Recipe coll (9)

BRUNSWICK STEW

2 plump squirrels
Flour to dredge
Salt, black pepper
Bacon fat
6 onions, thinly sliced
3 cups boiling water
6 tomatoes, peeled and sliced
3 red peppers
Generous pinch thyme
1 qt lima beans
Kernels of 6 ears green corn
1 qt okra
1 tbsp chopped parsley
1 tbsp Worcestershire sauce

Cut the squirrels and saddles for frying. Dredge them with the flour, salt, and
pepper, and brown them
nicely in bacon fat with the onions. Put the meat and onions in a large iron
stew pot, or an earthen
casserole. Add the boiling water, tomatoes, red peppers, and thyme, and let this
mixture simmer for an
hour. Add all remaining ingredients to the stew and let simmer, covered, till
the meat and vegetables are
tender. The consistency should be that of rich soup, but some times the broth is
thickened slightly with
roux or some fine bread crumbs.

------------------

As for the name, there's this claim:
According to one story, Brunswick stew was named
for Brunswick County, Virginia, where in 1828 Dr. Creed Haskins of
the Virginia state legislature asked for a special squirrel stew
from "Uncle Jimmy" Matthews to feed people attending a political rally.
The origin of the name is agreed upon by most, but it's far more
likely the stew was created much earlier. With the original ingredients
of game (usually squirrel) and corn, and long simmering over an open
fire, it's typical of early native dishes.


 Brunswick Stew

 Recipe By     : The Southern Living Cookbook, 1987, 8487-0709-5
 Serving Size  : 22   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    pork roast
                         --4 1/2-pound
    1                    hen
                         --4 1/2 pound
   48      ounces        canned whole tomatoes
                         --undrained and chopped
    8      ounces        tomato sauce
    3      large         onions -- diced
    2      small         green peppers -- diced
      3/4  cup           vinegar
      1/4  cup           sugar
      1/4  cup           all-purpose flour
    1      cup           water
    1      teaspoon      salt
      1/2  teaspoon      pepper
      1/2  teaspoon      ground turmeric
    2      tablespoons   hot sauce
   16      ounces        frozen shoepeg corn

 Place roast, fat side up, on rack of a roasting pan. Insert meat
 thermometer, being careful not to touch bone or fat. Bake at 3250F about 30
 to 35 minutes per pound or until thermometer registers 1600. Cool. Trim and
 discard fat; cut pork into 2-inch pieces.
 Place hen in a Dutch oven, and cover with water. Bring to a boil; cover,
 reduce heat, and simmer 2 hours or until tender. Remove hen from broth and
 cool. (Reserve broth for other uses.) Bone hen, and cut meat into 2-inch pieces
 Coarsely grind pork and chicken in food processor or with meat grinder.
 Combine ground meat, tomatoes, tomato sauce, onion, green pepper, vinegar,
 and sugar in a large Dutch oven. Combine flour and water, stirring until
 smooth; stir into meat mixture. Stir in salt, pepper, turmeric, and hot
 sauce. Cook over medium heat 30 minutes, stirring occasionally. Add water,
 if needed, to reach desired consistency. Stir in corn, and cook an
 additional 10 minutes.
 Yield: 22 cups.
 Note: Brunswick Stew freezes well. To serve, thaw and cook until thoroughly
 heated.

  Notes: There are almost as many variations of Brunswick Stew as there are
 of barbecue sauce. This pork and chicken version seems to be most typical.
 While a bowl of steaming Brunswick Stew is good alone, it's often served as
 an accompaniment to Southern barbecue.


