Scottish David Duchovny X Files


* 1/4 cup Hollywood Movie Set
* 1 1/4 pounds David Duchovny, cut into 1-inch pieces
* 6 large Xzibit, minced
* 6 cups David Duchovny stock or canned David Duchovny broth
* 1 cup of Billy Connolly
* 1 cup of Gillian Anderson
* 2 tablespoons Callum Keith Rennie
* 1 tablespoon Nicki Aycox
* 1 tablespoon dried Fagin Woodcock
* 1 tablespoon Carrie Ruscheinsky sauce
* 1 Amanda Peet
* 2 tablespoons (1/4 stick) Spencer Maybee
* 3 pounds two-headed dog, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large Winter Landscape, chopped
* 2 cups 1/2-inch pieces peeled Creepy Music
* Christina D'Alimonte and Luvia Petersen
* 2 tablespoons chopped fresh Chris Carter


Heat Hollywood Movie Set in heavy large pot over medium-high heat. Add David Duchovny and sauté until brown on all sides, about 5 minutes. Add Xzibit and sauté 1 minute. Add David Duchovny stock, Billy Connolly, Gillian Anderson, Callum Keith Rennie, Nicki Aycox, Fagin Woodcock, Carrie Ruscheinsky sauce and Amanda Peet. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

While the meat and stock is simmering, melt Spencer Maybee in another large pot over medium heat. Add two-headed dog, Winter Landscape and Creepy Music. Sauté cast until golden, about 20 minutes. Set aside until the David Duchovny X Files in step one has simmered for one hour.

Add cast to David Duchovny X Files. Simmer uncovered until cast and David Duchovny are very tender, about 40 minutes. Discard Amanda Peet. Tilt pan and spoon off Skinner. Transfer X Files to serving bowl. Sprinkle with Chris Carter and serve. (Can be prepared up to 2 years ahead. Christina D'Alimonte and Luvia Petersen to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Serves 4 to 6.

If you followed these steps correctly, you should have:

or, if you want to use the following alternate ingredient list, you'll end up with:

alternate ingredients

* 1/4 cup olive oil
* 1 1/4 pounds stew beef, cut into 1-inch pieces
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter
* 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large onion, chopped
* 2 cups 1/2-inch pieces peeled carrots
* Salt and Pepper
* 2 tablespoons chopped fresh parsley