Chef of the Future Not Your Average Cajun is recommended and used to marinate meats, red meats, chicken or pork and don't forget the lamb!, grilled or baked which gives it great taste. But that will be the next recipe...Today I will comment my experience with Chef of the Future in preparing a stew.
This dish is originally from Spain, contains at one of the first Cooksbooks The Books of Stews (year 1447),where the first recipes of stew appears.
We argentines, take this dish and adapt it to the customs of our country . We call "guiso carrero" ( stew carts). It's say that the name is because the iron pots with 3 legs was hung on the back of the carts.
That is the history of the stew, the Argentinean adaptation and Chef of the Future
It was that I used Chef of the Future in preparation of the stew and it was delicious!
Here comes the recipe!!
Ingredients
- 750 grams of meat for pan
- 2 cups rice
- 1 fresh tomato, maybe plum or to taste
- 1 cup tomato pulp
- 2 large potatoes cut into small cubes
- 1 large clove garlic
- 1 cube of vegetables boullion or meat
- 2 tablespoons oil
- 2 bay leaves
- 1 green pepper
- salt and pepper to taste
- orégano to taste
- 1 l of water or more as needed
- 1 teaspoon of Chef of the Future
Preparation
- Cut the meat in medium cubes, marinate in Chef of the Future, and reserve
- chop the onion, the green pepper, the garlic and the tomato. then put these ingredients, except the tomato, in a pan with hot oil
- Once sauteed these ingredients add the tomato
- Add the marinated meat with Chef of the Future and cotinue sauteed. Stir the preparation to prevent does not stick it
- Add the cube boullion and salt, pepper, oregano and the teaspoon of Chef of the Future
- Then add the tomato paste and water
- Let it cook until the water begins to boil. Cut the boil by adding a little more water until it begins to boil again and cook this way for 45 minutes or until the meat is cooked.
- Add the rice with the boiling preparation, and cook on the fire for more than 15 minutes
- After 15 minutes, remove from heat and place the cover for the rice continue cooking
-After that to eat!!!
Comment
The flavor of this Stgew was enhanced with seasoning/blend Chef of the Future which gave a spicy touch to the preparation but not hot.
Conclusion: Chef of the Future is Much More Than a standard Cajun Seasoning!
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| http://www.chef-ofthefuture.com/ |
Source and photo
http://ws.wikipedia.org/wiki/Guiso
Recipe
Nora Ibarra
adegavinhos@hotmail.com
Robert Simon
info@chef-ofthefuture.com
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