Panmanian Cauldron

[Bill Schultz]

So I was in the big Mexican Grocery near me looking at all the strange fruits and veggies there, struck up a conversation with a very nice woman from Panama that explained how she used Yucca to make her special soup. Sounded good to me, so here's my version.

All the ingredients lined up, celery, carrots, Yucca peeled and diced, fresh garlic, Achiote and Corriander, fresh herbs from my garden, oregano and sage, bay leaves, one Fresno Chili whole diced up, fresh Mexican Spicy Chorizo, pot of black beans which have been soaking since yesterday, dried lentils, S&P and cumin. Onions also

Onions garlic and chorizo browning first, then deglazed with a 1/4 cup red wine, then all the ingredients in including 2 quarts of beef broth and some water

The CEO made fresh pasta and some home made sauce, along with some Braccioli

The cauldron on the WSM at 300 for 5 hours

Quick check and stir about half way through

The Witch's Brew resting and cooling some

On the table before the main dish

The CEO's pasta and Braccioli, it was real good and the soup was outstanding

 

[Cliff Bartlett]

Wow, Bill. That soup and pasta looks delicious. I'd love to give that soup a go. Great job to you both. Like your Dutch Oven.

 

[ChuckO]

I have one complaint with this cook: I wasn't there for it. Great cook, very nicely done

 

[JeffG]

Bill you and your wife = CEO complement each other in your delicious cooks.

Thanks

 

[russ olin]

Bill, that looks real good.

 

[Dwain Pannell]

I love using the CI on the WSM and Kettle. Awesome cook!

 

[Jerome D.]

Bill, your talents for international cuisine never cease to amaze me. As always, the CEO's portion of the meal looks amazing.

 

[John Solak]

Both you and your Wife are very talented in the kitchen, both dishes look fantastic!!! Can you compare the Yucca root to anything else? I see it all of the time and to my knowledge I have never eaten it or known how to cook with it.

 

[Bill Schultz]

John it is the potato of central and south America, peel it cut it up and use it in soups or stews. It is more fibrous than a potato and if you eat it before fully cooked you will see that. It is a starch like a potato but unlike a potato it absorbs the flavor of whatever you cook it in and there in lies it's true advantage in my mind. This cook it was delicious and I will certainly be using it again.

 

[Nick_U]

Looks tasty Bill. You are a lucky man that your better half can make fresh pasta. I want a plate.

 

[Tony R]

Wish I had a bowl.
Looks great!

 

[Bill Schultz]

Thanks guys, much appreciated

 

[Barb D]

Bill, that is a incredible cook great job. Your CEO did a excellent job on the noodles, my grandmother used to make them all the time. I've never tried to but may do so now. Keep those cooks coming!!!

 

[CLasko]

Incredible! Both the pasta and the soup look amazing. Thanks for sharing.

 

[Enrico Brandizzi]

I'm not a soup man but yours looks good! The pasta looks good too but what "braccioli"? If meat, we call those "involtini" wich is meat with ham and cheese enrolled in. Settled usind tooth pics.

 

[Tim McCann]

Fantastic Bill! Pasta looks great!

 

[Bill Schultz]

No Enrico, not Involtini. Braccioli is thin beef rolled around herbs spices garlic with usually parsley and Lord knows what else she has in there. It is her Mom's recipe and it is made when you make sauce and is usually cooked for hours in the sauce after being lightly browned. Adds incredible flavor to the sauce and the Braccioli crumbles in your mouth.

 

[Robert T]

Bill both you and your wife are all stars. Nice meal. Looks so good!

 

[Jose Suro]

Bill you and your wife are both great cooks!!

 

[Rich Dahl]

That soup looks great as does the your wife's pasta dish, both of you are excellent cooks!