1 for the stock:
2 medium chicken carcasses
3 bay leaves
2 tbsp black peppercorns
6 qt water
1 smoked pork jowl, about 1
1 pound
1 4 1/2 pound roasting hen
2 lb smoked pork shoulder pulled
2 28 ounce cn whole tomatoes chopped
1 16 ounce cn tomato sauce
2 lb chopped okra
2 16 ounce pk baby lima beans
2 16 ounce pk yellow corn
6 ribs celery, chopped
2 large yellow onions, chopped
1 large green bell pepper, chopped
2 jalapenos, chopped
3/4 cup white vinegar
1/2 cup all purpose flour
1/2 cup nuoc mam
1/4 cup sugar
1/4 cup worcestershire sauce
4 tbsp garlic powder
4 tbsp black pepper
3 tbsp paprika
3 tbsp tabasco sauce
Directions
:
Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6
quarts of water. Bring to a boil, reduce heat to simmer, and cook for
2 hours. Remove from heat, strain, and let cool.
Place roasting hen in a dutch oven. Add water, cover, and bake for 2
hours at 325 degrees. Remove, let cool, and pull meat into thumb
sized chunks, discarding skin and fat. Reserve.
Smoke pork shoulder for 8-12 hours, or until internal temperature
reaches 160 degrees. You may finish in a covered pan in the oven if
time is a factor; however, it must smoke for at least 8 hours. Pull
about 2 pounds into thumb sized chunks and reserve. Use the rest of
the smoked pork shoulder for barbeque.
Return stock to the stove, bring to a gentle boil, and throw
everything into the pot. Cook at a gentle boil for 1 hour. Reduce
heat to a simmer and cook for an additional 2 to 3 hours, stirring
occassionally. Remove from heat and serve immediately.
Recipe By : Tom Solomon
Servings: 1 servings
Big Heat's Brunswick Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup; Stew
The History of Recipes
Academics have traced the existence of recipes back into ancient history, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these ancient cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans 25BC a roman called Apicius wrote a few documents showing how to cook the recipes prepared by wealthy roman citizens. He tells us how the roman meals were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Romans made use of many aromatic flavours, including some that we all recognise such as basil, mint and dill. Over the next few centuries, the powerful and wealthy strove to lay on the most extravagent meals, and consequentially cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cook books were starting to become popular as a result of better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Big Heat's Brunswick Stew recipe.
