SQUID, TOMATO AND ROASTED POBLANO STEW
Provided by Molly O'Neill
Categories dinner, weekday, appetizer, main course
Time 2h
Yield Four servings
Number Of Ingredients 15
Steps:
- Combine the oil, garlic and onion in a large saucepan. Cover and cook over low heat until the onion softens, about 15 minutes. Stir constantly. Add the peppers, tomatoes, wine and marjoram. Cover with 1 quart of cold water. Bring the water to a boil. Reduce heat and simmer for 40 minutes.
- Pass the sauce through a food mill. Add salt, pepper and Tabasco. This recipe can be made ahead of time to this point and kept for up to 4 days in the refrigerator.
- One hour before serving, warm the sauce in a large saucepan. Add the potatoes and the squid and simmer until tender, about 40 minutes. Serve in warm bowls garnished with parsley and coriander.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 4 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 10 grams, TransFat 0 grams
POTATO AND BABY SQUID STEW
An easy, tasty stew with Spanish flavours. Served on its own, it can be served as a tapas or as a main dish over buttered noodles.
Provided by evelynathens
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in large skillet over medium heat.
- Add onion, peppers and garlic and saute 10 minutes.
- Add tomato and bay leaf and saute 3 minutes more.
- Add wine and boil until reduced by half, about 4-5 minutes.
- Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes.
- Add squid and simmer until cooked through, about 2 minutes.
- Season to taste.
- Serve over buttered noodles.
ROASTED POBLANO BEEF STEW
I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.
Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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HEARTY POBLANO BEEF STEW RECIPE | LITTLE SPICE JAR
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5/5 (16)Category BeefServings 6Total Time 2 hrs 5 mins
- POBLANOS: Char the poblano peppers over an open flame for about 5 minutes, turning as necessary to char evenly. You can also broil them under the broiler in the oven for about 5-7 minutes turning a couple times until all the sides are charred. Place the peppers in a bowl and cover the bowl with foil or plastic wrap for 10-15 minutes. You can brown the meat for the stew while you wait. When the peppers are done, use a spoon to help scrape off the charred skin. Remove the stem, seeds, and ribs and discard. Dice the chilis into 1 inch pieces, set aside until ready to use in the stew.
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- Add the onions and scrape the brown bits on the bottom of the pan with a wooden spoon. Cook the onions for 3-5 minutes or until the start to turn translucent. Add the garlic, and cook for another 30 seconds before adding in the seared beef, poblano peppers, cumin, oregano, broth, chipotle pepper, adobo sauce, and fire roasted tomatoes.
- Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1- 1 ½hours or until the beef is tender. Add the diced potatoes at this point and allow to cook for another 10-20 minutes or until the potatoes are cooked all the way through. Top with cilantro and serve with crusty bread.
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