Georgia Brunswick Stew

Some will say this is the most perfect food on the face of the earth, if you ask me.

This may be  the original recipe, or what I BELIEVE to be the original recipe.  I’m listing it for you here; if you think it’s wrong, don’t call me; just change it to suit yourself.

But I can guarantee that if you follow this recipe to the letter you will have the best one-dish meal that you will ever, ever eat.

GEORGIA  BRUNSWICK STEW
Yields 1 gallon   (I think it makes more but that’s what the recipe says)

FOR THE SAUCE:
In a 2 1/2 quart sauce pan, over low heat, melt:
1/4 cup of butter

ADD AND BLEND UNTIL SMOOTH:
3 1/2 cups Catsup
1/4 cups French’s Yellow Mustard
1/2 cup white vinegar

THEN ADD AND BLEND UNTIL SMOOTHER:
1 tablespoon chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. Worcestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco
1 tablespoon fresh lemon juice

TO THIS MIXTURE ADD:
1/2 cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes about 7 cups of sauce.  Set aside, or simmer on low if you wanna really make it good.  It really intensifies the flavor if you have oldies playing on the radio, Elvis is preferred.

THEN THE STEW:
In a 2 gallon pot, melt:
1/4 lb of butter  (don’t complain, this is the healthy version)

ADD TO THE POT:
3 cups small diced potatoes
1 cup small diced onion
2 cans (14 1/2 oz. each) chicken broth
1 lb baked chicken (white and dark) (I cheated and used a rotisserie chicken)
8 to 10 oz. smoked pork  (and here I used part of a honey-baked ham, only ’cause it was in the freezer waiting for me)
Bring to a rolling boil, stirring until potatoes are near done.

WHEN THAT MIXTURE IS PERFECT AND YOU’RE TIRED OF ELVIS,  CHANGE THE STATION AND ADD:
1 (8 1/2 oz.) can early peas
2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)
The prepared sauce (from above recipe)
1 16 oz. can of baby lima beans
1/4 cup Liquid Smoke
1 (14 to 15 oz.) can creamed corn
Slow simmer for 2 hours.  (I know it says 2 hours, but I found that I burned it if I cooked it this long–judge for yourself, mine took about 45 minutes.  When it’s done, it’s done.  You just can’t tamper with perfection)…

Here is the The link to the recipe   http://www.officialguide.com/gistew.html  Y’all enjoy.  Come on back when you’re full……yes, it freezes well, although I don’t know why you’d want to.  Bye for now.  Always remember Whose you are.

Trader

Hattie B's Hot Chicken

Address: 112 19th Ave S, Nashville, TN 37203

Phone:(615) 678-4794

Hours:

Open today · 11AM–10PM All 7 days

This writer was going through Nashville yesterday and decided to eat at one of the most famous places to eat in Nashville. I chose the Broadway location which is located in Mid Town on the West side of Interstate 65. You will find there is limited parking in their parking lot and will probably have to walk about a block back to the restaurant. I got there at 1:45 pm and there was a line coming out the door and down the walkway.  The line continuously moved and in about 15 minutes I was placing my order.

When you get to the counter to place your order you have a range of heat from Mild to Hot Damn. I figured if I was going to eat at a Hot Chicken Place, I wanted it “Hot” so I ordered the  Large Dark Meat  ( thighs and legs) , “HOT DAMN” Temp, with sides of baked beans and slaw to be cooled down with a mixture of 1/2 lemonade and Tea.

Once you place your order you will be handed a metal stand with a number on it and off you go to find a table or booth to wait for the food to arrive. It doesn’t  take long before the chicken (Pictured Above) arrives. The large pieces of chicken is laying on two slices of white bread, that has already soaked some of the sauce. The smell of the spices coming off the chicken immediately alerts your brain that what is about to happen is not going to be a everyday event. On the first bite, the spices then the heat starts to gently stroke the interior of your mouth with the lips being the alert parakeet telling you how you are going to cope with the heat of the chicken. 

The meat itself is delicious with juices oozing out of the tender pieces of the chicken. The second bite reveals a slow fire starter in the mouth with the lips now starting to tingle. On the third bite, you are starting to recognize the battle that is starting between the spices of dark brown sugar, paprika, cayenne pepper and a slight hint of garlic. By the fourth bite, you notice your nose is starting to get a slight nasal drip, and the forehead is starting to develop a slight film of perspiration as if you have been sitting in a fine mist. By the fifth bite you are starting to realize there is a full scale battle going on between you and the chicken with the victor greatly in doubt. But for some crazy reason the magic of the heat and sweet spices prevent you from putting the chicken down. Before you realize it, the last piece of chicken and crispy skin are all gone with the empty bowls that contained the sides staring back at you. The first question you probably have is, Am I going to return to this place? The second question is would I order the “HOT DAMN” heat again. The answer to both is “Yes” and “Yes”

Warning: Just as your mouth feels when you are shoveling it in, the feeling is the same coming out.

** We believe this is good as it gets with Fried Chicken

The Food Network gave this recipe if you want to try it at home.

Ingredients

For the dry brine:

• 1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters
• Kosher salt and freshly ground black pepper

For the dip:

• 1 cup whole milk
• 2 large eggs
• 1 tablespoon Louisiana-style hot sauce

For the dredge:

• 2 cups all-purpose flour
• Sea salt
• Vegetable oil, for frying

For the spicy coating:

• 1/2 cup lard, melted and heated (or hot frying oil)
• 3 tablespoons cayenne pepper
• 1 tablespoon packed light brown sugar
• Sea salt and freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Pickle slices, for serving

Directions

Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.

Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.

Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.

Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.

Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.