Brunswick Stew

Brunswick Stew is one of our favorite hearty soups and stews. A list that included them all would be a long list!  But if filtered by how many years they have been appearing on our table, this one makes the short list.  In 2012, a post on KItchen Keepers mentions Brunswick Stew along with other dishes. The following quote introduced our fondness for it along with the timing.

In 1984, I traveled with friends to Colonial Williamsburg.  We loved the living history lessons at every turn and enjoyed stopping by its inns and taverns for meals. The cookbook I purchased there has remained one of my favorites for nearly 30 years not only because it reminds me of travels and tastes of the past, but also for recipes that have become keepers for our family like…Chowning Tavern’s Brunswick Stew.

So if you do the math, I have been serving this stew for 33 years!  It is a traditional dish, popular in the South. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th century, with both Virginia and Georgia making claims for originating it. That explains its inclusion in the The Williamsburg Cookbook. A photo of this dish is used for the cover of that book, and  that recipe is the starting place for the ways I prepare it. Although various meats can be used, I always use chicken, but not always the same combination of vegetables, although lima beans, okra, and some tomatoes are consistently included. In this photo, I have used a shortcut, 3 cups of frozen mixed vegetables.

Brunswick Stew

2 cups cooked chicken, chopped or shredded

2 Tablespoons butter

2 garlic pods, peeled and minced

1 large onion, chopped

1 cup okra, ends trimmed and sliced into rounds

2 cup fresh tomato, peeled and chopped (1 15 oz. can chopped fire-roasted tomatoes)

1 cup lima beans

2 cups corn (fresh corn, cut from the cob is best, but may use frozen)

4 cups chicken broth

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 teaspoons sugar

1/2 teaspoon cayenne pepper

1 Tablespoon Worcestershire sauce

Hot sauce (serve when stew is served so each can add his own)

Melt butter in heavy pot.  Add onions and garlic, then saute until onions are soft.  Add chicken and all other ingredients.  Bring to boil, then lower heat and simmer for at least an hour. Traditionally, this stew is cooked for a long time over low heat and is believed to be at its best when reheated the next day!

I like to serve with a skillet of hot cornbread. Pass the hot sauce after serving!

 

 

 

 

 

 

Mary Ann’s Pot Roast

There are so many versions of pot roast; there have been several posted. But I have never shared the one I have used most during my cooking years. My mother (long before crock pots)  always browned a small chuck roast on top of the stove, added onions, carrots, and celery sprinkled with salt and pepper, plus enough liquid to simmer for several hours. She probably put this into the oven at times, but I remember clearly the ways she avoided “heating up the kitchen.”  My own version started with this. Early in my marriage, a friend told me her mother-in-law shared her secret to a tasty pot roast – don’t just brown the meat to start but “burn” it on both sides before adding vegetables. Later I read another hint for adding flavor and tenderizing the roast:  For liquid, add any leftover coffee from the morning pot before topping off with water!

So that is what I do when I decide to make a pot roast the old way!  The vegetables I add may vary, but browning the meat very dark and adding some coffee produces a rich, dark cooking liquid that can be served as is or thickened as a gravy. This works whether you have the pot roast bubbling away on the back of the stove, cooking in the oven, or in a slow cooker. Any way you cook it, a pot roast is not a quick cooking dish.  The hours it cooks along with fragrant vegetables and herbs produces tender, fall-apart delicious food – an old-fashioned favorite that will never go out of style in our kitchen.

Mary Ann’s Pot Roast

3-4 pound chuck or shoulder roast

2 Tablespoons cooking oil

1/4 cup flour

salt and pepper

3 medium potatoes,  coarsely chopped

4 carrots, sliced00

2 celery stalks, chopped

1 onion, sliced

dried or fresh herbs of your choice

Rinse and pat the meat dry with a paper towel. Sprinkle both sides with salt, pepper, and flour.  Heat oil in a heavy skillet and brown the roast on both sides until dark brown and charred. Place roast in a baking dish if cooking in the oven or crock pot if using a slow cooker. Layer all vegetables around and on the sides of meat. Add salt, pepper, and herbs if you wish.  Pour at least 1 cup of strong coffee over all, top with enough water to almost cover.  Add lid and cook for several hours.  If baking, cook in 325-degree oven for at least 3 hours, or until roast is very tender, adding water if necessary. In a slow cooker, the roast should cook for 4 hours on high or 7-8 hours on low.

