We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country.
Here in the South, Brunswick stew and/or Burgoo have long been
traditionally served alongside barbeque. 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 bbq-digest V4 #43
Date: Sat, 16 Nov 1996 08:21:01 -0800 (PST)
From: Tom Solomon <bigheat@earthlink.net>
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
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