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I responded in anothers thread about bread machine bread,
I bake my own using such a machine, I have a sunbeam and picked up a cuisinart as a backup that is still in the box. I ruined 20 or so until I started on this recipe and its offspring simple pumpernickel bread in baking pan 1 and 1/4 hot tap water 4 tsp butter or margerine 1/8 cup molassas 1/8 cup honey 1tsp cocoa poweder 2 tsp salt 1 and 1/2 cup rye flour 2 and 1/2 cup white bread flour in the little whole poke a hole in flour thing. 3 tsp of yeast, quick style. bread machine style etc. set to whole wheat setting and light crust. my sunbeam machine timer goes 3.40 for it. I stopped using AP flour as the bread was too dence I do mix wheat and white bread flour for whole wheat bread though you can make variations from this recipe drop the molassas and use straight honey for a lighter rye, add a tlbsp carroway seed for a real rye taste use wheat instead of rye flour for whole wheat if u make just white, cut yeast to 2 and 3/4 or one packet as the flour isnt as dense add a cup of whole grain. muselix or bran ceral for added fiber, this will need the 3 tsp of yeast as well. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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How 'bout quick, easy, and good refried beans. I tried one from The Food Network last night and they tasted like garbage and got pitched into the trash.
Thanks! 
AB |
We have room for but one flag, the American flag...we have room for but one language here, and that is the English language...and we have room for but one sole loyalty and that is a loyalty to the American people.
Theodore Roosevelt 1907
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Refried beans are prepared with either black or pinto beans. Once the beans have been prepared charola style meaning raw beans are soaked overnight and then stewed. The beans are then drained of most of the remaining liquid, converted into a paste with a potato/bean masher and fried with lard, in a skillet
If a vegetarian version is desired, vegetable oil may be substituted for the lard. Often, onion, garlic, and spices are sautéed in the oil before the beans are added. The cooked beans are then partially or completely mashed and bean or chicken/vegetable stock is added if the consistency is too dry. the big secret in Mexican restaurants is LARD, lots of Lard, they use lard by the spoonful..I am suprised there isnt a Lard Tortilla on the menu,,huge hunk of white Lard wrapped in a white flour tortilla with white cheese and salsa hows that for a visual? Or maybe even Lard Nachos, lard enchiladas, Lard sopopillas...hmmm doughnuts... ok here goes. INGREDIENTS 1 pound dry pinto beans 2 onions, diced 1 clove garlic, minced 2 teaspoons salt 1 1/2 teaspoons pepper 3/4 cup lard or butter or olive oil..Lard is a huge flavor key! DIRECTIONS clean the beans, look for rocks or anything that looks NOT RIGHT Soak pinto beans overnight in 1 quart of water discard this water. Place beans into a large saucepan, and add water(or a light chicken stock) to cover to twice the depth of the beans. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. you may add additional water to the pan as needed to prevent burning. once soft enough to squash easily..poor beans into collender. [I usually save the juice for a quick veggie bean soup!!and you may get too dry when refrying] Mash the beans with a potato masher, place beans in a large skillet and heat slowly, cooking out additional water, as beans appear to dry out, start to mix in the Lard, butter, oil. Continue cooking, stirring until the mixture is thick and the oils are absorbed. Adjust seasonings to taste with a bit more salt and or pepper or hot sauce.. CHEF OH WAIT,, you wanted quick and easy.. 
Goya Traditional Refried Pinto Beans Old El Paso Traditional Refried Beans Ortega Refried Beans Taco Bell Home Originals Refried Beans |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Mornin', Chef.
Dumb question for ya here........I took your advice and bought a "no stick" teflon egg pan. I'm using it only for eggs. I have never used this non-stick stuff and don't know the proper technique. 
Do you put a little oil/butter in when you're heating the pan? Leave it completely dry? Do you ever wash it? Or always just wipe it out with a paper towel? TIA. |
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Originally Posted By Feral:
Mornin', Chef. 
Do you put a little oil/butter in when you're heating the pan? Leave it completely dry? Do you ever wash it? Or always just wipe it out with a paper towel? TIA. Hey Feral Not a dumb question at all.. you Can cook eggs in a New teflon pan with no oil,,I personally think they will taste like ass, well, they wont taste good. so, yes a bit of butter or olive oil just enough to get a small puddle and move it around a bit and drop your eggs. in the thread there is a decription on egg cooking and I think more than one discussion on omelettes. it is a practiced art and there are some hints there. cleaning, yes you can clean it, no scrubbies on the inside less you have to and use plastic scrubers only. as I have mentioned before, I dont, I just wipe them down with a paper towel and place on a back burner till next time, I have advised on the $8 or under model for eggs and when it gets "discustin" toss and get a new one. I would not soak an egg pan less I had really scorched it..if you scorch a teflon pan to the point you have to soak it. it will not make a very good egg pan with out seasoning with heat and oil from my experince. wives dont usually go for this method. Having had more than enough wives,,I do as I please but..[img='middle']http://www.ar15.com/images/smilies/icon_smile_big.gif" /> so wash the outside as you must but do as little cleaning on the inside as you can get away with. I am going to go back on my advise a bit. about every 3 months or so, I will throw the teflon egg pan into the sink for a cleaning, if it isnt burned or scorched too much, just to get the grease off of it hope I coverd your question[img='middle'] CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By mudhog79:
Originally Posted By mudhog79:
Ok,
Originally Posted By douglasmorris99:
Originally Posted By mudhog79:
Douglasmorris99, Im planning on having the in-laws and grandparents over during the Christmas holidays. I would like to Roast a few Beef tenderloins. How do you best suggest to do this? Do i need a roasting rack or can i just just a cast iron skillet? What do you suggest i put on the beef prior to roasting? Thanks thank you, another very good pre Christmas food question...but,, I can understand giving the Grandparents a nice meal but usually in-laws are barely worth a Christmas ham let alone Beef Tenderloin, though I did have 2 sister in laws I would have liked to give a Christmas Goose to...  .
roasted tenderloin, like prime rib mentioned above really need to be served Rare and a minimum of Medium Rare to enjoy the true flavor, beyond that, have a nice salisbury steak and leave the real meat for the grownups please.. 
Roasted beef tenderloin with shallots Ingredients 3/4 pound shallots, halved lengthwise and peeled 1 1/2 tablespoons olive oil salt and pepper to taste 3 cups beef broth 3/4 cup port wine (any good red will work port has a more robust distinct flavor though) 1 1/2 teaspoons tomato paste 2-3 pounds beef tenderloin roast, trimmed [watch for silver skin some comercial butchers leave you some, tell them to remove it as it is garbage and shouldnt be paid for..] 1 teaspoon dried thyme 3 slices bacon, diced 3 tablespoons butter 1 tablespoon all-purpose flour Directions Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 120 degrees F (50 degrees C) for rare, about 18-20 minutes. Transfer beef to platter. Tent loosely with foil to hold. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix over medium heat in a small saute pan, 1 1/2 tablespoon butter and flour (roux); whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season to taste with salt and pepper. Cut beef into 1/2 inch thick slices. Spoon some sauce over, garnish and serve.. this recipe doubles, triples etc easily... hope that gets you there..and have a Merry Christmas.. CHEF First off thank you very much douglasmorris99! The dinner that i prepared last night came out much better than i could have every imagined. When everyone walked in all they could talk about was how great everything smelled. In the 30 min they were here they all the sudden got really hungry. Everyone just kept saying how grea the meat and sauce were. I had to fess up and tell them it wasnt my idea i just cooked it. I cooked the meat, the sauce, garlic creamed potatoes, green salad, home made Parker house rolls, and a pineapple upside down cake. Again thank you very much. I will be keeping this one in my back pocket! I wasnt sure on a temp so i roasted the tenderloin at 350°F. GREAT, glad it came out well and you were a success...and look up and check the temp setting 
have a Great 2010 CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By Enigma102083:
Originally Posted By douglasmorris99:
Originally Posted By Enigma102083:
I have a 10lb hunk of beef roast in my freezer. What should I do with it? Thank you for stopping by and presenting my with a challenge but, it is far too broad a question my friend
what kind of beef, top round, inside round, prime rib, tenderloin etc. looking for stews, roasts, steaks, what else do you have to go with it? what do you know about cooking? etc... look under my Index where there are hundreds of suggestions and recipes and see what you can for ideas and lets go from there. thank you and a very Happy New Year. CHEF *runs off to checkl* It's a top round with good marbling and I want to do some sort of slow roast with it. ok,, being one of the lower end on the dollar roast and having a tendency to be a bit dry, though flavorful and roastable...the top round can turn out to be a pretty good roast beef.. SLOW-ROASTED BEEF WITH RED WINE PAN JUICES If you have time, refrigerate the roast on a wire rack set over a paper towel–covered plate for four days. This aging process delivers a tender, more flavorful roast. Make sure, however, that before roasting you trim off the parts of the roast that have dehydrated and turned leathery. Tying the roast makes it compact and evenly shaped. Leftovers from a roasted cut of round, by the way, make excellent roast beef sandwiches. 1 boneless beef roast, 7 to 10 pounds tied crosswise with twine every inch, then tied lengthwise once or twice Salt and ground black pepper and 2 tsp minced garlic 2 tablespoons olive oil ⅓ cup full-flavored red wine 1 cup low-sodium chicken or beef broth 1. Heat oven to 250 degrees. Sprinkle roast with salt and pepper and garlic. Heat oil over medium-high heat in Dutch oven or large, heavy, ovenproof pot. Add roast; sear until brown, about 4 minutes each side. 2. Transfer pot to oven and cook, uncovered, until meat thermometer inserted into thickest part of roast registers 110 degrees, about 1 to 1.5 hours. Increase oven temperature to 500 degrees and cook until internal temperature reaches 130 degrees, about 15 minutes longer. (Cooking times will vary depending on size and shape of roast.) Remove roast from pot; let stand 20 minutes before carving. 3. Meanwhile, set pot over medium-high heat; spoon all but 1 tablespoon fat from pot. Add wine, stirring pan bottom with wooden spoon to loosen brown bits; simmer until wine reduces to glaze—about 2 minutes. Add broth; simmer until sauce reduces and thickens slightly, 1 to 2 minutes longer. (For pan juices with a little extra body, juices can be thickened at this point with 1 teaspoon cornstarch dissolved in 1 tablespoon water.) Cut roast into thin slices, adding meat juices to pan juices. you can also add carrots, onions, celery, potatoe, parsnips, beets and turnip to your roasting pan and allow these to simmer in the natural juices as your side dishes... hope that helps CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By powdershots:
you cut your prime rib off the bone and put back together with string before you rost? pan sear sides before oven? not following are you asking or speculating or questioning my methods> CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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WOW Rustee..
sure you're not reminiscing about eating out of a steel pot and missing the ping of an M1 clip being ejected while awaiting the word the Korean war is over? That was several weeks before I was born but did have my share of SOS while in the service..
Thank you I am pretty sure that is exactly how she made it less the brown sugar. Happy New Year Chef and thanks for all your great info and advice |
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Originally Posted By douglasmorris99: That sounds f'ing delicious. I am so doing that this week.Originally Posted By Enigma102083: Originally Posted By douglasmorris99: Originally Posted By Enigma102083: I have a 10lb hunk of beef roast in my freezer. What should I do with it? Thank you for stopping by and presenting my with a challenge but, it is far too broad a question my friend what kind of beef, top round, inside round, prime rib, tenderloin etc. looking for stews, roasts, steaks, what else do you have to go with it? what do you know about cooking? etc... look under my Index where there are hundreds of suggestions and recipes and see what you can for ideas and lets go from there. thank you and a very Happy New Year. CHEF *runs off to checkl* It's a top round with good marbling and I want to do some sort of slow roast with it. ok,, being one of the lower end on the dollar roast and having a tendency to be a bit dry, though flavorful and roastable...the top round can turn out to be a pretty good roast beef.. SLOW-ROASTED BEEF WITH RED WINE PAN JUICES If you have time, refrigerate the roast on a wire rack set over a paper towel–covered plate for four days. This aging process delivers a tender, more flavorful roast. Make sure, however, that before roasting you trim off the parts of the roast that have dehydrated and turned leathery. Tying the roast makes it compact and evenly shaped. Leftovers from a roasted cut of round, by the way, make excellent roast beef sandwiches. 1 boneless beef roast, 7 to 10 pounds tied crosswise with twine every inch, then tied lengthwise once or twice Salt and ground black pepper and 2 tsp minced garlic 2 tablespoons olive oil ⅓ cup full-flavored red wine 1 cup low-sodium chicken or beef broth 1. Heat oven to 250 degrees. Sprinkle roast with salt and pepper and garlic. Heat oil over medium-high heat in Dutch oven or large, heavy, ovenproof pot. Add roast; sear until brown, about 4 minutes each side. 2. Transfer pot to oven and cook, uncovered, until meat thermometer inserted into thickest part of roast registers 110 degrees, about 1 to 1.5 hours. Increase oven temperature to 500 degrees and cook until internal temperature reaches 130 degrees, about 15 minutes longer. (Cooking times will vary depending on size and shape of roast.) Remove roast from pot; let stand 20 minutes before carving. 3. Meanwhile, set pot over medium-high heat; spoon all but 1 tablespoon fat from pot. Add wine, stirring pan bottom with wooden spoon to loosen brown bits; simmer until wine reduces to glaze—about 2 minutes. Add broth; simmer until sauce reduces and thickens slightly, 1 to 2 minutes longer. (For pan juices with a little extra body, juices can be thickened at this point with 1 teaspoon cornstarch dissolved in 1 tablespoon water.) Cut roast into thin slices, adding meat juices to pan juices. you can also add carrots, onions, celery, potatoe, parsnips, beets and turnip to your roasting pan and allow these to simmer in the natural juices as your side dishes... hope that helps CHEF |
"I don't mind spiders, but I HATE, absolutely HATE spiders that are perverts. I could see him looking at me in anticipation for me to drop my pants." -- FiftyCalibre
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Chef, I'd like to try one of the chili recipes on page 42, but I can't find 'Texas-style' chili powder at my grocery store. If I substituted regular chili powder, is there another spice I can add to make it similar to the Texas style? If I just used regular chili powder, would it be a big difference in taste?