To serve, lift the pot roast and veggies out and place on a platter. Serve the broth in a small bowl with ladle.  For gravy, thicken the broth by heating 2 Tablespoons oil with 2 Tablespoons flour, stirring while adding the cooking liquid.  Stir and simmer until thickened, season with salt and pepper if needed.

Shrimp and Chicken Gumbo

There are almost as many versions of gumbo as there are cooks, especially in this corner of Texas, near the Gulf of Mexico for seafood, and near Louisiana, the place of gumbo’s origin. It is said that gumbo is to Louisiana as chili is to Texas!  But, here on the south Texas Gulf Coast, both are famous.  I think that most often gumbo is either Seafood Gumbo or Chicken and Sausage Gumbo, but the gumbo I make in my kitchen can be either or both – or in this case, both Shrimp and Chicken. It is a matter of what ingredients I have on hand to use!  Last week, we had some leftover jumbo boiled shrimp and some chopped rotisserie chicken.  I had put both into the freezer to wait until Gumbo night. Since our garden tomato production is at its peak, I also had ripe heirloom tomatoes that went into the pot.  A simmering pot of gumbo tempts almost any appetite. I have several cookbooks collected through the years from Louisiana. The basic recipes I started with came from 2 of those books:  River Road Recipes II and Shadows on the Teche, Cuisine of the Cajun Country.  

I enjoy making the roux and prepping as I go This dish has quite a story.        www.southernfoodways.org/interview/a-short-history-of-gumbo/

Shrimp and Chicken Gumbo

2-3 cups chopped chicken

2 cups large boiled shrimp

3 Tablespoons vegetable oil (you will use 2 for the roux, and 1 to prep the okra)

2 Tablespoons flour

2 large onions, chopped

1 bell pepper, chopped

3 cloves of garlic, minced

3-4 medium ripe tomatoes, peeled and rough chopped

1/2 lb (or more to taste) okra, small to medium pods, sliced thin

1 hot pepper

2 Tablespoons apple cider vinegar

Prepare okra by frying in 1 Tablespoon oil in small iron skillet 5- 10 minutes,  until okra is dried out and beginning to brown. Remove from heat and set aside. Begin making the roux by heating 2 Tablespoons of oil in large heavy pot.  Add flour, stirring constantly while cooking on medium heat until roux is a deep caramel color. Add onions, then bell pepper and garlic. Cook about 5 minutes.  Add okra and stir.  Then add 6 cups chicken broth or stock.  Add tomatoes and chicken and simmer for about an hour. Add shrimp and cook until shrimp are heated through.  (If you are using raw shrimp, follow the same instructions but cook until shrimp are pink and done.) Add 2 Tablespoons apple cider vinegar just before serving.

We like to add a few hushpuppies on the side.  I usually buy frozen ones and either bake or fry them while gumbo is cooking.

 

 

Crab Pie

I have loved seafood since I was very small. When I was two years old, Mother and Daddy moved with me to New Orleans, LA for Daddy to work in the shipyards during WWII.  He worked a night shift and would meet the shrimp wagons on the street on his way home.  He often brought fresh shrimp home which Mother cooked for his “supper” after work.  But this was my breakfast time and I had shrimp for breakfast!  Now, most of my family loves any kind of seafood, especially shrimp and crab.  Living on the Texas Gulf Coast helps as well!  This pie is made from tender lump crabmeat and tastes like crab cakes!

 Crab Pie

  • 1 lb. lump crabmeat
  • 4 eggs
  • 2 Tbsp. flour
  • 1 Cup mayonnaise (I use the lighter Mayo with Olive Oil)
  • 1 Cup Milk
  • 8 oz. shredded Cheddar Cheese
  • 8 oz. Shredded Swiss Cheese
  • 1/2 cup finely chopped onion (white)
  • 1/3 cup diced green bell pepper
  • 2-ounce jar pimientos
  • 2 Nine Inch Deep Dish Pie Shells
  • 1 finely chopped jalapeno

Preheat oven to 350 degrees. Combine eggs, flour, mayonnaise, and milk in a bowl and mix well.  Without breaking up the crab lumps, gently stir in the rest of the ingredients and set aside.  Bake pie shells at 350 degrees for 5 minutes, remove from oven and spoon crab mixture evenly into pie shells.  Bake at 350 for 50 minutes or until a knife inserted in the center comes out clean.

