Dragon Lady Stew Recipes

DRAGON LADY STEW

Dragon Lady Stew image

I love presenting this stew at Halloween. The harvest flavors and the black wild rice are perfect for the occasion. I named the stew after a close friend.-Marina Castle, Canyon Country, California

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 pound boneless country-style pork ribs, cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon white wine
1-1/2 teaspoons salt
1 teaspoon Chinese five-spice powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
Dash ground allspice or cinnamon
4-1/2 cups water, divided
4 small red potatoes, cubed
1 medium tart apple, peeled and sliced
2 tablespoons cornstarch
Cooked wild rice
Chopped fresh parsley, optional

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Brown pork. Add carrots, celery and onion; cook and stir 2-4 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in bay leaves, wine, seasonings and 4 cups water. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, 1-1/2 hours. , Add potatoes and apple. Cook until tender, 15-20 minutes. Mix cornstarch and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves. Serve over wild rice and, if desired, top with parsley.

Nutrition Facts :

THE LADY'S PORK STEW

The Lady's Pork Stew image

Yield serves 8-10

Number Of Ingredients 15

Ingredients

One 3-pound Boston butt roast, trimmed of exterior fat
2 tablespoons Dale's Steak Seasoning
1 1/2 teaspoons The Lady's House Seasoning
1 1/2 teaspoons The Lady's Seasoned Salt
1 teaspoon garlic salt
2 tablespoons vegetable oil
6 cups water
1 medium onion, cut into wedges
2 bay leaves
Salt and pepper
1 1/2 cups sliced carrots
3 medium turnips, skin on, cut into wedges
3 medium red potatoes, skin on, cut into wedges
3 tablespoons cornstarch
1/3 cup cold water

Steps:

Rub the meat well with the Dale's Seasoning, House Seasoning, Seasoned Salt, and garlic salt-in that order. If time allows, let the roast sit for 1 hour at room temperature. Heat the oil in a Dutch oven. Cook the roast on all sides until browned. Add the 6 cups of water, the onion, and the bay leaves. Bring to a boil, reduce the heat, cover, and simmer for 1 1/2 to 2 hours. Remove the meat from the pot and allow to cool. Cut the pork into chunks. While meat is cooling, taste the stock and add salt and pepper, if necessary. Add the carrots, turnips, and potatoes to the Dutch oven and return to a boil. Cover, reduce the heat, and cook for 15 minutes or until the vegetables are tender. Stir the cornstarch into the 1/3 cup water. Pour this into the pot and stir until the liquid thickens. Return the pork to the pot and simmer for 10 to 15 minutes longer.

THE LADY & SONS CRAB STEW

The Lady & Sons Crab Stew image

Categories Stew Crab

Yield serves 10-12

Number Of Ingredients 11

Ingredients

4 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon minced garlic
2 cups heavy cream
2 cups half-and-half
2 Knorr fish-flavor bouillon cubes
1 pound crabmeat, picked free of any broken shells
1/4 cup sherry
1/2 teaspoon white pepper
One 8-ounce bottle clam juice (optional)
Grated Parmesan and snipped chives, for garnish

Steps:

Heat the butter in a large saucepan over medium heat. Add the flour, stirring to blend it in, then add the garlic. Gradually add the cream and half-and-half, stirring constantly. Add the bouillon cubes and stir well. As the mixture begins to thicken, add the crabmeat, then the sherry and pepper. If the stew seems too thick, thin it with clam juice, which will also add a lot of flavor. Serve in a mug, garnished with grated Parmesan and snipped chives.

DRAGON LADY

Dragon Lady image

We first had one of these tasty little cocktails at a local place owned by Stephen and Sophia Lin. I also like a little bit of this stirred into iced tea for a great refreshing flavor boost. Garnish with cut fruit on a little spear or pop one of those paper umbrellas into a straw. Cute!

Provided by PalatablePastime

Categories < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2-2 ounces coconut rum or 1 1/2-2 ounces light rum
1/2 ounce Midori melon liqueur
1/2 ounce triple sec
3 ounces pineapple juice

Steps:

Stir together and pour over ice.

Nutrition Facts : Calories 391.9, Fat 0.1, Sodium 3.2, Carbohydrate 11, Fiber 0.2, Sugar 8.6, Protein 0.3

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