Burgoo is the celebrated stew which helped to make Kentucky famous. It is served on Derby Day, at political rallies, tobacco auctions and other outdoor events. It is a great dish to have whenever you expect 20 to 25 people. All through the South any available game would be added to this recipe. A squirrel, a rabbit and it was a good omen to have a minister (whose salary must have been paid) wave a rabbit’s foot over the steaming cauldron. This burgoo is very similar to Brunswick stew, another southern favorite.
Ingredients:
1 to 2 lbs. each of pork (shank or shoulder), beef and lamb
4 lbs. stewing chicken
6 quarts water
3 T. salt
1 bay leaf
1 lb. potatoes (3 to 4 medium)
1 lb. onions (3 to 4 medium)
3 or 4 carrots
1 cup sliced celery
1 large green pepper, cut in slivers
1 (16 oz.) can tomato puree
1 (28 oz.) can tomatoes
2 small dried hot chili peppers
1 (16 oz.) can whole kernel corn
2 cups sliced fresh okra or a 10 oz. pkg. frozen okra
2 cups fresh, frozen or canned lima beans
1-1/2 cups chopped cabbage
1 T. Worcestershire sauce
1 T. A-1 sauce
1/4 t. cayenne pepper
Additional salt to taste
1/2 cup chopped fresh parsley
Step 1. Combine meat, chicken and water in a very large stock pot or soup kettle. Season with salt and bay leaf. Season until the meat is tender and falls from the bones. Remove and discard skin and bones, cutting meat into bite-sized pieces. Skim off the fat, chill the stock and remove all hardened fat.
Step 2. Return meat and chicken to the stock. Peel potatoes and onions, scrape the carrots and dice the vegetables. Add to the stew along with the celery, green pepper, tomato puree, tomatoes, hot peppers, corn, okra, lima beans and cabbage. Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy.
Step 3. Season with Worcestershire and A-1 sauces, cayenne and additional salt if needed. Just before serving, sprinkle stew with parsley. Serve in soup bowls.
Showing posts with label lamb. Show all posts
Showing posts with label lamb. Show all posts
Monday, September 19, 2011
Thursday, August 18, 2011
The Kitchen Mouse’s Grilling Menu
Originally published May 24, 1984
With the Memorial Day weekend now at hand, the summer season begins in earnest. For most Americans that means thick steaks and juicy hamburgers edged with crisp char, or deeply burnished chicken flavored faintly with smoke and perhaps a rack of ribs sizzling in flavorful sauce.
The summertime habit of cooking and eating foods outdoors may be most thoroughly American culinary tradition of all, even though the exact origin of the word “barbecue” is open to dispute. Some cite a West Indian custom of grilling meats on a frame which, according to the conquering Spaniards, was called a barbacoa. Others explain the term in French, “barbe a queue”, meaning the whole animal spitted and cooked over an open fire “from head to tail,” as observed by eighteenth century French visitors to the Mississippi region.
The New England clambake, the Hawaiian luau and the chuck wagon cookout are all regional variations. In pre-air conditioned society it was certainly more comfortable to cook and eat out of doors. Once the fire was built, a great many mouths could be fed and so the community barbecue became a summer entertainment.
Have all the necessary tools on hand, including a bottle of water with a spray top to douse any flare-ups. Long-handled tongs, spatulas, forks and basting brushes are some other useful pieces. Heavy-duty foil is very handy for wrapping foods, or to place in the bottom of a grill under the coals to reflect more heat.
When grilling delicate foods such as fish or chicken, foil punctured here and there can be used to line the grate and protect the food from burning.
As with most cooking, high-quality ingredients will yield the best results on the outdoor grill. Beef or lamb grilled medium-rare are the easiest to cook properly on the barbecue. Just be sure that the steak is not so thick that the outside becomes over-cooked and heavily blackened before the inside is done enough.
With the Memorial Day weekend now at hand, the summer season begins in earnest. For most Americans that means thick steaks and juicy hamburgers edged with crisp char, or deeply burnished chicken flavored faintly with smoke and perhaps a rack of ribs sizzling in flavorful sauce.
The summertime habit of cooking and eating foods outdoors may be most thoroughly American culinary tradition of all, even though the exact origin of the word “barbecue” is open to dispute. Some cite a West Indian custom of grilling meats on a frame which, according to the conquering Spaniards, was called a barbacoa. Others explain the term in French, “barbe a queue”, meaning the whole animal spitted and cooked over an open fire “from head to tail,” as observed by eighteenth century French visitors to the Mississippi region.
The New England clambake, the Hawaiian luau and the chuck wagon cookout are all regional variations. In pre-air conditioned society it was certainly more comfortable to cook and eat out of doors. Once the fire was built, a great many mouths could be fed and so the community barbecue became a summer entertainment.
Have all the necessary tools on hand, including a bottle of water with a spray top to douse any flare-ups. Long-handled tongs, spatulas, forks and basting brushes are some other useful pieces. Heavy-duty foil is very handy for wrapping foods, or to place in the bottom of a grill under the coals to reflect more heat.
When grilling delicate foods such as fish or chicken, foil punctured here and there can be used to line the grate and protect the food from burning.