Lemon Picatta Chicken Casserole

lemonpicattachickenbakeIf you try this, you may never want to go back to the tried and true way of making chicken piccata!  My son deconstructed his normal oh-so-good way of making this dish with delicious results. The method could not be simpler. Try the recipe below or use your favorite Lemon Picatta Chicken recipe. Farfalle (Bow-Tie) or Penne pasta adds to the appearance and texture of the dish.  After you cook the chicken breasts, transfer to cutting board, cool slightly, and cut into bite size pieces to combine with pasta in your favorite baking dish. Our family may rename this Ben’s Chicken Picatta.

Lemon Chicken Picatta Chicken Casserole

  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko bread crumbs
  • 2 ounces grated Parmigiano-Reggiano cheese
  • 8 boneless, skinless chicken cutlets, pounded to about 1/4 inch thick
  • Sea salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/2 cup dry white wine
  • 3 tablespoons drained capers
  • 5 tablespoons unsalted butter
  • 2 tablespoons fresh juice from 1 lemon
  • 2 tablespoons minced flat-leaf parsley
  • Fresh lemon slices for garnish

16 ounces Farfalle, or Bow-Tie, Pasta, cooked al dente.

Set three wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.

Line a rimmed baking sheet with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets.

Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering. Working in batches and using tongs or your fingers, gently lower cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you. Fry, rotating cutlets for even browning, and adjusting heat as necessary until bottom side is browned and crisp, about three minutes. Flip cutlets and fry until other side is browned and crisp, about three minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets, topping up oil if necessary.  When cooled slightly, cut chicken into bite size pieces.

Drain all but one tablespoon oil from skillet. Add wine and bring to a boil over medium-high heat, cooking about two minutes while scraping browned bits from skillet. Add capers and butter, whisking until butter has melted. Lower heat to medium and continue whisking and reducing until sauce is smooth and creamy. Whisk in lemon juice and parsley, season with salt and pepper, and remove from heat.

0Add chicken pieces and cooked pasta to sauce in large baking dish, tossing to combine.  Sprinkle top with shaved parmesan.  Place in oven just until heated through but not brown.  Scatter chopped parsley over top and add a few fresh lemon slices at serving time.

 

Deep Dish Skillet Pizza with Artichokes and Kale

deepdishskilletpizza

 

Deep Dish Skillet Pizza with Artichokes and Kale

1 Tablespoon olive oil

one small bunch kale leaves coarsely chopped

3 garlic cloves, chopped

1/2 c. ricotta

1 1/2 oz. Parmesan, grated (about 1/3 c.)

1 Tablespoon fresh lemon juice

1/4 teaspoon red pepper flakes, or more to taste

sea salt

Freshly ground black pepper

1 1/2 Tablespoon corn meal

1 lb. store-bought pizza dough, at room temperature (I used Artisan pizza dough, from the freezer section at HEB)

6 oz. Mozarella cheese grated (1 1/2 cu1 (14-oz.) can artichoke hearts, drained and quartered

14 oz. marinated artichoke hearts, drained and coarsely choppedred

Fresh basil leaves

Heat oven to 450 degrees.Heat oil in a 10″ skillet over medium heat. Add kale and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate and set aside. Cool skillet slightly and wipe clean.

Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12″ round. Carefully press dough into the bottom and up the sides of the skillet.

Top dough with ricotta mixture, spinach, grated Mozarella, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.

Serve sprinkled with basil and cut into wedges.

Christmas Quiche

quicheWe are baking Christmas breads and Christmas cookies, so when I made this quiche a couple of nights ago, I dubbed it “Christmas Quiche.” Joe says it is my best effort for quiche so far, and I make alot of different ones, so this one is a keeper.  I have an old cookbook from The Museum of Fine Arts in Houston, Texas. One day I noticed a quiche recipe in it titled Quiche with Character.  I like recipe names that catch my eye, so modeled this recipe after that one. Adding chilies, green onions and olives with pimiento makes both appearance and flavor festive – a Christmas quiche!

