/infopop/emoticons/icon_eek.gif Glad _I_ didn't wander by the back door!
I, too, am looking for a good Brunswick Stew recipe and haven't found one yet. Last year I tried one that served 6 people and by the time I finished "adjusting" it, I had 3 gallons of stew that I really wasn't all that wild about. Not one of my major triumphs!
I'd expect that the more smoked meat you added to the stew (chicken, beef, and pork, and/or critters), the better it would be. I agree with Tom - skip the wine. But what do I know?
I was able to scan the Jeff Smith recipe pretty easily, so here it is, along with a few others I've collected but haven't tried yet - I'm a little shell-shocked from the last episode. Good luck and let us know if you come up with a good one.
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CHICKEN BRUNSWICK STEW, JEFF SMITH
Makes 8 servings. This is another southern basic. It is really more than an ordinary stew and can be served at a fancy dinner or an informal supper. I must have run across fifteen variations on this dish and I know I have not even begun to hear about the rest of the possibilities.
3 tablespoons bacon drippings
1 chicken, about 3 pounds, cut up
2 cups water
2 1/2 cups canned tomatoes, or fresh, chopped
2 yellow onions, peeled and sliced
1/2 teaspoon sugar
1/2 cup dry white wine
1 package (10 ounces) frozen lima beans
1 package (10 ounces) frozen corn Niblets
1 package (10 ounces) frozen okra, sliced
1 cup toasted bread crumbs (Toast in oven on a cookie sheet.)
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
3 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco, or to taste
1. Heat a large Dutch oven and add the bacon fat.
Fry the chicken until lightly brown.
2. Add the water, tomatoes, onions, sugar, and wine.
Cover and bring to a simmer.
Cook for 1 1/4 hours.
3. Remove chicken from the pot and allow to cool enough to handle.
Debone chicken and discard skin and bones. Tear meat into small pieces and set aside.
4. Add remaining ingredients to the pot and bring to a boil.
Reduce heat and simmer for 30 minutes, uncovered.
5. Add the chicken and cook for another 10 minutes.
Correct the seasoning.
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BRUNSWICK STEW WITH CORN DUMPLINGS
This one sounded interesting:
http://southernfood.about.com/library/rec98/bl80111e.htm?terms=Brunswick+Dumplings
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This one seems on the right track, although it's really light on the vegetables:
RED'S BRUNSWICK STEW
Makes 20-25 servings.
Prep Time: 20 minutes
Cooking Time: 1 hour 40 minutes
Difficulty: Easy
5 pounds ground boneless, skinless chicken
5 pounds ground chuck
5 pounds hickory smoked pork, cut into medium dice
1 yellow onion, finely chopped
1 (12-ounce) bottle ketchup
2 (16-ounce) cans diced tomatoes
2 (16-ounce) cans corn
1/2 cup hot red pepper sauce, or more, to taste
Salt
1. In a large stockpot, cook chicken and beef for for 1 hour.
2. Add hickory smoked pork, onion, ketchup, diced tomatoes, corn, and hot sauce.
Add salt as needed.
Cook on low heat for 1 hour.
- Recipe courtesy Red's BBQ and Catering Service, Charlotte, NC, Food Network Show # BE1C14.
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Here's a link to a bunch of Brunswick Stew recipes on the Cookshack site:
http://www.cookshack.com/cgi-bin/ultimatebb.cgi?ubb=get_topic&f=4&t=000031
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