Friday, March 19, 2010

The Great Chili Confrontation, Part #4

When we last left the Great Chili Confrontation, H. Allen Smith, the Nor-Easterner Yankee up start had figured he had endured enough insults from the Chili Appreciation Society International of Dallas and elsewhere in Texas and he threw down the gauntlet by uttering these now famous fighting words, "You want good chili, do it my way!"

This bold statement by Smith was taken as an insult to all the chili lovers in the State of Texas and a challenge to the Great Chili Appreciation Society International of Dallas. This chain of events set in motion the first chili cooking challenge and was the start of a national phenomenon, The chili cook-off.

Initially, most of the players in the drama, including H. Allen Smith, were newspapermen and other print journalists and as a result most of the print media in the state of Texas got involved in the Chili Hostilities. Smith became an army of one, facing down an angry mob of insulted Texas chili heads. The editorials and letters to the editors were filled with taunts and insults. Smith resolved to hold the high ground and not respond to the vitriolic commentary but after months of the slings and arrows from the Texicans, he gave in to the ceaseless harangue and fired back with letters loaded with a few barbs of his own. He wrote, and I quote, "A guy could get more flavor from a set of stewed piano keys," "made from meat as tender and tasty as harness straps or cut up motor mans gloves." "owl residue" "made from the tail knots of longhorn steers" and to even suggesting that the secret ingredient in Texas Chili was "dried rattlesnake urine."

In spite of the ongoing mudslinging, Smith steadfastly refused to participate in what he called sham contest that would be judged by prejudicial Texas chili heads and would sooner get in a crap game with loaded dice. The GCASIofD ignored Mr. Smith's protests and set a date and named the place for the first chili shoot-out. The ghost town of Trelingua, Texas was chosen. It was to be held at the 220,000acre ranch owned by the race car driver Carroll Shelby and David Witts, the manufacturer of the deodorant, Pit Stop. If you try to find Trelingua on a map of Texas, look for the town of Alpine in the Big Bend area of the map, that would be the big bump that pokes down into Mexico. Find Alpine and follow the two lane straight south for 80 miles and you will pass through the old mining town of Trelingua, Texas. If you get to the Rio Grande River, then you have gone about 12 miles too far.

After months of preparation, the stage was set for the Cook-off. Band were expected to come and play, an airstrip had been provided some miles north of town for all the dignitaries who were expected and every building still standing with a partial roof was commandeered for sleeping quarters. It was a BYOBR, bring your own bed roll, situation. A team of chefs, in the employ of the head chef at the Johnson Ranch, was retained to feed the masses. All was set except the Yankee blowhard, now dubbed "Soupy" Smith, who was still a hold out.

The threats, insults and even undisclosed cash incentives failed to budge Smith. When all looked lost and the festivities were going to called off, H. Allen Smith accepted to meet in the street of the ghost town at High Noon on the appointed day.

To be continued......

In the meantime, here is an interesting Chili recipe and is the coup de grace of Grand Prix racer Carroll Shelby. But beware, if you use hot chile pepper in the amount called for. It is truly a pot of fire. Best to start out with less and add more later while the batch is a brewing.

• 1/2 pound suet or 1/2 cup cooking oil or bacon drips

• 1 pound beef round, coarse chili grind

• 1 pound beef chuck, coarse chili grind

• 1 8-ounce can of tomato sauce

• 1 12-ounce can of Lone Star Beer

• 1/4 cup ground hot red chile

• 2 medium cloves garlic, finely chopped

• 1 small onion, finely chopped

• 1 1/4 teaspoon dried Mexican oregano

• 1/2 teaspoon paprika, scant

• 1 1/2 teaspoons ground cumin

• 1 1/4 teaspoons salt

• Pinch cayenne pepper

• 3/4 pound of Jack cheese, grated

1. Melt the fat or oil in a heavy large (4 qt.) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a wooden spoon and cook, stirring occasionally, until the meat is evenly browned.

2. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 tsp. of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.

3. Taste and adjust seasonings, adding the cayenne pepper. Simmer, uncovered, 1 hour longer.

4. Stir in the cheese and the remaining 1/2 teaspoon cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning and sticking. ( Or, just add the cheese at the table for garnish.)

Serves: 4 or less

Tuesday, March 9, 2010

Black Bean Soup ala Chez James

Yesterday was a glorious day. The first warm day since last year. Looks like the global warming thing is finally going to catch on. I planned to work out in the garden, cleaning up the leaves and left-overs form last year and wanted a quick and easy lunch. I have been hungry for Black Bean Soup for a quite a while and the time was right.
The night before I washed and sorted a one pound bag of dry black beans. I put them in a six qt. heavy Dutch oven over medium high heat. I added the onion and reduced the heat to a simmer for a couple of hours.

Note: If you are an experienced bean cooker, skip ahead as you already know this. Most all legumes will take longer to cook to tender if they are not salted. When the beans or peas are tender enough to mash with your fingers, then add the salt and meat seasonings. Why is this? Well, I really don't know. There is some controversy over this issue and there are several theories that you need a degree in chemistry to understand. I just know what seems to work for me and it probably matters little when you add the salt. I just add all the seasoning at the same time, after the beans are soft.

