How To make Plantation Stew
3 1/2 lb Lamb-stew meat
1/2 c Olive oil
6 Potatoes-cubed
2 Red bell peppers,diced
1 ts Sugar
1 ts Thyme
1 tb Vinegar
1 tb Lemon juice
1 tb Orange juice
1 tb Lea & perrins
1 tb Parsly-chopped
1/4 c Sherry
2 qt Chicken stock
Heat oil and saute lamb till brown on all sides add the stock and simmer for 2 hours add the remaining ingredients,expect for the shery simmer for 1/2 hour more,add the sherry just before serving.
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Culinary historian Michael Twitty has made a name for himself touring the country to lecture about southern food traditions. His new book, ‘The Cooking Gene,’ is out today. The book explores the history of cuisine in the American south, by focusing on the people who laid the foundation for it -- enslaved Africans. Twitty is currently on a teaching residency in Colonial Williamsburg, Virginia. VICE New's Dexter Thomas joined him there for a meal.
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Last month, we had a chance to visited Me Thung Farm at Nakhon Ratchasima. This place is a big farm focusing on breeding giant rat and process for meat. Visitors can order frozen rat meat to cook at home or a meal at this farm. The owner is so kind and showed us how to make Roasted rats.
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Shopping List:
2/3 cup vegetable oil
1 cup flour
1 large onion
2 Green bell peppers
2 stalks celery
5-6 garlic cloves
1 bunch green onion
2-3 lbs boneless chicken thigh
1 lbs andouille sausage
8 cups chicken stock
4 cups water
2-3 bay leaves
Garlic & herb seasoning
cajun seasoning
herbs de provence
gumbo file
white rice