Thanks |
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Originally Posted By Marauder777:
Originally Posted By douglasmorris99:
Originally Posted By Marauder777:
Thanks Chef! I've put a simple cure on it and will give updates after it's time to smoke it. exellent, thank you,,Pics would be good
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Andras:
Chef, I'd like to try one of the chili recipes on page 42, but I can't find 'Texas-style' chili powder at my grocery store. If I substituted regular chili powder, is there another spice I can add to make it similar to the Texas style? If I just used regular chili powder, would it be a big difference in taste? Thanks good question, those recipes are from participants of the Terlingua Chili cook off amongst others in my Beloved Texas so I cannot give thier exact thought on Texas Chili Powder so, lets go in this direction.. this is a bulk recipe just divide by the amount you want to make, and it will get you where you want to be Texas Chili Powder Blend Ingredients * 5 tsps fresh coarse ground black pepper . * 5 tsps cayenne pepper . * 6 tbsps ground cumin . * 5 tbsps garlic granules . * 3 tbsps onion powder . * 1 c dried ancho chile powder . * 2 tbsps kosher salt HOW about a pic when complete? good luck and let us NOT start the whole, bean no bean fiasco here PLEASE 
CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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One final question I forgot to add, the recipe (I'm looking at the Yahoo Chili recipe) calls for a 14.5oz can of beef broth.
My store had a 10oz can of concentrated beef broth (=20oz regular strength). Should I add it diluted 1:1 or at the concentrated strength? Thanks again. |
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Originally Posted By Andras:
One final question I forgot to add, the recipe (I'm looking at the Yahoo Chili recipe) calls for a 14.5oz can of beef broth. My store had a 10oz can of concentrated beef broth (=20oz regular strength). Should I add it diluted 1:1 or at the concentrated strength? Thanks again. you are welcome, you can use the 10oz and water I would hold off that 5oz or so back until I simmered the chili out a bit, see if it needs more liquid, if not, saute 1/2 an onion until clear, add that 5oz left over beef stock to it, simmer 5min and enjoy a bit of onion soup Remember in reading the thread I stress, have some fun, experiment a bit, most recipes are suggestions, you can follow along and make it your own with some minimal changes and adjust it according to your likes and availability of product The only "carved in stone" ingredients tend to be baking recipes, as they are chemistry in getting the desired finish VS making a soup which has a bit more fluidity in its creation. keep us posted! CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Andras: Chef, I'd like to try one of the chili recipes on page 42, but I can't find 'Texas-style' chili powder at my grocery store. If I substituted regular chili powder, is there another spice I can add to make it similar to the Texas style? If I just used regular chili powder, would it be a big difference in taste? Andras: Along with Chef Morris' recipe, here is another one you might try. All these peppers are available dried at our local chain supermarkets. I don't know if they are as easily available where you are, so YMMV. It's an Alton Brown's recipe that I've made several batches of, slightly varying the mix of pepper types on a whim: Ingredients
DirectionsPlace all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months. [ETA] I process the chili powder in a blender. To keep the plastic lid from becoming infused with chili powder smell/taste, I put some loose plastic foil across the top before putting the lid on. |
Daddy loves you. Now go away.
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HAPPY NEW YEAR
Many parts of the U.S. celebrate the new year by consuming black-eyed peas. These legumes are typically accompanied by either hog jowls or ham. Black-eyed peas and other legumes have been considered good luck in many cultures. The hog, and thus its meat, is considered lucky because it symbolizes prosperity. Cabbage is another "good luck" vegetable that is consumed on New Year's Day by many. Cabbage leaves are also considered a sign of prosperity, being representative of paper currency. In some regions, rice is a lucky food that is eaten on New Year's Day. I personally can not abide the taste of black eye'd pea's or black beans for that matter... but, here is a speedy way to make some rather tasty dishes with said offending legumes Basic Black eye'd pea's Ingredients * 3 cups water * 1 pound dry black-eyed peas * 2 smoked ham hocks * salt to taste * 1/2 teaspoon black pepper * 1 bay leaf Directions 1. Rinse dried peas thoroughly, sorting any tiny pebbles or other debris. 2. In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone. 3. Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve. black eye pea stew Ingredients * 1/4 cup butter * 1 small onion, chopped * 1 small green bell pepper, seeded and chopped * 8 ounces smoked sausage, sliced * 8 ounces of diced cooked ham * 1 tablespoon garlic powder * 1/2 teaspoon salt * 1/2 teaspoon pepper * 2 lbs of cooked black-eyed peas(can be canned) * (1 inch) cube smoked hog jowel for luck, (salt pork of fat back can be sub'd but will only make you 1/2 as lucky) * 3/4 cup water * 1/2 cup cooked white rice * 1/2 cup shredded Cheddar cheese Directions 1. Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and smoked sausage. Season with garlic powder, salt and pepper. Add the black-eyed peas and ham and hog jowel for luck for the next year! Pour in the water and bring to a boil. Simmer over low heat for 1/2 hour. When ready to serve, stir in cooked rice and serve topped with cheese melted under the broiler.. black eye'd pea salad ngredients * 1 cup dehydrated sun-dried tomatoes * 2 pounds of cooked black-eyed peas, drained (can be canned) * 1/2 small red onion, chopped * 1 small green bell pepper, chopped * 6 ounce crumbled feta cheese * 1/3 cup olive oil * 1/4 cup balsamic vinegar * 1 tablespoon Dijon mustard * 1 tablespoon honey Directions 1. Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened. Drain, and cut into strips. 2. In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta. 3. In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving. Auld Lang Syne Should auld acquaintance be forgot, And never brought to mind? Should auld acquaintance be forgot, And auld lang syne? For auld lang syne, my dear, For auld lang syne, We'll tak a cup of kindness yet, For auld lang syne! And there's a hand my trusty fiere, And gie's a hand o thine, And we'll tak a right guid-willie waught, For auld lang syne For auld lang syne, my dear, For auld lang syne, We'll tak a cup of kindness yet, For auld lang syne! |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Hey Chef!
I'm thinking of changing careers (at age 43) and enrolling in culinary school to acquire a diploma in culinary arts. What jobs/pay level can I expect straight out of school? Will the pastry part of the program make much more marketable, or should I just go with the (cheaper and shorter) Sous Chef de Cuisine program? I have lots and lots more questions, so just tell me anything you think I should know. I assume these answers I'm looking for will be very different according to region. Assume: School @ Culinary Institute LeNotre in Houston, Graduate with good understanding/mastery of subject matter, first job in Houston area, but would like to eventually relocate to Denver, Colorado Springs, Steamboat Springs, Santa Fe.... ETA: Just read your 5000th post––good info! Thanks! |
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Originally Posted By LBR223:
Hey Chef! I'm thinking of changing careers (at age 43) and enrolling in culinary school to acquire a diploma in culinary arts. What jobs/pay level can I expect straight out of school? Will the pastry part of the program make much more marketable, or should I just go with the (cheaper and shorter) Sous Chef de Cuisine program? I have lots and lots more questions, so just tell me anything you think I should know. I assume these answers I'm looking for will be very different according to region. Assume: School @ Culinary Institute LeNotre in Houston, Graduate with good understanding/mastery of subject matter, first job in Houston area, but would like to eventually relocate to Denver, Colorado Springs, Steamboat Springs, Santa Fe.... ETA: Just read your 5000th post––good info! Thanks! thank you for your compliment,,and WOW,, starting over at 43, posssible? yes, viable? yes, dangerous as in risky?, yes.. first question is what;s your background? next is what kind of shape are you in? what are you willing to do and how much bullshit are you willing to swallow once hitting the workforce? how flexible are you on your hopes,, I WOULD HAVE LOVED to stay in a lot of places over the years and MANY get to do so but lot's of folks LOVE COLORADO. but My experience and work history turned into "fixing" broken properties at 40, this led to HIGH income but bouts of unemployment..you fix things, and you get to expensive to keep and bored. adding your pastry education, you are looking at age 45 or 46? when graduating, 2 years Sous and another 1 or 2 for Pastry school..I am assuming... you will be competing with 20somethings for the same job. same money, The Chef at a hotel is gonna flip a coin in his decision making as there is a lot to be said for life experience V youth and vitality. IF I were doing the hiring I would rather hire a Sous with ZERO Experience and train him my way, having a mature person would be head and shoulders over a 22yr old, BUT you're expectations will be higher, YOU'ER desire to succeed could be a risk to MY POSITION..LOTS THERE there is a VERY strong CHEFS ASSOC in Houston Texas Chefs contact Charles L. Duit or Michael Scott, I have been out of the Assoc for more than a dozen years(I left Texas for a bit) and havnt been associated with the TCA in that long at least and I have been out of the Houston mkt for 30 years,,talk to these guys, they are working, and can send you in the right direction or back to another path. I have been out of the game for 4 years now and really not 100% on salaries today, with 10% unemployment, there are lots of Sous looking for work as they are first to get the axe in cutbacks. with business travel down, every body will be down,,Restaurants do well in bad times and good times historically, Joe Average will spend his last dollar in a restaurant V grocery store but we have 1000's of choices as to where to spend that dollar, far more than ever in history.. PASTRY Chefs, Good ones, are employeed and in demand but a very small market and many long term jobs out there, and you are looking at large Hotels and Country Clubs predominatly. It can be done, you can be successful, it will be challenging, get with some working Chefs in your area, go to a meeting or two with the TCA or ACF and get to know a few folks even volunteer to work a few shifts in some big houses, HOTELS are best for this, less questions asked of Chefs there Vs Restaurants..get some hands on abuse before you jump CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Hi Chef!
Sorry it took me all day to reply, I saw your post this morning before I left for work, but didn't have time to get back to ya. Background: Mostly construction and remodeling. At first glance(at my resume and my person), not the guy you'd pick as "most likely to be a chef". If you think about it, though, our professions may have more in common than most people think. Buildings have a "base" (foundation), a "framework" (wood or metal framing), and a finishing treatment (or several) inside and out. In shape? Yeah. I'm 5'11" or so weigh about 185 or 190. Flexible? Yep. I just mentioned those cities because I'd like to get back to get back closer to "home". I spent several years, and have many very good friends in the Cheyenne/Laramie area, and would like to move closer to that area. Those are just some larger cities near where I'd like to be. I'd probably not be into the NY or LA Foodie scenes. Willingness? I'm willing to do what it takes to be: Gainfully employed and happy. Bullshit? I can swallow some in small amounts. What kind of BS we talking here? Semen, NO! Curriculum @ Culinary Institute LeNotre is 20 weeks(748 clock hours) for the Sous Chef de Cuisine(40 weeks of nights, probably my option), or 30 weeks(1122 clock hours)(60 wks nights) for the Sous Chef of Culinary arts, which includes 10 weeks of beginnning pastry. Thanks for the advice, I'll try to get in touch with the TCA and/or hte TCF and go from there... |
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Originally Posted By Feral:
Hi Chef, I'm cooking up some chicken stock today and I found a couple quarts of turkey stock frozen from last Thanksgiving. How long will frozen stock keep? Can I thaw it out and add it to the stock I'm making today? Thanks. HEY Feral.. frozen for a year is about the recomended end of most products,,"recomended" being the key word with stocks, as there is little or NO solids to be effected by frost bite I would say there should be little effect from long term freezing(remember the mastadons). I would slack it out a bit, insure the taste is OK (should be) and yes, add it to my fresh stock for reconstitution after bringing it to a full boil to avoid souring your stock by adding cold to hot and to insure all things should be dead as they should be.. we would NOT want to turn the Ferals into zombies....even though All Hollows Eve is nye upon us  ..
thank you and have a GREAT DAY I am out to check on cows...
