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My 1st Daring Cook Challenge: Brunswick Stew April 15, 2010

Filed under: Dinner — livelovetobake @ 11:30 am

I really enjoy spending time in the kitchen either cooking or baking.  For me it is a form of stress relief as well as an expression of myself.  Luckily, I stumbled upon the Daring Kitchen website http://thedaringkitchen.com/ and knew that I was destined to be a part of it!  I was so excited and applied to be both a Daring Baker and Daring Cook.  I could not wait until I was approved and was able to start working on my first challenges! 

Here I present to you my 1st Daring Cook Challenge: Brunswick Stew

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

I chose to make the shorter 2nd recipe for brunswick stew and instead halved the recipe for about 6 servings.

Recipe 2: The Shorter Version

Brunswick Stew recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.

Serves about 6

Ingredients:

2-(32oz.) containers of chicken broth                                                                                                                                                                                                 1 1/4 lb TOTAL of chicken thighs, turkey leg, and ham
2-medium diced red potatoes
1-(14.5oz.) can of fire roasted crushed tomatoes
1-medium diced onion
1 1/2 cups  frozen corn
3/4 cup frozen lima beans
2-3 strips crumbled turkey bacon                                                                                                                                                                                                        2 Tablespoons of butter
1/2 Tablespoon of granulated sugar
1/2 Tablespoon of Poultry Seasoning
Dash of red pepper
1-diced carrot
1-(11.5oz) can of Tomato juice

Recipe 2:

1) Placed the chicken broth, poultry seasoning, and a total of 1 1/2 lbs. of raw turkey leg, chicken thighs, and ham into a large stock pot or Dutch Oven (8-10 quart).

2)  Heat the stock and meats to boiling over medium-high heat and then turn down to simmer for about 1-2 hours or until the meat is cooked.

3) Meanwhile cook the turkey bacon until crisp either on the stovetop or microwave.

4) Once the meat is cooked take out of the stock and dice into small pieces and then place the meat back into the stock.

5) To the stock pot or dutch oven, add the rest of the ingredients and heat until bubbly and hot.  Add salt and pepper to taste.  Cook the stew until the vegetables are tender. 

6) Enjoy hot and goes great with a slice of cornbread!

The end result of the Brunswick stew was amazing and I would definately make it again! Thank you Wolf for a great first Daring Cook challenge!

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