By The Numbers

     For Christmas I received a thoughtful gift, a book entitled 100 Foods to Stay Young.  It was an enjoyable read that highlighted 6 food categories, giving a thumbnail sketch of the foods that support the body's health, taking a holistic approach identifying the different aspects of health that are needed to safeguard vitality and youthfulness.

     In the introduction author Charlotte Watts states, "Good nutrition is the foundation of a youthful, vital body that is able to work to its full capacity.  The right foods are the key to staying young, inside and out.  The results show in how you look, in how you feel, and in the quality of life."

    Some of the items seems pretty obvious, like prunes, spinach, turkey, chicken, mackerel, Brussels sprouts and spices like ginger and cinnamon.  But there were also some surprises.  In the magic 100 list were things like pheasant, horseradish, flax, spelt, buckwheat, kiwi and dark chocolate.

     As we make our way through 2015 I will be highlighting some of them.  Let's see how many we can include in our diet to stay young!!!

Off Color

     There are some things that you just take for granted.  Like the color of familiar fruits and veggies for instance.  Corn is yellow, tomatoes are red and cauliflower is white, right?  But in today's kitchen it is not unusual to find some off colors that you might not expect.

     Stroll down the produce aisle of any market and you are liable to find purple potatoes, white asparagus and purple cauliflower.  But is is not unheard of to also come across some really different colors.  There is a variety of Brussels sprout aptly named Red Delicious and the Nero Tondo radish that has stunning black roots with a crispy milky white interior.  Also available is a red spring onion that is high in dietary fiber and low in calories and loaded with essential vitamins and minerals.  Consider the heirloom Green Zebra tomato that has been described as having a zingy flavor and is dark green with yellow stripes when ripe.

 



     And if you search hard you can also find blue corn, pink bananas and purple carrots!



Grandmom's Recipe

     Our host kindly sent along her recipe for the brisket she prepared at last Friday evening's pot luck supper.  It was the one her grandmother first used in Texas.  Here it is:

Grandmom's Brisket

Ingredients

4-6 lbs beef brisket

2 oz liquid Barbecue  Smoke (optional)

2 Tbsp Worcestershire sauce

1/4 tsp (each) Seasoned salt, garlic powder and salt and pepper

Rub meat with spices and season with Worcestershire sauce (and liquid smoke if you want a smoky flavor).  Double wrap in foil with fat side up and marinate brisket overnight.  Put in oven (with foil) at 200 degrees for 8 hours.  Allow time to cool completely.  Pour off liquid but save for serving.  Slice and place in serving dish.  Cover with reserved liquid and refrigerate.  When ready to reheat, remove any fat that has come to the surface and bake, covered, for 30 minutes at 350 degrees.

Tough Love

     Last Friday I was at a wonderful pot luck dinner party. The hosts prepared the meat entree and served up a tasty and tender cut of brisket.  It was literally a melt in your mouth flavorful cut of meat that made my Istrian potato casserole pair well.

     But what exactly is brisket?  And what is the secret to preparing it?

     Brisket can be either beef or pork and is typically sold as a boneless cut, removed from under the first 5 ribs of the animal.  It is a tough cut of meat since those muscles are used to support 60% of the animal's body weight.  It is loaded with connective tissue.  

     Specifically, beef brisket is located between the fore shank and the plate of the steer.  A full size brisket can weigh between 8 and 12 pounds so is usually marketed in halves.  The first half or flat cut is known to butchers as "brisket-deckel-off" and is a leaner cut since most of the exterior fat has been removed.  This is the cut used in the preparation of corned beef.  The second half, called the point cut or thick cut, has more internal fat and connective tissue marbled throughout the meat and is not as commonly available.

     Both cuts are best suited for braising and slow cooking to dissolve all the connective tissue.  Low and slow brings out the flavor in this less expensive cut of meat.



Street Scene

     Here are some of my favorite street scenes from last weekend's Chili Quest in Galveston, Texas:

 





Lone Star State Standout

     This recipe is by J. Kenji Lopez-Alt, Managing Culinary Director of Serious Eats.  He prefaces it with this note: "This makes for a moderately hot to hot chili. You can vary the heat by adding or removing the hot chilies and the canned chipotles."

