Week 2

Guest: Brock Hughes

Dish: Brunswick Stew

Ingredients:

Ingredients

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 2 stalks celery, diced

• 1½ cups corn (frozen or canned, drained)

• 2 cloves garlic, minced

• 3 cans (14 oz each) diced tomatoes

• 1 lb grilled chicken thighs, chopped or shredded

• ½ lb pulled pork

• ½ lb chopped smoked brisket

• 6 cups chicken stock

• 1 cup ketchup

• ½ cup barbecue sauce

• 1 tsp Worcestershire sauce

• Salt & black pepper, to taste

• Olive oil, for sautéing

In a large heavy pot:

• Add olive oil over medium heat

• Sauté onion, bell pepper, and celery for ~10 minutes until soft and slightly golden

Stir in garlic

1. Cook 1 minute until fragrant

Add chicken, pulled pork, and brisket

1. Stir well so the fat and smoke begin melting into the vegetables

Add to the pot:

• Chicken stock

• Ketchup

• Barbecue sauce

• Corn

• Diced tomatoes

• Worcestershire

• Hot sauce

• Salt & pepper

Stir well.

1. Reduce heat to low

2. Simmer 45 minutes, stirring every 10 minutes

3. Stew will naturally thicken as smoke and gelatin release from the meats

What I learned

Well I learned this week that this stew is basically a leftover stew and it’s incredible. I learned that my new knife is super sharp and that I need to be careful lol. I worked on my knife skills this week and feel as though I’m getting the hang of it a little bit but I'm not about to go fast on anything. I definitely learned that cooking from scratch takes longer than you think. I always think I have enough time but always seem to be cutting it too close. This stew was interesting as it had an undertone of sweet to it but not too much. I will definitely be making this again and possibly make it for the restaurant.

Ratings

Brock: 7.2

Kendra: 7.5

Me: 8