Text 7078, 89 rader
Skriven 2008-05-14 23:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Brunswick stew
======================
-=> Quoting Barbara Mcnay to Michael Loo <=-

 BM> could you define Brunswick stew?

A stew with tomatoes, corn, lima beans and sometimes okra. Other
than that no rules. They generally, but don't always, have three
meats: chicken, squirrel or rabbit plus some kind of pork plus
another one. Over the years I have gathered up 56 different versions
of it. My favourite one is from a mail list called Bubba-L where
homesick Southerners correspond and reminisce; it starts off with
"you take you five hogs' heads...".
  
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alphonse's Brunswick Stew
 Categories: Stews, Ham, Rabbit, Chicken, Beans, Southern
      Yield: 12 Servings
 
      1    4 pound chicken; poached
      1    2 pound rabbit; quartered
      1    Virginia ham bone
      2 c  Onion; sliced
      2 c  Celery; chopped
      1 c  Carrots
      2 c  Cabbage; sliced
           Garlic
           Marjoram
      2    Bay leaves
      1 ds Cayenne; optional
      3 lb Tomatoes with juice; chopped
      1 lb Lima beans
  1 1/2 lb Potatoes; chopped
      4 c  Corn
           Salt and pepper
           Parsley; optional
 
  Here in the South, Brunswick stew and/or Burgoo have long been
  traditionally served alongside barbecue. Since it's been so cold here
  on the east coast this past week, I thought I'd share some Brunswick
  Stew and Burgoo recipes from the Bubba-L archives to pass the time.
  Y'all enjoy--they're good!
  
  As a fellow Southron "shivering" in this inhospitable Northern
  iceland (why go to Reyjavik when you can have it all here?), I want
  to pass on to you one of my Brunswick Stew recipe to fortify you
  before grading student papers, prepare lectures, and such. Starting
  way in advance, poach one 4 lb chicken. Then add a 2 lb rabbit that's
  been quartered (if you don't find any in your backyard by all means
  substitute veal) and put on high heat and then simmer with the
  chicken with additional water to cover. You should add the rabbit
  some 35 minutes after having poached the chicken. When done, drain,
  reserve the stock and cool the meats on a platter. Once the meats are
  cool enough to touch with your fingers, bone the chicken and the
  rabbit and chop into bite-size pieces.

  Return the chicken and rabbit morsels into the stockpot and add a
  Virginia ham bone (if you got one) along with 2 cups of sliced
  onions, 2 cups of chopped celery, 1 cup carrots, and 2 cups of
  sliced cabbage. Add garlic, marjoram, 2 bay leaves, and a little
  dash of cayenne (optional). Stir in 2-3 lbs of chopped tomatoes
  with juice, bring to a boil, then simmer for 25 minutes. Add 1 lb
  of lima beans, 1 1/2 lbs chopped potatoes, and 4 cups of corn.
  Bring to a boil again and then simmer, stir the pot a bit to
  prevent burning. This will take another hour. Season with salt and
  black pepper. An option is to sprinkle finely chopped parsley into
  the pot.

  You can serve this on a bed of rice, or with biscuit, or, as I
  like to do, with fresh baguettes. A nicely tossed salad with
  vinaigrette dressing would be a nice accompaniment to your stew.
  Choose a good, full-bodied red wine to serve with your stew and
  you and your guests can tell winter to do its worst.

  Recipe By: Alphonse Vinh
  Posted to: Bubba-L
  Reposted to BBQ-L
 
MMMMM

                  

Cheers

YK Jim


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