• 1 Lb. dry black beans
• water to cover
• 1 med. yellow onion, minced
• 1/2 cup chopped celery, with leaves
• 1/2 lb. good bacon, diced and browned
• 1 can (15 oz.) diced tomatoes with the juice
• 1 tsp. cumin seeds
• 1/2 tsp. Mexican oregano
• 2 -4 fresh Serrano peppers, chopped or sliced. Careful, these babies have some heat so wear protection.
• 2-3 chic bouillon cubes
• 2 Tb. Lime juice, real lime from a bottle works at this stage
• Salt, black pepper and red pepper to taste

1. Soak the beans overnight or as I prefer, bring to a boil, reduce heat, add the onions and celery and simmer for an hour or so. Then remove from heat and leave to cook and cool overnight.

2. The next morning bring to a boil, reduce heat to high simmer. Add water as needed and stir occasionally. Check to see if beans are starting to get tender. When beginning to get tender, remove from heat. When cool enough to handle without danger of scalding, with a slotted spoon, remove about 1/3 of the beans. In batches, puree in the blinder until a smooth consistency and return to the pot.

3. In a heavy skillet, brown the bacon bits and remove from the drippings. Add the tomatoes, cumin, oregano and chiles and stir fry until the juice evaporates and the tomatoes start to scorch. Remove from heat and dump in with the beans. Deglaze the pan with cold water or a little sherry and add to soup. Add the bacon bits, chicken bouillon cubes, lime juice and simmer a while longer. Stir occasionally and season with salt, pepper and adjust the heat to suit with Tabasco or red pepper.

4. Serve piping hot with a dollop of sour cream. Garnish with chopped Cilantro and red onion. Serve with a wedge of lime on the side. A crusty bread or toasted whole wheat tortillas are great to go with a steaming bowl.

Friday, March 5, 2010

Let's Do Indian

http://www.youtube.com/watch?v=LzN2gUGYUGc

Do you remember just why Christopher Columbus conned Queen Isabella into financing his great adventure? He believed he could find a short cut to the Indian food section of the world. Europe had found that spice was a vital ingredient in turning a meal of gruel and grease into a tasty treat and most of the tea and spices came from India by caravan, a long and costly process. And so he set out to find spice and discovered a new world. And, as they say, the rest is history, blah, blah, blah.

One of the most memorable meals of my life was my first taste of Indian food. I will never forget the first few bites, all of my taste buds were awakened and on high alert. They were being flooded with new and exciting flavors that I had never experienced. I was engulfed by flavors and tastes that my brain could not recognize or identify and it was all good, real good! I was in love.

I had tasted "curry" a couple of times before but had never had real Indian Food. When friends asked me to go with them to an Indian Restaurant, my first reaction was to ask which kind of "Indian." I had recently moved to Houston, TX. and was unaware of the large Indian community. I was not familiar with Indian cuisine other than the stock impression of curry. I was also relieved because I wasn't interested in parched corn, pumpkin, and pemmican of the Native Americans.

Almost nothing on the menu was familiar so my friends ordered. In most Indian restaurants most everything on the menu is ala cart so it is best to order several dishes and then share. This is especially good because it lets you taste a variety of dishes. We ordered, Tandoori Chicken, Lamb Korma, Saag Panner, Chicken Tikka Masala, Channa Masala, Gobi Mattar, Rice and Nan. And for desert we had Kheer, a saffron flavored rice pudding with raisins cashews and slivered almonds. Did I mention that I was in love.

If you are like I was then the list of delicacies that we dined of that night sounds strange and "foreign." I will try to translate. I remember everything that I ate that night because the flavors made such an impression on me. As much as I love to eat and to cook, I have only prepared Indian a few times. Indian cooking is an altogether different process than we are used to as well as the combinations and the variety of spices used.

• Tandoori Chicken: Chicken cut up, skin removed and marinated in a mixture of yogurt, raisins and spices and then skewered and roasted in a wood fired earthen oven. Served with raw onion, lemon and a mint chutney.
• Lamb Korma: Chunks of boneless lamb, cooked in a gravy of yogurt, tomato paste, with raisins, cashews and almonds and spices. Very tasty! (Any meat or vegetable works well prepared this way)
• Saag Paneer: Saag is spinach and Paneer is a farmer cheese, similar to dry curd cottage cheese, pressed until all the water is squeezed out and then cut into chunks. This is nothing like the green glop that you don't like. It is creamy and spicy.
• Chicken Tikka Masala: This is a great curry dish that is found in almost all Indian restaurants. Chicken pieces cooked in a sauce of yoghurt, coconut milk, onions, spices. My mouth waters now! So good with rice.
• Channa Masala: Before you change the channel, hang on, this is a most glorious dish of garbanzo beans. They are cooked with tomato, onions and spices and are easy to prepare at home. http://www.youtube.com/watch?v=XiDMmrRcvOQ&feature=related
• Gobi Mattar: Gobi is cauliflower and Mattar is green peas. Cooked with onions, tomatoes and spices.

If you don't have someone who is familiar with Indian food, the best way to enjoy Indian food for the first time is to go to the noon buffet and try a little of each item. Get used to all the new experiences that your taste buds are having. We may be used to cinnamon and ginger flavors but the combination of them with 4 or 5 other spices makes it into something all together different and wonderful.

