The great Cincinnati Blizzard of 2008 has passed and given way to blue skies and sparkling snow. I put on my coat and headed out for a bit to stomp around in the drifts and make sure my car hadn't been hit by a snow plow (it's fine). Fortunately digging out won't be too bad; it's heading into the fifties later this week.
I posted just a few pictures in my Flickr account and there's a short, silly video at YouTube taken this morning.
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- The Nature Conservancy - Protecting Nature. Preserving Life
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101 Things in 1001 Days
Cincinnati Burgoo
I created this dish one day when I was thinking about making something using only ingredients native to the Americas. I thought it was quite original at the time, but later I found it had more than a passing resemblance to both Kentucky Burgoo and Brunswick Stew. I still quite like my version however and have taken to calling it Cincinnati Burgoo:
1 pound ground turkey
1 medium onion, diced
2 cloves garlic, minced
2 whole red chilies, minced
1 large zucchini, sliced
1 pound sweet corn, fresh or frozen
1 pound lima beans, fresh or frozen
1 (14 1/2 ounce) can diced tomatoes OR
1 pound fresh tomatoes, peeled, seeded and diced
1 cup beef, chicken or vegetable broth
salt and pepper, to taste
Sauté onion and ground turkey in a small amount of vegetable oil until turkey is browned and crumbled. Add the zucchini, garlic and chilies and sauté for about five minutes.
Add the remaining ingredients, cover and simmer until all the vegetables are tender, about 40 minutes.
I realize the onions and garlic aren't native to the Americas, but they add a nice flavor to the dish. Serve up some cornbread on the side.
1 pound ground turkey
1 medium onion, diced
2 cloves garlic, minced
2 whole red chilies, minced
1 large zucchini, sliced
1 pound sweet corn, fresh or frozen
1 pound lima beans, fresh or frozen
1 (14 1/2 ounce) can diced tomatoes OR
1 pound fresh tomatoes, peeled, seeded and diced
1 cup beef, chicken or vegetable broth
salt and pepper, to taste
Sauté onion and ground turkey in a small amount of vegetable oil until turkey is browned and crumbled. Add the zucchini, garlic and chilies and sauté for about five minutes.
Add the remaining ingredients, cover and simmer until all the vegetables are tender, about 40 minutes.
I realize the onions and garlic aren't native to the Americas, but they add a nice flavor to the dish. Serve up some cornbread on the side.
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