PLANTATION STYLE BEEF STEW AND PINEAPPLE MAC//LOCAL PLATE LUNCH//5000 SUBS!!!
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Today, mom is making a delicious and local-style beef stew. Grandpa used to make this dish a lot when mom was growing up and mom took what she remembered but also added her own style and flavor to this dish! But of course, we also had to make grandpa's famous Mac salad recipe to go along side the beef stew.
Also, thank you so much to Nakano Knives for the knife set! If you are looking for a new knife set, please click here!
LINK: nakano-knives.com/caritaira
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Beef Stew
3lb. Chuck steak
Olive oil to cover bottom of large heavy pot (Dutch Oven works great)
1/2 to 3/4 c all purpose flour
1-1/2 tsp salt
3/4 tsp pepper
2 onions
4 large or 1-1/2 lbs carrots
5 stems of celery
2 large potatoes
1/2 can of tomato paste
2 cans (small) of tomato sauce
1/2 cup of beef broth
3 - 4 T flour
Directions:
1. Cut the beef into 1-1/2” cubes, and season with the salt and pepper mixture.
2. Lightly flour the beef pieces and brown on all sides on med high to high heat. Brown in 1 layer and do not crowd the pieces.
3. Remove the browned pieces of beef and brown the onions until translucent.
4. Add the beef back into the pot and fill the pot with water to cover the beef and onions.
5. Simmer for 2 hrs. Until the beef is tender.
6. Add in the carrots, celery and potatoes and the tomato paste and tomato sauce.
7. Cook for 15 - 20 min until vegetables are cooked.
8. Mix the beef broth with the flour into a slurry and add to the pot while stirring.
9. Adjust seasoning and enjoy.
Cast Iron Pot:
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Macaroni Salad Recipe:
4 round potatoes (skinned and cut)
8 medium eggs
1 package imitation crab
1 C. peas
1 1/2 C. cooked macaroni
1 C. mayonnaise
1 can pineapple chunks
Salt and pepper to taste
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Plantation Style Chicken Stew part 2
Melrose Plantation | A Taste of Louisiana with Chef John Folse & Company (1994)
In this episode from the “Plantation Celebrations” series of “A Taste of Louisiana” from April 16, 1994, Chef John Folse visits Melrose Plantation in Natchitoches Parish. In the kitchen, he cooks Ratatouille Stuffed Chicken and Creole Tomato Soup with Shrimp. He also prepares Chicken Liver Pate and discusses Louisiana food traditions with Chef Leah Chase, the owner of Dooky Chase's Restaurant in New Orleans.
Easter Special Chicken Stew || Kerala Nadan Chicken Stew
1 cup = 250ml
Ingredients:
Chicken - ½ kg
Potato - 2 medium (Chopped)
Carrots - 2½ handful (Diced)
Frozen peas - 1½ handful
Onion - 2 medium (Thinly sliced)
Garlic - 5 big cloves
Ginger - 1 big piece (Crushed)
Green chilly - 9 (Slit open)
Curry leaves
Star anise - 2 small
Bay leaves
Cinnamon
Cardamom - 8 small
Cashew nut & raisins
Thin coconut milk - 2 cup
Thick coconut milk - 1 cup
Turmeric powder
Pepper powder
Garam masala - ¼ tbsp
Vinegar – 1 tbsp
Oil
Salt
More stew recipes:
Chicken Stew -
Mutton Stew -
Egg stew in milk -
Egg and potato stew -
Vegetable stew with coconut milk -
Vegetable stew with milk -
Potato Stew -
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How to make the tastiest Cabbage Stew
This cabbage stew is anything but BORING. It is vegetable packed and very tasty. Your kiddos that don't even like vegetables will eat it for sure.????
Simple ingredients used ,fit for a KING
Try it and tell me all about it!