CHICKEN TIKKA MASALA

INGREDIENTS

MASALA MARINADE

• 1 cup plain low-fat yogurt
• 2 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• Salt and freshly ground pepper

• CHICKEN

• 2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
• Salt and freshly ground pepper
• 2 tablespoons plus 1 teaspoon vegetable oil
• 1/4 cup blanched whole almonds
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 1 1/2 tablespoons garam masala
• 1 1/2 teaspoons pure chile powder
• 1/2 teaspoon cayenne pepper
• One 35-ounce can peeled tomatoes, finely chopped, juices reserved
• Pinch of sugar
• 1 cup heavy cream

DIRECTIONS

1. Make the Masala Marinade: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and tumeric. Season with salt and pepper.

2. Prepare the Chicken: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and put in the frig. overnight. Or dump the whole thing into a large Ziploc bag and refrigerate.

3. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 10 to 12 minutes. Transfer to a cutting board and cut into 2-inch pieces.

4. Meanwhile, in a small skillet, heat 1teaspoon of oil or ghee, add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.

5. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stiring occasionally, until tender and golden, about 8 minutes. Add the garam Masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over a moderate heat, stirring occasionaly until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat stirring occasionally, until thickened, about 20 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.

6. Varation: The marinade and sauce here are also delicious with shrimp, lamb and vegetables. The Chicken Tikka Masala can be made ahead and will keep in the frig. for up to 3 days. Reheat gently before serving.

Serve with steamed basmati rice or Peas Pullao.

Peas (Mattar) Pullao

Ingredients:

• 2 Tbs butter or vegetable oil
• 1 onion, thinly sliced
• 4 whole black peppercorns
• 4 whole cardamom pods
• 1/4 tsp ground cumin
• 2 bay leaves
• 1 cinnamon stick
• Salt to taste
• 1 cup long-grain rice, preferably basmati, (look for basmati rice, the flavor and the taste will be well worth the cost and time, really.)
• 1 1/2 cups water
• 1 9-oz package frozen sweet peas

Directions:

1. Heat the oil in an ovenproof pot with a lid over moderate heat and saute the onion, peppercorns, cardamom, cumin, bay leaves, and cinnamon stick for 5 minutes.

2. Add the rice and stir until the rice kernels are coated with oil.

3. Add the water, bring to a boil, and simmer covered until about half the water is absorbed, 5 to 7 minutes.

4. Lower the heat, cover the pan and simmer without disturbing, until all the water is absorbed and the rice is cooked through, about 15 minutes.

5. Uncover the pan and mix in the peas while fluffing the rice with a fork; cover and set aside for 5 minutes, until the peas are heated.

6. Before serving, remove the bay leaves, cardamom pods, and cinnamon stick, and fluff the rice with a fork.

Tuesday, February 23, 2010

Bacon and White Sharp Chedder Cheese Soup

I am so ready for spring to get here. We have not had the heavy snows that has buried much of the country but most just cold and unpleasant. Today I made a pot of my favorite Cheese Soup. It always makes me smile when I have it, Come to think of it, good food always makes me smile.

Bacon and White Cheddar Cheese Soup

1/2 lb. Good Bacon, cut into small pieces and browned

1/4 cup bacon drips, add butter to make 1/4 cup

1 cup yellow onion, diced small

1/2 cup celery, diced small

1 teaspoon garlic, minced

1/4 cup all-purpose flour

2 teaspoons dry mustard

1 teaspoon kosher salt

1 teaspoon ground white pepper

1/2 cup dry white wine, optional (I used Chardonnay)

1-1/2 cups chicken broth

1-1/2 cups whole milk

1-1/2 cups heavy cream

4 cups good quality sharp, white Cheddar cheese, grated (12 oz.)

Tomatoes and parsley for garnish

Brown bacon pieces and remove. Reserve drippings and add enough butter to make 1/4 cup.



Sauté onion and celery in bacon drips and butter in a large pot over medium-low heat. Cook for 10 minutes; add garlic and sauté 1 minute more. Stir in flour to coat the vegetables. Add dry mustard, salt and white pepper. Stir constantly for 2 minutes to prevent scorching.



Whisk in wine, the mixture will be clumpy, that's okay. Then whisk in broth, milk and cream, scraping the bottom of the pot. Bring soup to a boil, reduce heat and simmer 15 minutes.



Remove from heat and stir in cheese. Continue stirring until cheese is completely melted.



Transfer to individual serving bowls and garnish with the bacon bits and tomatoes. Serve immediately. I served it with left over dinner rolls that were basted with olive oil, dusted with fresh ground pepper and then lightly toasted in the oven.

Wednesday, February 17, 2010

Lentil Soup with Sausage

Today is Ash Wednesday and the first day of lent. What better way to start the Lenten season with a big bowl of lentil soup and lots of crusty bread or corn bread. Be sure and serve with lemon wedges on the side. Really! It is wonderful!