As with most cooking, high-quality ingredients will yield the best results on the outdoor grill. Beef or lamb grilled medium-rare are the easiest to cook properly on the barbecue. Just be sure that the steak is not so thick that the outside becomes over-cooked and heavily blackened before the inside is done enough.
Souvlaki - Barbecued Greek Lamb Recipe
This is a Greek version of a dish which is popular all through the Near- and Middle East. Serves 4.
Ingredients:
1/4 cup olive oil
Juice of 1 lemon
2 T. oregano
1/2 t. salt
1/4 t. black pepper
2 lbs. boneless lamb, cut in 1-inch cubes
1 large yellow onion, cut in 1-inch chunks
2 green peppers, cut in 1-inch pieces
Step 1. Combine olive oil, lemon juice, oregano, salt and pepper and beat with fork.
Step 2. Pour over lamb and mix well to ensure that all cubes are well coated with marinade. Marinate, refrigerated, at least 5 to 6 hours.
Step 3. Thread lamb cube on skewers alternately with pieces of onion and green pepper. Brush thoroughly with marinade.
Step 4. Grill over hot charcoal, turning once, about 4 or 5 minutes on each side. Serve on pita bread.
Ingredients:
1/4 cup olive oil
Juice of 1 lemon
2 T. oregano
1/2 t. salt
1/4 t. black pepper
2 lbs. boneless lamb, cut in 1-inch cubes
1 large yellow onion, cut in 1-inch chunks
2 green peppers, cut in 1-inch pieces
Step 1. Combine olive oil, lemon juice, oregano, salt and pepper and beat with fork.
Step 2. Pour over lamb and mix well to ensure that all cubes are well coated with marinade. Marinate, refrigerated, at least 5 to 6 hours.
Step 3. Thread lamb cube on skewers alternately with pieces of onion and green pepper. Brush thoroughly with marinade.
Step 4. Grill over hot charcoal, turning once, about 4 or 5 minutes on each side. Serve on pita bread.
Monday, August 8, 2011
Braised Lamb with Beans Recipe
This main course will serve 6 people. Serve with a California Cabernet Sauvignon or any full-bodied red wine.
Ingredients:
1 T. oil
1 4 to 5 pound leg of lamb or 6 meaty lamb shanks
1 onion, chopped
1 carrot, sliced
1 celery stalk, sliced
3 tomatoes, peeled, seeded and chopped, or 12 cherry tomatoes, peeled
2 cloves garlic, minced
1 cup dry white wine or vermouth
1/2 cup beef broth
1 t. thyme
1 bay leaf
Salt and pepper to taste
1 cup dried navy beans
Water
1 stalk celery, chopped
1/4 cup chopped onion
Minced fresh parsley for garnish
Step 1. Preheat oven to 325 degrees. Heat oil in a large ovenproof casserole over medium-high heat. Add lamb and brown on all sides. Drain fat. Place onion, carrot, celery, tomatoes and garlic around meat. Add wine, broth, thyme, bay leaf, salt and pepper and stir to blend. Cover and bake two hours.
Step 2. While lamb is cooking, presoak beans one hour using quick soaking method (described in Spanish white bean soup recipe). After draining, place beans in medium saucepan, add water to cover and add remaining celery and onion. Bring to a boil, reduce heat, cover and simmer gently one hour.
Step 3. Add beans to lamb and return to oven for an additional 30 minutes, until lamb and beans are tender.
Step 4. To serve, arrange sliced lamb (if using leg) or whole lamb shanks on warmed serving platter. Drain beans, reserving liquid, and spoon around the lamb. Degrease liquid. Taste and adjust seasoning if necessary. Pour some over lamb, passing remainder in gravy boat. Garnish lamb with parsley just before serving.
Ingredients:
1 T. oil
1 4 to 5 pound leg of lamb or 6 meaty lamb shanks
1 onion, chopped
1 carrot, sliced
1 celery stalk, sliced
3 tomatoes, peeled, seeded and chopped, or 12 cherry tomatoes, peeled
2 cloves garlic, minced
1 cup dry white wine or vermouth
1/2 cup beef broth
1 t. thyme
1 bay leaf
Salt and pepper to taste
1 cup dried navy beans
Water
1 stalk celery, chopped
1/4 cup chopped onion
Minced fresh parsley for garnish
Step 1. Preheat oven to 325 degrees. Heat oil in a large ovenproof casserole over medium-high heat. Add lamb and brown on all sides. Drain fat. Place onion, carrot, celery, tomatoes and garlic around meat. Add wine, broth, thyme, bay leaf, salt and pepper and stir to blend. Cover and bake two hours.
Step 2. While lamb is cooking, presoak beans one hour using quick soaking method (described in Spanish white bean soup recipe). After draining, place beans in medium saucepan, add water to cover and add remaining celery and onion. Bring to a boil, reduce heat, cover and simmer gently one hour.
Step 3. Add beans to lamb and return to oven for an additional 30 minutes, until lamb and beans are tender.
Step 4. To serve, arrange sliced lamb (if using leg) or whole lamb shanks on warmed serving platter. Drain beans, reserving liquid, and spoon around the lamb. Degrease liquid. Taste and adjust seasoning if necessary. Pour some over lamb, passing remainder in gravy boat. Garnish lamb with parsley just before serving.
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