WKYT - Chef Walter - Recipes

Burgoo Soup Tuesday, May 3, 2011

Ingredients

An Historic Kentucky recipe. One version which I have called for squirrel and other game.
For 150 For 15
Ground black pepper and salt to taste salt and pepper to taste
5 fluid oz Tabasco sauce 1/2 oz Tabasco
5 fluid oz A-1 Sauce 1 TBSP A-1 sauce
5 fluid oz Worstershire Sauce 1 TBSP Worstershire sauce
1 bag mini carrots 1 dozen baby carrots
2 ½ unpeeled lemons 1/4 unpeeled lemon
10 cups sliced okra 1 cup sliced okra
20 cups whole kernel golden corn 2 cups whole kernel corn
10 cups lima beans 1 cup lima beans
10 diced green bell peppers 1 diced green bell pepper
10 peeled and diced russet potatoes 1 peeled and diced potato
10 stalks diced celery hearts 1 stalk diced celery hearts
1 #10 can diced tomatoes 1 14.5 oz can diced tomatoes
2 TBSP cayenne pepper 1 tsp cayenne pepper
5 TBSP ground black pepper 1/2 TBSP black pepper
10 TBSP granulated sugar 1 TBSP sugar
10 TBSP lemon juice 1 TBSP lemon juice
2 ½ cups salt 1/4 cup salt
2 yellow onions 1/4 small yellow onion
2 cups mini carrots 1/4 cup mini carrots
2 stalks celery hearts 1/2 stalk celery hearts
2 gallons beef stock 1.6 pints beef stock
2 gallons chicken stock 1.6 pints chicken stock
25 lbs boneless/skinless chicken breast, cooked 2 1/2 lbs chicken
12 lbs pork loin, cooked 1.2 lbs pork loin, cooked
12 lbs beef tenderloin, cooked 1.2 lb beef tenderloin,cook
12 lbs lamb leg 1.2 lb lamb leg

Directions

Combine all meats, stocks, celery stalks, mini carrots, small onions, salt, lemon juice, sugar, black pepper and cayenne in a large stock pot. Bring to a boil and cover. Simmer for 4 hours. Discard vegetables. Remove and chop meat fine. Return meat to stock. Refrigerate and remove fat layer on stock. Add all other ingredients, cover and simmer 1 hour. Uncover and simmer 2 hours longer, stirring frequently. Season along, but mostly when thick and almost done. Add chopped parsley last. Cook time: 7 to 10 hours. This will make about 9.38 gallons which would give 150 8 oz servings. Good luck in reducing it.

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