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Matt45:
Good Deal Chef, I'll keep you posted....with Pics. My only question- "mis en plaz" Everything in it's Place? My only reference for that is the French term for kitchen layout and organization...... ok so WaHTF gets roast pig pics, but does old Chef get roast pig pic's 
WaHTF gets Beer, but does old Chef get beer
WaHTF gets pig meat and cupakes, WTH does Old CHEF GET 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99: frozen for a year is about the recomended end of most products,,"recomended" being the key word with stocks, as there is little or NO solids to be effected by frost bite I would say there should be little effect from long term freezing(remember the mastadons). I would slack it out a bit, insure the taste is OK (should be) and yes, add it to my fresh stock for reconstitution after bringing it to a full boil to avoid souring your stock by adding cold to hot and to insure all things should be dead as they should be.. we would NOT want to turn the Ferals into zombies....even though All Hollows Eve is nye upon us ..thank you and have a GREAT DAY I am out to check on cows... Good advice as usual, Chef. I wouldn't have thought about the potential perils of adding cold to hot. In any case, the frozen stock was a little "off" when it thawed, so we gave it to the batn cats. They liked it just fine. |
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Hey Chef.
Got another question. Looking to make some Calzone. I've looked all over the net, trying to find a recipe than actually led to a good finished product, only to be disappointed. What's your favorite Calzone recipe? Any techniques to get the dough just right. Thanks! |
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Originally Posted By MK262:
Hey Chef. Got another question. Looking to make some Calzone. I've looked all over the net, trying to find a recipe than actually led to a good finished product, only to be disappointed. What's your favorite Calzone recipe? Any techniques to get the dough just right. Thanks! 1. Go to Wal-mart. 2. Buy a frozen pizza 3. defrost. 4. fold in half 5. bake it TRG |
Uncle Ruckus is my hero.
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Originally Posted By TheRedGoat:
Originally Posted By MK262:
Hey Chef. Got another question. Looking to make some Calzone. I've looked all over the net, trying to find a recipe than actually led to a good finished product, only to be disappointed. What's your favorite Calzone recipe? Any techniques to get the dough just right. Thanks! 1. Go to Wal-mart. 2. Buy a frozen pizza 3. defrost. 4. fold in half 5. bake it TRG 
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Originally Posted By TheRedGoat:
Originally Posted By MK262:
Hey Chef. Got another question. Looking to make some Calzone. I've looked all over the net, trying to find a recipe than actually led to a good finished product, only to be disappointed. What's your favorite Calzone recipe? Any techniques to get the dough just right. Thanks! 1. Go to Wal-mart. 2. Buy a frozen pizza 3. defrost. 4. fold in half 5. bake it TRG quicker 'n dirtier alternative - microwave a 99¢ Tony's for 4 four minutes, then roll up like burrito |
Order some golf shoes... otherwise we'll never get out of this place alive
.308- because people have a strange tendency to get behind things when you start shooting at them.
.308- because people have a strange tendency to get behind things when you start shooting at them.
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Originally Posted By 53vortec:
Originally Posted By TheRedGoat:
Originally Posted By MK262:
Hey Chef. Got another question. Looking to make some Calzone. I've looked all over the net, trying to find a recipe than actually led to a good finished product, only to be disappointed. What's your favorite Calzone recipe? Any techniques to get the dough just right. Thanks! 1. Go to Wal-mart. 2. Buy a frozen pizza 3. defrost. 4. fold in half 5. bake it TRG quicker 'n dirtier alternative - microwave a 99¢ Tony's for 4 four minutes, then roll up like burrito frozen pizza Calzonurrito's HMM HMM HMM right up there with Barak Hussien Obama HMM HMM HMM and bout about as appitizing to this old cook.....
shame on Ya's bringin that stuff into my thread,,like fartin in church it is..... 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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CALZZONES, as others have stated is basiclly a folded over Pizza, and as discussed farther back in the thread
the fresh Pizza today isnt much different than the Pizza the Roman Centurian carried in his Kit for battle..keeping in mind Calzones do not historiclly have "gravy" sliced tomatoes maybe, but not tomato/pizza "sauce" sadly, this is where "hot pockets" came from 
Classic Italian Calzone INGREDIENTS 1 (.25 ounce) package active dry yeast 1 cup warm water 1 tablespoon olive oil 1 teaspoon white sugar 1 teaspoon salt 2 1/2 cups all-purpose flour, divided 1 teaspoon olive oil 1/2 cup ricotta cheese 1 1/2 cups shredded Mozzarella cheese 1/2 cup diced pepperoni 1/2 cup sliced fresh mushrooms 1 tablespoon dried basil leaves 1 egg, beaten DIRECTIONS To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill. Preheat oven to 375 degrees F (190 degrees C). When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot BREAD Machine recipe INGREDIENTS 1 1/4 cups water 1 teaspoon salt 3 cups bread flour 1 teaspoon dry milk powder 1 1/2 tablespoons white sugar 2 teaspoons active dry yeast 3/4 cup pizza sauce 4 ounces pepperoni sausage, chopped 1 1/4 cups shredded mozzarella cheese 2 tablespoons butter, melted DIRECTIONS Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle. After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. hope that gets you where you wanna go CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By 53vortec:
Originally Posted By TheRedGoat:
Originally Posted By MK262:
Hey Chef. Got another question. Looking to make some Calzone. I've looked all over the net, trying to find a recipe than actually led to a good finished product, only to be disappointed. What's your favorite Calzone recipe? Any techniques to get the dough just right. Thanks! 1. Go to Wal-mart. 2. Buy a frozen pizza 3. defrost. 4. fold in half 5. bake it TRG quicker 'n dirtier alternative - microwave a 99¢ Tony's for 4 four minutes, then roll up like burrito frozen pizza Calzonurrito's HMM HMM HMM right up there with Barak Hussien Obama HMM HMM HMM and bout about as appitizing to this old cook.....
shame on Ya's bringin that stuff into my thread,,like fartin in church it is.....
If it is worth saying once, it is worth saying twice. TRG |
Uncle Ruckus is my hero.
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Originally Posted By douglasmorris99:
Originally Posted By 53vortec:
Originally Posted By TheRedGoat:
Originally Posted By MK262:
Hey Chef. Got another question. Looking to make some Calzone. I've looked all over the net, trying to find a recipe than actually led to a good finished product, only to be disappointed. What's your favorite Calzone recipe? Any techniques to get the dough just right. Thanks! 1. Go to Wal-mart. 2. Buy a frozen pizza 3. defrost. 4. fold in half 5. bake it TRG quicker 'n dirtier alternative - microwave a 99¢ Tony's for 4 four minutes, then roll up like burrito frozen pizza Calzonurrito's HMM HMM HMM right up there with Barak Hussien Obama HMM HMM HMM and bout about as appitizing to this old cook.....
shame on Ya's bringin that stuff into my thread,,like fartin in church it is.....
It's like deja vu all over again. TRG |
Uncle Ruckus is my hero.
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Originally Posted By douglasmorris99: Originally Posted By Matt45: Good Deal Chef, I'll keep you posted....with Pics. My only question- "mis en plaz" Everything in it's Place? My only reference for that is the French term for kitchen layout and organization...... ok so WaHTF gets roast pig pics, but does old Chef get roast pig pic's WaHTF gets Beer, but does old Chef get beer WaHTF gets pig meat and cupakes, WTH does Old CHEF GET Apologies Chef! I'll try to make up for it with foodie pics the WAHTF didn't get! I first went and got the bannanna leaves from an Asian food market, natural burlap and duck canvas from JoAnn's fabrics. (No, no-one gets to take away my ManCard for going a fabric store....I open carried in there, and you should have SEEN some of the looks I got! )The pig was about 85#, brought him home live in a dog kennel in the back of the truck Weds night, immediately took him, a buddy, gloves, a brazing torch w/ duckbill attachment, some rope, 5 gal of water, two sharp knives, and a .38SPCL up on the Mountian. A 6-pack later, one cleaned piggy was hanging in the garage. We salted the inside after washing him down with the hose outside, and wrapped him loosely with an old bedsheet. His hanging weight was pretty near 60#. Pit prep started Fri night, we lined the bottom of the pit with local rock, and burnt up nearly 1/3 of a cord of wood to "season" the pit. Flash foward to Sat Morn- We injected about 2 cups of Yoshida's Teriyaki Marinade in all of the large muscle groups in total. I didn't want the taste to be too strong, and we bent the crap out of our syringe. Meanwhile, after getting another 1/4 of a cord or so burnt up in the pit, we had an coal bed of around 5 to 6 inches. I have some apple trees that need thinning, so still-yet-green saplings went in.  Followed by a mix of cherry, hickory chips, and mesquite chunks that had been soaked for 24 +/- hours  Once we got some "good" smoke, the pig, stuffed with one HOT-ass rock from the pit (triplewrapped in tinfoil)lemons, pineapple and apples, wrapped in bananna leaves, wet burlap, wet canvas, and chicken wire was laid in the pit.  Covered with non-galvanized tin.  Covered with about 6-8" of dirt until NO smoke was escaping except out of the chiminy.   We then sat back, enjoyed beverages and company for the next 5 hours....I figured that I needed to err on the side of caution, since Mrs45 was dead set against me using HER probe thermometer. I also roughly figured that as well trapped as the steam and moisture already exsisting in the pig was, it wasn't really going anywhere, and it was just going to get moister. Piggy diassection 101-Note the rock.   First things being first, as soon as we got the pig out, we unwrapped only the ends, and took instant read temps of the front shoulder, and haunches....5 reading, all over 165. In unwrapping the remainder of the hog, things proved interesting, when I pulled off the front legs with no effort, in trying to get the bananna leaves offs. That sucker was TENDER and MOIST!!!!!!!!! We had a pretty good tasting pig, but it was mostly the pig. Next time we're going to definetly do a dry chipoltele pepper/sweet rib rub on the inside, and I think we're going to take a crack at roasting over steaming.....all in all, I'd say I, and the WAHTF, are a 100% "GO" at this event!
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"I never walk into a place I don't know how to walk out of." DeNiro, RONIN
migradog: Because he's Matt45 and facts matter.
migradog: Because he's Matt45 and facts matter.
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Originally Posted By douglasmorris99:
CALZZONES, as others have stated is basiclly a folded over Pizza, and as discussed farther back in the thread the fresh Pizza today isnt much different than the Pizza the Roman Centurian carried in his Kit for battle..keeping in mind Calzones do not historiclly have "gravy" sliced tomatoes maybe, but not tomato/pizza "sauce" sadly, this is where "hot pockets" came from
Classic Italian Calzone INGREDIENTS 1 (.25 ounce) package active dry yeast 1 cup warm water 1 tablespoon olive oil 1 teaspoon white sugar 1 teaspoon salt 2 1/2 cups all-purpose flour, divided 1 teaspoon olive oil 1/2 cup ricotta cheese 1 1/2 cups shredded Mozzarella cheese 1/2 cup diced pepperoni 1/2 cup sliced fresh mushrooms 1 tablespoon dried basil leaves 1 egg, beaten DIRECTIONS To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill. Preheat oven to 375 degrees F (190 degrees C). When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot BREAD Machine recipe INGREDIENTS 1 1/4 cups water 1 teaspoon salt 3 cups bread flour 1 teaspoon dry milk powder 1 1/2 tablespoons white sugar 2 teaspoons active dry yeast 3/4 cup pizza sauce 4 ounces pepperoni sausage, chopped 1 1/4 cups shredded mozzarella cheese 2 tablespoons butter, melted DIRECTIONS Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle. After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. hope that gets you where you wanna go CHEF Thanks Chef.
