FIREMAN BOB'S SPICY BEEF " STOUP " MY WAY....
Yes it is spelled correctly... This " Stoup " can be cooked outside in a Dutch Oven while You are Grilling the Burgers!!! It's a " great tasting side or main dish!!!! Hope You all enjoy! Sincerely, The Fireman!!!! :)
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 26
Steps:
- Place both beef and pork in Large Dutch Oven with the oil, and sear meat till browned.
- When meat is browned off, add 3 cups water, beef broth, beef bouillon, bay leaves, oregano, coriander, cumin, red pepper flakes, roasted red peppers, salt, black pepper, garlic, red chilies, potatoes, jalapeno peppers, broccoli, onions, tomatoes, green beans, smoked paprika, fennel seeds, and kidney beans.
- Cook for 1 hour and 15 minutes.
- Take flour and 1 cup water combine to make a mixture, add to Dutch Oven and stir and cook for remaining 15 minutes till meat is tender.
- Serve with a good Crusty Bread and Napkins!!!! ENJOY!!!!
FIREMAN BOB'S SEAFOOD CHOWDER MY WAY...
Being from back East, I have loved seafood ever since I was young. Everybody has their own version, so as a man who loves to eat good seafood, this is my version... A little off the path, you will find this to be interestingly good eats... Hope You all enjoy! Fireman Bob :)
Provided by Bob Cooney @firemanbob65
Categories Chowders
Number Of Ingredients 25
Steps:
- Lay the Haddock in a LARGE Dutch Oven and pour in the milk. Add the liquid smoke and cover and bring to a slow boil. Remove the Dutch Oven from the heat and leave undisturbed for 5 mins, until the haddock is almost cooked.
- Lift the haddock from the milk, and flake onto a plate. Reserve the milk for later and set aside.
- Heat the oil in the LARGE Dutch Oven and gently saute the pork belly until starting to brown, add bacon. Add the celery, leeks, bay leaves and potatoes, thyme, old bay seasoning, stock, onions, carrots, flour and cook for 6 mins.
- Pour the reserved milk, into the Dutch Oven, Bring to the simmer and cook for 10 mins.
- Add the flaked haddock, shrimp, scallops, clams and cream. Season with pepper and stir in the parsley. Heat through gently.
- Serve with a Crusty Bread. ENJOY!
FIREMAN BOB'S HOUSE FIRE POTATO SOUP MY WAY...
Please know that this recipe is from my heart and is therapy for me today... This recipe today kept me moving forward and hopefully will get me through the next few days.... I hope You all enjoy this as much as I do... Love, The Fireman .....
Provided by Bob Cooney @firemanbob65
Categories Other Main Dishes
Number Of Ingredients 17
Steps:
- In a large Dutch Oven, put the water in and add the potatoes, salt, and onions and bring to a boil for 5 minutes. In a large skillet, mushrooms, carrots, poblano, jalapenos, garlic and cumin, and slowly cook till all is tender. Place the " skillet " ingredients into the Dutch Oven with the hot sauce and simmer for 60 minutes very low and slow.
- Once the soup is cooked, using an Immersion Blender, ( Boat Motor ) Blend till all is smooth.
- In a bowl, gradually whisk milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally, until soup is thickened to your liking.
- Turn heat off, and add the cheeses, stirring until melted. Top with the green onions. ENJOY !!!!!
SHORT RIB SOUP
This is one of my dad's most irresistible dishes. It has a flavorful broth, tender meat and colorful vegetables. It really hits the spot on a chilly fall or winter day.-Art Winter, Trumbull, Connecticut
Provided by Taste of Home
Categories Lunch
Time 2h25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. , Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving.
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 1046mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 6g fiber), Protein 9g protein.
FIREMAN BOB'S DUTCH OVEN PARSNIP SOUP MY WAY.....
Here it is Sharon, Parsnips my way.... Enjoy! EVERYBODY Enjoy!!!!!
Provided by Bob Cooney @firemanbob65
Categories Vegetables
Number Of Ingredients 22
Steps:
- Heat oven to 400°F.