About This Recipe

Yield:                           6 to 8
Active Time:              45 minutes
Total Time:                3 hours

Real Texas Chili Con Carne

Ingredients

3 whole sweet fresh dried chilies like Costeno, New Mexico, or Choricero, 

     stems and seeds removed

2 small hot dried chilies like Arbol or Cascabel,

     stems and seeds removed

2 whole Chipotle dried chilies canned in adobo sauce, plus 2 Tbsp sauce,

     stems and seeds removed

3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla,

     stems and seeds removed

2 quarts low sodium canned or homemade chicken broth

4 pounds beef chuck, trimmed of excess gristle and fat,

     cut into 2 inch chunks

Kosher salt and freshly ground black pepper

2 Tbsp vegetable oil

1 large onion, finely diced

4 medium cloves garlic, grated on a microplane grater

1/2 tsp powdered cinnamon

1 Tbsp ground cumin

1/2 tsp ground allspice

2 tsp dried oregano

2 to 3 Tbsp masa

Procedures

1. Combine all chilies in a medium saucepan and add half of the chicken broth.  Simmer over medium-high heat until chilies are completely tender, about 15 minutes.  Transfer to a blender or hand blender and blend until completely smooth.

2. Heat oil in a large heavy-bottomed Dutch oven over high heat until smoking.  Season half of meat with salt and pepper and cook without moving until well-browned on bottom side, about 6 minutes.  Transfer meat to a large bowl and combine with remaining un-cooked half of meat and set aside.  Return Dutch oven to heat.  Add onions and cook, stirring frequently until translucent and softened, about 2 minutes.  Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute.  Add all meat back to pan along with chili puree and remaining quart chicken broth.  Stir to combine.

3. Bring to a boil over high heat, reduce to simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200F to 250F oven with the lid of the Dutch oven slightly ajar.

4. Season liquid to taste with salt and pepper and whisk in masa in a slow steady stream until desired thickness is reached.  For best results, allow chili to cool overnight and reheat the next day to serve.

5. Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.

Old School

     While at the chili quest in Galveston I learned that there are many, many variations on the theme.  Chili can be prepared in a seemingly endless variety of ways.  But one thing I learned is that an authentic Texas chili is made without tomatoes or beans.  Adding those items is paramount to treason and could get you hung.

     J. Kenjy Lopez-Alt, Managing Culinary Director of Serious Eats says, "Original chili was made with dried beef pounded together with suet and dried chilies into a sort of pemmican-like dry mix intended to last a long time and be quick and nutritious for cowboys to rehydrate and stew up out on the range."

     Today the meat of choice is a nice cut of beef chuck.  It makes a impressive stew meat and has great flavor, a good amount of fat and plenty of connective tissue that melts down to provide body for the dish.  Real Texas chili is made from big chunks of chuck and requires plenty of slow stewing.

     And real Texas chili cookers wouldn't dare use any dried chili spices either!  To achieve the complex flavor that is sweet, hot, smoky and rich and fruity all at the same time it is necessary to use a combination of different chile peppers.  Peppers like Anaheim, Cascabels, Chipotle and Ancho are simmered and then blended together to give just the right flavor.  (Unauthorized versions also incorporate some spices like cumin, cinnamon, allspice and dried oregano and may throw in some diced onion and minced garlic.)

     But the best Texas chili requires only 3 simple elements: beef, chilies and time.  The cooking process cannot be hurried.  It is low and slow in a big pot with the lid slightly open either over a campfire or in a 200F oven for 2 1/2 to 3 hours.  And to intensify the flavor of the chili, permit it to cool overnight in the refrigerator, then re-heat the next day and sprinkle with cilantro, sliced scallions and maybe some shredded cheese.

 

    Tomorrow:  The recipe for Real Texas Chili...

Hot Fun

     My culinary curiosity led me to Galveston, Texas for a chili festival this past weekend.  It is both a coastal city and a 208 square mile island just off the mainland in the Gulf of Mexico.  Galveston was established in 1825 by the Congress of Mexico after that nation successfully gained its independence from Spain.  Later it became the capital of the Republic of Texas, an independent nation of its own.   Now a part of the United States it continues to be a major commercial center and the third largest US port.  In 1900 a hurricane devastated Galveston with flooding and high winds.  That event still ranks as the deadliest natural disaster in US history killing over 6,000 people.

