Brunswick Stew

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Brunswick Stew

  • Servings: 12 -14
  • Difficulty: Easy
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Stews, soups and casseroles are all “yucky weather” type dishes because they warm you up from the inside out and allow you to thumb yer nose at the cold, wet and otherwise cruddy stuff going on outside the window.

I like the traditional soups and stews….. butternut squash, potato and leek soups  along with chicken and beef stews….. but I like to try different types of stews as well and so I decided to try this one which if we went traditional would mean using things like rabbit and squirrel and since I can’t use rabbit (I would be shot if I did) and I would never use “tree rat” (that’s squirrel kids) I opted for pork and chicken as the protein.

Here’s how we do this one.

Shopping list:

  • 2 pounds Pork shoulder – cubed
  • 2 pounds Chicken thighs – cubed
  • 3 tablespoons Canola Oil
  • 1/2 cup of Butter
  • 1/4 cup Flour
  • 1 large White Onion – diced
  • 3 Garlic cloves – chopped
  • 1 1/2 pounds Baby potatoes – quartered
  • 4 cups Chicken stock
  • 1 19 ounce can Diced tomatoes (liquid as well)
  • 3 cups frozen Corn kernels
  • 3 cups cut Green Beans
  • 3 teaspoons Tomato Paste
  • 1/2 cup Yellow Mustard
  • 1 1/2 cups Smokey BBQ sauce
  • 1/4 cup Worcestershire sauce
  • Salt and Pepper to taste

Putting it all together:

  1. Heat the oil in a large Dutch oven or Stock pot and brown the pork and chicken removing to a large bowl when done.
  2. Melt the butter in the same pot and saute the onions and garlic for about five minutes. Add in the flour and whisk well.
  3. Pour in the Worcestershire, chicken stock, yellow mustard and BBQ sauce and stir well.
  4. Add back the meat and the remaining ingredients.
  5. Bring to a boil and then reduce the heat and simmer until the meat and potatoes are tender, about 50 minutes.
  6. Adjust the seasonings if needed
  7. Ladle into a bowl and serve with some crusty bread for sopping up the juice.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…..

                          Bon Appetit

BBQ Pig tails

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BBQ Pig tails

  • Servings: 2
  • Difficulty: Easy
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I currently live in the Waterloo Region of Southwestern Ontario Canada . Specifically I am in the Kitchener /Waterloo area and the reason I mention this is due to the very rich German heritage this area has. In fact the city of Kitchener was originally named Berlin and the name only changed in September 1916.

With the rich food heritage the German people have it is a wonder to me, especially with my love affair with pork, that it has taken so long to try this part of the noble pig and while some people may turn up their nose at the mere thought of eating the tail let me tell you it is delicious.

As a side note I used short cut tails because this is the first time making this dish however whole tails are preferable.

Here’s how we do this one.

Shopping list:

  • 1 pound short cut Pig Tails
  • 4 Plums
  • Barbecue sauce

Putting it all together:

  1. Place the pig tails in a large pot with just enough water to cover. Bring to a boil and let go for 15 minutes.
  2. Remove the tails and empty the pot. Put the tails back in the pot and cover with more water until just submerged.
  3. Bring the water to a boil then reduce the heat and simmer for 90 minutes.
  4. Heat your grill to 350° and add the tails.
  5. As the tails get crispy baste with your BBQ sauce turning every couple of minutes.
  6. Split the plums and lightly grill them.
  7. Pull off the heat and enjoy.

Cooks note: Simmering the tails is necessary in order to render down the fat and ensure the tails do not get chewy or rubbery.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                            Bon Appetit

 

 

 

Grilled marinated chicken thighs

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This past weekend we had a party to celebrate my grandsons fourth birthday and as is customary at such events there is food…….. usually lots of food and most times that leaves us with leftovers for close friends and family to take home with them. Well such was not the case here since my son, daughters new boyfriend and a buddy of mine from out of town where there. These three would put Locusts to shame so needless to say there was not much leftover and what there was bit the dust at lunch the next day.

Now as chances would have it I had to work until 5 p.m. the next day so that was making it a bit difficult to prepare dinner but also being a wee bit versatile…… yeah that was a blatant plug for myself……… I purchased some boneless skinless chicken breast on the way home, gave it a quick marinade (see dry rubs and marinades) and popped them on the BBQ and since they were boneless and skinless they were finished in no time and  they were also inhaled in nothing flat…… and yes, I did get some for myself…… thanks for asking.

So here is how we do this one………..

Ingredients:

Ten to twelve boneless skinless chicken thighs

Chicken marinade (see dry rubs and marinades)- you could also go so far as to use a store bought BBQ sauce if you wish

Putting it all together:

In a sealable bag or container add the chicken and the marinade

Shake well to coat the chicken and let marinade for at least 30 minutes

Pre- heat the grill to 350 degrees

Grill the chicken until the internal temperature reaches 160 degrees

Serve with your favorite sides and enjoy

Now this recipe calls for chicken thighs and I like to use them because I can lay them flat on the grill and it helps speed the cooking process but lets be realistic…….. not everyone likes the thigh so use whatever piece of the bird you wish.

So there you have it another “simple but tasty recipe for the grilling season and beyond”.

So until next time………..

 

                                                          Bon Appetit.