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!