North Carolina Brunswick Stew
By: Chef Yvette Kerns
Ingredients
· 1 Whole cooked chicken skinned and deboned, & shredded
· 1 lb. Pulled pork
· 3 Medium russet potatoes peeled and diced into small bite-size cubes
· 1 Large sweet yellow onion finely diced
· 10 oz. Bag of frozen super sweet corn
· 10 oz. Bag of frozen lima beans
· 10 oz. Bag frozen chopped okra
· 28 oz. Can crushed tomatoes
· 1 Teaspoon red pepper flakes
· 1 Teaspoon garlic powder
· 1/2 Teaspoon of black pepper
· 1/2 Teaspoon of salt
· 2 Tablespoons brown sugar
· 2 Tablespoons Worcestershire sauce
· 1/2 Cup sweet pickle juice (if you cannot find Wickles brand use sweet and spicy pickle juice of your choosing)
· 1/4 Cup of ketchup
· 2 Teaspoons liquid smoke
· 1 Tablespoon coconut aminos
· 1/2 Stick of unsalted butter
Add all ingredients into the stock pot containing the shredded chicken and pulled pork meat. Place lid onto pot cooking on medium high until stew comes to a soft boil. Place temperature to simmer stirring periodically and cook with lid on pot for approximately 40 minutes or until vegetables are done. Can be served with cornbread.
Cornbread
By: Chef Yvette Kerns
Ingredients
2 Cups yellow cornmeal
1 Teaspoon kosher salt
1 Tablespoon sugar
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1 Cup buttermilk
2 Eggs
1 Cup creamed corn
2 Tablespoons canola oil
Oil a 10-inch cast iron skillet and preheat oven to 425
Mix all dry ingredients in a separate bowl set aside
Mix all wet ingredients in a separate bowl set aside
Blend together the dry and wet mixtures
Pour into cast iron skillet and bake for 20 minutes. Brush top of cornbread with the melted butter.
Miss Daisy’s Buttermilk Pie
Recipe credits to: Miss Daisy, Franklin Tennessee
Ingredients
3 Egg yolks
1/3 Cup butter
1 Cup white sugar
1/2 Teaspoon of 1 lemon zest
1 Teaspoon lemon juice
3 Tablespoons flour
1/4 Teaspoon salt
1 1/2 Cups buttermilk
3 Beaten egg whites
1 Premade pie crust
Cream together first 7 ingredients until smooth and blended.
Add buttermilk and fold in the beaten egg whites.
Pour pie mixture into premade pie crust.
Bake at 400 degrees for 10 minutes and then bake at 350 for 40 minutes.
Remove and cool serve with a sprinkle of powdered sugar or fresh whipped cream. Refrigerate after pie has completely cooled. Keeps in refrigerator up to 3-4 days. Freezes well.