National Gumbo Day

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Chef Diane

Goodbye joe, me gotta go down the bayou

Me gotta go, pole the pirogue down the bayou

My yvonne, sweetest one, me oh my oh

Son of a gun, we gonna have big fun on the bayou

Well, jambalaya an a crawfish pie an a file gumbo

cause tonight Im gonna see my ma cher amio

Pick guitar, fill fruit jar an be gay-o

Son of a gun, we gonna have big fun on the bayou

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This is a song by Hank Williams, and every time I hear it it makes me think of fall weather and a big pot of Gumbo.  Gumbo is a cajun dish from Louisiana.  It’s one of their specialty dishes like New England Clam Chowder is to Maine, or Chili is to Texas.  Gumbo is not only used to describe this tasty dish, but also the consistency of the mud on the roads you drive through.  Gumbo is a seafood soup or stew.  It can be made with shrimp and sausage, or chicken and crab, or any other meat you care to use.  Some people put chicken bones and all in it, others put crab legs in the shell in it.  I prefer to use shelled shrimp and Smokey hollow sausage.  I don’t want to have to dip stuff out and shell it or take out bones when I eat.  Below is my grandmother's Gumbo recipe.  The most important part is the Roux.  A roux is the mixture of shortening and flour used to make the base.  It has the consistency of gravy.  This recipe calls for 2 TBSP or shorting, but you will need more.  You want the roux to be liquid like, not too loose, but not thick either.  And you have to brown it until it’s almost black.  This will take about 15 to 20 minutes, or you can buy roux in a bottle (if you want to cheat) Once the roux is made, the rest is simple...just add to a pot and let it cook.  Gumbo is even better the next day.  Then serve it in a bowl full of rice, with crackers or cornbread.  It will fill you up and warm up your insides!

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Today is National Gumbo day, so try this or your own recipe, and serve some to your family for supper.  You will have big Fun!!

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Gumbo

Ingredients:

2/3 C Flour	3-4 pods Garlic
2 TBS Shortening	2 tsp. File’
1 Can Rotel Tomatoes	salt& pepper
1 Pk. Okra	1 lb. Sausage
1 lrg. Onion	3 lbs. shrimp
2 stalks celery

Directions:

Brown flour and shortening until real dark, almost black add more shortening if needed...to make a paste – add onions, garlic, and celery and sauté. Spread roux to sides and put okra in center and add Rotel tomatoes. Stir until okra loses its slick. Let cook 15-20 minutes and add sausage. Put mixture into 2 quarts of boiling water and add shrimp. Let cook 20 minutes then add file’. (optional)  Serve over rice.

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National Chili Day

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By Diane Forrest

Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio city park. The notes are from an inexperienced Chili taster named Frank, who was visiting from Canada.

Frank: “Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge’s table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn’t be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted”.

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Here are the scorecards from the advent: (Frank is Judge #3):

Chili # 1 Mike’s Maniac Monster Chili

Judge # 1 — A little too heavy on the tomato. Amusing kick.

Judge # 2 — Nice, smooth tomato flavor. Very mild.

Judge # 3 — (Frank) Holy shit, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that’s the worst one. These Texans are crazy.

Chili # 2 Arthur’s Afterburner Chili

Judge # 1 — Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 — Exciting BBQ flavor, needs more peppers to be taken seriously.

Judge # 3 — Keep this out of the reach of children. I’m not sure what I’m supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

Chili # 3 Fred’s Famous Burn Down the Barn Chili

Judge # 1 — Excellent firehouse chili. Great kick. Needs more beans.

Judge # 2 — A bean less chili, a bit salty, good use of peppers.

Judge # 3 — Call the EPA. I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I’m getting shit- faced from all of the beer.

Chili # 4 Bubba’s Black Magic

Judge # 1 — Black bean chili with almost no spice. Disappointing.

Judge # 2 — Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili..

Judge # 3 — I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb woman is starting to look HOT…just like this nuclear waste I’m eating! Is chili an aphrodisiac?

