CHARLOTTE, NC- Chef Troy heats up the Rising kitchen with some Brunswick Stew and Bacon Jalapeno Cheddar Corn Bread.
Chef Troy is preapring today’s recipes with Swiss Diamond Cookware. Find out more about Swiss Diamond Cookware at their website swissdiamond.us.
Click HERE to purchase Chef Troy’s cookbook “Pseudo Southern.”
Brunswick Stew
5 Slices-Bacon-sliced into thin strips
1 1⁄2 Cups-Sweet Onion-medium diced
1 Each-Baking Potato-large, peeled, cut into 1” pieces, about 2 cups
5 Cloves-Garlic-chopped very fine
1⁄4 Cup-Worcestershire Sauce
1⁄4 Cup-Yellow Mustard
2 Cups-Eastern North Carolina Barbeque Sauce-or see recipe below
1-1 1⁄2 Pound-Pulled Pork Barbeque-rough chopped
1 Teaspoon-Cayenne Pepper
2 Teaspoons-Black Pepper
1 Tablespoon-Kosher Salt
1-35 Ounce Can-Diced Fire Roasted Tomatoes-or regular diced canned tomatoes
1-35 Ounce Can-Crushed Tomatoes
4 Cups-Chicken Stock-or water
1 Cup-Fresh Corn-cut off the cob-or frozen
1 Cup-Butter Beans-or lima beans frozen
1 Cup-Fresh Okra-thick sliced, or non-breaded frozen
To Taste-Tabasco Hot-or your favorite
Directions
1. Warm a large pot/Dutch oven over medium high heat, add bacon and cook until slightly crisp.
2. Add onion/potato and cook until onion begin to brown, 3-5 minutes.
3. Add garlic and cook for one minute.
4. Add worcestershire, mustard, bbq sauce, pulled pork, cayenne, pepper and salt.
5. Combine to completely coat everything, cook stirring frequently for 5-7 minutes.
6. Add both tomatoes, stock, corn, beans and okra.
7. Lower heat and simmer until cooked to a thick stew consistency, 1-1 1⁄2 hours.
8. Add tabasco to taste and serve with corn bread.
Simple NC BBQ Sauce
• 1 Cup-Ketchup
• 3/4 Cup-Apple Cider Vinegar
• 1⁄4 Cup-Water
• 2 Tablespoons-Smoked Paprika-or regular Paprika
• To Taste-Crushed Red Pepper/Black Pepper
Mix all ingredients until well combined.
Bacon Jalapeno Cheddar Corn Bread
• 1 Cup-Yellow Corn Meal
• 1 Cup-All Purpose Flour
• 3 Tablespoons-Baking Powder
• 1 Teaspoon-Baking Soda
• 2 Teaspoons-Kosher Salt
• 2 Cups-Buttermilk
• 6 Tablespoons-Unsalted Butter-melted
• 2 Each-Large Egg-beaten
• 6 Slices-Bacon-sliced into thin strips, cooked, drained, reserve drippings
• 1 Each-Jalapeno Pepper-deseeded and fine diced
• 1⁄2 Cup-Cheddar Cheese-grated
Directions
1. Pre heat a 10” iron skillet in 425 degree oven.
2. In a large mixing bowl add corn meal, flour, baking powder, baking soda, pepper and salt.
3. In a separate bowl combine buttermilk, butter and egg, until all ingredients are well incorporated.
4. Add bacon, jalapeno and cheese to dry ingredients and combine with wet ingredients.
5. Remove skillet from oven, add bacon dripping and swirl around skillet to coat.
6. Add batter and carefully spread to edge of pan.
7. Bake for 25 to 30 minutes or until golden brown and a toothpick inserted into the center can be removed clean.
