Brunswick Stew is a big thing around here in the south Mike.My Grandfather use to make a big cast iron kettle of it cooking with fire under it for all holidays in the cooler months.It has chicken and pulled pork with vegs,a sorta BBQ taste.I'll write down my recipe for you.This is half recipe and it still makes a lot.
Brunswick Stew
1-Chicken
1 1/2#-Pork
2 1/2#-Potatoes
1-can garden peas
1-can tomatoes
1-can green lima beans
3-ribs celery
1-can whole kernel corn
1#-onions
8-ounces catsup
1/2-cup worcestershire sauce
3-tbsp.sugar
hot sauce to taste (I usually do 1/4 cup Louisana less if you don't like spicy)
1 tbsp.vinegar
salt and pepper to taste
14-16 ounces BBQ sauce
I boil chicken and pork together or pressure cook till done.Pull all meat off bone and save liquid.In liquid put your potatoes cut up to cook till almost done.Grind your onions and celery together and add to same cooking time as potatoes.When potatoes are almost done mash a little you want to leave them a little chunky.Then add all other ingredients and heat for a couple hours on low.This makes a thick stew and is really filling and good.We always ate this with crackers or bread.I have cheated before and used bought pulled pork from grocery store in a hurry.If it's ever too thin can add instant potato flakes.This was a big tradition in our family.Way back in the day they use to boil the whole hog head and scrape the meat ...not me though lol.This recipe makes a big stew pot for us and is better the next day or two.Just thought I'd share this with ya'll.This is the halved recipe.
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This reply was modified 9 years, 6 months ago by
Joan Simpson.
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This reply was modified 9 years, 6 months ago by Joan Simpson.
It probably does depend on dishwashing technique. My husband likes to run the water and use soap individually on dishes. (I do not like his method.) I use a small amount of hot soapy water in a dish pan and wash some dishes, then turn on the water (cold is fine) to rise them before putting them in a rack. When I'm baking, I try to work as I go, so that I'm not looking at an enormous pile by the end of the baking adventure.
Riverside Len: It's good to see you posting--perhaps taking out time from watching the Cubs?
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This reply was modified 9 years, 6 months ago by
BakerAunt.
I had to look up 'Brunswick stew', that's one I had not heard of.
There was a soup course as part of lunch at the Chocolate Academy every day. (The lunches were catered in, not prepared in-house as I had assumed.) The soups we had during the 4 days I was there: Corn chowder (very sweet, almost a dessert), ginger-carrot, broccoli cheddar (best broccoli cheddar soup I've ever had, several of us had more than one bowl of it!) and onion.
Of these, the onion soup was the most pedestrian, I thought the onions were a bit under-caramelized. The broth was good, but I wasn't able to identify what it was made from, chicken stock and something else, I think. Might have included veal stock. It was well-seasoned, so often onion soup is so salty it's hard to eat.
I just put 3 meals of Butternut Squash soup in the freezer, and made Beef Stew on Tuesday. We like corn chowder, clam chowder, broccoli cheddar, Duchess, tomato, bean (plain, with veggies, or sausage/kielbase), asparagus, cauliflower, chili, vegetable. And I love that it's a great excuse for all kinds of breads and rolls!! Baker Aunt, I love your squash soup recipe when you get it figured out.
I make my own croutons, especially for potato leek soup.
The Double Crusty bread recipe makes great croutons. (I make it Vienna-style, using butter instead of oil.)
Then I just cube it (we like them fairly large, 3/4 of an inch or so), spread them out on a tray and put them in the oven on the lowest setting for about an hour. We prefer them crisp on the outside but not completely dried out.
I used to coat them with a little butter about half way through, but that takes time and the croutons don't keep as well, so these days I just add butter to the soup when dishing it out.
I make chicken stock starting with a whole chicken (or two), so there's plenty of boiled chicken for soup. I use this recipe:
Nancy's Homemade Jewish Chicken Soup The parsnips are the key, if I leave them out, the stock is too bland.
I wish I had an inexpensive source for chicken backs for making stock. In older cookbooks they always say 'ask your butcher'. There hasn't been a real butcher shop in Lincoln in the 40+ years we've lived here. I've seen them in the store for around $2.00 a pound, that's ridiculously high! But I still remember when chicken wings were 5 cents a pound, before they became an 'in' food. I've been known to buy a 10 pound bag of legs and thighs on sale and use it for stock.