                             BRUNSWICK STEW II
--------  ------------  --------------------------------
    2      lb            Broiler-fryer chicken -- to
    3      lb            Broiler-fryer chicken
                         cut into serving pieces
    2      cup             Water
    6      Whole         peppercorns
    2                    Bay leaves
    2      tsp             Salt
    3                    Ripe tomatoes -- peeled and
                         cut into 8 wedges each
    1      md            Onion -- thinly sliced
   10      oz            Frozen lima beans -- thawed
    1      Whole         kernel corn -- (10 oz)  thawed
   10      oz            Frozen okra -- thawed and
                         sliced into 1/2-inch pieces

 Wash chicken and pat dry.   Place chicken, water, peppercorns, bay
 leaves and salt in a deep,   3-quart,   heat-resistant, non-metallic
 casserole. Stir to combine. Heat, covered, in Microwave Oven 10
 minutes. Stir contents. Heat,  covered, in Microwave Oven an additional
 5 minutes.  If desired, remove chicken from bone and cut into 1-inch
 pieces.  Discard bay leaves and peppercorns.  Return chicken to
 broth and add remaining ingredients.   Heat, covered, in Microwave Oven
 10 minutes.   Uncover and heat an additional 5 minutes or until chicken
 and vegetables   are tender.   Serve in soup bowls.



                    - - - - - - - - - - - - - - - - - - 


                      *  Exported from  MasterCook  *

                             Brunswick Stew #1

 Recipe By     : Williamsburg: Art of Cookery
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         chicken
    3      quarts        water
    1      large         onion
      1/2  pound         ham -- lean -- in small piece
    2      pints         tomatoes
    1      pint          lima beans
    4      large         Irish potatoes -- diece
    1      pint          corn -- grated
    1      tablespoon    salt
      1/4  teaspoon      pepper
    1                    red pepper
    3      ounces        butter

 Cut up a pound of Chicken and put it in a large pan with three quarts of
 water, one large onion, one half pound of lean ham cut into small pieces
 and simmer gently for two hours.  Add three pints of tomatoes, one pint
 oflima beans, four large Irish potatoes diced, one pint of grated corn,
 one tablespoon of salt, one fourth teaspoon pepper, a small pod of red
 pepper.  Cover and simmer gently for one more hour stirring frequently to
 prevent scorching.  Add three onces of butter and serve hot. Note: -----
 This makes a lot of stew.  You will probably want to half or even quarter
 it, if want to try it before serving it to a group.
                     

                     Brunswick Stew with Corn Dumplings
--------  ------------  --------------------------------
   18                    white peppercorns -- bruised
    6                    whole cloves
    2      cloves        garlic
    2                    bay leaves
    3      sprigs        parsley
      1/4  teaspoon      dried thyme -- or 4 sprigs fresh
    2      quarts        chicken stock
    6      pounds        stewing chicken -- or large roaster -- qu
    1      large         onion -- chopped
      1/2  pound         bacon -- good -- thick;chopped
    3      medium        onions -- chopped
    3      medium        new potatoes -- peeled and cubed
   12      ounces        tomatoes -- peeled -- undrained
    1      cup           dried baby lima beans -- soaked overnight
    2      tablespoons   tomato paste
    1                    dried red pepper -- optional
      1/2  teaspoon      salt
      1/8  teaspoon      fresh ground black pepper
    1      cup           okra -- fresh -- halved
    2      cups          corn kernels -- fresh
                         -----CORN DUMPLINGS-----
    1      cup           flour
    1      tablespoon    yellow cornmeal
    2      teaspoons     baking powder
      1/2  teaspoon      salt
    1      pinch         sugar -- generous
    1      tablespoon    butter -- chilled
      1/3  cup           fresh corn kernels -- or frozen -- thawed
      2/3  cup           milk -- cold

