Chocolate-Peanut Butter Cheesecake
Dream with me for a moment... A warm and sunny summer day, sitting in the backyard, sipping a cold beverage, and tending fire to my grill. The image almost brings a tear to my eye. Or maybe that tear is because I am using up the last of my hickory smoked pulled pork from the freezer. Or maybe it's because I know I won't be smoking any meat anytime soon because my grill is still covered in several feet of snow! Yeah... the latter is the tear jerker.
The only thing that can make me feel better at this point is a Sunday dinner that is reminiscent of summer barbecues and flavors. Cue the southern classic-- Brunswick Stew. It is a thick vegetable stew with various meats. It is more commonly served as a side dish, but with all those veggies and meats, I like serve it as a main dish. The meats can range anywhere from chicken to squirrel. I'm not quite so sure about the squirrel, but I do use chicken and I raided my freezer for the last of the pork. As far as the vegetables, I use the traditional tomatoes, lima beans, and corn. What really makes this recipe stand out is the addition of hickory barbecue sauce to the base. It makes it very rich in flavor and helps thicken the sauce. Season with some good hot sauce to taste and keep dreaming of those warm summer days with every bite.
5 pounds bone-in, skin-on chicken parts, patted dry
1 Tablespoon vegetable oil
2 medium yellow onions, diced
2 medium celery stalks, diced
1 (14 ounce) bag frozen lima beans, thawed
2 cups Hickory Smoked Pulled Pork
1 (14.5 ounce) can petite diced tomatoes
1 (14.5 ounce) crushed tomatoes
1 cup chicken stock
1 Tablespoon minced garlic
2 bay leaves
2 cups corn kernels, fresh or frozen
Kosher salt and freshly ground black pepper to taste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper (optional)
Tabasco sauce to taste
2 Tablespoons chopped fresh flat-leaf parsley
In a large, heavy-bottomed Dutch oven, heat the oil over medium-high heat. Season the chicken parts with salt and pepper. Add the chicken pieces in small batches and brown on all sides, remove them to a plate as they are done.
Reduce the heat to medium and add the onions and celery. Sauté until the vegetables are just tender, about 5-7 minutes. Return the chicken to the pan and add the lima beans, pork, tomatoes, barbecue sauce, chicken stock, garlic and bay leaves. Bring the stew to a boil over high heat. Reduce the heat to low, cover the pan, and simmer gently until the chicken is nearly tender, about 35-45 minutes. Stir in the corn and simmer, uncovered, for 10 minutes. Skim any fat from the gravy. Add the Worcestershire, cayenne pepper, and season to taste with salt, black pepper and Tabasco. Sprinkle with the parsley. Enjoy!
Source: Adapted from Joy of Cooking, 1997