BRUNSWICK STEW

a/k/a/ HOW TO FEED A CROWD WITH A COUPLE POUNDS OF MEAT!

BRUNSWICK STEW

YIELD: 6+ QUARTS

INGREDIENTS FOR THE SAUCE:

1/2 Stick            Butter

1 C                    Catsup

1/4 C                 French's Yellow Mustard

1/4 C                 White vinegar

1 tsp.                Garlic powder

1 tsp.                Coarse ground black pepper

1/2 tsp.              Crushed red pepper

1/2 oz.               Liquid Smoke (optional)

1 TBSP              Worcestershire Sauce

2-3 oz.               Franks Original Hot Sauce

1/2 TBSP            Fresh lemon juice       

1/4 C                 Packed Brown sugar

INGREDIENTS FOR THE STEW:

1 C            Onion – finely chopped (about 2 medium onions)

2 C            Sliced okra – fresh or frozen and thawed **

2 lb.          Pork barbeque in sauce – chopped

3 large       Chicken breasts (or 5 nice thighs) –  cooked and shredded

2 – 14 oz.  Cans petite diced tomatoes – undrained

1 – 8 oz.    Can – tomato sauce

3 large       Russet potatoes – cubed

1 – 14 oz   bag frozen corn

1 – 14 oz   bag frozen BABY butterbeans

4 C            Chicken stock ***

                Sauce (from above)

                Kosher salt

                Fresh ground black pepper

                Instant potato flakes to thicken, if necessary

DIRECTIONS FOR THE CHICKEN:

Cook the chicken a day ahead in at least 4 C of water, 1 TBSP of salt, and 3-4 stalks of celery, cut into 2” lengths.  Cook until the meat falls off the bone.  Strain the stock into a large container and refrigerate overnight.  Skim the fat off the top before using.  Remove the skin and all bones from the chicken.  Shred with two forks (don’t cut with a knife).  Refrigerate until ready to use.

DIRECTIONS FOR THE SAUCE:

In a 2-quart saucepan over low heat, melt butter.  Blend the first three ingredients until smooth and add to butter.  Add next 7 ingredients and blend until smooth.  Add 1/4 C brown sugar and blend. 

Gradually increase heat to a simmer (DO NOT BOIL) and cook about 10 minutes; set aside. 

DIRECTIONS FOR THE STEW:

Place a small amount of bacon drippings in the bottom of a 6-qt, heavy pot. Sautee onions until tender. 

To the onions add:  shredded chicken, barbecue, 2 C sauce, 2 C chicken stock, diced tomatoes, tomato sauce, and 2 tsp. fresh ground black pepper.    Bring JUST to a boil and reduce to lowest heat.  Simmer uncovered for about an hour, stirring occasionally.  Add chicken stock if mixture gets too thick (mixture should cook down a little and meat should be falling apart.)

**Saute the okra. (Any good Southern cook knows, if you’re gonna add okra soups, etc, you have to cook it past the ‘slimey’…. Place about a tablespoon of bacon drippings in a frying pan, heat it up, and add the okra – cook, stirring constantly, until the okra is no longer slimey – you will know when it’s ready to add to the pot.) Add okra to the meats and simmer another 30 minutes.

Add potatoes, corn and BABY butterbeans to the pot.  Bring to a simmer and cook until potatoes are very tender, adding more stock as necessary.

Salt and more pepper to taste.  Also, add additional Franks for more heat.  Thicken as desired with instant potato flakes just before serving.

Serve as a side dish with BBQ or as a main course soup/stew with cornbread or hushpuppies.

***Note – I use chicken stock made from the drippings of my baked chicken.  Really REALLY adds a great flavor!

 http://firebird-cooks.blogspot.com/2011/02/baked-chicken.html

GINGER GARLIC SHRIMP

This is quick AND easy.... and impressive!  Serves two hungry people.