 Soak lima beans overnight in cold water then drain.  Combine first 6
 ingredients in small piece of cheesecloth and secure with 
 a string.  Add to an 8-quart pot with the stock and bring to a simmer over 
 medium-high heat.  Add hen, giblets, and 1 chopped onion. Simmer, covered, 
 until the chicken is tender, about 1 1/2 to 2 hours. Chill overnight if
 desired.  Skim fat from surface of stock.  Remove chicken; discard skin
 and bones and cut meat into bite-size pieces.  Set aside. Cook bacon until 
 crisp in medium skillet over medium heat.  Remove with slotted spoon to
 paper towel and drain well.  Add to stock.  Pour off all but 2 tblsp  fat
 and place skillet over high heat.  Add remaining onion and saute quickly
 until browned.  Add to stock along with potatoes, tomatoes, lima beans,
 tomato paste, red pepper, salt, and pepper, and stir to combine.  Cover
 partially and simmer until beans are tender, about 40-60 minutes.  (Stew
 can be prepared several days ahead to this point and refrigerated.) Stir
 in reserved chicken, okra, and corn.  Bring stew to simmer, then drop
 dumpling batter in by tablespoonfuls.  Cover pot securely and simmer until 
 dumplings are puffed and a toothpick inserted in center comes out clean,
 about 15 minutes.  Turn into soup tureen to serve or spoon dumplings into
 heated bowls and ladle soup over. Corn Dumplings: --------------- Combine
 flour, cornmeal, baking powder, salt, and sugar in medium bowl and mix
 well.  Cut in butter using a pastry blender or two knives until mixture
 resembles coarse meal.  Stir in corn using fork, then add milk and stir
 just until moistened; _do not overmix_.  Add to stew and cook as directed.
                     
GEORGIA BRUNSWICK STEW

 1 Chicken 2 1/2-3 1/2 lbs.
 1 1/2 lbs. ground beef(round or sirloin)
 3/4 lbs. ground pork
 1 can (28 oz) tomatoes, diced, chopped or crushed
 1 can (14.75 oz) creamed corn
 1/2 cup ketchup
 1/2 cup cider vinegar
 1/2 stick butter
 1 tsp black pepper
 3/4 tsp red pepper
 1/2 tsp salt 

 Remove skin and excess fat from chicken.  Cut up chicken and place in a pot and 
 cover with water. Bring to a boil, then lower heat and simmer until meat falls 
 off the bones. Drain the broth.  After the chicken has  cooled, pick the meat 
 from the bones, shredding into small pieces. In a large skillet, cook the beef 
 and pork together, stirring often and breaking into small pieces, until the meat
 is just gray. Drain fat. Put meat and chicken into a crockpot or large pot.  Add
 the rest of the ingredients.  Cook over low heat for 3 hours, stirring from the 
 bottom of the pot often, or if using a crockpot cook for 5-6 hours at a low 
 setting. I couldn't find any ground pork so I used a pound of mild sausage in 
 it's place. I also added a can of Baby Lima Beans.  I put mine in the 
 refrigerator over night and removed all the grease the next day before I warmed 
 it up. You might want to give it a couple of spoons of Tabasco for a little 
 kick.  Ed


~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Burgoo

Recipe By     : Senator Mitch McConnell

PART ONE:
1   5 pound hen
1 pound     beef stew meat
1 pound    veal stew meat
4 large      beef or knuckle bones
celery
onions
carrots
parsley
10 ounces        tomato puree
4 quarts       water
1          red pepper pod
1/4  cup  salt
1      tablespoon    lemon juice
1      tablespoon    Worcestershire sauce
1      tablespoon    sugar
1 1/2  teaspoons     coarse black pepper
1/2  teaspoon      cayenne

PART TWO:
6  onions -- finely chopped
2  green peppers -- finely chopped
1  medium        turnip -- finely diced
10  tomatoes -- peeled and chopped
2  cups          fresh butter beans -- shelled
2  cups          celery -- thinly sliced
2  cups          cabbage -- finely chopped
2  cups          fresh okra -- sliced
2  cups          fresh corn (six ears, husked)
1/2                unpeeled lemon -- seeded

If you make this in 2 parts, on successive days, it is not such a chore. Put
all ingredients from part one in a roaster, bring to a boil and simmer
slowly, covered, for about 4 hours. Let cool and strain.

Cut chicken and meat fine, removing all skin, bone and gristle. Kitchen
scissors are good for this job. Return to stock and refrigerate.

The following day lift off half of the fat, add all the vegetables except
corn and okra and cook another hour or until thick.

Cut corn twice, scraping cobs to get the milk. Add this along with the lemon
and additional seasonings. If you finish the cooking in the oven, it will
eliminate stirring and watching.