INGREDIENTS:
1 large cabbage
Bell Peppers (Green, red, orange and yellow)
Onions
Garlic
Ginger
Tomatoes
Scotch bonnet (habanero)
Corned beef
Tomato paste (1 small can)
Beef (cut into chunks)
Curry powder
Seasoning powder
Nut meg
Bay leaf
Rosemary
Anise seeds
Thyme
Salt
Vegetable oil
Prepping vegetables
1. Slice onions (2 large red onions)
2.Slice bell peppers (1 orange, 1 yellow and 2 green)
3. Blend bell peppers (2 large red bell peppers)
4. Blend 1 medium onion, 1 scotch bonnet, garlic, ginger ,rosemary thyme and anise seeds together) this will be for seasoning the beef. (if you do not like ginger and garlic you can omit it. You can also eyeball it to your preference, I did that with the rosemary and anise seeds too)
5 Slice tomatoes, I used about 6 medium tomatoes. (I took out the seeds)
6. Slice or shred cabbage
7. Blend 1 medium onion and 2 scotch bonnet together.( this is spicy, so reduce it to your preference)
Cooking
In a pot, and your beef chunks and blended mixture together. Add a little water. Add salt, curry powder and seasoning powder. (Always be mindful of the salt). Allow it to cook until beef is tender, then you separate the beef from the stock.
In another sauce pan, on medium heat add vegetable oil. After about a minute, add half of the sliced onions. Onions releases a lot of flavor so cook it for a while, don't burn it please.
Then when it looks cooked enough, add your onion and scotch bonnet blend. Also cook this until all the moisture comes out and it looks a bit dry.
Then you add the tomato paste and mix together
After about 3 mins, add the sliced tomatoes. Cook until it becomes soft
Then add the blended red bell peppers. (this helps to take away the tartness of the tomatoes -both)
Add bay leaf, curry powder and nutmeg (your choice of seasoning. I used Knorr chicken)
Add stock from the beef
Cook for a few minutes and add corned beef (be mindful of salt at this point)
FYI ---fry your beef until it browns up, please do not burn it)
Add shredded cabbage, mix into the stew and then add all the sliced bell peppers
Add fried beef and the rest of the sliced onions.
At this point, cabbage stew is done. Taste for salt , add some if you have to.
Turn off the heat to keep all the crunchiness of the vegetables intact.
FYI---This stew was for a large family, you can divide everything in half if it will be too much for you
I hope you have fun making it!!
Thank you for subscribing????
Easy Chicken Adobo and Cabbage Tsukemono koko, Grandma's Plantation Style Cooking, Local Family
Hope you had a wonderful thanksgiving with your family! Please enjoy this simple chicken adobo and tsukemoto recipes from my grandma's collection of recipes! Let me know in the comments if you want to see us cook more of her old-school, plantation-style recipes! As always, thank you so much for supporting the channel!
Click here for the blog post!
Chicken Adobo Recipe:
3 lbs. chicken thigh, defrosted
3 cloves garlic, crushed
1/2 C. Vinegar
1/4 Tsp. Salt
1/2 Tsp. Peppercorn, crushed
1/4 C. Shoyu
1 bay leaf
In a large pot, combine all ingredients then add in chicken. Cover and let it marinate for 2 hours. Bring to a boil then lower heat and simmer for 30 minutes. Uncover and simmer until liquid evaporates (about 15 minutes) or until chicken is lightly browned.
Koko Recipe:
3/4 C. Sugar
1/4 C. Vinegar
2 T. Hawaiian Salt
Cabbage ( 1 head)
Gallon size ziplock bag.
Cut cabbage into 1 inch pieces. Mix together the sugar, vinegar, and Hawaiian salt. Mix until the sugar and salt are somewhat dissolved. In a big bowl, mix sauce into the cabbage until some of the water is released. Put the cabbage and the sauces into the gallon sized bag and mix. Chill in the refrigerator for 2-3 hours before eating.
Visit my amazon store to see the products that I mention in this video!
If you want to get to know Reid and I a little better, check out our podcast:
I get my music from: Epidemic Sound. Check it out, today!
Check out our podcast!
Check out my blog and website!
Hawaiifoodandfamily.com
Shop my amazon favorites here!
Subscribe and become a part of the Ohana!
Follow me on Instagram!
Cari:
Follow me on Facebook:
Equipment used to film my videos: (Amazon Affiliate Links)
Iphone 14 plus
Camera:
Mic:
Iphone Mount:
Short Tripod:
Iphone Telepod:
DJI OM 5 Smartphone Gimbal Stabilizer:
Some of the links above are affiliate links, which means I may earn a small commission if anyone purchases through them. This helps support my channel so I can continue to create videos for my YouTube family!