There can be no doubt that my friend Chino has altered my cooking style.
I’m familiar with at least two types of stew. What my wife called stew was the traditional Irish stew with beef, onions, garlic, carrots, celery, potatoes, and flour to thicken the gravy. She would brown the meet in oil, then add onions and garlic and sauté until they were glazed; then add the vegetables and cooked until done. This will be discussed at a later post.
This post is about my friend Chino who would make stew out of any meat and any combination of vegetables that were either fresh or did not need refrigeration. No one ever used refrigerated or frozen vegetables in stew.
Caribbean Style Turkey Stew.
1 Potato cubed and blanched
1 Tablespoon Olive Oil
1 rough cut Onion
2 cloves Garlic minced
1 thin slice scotch bonnet pepper
2 stalks celery diced
1 package Goya Sazon
5 oz sliced turkey leg
1-2 oz Cruzan Rum and 1-2 oz of water for moisture to steam the meat and vegetables
½ Tsp salt or as needed
Since I haven’t included detailed pictures of coffeepot cooking for a while, I am including them here because this type of meal without the need to fry or with rice is where the coffeepot works best. It is actually a safer slow cooker when cooking meals for just one person.
First cubed potatoes and salt are put in the coffeepot and water passed through the coffeemaker to blanch the potatoes remove from heat in 25 minutes, drain and set aside. Meanwhile prepare the rest of the vegetable.
Put all the uncooked vegetables and spices in the pot.
Place the partially cooked potatoes on top.
Put 2 oz Cruzan Rum and 2 oz water in the pot, cover with foil and return to the coffeemaker hotplate to cook the meat and vegetables for bout 6-8 hours.
Remove the foil and the alcohol will cook off in about an hour additional. There was no excess of water added so you do not dilute the flavors. This meal can be served from a bowl American Style or over a bed of Rice to extend it, Chino Style.