Recipes From The Heart No. 18

It’s Barbecue season. If there is one exemplar of American cuisine it’s Barbecue permeated with smoke and spices. Barbecue is celebratory. Marquis de Lafayette, a hero of the American Revolution was honored with a massive barbecue when he visited Millledgeville, Georgia in 1825. Barbecue has healing qualities. Thousands of former enemies came together in friendship for the Blue-Gray Barbecue at Crawfish Springs on the Chicamauga Battlefield in 1889. And each October, Barbeque teams from U.S. states and foreign countries gather in Lynchburg, Tennessee for the Jack Daniel’s International Barbecue Competition.

The Jack Daniel’s International Barbecue Competition.

JIM SANDERS GEORGIA BRUNSWICK STEW

This heritage dish is a cherished part of the Deep South’s Barbecue tradition and can be served as a main course or side dish. This is the finest recipe I’ve enjoyed.

Georgia Brunswick Stew

Ingredients:

1 four-pound baking chicken

4 pounds ground pork

1/2 teaspoon ground black pepper

1 teaspoon Tabasco sauce

1-tablespoon chili powder

1 tablespoon thyme

1 tablespoons cayenne pepper

2 cups chopped onions

1 cup red wine, preferably Rhone style

3 to 4 tablespoons bacon drippings

36 ounces tomato juice

4 ounce tomato catsup

3 cups cut shoepeg corn

Kosher salt and black pepper

Preparation:

Boil the chicken until it is very tender, cool, de-bone and chop the meat finely. Meanwhile, in a large pot over medium heat, braise the pork until half done. Add half the chopped onions, one chopped garlic clove, chili powder, thyme, cayenne pepper and a generous sprinkling of kosher salt and black pepper. Continue to braise until the meat is well browned, stirring every few minutes to break up any lumps and combine with chicken. Add the tomato juice and catsup and simmer for 11/2 hours. Add the rest of the chopped onions, another chopped garlic clove and simmer for another 30 minutes. Taste for salt and spoon off the fat before serving.

MICANOPY COLE SLAW

Ingredients: 

1 cup mayonnaise

2 tablespoons dijon mustard

2 tablespoons apple cider vinegar

3 tablespoons sugar

3/4 teaspoon kosher salt

1 teaspoon onion powder or 1 tablespoon finely grated onion

2 teaspoons celery seeds

1 16 ounce bag of coleslaw mix plain cabbage or tri-color deli style

Instructions:

In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage and toss until well coated. Refrigerate for an hour before serving and up to 2 days. Toss again right before serving.

CEDARTOWN CORNBREAD

Cornbread is near-perfect with Brunswick Stew.

Ingredients:

1 cup Logan Turnpike Cornmeal

1 cup all-purpose flour 

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

1/3 cup packed light or dark brown sugar

2 Tablespoons honey

1 large egg, at room temperature

1 cup buttermilk, at room temperature

Instructions:

Preheat oven to 400°F. Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.

Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.

Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter.

A Cru Beaujolais that Pairs with Barbecue.

Sir Verde’s Wine Suggestion: A Cru Beaujolais like Morgon goes well with Brunswick Stew. It doesn’t fight the spices and is refreshing.

Sir Verde McMaster, our esteemed wine consultant.

Be happy. Bonne dégustation. Love one another.

[author] [author_image timthumb=’on’]https://www.mycookingmagazine.com/wp-content/uploads/2021/03/aboutdoclawrence.png[/author_image] [author_info]Old school journalism describes the style and stories produced by Doc Lawrence. “In everything I do,” he says, “there is a beginning, middle and an end.” One of the top travel writers in the country, Doc is steeped in the heritage of the deep south. Traveling the back roads from Texas to Virginia and on down to Key West inspires stories about local food and wine preferences, community theater, folk art and music often leading to clues for a good story. Heroes include Faulkner, Hemingway, Marjorie Kinnan Rawlings, Ralph Ellison, Dorothy Parker and Willie Morris. An Atlanta native, Doc keeps a well-stocked wine cellar and bar and two outdoor grills. He enjoys entertaining and believes that the greatest challenge for a writer is to keep searching for a higher life. www.thegourmethighway.com | doclawrence@mindspring.com[/author_info] [/author]

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