     The Chili Quest was held in The Strand National Historic District, a downtown location made up of Victorian era commercial and residential buildings referred to simply as "The Strand."  While chili was the main draw there were a number of other events also taking place during the day.  There was a 5K run, a margarita making contest, jalapeno eating and an interesting sport called washer tossing.  Teams from near and far signed up to compete in creating two categories of chili.  First there was the "regular" variety in which each team was given 10 pounds of ground meat.  Then teams were permitted to be creative in the "exotic" category.  In addition, there was a third award handed out for showmanship.

 



     By paying an advance registration fee I was given a small cup and a plastic spoon.  I then walked along the rows competitors to do some tasting of the more than 80 teams who came to win.  It was a friendly rivalry among teams with names like Chili Belles, Mystery Meat, & Hillbilly Chili.  The folks were pretty laid back, except when I inquired about their own blend of spices used to concoct their chili.  "If I told you, I'd have to kill you," was the response I received from one cook.  And there was quite a range of taste profiles, from loose and soupy to thick and smoky.  And when it came to the exotic, the sky was the limit.  Ingredients included wild boar, salsa verde, Axis deer and pulled pork.  My personal favorite was a chili made with a combination of shredded chicken, habenaro and mango.  It was hot and sweet both at the same time.

 



     And here are the team winners!

Regular Chili
     1. Socially Okra'd
     2. Tramonte Reality
     3. Bums of BBQ

Exotic Chili
     1. Always in Heat
     2. KC Drunk Chicken
     3. Whatcha Smokin'

Showmanship 
     1. Bayou Girls

Airport Food

     It was a grueling assignment to cover the Chili Quest event in Galveston over the weekend.  But even more challenging was finding something nutritious to eat in between flights down and back.  The temptation is to succumb to one of the many fast food corporations that are good at serving processed "convenience" foods loaded with sodium and empty calories.  I have tried to adhere to one simple rule of thumb, namely to avoid those food venues that fail to disclose what is in the food they serve.  

     But there are some healthy food options if you are hungry while you wait at the terminal.  Starbucks has something they bill as "Perfect Oatmeal" that contains only 150 calories and no sodium.  And for a mere 100 additional calories you can perk it up with some dried fruit or chopped nuts.  Au Bon Pain serves up a very healthy Garden Vegetable Soup that is a mere 80 calorie meal with 50% of the daily requirement of Vitamin A.  Even Dunkin' Donuts has a healthy option on their menu, an Egg White Veggie Flatbread that provides 280 calories with 16 grams of protein.  But beware!  It also adds 690 ml of sodium to the meal.  And if you avoid the additional chicken strips McDonald's serves up a Premium Bacon Ranch Salad that is only 230 calories, without the dressing of course.

     The Physicians Committee for Responsible Medicine has posted their list of healthiest airports.  And here are the top ten:

1.  Baltimore/Washington International
2.  Seattle-Tacoma International
3.  Los Angeles International
4.  Ronald Reagan Washington National
5.  Newark (NJ) Liberty International
6.  Tie: LaGuardia (NYC) & Detroit Metropolitan Wayne County
7.  Denver International
8.  San Francisco International
9.  Washington Dulles International
10. Logan International (Boston)

And while Philly International didn't make the top ten, it was in a 3 way tie for 11th place along with JFK in New York and Chicago's O'Hare.

So I guess that oatmeal I had for breakfast at Chickie's & Pete's along Concourse E  was a good choice!





Packaged to Go

     The February issue of Cuisine at home proclaims that bananas are a perfectly packaged grab-n-go snack.  

     But did you know that bananas are one of the best sources of potassium?  It's an essential mineral for maintaining normal blood pressure and heart function.  They're also low in fat, as well as a good source of vitamins B6 & C.  Bananas are picked and shipped green.  Contrary to nature's norm.  They develop better flavor when they're ripened off the bunch.  To hasten ripening, enclose them in a paper bag.  Ripe bananas can be refrigerated for several days.  The peel will darken, but the flesh will be fine.  And peeled bananas can be frozen for about two months.

     Once again I will be traveling in the name of culinary research, this time to an island just off the mainland of the US.  But it's not on either the Atlantic or Pacific coast!

Oven Roasted

When you hear the words "oven roasted" what comes to mind?  A nice cut of meat perhaps? Or maybe potatoes or even chestnuts....but how about roasting citrus fruit?  Most people would do a double take on that suggestion.

