Friday, November 04, 2016

Fun Friday: Brunswick Stew

I didn't get a picture soon enough, and it was half gone!

Last week we made butter beer. And we have more recipes to try, so we'll get back to that. We've also been on a search for the perfect peanut butter fudge recipe, so we'll be sharing those too. But this week I'm going to share our Brunswick Stew recipe. There are some disagreement over whether it was really originally made in Brunswick, Georgia or not. And there are some differences in recipes by region. But here is the recipe we used:

First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French’s Yellow Mustard
¼ cup white vinegar
Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke I didn't have this so I skipped it.
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco I used some specialty hot sauce Ty had. I may have gotten a bit carried away on it.
½ tablespoon fresh lemon juice
Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside – to be added later).
Then The Stew:
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion Didn't have an onion,  so I skipped it.
2  14½ oz. cans of chicken broth
1 lb baked chicken (white and dark) I used the boneless, skinless chicken breast I had
8-10 oz. smoked pork
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2   14½ oz. cans stewed tomatoes – (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1  14½ oz. can creamed corn
Slow simmer for 2 hours
This recipe is from
This was really spicy hot and really good. I hope you'll try it. And leave me your favorite fall recipes in the comments section.

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