Big Heat's Brunswick Stew Recipe

Ingredients

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

It is actually possible to track the history of recipes far back into distant history, in truth as far as early Egypt, and maybe further still. In practice though, sadly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.

The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated.

Moving on, we find two interesting cookery books which appeared in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that we all know today, but rather recipes for the types of meals on the menues of the nobility of the time.

Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, including basil and coriander. These new culinary innovations prompted a torrent in recipe manuscripts, the majority of which are now in private libraries.

During the following few centuries, the powerful and wealthy tried to lay on the most extravagent meals, and consequentially the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down the recipes of their peers.

The revolution that is television gave us celebrity chefs and the demand for the accompanying recipe books.

Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes like those on sites such as this.

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We hope you enjoy this Big Heat's Brunswick Stew recipe.

 


Big Heat's Brunswick Stew Recipe, one of many tasty recipes brought to you by Recipes Ideas




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