Christmas Quiche

Pie  Crust for 9 inch pie (I used Pillsbury refrigerated crusts)

1 1/2 cups shredded Mexcian 4 Cheese blend ( Cheddar, monterey jack, asadero, queso quesadilla)

4 strips thick cut bacon, cooked, drained, and crumbled into small pieces

2 chopped green onions, including green tops

1 teaspoon Tony Chachere’s Creole seasoning

3 large eggs

1 cup half -and-half

1/2 cup heavy cream

3/4 teaspoon salt

4-5 drops Tobasco

1 4 ounce can chopped green chiles, drained

1/3 cup sliced green olives stuffed with pimiento

Line pie plate with crust and chill.  Preheat oven to 350 degrees.

Spread shredded cheese over bottom of pie shell.  Sprinkle with Creole Seasoning.

Add crumbled bacon.

Beat eggs and add cream, half and half, salt, Tabasco, chlies, olives, and green onions. Pour over cheese and bacon. Bake 45 minutes or until knife inserted in center comes out clean.

 

 

 

Smothered Chicken

smothered-chicken

Smothered Chicken is an old Southern favorite, often served with rice.  The tender chicken and smooth sauce is also a wonderful with mashed or baked potatoes.  Add some wilted greens or green peas and a salad for a hearty meal.  We had this a few days ago on a cold, wet night – perfect for warming body and spirit!  Sprinkle sauce with your favorite dried herbs for seasoning if you like, but be sure to brown the chicken first. I brown the chicken in an iron skillet, lift it into a baking dish, and make the gravy or sauce in the same skillet.

Smothered Chicken

4 Boneless, skinless chicken breasts, or 2 thighs per person.

Flour

Salt and Pepper

Cooking oil for a level of about 1/2 inch in the frying pan.

2 cups of sauce

Preheat oven to 350 degrees. Wash and pat dry chicken and dust with flour, salt, and pepper. Fry in hot oil in a heavy skillet until lightly browned on both sides.  Remove and place in baking pan.  Pour sauce over the chicken, cover, and bake for 1 hour, or until chicken is tender.

Sauce or Gravy for Smothered Chicken

3 Tablespoons butter

4 Tablespoons flour

2 cups chicken stock

1/2 cup heavy cream

Salt and Pepper to taste

 

Roasted Lemon Chicken

lemonchicken1I love cooking in my iron skillet, flavoring with herbs and lemon, and easy entrees, so this is a new favorite. Served with a mixture of white, brown, and wild rice and a pan of roasted brussel sprouts with apples and pecans, everyone at our table gave it a thumbs up!  This is my version of Ina Garten’s recipe.

Roasted Lemon Chicken

1 teaspoon thyme (I used Penzey’s French Thyme)

 1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/3 cup good olive oil

2  lemons, 1 halved and sliced, the second lemon juiced

1 onion, sliced

2 garlic cloves, minced

4 boneless, skinless chicken breasts

½ cup dry white wine

Preheat the oven to 450 degrees.

Place the thyme, 1 teaspoon salt,  1 teaspoon pepper and 1/3 cup olive oil  into a small bowl and set aside.

Put the lemon slices in a 12-inch cast-iron skillet and scatter the onion and garlic over lemons. Place the chicken on top and rub with about half the herb mixture. Turn chicken breasts over, pat dry with paper towel. and rub with the rest of the oil and herb mixture.

Roast the chicken for 30 minutes. Pour the wine into the pan at edges of chicken and roast for another 15 minutes. Cover skillet tightly with aluminum foil, and allow to rest for about 10 minutes Serve hot with the pan juices, lemon, and onion.

lemonchicken2

 

Chicken Shawarma

chicken-shwarma

True shawarma is cooked with stacked, spice-marinated meats– lamb, turkey, chicken, beef, or a mix of meats– on a vertical spit. This is an oven roasted dish, chicken shawarma style because of the delicious layers of flavor delivered by the mix of Mideastern spices. A friend shared the recipe from the New York Times on Facebook and I adapted slightly to arrive at this version.  I served this with green beans,  pita chips, tabouleh, and tzatziki. Wonderful!

Chicken Shawarma

  • 2 lemons, juiced
  • ½ cup plus 1 tablespoon olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmericshwarmaplate
  • 1/4 teaspoon ground cinnamon
  • Red pepper flakes, to taste
  • 4 large or 6 small boneless, skinless chicken breasts (could use boneless thighs)
  • 1 large red onion, peeled and quartered
  • 2 tablespoons chopped fresh parsley or mint

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits.Scatter fresh herbs ( I used mint)  over the top and serve with tomatoes, cucumbers, pita and yogurt sauce plus a vegetable of your choice.

 

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