But before you hit the delete button, give the possibility some thought.  Roasting citrus caramelizes the sugars and adds depth.  They can be served as a welcome side dish but can also serve a supporting role in salads.  Grapefruit, blood oranges, Meyer lemons and seedless tangerines all do well with a little heat and liven up an otherwise bland winter meal.  And best of all, it's easy to do.

Set the a rack at the center level and preheat your oven to 350F. While it's heating up slice your favorite citrus fruits into small wedges.  Put them on a rimmed baking sheet that has been lined with parchment paper and drizzle with olive oil, sprinkle with kosher salt and a touch of sugar and a dash of herbes de Provence.  Then put them in the oven to roast for 18-20 minutes.  After that time remove them to a rack and allow to rest for 10 minutes and serve warm.



An Old Wive's Tale

     Feed a cold, starve a fever...or is it the other way around?  The origins of this adage can be traced all the way back to 1574 in a line from John Withals' dictionary that states, "Fasting is a great remedy of fever."

     It was the common belief at that time that eating food would help the body generate warmth during a "cold" and that avoiding food may help cool the body down when overheated by fever.  Today medical science advocates that in either case it is best to supply the body with nourishment.  In order to successfully fight off illness we need energy.  So eating healthy food helps us to accomplish that.  According to Scientific American, "fever is part of the immune system's attempt to beat the bugs."  An elevated body temperature increases metabolism, resulting in more calories being burned.  And for each degree of temperature the energy demand increases.  So taking in more calories is vital to restoring good health.

     We are in the peak of flu season right now.  Here are 4 healthy foods that can help you strengthen your body against colds and the flu, so says Melissa Valliant.

1. Ginger - This humble root spice is actually one of the strongest natural immune defenders available to us.  Cut off a small section of ginger root and drop it in a cup of boiling water.  Let it steep for 5 to 10 minutes, then add a squeeze of lemon or some honey and drink up!



2. Garlic - This versatile and widely used member of the onion family is an immune system boosting powerhouse.  Cook with it, roast it, toss it in with a homemade salad dressing or eat it raw, but eat some any way you can.  2 cloves a day should keep the doctor away, but during flu season be sure to double your daily intake.





3. Thyme - This garden herb is a favorite and at the same time is also a powerful decongestant and cough & mucus reliever.  Create a "thyme steam" by tossing a bunch of thyme in a pot of boiling water, leave in the middle of the room or center of the kitchen table, and breathe in its gentle scent to relieve your upper respiratory tract.



4. Chicken Soup "Jewish Penicillin" - The ultimate embodiment of what is good for you.  This soup's broth can help build immunity, strengthen bones and hydrate your body, making it a super triple threat against the flu this season and all year round.



A Bad Idea

     A few weeks ago while I was doing my weekly grocery shopping I came across something new in the fruit and produce section.  Neatly packaged in a plastic 4 pack was something called a Grapple.  Reading the label I discovered that it was a gala apple that had been infused with grape juice.  It sounded like an interesting and creative combination.  After all, what's not to like?  Apples are good: grapes are good.  But the combination was terrible!  The distinct and pleasing flavors of each were violated by the other.

     I couldn't finish more than a single bite!  The remainder of that grapple and the other 3 were soon cut in sections and placed out in the yard for the creatures of the night to consume.  And the next morning I realized that not even the deer would eat such an abomination of nature!

A Southern Sweetie Pie

     Chess Pie is a well known favorite in the southern United States.  It contains some very basic and readily available ingredients:  eggs, sugar, butter and flour and added to them some cornmeal and vinegar.  Creative cooks also include some flavorings that can range from lemon juice, nutmeg, ginger, cinnamon, flaked coconut, toasted chopped pecans or even cocoa powder.  But at its heart it is basically a cheese-less cheesecake.

     But the origin of its name is less clear.  As with many items in food history several theories prevail.  Some contend that it was the pie served to gentlemen as they made their way into the game room for a round of chess.  Others say that the word "chess" is simply an Americanization of the English word "cheese", referring to a curd pie.  Locals propose that it is really the word "chest" spoken with a southern drawl, a way to describe a pie so rich with sugar that it could be stored in the pie chest rather than in the refrigerator.  And not without merit is the explanation that when a plantation cook was asked what was creating such an attractive aroma as it was baking, responded "Jes pie."