Cook, uncovered, at 300 for about 2 hours until the consistency of a thick
stew. This will make a gallon. If made before hand, reheat in the oven to
insure against scorching.

Serve in mugs and sprinkle with chopped fresh parsley.



NOTES : This is best made when fresh vegetables are at their peak, but
frozen
vegetables and canned tomatoes can be used when necessary. It freezes well.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BBQ List
Stu Carpenter


Moonlite Burgoo
Makes: about 1 1/2 gallons
Preparation time: 30-40 minutes
Cooking time: about 4 hours

Burgoo is to Kentucky what Brunswick stew is to Georgia -- the communal
dish that used to grease the skids at political barbecues and now shows
up at church picnics and the like. The burgoo capital has to be
Owensboro, an Ohio River city that specializes in mutton barbecue.
Owensboro's numerous Catholic parishes stage enormous fund-raising
dinners; at St. Pius X's gathering in June, they cooked 7,000 pounds of
barbecue and 700 gallons of burgoo. Most burgoo cooks in Owensboro use a
recipe similar to this one from the Moonlite Bar-B-Q Inn, the city's
best-known barbecue restaurant.


Water
2 pounds lamb shoulder (see note)
1 1/2 pounds chicken pieces
2 cups finely chopped cabbage
1 cup chopped onion
2 1/2 pounds potatoes, peeled and diced
2 1/2 cups corn, canned or frozen
6 tablespoons ketchup
1 1/2 cups tomato puree
Juice of 1/2 lemon
6 tablespoons distilled vinegar
1/4 cup Worcestershire sauce
1 1/4 tablespoons salt (or more to taste)
1 tablespoon ground black pepper
1/2 teaspoon cayenne
In a large saucepan or kettle, cook lamb in water to cover until tender,
about 2 hours. Discard broth and bones. Chop meat fine and set aside.
Meanwhile, in large stockpot, cook chicken in 1 gallon of water until
tender, about 30 minutes. Remove chicken and set aside. Add cabbage,
onion, potatoes, corn, ketchup and an additional 1/2 gallon of water to
the chicken broth. Bring to a boil over medium-high heat. Reduce heat to
medium and cook until potatoes are tender, about 20 minutes. Meanwhile,
chop chicken meat, discarding bones and skin. When potatoes are tender,
add chicken, lamb, tomato puree, lemon, vinegar, Worcestershire sauce,
salt, pepper and cayenne. Return to a boil. Reduce heat to medium-low
and simmer 2 hours or more, stirring occasionally from the bottom as it
thickens.

Burgoo is often served with bread, but crackers or corn bread are also
good.

Note: Our tester used lamb shoulder, which is more readily available
than mutton. Some cooks add dried or frozen lima beans, tomatoes and a
little boiled shredded beef or wild game.

Per 1-cup serving: 239 calories, 18 grams protein, 5 grams fat (percent
calories from fat, 19), 31 grams carbohydrates, 48 milligrams
cholesterol, 941 milligrams sodium.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BBQ List 
Stu Carpenter

BRUNSWICK STEW

Side dish has a long history no one knows
By KATHLEEN PURVIS
Food Editor


If barbecue is the show dog of Southern cooking, then Brunswick stew is
the mutt.

Barbecue has pedigrees. It has history. There are barbecue societies,
barbecue books, barbecue competitions.

But Brunswick stew is the poor cousin in the barbecue world. Always
hanging around in the background, hoping somebody will notice it. Tucked
on to a plate of barbecue more to round out the meal than to actually be
eaten.

Heck, nobody is even sure of its lineage. Is it from Brunswick County,
Va., Brunswick, Ga., Brunswick, N.C.? Is it the same thing as burgoo?
Perloo? Bog?

Nobody can even agree on exactly what goes in it.

``This is my hunch,'' says Southern culture expert John Egerton of
Nashville. ``First of all, nobody knows. So hunches are as good as
anything. When people were living in the woods, this was kind of their
Campbell soup. It was just a staple: You took a little bird, a little
squirrel, a little rabbit, some vegetables, and you made something warm
and hearty. If you were around Brunswick, Ga., or Brunswick County, Va.,
or Brunswick, N.C., you called it Brunswick stew and you claimed it as
your own.''

