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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Clementine, Fennel & Potatoes

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Photo Credit: Cocoa Bean, the Vegetable, 2017.

 Inspired by one of a recipe from the Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi, the dish comes together in just a few minutes and is loaded with healthy seasonal ingredients. The mix of flavors in this dish is absolutely wonderful. The Potatoes, citrus fruit, fennel, thyme, mustard and a generous dose of ouzo (an anise-flavored aperitif) makes a perfect accompaniment to chicken, fish or even chickpeas. An added bonus is that  the potatoes, clementines and fennel all deliver a nice boost in fiber, potassium and iron, not to mention vitamin C, that is much needed during the winter months.

Recipe Adapted From
Cocoa Bean, The Vegetable
April 20, 2017

Serves 4

Ingredients:
3 tablespoons ouzo
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon grainy brown mustard
1 tablespoon light brown sugar
2 tablespoons fennel seeds
3-5 sprigs of fresh thyme
1  1/2 pounds baby Yukon Gold potatoes
1 fennel bulb
2 clementines, whole and washed
Kosher salt, to taste
Ground black pepper, to taste

Directions:
Preheat the oven to 350 ° F.

In a small non-reactive bowl, mix together the ouzo, oil, juices, mustard, sugar and fennel seeds to make the marinade. Set aside.

Using a chef’s knife, cut the fennel bulb in half, and then cut each half in four quarters.

Slice the clementines thinly and crosswise, keeping the skin on.

In a 9 x 11-inch baking dish, combine the potatoes, fennel wedges and clementine slices. Pour over the marinade, stirring gently to ensure everything is coated. Toss in the sprigs of thyme, and season with salt and pepper.

Place the baking dish and bake in the oven for 30 to 45 minutes or until cooked through and vegetables are golden. Add a bit of extra color by putting on the broiler for the last three minutes being careful not to burn the vegetables.

Remove from the oven and transfer the vegetables to a serving platter. Garnish with extra thyme leaves if desired.

    


Crustless Ham, Potato & Spinach Quiche

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Adapted from Shannah Coe
My Suburban Kitchen
October 2017

A perfectly protein packed dish that can be served  any time of the day that you desire.  Serve for breakfast, brunch or even for  a light dinner with a mixed  greens side salad.  It is fast and easy to prepare and so delicious!

Serves 8 to 10

Ingredients:
8 ounces cooked ham, diced
6 eggs
1/2 cup heavy cream
1/4 teaspoon chili powder
1/4 teaspoon Madras curry powder
1/2 teaspoon cumin
1 package of commercially prepared refrigerated Southwestern shredded potatoes
1 cup shredded Gruyere cheese
1 cup chopped fresh spinach
1 small red bell pepper, seeded and diced
1 small red onion, diced
Salt, to taste
Ground black pepper, to taste

Directions:
Preheat oven to 375° F.  Lightly grease a 9- inch pie pan and line  with parchment paper.

In a large bowl, lightly beat eggs. Add in ham, cream chili powder, curry powder and cumin. Stir in potatoes and 3/4 cup cheese. Stir in spinach, bell pepper and onion. Season with salt and pepper. Pour into prepared pan. Top with remaining cheese.

Cover with foil and bake in the  preheated oven for 25 minutes. Increase heat to
400°F, remove foil and bake for an additional 10- 15 minutes or until the middle of  the quiche is set.

Cook’s Notes:
You can easily use Swiss cheese to replace the Gruyere and use kale in place of the spinach. Any type of commercially prepared shredded potatoes can also take the place of the Southwestern  seasoned version. The combination of the mild spices from the Southwestern potatoes give and extra punch of flavor to the fresh spinach used in this dish.

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