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Tuesday, June 19, 2007
Wednesday, June 06, 2007
Burgoo
Burgoo Medley - from Patriot Missy
1 lb. squirrel, cut into 1" cubes
1/2 lb. pork butt, cut into 1" cubes
1 1/2 lbs. chicken leg/thigh quarters
1 quart beef stock
1 quart chicken stock, plus 2-4 quarts more
1 C unpeeled red potatoes, medium diced
1 cup red onion, medium diced
1 C lima or fava beans
1 C diced green peppers
1 C diced, peeled carrots
1 C corn kernels
1 oz. Ancho chilies, toasted, seeded,
stemmed and cut into small pieces
1/2 tsp. cayenne
1 1/2 tsp. kosher salt
3/4 tsp. pepper
1 C sliced okra
4 large garlic cloves , minced
2 C canned chopped tomatoes
2 T cider vinegar
2 T lemon juice
3 T Kentucky Bourbon, more to taste
12 T Worcestershire Sauce
1 T hot sauce
1/2 C parsley, chopped
Cut excess fat from chicken legs, leaving skin intact. Combine squirrel, pork and chicken in large stockpot with beef and chicken stock. Bring to a full boil and skim any froth or gray foam from the top. Reduce the heat and simmer for 2 hours. Remove the chicken legs and let cool. Remove skin and bones, shred chicken meat and return to pot. Add potatoes, onions, beans, green pepper, carrots, corn chiles, cayenne, salt and pepper. Simmer another 3 hours, adding 2-4 quarts of chicken stock, as needed, to keep stew from getting too thick.
After 3 hours add okra, garlic, tomatoes, vinegar, lemon juice, bourbon, Worcestershire sauce, and hot sauce. Simmer another 6 hours, adding chicken stock if necessary. Add parsley after burgoo is cool.
Finished burgoo should have a soup, not stew consistency and must cook 12 hours. Can be started one day, cooled quickly and finished the next day. Refrigerate overnight to mellow the flavors and make the removing of fat easier
1 lb. squirrel, cut into 1" cubes
1/2 lb. pork butt, cut into 1" cubes
1 1/2 lbs. chicken leg/thigh quarters
1 quart beef stock
1 quart chicken stock, plus 2-4 quarts more
1 C unpeeled red potatoes, medium diced
1 cup red onion, medium diced
1 C lima or fava beans
1 C diced green peppers
1 C diced, peeled carrots
1 C corn kernels
1 oz. Ancho chilies, toasted, seeded,
stemmed and cut into small pieces
1/2 tsp. cayenne
1 1/2 tsp. kosher salt
3/4 tsp. pepper
1 C sliced okra
4 large garlic cloves , minced
2 C canned chopped tomatoes
2 T cider vinegar
2 T lemon juice
3 T Kentucky Bourbon, more to taste
12 T Worcestershire Sauce
1 T hot sauce
1/2 C parsley, chopped
Cut excess fat from chicken legs, leaving skin intact. Combine squirrel, pork and chicken in large stockpot with beef and chicken stock. Bring to a full boil and skim any froth or gray foam from the top. Reduce the heat and simmer for 2 hours. Remove the chicken legs and let cool. Remove skin and bones, shred chicken meat and return to pot. Add potatoes, onions, beans, green pepper, carrots, corn chiles, cayenne, salt and pepper. Simmer another 3 hours, adding 2-4 quarts of chicken stock, as needed, to keep stew from getting too thick.
After 3 hours add okra, garlic, tomatoes, vinegar, lemon juice, bourbon, Worcestershire sauce, and hot sauce. Simmer another 6 hours, adding chicken stock if necessary. Add parsley after burgoo is cool.
Finished burgoo should have a soup, not stew consistency and must cook 12 hours. Can be started one day, cooled quickly and finished the next day. Refrigerate overnight to mellow the flavors and make the removing of fat easier
Wednesday, May 02, 2007
Burghoo
Yeah, I hear they were mighty tasty. Here's a story for you. At this one place I was working, this guy brought in what was called burghoo. He brought some for me one day. It was delicious. That night after work, I laid here with my gut splitting. I was in so much pain. The next day, the other guys at work really got on Todd, (the Burghoo guy) for giving me that stew. It had rabbit, squirrel, possum, and some other stuff I don't know all. It sure was good though, but that gamey meat didn't sit well with my tummy.
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