INGREDIENTS:

1 lb.                    Fresh shrimp (no smaller than 21-25 count)
2 TBSP              Butter
1 TBSP              Oil
4-6 cloves         Fresh garlic - minced
2 tsp.                  Grated ginger root ***

white wine or Vermouth (optional)

Pasta of choice
Butter
Sour cream (optional)

DIRECTIONS:

Start the pasta because this dish doesn't take long to cook.  I cook my pasta, linguine or penne, a little past al dente IN SHRIMP STOCK (recipe on my site). Drain completely; add some butter and a small dollop of sour cream and stir until pasta is coated.  Top with shrimp and serve.

For the shrimp, heat the oil and butter over medium high heat.  Add the shrimp and garlic and stir-fry for a minute or two.  DO NOT let the garlic brown or it will be bitter.  Add the grated ginger and cook another minute until shrimp are opaque all the way through.  Add a little splash of white wine or Vermouth and simmer about a minute.  Voila!  Serve over the pasta.

Excellent with a creamy cole slaw and cornbread or artisan rolls.

***  A note on fresh ginger.  This is something you seldom need and will always go bad in the produce drawer.  I buy a fat knob of fresh ginger about 3-4" long, wash and DRY it, wrap it REALLY TIGHTLY in Saran/Clingwrap and put it in a Zip-Loc bag in the freezer.  When you need it, you can grate it directly into the pan, without having to peel it!  And it keeps forever.  Well 3-4 months at least.  How cool is that!

HOLIDAY SPECIAL CONGEALED SALAD

A sweet and tangy compliment for poultry - perfect for Thanksgiving or Christmas turkey - in my house, it's not the holidays without this one!

SERVES: 12  (make a day ahead)

INGREDIENTS:

2 – 3 oz. pkgs       Lemon Jell-O

2 C                         Boiling water

1-3/4 C                  Cold water

8 oz.                      Philly Cream Cheese – room temperature

1 tsp.                    Salt

1 – 8 oz. can        Crushed pineapple – drained

1 C                        Chopped pecans

1 C                        Celery – thinly sliced on the diagonal

1/2 pint                Heavy whipping cream

3 TBSP                Sugar               

DIRECTIONS:

Dissolve Jell-O in boiling water – add cold water and let cool to room temperature.

Cream salt and cheese until smooth – add Jell-O liquid and blend until smooth.  Add pecans, celery and pineapple and stir by hand.

In a separate bowl, whip the heavy cream with 3 TBSP sugar until stiff.  Gently fold whipped cream into cheese/Jell-O mixture.

Pour into a 9x13 metal pan or glass dish and chill OVERNIGHT

TURKEY DRESSING

SERVES: 8-12

INGREDIENTS:

1 – 14 oz.         Pepperidge Farm Herb Seasoned Stuffing Mix - NOT CUBED

1 – 14 oz.         Pepperidge Farm Cornbread Stuffing Mix

3-4 C                 chopped celery

3-4 C                 minced onion

3-4                    hard boiled eggs – finely chopped

1-2                    RAW eggs (to hold together)

1/2 C                 Turkey stock – cooled ***

1/2 stick            butter

2-4 tsp.              Rubbed sage

2-4 TBSP          Fresh thyme – chopped (or 2 tsp. dried thyme)

                           Salt – to taste

                          Pepper – to taste

2-3 cans            regular OR smoked oysters in oil (optional) – chopped

                         (the flat cans that look like sardines)

DIRECTIONS:

Combine butter and stock over low heat until butter is melted; allow to cool

Preheat oven to 350°; spray a rimmed baking sheet (for patties) or 9x13 brownie pan with PAM

Combine stuffing mixes in a large bowl; add celery, onion and chopped eggs and blend well – this can be done ahead and refrigerated until time to cook

Add raw eggs to cool stock mixture and blend with wire whisk – DRIZZLE into dry dressing mixture while tossing gently until just moistened – YOU DO NOT WANT THE DRESSING MIX TO BE WET AND SOGGY!

Add sage, thyme, salt and pepper to taste – form LIGHTLY into patties and bake 30-40 minutes (or lightly press into a greased brownie pan; bake 30-40 minutes; cut into squares to serve)

For oyster option – drain and reserve liquid - chop oysters and add to stuffing mixture – add turkey broth to reserved oyster liquid and use to moisten dressing

*** I make turkey stock by boiling the neck, heart and gizzard with a cut up onion,  1-2 stalks of celery, with leaves, and 8-10 whole peppercorns in about 4” of water.  Boil until the meat on the neck flakes off – about an hour.  Remove the neck, heart and gizzard and set aside.  Strain liquid into a pyrex bowl.  Discard the onion/celery/peppercorns.  Voila! 