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MATT45
EXCELLENT POST, those are the kind I really like,, and looks to be an excellent job on the pigmeat as well,, thank you for sharing your experience and seems you have it down pretty good, many hands making light work it appears,, next, IF I were you, as you have space, time and handy assistants. would do a spit roast, I many years ago did a 1/2 cow on a spit,,once was enough 3 days of cooking, was excellent but...3 days of cooking 
if that is your house it looks like mine,
thank you again CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
I thought I would post a few pics of what is now my mostly organized kitchen at my new home..and what Texas winter looks like
my front yard on icy morning..yes, this is pretty much as bad as it gets
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By tok762:
Pheasant dishes are sought. Favorite? MY Ag Agent is coming out to the house wednesday, going to ask him about pheasants in N Texas,,hmm roasted pheasant Ingredients 3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed Salt Freshly ground black pepper 1 onion, peeled and coarsely chopped 1 carrot, peeled and coarsely chopped 1 orange, halved 3 sprigs fresh thyme 6 slices thick-cut bacon, cut in half 1/4 cup Madeira 1 cup rich chicken stock 2 tablespoons cold, unsalted butter Directions Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven. Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant. Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce. Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper. Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce *Note: Wild pheasants are usually smaller birds, and thus will cook in less time. If you are using wild pheasants, please adjust the recipe accordingly pheasant with honey Ingredients 1 cup raw bacon, chopped (about 1/2 pound or 6 to 8 slices) 3 (2 to 3 pound) pheasant, separated into legs, breasts, and thighs 1 cup dry red wine 1 pound pearl onions, blanched for 2 minutes in boiling water and skins slipped off 1 teaspoon cracked peppercorns 2 bay leaves 1 tablespoon chopped fresh tarragon leaves Salt, to taste (about 1 teaspoon) 1 tablespoon chopped fresh mint leaves 1/4 cup honey 1/4 cup sour cream 6 small sprigs fresh mint, for garnish Directions Render bacon in a Dutch oven over medium heat. Add pheasant parts and sear on all sides, then add red wine and onions. Sprinkle cracked pepper, bay leaves, tarragon, salt and mint over pheasant parts. Reduce heat to low and cover pot. Cook until tender and juices run clear (no longer pink), about 25 minutes. Remove pheasant carefully to a utility platter, cover and set aside to keep warm. Transfer liquids from pot to a heat resistant glass container (such as a 2 or 3 cup measuring vessel) and allow the layer of fat to rise to the top. Spoon or pour off most of the fat and return the rest of the juices, herbs, bacon and onions to the pot over medium heat. Add cranberries to the sauce and cook until the berries pop to make a rustic sauce. Remove from heat, discard bay leaves, and whisk in honey and sour cream. Arrange pheasant on serving dish, spoon sauce over, and garnish with mint. Country style, Meditarinan.. Ingredients 2 small pheasants 2 tablespoons lardo or fat back 1 onion, diced 4 sage leaves 2 bay leaves 3 cloves garlic, chopped 2 rosemary branches 1 (16-ounce) can peeled tomatoes and their juices, crushed by hand 1 ladle chicken stock 8 slices pancetta Salt and pepper, to taste 1/4 cup chopped fresh parsley Directions Quarter the birds and season with salt and pepper. In a 14 to 16-inch skillet, heat the lardo over high heat. Sear the poultry on all sides, then remove to a plate and reserve. Add the onion, sage, bay leaves, garlic, and rosemary and cook over high heat 5 minutes. Add the stock and tomatoes, bring to a boil, and return the poultry to the pan, each piece wrapped in pancetta (secure with a toothpick if necessary). Reduce to a simmer and cook, uncovered, 30 minutes, or until juices run clear from a piece of the bird. Remove bird pieces to a serving platter, check sauce for seasoning, stir in parsley and spoon over pieces. if you will check the tacked thread, CHEFS INDEX IIRC there are a few other pheasant recipes posted and THANKS for you question.. C HEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99:
I thought I would post a few pics of what is now my mostly organized kitchen at my new home..and what Texas winter looks like http://i45.photobucket.com/albums/f73/douglasmorris99/P1010004.jpg http://i45.photobucket.com/albums/f73/douglasmorris99/P1010005.jpg http://i45.photobucket.com/albums/f73/douglasmorris99/P1010006.jpg http://i45.photobucket.com/albums/f73/douglasmorris99/P1010007.jpg http://i45.photobucket.com/albums/f73/douglasmorris99/P1010008.jpg my front yard on icy morning..yes, this is pretty much as bad as it gets
http://i45.photobucket.com/albums/f73/douglasmorris99/P1280018.jpg Thanks for the pork recipes, Chef. Gonna have to try each one of them. 
Do I need to do anything in particular to adapt my 3-4 lb ham roasts to the recipes for roasts (other than changing ingredient quantities)? Those chop recipes look awesome......gonna start working through our chops this weekend. I like the pics of your kitchen.....I just wish our kitchen looked so tidy.
Looks like you actually have some steam rising from the iced areas in that last pic......I'm envious of that as our outside thermometer currently says 12 deg and our driveway's a skating rink.
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Originally Posted By Feral:
Originally Posted By douglasmorris99:
I thought I would post a few pics of what is now my mostly organized kitchen at my new home..and what Texas winter looks like http://i45.photobucket.com/albums/f73/douglasmorris99/P1010004.jpg http://i45.photobucket.com/albums/f73/douglasmorris99/P1010005.jpg http://i45.photobucket.com/albums/f73/douglasmorris99/P1010006.jpg http://i45.photobucket.com/albums/f73/douglasmorris99/P1010007.jpg http://i45.photobucket.com/albums/f73/douglasmorris99/P1010008.jpg my front yard on icy morning..yes, this is pretty much as bad as it gets
http://i45.photobucket.com/albums/f73/douglasmorris99/P1280018.jpg Thanks for the pork recipes, Chef. Gonna have to try each one of them.
Do I need to do anything in particular to adapt my 3-4 lb ham roasts to the recipes for roasts (other than changing ingredient quantities)? Those chop recipes look awesome......gonna start working through our chops this weekend. I like the pics of your kitchen.....I just wish our kitchen looked so tidy.
Looks like you actually have some steam rising from the iced areas in that last pic......I'm envious of that as our outside thermometer currently says 12 deg and our driveway's a skating rink. your welcome,,let me know how they turn out.,, I am not raising Kids and Livestock anymore,,and the livestock is at times more hassle than the kids and vis versa.. I remember in another kitchen, a 3 day old calf whose Mamma decided wasnt hers and wouldnt milk for him,,living in my kitchen for about 2 weeks. till he was big enough to stand alone and I finally got another cow to mamma him..now that was a messy kitchen, I am neat by nature and nurture and a bit fasidious in my habits and only have me to clean up after..
and if you were curious I LOVE that cusinart bread maker, its a convection model and makes excellent bread,,I am experimenting with some artisan loaves each week, had an oatmeal bran this week, came out nice,,and weighs about 4lbs. cold,,KEEP IT..it was about 60 today and I cut grass(big honking weeds) the last 2 days
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Nice pics, Chef, and glad you are getting settled in!
I've got another project for your back burner, maybe after you get Matt fixed up. What is a really GOOD bagel? I've never been to the NE corner of the US so I don't have any idea about what it takes to make a good bagel. I know that they ARE NOT available in my area! I was introduced to bagels made by a guy in a small shop in a strip mall many years ago and really liked them. I moved away and the shop closed. I haven't had a good bagel since then. My wife makes them once in a while and they are good, just not great. I'm not looking for any shortcut, almost-as-good ways to make them, I want to know how to turn out an great bagel every time. Any tips, or is this one of those specialty items you don't get into? Thanks. |
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Originally Posted By Skunkum:
Nice pics, Chef, and glad you are getting settled in! I've got another project for your back burner, maybe after you get Matt fixed up. What is a really GOOD bagel? I've never been to the NE corner of the US so I don't have any idea about what it takes to make a good bagel. I know that they ARE NOT available in my area! <snip> We're hammerin' the Chef lately...but, having grown up in NJ/CT, I have often wondered why you can't get a good flaky Kaiser roll w/ poppy seeds outside of the NY/NJ/CT area. |
Реальная Милиция!
More Irish Whiskey in 2009
migradog: Because he's Matt45 and facts matter.
More Irish Whiskey in 2009
migradog: Because he's Matt45 and facts matter.
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Originally Posted By Skunkum:
Nice pics, Chef, and glad you are getting settled in! I've got another project for your back burner, maybe after you get Matt fixed up. What is a really GOOD bagel? I've never been to the NE corner of the US so I don't have any idea about what it takes to make a good bagel. I know that they ARE NOT available in my area! I was introduced to bagels made by a guy in a small shop in a strip mall many years ago and really liked them. I moved away and the shop closed. I haven't had a good bagel since then. My wife makes them once in a while and they are good, just not great. I'm not looking for any shortcut, almost-as-good ways to make them, I want to know how to turn out an great bagel every time. Any tips, or is this one of those specialty items you don't get into? Thanks. MATT this ones for you too, and he knows I am working on his request.... You guys have both hit on a sore subject for me,,I too grew up on NY STYLES Bagels, hot and chewy inside, crusty on the outside..and havnt had one in eons...there used to be a guy in Dallas that imported the boiled bagels whole from NY and finished baking them here in Dallas, he as since gone out of business or moved somwhere... anyways his actions led to a conversation with myself and a few other Chefs in that,, ITS THE WATER. we felt truly, the water in NY, Conn, W Mass, S VT and N Penn are the reason Bread, Kaiser rolls, bagels, and Pizza crust all come out with the textures we "new englanders" are familiar with...yes, I said it here, I am a Native of New England but by God I became a Texan as FAST AS HUMANALLY POSSIBLE
that said.. the main secret to crusty bread is STEAM in the oven, when baking, place a pan/pyrex heat proof mug in your oven full of water, allow the water to get to steaming before presenting your ready to bake dough into the oven. and the main secret to Bagels many dont now, especially here in Dallas, is that Bagels are boiled first, allowed to cool then baked to finish. the closest thing I have had outside of the east coast was at a CHINESE OWNED BAGEL SHOP in San Diego, near ShelterIsland.. he boiled his bagels then they went into a rotator oven for finish on perferated pans over GRITS and thy were pretty damn good here are some recipes for you to play with.. INGREDIENTS 1 teaspoon active dry yeast 1 1/4 cups warm milk (110 to 115 degrees F) 1/4 cup butter or margarine, softened 2 tablespoons sugar 1 teaspoon salt 1 egg yolk 3 3/4 cups all-purpose flour DIRECTIONS In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. INGREDIENTS 4 1/2 cups all-purpose flour 3 tablespoons white sugar 1 1/2 teaspoons salt 1 (.25 ounce) package active dry yeast 1 2/3 cups warm water 2 tablespoons margarine 1 tablespoon white sugar 2 teaspoons salt DIRECTIONS Mix together the unsifted flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, yeast, water, and butter in the bread machine on the manual setting. OR, mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast. Heat water and butter to 120-130 degrees F. Add water to dry ingredients; beat 2 minutes at medium speed on mixer. Add 1/2 cup flour, beat at high speed 2 minutes. Stir in more flour to make a stiff dough. Knead 8-10 minutes. Cover and let rise. Punch down. Cover; let rest 15 minutes. Remove from bread machine. Divide dough into 12 pieces; shape 3 pieces into smooth balls. Poke a 1 inch hole in each. Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water. Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more. Drain on towels. Repeat for rest of dough. Place on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Remove from sheets and cool. If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds. INGREDIENTS 2 cups warm water (110 degrees F/45 degrees C) 1/2 (.25 ounce) package active dry yeast 2 tablespoons white sugar 1 tablespoon vegetable oil 7 cups bread flour 1 tablespoon salt 1 tablespoon white sugar 3 tablespoons poppy seeds (optional) DIRECTIONS In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes. Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour). Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes. While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once. Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done. FRENCH DOUGH FOR kaisers baquets etc. INGREDIENTS (Nutrition) 6 cups all-purpose flour 2 1/2 (.25 ounce) packages active dry yeast 1 1/2 teaspoons salt 2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon cornmeal 1 egg white 1 tablespoon water DIRECTIONS In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack. SEND ME SOME CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Chef,
I am looking for a good spicy chili recipe. I want to can some. I find it easier for me to make it, can it, and use it as I need it. Instead of making a whole pot of chili and hoping we eat it all before it makes its way to the back of the fridge. Give me a good spicy and something a little more wife and kids friendly.
-Tim |
PSN ID- tlee_20
(talking about Obama) "Half Honkey, All Donkey" - DDiggler
(talking about Obama) "Half Honkey, All Donkey" - DDiggler
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Originally Posted By tlee_20:
Chef, I am looking for a good spicy chili recipe. I want to can some. I find it easier for me to make it, can it, and use it as I need it. Instead of making a whole pot of chili and hoping we eat it all before it makes its way to the back of the fridge. Give me a good spicy and something a little more wife and kids friendly.
-Tim 
Maaannn your gonna make me do it,,
your gonna make me post a Chili recipe. 
DO YOU KNOW HOW MANY SWINGGING DICKS ARE GOING TO BE POPPING IN HERE TO TELL ME I DONT KNOW HOW TO MAKE CHILI should it have beans or not should you grind your own dried peppers or use preground only or only fresh??? should you add jalepenos or annaheims ground beef or chopped beef or chipped beef??? white chili or red chili, what about green chili with tomotillos?? thicken or not mesa harina or roux yeah GODS MAN, do you now what your asking??  {in best screaming Bones of star trek voice} HE"S DEAD TIM, Thers nothing we can do, HES DEAD!{ in best screaming Bones of star trek voice}
if, after this diatribe you still want some chili recipes I will post some after your reply BUT..I WILL NOT POST MY OWN AWARD WINNING MAGIC CHEF, TEJAS BUBBA, BACK BURNER, BUM BOILER CHILI but, I will post some varities of "chili" at your insistance CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
but i want magic chefs chili recipe 
i understand that "chili" will mean something different to EVERYONE here, i just want to have YOUR input. to hell with the rest of 'em (except Feral, hes cool)
i am a bean in chili kind of guy. i guess because i have never really had it any other way. east tn is known for its deer, not its chili 
i just want something i can make, then can it, and eat it when i dont want to cook a big supper. i canned about 400 pints of different things this year so far. no need to stop now
AAAAAANNNNNNNNNNDDDDDDDDDDDDDDDDD chili, GO! 
