In all of my years as an adult, I have found that I use food to a) remember events in my life and b) to celebrate the wonderful occurrences that happen to us daily. When we go on vacation, our first and last thought is the food we will eat. The up coming movie of Julia and Julie has Julia Child talking to her husband: “there must be something I can do.” “Well what do you like to do?” “Eat!… And I’m so good at it. Look at me I’m growing right in front if you!”
(That’s a ruffly quoted.). That is truly how I can be sometimes. So when my husband comes up for a promotion, to celebrate I think through everything he loves to make a menu which it’s aromas will greet him at the door. This time I attempted to make his all time favorite soup! Brunswick stew! I used my all time favorite source for food: allrecipes.com, and found one that he had actually sent me in a email to give me a hint. I do not know where the Brunswick stew originated from but as soon as I finish this post, I will look it up. Here is an adapted from allrecipes.com.
Brunswick Stew (Tony’s favorite, Georgia similar recipe)
3 tablespoons olive oil
1/2 onion, chopped
3 stalks celery, chopped
1 lb ground beef
1 lb ground pork
1/2 rotessery chicken (use the rest in this recipe: Chicken Spaghetti)
2 (14.5 oz) cans crushed tomatoes
3/4 cup ketchup
2/3 cup BBQ sauce
2 cans of creamed corn
1 bell pepper (called for green I had yellow)
Salt and pepper (to taste)
Hot sauce (optional)
Heat the olive oil on medium heat in a 5 qt pot. Sauté the onion and celery until soft, about 5-10 minutes. Add the ground beef and pork and cook until completely browned. Add the chicken, tomatoes, ketchup, and BBQ sauce. Add about 1 teaspoon (or three shakes of the shaker) of salt and 1/2 teaspoon of pepper (5 turns of the pepper grinder), and three dashes of hot sauce. Bring to a boil. Then turn the heat to low, place the bell pepper in whole, and simmer for 2 hours. (Stirring occasionally of course. )
Then pour the cans of creamed corn in. Take out the bell pepper, and (optional) chop it up and put it back into the pot. (The husband did not want the pepper in the soup so I did not put it back in. And I do not know if the simmering pepper added to the flavor or not.). Simmer for another 30 minutes to an hour. Serve with corn bread.
Serves 8.
Tea with SB 