Protecting Traditional Origins - was Re:[Sca-cooks]Hotoffthepresses: A new Feudal Gourmet pamphlet!

[Pat Griffin]

Shoepeg corn is whole kernel corn.  So, this would be white, whole kernel
corn.

Lady Anne du Bosc
Known as Mordonna The Cook
mka Pat Griffin
-----Original Message-----
From: sca-cooks-bounces+ldyannedubosc=yahoo.com at ansteorra.org
[mailto:sca-cooks-bounces+ldyannedubosc=yahoo.com at ansteorra.org] On Behalf
Of Huette von Ahrens
Sent: Saturday, April 01, 2006 9:42 PM
To: Cooks within the SCA
Subject: Re: Protecting Traditional Origins - was
Re:[Sca-cooks]Hotoffthepresses: A new Feudal Gourmet pamphlet!

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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> 


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