I will have lots of chicken to use up if I'm making some other kind of soup.
So, what to do with the 'excess' chicken? Sometimes I shred it and add barbecue sauce and let it marinate for a day in the fridge, other times I make the Chicken Salad recipe I have posted here (which came from a friend.)
I don't do chicken cacciatore and lately I haven't done many chicken and pasta or chicken and rice meals at all, because of the carbs and my wife's low-carb diet.
Here the highs are still in the 80s--very unusual for this time of year--with only one clear span of cooler weather. As it cools down to 50s or low 60s at night, however, the house stays at around the perfect temperature, and that allows for soup!
My husband does not like onion or tomato in soups, and he does not like most beans. I make my own broth from chicken and turkey bones, and it had begun to pile up in the freezer. I decided that since I come home for lunch to take care of the dog, I would start making my favorite soups for me! I have a great smooth cauliflower soup. I'm working on creating the perfect butternut squash soup. I also have a carrot-curry soup. I make minestrone for me, and I'm going to make my turkey and black bean chili and freeze portions. I also have a chicken/turkey broth vegetable and barley soup. I do miss making my ham and garbanzo bean soup, because my husband does not particularly like ham, so we don't have it, and there are no leftovers.
For my husband, I use the Bob's Red Mill Vegi-Soup mix (split peas, lentil, and barley). I saute ground turkjey, then garlic, and add carrots, celery, red bell pepper (had to sneak that in at first), mushrooms, and zucchini. A tablespoon of Bouquet Garni from Penzey's, a tablespoon of dried chives, some pepper, and a Tablespoon of tomato paste are the seasonings.
Of course soup asks for crackers or breads to accompany it....
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This reply was modified 9 years, 6 months ago by BakerAunt.
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This reply was modified 9 years, 6 months ago by BakerAunt.
Mike, you made me laugh out loud with your tuna can remark.
I have complained to the store about the shrinking tuna can. Didn't do any good, of course. I think the problem is that fruit is usually sold by the pound and tuna by the can (or bundle at Sam's). So either way, the store receives more of our money.
Italian Cook: Clearly you are cooking and baking more than the rest of us! (Make that your story and stick with it!)
I worked in the kitchen in college and we had a night time snack bar. Usually I ran the grill while the pizza makers made pizza. We usually started them with a rolling pin and then hand tossed them and the tossing could get quite involved.
Friday night was usually slow (people went off campus) so we would have pizza tossing contests and in addition to seeing how big people could stretch the dough we had people doing 360 degree turns and various other acrobatics while the dough was in the air.
How no one ever crashed into anything and was seriously injured is a minor miracle. 🙂
I made an Irish Chocolate Cake and discovered that if you don't let the chocolate cool enough you get a denser cake with that little bit of pudding texture near the top of the pan (the bottom of the cake when you turn it out.
I collect old editions of the Joy of Cooking, the ones from the mid to late 40's had some recipes that got dropped in later versions. (True first editions are expensive, but it has been reprinted.)
I know, I know... but, as the Great Chicago Pizza Book points out, most Chicago pizzas are made using a sheeter. I remember watching them at Giordano's.
The other day we had a dough shortage (we had an extra teenage boy at the last minute!) and I bought some dough at the store. I started to hand stretch it and then, for fun, started to toss it at which point my middle looked at me and said "stop showing off". 🙂
So I can and have done both. For most nights I prefer my rolling pin as does my family (which is really who this is all for).
We average less than a load a day, since there's just two of us now. I'm probably more inclined to hand-wash pots and pans, so that lowers the average some. When our younger son was still living with us, we probably averaged about a load a day, when our older son and his family are visiting we probably do two loads a day.
Of course when I do serious cooking (or as I call it, committing kitchen), I can create a couple loads of dirty pots. I made Boeuf Bourguignon on Sunday, with braised pearl onions, mushrooms, and spaetzle, so that takes at least 5 pans and several bowls, plus more bowls for the leftovers. The cast iron pot doesn't go in the dishwasher, everything else usually does.
My husband and I are unusual in that we do not have a mechanical dishwasher and do not want one. I have several sets of older dishes, and they will not tolerate dishwasher soaps that are designed to eat food residue off the dish. I also do not want to give up the cabinet space. My husband and I do the dishes by hand, and with only two of us here, it goes fast. Of course, if we have people over, there will be more dishes (sometimes a lot more!).
