Monday, December 22, 2008

Brunswick Stew from Spanky's Seafood Grill & Bar (with Holoman adjustments)

My friend Amanda sent me this recipe to post. I can't wait
to try it!
1/4 cup butter
1 3/4 cups catsup
1/4 cup mustard, yellow
1/4 cup white vinegar
1/2 teaspoon chopped garlic
1/2 teaspoon red pepper, crushed
1/2 fluid ounce Liquid Barbecue Smoke®
1 fluid ounce worcestershire sauce
1/2 fluid ounce Tabasco sauce
1/2 tablespoon fresh lemon juice
1/4 cup dark brown sugar
1/4 cup butter
3 cups small potatoes, diced
1 cup onion, diced
40 fluid ounces chicken broth
1 pound chicken, baked, dark & white meat
8 ounces pork, smoked
8 1/2 ounces peas, early
29 fluid ounces stewed tomatoes, chopped, with liquid
12 ounces baby lima beans, canned
1/4 cup liquid Barbecue Smoke®
14 1/2 ounces creamed corn, canned

First, make the sauce. Melt butter in a 2 quart sauce
pan over low heat. Add catsup, mustard, and white vinegar.
Blend until smooth. Add other sauce ingredients, except
brown sugar. Blend until smooth, then add brown sugar.
Stir constantly, increase heat to simmer for approx 10 minutes.
DO NOT BOIL. In a 2 gallon pot, over low heat, melt 1/4 pound
of butter. Add potatoes through smoked pork. Bring to a
rolling bowl, stirring until potatoes are near done. Next, add
peas through creamed corn plus the prepared sauce. Slow
simmer for 2 hours. If it tastes smokey, add a little
more chicken broth.
Servings: 16

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