Michelle 7Aaaarrrrhhhhh! It's a Pirate Stew!
January 14th 2008 01:59
We were watching Scooby Doo the other night (as we do most every night, you can't overdo the Doo) and it was the episode where Scooby and Shaggy make Ghost Pirate Stew. Ingredients: chains, ashes, cobwebs, and soap - yum. When we're not home watching TV, though, my son and I like to go out to this place called the Piratz Tavern which is just a few blocks up the street from our school. (He's in preK there, I'm the school librarian. Luckily he's too young to find this at all embarrassing.) The house specialty is for a stew called salamagundi, which has sausage in it, and some type of fruit maybe, and pickled okra or something...not sure. It's kind of weird, but kind of good. I tried to find a recipe for something approaching this, but most of the salamagundi recipes out there are for the salad type, which is basically a big old chef salad with an oil and vinegar dressing. I remember this from trips to colonial Williamsburg - good stuff, but not quite what I was after. Instead, I came up with the following:
(Non-Ghost) Pirate Stew
* 1 lb. beef stew meat, cut into large chunks
* 3/4 tsp. salt
* 1/2 tsp. sugar
* 1/2 tsp. ground thyme
* 1/2 tsp. black pepper
* 1/2 tsp. cayenne pepper
* 1/4 tsp. garlic powder
* Pinch cinnamon
* Pinch nutmeg
* 1 tbsp. oil
* 1 medium onion, cut into thin wedges
* 2 c. beef broth
* 2 large sweet potatoes, peeled, cut into 2-inch chunks
* 1/2 c. sliced pimento-stuffed olives
* 1 tbsp. cornstarch
Toss meat with seasonings; brown in a heavy skillet in the oil. Add the onion and cook 5 minutes, stirring occasionally. Add the broth, bring to a simmer, then cover and let simmer for 45 minutes. Add the sweet potatoes and continue to simmer,, covered, another 45 minutes or until the meat and potatoes are tender. Stir in the olives. Combine the cornstarch with 2 tbsp. water and mix into a smooth paste. Stir the cornstarch paste into the stew and simmer uncovered until thickened, about 5 minutes.
(Non-Ghost) Pirate Stew
* 1 lb. beef stew meat, cut into large chunks
* 3/4 tsp. salt
* 1/2 tsp. sugar
* 1/2 tsp. ground thyme
* 1/2 tsp. black pepper
* 1/2 tsp. cayenne pepper
* 1/4 tsp. garlic powder
* Pinch cinnamon
* Pinch nutmeg
* 1 tbsp. oil
* 1 medium onion, cut into thin wedges
* 2 c. beef broth
* 2 large sweet potatoes, peeled, cut into 2-inch chunks
* 1 tbsp. cornstarch
Toss meat with seasonings; brown in a heavy skillet in the oil. Add the onion and cook 5 minutes, stirring occasionally. Add the broth, bring to a simmer, then cover and let simmer for 45 minutes. Add the sweet potatoes and continue to simmer,, covered, another 45 minutes or until the meat and potatoes are tender. Stir in the olives. Combine the cornstarch with 2 tbsp. water and mix into a smooth paste. Stir the cornstarch paste into the stew and simmer uncovered until thickened, about 5 minutes.
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