MH Game Grub Contestant Recipes Part 2

Published by

Get the recipes for Susan Jacobsen and her Stewce (stew + sauce = delicious), pantry-raiding pro Melissa Coleman and her Chili, and Gina Knuppenberg’s Onion Rings (pair these beauties with your favorite condiment).

Vote for your favorite and come back tomorrow to see the last three semi-finalist recipes!

Susan Jacobsen: Stewce

Olive Oil
1 lb of shorty ribs (I’ve also done it with other meaty beef ribs)
4 chicken thighs with the skin
1 lb of pork ribs (I’ve also done it w/out the bone, by accident)
1 large onion cut in medium pieces
3 cloves of garlic
1 bay leaf
2/3 C of wine (your preference preference on white or red)
1 28 ounce can of diced san marzano tomatoes
1 28 ounce can of tomato sauce
1 1/5 Cups of water
handful of chopped parsley
rind of a parmasan cheese
salt and pepper to taste

I take a large heavy bottom pot coat the bottom with a good helping of olive oil on medium to high heat and in batches I season the meat with the salt and pepper and brown on all sides.  You don’t want to over crowd the pan…you want to get a nice brown on the meat.  I start with the beef then the pork and end with the chicken.  I end with the chicken to get some of the flavor and oil from the skin.  When the chicken is done remove from pan then add the onion a little more salt and pepper cook for a few minutes to soften them, then the garlic and bay leaf for a minute or two and the wine and scrape the bottom of the pan. Cook for about 3 minutes then add the diced tomatoes, tomato sauce and return the meat to the pan adding the water, parsley, cheese rind with a little more salt and pepper to taste.  On low to medium heat cook until the meat is tender and starting to fall of the bone.  When the meat is cooked you want to remove it from the pan and cool slightly until the meat can be handled.  You want to shred it off the bones…discarding the chicken skin and bits of fat from the meats.  Return to the pan.  Now you have STEWCE.

I have served this with plenty of cooked pasta such as a pipette or ziti.  I have also served it with potatoes  that I cut in large chunks seasoned with herbs de provence, salt, pepper, olive oil and garlic cloves roasting them until they are crispy on the outside and soft on the inside.  You could also make a nice grinder topped with cheese.

If you have any leftovers it is even better the next day.

Gina Knuppenburg: Onion Rings

You’ll need:
4 large eggs, beaten
2/3 cup flour
1 tsp salt
1 tsp seasoning salt
1 tsp black pepper
1 tsp cayenne {optional}
1 tsp garlic powder
2 cups Panko crumbs
1 large white onion  {ours was HUGE}
Vegetable Oil {for frying}
Salt {for finished rings}


Prepare 4 separate bowls/plates:

In bowl 1:  water
In bowl 2:  whisk together flour, salts, peppers, garlic powder
In bowl 3:  eggs, beaten
In bowl 4:  panko crumbs

Start by slicing the onion into 1-inch-thick slices.  Dunk rings into water.  Dredge in flour.  Dip rings into egg mixture, coating thoroughly.  Dredge in panko crumbs. Set aside {don’t stack, or your breading may fall off} and continue the  process until all rings are coated.

Add enough vegetable oil to your pan to cover your rings {about a 2-3 inch depth}.  Heat oil to 350 degrees.  In batches, fry onion rings until golden, about 2-3 minutes.  Drain on paper towel and season with salt.  Serve warm with your fave condiment!

Melissa Coleman: Chili
Serves 8

1 large sweet onion (make sure it’s sweet!)
4 garlic cloves
6 roma tomatoes
28 oz. crushed tomatoes
6 oz.  tomato paste
1 lb. lean ground beef
15 oz. can red kidney beans, drained
15 oz. can light red kidney beans, drained
15 oz. can black beans, drained
Hot Chili Sauce (we call this chinese ketchup)
2 tbsp. cumin
2 tbsp. chili powder
1 tbsp. unsweetened chocolate powder
1 1/2 tsp. cinnamon
Olive oil

1. Dice onion and garlic. Don’t worry about chopping too finely. You’ll take care of that in a minute.
2. In a stock pot with olive oil and salt, sauté onion and garlic for about 10 minutes.
3. Meanwhile, dice tomatoes.
4. Add tomatoes into the stock pot, and allow to cook for another 10 minutes.
5. While the tomato mixture is sautéing, cook ground beef until browned.
6. Pour sautéed tomato mixture into a food processor, and pulse for 20 seconds. (This will help get rid of those pesky tomato skins that curl up and look unappetizing.)
7. Add mixture back into stock pot along with the browned meat, crushed tomatoes, tomato paste, beans, and spices. Add hot chili sauce and salt to taste. Stir.
8. Simmer for an hour. (I recommend tasting 30 minutes in to make sure everything is on par. Go with your gut, or should I say your nose, and add extra spices if needed.)
9. Top with your favorite chili toppings. (We love to add brown rice or pita chips, hot sauce, cheese, and cilantro.) Serve.

Tags: ,
Categorised in:

  • Pat Martin February 13, 2011 at 5:31 pm

    I love all the recipes, and watch the show everyday. We have spent a small fortune in duplicating cast iron and enamel ware to enhance the food as shown on TV.

    However, when I try to watch the videos later, they are all flawed. Why can’t this be corrected.

    As an example, Calder’s hash brown recipe that I watched live shows him flipping it over, but the recipe on the computer does not mention that.

    This is very disappointing as the recipes are wonderful; but watching the food being cooked in special pans can’t be duplicated watching the videos.

    Any help to this?
    Mrs. Martin



Leave a Reply

Your email address will not be published.