Burgoo

And then there is Rep. Jim Glenn of Owensboro, who has tried the past three years to have burgoo named the official state dish of Kentucky. He figures stores and restaurants can hype their burgoo, the same way that Maryland promotes the blue crab, its official state food.

If he's successful, you'll be able to enjoy the official state dish using a spoon from the "Old Kentucky Blue Grass -- The Georgetown" collection, Kentucky's official silverware pattern.

Shazbot

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Burgoo

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Burgoo

Whether you love burgoo or can’t stand being near it, I hope you have enjoyed reading about this quintessential Kentucky food phenomenon. These days, I don’t miss eating burgoo or any other carnivore delights, but I love vegetarian foods that are supposed to taste like meat.

Burgoo

Burgoo

Burgoo

There are several cool things about this celebration . . .

There will be a Civil War re-enactment. Louisville author and Civil War scholar Brian S Bush will be lecturing and signing books from 1 to 3 PM. Louisville, KY.

Among the food items, there will also be genuine burgoo for sale with proceeds going to to the Bon Air Neighborhood Association. A local chef from one of the hotels who specialized in burgoo will be preparing it.

Burgoo

"They started the stew around 9 o"clock last night with the meats first and then they start adding the vegetables and all the other ingredients," he said.

The current burgoomeister, also affectionately called the "burgoomistress" by fellow volunteers, Raynette "Rae" of La Salle, had left for home before noon after being there for several hours to make the stew early Saturday evening.

The recipe is somewhat a secret but she"s made it known that she controls exactly what goes in so as to soothe jovial rumors of any additions of "unknown meats." The stew is her personal recipe. Cooks say the ingredients include about 250 pounds of choice beef, in addition to potatoes, carrots, cabbage, green peas, beans, split peas, celery, several spices and herbs. This year Jones added sweet Italian sausage and bacon. The spices and herbs were prepared in her La Salle kitchen earlier.

"This is our first year. I saw some jewelry on a friend at a baby shower I was at and I asked her where she got it. She told me she bought it at the Burgoo festival so we came to see if I could find some," said Kathy.

"We drove out here to see Starved Rock and the fall colors. It's about a two- hour drive and 150 miles," added Dan.

So 40 years later it"s estimated that between 20,000 and 25,000 people attend this annual autumn event, which serves as the society"s major fundraiser to supplement funds raised from membership dues and donations.

What was missing this year? "The bees. Too cold for them," said a man passing by.

Burghoo

Always good people running the place. They treat their employees right. You can tell because some of them have been there for years. The food is great and as far as the cleanliness, well, It looked like they kept the important stuff clean to me, it just looked a little worn by age , if you ask me. It's an old building, what do you expect. They always had the best roast beef in town and I miss going there once to twice a week for the BBC or Reuben or Moonlite Burghoo (sp?)

I sure hope the Bryant's get it going again. Good luck to them.
Dave

Burgoo

Burgoo

The Glasgow Burgoo kettle service will begin at 7 a.m. Saturday.

Burgoo is $15 per gallon. Bring your own container, soup is hot make sure your container won’t melt. Mark Allen Soupmaker.
The parade begins at 10 a.m. with prizes given for 1st, 2nd and 3rd. For more information, contact Melissa at #42-932#.

After the parade will be introduction of visiting royalty, 2007 Glasgow Royalty and 2008 pageant contestants. Crowning at 4:15 for Little Miss and Mr., 5:15 for Jr. Miss and 9:15 for Queen. Contact Lori at #70-130#. There is a $20 sponsorship fee, and contestant must be a resident of Scott County. Age requirements: Little Miss & Mr. age 5-8, Jr. Miss age 9-13, Queen age 14-18.

Karaoke will be held in between stage events. Entertainment provided by Robert Sampson of Jacksonville 2-4 p.m. and 7-9 p.m.

Dinner stand open 11 a.m.-2 p.m., supper stand, open 4 p.m.-?, will be serving burgoo by the bowl, fried fish (buffalo and catfish), fried chicken, baked beans, potato salad, coleslaw, pie and cake, water or tea.

Donations of pies and cakes are always needed and much appreciated. May be brought to the Ryder Building anytime Saturday. Hamburger stand open all day.

Cougar Cheerleaders will be at the dunk tank. Try your tire changing skills at the Pit-Stop Challenge noon to 6 p.m., with best times recorded and prize awarded.

Three-on-three basketball tournament begins at 2 p.m. for girls and/or boys grades 6-8, with 3-5 players per team. Contact Dana at #42-583# or Adam at #42-966#.

Without volunteers and there dedication there would be no burgoo. Those who would like to help please contact Steve at #70-130# or Lori at #70-130#. Volunteers to help peel veggies for the burgoo will be needed at the Ryder Building at 1 p.m. Friday. Please bring your own peelers/knives.

Burgoo

“I don’t care what you say, if your dog comes at me while I’m walking, he’s going to end up in the burgoo with all the cats that cross my path.”

Burgoo

Burgoo

Burgoo

Maybe you never heard of it. Burgoo, pronounced BUR-goo. It’s a three-meat and vegetable stew (don’t forget the 100-proof Kentucky bourbon) out of a Kentucky tradition, historians tell us, that is often served as a part of celebrations.

Even in Naples, where it’s said it arrived with Kentuckians in the early 1900s.

The Naples Historical Society is refining the idea a bit by throwing a Burgoo Bash Cocktail Party to raise money for its efforts. A Naples Historical Society restored film circa 1930, “Bob West’s Burgoo,” will also be shown.

The burgoo party is scheduled 5:30 to 7:30 p.m. Saturday with a dinner following at Palm Cottage, 137 12th Ave. S. Tickets are $200 and $500, the latter includes dinner. Information: 261-8164

Burgoo

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