Tuesday, April 13, 2010

Daring Cooks April Challenge - Brunswick Stew



I'm a big believer in trying new things. I'm not sure where I got this from. Especially my daring palette. But when I found "The Daring Kitchen" I couldn't wait to join in whatever capacity they would have me.

I'm not sure they think the same thing...

Because today was the day we were supposed to post our challenges and somehow in my mind I had it as tomorrow... SIGH. So instead of the early bird catching the worm, here I am posting at the last possible minute like someone turning in a term paper at the last minute. Great first impression Rosy.

So its good that because of the Nesting Project way -  to find homecooked recipes that are simple for us working girls, I had planned to do the easier version of this recipe.

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'm not from the South and Brunswick Stew was always that side that I left on the plate at down home restaurants. It just never looked like something that interested me. Let's face it sometimes stews are not usually that sexy... But this recipe is something you need to try. Its easy, its delicious and with having chicken, ham and turkey in it - its sexy...

2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth - yes, all three meats
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
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’
Dash of red pepper
2 diced carrots (optional)
Tomato juice

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.

6 comments:

  1. Posting date is midnight (your time zone) on the 14th of every month. You are a couple hours early, not a big deal.

    Welcome to the group and your stew looks beautiful.

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  2. You have got to be kidding me... Sigh. Hopefully the next time will go smoother. I don't know how I got the days mixed up.

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  3. Welcome to DC and you did great job on your first challenge. The stew looks delicious. NVM on the timing.

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  4. LOL, i totally agree, stews aren't sexy at all. I had a hard time figuring out how to beautify it for my pictures but gave up. Like you said, the ingredients and flavors it produced was sexy enough! Congrats on your first post!

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  5. you are cute and it looks delicious. congratulations on a great job.

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  6. It's not real Brunswick stew without the vinegar, take it from someone who lives in NC and eats Brunswick stew all of the time! Try adding some vinegar and post what you think then. It's awesome!

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