Tuesday, September 11, 2007

Cookin' stew in the editorial department (which is kinda hard because I'm the only one back here on Tuesdays)

Columnist Hardy Jackson's cooking Brunswick stew on Wednesday's op-ed pages.

His recipe:

Get yourself a 4- to 5-pound Boston butt. Put it on to boil and cook it 2 hours. (Now, if you already have one of those that is smoked and sold for high-school fund-raisers, or have some pork left over from the last time you cooked out, that’s OK.)
While it is cooking, if it is cooking, put the following into another pot:
- 4 cups of cubed hash-brown potatoes (why spend all that time cubing when you don’t have to?)
- 3 14-ounce cans of diced tomatoes with garlic and onion (all cans are about this size)
- 1 can whole-kernel corn, drained
- 1 can cream-style corn
- 1 can sweet green peas, drained
- 1 bottle barbecue sauce
- A little hot sauce, a little salt, a little pepper
When the meat is cooked and it is cool, shred it.
Put the shredded meat into the pot with the rest, boil and stir and (if you are Daddy) sip.

More on this later. Including the part about his daddy and the sipping.