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Posted: Apr 21, 2010 1:39 am
 
I love it! looks like sewer but taste like heaven!!
Posted: Apr 21, 2010 2:28 pm
 
I make a "stew" type deal a couple times a week. Last night was lamb and merguez sausage... it did not suck. It's all about the stock and/or the spices.

I'm down to my last bag of bones from the whole pig I got for Matto's birthday. The stock I've made from it has been unreal.
Posted: Apr 22, 2010 2:45 am
 
i love the fact that a stew can last for a couple days...great with Jameson!
Posted: Apr 22, 2010 9:40 pm
 
Boeuf Bourguignon is the bestest stew ever...my girl got Julia Child's first book the other day and Im hopin she whips some up. Drool...how can ya not like Meat, butter, and wine?
Posted: Apr 23, 2010 12:46 pm
 
Boeuf Bourguignon

by far my favorite to make and eat.
Posted: Apr 25, 2010 9:33 am | Edited by: Adam K
 
In northeast Wisconsin, chicken booyah (based on a tradition Belgian stew that got its name because a local newspaper reporter in the early 1900's didn't know how to spell "bouillon") is a summertime staple. It's cooked in a massive kettle and is always a big community event when someone makes a batch. I'm actually heading to a church picnic in a bit to get an ice cream bucket's worth.

This particular recipe comes from the family who invented the style that is popular today...the Ox tail is crucial!

20 GALLON BOOYAH RECIPE

PUT 10 GALLONS OF WATER INTO BOOYAH KETTLE
START A FIRE UNTIL WATER BOILS
ADD 30 LBS CHICKEN-5 OR 6 STEWING CHICKENS
ADD 5 LBS BEEF CUT UP
ADD OX TAIL OR SOUP BONE
ADD 2 HEADS OF CABBAGE CUT UP
ADD 6 LBS YELLOW ONIONS CUT UP
ADD 1 SMALL PACKAGE OF SPLIT PEAS
ADD 2-16OZ-CANS OF NORTHERN BEANS
ADD 1 LARGE CAN OF TOMATO JUICE
BOIL THEN SIMMER FOR 2 HOURS UNTIL CHICKEN IS TENDER
TAKE CHICKEN-BEEF-OX TAIL-AND SOUP BONE OUT AND DE-BONE CHICKEN AND TAKE MEAT OFF OF THE SOUP BONE
ADD 10 LBS CARROTS CUTUP
ADD 6 BUNCHES OF CELERY CUTUP
SIMMER 3/4 OF AN HOUR UNTIL CARROTS ARE TENDER
ADD 30 TO 35 LBS POTATOES CUTUP
ADD THE DEBONED CHICKEN AND BEEF BACK INTO KETTLE
SIMMER UNTIL POTATOES ARE DONE
ADD 4-16 OZ-CANS OF PEAS
ADD 1 CUP SALT AND 4 TABLESPOONS PEPPER
ADD LEMON JUICE TO TASTE
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