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PSN ID- tlee_20
(talking about Obama) "Half Honkey, All Donkey" - DDiggler
(talking about Obama) "Half Honkey, All Donkey" - DDiggler
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Originally Posted By tlee_20:
but i want magic chefs chili recipe
i understand that "chili" will mean something different to EVERYONE here, i just want to have YOUR input. to hell with the rest of 'em (except Feral, hes cool)
i am a bean in chili kind of guy. i guess because i have never really had it any other way. east tn is known for its deer, not its chili
i just want something i can make, then can it, and eat it when i dont want to cook a big supper. i canned about 400 pints of different things this year so far. no need to stop now
AAAAAANNNNNNNNNNDDDDDDDDDDDDDDDDD chili, GO! ok, I am sending the whiners to you,,,and if you like beans, in your chili, cook the beans on the side and add them accordingly I will NOT post a recipe for chili with beans, sorry..I have to live here... these are assorted winning recipes of the, I mean THE ULTIMATE CHILI COOKOFF IN AMERICA and the WORLD THE Terlingua International Chili Championship sponcered by the CASI: The Chili Appreciation Society International, Inc.'s mission is to promote chili and raise money for charity. We are involved in over 500 chili cookoffs per year and raise over $1,000,000.00 annually for local charities. In addition to raising funds for charitable organizations in the United States and participating foreign countries, we seek to educate the public about the historic and cultural significance of chili - an indigenous American tradition. We are working for the adoption of chili as the National Food of the United States. Annually, the Chili Appreciation Society International sanctions over 500 cookoffs that raises over $1,000,000.00 for charity. Corporate CASI, which has the function of sanctioning all of these cookoffs, doing the necessary work to tabulate cookoff results, and putting on the annual Terlingua International Chili Championship, has an annual income of approximately $250,000.00. Out of this annual income, not only were we able to cover all of the associated costs and expenses of the TICC, but we were able to contribute close to $60,000.00 to charity. Keep in mind that CASI is a 501(c)(3) corporation, which means that we have no compensated officers or employees. This allows us to channel all of our excess profits to charity. Join with us on our mission to raise money for charity through the promotion of chili. Enjoy with us the satisfaction we experience in doing what we do. Together we can and will make a difference with chili, and we invite you to be a part of this unforgettable experience. Yahoo Chili Barbara Britton - Mesquite, Texas 1989 Terlingua International Chili Championship Winner Step One 2-1/2 lbs - beef chuck/mock tender or round steak cut in 1/4" cubes 1 tsp - shortening 1 can - (8 oz) No Salt Added Tomato Sauce 1 can - (14-1/2 oz) beef broth 2 tbsp - Texas Style Chili Powder 1 tbsp - Onion Powder 1/2 tsp - Ground Red Pepper 2 tsp - Beef Flavored Base or Instant Bouillon 1 tsp - Chicken Flavored Base or Instant Bouillon 1/2 tsp - Salt 1 tbsp - Chili Powder In a 5 quart Dutch oven, brown beefin shortening (do not drain). Add tomato sauce, beef broth, 2-1/4 cups water. Combine seasonings above and add to beef mixture. Bring to a boil; reduce heat and simmer 1-3/4 hours. You may need to add additional water if chili gets too thick. Step Two 1 tbsp - Ground Cumin 2 tsp - Garlic Powder 3 tbsp - Texas Style Chili Powder 1/4 tsp - Ground Black Pepper Combine spices and add to chili. Cover and simmer 30 minutes. Step Three 1/2 tsp - Salt 1/8 tsp - Ground Red Pepper 1 tbsp - Chili Powder 1 tsp - Ground Cumin 1/2 tsp - Onion Powder Combine spices and add to chili. Cover and simmer 15 minutes. Makes 6 servings. Pedernales River Rat" Chili Lynn Hejtmancik - Austin, Texas 1988 Terlingua International Chili Championship Winner Ingredients 2 lbs - "Chili Grind" Beef Chuck Roast 1 tbs - Bacon Grease Bag #1 3 tbs - Chili Powder 1 tsp - Garlic Powder 2 tsp - Onion Powder 1/2 tsp - Black Pepper 1/2 tsp - Salt 1/2 tsp - Cayenne Pepper Bag #2 3 tbs - Chili Powder 1 tbs - Cumin 2 tsp - Garlic Powder 1/4 tsp - White Pepper 1/2 tsp - Oregano Powder Pinch - Basil 1/2 tsp - MSG (Optional) Other Ingredients 1 can (14-1/2 oz) Swanson Chicken Broth 1 can (14-1/2 oz) Swanson Beef Broth 1 can (8 oz) Hunts "No Salt Added" Tomato Sauce 1 Knorr Beef Bullion Cube 1/2 tsp - Light Brown Sugar Cooking Instructions Heat Bacon Grease in cooking pot until very hot (smoking) Add "Room Temperature" meat, grey until it starts to make it's own juice Stir continuously, add both cans of broth, and 1/2 of Bag #1 Cook covered at a medium boil for 45 minutes Uncover and stir every 10 minutes Add water as needed After 45 minutes, add the rest of Bag #1 Add tomato sauce is tender, and add Bag #2 Add 1 beef bullion cube Add 1/2 tsp light brown sugar Use the following to season to taste: Salt Cayenne Pepper - for hot front taste White Pepper - for hot front taste Brown Sugar - for a sweeter taste Ready to eat - Better the next day Margaret Nadeau Boerne, Texas "Sahara Chili" 2005 Terlingua International Chili Championship Winner Margaret's Recipe Step 1 2 lbs. course ground beef (chili grind) 1 TBS Cooking Oil 1 TBS Granulated Onion Add ingredients together and lightly brown meat Step 2 Add: 1 Can (8 oz) Tomato Sauce 1 Can Beef Broth Cook for 30 minutes Step 3 Add: 1 TBS Light Chili Powder 2 TBS Dark Chili Powder 1 tsp Garlic Powder ½ tsp Salt ½ TBS Ground Cumin ½ tsp Cayenne Pepper ½ tsp Black Pepper 1 tsp Chicken Granules (or 1 cube) Cook for 1 hour Step 4: Add: 1 TBS Light Chili Powder 1 TBS Dark Chili Powder 1 tsp Paprika ½ TBS Ground Cumin Add water if needed Leave covered and simmer for 30 minute Honey Jones Canyon Lake, Texas "Horseshoe Chili" 2003 Terlingua International Chili Championship Winner Honey’s Recipe Step 1 2-½ lbs. lean coarse ground beef or chuck tender cut into 3/8-inch cubes 1 tbsp. cooking oil 1 tsp. season salt Step 3 In a four-quart heavy saucepan, add the above ingredients while browning the meat.Step 3Add one 8 oz. can of tomato sauce and one 14-½ oz. can of beef broth then bring to a boil, reduce heat and simmer for ½ hour. Step 3 1 tbsp. Mexene chili powder 1-½ tbsp. onion granules 1 tbsp. paprika 2 tsp. garlic granules ½ tsp. salt ¼ tsp. black pepper ¼ tsp. cayenne Combine spices then add mixture to pot. Drop in 1 beef and 1 chicken bullion cube. Continue to simmer for 1 hour. Add spring water as needed. Step 4 5 tbsp. Mexene chili powder 3 tsp. cumin 1-½ tsp. garlic granules ¼ tsp. dark brown sugar 1 package Sazon Goya or ½ tsp. MSG (optional) 1 tsp. “Original” Louisiana Hot Sauce Combine spices then add mixture to pot, simmer chili for ½ hour adding spring water as needed to desired consistency. Add salt to taste and extra dashes of “Original” Louisiana Hot Sauce for additional heat. Carol West Bonham, Texas 1998 Terlingua International Chili Championship Winner (1) - Brown 1-1/2 pounds of mock tender, cubed. (2) - Add 1 can beef broth, 1 8-oz can tomato sauce, Dump #1, and cook until the meat is tender. (3) - Thirty minutes before turnin time add Dump #2 Dump - 1 1/2 TBSP Paprika 1/2 TSP Cayenne 1/2 TBSP Onion (powder or granules) 2 Cubes Chicken Bullion 2 Cubes Beef Bullion 1 TBSP Carol West Chili Powder (Available from Pendery's) Dump - 2 2 TSP Cumin 1 Package Sazon Goya 1/8 TSP Brown Sugar 1 TSP Garlice (powder or granules) 1/8 TSP White Pepper 3 TBSP Carol West Chili Powder (Available from Pendery's) and again these are Gold Medal recipe Chili Cookoff Champions.. and IF any reader wants to get into SOciety Chili cook offs heres a list of up coming contests Feb 13, 2009-001 - Terlingua TX CASI. Friday Terlingua Cookoff Held at the Terlingua Community Center. Entry fee $20 turn-in 7 PM. Complimentary Cooks dinner served at 5 PM. Contact Dorathy Williams 432-371-2595. Feb 14, 2009-001 - Hernando MS CASI. Hernando Lions Club CCO. Held at the Barn. Entry fee $25 turn-in 1 PM. For information contact Lynne Murry 662-526-5722 [email protected]. Feb 14, 2009-002 - Terlingua TX CASI. Terlingua Roadrunner Chili CCO. Held at Terlingua Community Center Entry fee $20 turn-in 2 PM. Info Dorathy Williams 432-371-2595. Benefits the Carolyn Hejtmancik Memorial Terlingua School Activity Fund. Big Bend High School will be having a fish fry. Happy Valentines Day! Feb 14, 2009-003 - Paradise TX CASI. 18th Annual McChili McHog-In Cookoff held at the McGarity's place in Paradise. Take Hwy 114 West to Hwy 51 South. Turn right on FM 2123. Proceed approximately 4/5 miles to Cottondale. Cookoff site is 1.25 miles West of Cottondale at intersection of FM 21. Overnight camping/no hookups Friday night & Saturday night hospitality parties in the McGarity's living room. Indoor cooking available if weather is bad. Jackpot beans ($5.00) noon turn-in CASI Chili ($20.00) 1:00 p.m. turn-in Cheeseburgers in Paradise competition (no fee) turn-in 7:00. Contact Nick or Mikie McGarity 817-975-0484 email [email protected]. Make checks payable to Cottondale VFD. Feb 14, 2009-004 - Water Valley TX CASI. Valentine Day Massacre Day 1 CCO will be held at Water Valley at Seymour Crossing Harper Park located on South FM 2034 off US Hwy 87. Benefits Concho Valley Chili Pod. This is a 2 Day CCO. See Sunday for more information. Limited RV Hook Ups. $20/night Jackpot Beans: turn in 12:00 Noon, entry Fee $5.Chili turn in 2 PM. Entry fee $18.00. CHILI GRIND ONLY. There will be a cake auction and a 50/50 pot. Payable to Concho Valley Chili Pod. Pot Luck Supper Sat Night. Info Janice Miller, 3214 Oak Mountain Trail, San Angelo, TX 76904,325 947 8753, cell 325 650 1854, or [email protected]. Feb 14, 2009-005 - Bandera TX CASI. Alamo Area Pod Cook Off to be held at the Pioneer RV Resort. Charity is the Frontier Times Museum in Bandera Texas. Call for reservations. Turn in 2 pm. Entry fee $20.00. Chili Grind Only. Pod field trip to the 11th Street Bar Friday night, with a chance for a bar tab and a free night at the RV park. Contact Jennifer or Sally Lee with questions 210-490=-4436. [email protected]. See cook-off same location next day. Make check payable to Alamo Area Pod. Feb 15, 2009-001 - Paradise TX CASI. Day After McChili McHog-In Come join us for another beautiful day in Paradise. Omelet and Bloody Mary contests ($5.00 each) - turn-in 10:00 a.m. CASI Chili ($20.00) - noon turn-in Directions of information: Nick at 817-975-0484 or Mikie at 817- 975-2200. Feb 15, 2009-002 - Water Valley TX CASI. Valentine Day Massacre, Day 2 CCO will be held at Water Valley at Seymour Crossing Harper Park located on South FM 2034 of US Hwy 87. Benefits of Concho Valley Food Bank. This is a 2 Day CCO. See Saturday for more information Limited RV Hook Ups. $20/night Chili turn in 12:00 Noon. Entry fee $18.00. or $15 and 2 cans of food. CHILI GRIND ONLY. Payable to Concho Valley Chili Pod. Pot Luck Supper Sat Night. Info Janice Miller, 3214 Oak Mountain Trail, San Angelo, TX 76904, 325 947-8753, cell phone 325-650-1854 or [email protected]. Feb 15, 2009-003 - Bandera TX CASI. Day After Alamo Area Pod CCO. Held at the Pioneer RV Park. See cook-off previous day. Entry fee $20, turn-in 1 PM. For more information contact Sally or Jennifer Lee 210-490-4436. Email [email protected]. Make check payable to Alamo Area Pod. Charity TBD. Feb 21, 2009-001 - Comstock TX CASI. 4th Annual Richard Hinds Memorial Scholarship Cookoff. Desert Hills RV Park, 2 miles West of Comstock on US Hwy 90. 