Brunswick Stew II

Brunswick Stew II

Ingredients

  • 8 Pounds Boston Butt (smoked or baked)
  • 3 Chicken
  • 4 Cans Crushed Tomatoes (28oz)
  • 4 Cans White Corn (14oz)
  • 2 Tablespoons Garlic (minced)
  • 2 Medium Onions (chopped)
  • 1 cup Green Bell Pepper (chopped)
  • 2 Lemons (juiced)
  • 1 bottle BBQ Sauce (12oz)
  • 1 tablespoon Texas Pete

Directions

Cook Boston Butt in oven or smoke on grill, shred meat when done and set aside. Can be done the day before.
Boil chickens and remove let cool, once chicken is cool remove meat from bone and add back to broth along with shredded pork.
Add onion, garlic, lemon juice, BBQ sauce, and Texas Pete.
Simmer for 1 hour stirring often, so it want stick to the bottom of the pot. Taste and add more BBQ sause if desired for richer taste.
I usually cook this for two hours.

February 3rd, 2012 Posted by | Main Dishes, Recipes, Soups & Stews | no comments

Brunswick Stew

Brunswick Stew

Ingredients

  • 1 can Barbeque Beef (10oz )
  • 1 can Barbeque Pork (10oz )
  • 2 Cans Chicken (5oz )
  • 1 can Cream Corn (14oz)
  • 1 can New Potatoes (14oz)
  • 2 Cans Tomatoes (28oz diced)
  • 1 cup BBQ Sauce
  • ½ cup Onion (diced)
  • 1 tablespoon Garlic (minced)

Optional

  • 4-6 Dashes Texas Pete

Directions

Over meduim low heat place all ingredients in a large pot with a heavy bottom.
Simmer for one hour and serve

Note

This recipe is a quick recipe and I use Castleberry & Bumble Bee products. As far as the BBQ sauce use what you like best. This recipe can also be doubled.

February 3rd, 2012 Posted by | Main Dishes, Recipes, Soups & Stews | no comments

Gumbo

Gumbo

Ingredients

  • 1 Chicken
  • 2 Pounds Kielbasa Sausage
  • 3 Pounds Okra
  • 2 Cans Tomatoes (28oz diced)
  • 2 Medium Onions (chopped)
  • 1 Green Bell Pepper (chopped)
  • 1 cup Celery (finely chopped)
  • 2 Tablespoons Garlic (minced)
  • 3 Bay Leaves
  • 2-3 Tablespoons Tony Chachere’s Original Creole Seasoning
  • 1 cup White Wine
  • 1 tablespoon Paprika
  • 1 tablespoon Salt and Pepper

Optional

  • 2 Pounds Shrimp (peeled and deveined)
  • ¼ teaspoon Red Pepper
  • 1 teaspoon Texas Pete

Directions

Boil chicken in 1 gallon of water (with 1-teaspoon salt &pepper) until tender. Remove chicken and let cool. Let the stock continue to boil and reduce.
While chicken boils you can go ahead and sauté onion, celery, bell pepper, and garlic with sausage in large skillet. Sprinkle a little “season” on ingredients while they are cooking. Add ¼ cup of white wine for deglazing.
Shred chicken and add back to pot along with sautéed ingredients. Add tomatoes, okra, bay leaves, remaining white wine, red pepper and stir.
Now its time to add the seasoning, I usually start with a ¼ cup and then give it 20 minutes of simmer on medium-low heat. Then will add additional seasoning if needed by the tablespoon. Let the gumbo cook for an additional twenty minute and taste again. Add your favorite hot sauce last.
Add the shrimp (which is optional) the last 10 minutes. You don’t want to cook the shrimp long or they get mushy.
Total time cooking in only an hour, less if you don’t add the shrimp, this is a recipe that gets better the more times you cook it. Be creative and try different sausages or double the amount of chicken, the recipe can be doubled or tripled, just get your low boil pot out and invite the whole neighborhood or you coworkers. I like fresh French bread with this. It freezes easily also.

February 3rd, 2012 Posted by | Main Dishes, Recipes, Seafood, Soups & Stews | no comments

Scallop Bisque

Scallop Bisque

Ingredients

  • 1 Pound Sea Scallops (Cut in half)
  • 2 Cups Half & Half
  • 1 tablespoon Onion
  • 1 tablespoon Celery
  • 3 tablespoons Butter
  • 1 teaspoon Garlic (Minced)
  • ½ cup Mozzarella Cheese
  • 1 Whole Bay Leaf
  • 2 tablespoons Flour
  • ¼ teaspoon Salt & White Pepper
  • ¼ cup Parsley (Chopped)
  • ¼ cup Basil

Directions

Melt butter in heavy sauce pan over medium heat. Sauté garlic, onion and celery until tender. Blend flour into mixture and simmer for five additional minutes, striing occasionally so flour doesn't stick or burn.
Add half & half slowly into sauce pan and stir or whisk until sauce thickens.
Add salt, pepper, bay leaf, grated cheese and scallops. Cook over low heat for 15 minutes, siring occasionally to keep sauce from sticking.
Pour mixture evenly into 4 small baking bowls and sprinkle Parsley and Basil over the Bisque. Bake in 350 degree oven until bubbly
Addtional cheese can be put on top.

January 20th, 2012 Posted by | Main Dishes, Recipes, Seafood, Soups & Stews | no comments