- In a large Dutch Oven, Combine the parsnips, carrots, celery, turnips, sweet potatoes, red onion, with the olive oil, cumin, garlic, red pepper flakes, salt, and pepper. Place in oven and let cook for 10 minutes.
- Add 1/2 cup beef stock, cover Dutch Oven and roast, stirring once or twice, until the veggies are tender and the stock has been absorbed, About 20-45 minutes.
- Combine the butter with the horseradish, parsley, chives, shallots, and season with salt and pepper. Place the horseradish butter-Herb mixture, and heavy cream in the roasted parsnips, carrots, celery, red onion, sweet potatoes, turnips, butternut squash, and stir.
- Pour remaining beef stock in and allow to cook for 6 minutes at a boil, then reduce to a simmer and cook till done. A good crusty bread goes great with these.... Please NOTE: The " Doneness " of this soup is to your liking !!!
- Enjoy !!!
FIREMAN BOB'S CELERY SOUP MY WAY....
Ellen Bates asked for a better celery soup... Here You go Ellen...... ENJOY !!!!!!
Provided by Bob Cooney @firemanbob65
Categories Other Soups
Number Of Ingredients 14
Steps:
- In a large Dutch Oven, add bacon, render grease using medium heat
- Add the celery root, onion, green onion, celery, celery leaves, thyme, nutmeg, celery salt, season salt, pepper. Cook on low heat for 10 mintes.
- With the vegetables softened and bacon is browned, add 1/2 cup stock and let simmer for 5 minutes, add remaining stock and simmer for 5 more minutes.
- Add the cream and worcestershire sauce.
- Bring soup to a boil, turn down heat down and simmer and let cook for 30 more minutes
- Serve hot, with a great Crusty Bread.
- ENJOY !!!
FIREMAN BOB'S NOODLES AND SHORT RIBS SOUP MY WAY..
It's that time of year and I wanted some kind of hearty soup. What I came up with is a treasure of Beef and Noodles and great taste ! I hope You enjoy this Hearty soup like I do. I took a pot of this to the Fire Station and they loved it so. Let me know how You like it. All I ask is that You cook it and try it before You rate...
Provided by Bob Cooney
Categories Other Appetizers
Time 5h25m
Number Of Ingredients 24
Steps:
- 1. Note: This recipe brings beef and noodles together in a soup and begins by cooking beef short ribs until the meat falls off the bone, then adding homemade egg noodles to the pot to make soup. Have your Butcher cut the short ribs down to about 2 inches long if needed.
- 2. Preheat oven to 275 degrees. Chop the onion, celery, carrots, and garlic, and set aside. Generously season the beef short ribs with salt and pepper. In a large Dutch oven, brown the beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
- 3. Now add the carrots, celery, onions and garlic and simmer in the beef drippings till almost browned. Add the grape juice and use a wooden spoon to loosen all the " tid bits " from the bottom of the pan. Add the tomatoes, bay leaves and the browned beef.
- 4. Add the stock, and cider making sure the liquid covers the meat, add more beef stock until the ribs are covered by an inch. Bring to a boil, then cover and transfer to the oven. Allow the beef to cook untouched for 5 hours.
- 5. Remove pot from oven and carefully remove the beef ribs from the liquid. Remove the meat from the bones and gently pull the meat into bite-sized pieces. Also, " DIG " out the bone marrow from inside the bones and add with the meat. Set aside.
- 6. Preparing the Noodles
- 7. In a large bowl, stir together the flour, salt, pepper, and fennel. Add the beaten eggs, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/4 inch thickness. Cut into desired length. Allow to air dry 20 minutes before cooking.
- 8. Add the noodles to the liquid and simmer over a medium heat for about 6 to 8 minutes or until the noodles are tender. Turn off heat.
- 9. Add the beef and stir until the meat is heated through. Season to taste with salt and black pepper. Top off each bowl with the green onions. Serve hot with a good crusty bread.
- 10. ENJOY !!!
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