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Eagles Mere Inn
Eagles Mere, Pennsylvania
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).
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.
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