There are Brunswick stew aficionados, though. James Villas is one. Food
editor of Town & Country magazine and a Charlotte native, Villas is an
award-winning author whose newest cookbook is ``Stews, Bogs & Burgoos''
(Morrow, $25). It's all about the great American stewpot, including
Brunswick stew.

``I'm sort of known as Mr. Brunswick stew,'' Villas says. ``I'm just
obsessed with it.''

He gives Brunswick stew parties every year for his friends in East
Hampton, Long Island. ``And they love it. They absolutely love it. Just
salad and corn bread and Brunswick stew.''

If you want to find Brunswick stew, look for it in the fall. You'll
usually spot it as part of a fund-raiser for fire departments or
churches, right along with fish fries and, yes, barbecues. It's as much
a fixture at the Mallard Creek barbecue as politicians.

Pritchard Memorial Baptist Church cooked up 100 gallons of Brunswick
stew a few weeks ago for its ``Stump & Stew'' political event. John
Robbins was the chief stew cook. He learned the art 50 years ago,
watching his grandfather cook stew the traditional way, in a big iron
pot over an open fire, stirred slowly with a wooden paddle.

``It's different ever' place you go,'' says Robbins. For the church's
stew, they had to debate what to put in it: Chicken, beef and pork, all
slow-smoked over hickory. Plus tomatoes, baby lima beans, white corn
(it's sweeter, so they didn't need sugar to balance the acidity of the
tomatoes), onion and canned potatoes, spiced with paprika, onion powder,
garlic powder, thyme and oregano.

``If it was mine, it would have okra in it,'' said Robbins.

Which gets to the heart of the real Brunswick stew controversy. Forget
all that fuss over whether it came from Brunswick County, Va., or
Brunswick, Ga. (nobody considers Brunswick, N.C., a serious contender).
All that is just something to chew over while you eat.

The big discussion is over what goes in a Brunswick stew.

Originally, everyone agrees, Brunswick stew was made with squirrel. But
since most of us don't take shotguns on our nature hikes anymore, that's
given way to chicken, pork -- usually Boston butt -- and sometimes beef.
The vegetables usually include corn or lima beans, or both. Sometimes
potatoes, but not always. Forget rice, though: A Brunswick stew with
rice is a perloo that has gone astray.

Wilbur King of King's Barbecue in Kinston says his restaurant's formula
goes back at least to 1946.

``We been doing it 50 years and we haven't changed the recipe. If
anybody is making it like ours, they probably stole it from us.''

But try telling that to the federal government. When King added
Brunswick stew to his restaurant's mail-order business, Oink Express, he
wanted to make it with just pork. No way, said the Food & Drug
Administration, which is in charge of food labeling.

``The federal government says you can't call something Brunswick stew
unless it has two meats. They said it can be possum and cats if you
want, but it has to have two.''

No matter what you put in it, there's also a wide variation over what
you call it. Most experts agree that a Brunswick stew by any other name
is . . . a burgoo. That's what happened to Brunswick stew when it
crossed over into Kentucky, says John Egerton.

Egerton tends to think that ``burgoo'' is a corruption of the French
word ``ragout'' (pronounced rag-OO), which is a thick meat or vegetable
stew.

``It might have been a joke,'' says Egerton. ``Some guy says, `We ain't
French but we got birds over here, so we'll call ours burgoo.' In terms
of what's in there, (Brunswick stew and burgoo) are very close to being
the same.''

When you head down into South Carolina, the potatoes change to rice and
the stew changes to perloo -- or pilau. Or bog, which is usually a
chicken stew with rice. And that's similar to jambalaya. Which gets into
a whole 'nother argument.

All these mix-ups are part of the Southern heritage of moving around,
borrowing and making do.

``We've got all those juxtaposed cultures,'' says Villas. ``That's why
our culture down there is so utterly intriguing.''







