| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 3 |
qt |
Rich chicken or pork stock |
| 1 |
c |
Molasses |
| 1 |
tb |
Bacon fat |
| 2 |
|
Smoked shoulder pork chops |
| 1 |
tb |
Rendered chicken fat |
| 2 |
|
Chicken leg and thigh portions |
| 2 |
c |
Camilla red beans |
| 1/2 |
lb |
Smoked sausage; (kielbasa, not |
|
|
; andouille) |
| 1 |
|
Green pepper; sliced |
| 1 |
|
Rutabaga; peeled and |
|
|
; quartered |
| 1 |
|
Whole onion; peeled |
| 6 |
|
Whole; ripe tomatoes |
| 1 1/2 |
c |
Carolina rice |
| 4 |
sm |
To medium carrots; scrubbed |
| 2 |
|
Parsnips; scrubbed |
| 2 |
md |
Turnips; scrubbed |
| 2 |
|
Squabs |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Place chicken stock in a 6 quart stockpot and bring to a simmer over a
medium low flame. Heat the bacon fat in a medium saute pan over a medium
flame. Season the pork chops with salt and pepper, then sear in the saute
pan until nicely browned. Transfer the chops to the simmering stock. Reduce
the heat to low and add the chicken fat. Season the chicken legs and thighs
with salt and pepper, then add to the pan skin side down. Cook for at least
fifteen minutes, while rotating in the pan so the skin crisps evenly. Turn
the chicken over and sear for 3 minutes. Remove and keep warm. Add the
camilla beans to the stock. Split the sausage lengthwise and add to the
same saute pan in which the chicken and pork were cooked. Raise the heat to
medium and brown the sausage on both sides. Transfer to the stockpot. Add
the peppers to the saute pan and raise heat to medium high. Saute until the
peppers caramelize. Ladle enough stock from the pot into the peppers to
deglaze the saute' pan. Use a wooden spoon to free the caramelized meat and
vegetable bits from the bottom of the pan. Pour the deglaze back into the
stockpot. Add the rutabaga, onion, tomatoes and rice. Cook for 30 minutes.
Add the carrots, parsnips and turnips. Cook about 15 minutes. Top the pot
with the chicken and squabs. Cook until the squabs are just done
(approximately 15 minutes). Season to taste with salt, pepper and, if you
like it tangy, malt vinegar.
Yield: 6-12 servings, depending on how hungry you are.
Converted by MC_Buster.
Per serving: 2284 Calories (kcal); 85g Total Fat; (32% calories from fat);
42g Protein; 354g Carbohydrate; 175mg Cholesterol; 2581mg Sodium Food
Exchanges: 5 1/2 Grain(Starch); 4 Lean Meat; 6 Vegetable; 0 Fruit; 14 Fat;
15 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW#INE069
Converted by MM_Buster v2.0n.
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