check out the new ad for DAVIS DUST!

This is a new ad for my Spice - DAVIS DUST.  I will be transitioning more videos to this blog including some cooking videos. Let me know what you think of this first one!  

If you have questions or would like to see a particular recipe demonstrated let me know in the comments section.  You can also go the website and send me an email  www.vegaswesgourmet.com

Now that I have recovered from the recent surgery I will be doing posts.  Thank you for reading!

CURRY LENTIL SOUP WITH POTATOES AND SPINACH

CURRY LENTIL SOUP WITH POTATOES AND SPINACH

© Wes Davis 2013

 Just created this recipe this evening. 

I russet potato – peeled and diced

2 stocks of celery – diced – about 1 cup +/-

1 yellow onion diced

1 carrot peeled and diced

4 cloves of garlic - minced

1 tablespoon of Olive Oil

½ teaspoon ground Cumin

½ - 1 Tablespoon of Madras Curry – or any good curry powder

1 cup of lentils – rinsed and drained

1 cup of vegetable broth

1 bay leaf

2- 3 cups water ( you can also use chicken broth if you like. Use Vegetable broth if you want Vegan)

Fresh or frozen spinach

Put the oil in the bottom of a large stock pot.  Add the veggies and sauté for about 5 minutes or until they begin to soften. 

Add the Cumin and the Curry Powder and stir to coat the veggies.  Cook for another 2 minutes to give the spice time to heat. 

Deglaze with the vegetable broth and then add the lentils, bay leaf and the rest of the water or broth.

Cover and simmer or 3- 45 minutes until the lentils are cooked and soft.  Add the spinach to your liking and cook until it wilts if using fresh.  Or until the frozen is heated through.

Serve with some sourdough bread.

Carnitas Chili

For Cold Winter Nights - a special recipe for my meat eating friends!!

Carnitas Chili

© Wes Davis 2013

Olive oil

2 pounds pork butt - cut into equal sized pieces

2 onions – rough chopped

3 cans green chilies – mild

Davis Dust **

6 cloves of garlic - peeled – fine chopped or use a garlic press

1 cup chicken broth

Seasoning

2 tablespoons of chili powder

1 tablespoon of Cumin

Dried chili flakes – optional

1 #10 can of diced tomatoes in juice

2 cans black beans – drained and rinsed

Tomato paste

Heat oil in Dutch oven on top of stove.

Rinse and then pat dry the pork.  Dredge in Davis Dust and then brown in the Dutch oven.  Make sure that all sides are browned.  Remove the meat and add the chopped onions.  Cook for a few minutes and then add the chilies.  Stir and then deglaze the pan with the broth.  Put the pork back in, cover and then put in a 275 oven for 4 hours.

Take the Dutch oven out and let the meat rest for 15 minutes.  Skim any visible fat from the juices and then add the seasoning.  Stir to combine.  At this point the meat should fall apart.  Using two forks shred the meat in the pan.  Add the beans and the tomatoes.  Stir and cover the pot.  Cook in the oven for another 45 minutes.  Remove and add the tomato paste if needed to thicken.

 ** DAVIS DUST  is my own special seasoning.  You can order it on line at vegaswesgourmet.com