Looking for recipe

Discussion in 'The BOC Diner' started by Scott Daw, Jul 14, 2007.

  1. Scott Daw

    Scott Daw New Member

    Allentown, Pennsylvania
    I was watching paula deen and she was at the kentucky derby. they were making something called bergeux (spelled wrong sorry). Does anyone have a recipe that doesnt involve making a huge kettle like they had?
  2. duckriverdave

    duckriverdave New Member

    I remember seeing the show but all I remember is the big pot being stirred and they said it was spicy.

    Sorry, not much help.


  3. TDawgNOk

    TDawgNOk Gathering Monitor (Instigator)

    Tulsa, Oklahoma

    2 lb. boneless chicken breast
    1 lb. beef stew meat
    1 lb. pork, cubed
    2 - 3 qt. water
    1 1/2 tsp. coarsely ground pepper
    1/2 tsp. cayenne pepper
    2 (10 1/2 oz.) cans tomato puree
    12 med. potatoes, diced
    4 lg. onions, chopped
    6 - 8 med. tomatoes, peeled and diced
    16 oz. bag frozen corn
    1 lb. fresh carrots, peeled and sliced
    1 tbsp. salt
    1 tsp. pepper
    1 tsp. garlic powder or to taste
    1 bay leaf

    In large kettle, simmer chicken, beef and pork in water with first 2 peppers until tender, about 40 minutes. Add tomato puree, potatoes, onion, tomatoes, corn, carrots and seasonings. Cook slowly over low heat for several hours or until meat and vegetables are done and stew is thick but still soupy. Keep a close watch so it does not scorch. Makes 1 gallon.



    3 tbsp. oil, divided
    1 lb. beef shank
    1 lb. pork shoulder
    1 chicken (3 lbs.) cut up
    3 qts. water
    1 1/2 tbsp. salt
    3 qts. water
    1 1/2 tbsp. salt
    3 c. onion, chopped
    1 clove garlic, chopped
    2 c. potatoes, diced
    8 ribs celery, diced
    1 can (1 lb. 12 oz.) tomatoes
    1 lb. carrots, diced
    1 pkg. (10 oz.) frozen butter beans
    2 green peppers, diced
    1/4 tsp. crushed red pepper
    1/4 tsp. black pepper
    1 sm. onion
    4 cloves
    1 sm. bay leaf
    2 tbsp. brown sugar
    1 pkg. (10 oz.) frozen okra
    2 ears corn (cut kernels)
    1/2 c. (1 stick) butter
    1/2 c. flour
    1 tbsp. Worcestershire sauce
    1/2 c. parsley, chopped

    Heat 1 tablespoon oil in 8 quart pot. Add beef, pork and chicken; brown on all sides over low heat. Add water and salt; cook over low heat until just tender skimming as necessary. Cool. Remove bones and skin; discard. Cut meats into sizable pieces and return to broth. Heat remaining oil; cook chopped onion until limp. Add to broth, along with garlic, potatoes, celery, tomatoes, carrots, beans, peppers, red and black pepper, onion stuck with cloves, bay leaf, sugar. Cook slowly about 1 1/2 hours; skim and stir occasionally. Add okra and corn; cook 15 minutes longer. Before serving, knead butter and flour together until well blended; stir into stew. Cook, stirring until stew has thickened slightly. Adjust seasonings; add Worcestershire sauce if desired. Sprinkle with chopped parsley. Makes 16 to 18 servings.

    Tip: For today's chickens (more tender than those in early Burgoo days), you want to return the chicken to the pot an hour after other meats, unless you use a stewing fowl, ideal for this dish.
  4. ShilohRed

    ShilohRed New Member

    West Tn
  5. bakingbits

    bakingbits New Member

    I would just go to foodnetwork.com and go to Paula Deen site and find the recipe and cut it in half so you don't have to make such a big batch of it.