|DC Hotluck Cookbook|
Steven Rezsutek email@example.com
Bring to a boil:
5 cups turkey stock (from smoked turkey)
2.5 qt. water
1.5 lbs. Great Northern Beans
3 chile rojo enteros
3 dried bay leaves
Restore boil, cook for approx 2 minutes and remove from heat. Allow to stand for at least 1 hour.
Bring back to a simmer, and add:
1/2 lb. bacon, cut in 3" strips
1 onion, sliced
3 mirasol chiles, dried, chopped
3 charlston hot chiles, dried chopped
4 cloves garlic, unpeeled
1/2 tsp. tarragon
1/2 tsp. thyme
4 bay leaves, dried
Simmer for 1.5 hours, and remove from heat. Set aside.
Cube and brown:
6 oz. pork tenderloin
6 oz. beef sirloin
6 oz. venison shoulder
Deglaze the pan with:
2 cups light red wine (I used a Villard Noir I'd made)
2 cups venison stock
1 cup water
9 - 10 chilpotle in adobo, chopped (the contents of a 5 oz. can
) 3 Tbl. rocoto paste
4 cloves garlic, chopped
Simmer gently for 1.5 hours.
Blend together and form into patties:
1.5 lbs. Pork sausage
2.5 tsp. yellow chile powder
Brown, drain, and set aside.
Drain beans, reserving cooking liquid, and place in a
Cut into pieces, and add to the beans:
2 lbs. smoked turkey meat
1/2 lb. polish sausage
the pork sausage from Pt. 3
Evenly distribute over the surface:
5 yellow chiles, seeded and sliced
Pour over the top:
the stew from part 2
gently working beans with a fork to evenly distribute the liquid.
The liquid should come just to the top of the beans. If necessary, top up with:
bean cooking liquid.
several sprigs fresh dill, chopped
3/4 cups bread crumbs
Bake at 375F until a crust forms on the surface, approx 25 - 30 minutes. Reduce heat to 350F and cook for an hour or so.