   Whatever the origin of the term, chess pie continues to be baked and enjoyed in the South. Here is the recipe:

Classic Chess Pie

1/2 (15 oz) package refrigerated pie crusts            1/2 cup butter, melted

2 cups sugar                                                                 1/4 cup milk

2 Tbsp cornmeal                                                         1 Tbsp white vinegar

1 Tbsp all-purpose flour                                            1/2 tsp vanilla extract

1/4 tsp salt                                                                  4 large eggs, lightly beaten

Fit pie crust into a 9" pie plate according to package directions, fold edges under, and crimp.

Line pastry with aluminum foil, and fill with pie weights or dried beans.  Blind bake at 425F for 4 to 5 minutes.  Remove weights and foil; bake 2 more minutes or until golden.  Cool.

Stir together sugar and next 7 ingredients until blended.  Add eggs, stirring well.  Pour into pie crust.

Bake at 350F for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning.  Cool completely on a wire rack.

Nothing could be finer....

     "Nothing could be finer than to be in Carolina..."  so the song goes.  And one of life's finest comfort foods is North Carolina Pulled Pork.  I have found a wonderful recipe for an authentic pulled pork from the Tar Heel State that creates a succulent, smoky meat with a tangy vinegar-based sauce.  The secret to the recipe, claims America's Test Kitchen Slow Cooker Revolution cookbook, is to cook the pork with smoked ham hocks.  

     Here is the recipe:

North Carolina Pulled Pork

6 Tbsp dark brown sugar (divided)                      3 smoked ham hocks, rinsed

1/4 cup sweet paprika                                           2 cups low sodium chicken broth

2 Tbsp chili powder                                               1 cup cider vinegar

1 Tbsp ground cumin                                            3/4 cup ketchup

salt & pepper                                                          1 1/2 tsp liquid smoke
                                           1-5 pound boneless pork butt roast
                                           trimmed and quartered

1. Combine 3 tablespoons sugar, paprika, chili powder, cumin, 2 teaspoons salt, and 1 tablespoon pepper in bowl.  Using fork, prick pork all over, Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours.

2. Place ham hocks in slow cooker.  Unwrap pork and place on top of hocks.  Pour broth over pork, cover, and cook until pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.

3. Transfer pork and hocks to large bowl, let cool slightly, then shred into bite-size pieces, discarding skin, bones, and excess fat; cover to keep warm.  Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon (or fat separator-Vinny note).

4. Strain liquid into medium saucepan and simmer until thickened and measures 1 cup, 20 to 30 minutes.  Whisk in vinegar, ketchup, liquid smoke, and remaining 3 tablespoons sugar and bring to simmer.  Season with salt and pepper to taste.

5. Toss shredded pork with 1 1/2 cups sauce; add more sauce as needed to keep meat moist. Serve with remaining sauce.

5 Good Reasons

     I've been given the task of preparing enough Carolina Pulled Pork for 40 people who will be attending a retirement party this Friday.  Initially that sounded like a pretty tall order.  But with my trusty crock pot it will be a breeze.  Last week the website HellaWella gave 5 good reasons to love your crock pot.  Here they are:

1.  Versatility-You can cook just about anything in a Crock-Pot, from French dip and pulled pork sandwiches, to turkey breasts, to soups and stews.  The slow cooker knows no bounds, leaving you free to explore and invent new recipes as you go.

2. Melt-in-your-your mouth meat-Operating a Crock-Pot on low heat over a prolonged period of time produces tender meat that hasn't dried out in a blazing hot oven.  You can cook large cuts of meal all day in slow cookers, using the higher setting only when you need to speed things up.  The result: easily shreddable chicken breasts or short ribs so tender that the meat falls off the bone.

3. The lazy man's kitchen appliance-By and large, using a Crock-Pot is quite the laissez-faire endeavor.  Popular with moms (and dads) the world over, it allows you to play a spectator role in the cooking process, simply requiring a stir here or a basting there.  So turn it on and go about your day -- you won't be spending it in the kitchen.

4.  Awesome flavor-Cooking dishes for six or eight hours melds flavors together in a way that just doesn't happen if you're rushing through the cooking process.  This is especially true of dishes like chili, which often taste better on the second day.

