Brunswick Stew

On the "Official Guide of Georgia's Golden Isles and Colonial Coast" website, we discovered a fabulous stew recipe which is conducive to using meat leftovers, or beginning from scratch. The sauce is amazing. We think your family will enjoy it as well. Because the recipe makes a large quantity, it's perfect for family gatherings, having friends over, or freezing for future meals.


"World Famous Brunswick Stew"

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
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
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
2  14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
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

Yields 1 gallon 

Black-eye Pea Stew

Ingredients:

1 1/2 pounds fresh Black-Eye Peas (or Conk peas) 

1 carrot chopped

1 tbsp olive oil

1 large white or yellow onion, chopped

1 pound smoked beef sausage

4 cups vegetable broth or vegetable and beef broth combination

salt and pepper to taste

1/4 to 1/2 tsp. crushed red pepper flakes

2 dried bay leaves

1 tbsp cider vinegar

28 oz. can (or fresh) tomatoes, diced

10-12 oz. chopped kale, collard or mustard greens

1 chopped bell pepper (yellow, red, green or mix)

1 tbsp garlic powder

Method:

Rinse fresh peas and sort out undesirables (our peas are already cleaned and sorted).

Heat oil in a large soup pot or saucepan over medium heat. 

Add onion and cook until soft, about 3 minutes. Add sausage; cook until lightly browned, about 5 minutes. Add vegetable broth, raise heat to high and bring to a boil. Add peas, salt and pepper and bay leaves. Cover and reduce heat; simmer for 45 minutes. Uncover and cook for 15 minutes. Stir in vinegar, tomatoes and greens. Simmer 10 minutes or until peas are tender. Taste for seasoning and serve.

We later tried this recipe, substituting homemade pork sausage and found it equally delicious.

Traditional Simple Collard Greens

(large soup pot or crock pot)

1 "mess" of collards, rinsed and torn

  

Place in pot. Add water about half way up, and cover.

  

Cook until tender, adding water if necessary.

Serve with corn bread or freshly-baked whole wheat bread.

Was that too easy?

Be sure to add your favorite seasonings, oils, and meats for customizing to your family's tastes!

Traditionalists enjoy ham bones, ham hocks, bacon and/or bacon grease in their greens.

NOTE: Vegans use Kelp or Sea Weed and Olive Oil

(left: shown without seasonings so that they may be added to assorted soups, stews, pasta, etc.)

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**Southern-Style Collard Greens**

From Diana Rattray, Your Guide to Southern Food.

INGREDIENTS:

    * 2 pounds of collard greens

    * 1 ham hock or 6 slices of cooked bacon

    * 1 medium onion, sliced or chopped

    * 1 teaspoon of crushed red pepper

    * 2 to 3 teaspoons Kosher salt

PREPARATION:

Clean and wash greens well; remove tough stems and ribs. Cut them up and place in a deep pot; add onion. Wash off ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens and cook until tender, about 1 hour.

Taste and adjust seasonings. Serve with sliced tomato and corn bread.

Serves 4 to 6.