Any Chow Chow fans around here?

[GhenghisVol]

Man, living in Florida was hell. Its a chow chow wasteland. Thank god I got a family member in the bidness.

Publix and Kroger carry this stuff in Tennessee. All his stuff is great, but the hot chow and relishes are the best. Got his own factory in middle.

BTW, humbletx gave me the most fantastic recipe for dutch oven pork chops with gravy, smoked sausage, and a whole damn jar of chow chow. If I can remember how to make that shit I'll post it.

http://www.brothersfinefoods.com/Mainfrmpg.htm

[GhenghisVol]

Humble's Pork Chop Surprise

Pan fry til brown 4-6 1/2" pork chops.
Remove and make a roux/gravy with whats left in the pan. Scrape clean.
Put pork chops in a dutch oven, pour over the roux, then top with one can of northern beans (Lucks), 1 lb of sliced and pan fried smoked sausage, one onion sliced, and then finally a whole jar of chow chow. Brothers is great, "Tennessee Chow Chow" is better I think. Pour in one cup of good chicken stock.

Cover and put it all in a 375 oven for 45 minutes to an hour depending how brown they are.

Yeah, I know how this sounds....thats why its so fucking good.

[real turf fan]

G,
it sounds good, but it feeds ?four maybe. Or six? That seems like a huge pot of goodness.

[GhenghisVol]

You'll be glad you have it. Its the most unbelievable concoction I have ever seen. When humble was telling me this my eyes were rolling back in my head.... I mean come on, chow chow?

May be the best shit I've ever had. You can also bread your chops lightly if you want to. I think I'll make a batch tomorrow.

[Tnphil]

I LOVE chow chow......it goes good with about everything.....got an old family one i would be glad to post if anybody wants it.....Home-made that is...

[GhenghisVol]

Yeah, hell yeah put it up.

[VaVol]

Quick Chowchow
From "Summer Gatherings" by Rick Rogers

Ingredients
4 cups chopped green cabbage (about ¼ of a large head)
½ sweet red bell pepper, seeded and deveined, cut into ½-inch dice
2 Kirby cucumbers, scrubbed, seeded and cut into ½-inch dice (KOD note: I substituted Mediterranean cukes that I picked up at market last week)
1 large onion, chopped
1 tablespoon coarse salt
1 cup distilled white vinegar (KOD note: I substituted equal amounts of rice vinegar; I also think white wine vinegar would be nice here)
2/3 cup light brown sugar (KOD note: You could get away with ½ cup, I found it a tad sweet)
1 teaspoon dry mustard
½ teaspoon celery seed
½ teaspoon crushed red hot pepper (more if you want spicier results)
¼ teaspoon ground turmeric

Method
In a large colander or sieve, combine cabbage, pepper, cucumbers, onion and salt and set in the sink. Put a plate to fit inside colander on top of veggies and weigh down with a few large heavy cans. Allow to stand for up to an hour (KOD note: I did this for about 20 minutes -- and yes, water did drain off).

In a large, nonreactive pot, combine vinegar, sugar, mustard, celery seed, pepper flakes and turmeric, and bring mixture up to a boil, stirring to dissolve sugar. Add vegetable mixture (do not rinse) and stir to combine, returning to a boil. Reduce heat to medium and simmer, uncovered, until cabbage is crisp-tender, about five minutes.

Transfer chowchow to a medium bowl (or 1-quart canning jar) and cool to room temperature. Cover and refrigerate overnight. Chowchow can be made up to three weeks ahead, covered and refrigerated. Remove from fridge about one hour before serving.

Makes about one quart.

Serve with your favorite wurst, frank, burger or meatless facsimile.

[volchef]

Humble's Pork Chop Surprise

Pan fry til brown 4-6 1/2" pork chops.
Remove and make a roux/gravy with whats left in the pan. Scrape clean.
Put pork chops in a dutch oven, pour over the roux, then top with one can of northern beans (Lucks), 1 lb of sliced and pan fried smoked sausage, one onion sliced, and then finally a whole jar of chow chow. Brothers is great, "Tennessee Chow Chow" is better I think. Pour in one cup of good chicken stock.

Cover and put it all in a 375 oven for 45 minutes to an hour depending how brown they are.

Yeah, I know how this sounds....thats why its so fucking good.


That really does sound really good. Thank you.

[humbletx]

You'll be glad you have it. Its the most unbelievable concoction I have ever seen. When humble was telling me this my eyes were rolling back in my head.... I mean come on, chow chow?

May be the best shit I've ever had. You can also bread your chops lightly if you want to. I think I'll make a batch tomorrow.


1) Another option to your recipe G-man - check out the Cajun Power stuff - get some of their cajun eyetalian sauces. Use it with pork in the cooking stage ((what is a fun thing to do - brine a pork roast then slap - braise that bad boy - or brown the damn thing whatever ya want call it - then slather alot of cajun stuff - wrap in tin foil - slow roast.

2) Then make a southern louisiana veggie bomb on the side - the trinity, some of those hot little f*kers tossed in for good measure - wilt'em.

When its close to dining time - take 2) pour over 1) - then chow-chow

Slice and serve - with a huge spoon of creme frache - or frekkin' sour cream, chopped green onions & parsley...

*if* there are some drippings left over - and you wanna work on that heart attack thing - make a roux - that you can then put on some taters - with butter involved..

[birminghamvol]

a BBQ sambwhich isn't complete without it.

You look at the stuff and you think .. "no way" .. then you plop it on an open faced BBQ with pickles and sauce ... nothing better.