Subj : 12/29 Pepper Pot Day - 2
To   : All
From : Dave Drum
Date : Mon Dec 27 2021 20:55:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Christi's Corned Beef Pepper Pot Soup
 Categories: Beef, Squash, Soups, Sausage, Chilies
      Yield: 4 Servings
 
      1    Link Italian hot sausage
    1/4 lb Corned beef; in one piece
      1 lg Onion, chopped
      4    Scallions; chopped
      1    Bay leaf
      2    Sprigs fresh thyme
    1/2    Scotch bonnet
           +=OR=+
      1    Hot chile; seeded, minced
           +=OR=+
           Hot red pepper flakes
           +=OR=+
           Cayenne pepper
  1 1/2 ts Whole allspice
    1/2 ts Whole black peppercorns
      6 c  Beef stock
      2 c  Shredded callaloo, spinach,
           Mustard or other greens
      1 md Carrot; peeled, diced
    1/2 lb Yucca; peeled, diced
    3/4 c  Diced chayote or yellow
           - squash
           Salt
 
  Dice the sausage, place it in a 3- to 4-quart saucepan and
  cook over medium heat until lightly browned. Dice the
  corned beef, add it and continue to cook a few minutes.
  Add the onion, scallions, bay leaf and thyme, and continue
  to cook until the onion is tender. Stir in the hot chili
  or pepper.
  
  In a mortar or spice grinder, crush the allspice and
  peppercorns and add them to the pot. Stir, then add the
  stock. Bring to a simmer, and add the greens. Cook for 20
  minutes.
  
  Add the carrot, yucca and squash and cook about 10 minutes
  longer. Taste, adjust the amount of pepper if necessary
  and season with salt. Remove the bay leaf and thyme before
  serving.
  
  From: Christi Wilson
  
  FROM: Jim Weller; Chile-heads List - 13 Mar 2001
  
  Uncle Dirty Dave's Archives
 
MMMMM

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