stores around town and we have some awesome Holiday’s ahead of us. Let’s enjoy each of them.
Halloween is one of my favorite times of year, marking the end of the harvest season as we go into the winter months. All Hallows Eve has become a time to celebrate living rather than the dead. We all relish the day to be able to let loose and enjoy being alive with friends and family. Frightful parties, and exciting gatherings. So I challenge you to drink a toast to those who are with us as well as those who are no longer. Let loose and do the unexpected.
I am always looking for something fun and ghoulish. Whether, it’s Brain Sandwiches or Beef Tongue Sweet Potato Nachos and now a nod to Sleepy Hallow and the Headless Horseman. An edible Nightmare with tantalizing flavors, this will definitely trick and treat you. If you want to try this before making it, stop by The Beer House inside the RiverCity Casino? We will be serving it through out the month.
A shout out!!! To everyone in the STL! Let me know what you think?
Food only gets better when shared. I love the opportunity to share recipes with all of you. I want to know what do you like to cook, what’s your favorite food? I know there are items you have always wanted to try. Let’s try them together. Let’s play with food together and see what we can create. Tomorrow I am making fresh grilled corn tortillas what are you cooking?
Guinness Beef and Pumpkin Stew:
Short Rib Diced 1 to 11/2” diced - 5 lbs
Yellow onion diced - 4 cup
Carrot diced - 2 cup
Celery - 2 cup
Garlic - 6 each
Bay leaf - 2 each
Oil - 1/8 cup
Flour - 1 cup
Butter - ½ lb
Veal stock - 1 gal
Guinness Beer - ½ gal
Kosher salt - to taste
Black Peppercorns - 2 tsp
Cinnamon stick - 5 each
Pumpkin small (6” wide) - 4 each
Purchase short ribs with bone. Have your butcher cut the meat into large diced pieced also have him split and cut the bones into 2” pieces.
Warm half the beer with 1 tsp of peppercorns, 1 bay leaf and 1 cinnamon stick. Let cool to room temperature. Season the beef with salt and pour half the beer mixture over the short ribs. Refrigerate over night.
With oil sear off the bones in a hot 3 gal pot until brown, then add the meat. When meat is browned thoroughly add the carrots, celery and onion in 3 minute intervals, cook until caramelized. Deglaze pan with beer and add the additional seasoning. Reduce heat and cook until liquid has reduced by half.
Add cold stock and continue to simmer for 45 minutes. Combine the flour and butter to make a dark roux. Reserve, before adding roux remove bones. Continue to simmer until sauce begins to thicken.
While, stew in coming together remove the top of the pumpkin and seeds. Rub the inside of the pumpkin with soften butter and add 1 cinnamon stick to each. Roast in 350 degree oven for approx. 30 minutes, until tender. Remove pumpkin from oven and pour stew into each of the pumpkins.
You can cut a face into each of the pumpkins as seen in the attached photos.