PC’s Peppery ShaSizzleZam Stew

shazizlezam StewWe recently had the pleasure of shooting episode 11 with some local heroes at the Ocala Fire Rescue, Station #1. In every episode, us 3 chefs have a small competition to create the favorite dish for that episode. Well…this stew won for episode 11 – “The Burn” and once you read the recipe, you’ll understand why. It is a very textured and deliberately layered dish. Every bite had a nice peppery heat flavor but each bite also had a little something different to offer than the last. It was an addictive flavor. The firefighters asked us to bring the heat, so we did.

All the dishes were excellent. But alas, there must be a winner. We cooked for about 20 healthy appetites. You can break these portions down according to how large you want your stew to be.

PC’s Peppery ShaSizzleZam Stew

5 large rib-eye steaks
2 lbs. of hot Italian sausage
18 pieces of bacon
4 lbs. of potatoes
3 lbs. of carrots
1 huge onion or 2 large onions
1 Bulb of garlic
2 tomatoes
½ lb. of mushroom
3 cinnamon sticks
6 habanero peppers
8 red jalapenos
6 dried Thai chili peppers
6 oz. of honey
32 oz. of beef broth
12 oz. of goat cheese
5  squash
A medium bag of green beans

Bring 2 pounds of potatoes and 1.5 pounds of carrots to a boil in a large pot. After they have softened up use a food processor to puree both potatoes and carrots along with half of an onion, ¼ pound of mushrooms, several cloves of garlic, both tomatoes, 4 jalapenos and 4 habanero peppers. Once these items are pureed put the puree in a large crock pot or turkey roaster. Add 32 oz. of beef broth to the roaster. Put the roaster on 250 degrees.

Mince the remaining jalapenos, habaneros and Thai chili peppers. Add these to the roaster.

Chop the rest of the mushrooms, squash, green beans and onion to preferred bite sized pieces and add to roaster.

Mince the rest of the garlic and add to roaster.

Cut rest of potatoes and carrots into bite sized pieces and put in pot on the stove to boil. Once these are softened up add to the stew mix.

Cut the large pieces of fat off of the rib-eye steaks. Then cut steak into bite sized pieces. Cut hot Italian sausage into bite sized pieces.

Fry bacon in frying pan and set to the side for later.

After about an hour of the stew mixture breaking down the puree base at 250 degrees add 3 cinnamon sticks and add the steak and the hot Italian sausage.  Also add the honey and dried Thai chili. Stew at 250 degrees for another 3 hours. Stir often.

About a half hour before serving, add the bacon in bite sized pieces and add the goat cheese. Mix goat cheese thoroughly.

I seasoned this stew along the way with some of my favorite seasonings. There are plenty of flavors already so it won’t take a lot of seasonings. But some Cumin, ginger and a bit of a salty seasoning worked nicely.

The blend of the many unique flavors will give the stew a very complex layering effect. Each bite will have several distinct flavors but all of these flavors are brought together in a smooth creamy after taste. The firefighters loved it.

Comments

  1. It looks fabulous. I hope the spinach red pepper goat cheese worked out for you. The picture makes me want to sit down with a big bowl and tall Guiness! Very Irish looking!

  2. The goat cheese really brought the whole dish together. It softened the peppery flavor just enough to allow a mixture of creamy texture and heat. The final flavor was a fusion concept, it had slight hints of Indian cuisine as a result of the Cumin and Cinnamon. But the other flavors brought the dish around the world and in the end, any good Irish person would gladly gobble it up. Mostly because it had potatoes. Thanks for all of your support.

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