Atlanta Recipes-Super Bowl Brunswick Stew

~Doc Lawrence

Responding to good-natured requests for recipes that actually have culinary connections to Atlanta and Georgia, nothing stands out more than Brunswick Stew. It's ours, born here and served here in select restaurants, particularly those that serve great barbecue. You'll find it on the menu at Mary Mac's Tea Room, a landmark restaurant that has deep roots here. Manuel's Tavern serves a critically-acclaimed bowl of this staple as well.

Scarlett O'Hara

Jim Sanders, the father of fine wines here and an Atlanta restaurant pioneer, served on special occasions his barbecue pork along with his treasured, venerable recipe Georgia Brunswick Stew, something he learned during his childhood days in Covington, Georgia. It remains a traditional accompaniment to genuine Deep South barbecue. For those looking for a viable alternative to chili, here's a winner that is delicious. Sources swear it was a personal favorite of Miss Scarlett O'Hara.

ATLANTA BRUNSWICK STEW

INGREDIENTS:

1 four-pound baking chicken

4 pounds ground pork

1/2 teaspoon ground black pepper 

1 teaspoon Tabasco sauce 

1-tablespoon chili powder

1 tablespoon thyme

1 tablespoons cayenne pepper 

2 cups chopped onions 

1 cup red wine, preferably Rhone style

3 to 4 tablespoons bacon drippings  

36 ounces tomato juice 

4 ounce tomato catsup

3 cups cut corn

Kosher salt and black pepper

PREPARATION:

Boil the chicken until it is very tender, cool, de-bone and chop the meat finely. Meanwhile, in a large pot over medium heat, braise the pork until half done. Add half the chopped onions, one chopped garlic clove, chili powder, thyme, cayenne pepper and a generous sprinkling of kosher salt and black pepper. Continue to braise until the meat is well browned, stirring every few minutes to break up any lumps and combine with chicken. Add the tomato juice and catsup and simmer for 11/2 hours. Add the rest of the chopped onions, another chopped garlic clove and simmer for another 30 minutes. Taste for salt and spoon off the fat before serving.

Serve as entree or side with fresh cornbread preferably made with a Georgia heritage product, Logan Turnpike Corn Meal available at the Dekalb Farmer's Market in Decatur. 

Wines? A Beaujolais-Village, ever affordable, pairs well. Cocktails? Use your imagination. I will be enjoying several made with Coca-Cola (this is Atlanta), variations of the Cuba Libre and a few others. We'll open up everything before kickoff with a toast to our beloved Gladys Knight who'll be singing out all our love for America!

More recipes on request. doclawrence@mindspring.com

Atlanta Legend Gladys Knight