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Eagles Mere Inn

Eagles Mere, Pennsylvania

Specialty Recipe

West Indian Rum Stew

Best made with pork. May be made a day ahead and reheated very slowly. Bread boat is to be served crisp! Do not even think about using this recipe unless you have started the bread boats properly.

*Meat should be slowly pre-cooked in a whole piece (with moisture in pan) to medium doneness. Cool, trim fat and gristle, and cut into irregular cubes (about 3/4 inch or more).

Ingredients 8 persons 16 persons 24 persons
Coarsely chopped onion 4 cups 8 cups 12 cups
Bay leaf, crumbled 1 leaf 2 leaves 3 leaves
Pre-cooked pork, lamb, or beef* 2 pounds 4 pounds 6 pounds
Fresh garlic, pressed or sliced 1 Tablespoons 2 Tablespoons 3 Tablespoons
Freshly ground black pepper 1 teaspoon 2 teaspoons 1 Tablespoon
Brown sugar 1-1/2 Tablespoons 3 Tablespoons 4-1/2 Tablespoons
Green pepper, cut in julienne strips 1/4 inch wide and 2 inches long 1 pepper 2 pepper 3 pepper
Red pepper, cut in julienne strips 1/4 inch wide and 2 inches long 1 pepper 2 pepper 3 pepper
Yellow pepper, cut in julienne strips 1/4 inch wide and 2 inches long 1 pepper 2 pepper 3 pepper
Fresh or canned tomatoes, coarsely chopped 2 cups 4 cups 6 cups
Juice from tomatoes (or tomato juice) 1 cup 2 cups 3 cups
Tomato paste 1/2 cup 1 cup 1-1/2 cup
Tabasco or Crystal pepper sauce 1 teaspoon 2 teaspoons 1 Tablespoon
Vietnamese sauce (chili and garlic hot sauce) 1 teaspoon 2 teaspoons 1 Tablespoon
Stuffed olives, cut in half 1/3 cup 2/3 cup 1 cup
Meyer's dark rum 1/3 cup 2/3 cup 1 cup

Whole-Wheat Bread Boat: You must slowly thaw the bread dough in the refrigerator overnight or it will not be right! Place frozen dough at least 4 inches apart on parchment paper. Spray with non-stick spray and cover with parchment. Place in refrigerator to slowly thaw overnight. Early the next day, dough will start to rise slowly and evenly (should reach about 7 inches long and 4 inches wide and 3 inches high). Preheat oven and bake at 375 degrees until loves are dark brown and are no longer soft when squeezed. Cool on rack.

Stew: In a large oval casserole, place in layers in this order: onion, bay leaf, meat, garlic, black pepper, brown sugar, green pepper, red pepper, yellow pepper, and tomatoes. Combine juice from tomatoes (or tomato juice), tomato paste, pepper sauce, and Vietnamese sauce and pour mixture over ingredients in casserole. Cover and place in 325-degree oven. Stir and reduce heat when stew starts to bubble. Add juice or paste to thin/thicken. Meat should be moist and tender, not dry and hard. Add olives and rum.

Hold stew for service in a warm 175-degree oven; it should not continue to bubble and cook. Add hot tomato juice as needed to thin or thicken. Again, meat should be moist and tender, not dry and hard.

For serving: Cut top of bread loaves and hollow out each loaf to a deep well. Place under the heat lamps or in oven to crisp for use. Heap an 8-ounce portion of stew inside a crisp whole-wheat bread boat. Garnish with chopped parsley and a large loveage leaf if available.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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