Brunswick Stew

This dish was originally made with squirrel (!), but chicken makes a practical substitute. Serve in bowls topped with hot rice, if desired. 

4 to 6 servings.

1 (4-pound) chicken, cut into 8 pieces
2 teaspoons of salt
Paprika to taste
2 tablespoons of olive oil
2 medium onions, sliced
1 medium green pepper, diced
3 cups of water
2 cups canned tomatoes, undrained
2 tablespoons chopped parsley
1/2 teaspoon Tabasco sauce
1 Tablespoon Worcestershire sauce
2 cups whole-kernel corn
2 cups lima beans
1 pound potatoes, peeled and quartered

1.  Sprinkle chicken with 1 tsp salt and paprika.  Heat oil in a deep kettle and brown chicken on all sides.

2.  Add the onions and green peppers and cook until onions are transparent.  Add the water, tomatoes, parsley, remaining salt, Tabasco and Worcestershire and bring to boil.  Cover, reduce heat and simmer 30 minutes.  Add the corn and lima beans and cook 20 minutes longer.

3.  Meanwhile, boil the potatoes until tender, drain and mash.  Add to the soup and stir. Cook 10 minutes longer.

Sweet Spiced Nuts

Westhampton Beach CSA Members doctored a recipe from the Food Network to create this delicious snack using our egg whites and Grill Rub. 

• 1 large Organic egg white
• 1/2 cup sugar
• Kosher salt
• 1-1/4 teaspoon Browder's Blend Grill Rub
• 1/2 teaspoon of cayenne
• 3 cups assorted mixed nuts
• 2 dashes Worcestershire sauce

Preheat the oven to 275. Line a large baking sheet with parchment paper.

Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the dry rub and cayenne. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.
Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces

Low Country Mustard Based BBQ Sauce (Or Newberry County BBQ Sauce) with Grilled Chicken

From Low Country of South Carolina, inland from Charleston, famous for its mustard-based BBQ sauce.  Good for grilling chicken, pork & turkey. This recipe was handed down 30 years ago from Dr. Crooks, advisor at  Furman University.

1 Browder chicken, butterflied (remove spine and neck with sharp scissors, and flatten chicken)

1 cup of butter, melted
Juice of 1 lemon
5 tablespoons yellow picnic mustard, like French's
1 tablespoon white vinegar
1 tablespoon Worcesterhire sauce
1 tablespoon sugar
Salt and pepper to taste

Stir all ingredients in small saucepan over low heat until well blended. Baste chicken while on grill from time to time. Reserve a little to drizzle over chicken when ready to serve.

Yields 1 and 2/3 cups sauce.

Richard H. Crooks, M.D.
Greenville, SC