Sunday Supper 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 RECIPE

Steps:

• Heat the olive oil in a very large pot (at least 8 quarts) to medium-high heat. Season the beef and chicken with salt and pepper. Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside.
• Reduce the heat to medium. Add the onion, peppers, carrots, and celery. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.
• Add the chicken stock, crushed tomatoes, hot sauce to taste and bay leaves. Return the browned meats to the pot. Season with salt and pepper.
• Reduce the heat, cover and simmer for 2 hours.
• Break apart any larger chunks of meat with forks, if desired.
• Add the potatoes, cabbage, corn, peas, green beans, and Worcestershire sauce. Simmer for 30 minutes, or until the potatoes are softened and cooked through.
• Taste and adjust for salt and pepper and hot sauce. Serve with extra hot sauce!

BOOYAH THE SOUP

Steps:

• Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
• Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
• Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
• Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
• Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
• Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
• Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
• Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
• Just before serving add beer.

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.

SUNDAY SUPPER-SANDWICHES, SOUPS, SALADS

Steps:

• GRILLED CHEESE: cover bread area with 1 layer cheese, butter outsides of bread slices, place on hot griddle until golden brown, HOT HOLD in SS full pan @135 degrees.
• HAM SALAD: Coarse grind ham and sweet pickles together with Miracle Whip and spread 1/4" layer onto bread, cover with another slice, COLD HOLD in SS full pan @40 degrees.
• SOUPS: Prepare beforehand and freeze. @ SUNDAY SUPPER thaw in running cold water and reheat to 165 degrees. HOT HOLD in SS soup liner @ 135 degrees. Tomato Soup #525482 & Corn Chowder#525205.
• SALADS: Mix dressing with salad greens with croutons in a side bowl. Drain juices from fruit salad ingredients, refrigerate both until served. OPTION, fruit salad in Jello bowl.