Lentil Soup with Sausage

• 5-6 slices good thick bacon, lightly browned and finely chopped

• 1 med. onion, chopped

• 1 cup lentils, rinsed and drained

• 2 cans of chicken juice

• can (14.5 oz.) whole tomatoes, cut into 3-4 pcs. or diced tomatoes

• 1 cup chopped celery

• 1 cup sliced carrots

• 1/2 tsp. lemon peel

• 1/4 tsp. cayenne pepper

• 2 cloves garlic, minced

• 2 bay leaves

• 1/2 tsp. oregano

• 2 Tbs. molasses, brown sugar will work also

• 2 Tbs. cider vinegar or lemon juice

• 2 cups chopped fresh spinach

• 1 lb. Italian Sausage or smoked kielbasa, either works great

• season to taste with salt, pepper and Tabasco

1. In a 4 qt. Crockpot, combine lentils, celery, carrots, chicken stock, bay leaf, lemon peel, garlic, oregano and enough water to cover. Cover and cook on low for 7 - 8 hours or on high for 3 -4 hours.

2. Cut up bacon into 1/2 in. pieces and brown. When almost brown, toss in the chopped onions and cook until the onion starts to get translucent. Dump into the crock and stir into mixture.

3. About 30 minutes before serving, cut the Italian sausage or kielbasa into bite-size pieces and brown in a skillet. Put a few of the pieces in the bottom of each bowl and ladle the soup over to serve.

4. While the kielbasa is browning, add the cider vinegar, molasses and chopped fresh spinach. Season to taste with salt, pepper and Tabasco.

Tuesday, February 16, 2010

Louisiana Feast; #3

Red Beans and Rice: (For 8 or more, this freezes well and will be great later.)


Another dish that is best when started the day before you intend to enjoy it. This pot of beans is loaded with meat and steeped in rich natural gravy. The true New Orleans bean dishes call for baked ham bones rather than smoked or country ham as it is too salty and will unbalance the seasonings. I can't see getting that fussy, but I'm not from NOLA.

2 lb. dried red beans, soaked or not, up to you.

2c. chopped onions

1/2 c. chopped green onions with tops

1/2 c. chopped bell pepper

2Tbs. minced fresh parsley, stems and all

1 lb. baked ham, cut into 1-inch cubes

1 lb. salt pork, cut into large chunks

1 large ham bone with some meat on it

1 Tbs. salt

1/2 tsp. freshly ground black pepper

1/8 tsp. cayenne

1/8 tsp. crushed red pepper pods

2 whole bay leaves, broken up

1/2 tsp. dried thyme

1/8 tsp. dried basil

cold water

Drain the beans and put them, along with all the other ingredients into a heavy 8 to 10 quart pot, adding enough cold water to cover. Bring to boil over high heat, then lower heat to a very slow simmer for 2 1/2 to 3 hours, or until the beans are tender and a thick natural gravy has formed. Be sure to check the water during cooking and add when needed. During cooking stir frequently and scrape down the sides and across the bottom of the pot to prevent from burning.

Red Beans and Rice is often prepared with Andouille Sausage. Andouille is hard to find north of Louisiana but Kielbasa or any garlic sausage makes a passable substitute. Ladle beans with meat and gravy over a portion of rice and serve with corn muffins and hot sauce.

Monday, February 15, 2010

Louisiana Feast: #2

My Muffuletta:
http://www.youtube.com/watch?v=VRfdO2gsqt0&feature=related

The original Muffuletta (pronounced "muffalotta" by the natives) originated at the French Quarter icon, the Central Grocery. The store was founded by Sicilian immigrants around the turn of the last century and it is still run by the same family. A visit to the store is an experience in itself, the smells of the cheeses and the hanging sausages overload the senses. The store has retained its European flair.

This huge sandwich is made with round Sicilian (Muffuletta) bread, split in half, cross ways and filled with meats and cheese and lots of olive salad. It is the olive salad that gives it that special flair.

I had an occasion to spent time in New Orleans with a friend and a native of the area. He was the genuine article, from an old French family. After a walk around the Quarter and a visit to the old market place we went across Decatur St. to the Central Grocery. We bought a whole sandwich and a couple of cans of Dr. Browns Cream Soda and walked back to the levee. We sat in the sun and listened to a lone sax player serenade us while we watched the ships moving up and down the Mississippi River. We dined like Kings!

I start with a loaf of Focacci bread. I can usually find it at a high end grocery. I slice it cross ways and lightly brush each side with olive oil. If it is handy, I lightly toast it on the grill. Under the broiler for 30 or 40 seconds works too. I like lots of honey mustard on the bottom slice of bread. Load with hard salami, provolone cheese, smoked ham, turkey, and swiss cheese, then top with lots of olive salad. Top and cut like a pie. This is a big sandwich, so bring a friend or two. A cold malt beverage is said to go good with this sandwich. I like IBC cream soda.

Olive Salad:

1 Jar salad olives, crushed and drained

1 can, black pitted olives, drained. No need to get too fancy with the olives

1 bunch scallion, chopped, include all the tops that are usable

2 carrots, thinly sliced and steamed until they are al dente

2 stalks celery, finely chopped

1 lemon, juiced

1 table spoon each of leaf oregano and parsley. Try to find Mexican Oregano. It will ruin you from ever using the Mediterranean Oregano. It is more flavorful and the aroma is the best! Fresh parsley is good here too only increase the amount.

Minced garlic to taste.

