Text 32650, 94 rader
Skriven 2013-01-14 05:26:36 av Dave Drum (1:261/38)
Ärende: Gourmet 1386
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kentucky Bourbon Burgoo
 Categories: Stews, Vegetables, Chilies, Booze
      Yield: 4 Servings

      2 lb Pork shank
      2 lb Veal shank
      2 lb Beef shank
      2 lb Breast of lamb
      4 lb Chicken
      8 qt Cold water
  1 1/2 lb Potatoes
  1 1/2 lb Onions
      1 bn Carrots; peeled, sliced
           - thick
      2    Green peppers; seeded,
           - chopped
      2 c  Chopped cabbage
      1 qt Tomato puree
      2 c  Whole corn
      2    Pods cayenne
      2 c  Diced okra
    1/2 c  Chopped parsley
      2 c  Dry lima beans
      1 c  Diced celery
    3/4 c  Kentucky bourbon
           Salt & pepper
           Hot sauce
           Steak Sauce
           Worcestershire sauce

  Put the pork, veal, beef, lamb, and chicken into a large
  pot. Add the water and bring it to a boil slowly. Simmer
  until meat is tender enough to fall off the bones, about
  4-6 hours.

  Lift the meat out of the stock. Cool the meat, remove it
  from the bones, and chop it. Return the chopped meat to
  the stock.

  Pare the potatoes and onions and dice them. Add them, plus
  the carrots, green peppers, cabbage, tomato puree, corn,
  red pepper, okra, parsley, lima beans, celery, and
  bourbon, to the meat and stock. Allow the stew to simmer
  until very thick about 6 hours.

  Season to taste with the salt, pepper, hot sauce, steak
  sauce, and Worcestershire sauce.

  "If gumbo is the national stew of Cajun country, burgoo is
  the stew of Kentucky," Ronni Lundy asserts in her book
  Shuck Beans, Stack Cakes, and Honest Fried Chicken.
  Because the stew is made in many different ways with a
  variety of ingredients, the "Burgoo Song" by Robert Myles
  claims, "You can toss in almost anything that ever walked
  or flew." Many early recipes for burgoo include squirrel
  in addition to chicken, beef, and pork. In Kentucky,
  Anderson County, which hosts its Burgoo Festival every
  September, is known as the burgoo capital of the world.
  Arenzville, Illinois, makes a similar claim. But the
  French lay claim to the basic concept of burgoo, and it's
  conceivable that the word burgoo arose somehow from the
  French ragout (pronounced ra-goo), also a term describing
  a stew.

  Burgoo makers agree

  * Burgoo should be made in stages: cook the meat first,
  and then add the vegetables.

  * No less than 4-6 hours should be devoted to making
  burgoo. Some recipes call for a 24-hour cooking period.

  * Burgoo should contain more than one meat.

  * Burgoo should be prepared outdoors over an open fire.

  by Albert W. A. Schmid; The Kentucky Bourbon Cookbook

  Epicurious | March 2012

  Yield: 12 to 14 servings

  MM Format by Dave Drum - 12 May 2012

  Uncle Dirty Dave's Archives

MMMMM

... Best way to get rid of kitchen odors: Eat out. - Phyllis Diller

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)