432-292- 4451 for reservations. Limited hookups with plenty of dry camping and some rental units. Benefits Comstock School Scholarship Fund. 1st place Chili Trophy is Bronze Panther by Lloyd Goldwire. CHILI GRIND ONLY. Turn in 2 PM, entry fee $18. Make checks payable to Black Gold Chili Pod. Cooks supper Friday night. 42 Domino tournament Saturday night and washer pitching tournament Saturday afternoon. Dessert auction after judging. Contact Janita Hinds 830-703-0096 or [email protected] Pot luck supper Saturday night with meat being furnished. See cookoff next day same location. Feb 21, 2009-002 - Apache Junction AZ CASI. 11th Superstition Mountain CCO The Goldfield Ghost Town proudly presents the 11th Annual Superstition Mountain Chili Cook Off. Cook's Party Friday evening. Events include Competition Red Chili, Showmanship, People's Choice Chili, Salsa and Green Chili. One $18 entry fee covers all events. Held at Goldfield Ghost Town 4650 N Mammoth Mine Rd Contact Tom Klug 480-288-4375 [email protected]. Make checks payable to Desert Breeze Pod. Benefits Nancy Rutledge Foundation Turn in 2 PM. Feb 21, 2009-003 - Paint Rock AL CASI. Open Gate Chili Cookoff Cancelled. Details to follow, to be held in October. Feb 21, 2009-004 - Round Rock TX CASI. 3rd Annual SPHS NJROTC Cook-Off The cadets and families of Stony Point High School NJROTC invite you to our 3rd Annual Cook-Off at the Stony Point 9th Grade Center, 1901 Sunrise Road in Round Rock, TX. Take I-35 to Hwy 79 east, left on Sunrise Rd. Event is at corner of Sunrise and Bowman. This is a one day, chili grind only. Registration is $20, turn-in 2 pm. Live music, performances, children's games, silent auction, and "We Support Our Troops" station. Bring friends and family, your best recipe, and come out and compete! RVs ok day of cook-off, no overnights on campus. (Old Settler's RV park nearby for overnights). We would like to thank the members of CASI, especially the SOT Pod, for your continued support. We have a new Obstacle Course on campus built with funds raised from prior chili cook-offs. We could not have done it without CASI support. We look forward to seeing you all again this year! Benefits SPHS NJROTC Charlie Company Booster Club. Make checks payable to CCBC. Contact Julie Lewin 512-671-6650. www.stonypointnjrotc.org Feb 21, 2009-005 - Wichita Falls TX CASI. American Legion Post 120 Auxilary This is a 2 day CCO. Held at 4601 Lake Shore Drive. Saturday Day 1 benefits the American Legion Auxilary Post 120. Jackpot Beans, Entry Fee $5.00 Turn in at 1200 Noon, Chili Entry Fee $18. Turn in at 2:00 PM Chili will use CASI Rules. Chili Grind only. Climate Controlled inside cooking available. RV Parking available, Limited Electrical hook ups with plenty of water. There will be a cooks party Friday night beginning at 7:00 PM. Saturday there will be a Continental Breakfast from 8-10 AM. FMI Contact Peggy Gahagen at 940-691-3798. Feb 21, 2009-006 - Sherwood AR CASI. Sherwood Rotary Chili Bowl. Held at 1111 West Maryland. North on 107 in Sherwood, left on Maryland, approximately 1 mile to Sherwood Forest on right. Benefits Rotary Club of Sherwood. Entry fee $20 turn-in 1 PM. Live auction Sports Game on large screen TV. Entertainment. Contact Linda Nickle 501-454-9113, Herschel Bowman 501-945-9292. Preston Nickle 501-791-2191, 501-454-9113. [email protected]. Feb 21, 2009-007 - Spring TX CASI. 2nd Annual Special Angels of the Woodlands CCO, will be held once again at Papa's Ice House in Spring TX. Turn in time will be 2:00 pm. Entry fee is $20.00. We had a great time last year and they are eager to see us once again. This is a wonderful group that provides a wonderful service to mentally challenged adults. Papa's Ice House is located at 314 Pruitt Rd. There is room for motorhomes in back lot but no hookups. For more information please contact Keith Karaff at 281-850-6387. Feb 21, 2009-008 - Houston TX CASI. St. James' 2nd Annual Chili Cookoff Held at 3129 Southmore Blvd. You can get to Southmore off of 288. Entry fee $25, turn-in 12:30 PM. To enter you must request a form from the church office (713)526- 9571. Each team must make 5 gallons of chili. You must be set up and ready to go by 10:00 AM. It is up to the team on what kind of chili they would like to enter. Please have a sample ready for the judges table by 12:30. Team Photos will be taken at 10:45 AM. The proceeds from this event will go benefit the outreach ministries of the church and school. For more information please contact Karen Wesley in the church office. The number is 713-526-9571. Anne King email [email protected]. Make check payable to St James Episcopal Church. This cookoff is on advertising probation. Feb 22, 2009-001 - Comstock TX CASI. Comstock School Library Cookoff Held at Desert Hills RV Park, 2 miles West of Comstock on US Hwy 90. Call 432-292-4451 for rsvns. Limited hookups, but plenty of dry camping and some rental units Benefits Comstock School Library. CHILI GRIND ONLY, turn- in Noon, entry fee $18. Make checks payable to Black Gold Chili Pod. Sunday breakfast furnished by Lorina's Cantina. Contact Janita Hinds 830-703-0096 [email protected]. See cookoff previous day same location. Feb 22, 2009-002 - Wichita Falls TX CASI. American Legion Post 120 Bldg Fund Day 2 CCO, Held at 4601 Lake Shore Drive. Sunday Day 2 benefits the American Legion Post 120 Building Fund. Chili Entry Fee $18. Turn in at 12:00 Noon. Chili will use CASI Rules Climate Controlled inside cooking available. RV Parking available, Limited Electrical hook ups with plenty of water. Sunday morning there will be a Continental Breakfast from 8-10 AM. CHILI GRIND ONLY. See Day 1 for more information about the 2 day CCO. FMI Contact Peggy Gahagen at 940- 691 3798. Feb 28, 2009-001 - Kokomo IN CASI. Red Hot & Wild Kokomo 2009 CCO Held at the Johanning Civic Center, 1500 N Reed Rd, US 31. This event is sponsored by and benefiting the Kokomo/Howard County Chamber of Commerce. Make Checks payable to the Howard Co. Chamber of Commerce. Registation and set-up begins at 8:00AM. Mandatory Cooks Meeting at 9:00AM. CASI Chili Turn IN at 1:00PM, CASI Showmanship Judging at 1:30PM. Doors Open and Public tasting begins at 1:00PM. For more information check out our website www.kokomochamber.com or contact Rhonda Eastman/Interm President Kokomo/Howard Co. Chamber of Commerce 1-765-457- 5301, [email protected] Feb 28, 2009-002 - Yoakum TX CASI. 22nd Annual Land of Leather Days Chili Cookoff and Festival. Held at the Community Center, 105 Huck St. Registration starts 5:30 Friday night. Entry fee $20 turn- in 2 PM, Bean entry $5, turn-in 11:30 AM, Dessert turn-in 8 AM, No entry fee. Showmanship 11 AM to 1 PM. Cooks party at 6:30 in side the Community Center. There will be entertainment throughout the day. Arts & Crafts booths, Food booths, a Carnival, Leather Factory Tours and entertainment for all ages. Info Yoakum Area Chamber of Commerce, 361-293-2309. [email protected]. Benefits Blue Bonnet Youth Ranch. Make checks payable to Yoakum Area Chamber of Commerce. Feb 28, 2009-003 - Gresham TX CASI. Half Moon Grill & Saloon 2nd Annual Cookoff. Held at Half Moon Grill & Saloon, 16884 on the corner of FM 2493 & FM 2823 five miles South of Tyler, TX 75703. Benefits St. Mary Magdalen Church Youth Group. No RV overnight parking. CHILI GRIND ONLY. Entry fee $20, turn-in 1 PM. Beans 50/50 $6, turn-in Noon. Contact Jan Young 903-780-5767 or 903- 780-5766, [email protected] for more info and directions. Keep updated at www.halfmoongrill.com. Feb 28, 2009-004 - Seguin TX CASI. Comanche Crossing Country Store Held at Camanche Crossing Country Store, 2080 FM 477, corner of FM 477 & FM 466. Entry fee $18 turn in 2 PM. Make checks payable to CCCS. Benefits Seguin Special Olympics. CHILI GRIND ONLY. Info Kathi Auten 830-379-3402, email [email protected]. Limited RV spaces, no hook ups. Feb 28, 2009-005 - Wichita Falls TX CASI. Eagles Cookoff. Held at Eagles Lodge 4128, 5396 Seymour Hwy. Entry fee $20, turn- in 2 PM. CHILI GRIND ONLY. Cooks party Friday night. Beans $5 jackpot. Noon turn-in. Contact Dale Gorman. 940-632-7322. For the Max Bear Fund. Feb 28, 2009-006 - Lytle TX CASI. 2nd Annual Friends of the Equine Therapy Center CCO. Location: (new) 16486 FM 463. From I-35 south of SA, take exit 133. Follow TX 132 through Lytle to FM 2790, turn right on FM 2790 and proceed approx. 1 mile to FM 463. Turn left onto FM 463 and proceed to 16486 FM 463 on left. Benefits the Equine Therapy Center, a 501 (c)(3) Non-Profit Organization that helps provide Equine Assisted Psychotherapy in a collaborative effort between a licensed therapist and a horse professional. All donations go toward the care and maintenance of the horses used in the program. Entry: Chili $20, Jackpot Beans $10 Turn-in: Beans: 1 pm, Chili 2 pm Lots of level parking, no hookups. There will be activities for the public. Please bring some throw down chili for sampling. Sample cups and spoons will be provided. Contact: Bob Steinle [email protected] (210) 912-6146, ETC office(830) 709-0711. Feb 28, 2009-007 - Edmond OK CASI. David Curtis Memorial Elks Lodge Benefits Elks Lodge Charities Turn in, 1:00 PM. Entry fee $18. Checks payable to Hooch Pod. Contact Joe Spears 405-650-3354 e-mail [email protected], or Donell Dickerson 405-227-8689. Chili Grind Only. Interstate 35 north of OKC to Waterloo rd. turn right go approximately 1 mile. Elks lodge on the north side of the rd. On advertising probation. Feb 28, 2009-008 - Quartzsite AZ CASI. Chili in Quartzsite Held at Kuen Blv & State Rt 95. On I-10 turn @ exit marked Hwy 95 go south over freeway to lst light and look for chili signs. Entry fee $15 for all. Turn-in 1 :30 PM. Salsa State Championship Benefits Chamber of Commerce. Contact Dick Smith 623-465-9353 [email protected]. On Advertising Probation. Mar 1, 2009-001 - Seguin TX CASI. Comanche Crossing Country Store Held at Comanche Crossing Country Store, 2080 FM 477. Entry fee $18 turn-in 1 PM. Make checks payable to CCCS. Charity TBD. Contact Kathi Auten 830-379-3402. [email protected]. CHILI GRIND ONLY Limited RV spaces, no hook ups Mar 1, 2009-002 - Corpus Christi TX CASI. K99 Texas Independence Day Celebration. Held on the grounds of the Texas State Aquarium. 8:30 AM set-up. 10 AM Cooks meeting. 2:30 PM turn-in. Please bring throwdown chili for tasting. Live music, free event, fun for the whole family. Contact Roberta www.k99country.com, keyword Texas. 361-289-0111 ext 147. Benefits Stars Scholarship Fund, Texas State Schools. Mar 7, 2009-001 - Tyler TX CASI. Rose City Pod Cookoff Gander Mountain Hwy 69 South. Benefits the East Texas Humane Society. $20 CASI Chili, $20 Local Chili, $5 Junior Chili, $5 Beans (50/50 pot) CHILI GRIND ONLY Beans and Local Chili Turn- In @ Noon Junior Chili Turn-In @ 1:00 P.M. CASI Chili Turn-In @ 2:00 P.M.There might be a Wing Contest-watch for more info. Margarita Contest Saturday Evening-more information to follow. 