Here is where you personalize this great salad. Add drained, Artichoke hearts, pickled Italian vegetables or roasted peppers. Dress with Red Wine vinegar and olive oil or any really good Italian Vinaigrette in a bottle. This salad is better the second day and keeps well in the frig. Good as a side salad or as a snack with crackers. Great for livening up a frozen pizza.

Saturday, February 13, 2010

Louisiana Feast

With the Mardi Gras season upon us again and I will leave the Great Chili Confrontation for a while and focus on the exciting food of South Louisiana. Several years ago, I was at the New Orleans Jazz and Heritage Festival. I was enjoying the live Zydeco music and watching a couple in the crowd next to me. The danced and sang to almost every song in the local Cajun French. I remarked to him that "Y'all really know how to have a good time." He looked at me like I had said something totally outrageous and replied; "We decide what kine time we gon have before we leave da house!" No wonder they have such a good time. Their food and the music reflect their spirit. Enjoy!

Before you get started, dig out some old Neville Bros. or Professor Longhair and start cookin'. Or ....

http://www.youtube.com/watch?v=XNM_jCM4CGk&feature=related fess w/every day I have the blues
http://www.youtube.com/watch?v=KXub_y9kvjE&feature=relatedhttp://www.youtube.com/watch?v=KXub_y9kvjE&feature=related

I am a big fan of New Orleans food and music. I particularly like the idea of the "pot dinners" influenced by the Cajun and the Creole folks. They are not afraid to toss in a little of dis and dat, no.


One of my most favorite ways to fix shrimp is the New Orleans Barbecue Shrimp. The barbecue reference is misleading as it has nothing to do with a grill or coals of fire. You can prepare this delightfully sinful and messy dish in the comfort of your own kitchen, and it be easy and good fo you too. Fust, you makes a rue, no, forget that. That's the opening line of many Creole recipes but this one is much easier than that. Some people like knives and forks, but it is perfectly good form to eat this gloriously messy dish with your hands and a hunk of a baguette to sop up any sauce left in the bowl. To be really authentic and dramatic, you'll want really large shrimp with the head on dem. But last time I looked, Missouri is not near any of the three coasts. Headless whole shrimp work perfectly. To minimize some of the mess when eating, peal the raw shrimp first, leaving the tails on.

Serve in deep dishes or bowls with lots of Crusty French Bread, roasted potatoes and a Wop Side Salad. Lots of napkins and bibs might be a good idea too. Figure one half pound of shrimp per person. Ladle the remaining sauce over the shrimp. "AIEEE! Look like we gon pass a good time, yeah, Cher! Laissez Les Bons Temps Rouler!"

1 cup real butter, (2 sticks)

2 lb. large raw shrimp, (thaw the frozen ones completely, the size of your social finger.)

1/4 cup dry white wine

2 tsp. minced garlic

4 whole bay leaves

2 tsp. crushed dried rosemary or better yet, several sprigs of fresh

1/2 tsp. each of salt, cayenne

1 Tbs. paprika

2 Tbs. Worcestershire sauce

1 Tbs. lemon juice, serve the rest of the lemon on the side.

1 newly-purchased 4 oz. can of black pepper. This is the secret ingredient, Note: do not use the whole can. Just be sure to use plenty.

In a large heavy sauté pan melt the butter, then add all the other ingredients except the shrimp and black pepper and cook over medium heat, stirring constantly, until the sauce begins to boil. reduce the heat to low and simmer for 7 or 8 minutes. Add the shrimp to the sauce, make sure that you have enough sauce to drown the shrimp, add more butter if necessary. Mix thoroughly and then completely cover the shrimp with a light coat of black pepper. You mus be bold wit dis, truss me. It be almost impossible to use too much black pepper, no. Put it back on the burner and cook for a few more minutes until the tails turn pink, then put them into a pre-heated 450 degree oven and bake for 10 minutes.
Roasted Red Potatoes:

This is easy, wash the spuds and poke out their eyes, cut into fork size pieces, douse with evoo, and dump in a package of onion soup mix. This can be done the day before and kept in a zip bag in the frig until needed. Stir to coat and dump on to a cookie sheet and pop into a heated oven, 350 f. After 20 min. or so, check on them and toss and rearrange. Roast for about 25 more minutes or until they start to brown and are fork tender. Now salt and pepper to taste, fresh ground pepper and sprinkle with Kosher salt.

Wop Salad:

I mean no disrespect, that is what it is called on the menu in several Italian owned restraints in New Orleans, but Political Correctness has been slow to catch on in that part of the world, People still are able to laugh and joke and have a good old time and no one gets their panties in a wad.

This is a very basic iceberg lettuce salad with celery, scallions, a little shredded carrot and tomato, topped with a Italian vinegar and oil dressing. The salad is usually a little wilted but always tart and tasty.

Friday, February 12, 2010

The Great Chili Confrontation, Part #3

In the last post I made reference to a peace offering to H. Allen Smith by Wick Fowler, namely the tome titled, "With or Without Beans", by Joe E. Cooper. The book is subtitled, "An Informal Biography of Chili" and was considered to be The Scripture by the Chili Appreciation Society International of Dallas, and Mr. Cooper was considered to be the . In Texas, chili is not just a consumable, but a religion. Texans are greed for three things, chili, barbeque and money, but not necessarily in any order.


