Celebrity Chef: Corn Stew (with Meat and Vegetables)

1 quart whole hominy (canned or prepared with lye, drained.)

2 cups small red kidney beans, soaked overnight, drained.

1 lb venison or other suitable meat, with bones if possible, cut into stewing pieces. If fowl, it should be disjointed as for frying.

1 quart water or stock (vegetable or beef). Add more as needed.

½ cup pulverized nuts (walnuts, hickory nuts or prepared acorns.)

½ cup sunflower seeds, hulled.

¼ cup beef suet (or rendered fat)

2 cups thickly sliced squash

Salt - optional

In a large pot, bring corn, beans, meat and water/stock to a boil. Reduce heat and simmer for two hours, stirring “from time to time”.

In a separate skillet, sauté nuts and sunflower seeds in beef suet until browned.

Add sautéed mixture and squash to stew pot. Boil until squash is cooked but not overdone.

Notes:

---While canned hominy will stand the cooking, canned beans may dissolve.

---The original recipe probably had no salt, but this can be added to suit “Spanish taste.”

---Fish and shellfish can be substituted for the meat.

---Rendered fat is any animal fat that has been melted down to remove all impurities, (ex: connective tissue, meat particles).

Beef suet is a specific type of fat found around the kidney area of cows, and can be purchased at any supermarket.


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