Text 23510, 218 rader
Skriven 2007-11-28 09:32:00 av DAVE DRUM (1:123/140)
Kommentar till en text av GLEN JAMIESON
Ärende: OLD CLAMS
=================
On 11-25-07 GLEN JAMIESON Scribbled to DAVE DRUM about OLD CLAMS 71125
GJ> GJ> DD> They probably got some onions, potatoes, tomatoes, etc. and
GJ> GJ> DD> made chowder with it.
GJ>I'm not going to buy into _that_ argument!
GJ> DD> Possibly in Illinois ....
GJ> DD> Southern Illinois Chowder
GJ> DD> The meaning of chowder in Southern Illinois is completely
GJ> DD> different from that of the New England meaning of chowder. In
GJ> DD> Edwards County, Illinois, the term "chowder" is of
GJ> DD> French-Indian origin and means not only the actual chowder
GJ> DD> which is eaten, but also the social gathering at which it is
GJ> DD> made and eaten.. It is very popular in the southern part of the
GJ> DD> United States and is believed to have been brought to this area
GJ> DD> by the earliest settlers, or "backwoodsmen'. Traditionally,
GJ> DD> "chowder time" starts when the tomatoes ripen and closes with
GJ> DD> the first heavy frost.
GJ>Etc. An interesting description. It would be something which could
GJ>shock visitors from the East Coast if they were expecting something
GJ>rather more clamiferous.
Sez "chowder" not "clam chowder". Caveat Emptor! And the description
sounds more like a "burgoo" (definition below)
burgoo [ber-GOO]
Also called Kentucky burgoo , this thick stew is full of meats (usually
pork, veal, beef, lamb and poultry) and vegetables (including potatoes,
onions, cabbage, carrots, sweet green peppers, corn, okra, lima beans
and celery). Early renditions were more often made with small game such
as rabbit and squirrel.
Burgoo is popular for large gatherings in America's southern states.
Originally, the word "burgoo" was used to describe an oatmeal porridge
served to English sailors as early as 1750.
(THE FOOD LOVER'S COMPANION, 2nd edition)
Burgoo(s) comprise a social event in much of small-town Southern
Illinois and Western Kentucky. Ingredients are placed in huge "burgoo
pots" (some as large as 60 gallons (225 litres)) and stewed together for
a couple days - then served in bowls at street fairs and carnivals or
expositions ... usually as a fund raising activity for some local civic
club or charity.
GJ> DD> In 1958, the County Commissioners of Edwards County, Illinois
GJ> DD> proclaimed Edwards County, Illinois as the "Chowder Capital of
GJ> DD> the World".
GJ>I like their modesty.
Well, it only stands to reason. Illinois _IS_ the "Chilli Capitol of The
Civilised Universe" by legislative fiat. No reason that the Lords
Commissioners of Edwards County shouldn't toot their horn as well.
---------- Recipe via Meal-Master (tm) v8.05
Title: Beaumont Inn Burgoo
Categories: Stews, Beef, Poultry, Vegetables
Yield: 6 servings
1 lb Mixed cooked meats (beef;
- lamb, pork, chicken,
- game, etc
1/2 ga Chicken stock
1/2 ga Beef stock
1 oz Worcestershire sauce
1 c Tomatoes; diced
1 lg Onion; diced
1 Celery; diced
1 sm Green bell pepper; diced
1 lg Potato; diced
2 lg Carrots; diced
1/4 c Peas
1/2 c Okra (opt)
1/4 c Lima beans
1/2 c Yellow corn
2 ts Garlic; minced
Salt and pepper
Recipe by: Beaumont Inn
Combine all ingredients and bring to a boil. Reduce heat and simmer
for 2 hours, skimming the top as needed.
Note: Many regional versions of this soup are thick enough to stand
your spoon in. I developed this recipe to be a lighter first course
soup. Its history dates back to before the civil war and is a favorite
at Kentucky Derby time.
