Autumn and winter frost is coming. The three chefs in Asheville have a way to stay warm during the colder months. 

Gourmet chef Katie Button’s Asturian bean and sausage stew will “stick to your ribs”. 

Chef Alyse Baca explained in detail how to use Indian peppers from Spicewalla in her Kashmiri corn soup recipe. 

Chef Elliott Moss will introduce the secret behind making Buxton Hall Barbecue's Brunswick Stew. 

Add these recipes to your seasonal recipe section:

(Asturian beans and sausage stew)

Fabada Asturiana is a traditional Spanish stew and one of Chef Katie Barton’s favorite autumn recipes.

According to Button, CEO and co-founder of Katie Button Restaurants, Asturian bean and sausage stew is ideal for the transition period between warm summer days and cool autumn nights and windy winters. This is also an all-in-one meal for camping and heating over a campfire.

"When all these things are cooked together to this delicious tenderness, something happens-it's kind of like sticking to your ribs, kind of like a stew. A super hearty and filling," Patton said.

This recipe requires multiple types of meat to make a hearty stew.

When cooking Morcilla de Burgos blood sausage and fresh sausages, it gives off a taste. You can buy Cúrate or Cúrate at Home from Button's La Bodega (online and nationwide delivery).

"This is a bunch of delicious meat cooked with beans and a little sweet pepper," Barton said. "I use it in the recipe chicken soup because it is an easy way to start with the amazing taste."

She said that the stewed butter adds a rich texture and "applies to your mouth and belly in a very pleasant way." She prefers to use Rancho Gordo beans, which can also be purchased through Cúrate at Home.

If you use meat instead, Barton recommends a slow-cooked type, such as a large piece of pork belly.

"I encourage people to use the recipe as a guide, but you can substitute anything because it is still very delicious," she said. "It will be more like a white bean and sausage stew, which is still great."

Button recommends serving Fabada Asturiana with a loaf of sliced ​​bread. If you want to add something green, you can pair it with a salad, add a little olive oil, salt to taste, and maybe a little onion.

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"That would be my perfect autumn and winter meal," Barton said.

Barton’s choice of drink is light beer or pilsner beer to match the blood sausage and sausage. 

"Use something refreshing to reduce fat," she said.

The stew will freeze. Pour and store in a quart-sized container. To reheat, remove the contents from the container and place it in a saucepan. Add about ¼ cup of water and close the lid. Turn down the heat and defrost slowly. After thawing, increase the temperature and reheat, ready to eat.

Button and Genevieve Ko’s recipe "Cúrate: Authentic Spanish Cuisine from the American Kitchen" introduces this hot stew recipe.

6-8 people serve as main dishes (10-12 people serve small dishes)

Culinary Director Alyse Baca develops recipes and spice blends for Spicewalla, an Asheville-based spice company founded by chef Meherwan Irani. Kashmir Corn Soup is not on any menu of Chaipani Restaurant Group, but is made by the chef at home.

This recipe uses one of the iconic peppers of the Spice Company and is inspired by Baca's childhood memories.

"This recipe means a lot to me," Bakar said. "I grew up in a Mexican-American family and we make Pozole. That's the basis of this recipe. In the recipes my family makes, we usually put chicken and jalapenos in it. I want to do something different. "

Her goal is to make a healthy vegetable soup rich in Indian flavors.

Baca chose Indian Kashmiri peppers from all the spices and blends of Spicewalla. Kashmiri peppers have a "delicious, sweet and almost fruity" taste. She said it is a mild spice, but it still provides heat.

Instead of using the chicken or pork used in Pazole, she took advantage of the taste of autumn and added zucchini, butternut squash and a series of vegetables.

The recipe is adaptable, with or without meat and the chef's choice of vegetables. To make the soup vegetarian, replace the chicken soup with vegetable soup. Bakar said that the leftover roast chicken is a good supplement for those who want to eat meat.

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"If you don't have butternut squash or zucchini, I think this soup is a good way to use up some vegetables in the refrigerator," she said. "With onions, garlic and soup base, you can of course put carrots or sweet potatoes or anything in the refrigerator that you may need to use up, or you may find this to be a good supplement."

The recipe requires a pot, and the only preparation is to cut and cook vegetables, which are cooked with garlic and onions.

Soup requires many ingredients that can be added directly from the can, such as polenta, beans, and stock.

"Hominy basically soaks corn kernels in a solution to soften them," Bakar said. "It gives me the almost corn taste that I like, and you can get a little heat from the chili soup."

The soup is cooked on the stove. She said that you can use a slow cooker, but cooking on the stove can add flavor.

"You can add onions and garlic, it will get a cooked taste, plus spices and vegetables, and then you can create some nice colors on it, giving the soup a nice flavor," Bakar said. "I think if you cook it in a slow cooker, you will miss a little bit. Of course, it will still be delicious, but it will be a little different."

The soup can be kept frozen for the next day. Baca recommends putting the soup in an airtight container and freezing it for one month.

Find this and other recipes on the Spicewalla blog at spicewallabrand.com/blogs/recipes/kashmiri-hominy-soup. 

Chef Elliott Moss, co-owner of Buxton Hall Barbecue, created a version of Brunswick stew inspired by the different styles he had eaten in Carolina. Brunswick stew is a barbecue staple in many restaurants he has visited, and he uses it as a seasonal product on the menu in Buxton Hall.

Customers can order the stew in a cup or bowl as a side dish to a sandwich or main dish on a plate. However, the stew is hearty enough to stand on its own.

The recipe template remains the same, but the ingredients may change based on the existing situation in the restaurant. Buxton Hall added the bacon in their interior. The leftover chicken and pork can be thrown in, as well as the trimming of the breast. The raw materials are made from bones and scraps from the restaurant and used as a foundation.

"The basic taste will be the same," Moss said. "We put corn and lima beans in it, as well as some chopped potatoes and canned stewed tomatoes. The ingredients and seasonings are always the same, but the meat combination...may be different. But its taste should be Are similar."

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Buxton Hall produces and sells their range of barbecue sauces, which can be purchased by bottle in restaurants. Red sauce, vinegar and pepper sauce are used in the stew.

Brunswick stew can be changed according to the chef's personal taste.

"It's kind of like making peppers," Moss said. "You season it, taste it, if it needs a little more or more, it's a very forgiving recipe," he said.  

The stew can also be placed on rice or mashed potatoes. It may be frozen and served later.

Some tips: It can be cooked on the stove at low temperature, but it needs to be stirred. Moss said he didn't add tomato sauce or barbecue sauce until the end because these things would stick to the bottom.

He said that vinegar will prevent potatoes from becoming soft, so put the vinegar in the pot after the potatoes are fully cooked and soft.

For more recipes, including how to make barbecue sauce, please read "Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More" by Moss. Learn more about Buxton Hall BBQ on buxtonhall.com.

(The formula is suitable for home use. Yield is estimated to be 5 quarts, 20 4 ounces per serving)

Tiana Kennell is a food reporter for the Asheville Citizen Times, a subsidiary of USA Today Network. Email her at tkennell@citizentimes.com or follow her on Twitter/Instagram @PrincessOfPage.