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 have to admit, I was not particularly inspired by this month’s Daring Cooks and dragged my heels a bit making it. A stew? Just as the weather was turning all spring-like, the last thing I wanted to be cooking was a big old stew. Especially one whose main ingredient is rabbit. I am sorry, I just don’t like rabbit. Fortunately, there was an alternative recipe that seemed a little lighter and I was pleased to see it used ham as one of the meat ingredients – since we had a whole lotta ham leftover from Easter lunch. Recipe Two, (The Short Way) goes on the assumption that you already have cooked your meats and have broth on hand (which I did from last month’s Daring Cooks challenge). Wolf says: “This was also my first experience with eating Brunswick stew. It’s got more of a tomato base, has larger, chunkier vegetables, but is just as wonderful as recipe one. However, it is a lot quicker to make than the first recipe (the one with rabbit).”
It was a pretty easy recipe, no skill required! I made it in the slow cooker on high for a couple of hours and it was pretty flavourful (though some people Neil needed to add some hot sauce). I liked the flavour of the ham and the chicken together and served on a bed of rice it was a fast weeknight dinner the next night.
My notes in red below:
recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.
Serves about 10
2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all three meats (I just used chicken and ham)
3 medium diced potatoes (I would use less – it was a bit too full of potato for my liking, especially if you serve it with rice, like I did)
2 medium ripe crushed tomatoes (I used canned)
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans (I used fresh peas)
4-5 strips crumbled bacon (I used pancetta)
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’ (since I used my own stock, I omitted this)
Dash of red pepper
2 diced carrots (optional) (I used these – liked the colour they added)
Tomato juice (did not use)
In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.
Last night, I actually used some of the leftovers (minus the potatoes) on some rigatoni – it made a pretty good pasta sauce too!