1st 20 Registered Cook's BEFORE March 1st are guaranteed a Goody Bag and T-shirt. Overnight Camping is allowed/RV Parking-No Hook-ups available. Raffle Items, Entertainment and good ole East Texas Hospitality. Registrations can be mailed to: Carrollyn Vance RCCP Treasurer 171 Eisenhower Dr. Tyler, TX. 75704 Make checks Payable to Rose City Chili Pod. [email protected] Mar 7, 2009-002 - Irving TX CASI. Irving Elks Lodge 2334 Cookoff. Held at Irving Elks Lodge 2015 N Britian Rd. Entry fee $20, cube or grind. Turn in 2 PM. Beans $5, turn-in 1 PM. Show team 11 AM to 12. Cooks dinner, chicken fried steak Friday night. Make checks payable to Irving Elks Lodge. Plenty parking spaces. Contact Horace Jones 972-986-5609 Lodge 972-579-0005. Mar 7, 2009-003 - Austin TX CASI. 27th Annual Sightfest Austin Lions Sight Conservation Committee and The State of Texas Pod Present 27th Annual Sightfest being held at GIddy Ups, Manchaca Road. Beans $5.00 turn-in l:00 PM Chili Grind Only $18.00 turn-in 2:00 PM. Silent Auction Saturday Cook's Party Friday night. Dry Camping. Can come in Thursday or Friday morning. Pot Luck Supper Saturday night. Breakfast Saturday morning. Chili cook off next day. See details for Sunday. Charity is for glasses for Austin School children. Nancy at Giddy Ups welcomes us all, so come on now, ya heah? Call us if you need helpin finding us. Hope to see you. John/Sue Caffey 512-446- 2364, 512-760-8789 cell. Email [email protected]. Make checks payable to ALSCC. Mar 7, 2009-004 - Little Rock AR CASI. VFW #9095 Chili Cookoff 1121 Gamble Road. $20.00 entry, 1:00pm Turn in. Benefits VFW 9095 Scholarship Fund. Motorhomes on first come first serve basis. No hookups. Contact Jim Smith at VFW 501-224-8037 for available space. NO Outside liquor. Bar is inside with beverages. Contact Bruce Smith 501-312-8715 or Jim Smith at 501-224-8037 Mar 7, 2009-005 - Odessa TX CASI. American Legion Auxiliary Girls. State Cookoff, E 8th St. If the weather is bad we can cook indoors. Bring your children for a youth cookoff. Cook beans and chili. CHILI GRIND ONLY. Entry fee Chili $20, turn-in 2PM. Beans $5, turn-in 1 PM, Youth Chili $5, turn-in 1 PM. Make checks payable to ALA Unit 430. Benefits Girls State. Contact Phyllis Patton 432-362-3585, 432-553-1403. [email protected]. Mar 7, 2009-006 - Casa Grande AZ CASI. Arizona State Open Chili Championship. Held at Ed Hooper Park. Pinal/Rodeo Dr. Benefits the Dorothy Powell Senior Adult Center. CASI chili and/or People's Choice $25 (T-shirt included). Turn-in CASI chili 2pm. Start serving people's choice 11am. We really need people's choice chili to support the huge crowd. RV parking - cook out of your RV. Hotels nearby. Cook's party Friday night at 6pm...bring something to grill. This is a big event with arts & crafts vendors, food vendors and live band. Carson Smith 520-792- 0005 [email protected]. Mar 7, 2009-007 - Garland TX CASI. Garland High School March Of Dimes CCO. Please join the Garland High School (GHS) Owls and GISD in a Chili Cook Off supporting the March of Dimes,at GHS 310 S. Garland Ave, as an addition to the GHS Annual Craft Fair, an event supporting the Class of 2012. Chili Cookoff will be held in the front parking lot of GHS. Chili turn in time of 1 pm, $20 CASI entry fee, Chili Grind only. Contact email [email protected] for information, or call 972-494-8492 GHS Student Activities, Melanie Hensleigh Parsons. Judging will be provided by GISD dignitaries. Since it is a public school there will be no alcohol allowed on site. This may become an annual event to support the March Of Dimes campaign. Alternate contact will be Dave Hewlett 214-695-3806 [email protected], Mar 8, 2009-001 - Odessa TX CASI. American Legion Auxiliary Girls Cancelled, date changed to March 7th. Mar 8, 2009-002 - Tyler TX CASI. Rose City Pod 2nd Chance CCO. Gander Mountain Hwy 69. Chili $20 Entry Fee. CHILI GRIND ONLY. Noon Turn-In. Contact Carrollyn Vance 171 Eisenhower Dr, Tyler X 75704 [email protected]. Benefits the RCCP. Mar 8, 2009-003 - Austin TX CASI. Lions No Frillsfest/Sot Pod Cookoff Sunday Cook Off at Giddy Ups. Grind Only. Entry fee $18.00 Turn In at 1:00 PM. Breakfast served Sunday morning. Chili and Bean Cook Off on Saturday. Come and Spend the weekend with us. Cook's Party Friday night, Breakfast both days, and two cook offs. Lots of hugs and laughs promised. Hope to see you there. John/Sue Caffey 512-446-2364 cell 512-760-8789. [email protected]. Mar 14, 2009-001 - Horn Lake MS CASI. Mississippi State Championship CCO. Automatic qualifier for TICC. Cookoff has moved to Southern Thunder Harley Davidson in Horn Lake, MS. Held at 6935 Windchase Drive. Entry fee $20. There will also be a chili contest between the motorcycle clubs. Entry fee $20. CASI turn-in 1 PM Motorcycle club turn-in 2 PM. For more info contact Tanna Jones 2675 Brachton Cove, Horn Lake MS 38637, 901-831- 9478 or Lynne Murry 662-526-5722, email [email protected] Benefits American Diabetes Assn. Mar 14, 2009-002 - Garland TX CASI. Garland Elks St. Pats Cookoff Cooking chili at the Garland Elks Lodge, 3825 Duck Creek Dr. Cross street is Centerville and Duck Creek for St. Pats Day. Cook on the patio, in park or parking lot. $20.00 entry fee for chili. $5.00 for beans with 1st place winner take all. Bean turn-in at Noon. Chili turn-in 1 PM. For the of Benefits Elks National Foundation. Make checks payable to Garland Elks Lodge #1984. Contact: Dave Hewlett 972-578-9232 [email protected] OPEN meat CCO. Camper hookups available for electric on limited basis. Small fee charged. Mar 14, 2009-003 - Caballo NM CASI. Caballo Eagles Annual CCO Exit I-25 at the Caballo Lake State Park exit. Drive in a westerly direction for two miles. Look for the US Flag. This is the Eagles Aerie. RV spaces with full hook-ups are available for a minimal fee. Unlimited dry camping is available. Breakfast and lunch on Saturday are provided for a nominal fee. Entry fee $20 turn- in 2 PM. Make checks payable to New Mexico Chili Society. Contact Tom Chaney 915-449-4064. Benefits Eagles Aerie Charities. Mar 14, 2009-004 - Tyler TX CASI. Tyler Elks Lodge #215 9th Semi-Annual CCO. Held at 13624 State Hwy 31W, John Nash Building, across from Goodyear Plant. Entry fee $20 turn-in 2 PM. Benefits the Scholarships, veterans, etc. Prizes and trophies for 1st thru 10th chili, 1st thru 3rd Showmanship, 1st place peoples choice. Bean cooks split the pot. Bean turn-in Noon, fee $5. Bring enough chili for public tasting. 8 Hookups, no sewage. Contact Betty Horbelt, 11575 FM 2016, Tyler TX 75706. [email protected] 903-595-2575 Tyler Elks after 4:30 PM 903-592-6508. CHILI GRIND ONLY. Mar 14, 2009-005 - Quinlan TX CASI. 6th Annual Thousand Trails Tawakoni Pod Cookoff. Held at new location in Quinlan at 10407 FM 429 N, 6 miles SE of Quinlan off FM 751, 12 miles N of Terrell on 429 N at Tawakoni VFD. Beans $5 turn-in Noon, 100% payback. Chili $20 turn-in 1 PM. CHILI GRIND ONLY. Brief Pod meeting after turn-in. Pot Luck dinner Friday and Saturday nights. Dry RV parking RSVP Larry Wampler 903- 450-5541. Benefits Tawakani VFD. Contact Linda Buschel 214-358- 3050 cell972-672-3285. See cookoff next day. Mar 14, 2009-006 - Pasadena TX CASI. Pasadena Pod's 31st Annual Cookoff. Details to follow. Teena Miller. Mar 14, 2009-007 - St. Charles IL CASI. St. Charles VFW Post 5036 CCO. Held at St. Charles VFW Post 5036, 119 N. Third St. Entry fee $18 turn-in 2 PM. Benefits VFW. Make checks payable to Chillini Pod. Contact Bill Pierson 411 Illinois Ave. Batavia IL 60510- 1843. [email protected] 630-879-7934 Mar 14, 2009-008 - Del Rio TX CASI. Battle on The Border Chili CCO. Held at Broke Mill RV Park, 6069 Hwy 90 W. Call 830-422-2961 to reserve your spot. Entry fee $20, turn-in 1 PM. Benefits Del Rio Chamber Scholarship Fund. Make checks payable to Del Rio Convention & Visitors Bureau. Contact Donna Langford 830-775- 3551, 1-800-889-8149. Goody bags for the 1st 50 entries. CHILI GRIND ONLY. Mar 14, 2009-009 - Comfort TX CASI. Hermann Sons Retirement Home CCO. Entry fee $20, turn-in 2 PM. Make checks payable to Hermann Sons Retirement Home. Benefits their scholarship fund. Bean entry $10 turn-in Noon. Amateur chili $15 turn-in 1 PM. Friday evening cooks party. RVs welcome, no hookups. Contact Edward Albrecht 830-995-2724. Mar 14, 2009-010 - Sweetwater TX CASI. Sweetwater Jaycees Rattlesnake Roundup Cookoff. Held at Newman Park. Chili entry fee - $25.00 Chili turn-in time - 11;00 AM Name of your charity - Local Youth Organizations. Charlie Rosas, 200 W. New Mexico. Worlds Largest Rattlesnake Roundup, Carnival, Flea Market. Contact Joe Torrez 325-864-2570. Mar 14, 2009-011 - Claremore OK CASI. Claremore Elks Chili Cookoff and Car Show.Held on the grounds of the Claremore Elk's Lodge, 1820 Summit Drive. Turn in 1:00 P.M. CASI, Elk's & Open Division. CASI Division GROUND MEAT ONLY. More Information to follow. Contact information Everett Crawford 918-810-3274. Mar 14, 2009-012 - Tacoma WA CASI. St Patrick's Red and Green Chili CO Entry fee $20 for Red or Green and $25 for both. Turnin time 1PM for Green 2PM for CASI Red. Held at Freighthouse Square, 25th & D Streets. Make checks payable to Ken Peach. Benefits Local Food Bank TBD. Contact Ken Peach 253- 537-4591. Advertising Probation. Mar 15, 2009-001 - Garland TX CASI. St. Pats Day 2 Garland Elks CCO Held at 3825 Duck Creek Drive. Cross street is Centerville and Duck Creek. Cook in the park or on the patio. $20.00 entry fee for chili. Chili turn-in 1 PM. Charity will be the DAM POD. Make checks payable to CASI DAM POD Contact: Dave Hewlett 972-578-9232 [email protected] Grind only. Mar 15, 2009-002 - Quinlan TX CASI. Sunday Thousand Trails Tawakoni Cookoff. Entry fee $20 turn-in Noon. Chili Grind Only. Benefits TTT Pod Fund. Contact Linda Buschel 214-358-3050, 972-672- 3285. Larry Wampler 903-450-5541. See cookoff previous day. Held at Tawakoni VFD S., 10407 FM 429 N. Mar 15, 2009-003 - Nicksville AZ CASI. 24th Annual Sunday Nick's Place St. Pat's CCO in downtown Nicksville AZ, 7 miles south of Sierra Vista AZ on Hwy 92. Turn- in 2:00 pm. Benefits Special Olympics. Cook where you camp. Cooks dinner provided Sat nite. Entry fee $15.00 . Contact Ben Berry 520.378.3692 or bandtberry@ cox.net for more info. This is a great established CCO, lots of fun. Mar 21, 2009-001 - Tyler TX CASI. Tyler Rotary Club 7th Annual CCO. Held on Dobbs street next to the Woman's Building, 911 South Broadway, on Saturday, rain or shine! Chili Cook-Off Kick-Off party for cooks and Rotary members on Friday night, the 20th, 6:30 p.m. at the Woman's Building. Registration begins Saturday, 8:00 a.m. Chili turn-in time is 1:00 p.m. Bring throw down chili for the crowd. Choice of grind. Entry fee is only $20.00! Really neat prizes will be given for chili & showmanship. Tents, tables, and chairs for public. CASI rules apply and chili must be cooked on the premises. Limited RV parking. No hookups. Stay and enjoy Tyler Azalea Trails. Proceeds benefit local, district,and international club projects. We have big crowds interested in YOU. For questions, e-mail [email protected] or call Fran Hall at 903-561- 8056. Check out our website at www.tvlerrotarv.org. Mar 21, 2009-002 - Dallas TX CASI. Lee Harvey's 4th Annual CCO 4th Annual Lee Harvey's CCO. Held at Lee Harvey's at 1807 Gould Street in Dallas. CASI chili (grind only) $18 turn-in 2:00 p.m.. Also beans and salsa competition. Bands all day. More details to follow. Contact Chad McGraw at [email protected]. Mar 21, 2009-003 - Water Valley TX CASI. St Patrick's Day Extravaganza Day 1 CCO will be held at Water Valley at Seymour Crossing Harper Park located on South FM 2034 off US Hwy 87. Charity ESA Chapter, St Jude's Hospital. This is a 2 Day CCO. See Sunday for more information. Limited RV Hook Ups. $20/night. Jackpot Beans: turn in at 12:00 noon, entry fee $5. Chili turn in 2:00 PM. Entry fee $18.00. CHILI GRIND ONLY. There will be a cake auction and a 50/50 pot. Payable to Concho Valley Chili Pod. Pot Luck Supper Sat Night. Info Janice Miller, 3214 Oak Mountain Trail, San Angelo, TX 76904, 325-947- 8753, cell phone 325 650 1854 or [email protected]. Mar 21, 2009-004 - San Antonio TX CASI. 36th Annual San Antonio Pod Cookoff & BBQ. Held at VFW 7108, 8759 FM 1560 N. Take Culebra (FM 471) exit off Loop 1604. Proceed W 2 miles, to FM 1560. Turn Right go 2 mi to VFW on right. Entry fee $35 for both days if paid on Saturday, or $20 each day. Beans $10 60/40 split. Lonestar BBQ Chicken, Pork Ribs and Brisket. $20 each category or $50 for all three. Margarita entry free Friday night turn-in 9 PM. Bloody Mary-off Saturday morning 10 AM, free entry. Turn- in times, Chicken 11 AM, Beans Noon, Ribs 1 PM, Chili 2 PM, Brisket 3 PM. Plenty of RV space, limited elec. Send registration to George Jowers 3510 Lakefield San Antonio TX 78230. 