Cut the turkey neck and organs into tiny pieces and add to your gravy.

Or take the easy way and buy a carton of chicken STOCK at the store.  Stock has more of a meaty flavor and less seasoning than broth.

NOTE:  I call this ‘dressing’ because it’s a side dish.  I’ve never ‘stuffed’ it inside a turkey and cooked it.  In fact – I’ve never stuffed a turkey with anything!

PECAN PIE

SERVES: 6-8

INGREDIENTS:

3                 eggs, slightly beaten

1 C              sugar        

1 tsp.          vanilla

2 TBSP      butter – melted

1 C              light Karo Syrup

1-1/2 C      chopped pecans

1              unbaked pie shell (I love the Pillsbury All-Ready crusts)

DIRECTIONS:

Preheat oven to 350°

Spray bottom of pie plate lightly with PAM and then spread crust; trim/flute the edges

Combine everything but pecans and beat until fluffy.  Add pecans and pour into pie shell.

Bake 50-55 minutes until a knife inserted in the center comes out clean.

To 'flute' a pie crust, press index fingertip on the lip of the pie plate, facing away from center - with the other hand, using thumb and forefinger, gently press the crust around your fingertip.  Continue around the perimeter of the pie plate.  Try to tuck in any SMALL dangly pieces of excess crust - this makes a lovely 'home made' pie shell!

SHELLFISH GUMBO

SERVES: 6-8

INGREDIENTS:  

2 TBSP              butter

3 TBSP              oil

2-3 C                 okra – caps removed, sliced 1/2”

1 C                    celery - thinly sliced on the diagonal

1 large               onion – chopped

1 large               bell pepper - chopped

4-5 cloves          garlic - minced

4+ C                    shrimp stock

2 - 14 oz. cans    petite diced tomatoes – drained, juice reserved

2 – 6 oz. cans     tomato puree

1 tsp.                  Worcestershire Sauce

1 tsp.                  sea salt

1 tsp.                  fresh thyme

2 TBSP              Old Bay 

3 TBSP              Frank’s Original Hot Sauce

1/2 tsp.              cayenne

1 C                   raw rice – long cooking type

1-1/2 lb.            shrimp*** – peeled and deveined (more if not   using scallops and oysters)

1 lb.                  sea or bay scallops – thoroughly rinsed!

1/2 lb.               crab meat

1 pt.                  oysters – drained, liquid reserved

 *** Get shrimp with heads on if you can find 'em and use the heads and shells to make the shrimp stock (see my recipe for SHRIMP STOCK on an earlier post)

DIRECTIONS:

Heat oil and butter in a Dutch oven until bubbly - sauté okra  until it begins to get tender (4-6 minutes) – add celery, onions and bell pepper and stir/cook until vegetables are tender.  Add garlic and cook 1-2 minutes.  Do NOT let garlic get brown.

Add tomatoes, tomato puree, 3 C shrimp stock, Worcestershire sauce, thyme, Old Bay, cayenne and Frank’s to vegetables; simmer 15 minutes.  Salt to taste.  Also taste for ‘heat’ and add more Old Bay or cayenne as desired.

Add rice and bring to a simmer.  Reduce heat to low, cover and cook 18 minutes, stirring occasionally.  Add shrimp stock, oyster juice or tomato juice if necessary to keep mixture a semi-thick consistency.  Salt to taste again when rice is tender.

(If using bay scallops, add them last) Add shrimp and crabmeat – simmer 1 minute.  Add oysters and scallops and simmer 2-3 minutes. Check each type of seafood for doneness.  Gradually add more liquid (stock or water) as desired, stirring constantly.  Check for salt.  

Serve with cornbread.