Chili # 5 Linda’s Legal Lip Remover

Judge # 1 — Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 — Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

Judge # 3 — My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I’m burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.

Chili # 6 Vera’s Very Vegetarian Variety

Judge # 1 — Thin yet bold vegetarian variety chili. Good balance of spices and peppers.

Judge # 2 — The best yet. Aggressive use of peppers, onions, and garlic. Superb.

Judge # 3 — My intestines are now a straight pipe filled with gaseous, sulphuric flames. I shit myself when I farted and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can’t feel my lips anymore. I need to wipe my arse with a snow cone.

Chili # 7 Susan’s Screaming Sensation Chili

Judge # 1 — A mediocre chili with too much reliance on canned peppers.

Judge # 2 — Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.

Judge # 3 — You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a thing. I’ve lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they’ll know what killed me. I’ve decided to stop breathing it’s too painful. Screw it; I’m not getting any oxygen anyway. If I need air, I’ll just suck it in through the 4-inch hole in my stomach.

Chili # 8 Tommy’s Toenail Curling Chili

Judge # 1 — The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.

Judge # 2 — This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he’s going to make it. Poor fella, wonder how he’d have reacted to really hot chili?

Contest Over

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I love that story, and having spent time in Texas, I know they believe in the Hotter the Better theory.  Speaking of hot, it seems odd that National Chili Day would be celebrated in July, one of the hottest months of the year, but I guess they think that you can fight fire with fire.  I fix chili often; in fact I have a pot fixed now.  It’s quick and easy to make, and it will last me for a week.  I use a simple recipe, starting with a pack of McCormick’s mild chili season.   I follow the recipe on the back, using one pound of ground beef, cooked, 2 8 oz cans of tomato sauce, 1 large can of diced tomatoes, and 1 can of kidney beans.  After I mix it all together and let it simmer for a bit, I spoon it over a bed of rice that I have topped with a slice of American cheese, then I put a dollup of sour cream on top.  I sprinkle some shredded cheese and Fritos on top and have a delicious meal.

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Today is National Chili Day, why not fix up a pot of your favorite recipe and have a hot delicious treat...just don't make it too hot!

National Hot Dog Day

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By Terry Orr

Get Your Red Hots!

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Hot Dogs! At your favorite sporting event.

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With ketchup, mustard, onions, or relish, no one would argue that hot dogs are truly delicious! Hot dogs are a timeless American tradition and a favorite food to eat at baseball games and cookouts.

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Other common names for hot dogs are frankfurters, franks, wieners and dogs. They are also often the subject of food-eating competitions across the globe. In fact, did you know that the world’s largest hot dog was 1,996 feet long? It was created by Sara Lee Corporation in honor of the 1996 Olympics.

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Homemade Hot Dog Pickle Relish

1 1/2 cups vinegar

1 teaspoon mustard seeds

1 teaspoon coriander seeds

3 tablespoons brown sugar

8 large dill pickles, diced

1 small cooked red pepper, diced

1 small cooked yellow pepper, diced

1 small onion, diced

2 tablespoons chopped dill

Salt and pepper to taste

In a medium saucepan, add vinegar, mustard seeds, and coriander seeds and bring to a slow boil.

Cook until slightly thickened. Remove from heat and add the remaining ingredients, and stir until blended. Cover and refrigerate for several hours to cool before serving.

Top 25 Hot Dogs

Chicago Dogs

Vidalia Dogs

Low-Country Dogs

Corn Dogs

Taco dogs

Bruschetta Dogs

Chimichanga Dogs

New York Street Dogs

Pekingese Dogs

Chili Cheese Dogs

Bacon-Wrapped Splitters

BBQ Dogs

Frito Dogs

Hog-Tied Cheese Dogs

California Dogs

Pizza Dogs

Po’ Boy Dogs

French Poodles

Jerk Chicken Dogs

Hot Diggity Dogs

Sausage-and-Pepper Dogs

Cuban Dogs

Philly Dogs

Chili Dog

Grilled Dog

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