MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepper Pot
Categories: Beef, Pork, Chilies, Vegetables, Herbs
Yield: 10 Servings

12 oz. Pork shoulder
12 oz. Peef shoulder
Salt
2 tb Oil
4 cl Garlic; fine chopped
1 md White onion; rough chopped
1/4 Habanero chile; stemmed,
- seeded, chopped
1 lb Taro root, cassava, or potato
- peeled, in 1/4" cubes
1 c Chopped scallions
16 c Beef stock
1 tb Ground allspice
1 tb Fresh ground black pepper;
- more to taste
1 ts Chopped fresh thyme
2 Bay leaves
1 lb Collard greens; rinsed,
- chopped

Place pork and beef in a bowl; rub heavily with salt;
let sit at room temperature for 1 hour. Rinse meat, dry
with paper towels, and cut into 1/4" cubes. Heat oil in
an 8 qt. saucepan over medium-high heat. Working in
batches, add pork and beef; cook until browned, about 10
minutes.

Add garlic, onion, and habanero; cook until soft, about
10 minutes. Add taro and scallions; cook until beginning
to soften, about 5 minutes. Add stock, allspice, pepper,
thyme, and bay leaves; boil. Reduce heat to medium; cook
until meat and taro are tender, about 30 minutes. Add
collard greens; cook until wilted, about 10 minutes.

Season with salt and pepper.

Makes: 10 servings

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepper Pot w/Shellfish & Squash
Categories: Poultry, Seafood, Squash, Vegetables, Chilies
Yield: 7 servings

3 qt Chicken stock
750 mL Bottle white wine
1/4 lb Unsalted butter
3 c Sliced leeks; white only
2 Butternut squash; peeled,
- seeded, cut in 1" cubes
1 c Rice
2 tb Grated fresh ginger
2 ts Minced habanero chilies
2 tb (heaping) tomato paste
1 c Heavy cream
1/2 ts Ground nutmeg
1 lb Veal; poached & diced
1/2 lb Peeled shrimp
1/2 lb Bay scallops
1 c Shucked oysters
Salt & pepper

In a large stockpot, simmer chicken stock and wine for 5
minutes.

In a large skillet, melt butter and saute leeks until
softened. Transfer to pot with squash, rice, ginger,
habanero and tomato paste, and bring to a boil. Lower
heat, and simmer 40 minutes.

Puree soup in blender or food processor in batches, then
return to pot. Add cream and nutmeg, then veal and
shellfish. Bring to a boil just to cook shellfish.
Season with salt and pepper to taste, and serve.

Recipe from: Fritz Blank

Adapted by: Matt Lee and Ted Lee

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Philadelphia Pepper Pot
Categories: Beef, Offal, Stews, Chilies
Yield: 8 Servings

2 lb Honeycomb tripe
2 lb Tripe, plain
1 Veal knuckle
1 bn Pot herbs
4 md Potato
1 lg Onion
1 Bay leaf
Salt & Cayenne
1 c Beef suet
2 c Flour
Water
Parsley; chopped

Cook the tripe the day before using. Wash thoroughly,
place in kettle and cover with water. Boil 8 hours.
Remove the tripe. When cooled, cut into pieces about
1/2" square.

The next day wash the veal knuckle, cover with 3 qts
of cold water and simmer about 3 hours, removing scum
as it rises. Remove meat from bones and cut in small
pieces. Strain the broth and return to kettle. Add
the bay leaf and onion and simmer about 1 hour.

Then add the potatoes, which have been cut in squares,
and the pot herbs. Add the meat and tripe and season
with salt and cayenne pepper.

Make dumplings by combining the finely chopped suet,
flour, salt and enough water to permit rolling the
dough into dumplings, about the size of marbles.
Flour well to prevent sticking and drop into
the hot soup. Cook 10 minutes, add some chopped
parsley and serve at once.

Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Philadelphia Pepper Pot
Categories: Beef, Offal, Stews, Chilies
Yield: 8 Servings

2 lb Honeycomb tripe
2 lb Tripe, plain
1 Veal knuckle
1 bn Pot herbs
4 md Potato
1 lg Onion
1 Bay leaf
Salt & Cayenne
1 c Beef suet
2 c Flour
Water
Parsley; chopped

Cook the tripe the day before using. Wash thoroughly,
place in kettle and cover with water. Boil 8 hours.
Remove the tripe. When cooled, cut into pieces about
1/2" square.

The next day wash the veal knuckle, cover with 3 qts
of cold water and simmer about 3 hours, removing scum
as it rises. Remove meat from bones and cut in small
pieces. Strain the broth and return to kettle. Add
the bay leaf and onion and simmer about 1 hour.

Then add the potatoes, which have been cut in squares,
and the pot herbs. Add the meat and tripe and season
with salt and cayenne pepper.

Make dumplings by combining the finely chopped suet,
flour, salt and enough water to permit rolling the
dough into dumplings, about the size of marbles.
Flour well to prevent sticking and drop into
the hot soup. Cook 10 minutes, add some chopped
parsley and serve at once.

Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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