5.  Less mess-Crock-Pot cooking usually involves, well, throwing all the ingredients into a giant Crock-Pot.  No need for saute pans or soup pots cluttering up the stove.  And as every home cook knows, the one-pot method is a godsend when it comes to cleaning up.

Tomorrow:  My recipe for a tangy Crock Pot North Carolina Pulled Pork!

Slumgullion

     On Friday I posted about winter stews and was intrigued by one of them.  I had never heard of slumgullion before and over the weekend did some research on the topic.  It seems that Colorado miners were not the first to use the term for the meal that reminded them of the muddy deposits remaining at their mining sluice.  The English and Irish also used the term as did Pirates and Pioneers to describe what they considered an unappetizing liquid concoction similar to what we know as goulash today.

  Apparently the root "slum" is akin to our word "slime" and "gullion" translates roughly to "cesspool."  So it is safe to say that the term, otherwise used to describe the watery refuse of blood and oil that drains from whale blubber as it is being processed, is a pejorative term for for a stew.



     No single recipe stands out for this creation.  Rather, it is a "clean out the refrigerator, everybody in the pool" sort of dish.  Whatever's on hand will suffice.  I have reviewed recipes that call for rice or potatoes, or pasta that can be boiled or baked, and includes any number of meat possibilities.  Here are two interesting options:

Moose Slumgullion

In a large skillet or kettle brown 1 1/2 pound mooseburger and one large minced onion, seasoned with a good sized slug of garlic salt and enough salt and pepper to suit.

When meat is nicely browned, add a #2 1/2 can of tomatoes or tomato puree.

Simmer about an hour and add one package of previously cooked spaghetti or noodles.  

Season to taste and serve.

Redfern Slumgullion Stew

1 large onion, peeled & chopped                             1 can tomato paste

4-6 cloves, peeled &  chopped                                4 slices bacon, cut into small bits

1 med size yellow beet, peeled & chopped            4 Tbsp olive oil

4 med size yellow potatoes, peeled & chopped    6 cups chicken broth

6 carrots, peeled & chopped                                   1 pkg Asiago fennel chicken sausage

salt and pepper to taste                                                  cut into bite sized pieces

Start with olive oil and uncooked bacon bits in a pot.  heat on medium heat until bacon starts to release its fat.  Add all peeled and chopped vegetables. Saute till lightly browned.

Add tomato paste and chicken broth.  Simmer for several hours until vegetables are done.

About 20 minutes before serving, add sliced Asiago fennel chicken sausage and salt and pepper.

Serve with baking powder biscuits.

 

 



In a Stew

     Winter is a great time to make stew.  First it warms the kitchen with a delightful aroma and then it warms the body as the family gathers around the table at mealtime.  Beef stew is perhaps the most familiar winter classic.  But there are many others that vary by both ingredients and geography.  Cook's Country magazine in its December/January issue describes five regional favorites:

Mulligan:  The catchall term for catchall stews.  "Mulligan" has imprecise origins.  Mulligan stew's similarity to Irish stew (mutton, potatoes, and vegetables) suggests a connection to Ireland, where "Mulligan," according to linguist Henry Hitchings, is used as a generic (and often negative) term for Irishmen.

Brunswick:  Towns in Virginia, Georgia and North Carolina all lay claim to this stew.  But food historian John Egerton has dismissed them all.  "there was Brunswick stew before there was a Brunswick."  Native Americans have been stewing squirrel, rabbit with other ingredients for centuries.

Burgoo:  A Works Progress Administration study set this Kentucky's stew's origins in the 19th Century, hailing a crafty Confederate army cook who put "potatoes, tomatoes, onions, some cabbage, twenty-nine blackbirds, three crows, a goose, several hens, and a shoat (a young pig)" in a powder kettle and set it to simmer.

Booya:  Walloon speaking Belgian immigrants settled the area around Green Bay, Wisconsin in the 1850s where they started serving this stew of oxtails, beef, chicken, cabbage, beans, kohlrabi and rutabaga.

Slumgullion:  Miners in the Rockies called their stew slumgullion, a word also used to describe the muddy slough left behind after gold panning.  In Colorado's San Juan Mountains a slow-moving landslide so reminded miners of the stew that they dubbed it Slumgullion Slide.