NOTE:  The shellfish listed here are all optional - use all shrimp if you like, just increase amount

GRANDMA'S PEACH COBBLER

RECIPE IS FOR 1 - 9" PIE - SERVES 6-8

INGREDIENTS: 

6 C            Fresh peaches, peeled and sliced

~2 C         Sugar (less if peaches are really sweet)

1 stick       Butter – cut into thin slices

1/4 C         Self-rising flour (in a sifter)

1 TBSP      Melted butter

3 TBSP      Sugar

2              Pie crusts

DIRECTIONS:

Preheat oven to 350°; line baking dish with one pie crust

Combine peaches and 2 C sugar and toss to blend; add sifted flour and stir gently to blend.  Pour peaches into baking dish.

Dot peaches with butter slices; top with remaining pie crust and seal edges.  Cut several vents in top crust.  Brush top crust wiith melted butter and sprinkle with 3 TBSP sugar.

Pie will begin to bubble about 10 minutes before it’s done.  Check after 50 minutes and then check often.  Let cool about 30 minutes before serving.  Top with vanilla ice cream if you must.

You can also add some fresh grated nutmeg or other spices BUT IF THE PEACHES ARE GOOD there's no need!  Enjoy!  You can thank me later

Save yourself time by doubling this and cooking it in a 9x13 pan, because your family will want more!

FRIED SOFT SHELL CRABS

SERVES: 6

INGREDIENTS:


2                        eggs, beaten with a fork
3/4 C                 water

1-1/2 C              flour

2 tsp.                 salt

1 tsp.                 ground black pepper

3 TBSP              Old Bay Seasoning

12                     soft shell crabs, cleaned

fat or oil, for frying             

DIRECTIONS:


Make the wash with the eggs and water

Mix together flour, salt, pepper and Old Bay.

Preheat about 1” of oil to 365°

Pat crabs dry with a paper towel and dip crabs in egg wash and let drain a little. Then gently dredge crabs in flour mixture to coat well - tap to remove excess flour.  Cook immediately or the coating will become gummy

Cook  crabs, 2-3 at the time until crispy and browned, about 2-4 minutes on each side.  Drain on paper towels

Serve with a seafood cocktail sauce or roumelade sauce [http://firebird-cooks.blogspot.com/2011/03/remoulade-sauce.html]

IF SERVING AS A SANDWICH:

6                 Po’Boy sandwich rolls, sliced lengthwise (or French bread cut 6” long and sliced open – toast lightly if preferred)

                   mayonnaise

                   shredded romaine lettuce

                   tomatoes, very thinly sliced

Franks Original Hot Sauce, for serving (optional)

Lemon wedges, for serving (optional)

SEE THE LINK BELOW FOR PREPARING LIVE SOFT-SHELL CRABS:
http://firebird-cooks.blogspot.com/2011/10/crabs-primer-all-you-need-to-know-and.html

CUCUMBER SALAD

SERVES: 6-8

INGREDIENTS:

5-6 large       Cucumbers

                      Salt

1-1/4 C       Sour cream

2 TBSP       White vinegar

1/4 C          Oil

2 tsp.           Sugar

1 TBSP       Dried dill

                   Salt

                   White pepper     

Assorted fresh greens/spring mix for serving

Sprigs of fresh dill for garnish       

DIRECTIONS:

Peel cucumbers and slice about 1/8 - 1/4" thick – spread them on paper towels in a single layer and salt LIGHTLY.  Let them sit for at least an hour at room temperature.  Rinse quickly and pat completely dry.

Combine next 5 ingredients to make the dressing.  Add salt/white pepper to taste.  Store in refrigerator.

When cucumber slices are ready, put them in a Zip-Loc bag and add the dressing.  Refrigerate overnight, massaging gently from time to time. 

Arrange a bed of fresh greens on a salad plate.

Massage the cucumbers gently before serving.  Remove from dressing with a slotted spoon and place on greens, letting some of the dressing drizzle on the greens.  Top with sprig of fresh dill.