If anyone tells you that their chili is authentic Texas chili, they are probably from Illinois or some other God forsaken place like that. Texans themselves are by no means agreed on chili. They quibble and quarrel among themselves worse than the Texas Holly rollers and the Texas Baptists. The Texas chili cult is a religion unto its self and the Chili Appreciation Society International is the Orthodox. Their motto, taken from Coopers book is: "The aroma of good chili should generate rapture akin to a lover's kiss."

In Joe E. Cooper's book there are more ways to brew chili than there are sexual perversions known to modern civilized man. (More will be said about this at another time.) This is his way with chili:

• 3 lbs. lean beef ( he doesn't say, but I guess, chopped or coarse ground)

• 1/4 cup olive oil

• 1 qt. water

• 2 bay leaves (optional)

• 8 dry chile pods, or 6 tablespoons chili powder

• 2 tsp. salt

• 10 cloves garlic, finely chopped

• 1 tsp. ground comino

• 1 tsp. oregano

• 1 tsp. red pepper

• 1/2 tsp black pepper

• 1 Tbs. sugar

• 3 Tbs. paprika

• 3 Tbs. flour

• 6 Tbs. cornmeal

1. When olive oil is hot, in a 6 quart pot, add meat and sear over high heat; stir constantly until gray - NOT BROWN. It will then have the consistence of whole-grain hominy. Add 1 qt. water and cook, covered, at a bubbling simmer one and one-half to two hours.

2. Add all ingredients except thickening. Cook 30 minutes longer at the same bubbling simmer. Further cooking will damage some of the spice flavors. Now add thickening, previously mixed in cold water. Cook five minutes to determine if more water is necessary (likely) for your desired consistency. Stir t prevent sticking after thickening is added. Some prefer all flowr, others all cornmeal and still others use cracker meal - about as good and more convenient. Suit your taste.

3. If you like bay flavor (it is good) 2 leaves for 15 to 20 minutes at start. They'll be easier to find and remove before spices are added. A first-timer might start with less and taste his ........

This receipt rambles on for a few more paragraphs and Smith responds with this outburst.

"Oh, hell! I can't go on with this farce any longer! Throughout this chili controversy I have been a sportsman, fair, honorable. I've functioned with a keen sense of justice and propriety. I have not lost my temper. I have not indulged in personalities. But these Texans are guilty of foolishness worse confounded. I'm sorry to have to say so, but that Cooper recipe demonstrates just how vulnerable, and how idiotic, religious leaders can be.

You want good chili, do it my way!"

And so the gauntlet was flung down and set in motion one of the most famous shoot outs in the annals of the wild west, the very first chili cook-off.

Tip: A few words about cumin or comino. For the best flavor, and this is really worth it, buy only the whole seeds and roast them yourself. Dump a couple of tablespoons into a dry skillet and heat over medium high heat until there is the first hint of smoke rising from them. This won't take long and the aroma of the roasted seeds is wonderful. Now grind the seeds in a coffee grinder, which is now the spice grinder, or use a pestle and mortar and grind into a coarse powder. The flavor is far and away way better than the powder in the jar.

Thursday, February 11, 2010

"Only a fool sets down precise, unalterable proportions for chili; a family has made chili for years and arrived at the concoction best suited to their tastes, the digestion of aging members and the teen-agers' sense of adventure, who is to say that is not the one perfect recipe for them!" H. Allen Smith

The boys from Texas flung disparaging comments and heaped scorn on the would be chili expert from the east. But Mr. H. Allen Smith had the hard bark of hickory and stood his ground and fired back, volley for volley. He declared that Texas chili is slop that would sicken a water buffalo and called Texas chili, "mud puddin', made with armadillo meat, chile peppers and rattlesnake urine." These and other casual remarks by Smith offended and even enraged a lot of Texans and newspapers from all over the state began to agonize and editorialize in defense of Texas chili and not to mention their bruised egos.

Wick Fowler, the owner and proprietor of the Caliente Chili Factory, maker of his "Two Alarm Chili", was a kindly soul and he preferred to take the high ground avoiding the mudslinging and the insults. He sent a care package to Smith with a case of his Two Alarm Chili Mix and a small book written by a Texan named Joe E. Cooper, titled With or Without Beans. This act of Christian kindness was well received by Smith and he and Fowler declared a truce and became friends of sorts.

This was to have little effect on the Texans or the great Chili Appreciation Society International, of Dallas. The Great Chili Confrontation has begun and would not end until the last man standing could raise his wooden spoon in victory.

Wick Fowler's 2 - Alarm Chili
• 2 pounds diced beef
• 2 teaspoons vegetable oil
• 1 can (8 oz.) tomato sauce
• 2 cups water
• 1 package Wick Fowler's 2 - Alarm Chili Mix* (Stocked at some Walmarts)
1. in a chili pot, cook beef in oil until no longer pink. Drain off fat. Add tomato sauce, water and chili seasonings, then cover and simmer 1 hour and 15 minutes.
2. Skim off excess fat and stir in a paste made with masa harina and a little water. Simmer an additional 15 to 20 minutes to thicken and enhance flavor.

makes 4 servings

* If unavailable, substitute 3 Tbs. New Mexico chile powder, 1 table spoon paprika, 1 Tbs. dried oregano, 1tsp. ground cumin, 1 tsp. dehydrated garlic, 1 tsp salt and 1 tsp cayenne, plus 1 Tbs. masa harina to thicken in final 15 minutes of cooking.

