Old Time Wisconsin Booyah Food

TRADITIONAL WISCONSIN BOOYAH

Steps:

• In a large Dutch oven or stockpot, heat olive oil to medium-high. Add chicken, stew meat, and onion. Let the meat brown, stirring occasionally, for about 5 minutes.
• Add salt, pepper and water. Stir to combine and bring to a boil.
• Cover the pot and reduce heat. Simmer for two hours. Break up/shred meat, if needed.
• Add celery, carrots, potato, cabbage, tomatoes, frozen vegetables, bay leaves, additional water, Worcestershire sauce and soy sauce
• Cover pot and simmer for an additional two hours.
• Remove bay leaves before serving with oyster crackers.

BOOYAH FOR THE RIVER PANTRY BUNCH

Steps:

• Need 6 each 3 gal Nesco electric roasters. 5 for Booyah and 1 for rice. Each Nesco serves 40 to 50 servings.
• After the meat is browned thoroughly, add seasoning and enough hot water to cook until tender.
• Divide everything equally to the 5 Nescos as it is added. FYI(#10 can=1 gallon).
• Remove chicken from bones and cut into cubes.
• Place all the meat in each of the 5 Nescos and add vegetables in the order given with reference to length of time for cooking each.
• Watch the mixture carefully to prevent sticking and burning.
• Serve over rice and garnish with parsley.

OLD TIME WISCONSIN BOOYAH !

Steps:

• Cut up the chicken into parts. Brown in skillet in 2 Tablespoons butter (can use olive oil). Place the browned chicken into a large pot and just barely cover with water (some of the water should be used to clean drippings from skillet and add to the pot for flavor. Bring to a hard boil for 10 minutes. Turn down the heat to high simmer.
• Cut up the beef and pork into cubes. Brown them in skillet with 2 Tablespoons of butter. Place meat in pot with chicken parts and simmer. Add water to the skillet to aquire the drippings to add to the pot.
• Peel and cube the rutabega and add to the pot.
• Peel and cut up the carrots. Add to the pot.
• Chop up the celery and onion and add to the pot.
• Chop up the cabbage and add to the pot.
• Peel the potatoes and cut into chunks. Add to the pot.
• Add the rice to the pot along with two cups of hot water or broth.
• When the rice is cooked: Add the bouillon cubes, lemon zest, pulp and juice, minced garlic, spices, tomatoes, green beans, kidney beans and navy beans. Simmer 10 minutes longer. Stirring so the rice doesn't stick and burn. Add the frozen (or fresh) peas. It will be ready to serve in about 2 minutes! Enjoy!
• **** Add water or broth while cooking if needed. Some make this like a soup, some make it like a stew or a chowder..... doesn't matter... it is all good!

SUNDAY SUPPER BOOYAH

Steps:

• Place beef, pork or turkey in 5 gal stock pot, and 2 each 3 gal stock pot with 1 cup onion plus and some salt and pepper into each pot. Add pork bones for the stock to fill each pot one-third full. Bring to simmer, skimming surface as needed, and cook slowly a half-hour. Add more beef, pork or turkey and enough water or stock to cover meat. REMOVE ALL PIECES OF BONES AND BITS. Continue to simmer very slowly for another hour or two.
• Meanwhile, chop the vegetables and set aside in separate bowls.
• When meats are tender, remove them from the broth to cool. Add vegetables (including remaining onions) one type at a time to the broth, allowing soup to return to a simmer before the next type is added.
• Chop meats; add to pot. Simmer soup slowly for at least two hours. (Water or stock may be added as necessary.) Authentic booyah is brothy, like a soup, but with the vegetable and meat solids melded together the Sunday Supper is very thick, like a stew. Serve over open face buns or cooked rice.