This is from my Facebook for the beginning of Fifty States of New Recipe Tuesday. It was originally written on October 13, 2015.
Welcome to week 4 of Fifty States of New Recipe Tuesday!
And this week, I feature Georgia. Established in 1732, it was the last of the original Thirteen Colonies. Named after King George II of Great Britain, Georgia was the fourth state to ratify the United States Constitution, on January 2, 1788. It declared its secession from the Union on January 19, 1861, and was one of the original seven Confederate states. It was the last state to be restored to the Union, on July 15, 1870.
Such a feisty state! And lots of food too. Many people may be thinking this would be an easy one. Peach Cobblers, Pecan Pie, Shrimp and Grits. All of these come from this southern state, and all of them have graced my table. This is NEW recipes, remember? So off I went in search of something new.
What I found are two dishes that are Georgia, or so they claim. The first one is Brunswick Stew, named after the county that (supposedly) created it. There seems to be a battle with Virginia over it’s roots, but from what I could find, Brunswick County does seem to have at least the namesake, so there you have it.
This is a pretty straightforward dish, and sort of works off of the idea that if you are going to get your smoker going and make a whole lot of pork round, you will have left over to go into this stew. I didn’t have left over smoker pork, so I instead took some stew pork and braised it in broth with liquid smoke, then shredded it.
I liked it. It sort of tastes like barbecue rib soup. The barbecue sauce is the dominant flavor, and I reduced the amount from the original recipe by a third. I also added some dry mustard powder and some vinegar, as I had seen these as ingredients in other versions. A nice dish to make if you have some leftover pork/chicken.
The other dish I made is the Hoe Cake. If you have ever been to Savannah and dined at Paula Deen’s restaurant, you will know what these are. They are sort of a corn meal pancake. Fried (of course) and best served warm with butter (of course) and a little honey. Super easy to make and were a nice accompaniment to the stew.
Overall, this meal gets an A. Not sure I would make it again, but it was a nice visit to the southern state and I hope that anyone who lives there is pleased with my choices!
Brunswick Stew (adapted from Jamie Deen, Food Network)
4 tablespoons (1/2 stick) butter
3 cloves garlic, minced
1 large Vidalia onion, finely chopped
One 15-ounce can fire roasted tomatoes (with their juices)
3 cups chicken stock
1 cup barbecue sauce (I used Kraft original)
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper
¼ teaspoon dry mustard
1 tablespoon apple cider vinegar (optional, depends on the sweetness of your bbq sauce)
1 1/2 pounds pulled pork and/or chicken (from a smoker if you have it)
8-9 oz package frozen corn kernels
8-9 oz package frozen baby lima beans
Pinch salt and ground pepper
Hot sauce, for serving
Melt the butter in a large Dutch oven over medium-high heat. Once melted and foamy, add the garlic and onions and sauté until soft, about 4 minutes. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, cayenne, mustard powder, vinegar, smoked pork, lima beans, corn and a big pinch of salt and pepper. Bring the mixture to a boil, reduce to a simmer and cook over medium-low until thick and stewey, about 1 1/2 hours, stirring on occasion.
Serve with hot sauce.
Hoecakes (Jamie and Paula Deen, Food Network)
1 cup self-rising cornmeal (or from a mix, such as Aunt Jemima’s )
1 cup self-rising flour
3/4 cup buttermilk
1/4 cup vegetable oil or bacon grease
1 tablespoon sugar
Oil, butter or clarified margarine, for frying
Mix together the cornmeal, flour, buttermilk, vegetable oil, 1/3 cup plus 1 tablespoon water, sugar and eggs in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; flip each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper-towel-lined plate.