Or, order it on line from Luzianne Authentic Southern Foods and Beverages
http://www.luzianne.com/wick-fowler-m-121.html
And while you're there, order some of the best Dark Roast Coffee with Chicory available anywhere. French Market, CDM, and my favorite, RT coffee.

Monday, February 8, 2010

The Great Chili Confrontation, Part #1

"Nobody knows more about chili than I do" is the title of an article published in the August 1965 or 66 issue of Holiday Magazine. This brash bit of braggadocio instantly ignited a raging controversy that is still simmering today. The Great Chili Confrontation was stated when a writer by the name of H. Allen Smith penned those fighting words.

Smith writes, "Without chili I believe I would wither and die. I stand without a peer as a maker of chili, and a judge of chili made by other people. No living man, and let us not even think of women in this connection, no living man, I repeat, can put together a pot of chili as ambrosial, as delicately and zestfully flavorful, as the chili I make. This is a fact so stern, so granitic, that it belongs in the encyclopedias, as well as in all standard histories of civilization.

"That is the way of us chili men. Each of us knows that his chili is light-years beyond other chili in quality and singularity' each of us knows that all other chili is vile slop that a coyote would turn his back on it."

The first to take serious umbrage at Smith's remark were Frances X. Tolbert, the author of a small book called; "A Bowl of Red" and Wick Fowler, of Austin, Texas. Tolbert released what was termed the "Tolbert Tantrum" in his column, Tolberts Texas. He wrote many hateful things about Smith's chile, calling it chili flavored vegetable soup.

Mr. Fowler, was the proprietor of an Austin, TX. chili factory that produced the product know as "Wick Fowler's 2 Alarm Chili Mix." He sent a package of his chili mix to Smith with a letter resplendent with insults for his limp brew.

The letters flew back and forth between these passionate chili lovers and thus was born the first official chili cook-off.

Here is H. Allen Smith's receipt:

4 Lbs. coarsely ground sirloin
olive oil or butter
2 cans (6 oz. ea.) tomato paste, thinned with water
3 to 4 medium onions, chopped (about 3 cups)
1 green bell pepper, chopped (about 3/4 cup)
2 to 10 cloves garlic, minced (to taste)
3 Tbs. commercial chili powder (or more to taste)
1 Tbs. ground cumin
1 Tbs. ground dried oregano
1/2 tsp. dried basil

First, in a 4 qt. pot cook meat in a little olive oil or butter (or a blend of the two) until no longer pink. Drain excess fat.

Now add the remaining ingredients and simmer 2to 3 hours with the lid on.
Makes 6 to 8 servings.

For the next few posts, I will be continuing story of the Great Chili Confrontation.

Thursday, February 4, 2010

Green Chile Chili Revenge

The whole world is caught up in a frenzy to "Go Green" and your humble reporter, not wanting to be left out in the cold, thought it would be a good idea to make a pot of Green Chili to demonstrate my politically correct sensibilities. For my Green Chili I used pork to show my disrespect for the enemies of our great nation and my contempt for the pork barrel Rat Bastards in Washington. (That is not entirely true. It is only part of the reason for the choice. I chose pork because pig meat happen to work the best with this receipt. Beef will work too, but you will get a different product. It will still be tasty.)

It's been several years since I made this delicious brew. After all those hateful things I said about the dreadful green chili that I got in Tucumcari, I decided to make a pot of green chili that is typical to New Mexico. New Mexico is the home of The International Center for Chile is located in Las Cruses, which boasts the largest collection Capsicums seed varieties as well as a complete research and information program.

As you drive north on I-25 out of Las Cruses, the interstate follows the Rio Grande River valley. On both sides of the river are the chile farms. It looks like the Creator decided that this was the perfect place to grow peppers for it is chile heaven. The combination of soil, sun and south New Mexico climate is perfect for the dozens of varieties of chile peppers, many of which will be dried and ground and eventually find their way into the commercial chili powder on your shelf.

For my version of Green Chile Chili, started out with about 2 1/2 lbs. of lean pork loin. Pork chops or pork steak works well too, I just happened to find this on sale.

Tip: Any time you need to cut a large hunk of meat into bite sized cubes, put it into the freezer for an hour or so, long enough for it to become firm. It will be so much easier to manage and not flop around on you.