210-696-2555 See next day cookoff same location Cooks party Friday night and potluck dinner Saturday night. Mar 21, 2009-005 - Pittsburg KS CASI. 1st Annual American Legion Post 64 Cookoff, 2815 North Joplin. Entry fee $20 turn-in Noon. CHILI GRIND ONLY. Hot Wings and Salsa $5 each. Benefits Post 64 Baseball Team. Contact Ray Trammell 620-232-2586. Email [email protected]. Mar 21, 2009-006 - Tulsa OK CASI. American Legion Post #1 Chili and IBCA BBQ Cookoff. Held at 1120 East 8th Street. Entry fee $25 per category. BBQ chicken turn-in Noon. Pork Ribs 12:30 PM, Brisket 1 PM, Chili 2 PM. Show, no charge, 12:30 to 1:30 PM. Announcements 4 PM. $1500. prize money guaranteed divided out to top 5 in each BBQ category. Must be entered in all 3 BBQ to qualify for Grand Champion. Contact Lorinda Crawford 918-455- 8655, [email protected]. Mar 21, 2009-007 - Wichita Falls TX CASI. Elks National Foundation CCO. Held at 4505 Seymour Hwy at Lodge 1105. Benefits Patsy House, Community Partners. Entry fee $20 turn-in 2 PM. CHILI GRIND ONLY. Beans $5 turn-in Noon. Cooks party Friday. Charity breakfast Saturday morning. Saturday night party. Contact Kevin Wooster 940-766-0794. Mar 21, 2009-008 - Crawford TX CASI. St.Paul Memorial Park 6th Anuual cookoff. Beans $10, 50/50 pay back turn-in Noon. Chili $18 turn-in 2 PM. RV parking $15 per night. Silent raffle silent auction. Pot luck supper Saturday night. Meat will be furnished. Cookoff next day for CTC Pod. Mavis Nelson 254-715- 4075. Make checks payable to CTC Pod. Cookoff held in Tonka Park on Hwy 185. Mar 21, 2009-009 - Lafayette LA CASI. La CASI Louisianne Chili Pod 2nd Annual CCO. Held at Evangeline Shrine Club 328 Guilbeau Street. Entry fee $20 turn-in 2 PM. CHILI GRIND ONLY. Please bring throw down chili for public. Cooks dinner Friday night 6:30 PM. RV's welcome, no hookups. For info contact Lynn Howell or Barry Poole, [email protected], [email protected], 337-288-5156 337-359-7081. Benefits Evangeline Shriners. Mar 21, 2009-010 - Peoria AZ CASI. Arrowhead Harley Davidson Held at 16130 Arrowhead Fountain Center Drive. Entry fee $15 turn in 2 PM. Peoples choice chili starts at 11:00. Entry fee $10 with peoples choice. No canopy needed. Benefits Arizona Burn Center. Contact Jerry Lee 623- 388-9748 [email protected] Make checks payable to YCS. Mar 21, 2009-011 - Humble TX TX CASI. Humble Noon Lions Club Annual Chilifest. Held at Humble Civic Center, 8233 Will Clayton Parkway. Entry fee $25 turn-in 2 PM. Benefits Humble Noon Lions Club Foundation Open chilifest for public teams. Contact Bill Simpson 281-546-3257. Mar 21, 2009-012 - Goliad TX CASI. Goliad County Stock Show & Rodeo Chili Cookoff. Held behind the rodeo arena. Benefits Julie Wimberly Building Fund. No hookups Entry fee $20 turn-in 2 PM. Info Nadine Karnei 361-564-3148. Cook on dry pavement. Mar 22, 2009-001 - Water Valley TX CASI. St Patrick's Day Extravaganza Day 2 Concho Valley Chili Pod CCO, Day 2, will be held at Water Valley at Seymour Crossing Harper Park located on South FM 2034 off US Hwy 87. Benefits: Our Memorial Day Weekend. Limit number of hook ups. $20/ night. Chili turn in at 12 noon. CHILI GRIND ONLY. Entry fee $18.00. Payable to Concho Valley Chili Pod. Saturday night Potluck. This is a 2 day CCO. See Saturday's information. Info: Janice Miller, 3214 Oak Mountain Trail, San Angelo, TX 76904, 325 947 8753 or [email protected]. Mar 22, 2009-002 - San Antonio TX CASI. Thank God Saturday's Over Cookoff. Held at VFW 7108. See previous day cookoff for directions. Entry fee $20 turn- in 1 PM. Contact George Jowers 210-696-2555. Mar 22, 2009-003 - Wichita Falls TX CASI. Sunday Elks National Foundation CCO Held at 4505 Seymour Hwy at Lodge 1105. Entry fee $18, turn-in 1 PM. CHILI GRIND ONLY. Sunday brunch, Saturday night party. Charity TBA. Contact Kevin Wooster 940-766-0794. Mar 22, 2009-004 - Crawford TX CASI. CTC Pod Cookoff. Held in Tonka Park on Hwy 185. Entry fee $18. Turn-in 1 PM. See cookoff previous day. Mavis Nelson 254-715-4075. Benefits CTC Pod Great Pepper Meeting. Mar 22, 2009-005 - St Croix VI CASI. United Way of St Croix 8th Annual Chili Cookoff. Held at Divi Carina Bay Resort #25 Turner Hole. Benefits United Way of St Croix. Entry fee $25, turn-in Noon. Contact Ana Anita Davila 340-773-0582, 340-773-1780. Mar 28, 2009-001 - High Springs FL CASI. O'Leno Ole' 2nd Annual Cookoff. Held at 410 SE O'Leno Park Rd. off US 441, 5 miles North of High Springs. Benefits Friends of O'Leno Inc. Entry fee $20 turn- in 1 PM. Camping available at O'Leno State Park. Call for motels. Contact Harriet Walsh 386-454-4806, friendsoleno@winds tream.net. Mar 28, 2009-002 - Eatonton GA CASI. 2009 Lake Oconee Chili Cookoff. Held at the Big Catch Lakeside Grill, 920 Hwy 44 (Greensboro Rd) Lake Oconee. Entry fee $50 per cook-off spacethis includes a 12 X 12 booth space, this entry fee also covers the cooking fees for up to 2 CASI and 2 open category entries for that cook-off space. Additional entries for the CASI & Open chili competitions are $20 for each additional cook if cooking in the same cook-off space as the original entry. Contact Corinne Baldwin or Morgan Stapp, Big Catch Lakeside Grill, 920 Greensboro Rd, Eatonton GA http://email.secureserver.net/got5 [email protected]. Corinne Baldwin 706-485-2465, Morgan Stapp 706- 473-0521. Wholesome USDA approved meat should be used to make the chili. Make check payable to Lake Oconee Elks Lodge #2849. Benefits Georgia Firefighters Burn Foundation, Inc. 501-C-3, Lake Oconee Elks Lodge #2849 Emergency Canteen Unit 501-C-3." Mar 28, 2009-003 - Whiteford MD CASI. Save the TATA'S 2009 CCO. Held at Atlantic Tractor, 720 Wheeler School Road. Entry Fee: $20 Turn In 2 PM all CASI rules apply. Meat is Open. CASI Show: 2- 4. Atlantic Tractor Open House and Chili Cook-Off, Humane Society Pet Adoption, North Harford PTA Bake Sale, CARTOONS BY RICK, Strong Man Competition, Moon Bounce, Boy Scout Troop 999 raffles, live remote by WXCY, Live music by the elusive "THE LAST BAND", helicopter rides nd much more!! Contact Jen Windsor 443-878-7999 [email protected] Mar 28, 2009-004 - Johnson City TX CASI. Texas Men's State Chili Championship. Held at Blanco County Fairgrounds, west side of Hwy 281, just south of bridge crossing the Pedernales River. Entry fee $35, turn-in 1 PM. Make checks payable to TX Mens State Chili Championship. Benefits N. Blanco County EMS. Cooks party Friday night. Special RV parking for cooks, limited hook-ups. Cook where you camp. Park opens Thursday at 8 AM. Potluck dinner Sat. night & entertainment. First place bronze longhorn trophy. Send entry to: Texas Men's State Chili, 112 Leaning Oak Circle, Johnson City, TX 78636. Also, TX Men's State BBQ Championship handled by LSBS, with 50 cooks this will be an automatic qualifier. Entry fee $30 per category or $75 for all three. Turn-in is 12 noon for chicken, 1:00 for pork sparerib 3:30 for brisket. 60/40 payback. Original bronze trophy for Grand Champion. Send entry to: Texas Men's State BBQ, 112 Leaning Oak Circle, Johnson City, TX 78636. Contact Alan Dean, 512-567-2835 or [email protected]. Join us for the fun: beans 100% paybeack, chow chip shuffleboard, domino tournament, and more. Please register by Feb 15th for a Goody Bag. Mar 28, 2009-005 - Victoria TX CASI. 1st Annual Spring Fling Cookoff Held Colet Inn Bar & Grill, 3023 Camp Colet Rd. Jackpot Sauce (BBQ) Entry Fee $10.00, Turn in 11:00 AM. Jackpot Beans Entry Fee $10.00, Turn in 12 Noon. Chili Entry Fee $20.00,Turn in 2 PM. TRIPLE CROWN BBQ COOKOFF ENTRY Fee $120.00 per Team. 1st Place $1,000, 2nd Place $500,3rd Place $300 4th Place $200. Chicken Turn in 1:00 Pork Spare Ribs Turn in 3:00 Brisket Turn in 5:00. Plenty of RV Parking,Limited Hookups. Contact Dianna Hoy. Make checks payable to VASA Pod. Benefits local charities. Mar 28, 2009-006 - New River AZ CASI. Road Runner Chili Cookoff and State Championship Jalapeno Eating Contest. Held at Road Runner Steak House located 20 minutes north of 101 on I-17. Take New River exit, turn east 1/4 mile to frontage road, proceed north on frontage road 1/4 mile. Entry fee, turn-in 2 PM. Benefits New River Kiwanis. Info Sharren Christopherson 623-742- 6476 - 602. Norman Schoenradt 602-819-3264. Mar 28, 2009-007 - Wichita Falls TX CASI. American Legion Post 169 25th annual CCO Lakeshore Drive, Benefits various Legion charity programs. Entry fee - $20.00 chili ground only. Turn in time for chili - 2:00 pm. Bean cookoff fee - $5.00, turn in 12 noon. Friday night cooks party - hamburgers, chips, and dips for cooks. RV parking, no hookups, can cook inside if bad weather Contact person - Don Barfield, 15643 W. FM 171, Wichita Falls, TX. 76305-2217 Phone 940-322- 5057. [email protected] Mar 28, 2009-008 - EL Paso TX CASI. Sign Club CCO Held at 919 Hunter Ave, El Paso Community Center, Valle Verde Campus - Americana Language Village. Cooks Meeting at 10:00 AM. Entry fee $18 turn-in 2 PM. Make checks payable to Pod of the Pass. Benefits Sign Language Club Information Eve Du Mond 915-345- 4397. Mar 29, 2009-001 - Johnson City TX CASI. Pod On The Pedernales Cookoff. At Blanco County Fairgrounds, West side of Hwy 281, just south of the bridge crossing the Pedernales River. Entry fee $18, turn-in Noon. Benefits the Pod on the Pedernales charities. Make checks payable to the Pod on the Pedernales. CHILI GRIND ONLY. Friday night cooks party, Saturday night pot luck. Music and dancing. RV parking with lots of shade, limited hookups. Wonderful Jeep Collins jewelry trophies. Contact Alan Dean, 112 Leaning Oak Circle, Johnson City, TX 78636, 512-567-2835 or [email protected]. Mar 29, 2009-002 - Victoria TX CASI. Day After 1st Spring Fling. Held at Colet Inn Bar & Grill, 3023 Camp Colet Rd. Chili Turn in 1 PM. Entry Fee $18.00 Jackpot Casserole Turn in 10 AM Entry Fee $10.00. Plenty of RV Parking,Limited hookups. Contact Dianna Hoy [email protected]. 361-648-6990. Make checks payable to VASA Pod. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW