Unheralded

CHEF JEFF: One Byte At A Time — Great Northern Bean Stew

Good recipes can come from a variety of sources. Some people are fortunate enough to have ones that have been in their family for years. If you are really lucky, you might have you mom’s recipe box like I do. The internet is also a good source as are friends and newspapers. The publication that I worked at for more …


Unheralded

CHEF JEFF: One Byte At A Time — Chicken Stew

A couple of weeks ago, I was wondering what to do with some leftover chicken, and with the temps in the teens, throwing together a stew came to mind. After all, stew has been known as a comfort food a long time. The following recipe is the result. I didn’t have to venture out to buy any of the ingredients, …


CHEF JEFF: One Byte At A Time — Caribbean Fish Stew

Anyone who has a I taste for the spicy, tangy and aromatic probably is a fan of Caribbean cuisine, a fusion of the foods of many cultures. The main dishes of the region typically are a mixture of vegetables such as peppers — bells and scotch bonnet to name two — tomatoes, sweet potatoes, beans, onions and garlic, various meats that …

CHEF JEFF: One Byte At A Time — Meatball Stew

There are a lot people who relish leftovers. But there probably are just as many who view them as a nuisance. You can count me among the former. I believe there are a lot of leftovers that are better the second day. Chili, for one, comes to mind. It’s also a food that can’t really be made in small batches, especially …

CHEF JEFF: One Byte At A Time — Crock-Pot Beef Stew

There’s hardly a better time to prepare a pot of stew than when bad winter weather is impending. And by the looks of the forecast here in the Northland, there’s no time to waste. Along with chili, macaroni and cheese, mashed potatoes and gravy, just to name a few, there’s hardly a better comfort food for a blizzard than a bowl …

CHEF JEFF: One Byte At A Time — Slow Cooker Hamburger Stew

Fall can be a bittersweet time of the year for gardeners. Those who grow flowers and vegetables see what they’ve been caring for since late spring slowly — or quickly in the case of a hard frost — dying off. A couple of things can ease the pain a bit — the flower pots we bring in for the winter and …

CHEF JEFF: One Byte At A Time — Slow Cooker Hunter’s Stew

Hunting season has arrived in the Northland. For many cooks, that means it’s time to start digging through their recipe boxes for some tasty wild game dishes. Over the years, I’ve listened to some of my readers complain about wild game recipes because they can’t “bear” the thought of eating magnificent Canada geese, which mate for life, or a Bambi, with whom they …

CHEF JEFF: One Byte At A Time — Cioppino

American Heart Month and Lent happen to coincide this year, and that’s good news for people who love fish. Fatty fish such as salmon, halibut, mackerel, herring, lake trout, sardines and albacore tuna are high in omega-3 fatty acids as is shrimp, which make them all good candidates for heart healthy foods as well as fodder for those meatless Fridays that many …

CHEF JEFF: One Byte At A Time — Hunter’s Hamburger Stew

Anyone who has enjoyed a day in the field in pursuit of ringneck pheasants knows how nice it is to return to hunting camp for a tasty home-cooked meal. I recently returned from my third trip to western North Dakota, where wily roosters did their best to outsmart me. Luckily, I was in pretty good company, so  a few birds …

CHEF JEFF: One Byte At A Time — Old-Fashioned Beef Stew

It’s hard to beat a bowl of beef stew on a cool, windy spring day, especially when it’s homemade. I remember as a kid the wonderful stew we used to have for school hot lunch and also the kind my mom used to make for us at home. After I moved away from home after college, about the closest my …

CHEF JEFF: One Byte At A Time — Irish Stew

Corned beef and cabbage undoubtedly will be on the menu at many Irish-American homes on St. Patrick’s Day, as well as on the menu of many restaurants throughout the U.S. But if you were to go to Ireland, hardly any of the people there will be eating it. That’s because corned beef and cabbage is more of an American tradition. …