It was a feast for four. Mussels, crab legs, JUMBO shrimp and scallops over a bed of Spanish Rice.
Cooking is a major part of my life and I wouldn't be fulfilled without it. Of course, we all have to eat, but the main part of cooking for me is entertaining, sharing fun and flavorful foods with great friends. Dinner parties, happy hours and well, most anything to do with food is where I begin to enjoy.
My artsy side is a craving for art, painting and photography. I recently went to a wine and paint party. That was great fun but a challenge to finish an acrylic painting in less that 3 hours. After several courses in enhancing photography I'm okay with what I do but could learn much more.
Here is Aunt Nettie’s recipe for Old-Time Beef Stew. I find it quite amusing that she called this recipe Old-Time and it was written in a cookbook from 1953. That’s just one year after I was born. So, it is now a senior but not ready for retirement like me. This recipe must be at least 70 years old – not that I’m that OLD. It is one of the first recipes or pretty much any written anything from Miss Nettie where she had to correct something.
That is not typical of her. I also found it interesting that she wrote to put the garlic on a toothpick so you could remove it from the stew. That’s a new one for me. Here she is in the picture when she was teaching school.
Here’s a tip. Make sure your Dutch oven is very hot. Then add the oil. Test to make sure it is at searing temperature. Then and only then add the beef meat. The Dutch oven needs to be very hot to give the right amount of searing and to create the base for the rue. Rue (the bits in the bottom of the pan) will give your stew the pizzazz and flavor substance needed to take the stew to the next level. Do not move to the next step until you create the sear and the rue base.