Wednesday, June 15, 2011

DINNER TIME!!!!!!!!!

BRUNSWICK STEW

Ingredients:
Mix the following into a bowl and wisk
ketchup  (about a cup)
brown mustard  (about 1/8 - 1/4 cup)
hot sauce  (3 dashes)
honey (big dollop)
apple cider vinegar  (splash)
worchestire  (3 splashes)
Liquid Smoke (OPTIONAL TO TASTE I DO NOT USE IT)
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WISK ALL OF THE ABOVE IN A BOWL AND SET ASIDE

1 Rotisserie Chicken (prepared and taken from the bone)

1 lg. (26oz+) of diced tomatoes
1 can of okra & tomatoes
2 cans of small lima beans      
1 can reg. corn or sweet corn 
1 can of creamed corn
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Put all of the above in BIG pot and add a bit of water to prevent burning , turn on LOW HEAT and STIR / FLIP ingredients frequently   ,  when heated throughout I DRAIN most of the liquid from this

2 stalks of celery chopped/ diced
1 large vidalia style onion chopped / diced
1 medium sized potatoe chopped/ diced
1 large bell pepper chopped / diced
1/4 cup of minced garlic
1/2 stick of butter
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SAUTE the ingredients above until clear.........
THEN ADD :
Can of Cream of Celery Soup
1 box of Chicken Broth...... I use low sodium
mix well and heat on high until rolling boil........ reduce heat and simmer until thickens a bit


MIX BOTH OF THE POTS TOGETHER and HEAT THROUGHOUT...... I like my stew to have a bit of liquid to dip bread it, you may like yours a bit thicker..........up to you!

When finished serve with BREAD and IF YOU LIKE them hot peppers , I add to mine instead of hot sauce. ...............


COCKTAILS?   COPPERTINI   the coppermine specialty!
1 part crown royal
1/2 part peach schnapps
1.5 parts  ameretta
and pineapple juice
STRAINED and add some Cherries with a splash of cherry juice ......to taste/ for color
YUM!



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