The Keith Snow Show
The Keith Snow Show covers current events, farming, cooking, finance, homesteading, culture, politics, and much more. My aim is to entertain and educate you on a wide range of important information you will benefit from hearing.

See today's show notes over at Harvest Eating

Chili Colorado is a simple dish made with beef (or pork), usually beef that is stewed in a mixture of rehydrated chilis with some onion, garlic, and a few simple spices.

I use several dried Mexican chilis….Ancho and Guajilo chilies are rehydrated in hot water after being “warmed” up in a dry skillet.

I used 4.25 lbs of chuck, 1 large white onion, 5 garlic cloves, 4 Ancho, and 5 Guajilo chiles along with about 5 cups of stock, 3 cups beef, 2 cups chicken.

Takes about 3 hours 30 minutes to stew the beef. Serve with rice or on corn tortillas with radish, sour cream, raw onion and cilantro. You will be amazed at how tender and succulent it is and also how little heat it has. These chiles are not very spicy but have TONS of complex flavor.

I hope you give it shot!

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Direct download: 0103_081900.mp3
Category:general -- posted at: 6:14pm EDT

In today’s show, I discuss some simple apps you can make for your holiday parties. The first is a simple chicken and mushroom mousse served with crostini and the second is whipped goat cheese with pepper jelly, also very easy to make.

The chicken mushroom mousse is a recipe in the Harvest Eating Cookbook for those that have a copy. I hear there are still some used ones on Amazon if interested.

Refer to the book to make the mousse, or listen to the audio above.

To make the whipped goat cheese on crackers with pepper jelly you’ll need some basic ingredients:

  • 3 bell peppers, a few colors like red green orange, or yellow, seeds ribs removed, cut into small cubes, no bigger than 1/4

  • 1 spicy pepper, habanero or similar, or sub a jalapeno, leave seeds if you like it spicy

  • 2 lbs Granny Smith apples

  • 1-1/2 tsp salt

  • 1-1/2 cups sugar

  • 1/2 cup cider vinegar

The procedure is simple, roughly chop up the apples and throw them into a saucepot, skins, seeds, all of it. Bring to simmer and let cook like 45 minutes covered over low heat. Once completely mush, pour thru the strainer and reserve the juices, those are a great source of pectin, which will thicken our jelly. You need about 1-1/2 cups of juice. (please do not use bottled apple juice, that won’t work)

In another sauce pot add the apple liquid and the rest of the ingredients, bring to boil then lower to simmer. Stir this mixture often until it starts to thicken up and coats a spoon, which will take at least 45 minutes if not longer.

Please remember to be stirring every few minutes. Once it looks thick place a tablespoon on a plate that has been in the freezer for at least 30 minutes. Then try to move the jelly with a spoon, if it looks wrinkled it’s ready, if not, cook longer until lit looks slightly wrinkled using the trick I just described. Be careful NOT to scorch the pot or the whole thing is ruined.

 

Make the whipped cheese:

2 small logs of goat cheese, fresh chevre-not aged!

1/2 tsp salt

2 tbs parmesan cheese

2 tbs minced chives (ok-freeze dried works too!)

1/4 cup heavy cream

Place the first four ingredients into a bowl and use a whisk to whip it up to a mousse-like consistency adding the heavy cream a little at a time until it’s like a mousse, it cannot be runny or rock hard.

you need to pipe or scoop this on the crackers then top with called pepper jelly.

Resources for this episode:

Buy Harvest Eating Merch

Enroll Now-Food Storage Feast

Shop-Harvest Eating Store

Harvest Eating On Telegram

Harvest Eating on Mewe

Harvest Eating on Instagram

Harvest Eating on Facebook

Harvest Eating Cookbook

Harvest Eating Podcast

Support Harvest Eating

Direct download: 451.mp3
Category:general -- posted at: 5:45pm EDT