TACO DIP

SERVES: 16-20

INGREDIENTS:

2 lb.          Lean ground beef

2 pkgs       FRENCH’S   Taco seasoning mix

1 – 24 oz.  Jar - Pace chunky salsa        (medium or hot)

1 - 4 oz.     Can - diced tomatoes and juice

1 can         Red kidney beans or black beans – RINSED / DRAINED – optional                                                

6 oz.          American cheese, shredded

6 oz.          Monterey Jack cheese – shredded

12-15        Green onions, thinly sliced, including tops

3 large       Fresh tomatoes, finely diced and allowed to drain

16 oz.        Sour cream

Tostitos Scoops for serving

DIRECTIONS:

Prepare the meat mixture about an hour ahead of serving time and let it sit on the stove.  Reheated before serving.  Assemble and serve warm.

Cook ground beef until done and drain completely.  Add taco seasoning and salsa, diced CANNED tomatoes, and beans -  bring to a slow low simmer – cook about 10-12 minutes, stirring often -  add water sparingly to keep mixture from sticking – but you do NOT want this mixture to be runny.

To serve:  Spread the hot meat mixture in a WARM large shallow serving dish – preferably a round one.  Sprinkle on cheeses.  At this point, the meat/cheese dish can be kept warm in a very low oven for 10-15 minutes before adding tomatoes, onions and sour cream.)

About 3” from rim, make a circle of sour cream dollops and spread gently with a knife to form a circle. 

Inside the circle of sour cream, make a ring of diced FRESH tomatoes.  Outside the ring of sour cream, make a ring of sliced onions.

Serve immediately.  

CALLING ALL YOU BACON LOVERS!

OMG!   I love kitchen gadgets and this one is ACES!  It is a bacon press and it flattens the bacon so it cooks evenly, flat, and DOES NOT SHRINK!  And because it's thick safety glass, you can see what's cooking without constantly lifting it - and it's DW safe AND it reduces spattering.  I can't wait to try this on sausage patties,hamburgers, and steak! 

Here it is in my 11" x 11" griddle pan.

A little pricey at ~$19 + S&H but I would buy it again!

http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.aol_refer.false.tpl.detail.msn_refer.false.item.K28679.ref.BV1?&cookie=set

DESIGNER QUICHE

DESIGNER QUICHE

SERVES: 6-8

INGREDIENTS:

1              Pie crust (Pillsbury All-Ready)

1 TBSP      Butter

4-5            Mushrooms – wipe clean and slice thin

3                 Green onions – wash and pat dry – slice thin, tops too
1-2 TBSP    Fresh herbs – basil is my preference

5 large       Eggs

1 tsp.         Salt

1/2 tsp.      Fresh ground black pepper

1/4 tsp.      Cayenne pepper or crushed red pepper

3/4 C         Heavy cream

2 C            Grated sharp cheddar cheese***

2 C            Grated Swiss cheese***
                  Fresh herbs

OPTIONAL: 

Cooked meat – about 3/4 C : Crumbled cooked bacon (6-8 strips), cooked and crumbled sausage, cooked chopped shrimp, baby canned clams (drained and chopped), canned smoked oysters (drained and chopped), chopped cooked ham, chopped country ham (yum), lump crabmeat – use your imagination – just NOT poultry, as it’s tasteless!

Veggies:  Chopped fresh spinach , sautéed squash or zucchini, sautéed bell pepper, steamed broccoli, chopped red pepper etc. 

Alternate Herbs: Fresh parsley, chives, thyme

***Cheeses: Replace cheddar and swiss with dollops of goat cheese, mascarpone cheese and shaved parm

CAUTION - just don't over do - 3-4 add-ins max (onions, 'shrooms + two others) plus an herb

DIRECTIONS:

Preheat oven to 400°

Melt butter in wok or heavy pan until bubbly – add onions and mushrooms and sauté until tender – about 4 minutes.  Drain on a paper towel.

Line 9” pie plate with a single pastry crust – crimp edges and spread onion/mushroom sauté evenly in the bottom; add meats or other veggies if desired

Sprinkle cheeses evenly over the onions/mushrooms/meat

Combine eggs and next 4 ingredients and whisk until blended – pour over cheeses

Bake 45-50 minutes until golden and a knife inserted an inch from the center comes out clean.  Let sit 5 minutes before serving.  Wonderful with a fruit salad and a croissant drizzled with honey - and a good Riesling, of course!  Also great in the early morning with link sausages and toasted, buttery English muffins.