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Brunswick Stew With Corn Dumplings
Ingredients:
18 white peppercorns -- bruised
6 whole cloves
2 cloves garlic
2 bay leaves
3 sprigs parsley
1/4 teaspoon dried thyme -- or 4 sprigs fresh
2 quarts chicken stock
6 pounds stewing chicken or large roaster -- quartered
1 large onion -- chopped
1/2 pound bacon - thick sliced, fried -- chopped
3 medium onions -- chopped
3 medium new potatoes -- peeled and cubed
12 ounces tomatoes -- peeled, undrained
1 cup dried baby lima beans -- soaked overnight
2 tablespoon tomato paste
1 dried red pepper -- optional
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup okra -- fresh, halved
2 cups corn kernels -- fresh
***CORN DUMPLINGS***
1 cup flour
1 tablespoon yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 pinch sugar -- generous
1 tablespoon butter -- chilled
1/3 cup fresh corn kernels -- or frozen, thawed
2/3 cup milk -- cold
Instructions:
Soak lima beans overnight in cold water then drain. Combine first
6 ingredients in small piece of cheesecloth and secure with a string.
Add to an 8-quart pot with the stock and bring to a simmer over medium-high
heat. Add hen, giblets, and 1 chopped onion. Simmer, covered, until
the chicken is tender, about 1 1/2 to 2 hours. Chill overnight if
desired. Skim fat from surface of stock. Remove chicken; discard skin
and bones and cut meat into bite-size pieces. Set aside. Cook bacon
until crisp in medium skillet over medium heat. Remove with slotted
spoon to paper towel and drain well. Add to stock. Pour off all but
2 tbsp. fat and place skillet over high heat. Add remaining onion
and sauté quickly until browned. Add to stock along with potatoes,
tomatoes, lima beans, tomato paste, red pepper, salt, and pepper,
and stir to combine. Cover partially and simmer until beans are tender,
about 40-60 minutes. Stew can be prepared several days ahead to this
point and refrigerated. Stir in reserved chicken, okra, and corn.
Bring stew to simmer, then drop dumpling batter in by tablespoonfuls.
Cover pot securely and simmer until dumplings are puffed and a toothpick
inserted in center comes out clean, about 15 minutes. Turn into soup
tureen to serve or spoon dumplings into heated bowls and ladle soup
over. Corn Dumplings: Combine flour, cornmeal, baking powder, salt,
and sugar in medium bowl and mix well. Cut in butter using a pastry
blender or two knives until mixture resembles coarse meal. Stir in
corn using fork, then add milk and stir just until moistened; DO NO
OVER MIX. Add to stew and cook as directed. Recipe by: connally@vms.cis.pitt.edu
(Kate Connally) Posted to BBQ List by Rock McNelly on Dec 10, 1997 |
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