Entered for you by: Bill Webster
Uncle Dirty Dave's Archives
MMMMM
* Exported from MasterCook *
Richard Matthew's Burgoo
Recipe By : Richard Matthews
Serving Size : 1 Preparation Time :0:00
Categories : maincourses fall96
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 quarts water or stock
3/4 pound lean inch-diced stewing beef
3/4 pound inch-diced pork shoulder
3 1/2 pounds chicken -- disjointed
water to cover
2 1/2 cups ripe tomatoes, quartered -- peeled and seeded
1 cup fresh lima beans
1/2 red pepper -- diced
4 green peppers -- diced
3/4 cup onion -- diced
1 cup carrots -- diced
2 cups potatoes -- diced
1 bay leaf
1 tablespoon worcestershire sauce
2 cups corn freshly cut from the cob
Mulligan stew is said to have originated in hobo camps during the early
1900s, mulligan stew is a sort of catch-all dish of whatever is
available. It usually contains meat, potatoes and vegetables in just
about any combination. The name indicates that its origins might come
from IRISH STEW, but it's also often compared to Kentucky BURGOO. The
cook at a hobo camp responsible for putting this tasty concoction
together was called a "mulligan-mixer."
If you are like most people you have never heard of much less eaten
burgoo.
This is one of those times its definately best to be in the minority.
Burgoo is a savory stew made from a varying array of ingredients. If is
often cooked in enormous iron kettles outdoors over an open flame.
Cooking can take as long as 30 hours and flavor improves as it ages. It
has been said that burgoo (like chowder) is more of a concept than a
recipe. This is because there are as many different ways to prepare
burgoo as there are people who prepare it. The meats could include any
or all of the following meats: mutton (sheep/lamb), beef, pork, chicken,
veal or opossum, rabbit, squirrel, etc.
You will also find some combination of these vegetables: potatoes,
corn, lima beans, tomatoes, okra or green beans. Of course there are
also many spices to choose from as well. As you might imagine there are
many people who keep their recipes a closely guarded secret.
It is believed that the word "burgoo" originated in the 17th century on
the high seas. These sailors used to subsist on an oatmeal-like porridge
made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term
first appears in the 1650 book "Adventures by Sea" by Edward Coxere.
Put in a heavy lidded kettle with:
3 qts. water or stock
3/4 lb. lean inch-diced stewing beef
3/4 lb inch-diced pork shoulder
Bring pot one slowly to a boil. Reduce heat at once..and slowly simmer
about 2 1/2 hours.
In another heavy kettle put:
1.1 disjointed 3 1/2 lb. chicken with just enough water to cover.
2.Bring these ingredients to a boil.
3.Reduce the heat at once...and simmer about 1 hour or until the
meat can easily be removed from the bones.
4.Put the chicken meat and the water in which it was cooked into the
first kettle with the other meat after it has simmered the 2 1/2
hours as directed.
At this time also add:
2 1/2 cups quartered ripe, peeled and seeded tomatoes
1 cup fresh lima beans
1/2 red diced pepper
4 diced green peppers
3/4 cup diced onion
1 cup diced carrots
2 cups diced potatoes
1 bay leaf
1 Tablespoon Worcestershire sauce
Simmer this whole mixture 1/2 hour or more before adding
2 cups corn (freshly cut from cob)
Cook about 15 minutes more or until all the vegetables are soft
Correct the seasoning.
Some think Burgoo is not Burgoo without squirrel, but then maybe that
was Hunter's Stew, which was made in an old iron wash pot, out doors
over a fire. To be eaten at night while listening to mountain
music....hounds running a coon up and down ridges & hollers.
- - - - - - - - - - - - - - - - - -
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
There never was a good war. Or a bad peace! Benjamin Franklin
... "I'm not into working out. I figure no pain means NO PAIN!" Carole Leifer
LABOR UNIONS - The folks who brought you weekends!!!
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