Sunday, November 28, 2010

Guest Post: Game Time Soup over German Chive Spaetzel

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Danielle hardly ever lets me read, never the less, write, blog posts until they are posted on-line for the world to see.  So, when she showed me the "Chile and Spoon" contest from Marx Foods, I gently reminded her that one of the requirements was that I had to have a blog.  That would pose a major problem.  Shocked, to say the least, was I when she offered me the first EVER guest post on her blog.  Although, one could easily say I deserved it after all the talking she does about me.
My first obstacle down, I set about creating a delicious recipe that included as many chilies as I could get into a single dish. If you've ever read this blog, you know that I love my food as spicy as can be.  I mean, so spicy that I am sweating and tearing up.  That's good food!  And here it was...my perfect contest.  One that allowed me to take over in the kitchen and make something spicy and Danielle couldn't say anything about it! 
I'm a guy, so I started with chilies and meat.  Bacon makes everything better so that came first; stew meat was a close second.  I knew I wanted to make a soup since desserts aren't really my thing, but the soup was an easy way to get in everything I wanted. 

I took out Danielle's crockpot and set it up in the kitchen.  Crockpots are great for guys.  If you put everything in them, and taste it every once in a while, dinner is done; little to no thinking required.  I also knew I wanted to make some kind of Spaetzel.  My ancestory being from Eastern Europe, spaetzel is something I grew up with but Danielle doesn't know how to make.  It was pretty fun to teach her something in the kitchen!
Game Time Soup 
Serves:  4
1 pound stew meat (cubed into bite sized bits)
3 Serrano Chilies, diced
1/2 white onion, diced
3 cloves of garlic, minced
4 slices of pre-cooked bacon
2 cups of red wine
1 can of tomato paste (8 ounces)
1 cup beef stock
1 can (14.5 ounces) petite diced tomatoes, drained
3 Thai Chilies
2 Puya Chilies
2 Guajillo Chilies

In a cast-iron skillet, cook the stew meat, chiles, bacon, onion, and garlic over medium heat until the meat is cooked through.  Then, add red wine and continue to cook down until sauce has reduced, about 10 minutes.  In a crockpot, combine tomato paste, beef stock, petite diced tomatoes, Thai Chilies, and Puya Chilies.  Cut Guajillo chilies down the middle and add to the crockpot.  Finally, add stew meat mixture and stir well.  Cook over high heat for one hour covered.  Then, turn the heat to low and continue to cook for three hours. 

Before serving, remove Guajillo and Puya Chilies.  Serve over homemade German Chive Spaetzel (recipe as follows).

German Chive Spaetzel
Serves:  4
1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 tablespoons minced fresh chives
1 teaspoon garlic powder
2 large eggs
1/4 cup whole milk
In a large bowl, combine the flour, salt, pepper, and chives. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually, draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 minutes.  Meanwhile, bring 3 quarts of water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large slotted spoon over the simmering water and push the dough through the holes with a spoon. Cook for 3 to 4 minutes or until the spaetzel floats to the surface, stirring gently to prevent sticking. Remove the spaetzel and set in the bottom of each soup bowl (about 1/4 cup).  Fill with soup and serve.

3 comments:

  1. Is this a different competiton than the Marx/Foodie Blogroll, I'm still waiting for that competition post... lookin to post some votes lol.

    ReplyDelete
  2. Hi! Yes, Marx Foods was also doing a Chile and a Spoon contest through their website that my boyfriend entered. You can get excited, the Marx/Foodie Blogroll post was posted today! Would love to hear what you think, thanks!

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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