Kentucky Burgoo

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Photo Credit: Elise Bauer

 

Burgoo,  is  Kentucky’s most famous stew and it usually made for big gatherings such as Derby Day, church socials, barbecues and  family picnics in huge kettles. A hearty meat stew, burgoo is most often made with chicken, beef, and lamb simmered with vegetables, beans, tomatoes, Worcestershire, sorghum or molasses, ketchup, vinegar, and spices.

Burgoo predates the Civil War and as legend has it, was invented by a French chef.And in taking it’s culinary origins in that fact, the word burgoo  may have derived from the French ragout (pronounced ra-goo), also a term describing a stew.

Nineteenth-century versions of burgoo served around the South frequently included squirrel, opossum, and rabbit, and was gently simmered and stirred for up to 24 hours. Like a mulligan stew, it’s sort of a empty-the-fridge recipe. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans.

While modern day cooks applaud the stamina of those early chefs, these days a good burgoo can be made in four to six hours. That is still a commitment, to be sure, but the results—spicy, stick-to-your-ribs comfort food—are worth it. Like gumbo found in Gulf Coast, burgoo has many variations. In keeping with the food theme of using Kentucky bourbon,  this  version uses bourbon in the stock, which we are certainly partial to.

As with most stews, burgoo is even better the second day. It’s excellent as a Sunday dinner when you want lunches for the coming week.

Serves 12 to 14

Ingredients:

2 pounds pork shank
2 pounds veal shank
2 pounds beef shank
2 pounds breast of lamb
One 4-pound chicken, cut into eight pieces
7 quarts cold water
1 quart chicken stock
1 1/2 pounds potatoes, peeled and diced
1 1/2 pounds onions, diced
1 bunch carrots, peeled and sliced thickly
2 green peppers, seeded and chopped
One 28-ounce can of crushed tomatoes
2  tablespoons  tomato paste
2  tablespoons brown sugar
2 cups whole corn, fresh or canned
2 pods red pepper
2 cups  okra, sliced
1/2 cup chopped parsley
1 teaspoon dried thyme
2 cups dry lima beans
1 cup diced celery
3/4 cup Kentucky bourbon
Salt and pepper, to taste
Tabasco, to tatste
Worcestershire sauce, to taste

Directions:
Put the pork, veal, beef, lamb, and chicken into a large pot or Dutch oven. Add the water and chicken stock and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 4 to 6 hours.

Lift the meat out of the stock. Cool the meat, remove it from the bones, and chop it. Return the chopped meat to the stock.

Add the potatoes, onions, carrots, green peppers, tomato tomato paste brown sugar, corn, red pepper, okra, parsley, thyme, lima beans, celery, and bourbon, to the meat and stock.  Add salt and pepper to taste. Allow the stew to simmer over low heat until very thick about 6 hours.

Season to taste with the salt, pepper and serve with a good crusty bread.

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Oxtail Bourguinonne

 

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Bourguignonne refers to any dish cooked in the style of Burgundy, France. This dish is similar to classic boeuf bourguignonne (French beef stew), which is beef braised with red wine and mushrooms. Although oxtail was once the tail of an ox, these days the bony cut can be beef or veal origin. Also note that mashed potatoes would make the perfect side dish. And if you desire a gluten free side dish, mashed cauliflower works just as well.

Serves 6

Ingredients:
8 slices fatty bacon, chopped
Olive oil
3 large fresh Italian parsley sprigs
3 large fresh thyme sprigs
2 large fresh bay leaves, bruised
1 tablespoon plus 1 1/2 cups all purpose flour
1 tablespoon unsalted butter
1/4 teaspoon ground nutmeg
4 to 4 1/4 pounds meaty oxtail pieces, trimmed of excess fat
2 cups chopped onions
1 cup diced carrot plus 6 medium carrots, cut into 2-inch chunks
4 large garlic cloves, peeled; 1 minced, 3 left whole
1 3/4 cups beef broth
1 1/2 cups red Burgundy wine (such as Beaujolais)
1 pound crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices
12 small shallots, blanched 1 minute, peeled

Directions:
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.

Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.

Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.

Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper.

Cook’s Notes:
This dish can be made 1 day ahead. Allow it to cool  for 1 hour, then refrigerate uncovered until cold, then cover and keep refrigerated. To serve, rewarm over low heat before ladling into serving bowls.


Pan-Seared Lamb Chops

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Looking for a quick yet elegant entree for a dinner party? Well, these easy lamb chops are just the ticket. Pair them up with a few sides likes mashed potatoes and sauteed green beans to complete the dish. And for the finishing touch, pour a full-bodied Merlot or Pinot Noir.

Enjoy!

Serves 4
Ingredients:
For the Lamb Chops:
1 Tablespoon olive oil
2 teaspoons balsamic vinegar
2 teaspoons cumin
2 teaspoons fresh garlic, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh parsley, minced
2 teaspoons fresh oregano, minc
Kosher salt, to taste
Freshly ground black pepper, to taste
8 lamb rib chops

For the Mini Fried Blooming Onions:
20 pearl onions
2 eggs, lightly beaten
2 Tablespoons water
1 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
kosher salt, to taste
Freshly ground black pepper, taste
Vegetable oil, enough to fill skillet to 1-inch depth; more for a deep fryer

For the Caramelized  Pearl Onions:
10-12 whole pearl white onions, skins removed
1 Tablespoon unsalted butter
Kosher salt, to taste
Freshly-ground black pepper, to taste

Directions:
In a large bowl, mix together the olive oil, balsamic vinegar, garlic, cumin and herbs. Season the lamb chops lightly with salt and pepper. Add  the chops to the olive oil mixture. Using tongs to  turning  each chop to coat completely.  Cover and  set aside to marinate, for 15-30 minutes.

To make the Blooming onions, preheat the oven to 170°F.

Cut tops of pearl onions, then slice top down (being careful not to cut all the way through) 3 times to form six sections of the onion. Using your fingers, gentley separate onion sections.

Place the onions in cold water to allow the petals to further separate. Soak for about 10 minutes and remove and drain on paper towels.

In a shallow bowl, mix eggs with water. In a separate shallow bowl, mix flour with garlic powder, onion powder, and paprika. Season with salt and pepper. Stir together until combined.

Dredge onions first in egg and then in flour mixture. S

In a large, high-sided skillet or a deep fat fryer, heat oil to about 350°F. Fry onions in batches, until they are golden. Place on a paper-towel lined plate to drain.Season with salt and set aside in the oven until ready to serve.

Cook the Pearl onions. Heat the butter in a skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions begin to soften and turn golden brown, about 5 minutes. Turn the heat down to low, and continue cooking, covered, for another 5-10 minutes until the onions are a deep, rich golden color, but still hold their shapes.

Meanwhile, heat a large cast iron skillet over medium heat. When the skillet is hot, add the chops to the skillet and cook to desired doneness, about 3-4 minutes per side for medium-rare. Serve warm alongside the onions.

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