Brunswick Stew

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

Brunswick Stew is a classic Southern stew that has various meats and vegetables slowly simmered until thick enough a spoon will be able to stand up in the middle without falling over. Brunswick County, Virginians claim they invented the stew in 1828 when Dr. Creed Haskins of the Virginia state legislature asked for a special squirrel stew from a camp cook, Jimmy Matthews, to feed people attending a political rally. Brunswick, Georgia residents claim theirs is the original. The earlier stew had ingredients of game, usually squirrel, and corn, and simmered in large iron pots over open fire. Nowadays it's made with chicken or a combination of several meats such as rabbit, beef, and pork. The vegetables are onions, corn, and tomatoes, and many recipes have lima or butter beans, peas, and maybe okra.

I have lived here in Virginia for 18 years but never had Brunswick Stew so I was enthusiastic and eager to try it. We were given 2 recipe choices, a long one and a shortened version which has precooked variety of meats. I chose the shortened one because I already have in the freezer precooked chicken, turkey, and a mystery bird that I mistakenly bought from the Korean grocery a week before the recipe challenge was announced. The label on the package said fowl which I didn't notice when I picked it up. I was looking for the smallest chicken and it was small at just over a pound. I realized my mistake when I got home and boiled it anyway with some seasonings and vegetables. I removed the bones and froze the meat and its broth for later use. The bird, which could be a game hen but not the same as Cornish hens as it didn't look like one, is very lean with very white breast meat and very dark thin tough legs. Probably the reason I kept it instead of returning it to the store is it was destined to be made into Brunswick stew. And it was a good mistake too because the fowl's slight gamey flavor, definitely stronger than chicken, was a fantastic addition to the medley of flavors of turkey, chicken, ham, crumbled fried bacon, onions, Yukon gold potatoes, carrots, baby lima beans, tomatoes, sweet corn, and herbs [I used fresh thyme, sage, marjoram, and bay leaves] which I bundled in a piece of cheesecloth together with a few black peppercorns and 2 ripe jalapeño chilis for a little kick. The very yummy stew was simmered for more than 2 hours in a combination of chicken and fowl broth and a small amount of fresh tomato juice until very very thick. I love the stew alone, with sliced white bread, or with freshly baked flaky buttery biscuits. I will definitely make this stew again with other meat combination such as rabbit and veal. Thank you Wolf for choosing this awesome stew for April 2010 Daring Cooks challenge.

This is the recipe I used (I omitted the tablespoon of sugar):
2½ pounds total diced stewed chicken, turkey, and ham, with broth
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups corn kernels
1½ cups frozen baby lima beans
2 carrots, diced
4 strips crumbled bacon
4 tablespoons butter
1 tablespoon sugar
salt and pepper
fresh tomato juice

• In large stock pot or Dutch oven, mix all ingredients until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender and stew has thickened. Serve hot with flaky biscuits or corn bread.

Or you can try this:
Brunswick County, Virginia Brunswick Stew recipe

Daring Cooks: Risotto

coconut milk and orange risotto pudding with kabocha squash

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto.

Knowing the only person in my house who will eat risotto is me, I had to prepare one that I will definitely want to eat and write about for my very first Daring Cooks challenge. Revisiting and being inspired by this yummy recipe I cooked a sweet risotto with just 6 ingredients added to the rice: coconut milk, milk, water, sugar, orange peels, and a pinch of salt. I like that it is easier to cook because the arborio rice is preboiled in plain water before adding both milk. The rice is tender and creamy but not mushy nor gummy and the flavor combination of coconut milk and orange essence is simply delightful. The kabocha squash which is boiled separately in coconut milk, water, and sugar is the 'icing' on the pudding. Each serving is drizzled with a little coconut milk and sprinkled with orange zest.

Coconut Risotto Pudding
a quarter of a kabocha squash
2 cups coconut milk
1 cup whole milk
6 tablespoons sugar
1 large orange
½ cup arborio rice
water
a pinch of sea salt

• Cut kabocha lengthwise into 1 inch thick pieces and cook gently with ¾ cup coconut milk and ½ cup water until fork tender, turning once, about 15 minutes. 
• Put 1¼ cups of water and the rice in a medium saucepan . With a vegetable peeler, remove the zest of half of the orange and add to the saucepan.Turn the heat on high and let the mixture come to a boil. Reduce the heat to low, cover the pan and simmer for 12 minutes or until rice is almost cooked. Add 1 cup coconut milk, milk, sugar, and salt and cook over medium heat while constantly stirring until the rice is tender, about 12 minutes. The pudding should be creamy and not soupy. Remove the orange zest and discard.
• Slice the cooked kabocha. Zest the remaining orange half with a zester. Spoon the risotto pudding into individual bowls, top with a few slices of kabocha. Sprinkle with orange zest and drizzle coconut milk on top. Serve with extra kabocha pieces on the side.