Springfield Glen Chowdah
Good aftahnoon, distinguished guests, loyal constituents, club members with excessive income and sway over the voting public. It is my privledge to dedicate this appetizer or main course the official chowdah of Springfield without implementing any additional regulations on the nuclear plant and local seafood union 187 “Sleeps with the Fishes”. And let me be paahfectly cleah—if you pronounce it ‘chow-DER,’ you will be escorted off the premises by security, and deported to Shebyville. I now declaire this menu item official and ready to order. Vote Quimby
Ingredients
Salt Pork
Chopped Canned Clams
Whole Canned Clams
Parsley
Onion
Yoko Gold Potatoes
Clam Juice
Garlic
Celery
Butter
Flour
Half and half
KombuDirections
Mince the salt pork and place in a large dutch oven on low heat with olive oil to render out the fat and brown the salt pork, about 20 minutes.
Soak dried mushrooms in red wine, set aside.
In a bowl combine the sweet smoked paprika, paprika, smoked black pepper, black truffle salt, garlic powder, onion powder, worscestershire powder, cascade mushroom mix, mulling spices, and flour.
In a slow cooker, add the cubed potatoes, cubed turnip, chopped fennel bulb, chopped onion, chopped parsnip, chopped carrots, minced garlic, bay leaves, thyme, oregano, rosemary, minced parsley, and tomato paste.
Season the beef with salt and pepper, coat in flour and spice mixture, shake off any excess.
Increase heat to medium high on dutch oven, add the beef and cook undisturbed until it begins to brown, about 3 minutes.
Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Deglaze with Tamari
Remove the chanterelles from the red wine and add the wine to the dutch oven with beef. Mince the chanterelles soaked in wine and also add to the slow cooker.
Pour the wine gravy and beef into the slow cooker, cover with beef stock and cook on low for 6 hours. The meat and vegetables should be tender.
Add cognac and frozen peas. Season with salt and pepper to taste.