2 to 3 lbs. pork meat, loin, shoulder, steak or chops. cut into bite sized cubes.
2 Tbs. oil, If the pork is lean, I use lard.
1 Medium onion, coarsely chopped, about 3/4 cup.
1 1/2 tsp. garlic powder
2 Tbs. Masa harina, Corn Flour
2 cans, (14 1/2 oz. ea.) chicken juice
1 can (15 oz.) of diced tomatoes
2 pounds Green Chilies, roasted and diced, or 4 (7 oz. ea.) of diced green chiles, drained. Note: Green chiles have very little heat so if you want to kick it up, just substitute chopped Serrano or Jalapeño peppers for some of the green chiles. Unless you are a fire eater, be careful here, you can always correct season with the little red bottle that lives next to the salt and pepper.
1 Tbs. ground Cumin. The best way to get your ground cumin is to roast the seeds in a dry skillet until they first begin to smoke, remove from heat and grind. Remember that coffee grinder that you got thinking you were going to grind your own beans. Dig it out from the back of the cupboard and it is now your spice grinder or you can use your pestle and mortar for the job.
1 1/2 tsp. seasoned salt
1 large pinch (about 1 tsp.) of dried Mexican Oregano. Only Mexican will do. If you don't have some, get some. It has the very best flavor and aroma and you will stop using that other stuff, I promise. You should not have any problem finding it at your neighborhood Latino grocery. ( or.. order on line: http://www.thespicehouse.com/spices/oregano-mexican )
1 tsp. chopped fresh cilantro

Preparation:

1. Heat oil in a large skillet over medium heat and sauté meat and onions until the meat browns. Add salt, pepper and garlic powder as the meat browns. When the pork is no longer pink, add the Masa flower and mix in well. Now, add to the mixture the chicken juice, tomatoes and green chilies and water to cover (if needed).

2. Add cumin, seasoned salt, oregano, and cilantro. Bring to a boil, lower heat and simmer for about an hour.

3. Taste to see if the meat is tender and if more salt, pepper or garlic powder is needed.

4. Serve with warm corn tortillas.
If you feel you need beans, no problem, fix them and serve on the side. If you want to go Southwest all the way, add 1 can each of black beans and yellow hominy, (pazole), drained and rinsed, and simmer for an additional 30 minutes.

Serves 4 to 6

Monday, February 1, 2010

"I don't really have time to make Chili" chili

This is the first post on the new Chilidog blog, Chez James. It's about man food. I am the Chilidog and I really like to eat tasty grub. I like it hot and spicy. I have a lot of favorites, way too many to list but at the top of my list, is chili. I think I could eat chili at every other meal. I ordered chili in cafes and truck stops all across the land and most of it was pretty good and sometimes it was wonderful. Chili has as many personalities as there are chili cooks. It is a pure joy to go to a chili cook-off and watch the cooks busy at their pots of red and then later, sample a cup of each. All wonderful and each with its own blend of flavors. I have no idea how the judges finally decide who gets the ribbons.
I used to say the worst chili I have ever had was wonderful until I got a really bad bowl of green chili at a truck stop on old Rout 66 in Tucumcari, N.M. I tried, I really tried to eat some of it but I think I was the victim of some malicious hidden camera prank. It looked like someone had cleaned out the grease trap. It was genuinely bad. Thank goodness the place is closed now. I'm glad I got that behind me now, I won't need to ever bring it up again.

The Chili receipt for today is the "I don't really have time to make Chili" chili. This is fastest really good chili you can make without opening that canned MRE grade stuff. It is a good chili to throw together if you need to feed the gang in a hurry. From start to finish, about 45 minutes to an hour. Not bad for chili that will pass the taste test. (We will get to the more exotic brews later, I promise.)

In a 6 quart Dutch oven, throw in 2 lb. of ground chuck and 1 can of Beef stock. Turn the heat up to medium high. Break up the ground chuck with a wooden spoon and mix with the stock to make a pink slurry, add more water if needed. Add 1 med. Spanish onion, finely chopped. Stir frequently to make sure no large lumps hamburger form. Dump in 1 package of Williams Chili Seasoning,* 1 16 oz. can of tomato sauce, and 4 or 5 cans of beans, drained. Bring to a boil, reduce the heat to a slow simmer and cover. Stir occasionally.

Now go and change your clothes and get ready to relax for the evening or whatever. By now it should have simmered for 30 or 40 minutes, enough time for you to chop up some raw onion, shredded cheddar cheese, and any other condiments that you use with chili. Season to taste. Pour yourself a glass of cold low fat milk and enjoy.
2 lb. ground chuck
1 can beef stock (chicken stock works too)
1 pkg. Williams Chili Seasoning, the pkg. for 2 lb of meat. Williams is great but in not available in your area, I guess any package chili seasoning will work.
1 med. Spanish onion, chopped
1 16 oz. can tomato sauce
4 or 5 Cans of beans, drained. I like to mix it up, pinto, small kidney beans, black beans, and red beans. Skip on the seasoned beans for chili.
Season to taste with salt and pepper. If you want more fire in your chili, grab the Tabasco. Making Chili is a creative exercise so feel free to experiment.

I know what you were thinking when I suggested the pink slurry, you made that face. You're used to browning your hamburger aren't you? I often do that too but this is a faster method and you don't have the skillet to clean. Also the chili will have a much smoother texture. I also like to make a large pot of this chili to warm up and eat later in the week.

* Williams Original Chili Seasoning. I was a full grown man before I knew that there was any other kind of chili seasoning. Williams has been at it since 1934 and you can consistently turn out a good bowl of chili every time. The flavors are wonderful and not too hot and you can serve it to your kids or your grandma. If you want to feel the burn, that's what the little red bottles are for.

http://williamsfoods.elsstore.com/view/category/224-williams/

Check out the other Chilidog site. http://curmudgeonprovocateur.blogspot.com/