Protecting Traditional Origins - was Re: [Sca-cooks]Hotoffthepresses: A new Feudal Gourmet pamphlet!
Huette von Ahrens
ahrenshav at yahoo.com
Sat Apr 1 19:41:54 PST 2006
Sounds like a great recipe... but what is white shoepeg corn? How does it differ
from other corn?
Huette
--- Elaine Koogler <ekoogler1 at comcast.net> wrote:
> Brunswick Stew (Virginia Hospitality...probably from Chownings Tavern,
> Williamsburg, VA)
>
> 1 whole chicken, cut up (I use chicken breasts)
> 1 onion, quartered
> 2 ribs celery, diced
> 1 tsp salt
> 1/4 tsp pepper
> 16 1/2 oz. white shoepeg corn
> 10 oz. frozen small butterbeans
> 1 lb. canned tomatoes
> 2 small potatoes cubed
> 1/3 cup ketchup
> 2 - 3 Tb vinegar
> 1 Tb. brown sugar
> 1 tsp Worcestershire
> 1/2 tsp. Tabasco
> 1/4 tsp. marjoram
> 2 - 3 Tb butter
> (I also add a "glug" or two of white wine...find it brings up the flavors)
> Place chicken in a dutch oven and add enough water to cover well. Add
> onion, celery, salt and pepper. Boil until chicken comes off of the
> bones easily. Remove chicken to cool and add corn, butterbeans,
> tomatoes, potatoes, ketchup and vinegar. Cook 2 hours or until tender.
> Remove chicken from bones and add to stew, along with the
> Worcestershire, Tabasco, marjoram, sugar and butter. Serves 6 - 8.
> Note: Vary amount of water for a thick or soupy stew. Add a cup of
> chicken bouillon after the first or second serving.
>
> I use any kind of corn I happen to have...fresh Silver Queen in the
> summer. Baby butterbeans really are best. Fresh tomatoes can be used
> as well, though you may have to add more liquid. It freezes well, but
> don't leave it longer than a couple of months as the potatoes tend to go
> a little "wonky." I usually make a double or triple recipe of this,
> freeze it and take it to Pennsic for one of our meals there.
>
> Kiri
>
>
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