“Burgoo is literally a soup composed of many vegetables and meats delectably fused together in an enormous cauldron, over which, at the exact moment, a rabbit’s foot at the end of a yarn string is properly waved by a colored preacher, whose salary has been paid to date. These are the good omens by which the burgoo is fortified.”
~ William Carey 1761-1834, “Carey’s Dictionary of Double Derivations”
(Makes 1200 Gallons)
- 600 pounds lean soup meat (no fat, no bones)
- 200 pounds fat hens
- 2000 pounds potatoes, peeled and diced
- 200 pounds onions
- 5 bushels of cabbage, chopped
- 60 10-pound cans of tomatoes
- 24 10-pound cans puree of tomatoes
- 24 10-pound cans of carrots
- 18 10-pound cans of corn
- Red pepper and salt to taste
- Season with Worcestershire, Tabasco, or A-1 Sauce
Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires for 15 to 20 hours.
* Use squirrels in season. 1 dozen squirrels to each 100 gallons
4 large cucumbers
4 green onions
2½ cups buttermilk
¾ teaspoon salt, or to taste
2 teaspoons chopped fresh dill
Optional: cherry tomatoes cut in half, edible flowers or even lump crab meat.
Equipment: Food Processor preferred or Blender
Peel the cucumbers, remove and discard the seeds, and cut them into chunks. Cut the green onions into chunks, using the green and white portions. Put the cucumbers and green onions into a food processor and process the vegetables to a coarse purée.
Add the buttermilk, salt, and dill. Process until the soup is smooth. Taste and add more salt, if needed.
Chill the soup for 3–4 hours. Serve cold in chilled bowls with optional ingredients if desired.
1 chicken, preferably a boiling chicken, cut into 8 pieces
2½ quarts cold water
1 bay leaf
1 onion, peeled but kept whole
sea salt flakes and freshly ground black pepper
1 large egg
¼ cup cold water
½ teaspoon fine sea salt
¾ cup flour
1 carrot, peeled and thinly sliced
1 green onion thinly sliced
2 tablespoons chopped fresh dill
crusty sourdough bread
To make the stock, place the chicken pieces in a large saucepan and cover with the water. Add the bay leaf, whole onion, and seasoning, and bring to a boil. Reduce the heat to very low, skim off the scum, and leave to simmer until cooked through, 1 hour, or 1½ hours.
To make the dumpling mixture, beat the egg lightly in a bowl, then add the water and salt and gradually add flour. Work into a paste.
Add the carrot to the stock, then drop in separate teaspoonfuls of the dumpling paste and boil for 5 minutes.
Serve with the green onion, dill, and a big hunk of crusty sourdough bread for dipping.
- 1 medium finely diced onion
- 3 cloves of minced garlic
- 1 15 ounce can diced tomatoes
- 2 15 ounce cans drained red kidney beans
- 1 24 ounce can vegetable juice
- 3 teaspoons chili powder
- 1 teaspoon sugar
- 1/3 teaspoon black pepper
- 1 teaspoon cumin
- 1 1 pound bag frozen corn
- Sour cream
- Tortilla chips
Sauté onion and garlic in a little olive oil in a large pot. Add tomatoes, beans and vegetable juice and heat to a slow boil. In a small bowl mix together chili powder, sugar, pepper and cumin. Add a bit of hot water to form a paste. Add to pot. Add corn and heat to a slow boil, reduce heat and simmer for about 20 minutes.
Garnish with sour cream and tortilla chips if desired.
2 ¼ Pounds Ripe Tomatoes, Peeled, Seeded, And Quartered, All Juices Reserved
1 Cup Roughly Chopped Green Bell Pepper
1 Medium Cucumber, Peeled And Roughly Chopped
¼ Medium Sweet Onion
½ or more to taste Garlic Clove, Minced
3 Tablespoons Extra-Virgin Olive Oil
4 Teaspoons Sherry Vinegar
Salt And Freshly Ground Black Pepper
½ Cup Finely Chopped Red Bell Pepper
½ Cup Finely Chopped Green Bell Pepper
½ Cup Finely Chopped Sweet Onion
½ Cup Finely Chopped Cucumber
½ Cup Small Croutons
Working in small batches, in a food processor or blender, purée the tomatoes, green bell pepper, cucumber, onion, and garlic until silky smooth. Add the olive oil and purée again until smooth. Add the vinegar, season with salt, stir in cold water until you find the desired consistency. Usually 1 cup of water should be enough.
Refrigerate for several hours, until thoroughly chilled.
Before serving, whisk the gazpacho. Taste for seasoning and adjust as needed.
- 5 large ripe peeled peaches
- 1/4 cup sugar
- 1 cup sour cream
- 1/4 cup lemon juice
- 1/4 cup good sherry
- 2 tablespoons orange juice
- Slices of fresh peaches
Puree peaches with sugar. Mix in sour cream. Add lemon juice, sherry, orange juice and blend until smooth. Cover and chill. Garnish with sliced peaches.
There is quite an argument still raging about the origin of this stew in the South, and it doesn’t appear to be resolved anytime soon. Either way we know one thing, it’s delicious. Brunswick County, Virginia, and the city of Brunswick, Georgia, both claim to be the origin of the stew. A plaque on an old iron pot in Brunswick, Georgia, says the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island.
- One stewing hen (6 pounds)
- Two large onions, sliced
- Two cups okra, cut
- Four cups fresh tomatoes or two 16-ounce cans of tomatoeS.
- Two cups lima beans
- Three medium potatoes, diced
- Four cups corn, cut from the cob
- 3 teaspoons salt
- 1 teaspoon pepper
- 1 Tablespoon sugar
Cut the chicken in pieces and simmer it in 3 quarts of water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from the bones, about 2 1/4 hours.
Add the raw vegetables to the broth and simmer, uncovered, until the beans and potatoes are tender. Stir occasionally to prevent scorching.
Add the chicken, boned and diced if desired, and the seasonings.
Note: Brunswick Stew is one of those things that benefit from long, slow cooking. It is a rule in some tidewater (Virginia) homes never to eat Brunswick Stew the same day it is made, because its flavor improves if it is left to stand overnight and is reheated the next day.