Wanted to post a few for people to enjoy, this one is one of my favorites since I am from SC I grew up on this stuff. I included some history behind it as well, Enjoy!
This is a dish served mainly in South Carolina and Georgia, although it can be found in North Carolina and other southern states. It is somewhat akin to Brunswick Stew, which is served more often in North Carolina. There is also a legend about making hash only during the full moon...I'll tell you more about that later.
The variations of recipes are about as numerous as the cooks. In other words, travel a hundred miles, and get a hundred different recipes. It's hard to nail down a precise recipe that is used as a standard. For this article, hash is a thin, reddish brown stew that is served over rice or grits. It is sometimes eaten as a sandwich, kind of a South Carolina sloppy joe. It is made of a couple of meats and vegetables, which can include pork, chicken, onions, potatos, tomatos, corn, sometimes carrots, and I saw a Georgia recipe one time that included beef.
The history of hash goes back a long way, and the old timers will tell you it has to be made overnight in a giant black kettle or wash tub.
The basic process in making hash starts with browning the meat and onions and letting them break down some if they aren't already cooked. I would imagine that this dish originated from left over smoked pork and chicken,
so that's what I use to make it.
After the meat is browned, water (and often tomatos) is generally added and the meat stews for over an hour. Diced potatos are added, and it all cooks for another hour or so. Everything should be broken up or "loose". If not, stir, mix, or even blend the combination to a pudding like texture. Some hash's are stringy, but if you use a stick blender, it will be a different texture. The flavor is still good though.
BBQ rubs and sauces have been added. Other spices I've run across in hash recipes include Worcestershire sauce, garlic powder, oregano, hot sauce, mustard, vinegar and of course, salt and pepper.
Of course, there are many arguments about who makes "real hash." In some parts of South Carolina they even make a mustard based hash. Here's the recipe I use, and it's closest to the ones I remember having when growning up.
South Carolina BBQ Hash
2 pounds of shredded or chopped pork butt bbq
2 pounds of chicken meat, shredded or chopped, any type
2 pounds of onions
1 28 oz can of tomatos
5 white potatos, peeled and diced into chunks
3 tbsp salt
3 tbsp black pepper, freshly ground
1 tbsp garlic powder
1/4 cup Worcestershire sauce
1/8 cup cider vinegar
Since I use cooked meat, you don't have to brown the meats. In a skillet, cook the onions until just translucent. Add all the other ingrediants, and then cover with water. Simmer for about an hour, or until the potatos start to break up. If it's too chunky or the potatos are tender, use a whisk and stir vigorously, and let it cook a little more. You may have to add more water.
Serve over hot rice. This can be eaten as a side dish or a main course.
Hash is one of those dishes that even better the next day. However, hash is also one of those dishes that will sour in the fridge. Make sure it has cooled down before putting it in the fridge. You can speed up the process by stirring and seperating the hash into small containers.
Oh, and the legend of making hash by the light of the silvery moon...well
many folks in South Carolina don't do much at all unless the moon is full or near it. That includes gathering crops. It's said that if you gather your crops under a full moon, you'll get more. Same with hash...under the full moon, your hash pot may overflow if you're not careful! But cook under a dark moon, and that pot will surely be near empty by the time it's ready.
Another one, a good rib rub....but I use it on everything!
1/2 cup paprika
1/4 cup kosher salt finely ground
2 tbls mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tbls ground black pepper
1/4 cup granulated garlic
2 tlbs cayenne
makes about 2.5 cups
mix all ingredients and store in tightly covered container.......keeps forever!
on a side note...to make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each
My homemade BBQ sauce, people tell me to bottle and sell this stuff! Give it a try and see what ya think, it's so damn good you'll slap ya mama!
BLKSVT World Famous BBQ Sauce:
1/4 cup olive oil
1 large onion minced
1 green pepper minced
1 or more jalapeno pepper minced
pinch kosher salt and black pepper
5 tablespoons minced fresh garlic
Heat the oil in a LARGE pan and throw in the onion & green pepper along with the salt & pepper. Sauté until the onion gets translucent and soft. Once you hit this stage throw in the garlic. Cook with the garlic in for one minute then start adding the following while keeping the heat going. This is the fun and easy part!
2 fifteen oz cans tomato sauce
2 cups ketchup
3/4 cup worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1 1/2 cups molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
1 1/2 cups dark brown sugar
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon allspice
1 tablespoon liquid smoke
After it's all stirred together keep your temp on really LOW as not to burn the sauce. SLOWLY bring it up to take it just under a simmer. If you try to get too hot, too fast, you will burn the sauce. Trust me! Let it sit on a low burner for about 4 hours stirring every 15-20 minutes or so to really bring the ingredients together and allow the sauce to thicken up. At the end add the liquid smoke and stir in slowly.
Making me hungry !!!!
Oh and if you like Jalapeno's...try this I made a 100 for the game yesterday and I could only get 2...
yield: 6 stuffed peppers
3 Jalapeno Peppers, halved and seeded
1 slice Bacon, cooked and chopped
3 oz Reduced Fat Cream Cheese, softened
2 oz Cheddar Cheese, shredded
1 tsp Jalapeno Pepper, small dice
dash of Salt, Pepper, Onion Powder, Cumin
Panko Bread Crumbs
Butter Flavor Pan Spray
preheat oven to 400 degrees
1. Cut the peppers in halve and clean out the seeds and membrane while wearing gloves. Set aside.
2. In a small bowl use a spatula to mix together the bacon and cream cheese until soft and combined. When smooth add the cheese, pepper, and seasoning.
3. Use a spoon to spoon the mixture into the peppers. Make sure the filling is packed in there tight. Dip each pepper in the panko, or sprinkle the panko on top (whichever way would work better for you.) Spray the top of the peppers with the butter pan spray.
4. Place on a baking sheet and bake for 15 minutes, until the peppers and wrinkled and the panko has browned.
5. Let cool 2 minuted before enjoying!
Now those stuffed peppers sound awesome, thanks for sharing these recipes! :smileup:
O.K.- you have to stop posting. Your killing me. I JUST ate and now I'm hungry again! These sound REALLY good. Copying these now.
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