Here it is - my first Daring Cooks Challenge post! (a little late because of my Asian travels). If you don't know about The Daring Kitchen, be sure to check it out - foodies from all over the world sharing their love of food, recipes, tips and - once a month - cooking (or baking) the same thing.
Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club. I used the Lee Bros. version and modified the recipe by using edamame beans instead of butter beans, all chicken thighs instead a chicken pieces and white wine to deglaze the pot. Try it, y'all - it's divine!
adapted from The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners, by Matt Lee and Ted Lee
serves 6 generously
⅛ lb slab bacon, rough diced
1 Serrano or Thai fresh chili, stem trimmed, sliced, seeded, flattened
1 lb rabbit loin pieces
3 lb boneless skinless chicken thighs
½ tbsp sea salt for seasoning, plus extra to taste
1 cup dry white wine
6-8 cups Sunday Chicken Broth (recipe below), or low sodium chicken broth
1 bay leaf
1 large celery stalk
1 lb bintje potatoes, or other waxy type potatoes, peeled, rough diced
¾ cups carrots, chopped
1¾ cups onion, chopped
1 cup fresh or frozen corn kernels
1½ cups shelled edamame beans, defrosted if frozen
1 19 oz can whole, peeled tomatoes, drained and cut into small pieces (approx. 2 cups)
⅛ cup red wine vinegar
Juice of 1 lemon
Tabasco sauce to taste
1. In a large stockpot or Dutch oven, fry the bacon over medium-high heat until it just starts to crisp. Transfer to a large bowl, and set aside. Add the chili to the bacon fat in the pot. Toast the chili until it becomes fragrant, about a minute. Remove to bowl with the bacon.
2. Season the rabbit and chicken liberally on both sides with sea salt and pepper. Place the rabbit pieces in the pot and sear on all sides, until just browned, and add to the bowl with bacon and chili. Brown chicken thighs, adding more fat if needed, on all sides. Put the chicken in the bowl with the bacon, chiles and rabbit, and set aside.
6. Add onion, edamame, corn and tomatoes. Simmer for another 30 minutes, stirring every so often until the stew has reduced slightly, and onions, corn and beans are tender. Remove from heat and add in vinegar, lemon juice; stir to blend well. Season to taste with sea salt, pepper, and Tabasco sauce if desired. It's so thick and delicious that a spoon will stand up in the stew on its own.
7. You can either serve the stew immediately or refrigerate for 24 hours, which makes the flavors meld more and makes the overall stew even better. Serve hot, either on its own, or with a side of corn bread, over steamed white rice, with any braised greens as a side.
from The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners, by Matt Lee and Ted Lee
Makes about 1 quart
Bones and trimmings, but not giblets, of one 3 ½- 4 ½ lb, or 12-14 oz (approx. 2 cups) chicken bones and trimmings
1 large onion, trimmed, peeled, quartered
6 large stems fresh flat leaf parsley
1 stalk celery, cut into 2” lengths
2 large bay leaves
5 cups cold water
1 cup crisp dry white wine
Salt and pepper to taste
1. Place bones/trimmings in medium stockpot and add onion, parsley, celery and bay leaves. Add wine and water; liquid should cover all ingredients, if not, add more until it does. Bring to vigorous simmer over high heat, then reduce heat and simmer gently for roughly 45 minutes to an hour, skimming any scum or fat that comes to the surface.
2. Strain broth into bowl through fine mesh strainer. Discard the solids. Salt and pepper to taste.
3. Store in tightly sealed container in refrigerator until the remaining fat congeals on the top. Remove the fat, and unless not using within 2 days, keep tightly sealed in the refrigerator. Otherwise, freeze, and it will keep for upwards of a month.