Saturday, March 31, 2007

Robert St. John: Eagerly waiting for the 'chunky gut' vaccine (The Biloxi Sun Herald)


Robert St. John: Eagerly waiting for the 'chunky gut' vaccine (The Biloxi Sun Herald)
I've got a virus. My particular virus is not influenza, a common cold, or a computer virus. I don't have chickenpox, mumps, Ebola or rabies.

Mattapoisett club's chef champions duck confit (The Standard-Times)
A few hours before dinnertime on a Thursday night, the members-only restaurant at the Bay Club is empty, save for a few employees doing prep work in the kitchen and bar.

Students staff restaurant (Alamogordo Daily News)
Brandon Running Wolf, 18, practices his math, English, communications and chemistry skills in the kitchen room 441 at Alamogordo High School. "I hope to have a restaurant in San Francisco one day," Running Wolf said.

AMD cited for polluting creek (News 8 Austin)
AUSTIN Advanced Micro Devices was cited for polluting a creek at their construction site in Southwest Austin. The Save Our Springs Alliance caught workers pumping stormwater runoff into a nearby creek.

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Friday, March 30, 2007

Firehouse Chili


Yield: 6 Servings

5 bacon, strips
2 lb lean beef, cubed (sirloin or
- round, steak)
1 cup onion, diced
1/2 cup green pepper
3 garlic, minced
3 Tbsp chili powder
1 tsp cumin, Ground
1/2 tsp oregano, Ground
1/4 tsp Italian seasoning
1/4 tsp black pepper
1 tsp cayenne pepper
1 qt beef broth
1 can green chilies, 4- ounce
1 can whole tomatoes, crush
16 ounce
2 small pickled hot peppers, chopped
2 cup pinto beans or, Mashed
-refried beans
2 can kidney beans
1/2 cup cornmeal
1/2 cup water

Fry bacon until crisp, remove. Brown beef in bacon grease, stirring
as it cooks. Sprinkle beef lightly with garlic salt (1/2 teaspoon)
while cooking. When all meat is browned, add onion, green pepper and
garlic. Cook until tender. Add seasonings, crumbled bacon and broth.
Stir and bring to a boil. Add tomatoes, chilies, peppers and mashed
beans. Simmer covered for 1-1/2 hours, stirring occasionally. Add
kidney beans and simmer for 30 minutes longer. Mix together cornmeal
and cold water and add gradually to the chili to thicken. When
desired consistency is reached, cook 10 minutes longer. Chili is now
ready to be serve.


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#TITLE# Aurora Chili #TITLE#Yield: 18 Servings1/2 cup veg

#TITLE# Aurora Chili #TITLE#
Yield: 18 Servings

1/2 cup veg oil
6 lb muskox, ground
2 onions, fine dice
8 cl garlic, minced
2 Tbsp paprika
12 Tbsp chili pepper
2 Tbsp cumin
2 tsp cajun spice mix
2 tsp oregano, Dried
1 tsp cinnamon
1/4 tsp black pepper
1 cup tomato paste
1 Tbsp honey
2 cup tomatoes, Canned
2 red bell peppers, fine dice
2 tsp salt
2 cup beef broth
1/2 cup jalapeno pepper, Chopped
1 hot sauce, optional

Heat the oil in a large pan and saute the meat intil browned. Drain
off the fat. Add the onion and then the garlic and cook until
translucent. Add the spices and cook lightly. Add the tomato paste
and honey. Add the tomatoes, broth and diced red peppers and
jalapenos. Simmer for three hours. Correct seasonings and add hot
sauce if desired during the last hour.


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Thursday, March 29, 2007

Chili #6


Yield: 7 Servings

1 vegetable cooking spray
1 lb ground round
1 cup onion, Chopped
4 garlic cloves --, Minced
15 oz no-salt-added kidney beans
1 (1 can ), Undrained
14 1/2 oz no-salt-added stewed
1 tomatoes -- (1 can )
16 oz no-salt-added tomato sauce
1 (2 can s)
1 Tbsp oregano, Dried
1 1/2 tsp chili powder
1 1/2 tsp cumin, Ground
1/2 tsp salt
1/4 tsp cinnamon -- (1/4 to, Ground

Coat a large saucepan with cooking spray; place over medium-high heat
until hot.

Add meat, onion, and garlic, and cook until the meat is browned,
stirring to crumble.

Drain well, and return mixture to pan. Add beans and the next 8
ingredients (beans through pepper); stir well.

Cover, reduce heat, and simmer for 20 minutes.

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Wednesday, March 28, 2007

Nirmala Narine Prepares Worldwide Cuisine (CBS News)


Nirmala Narine Prepares Worldwide Cuisine (CBS News)
The enthusiastic globe-trotter cooked exotic dishes on a skimpy budget as the latest Chef on a Shoestring: Tunisian Carrot Salad, Peruvian Chicken and Cashews in Chile Sauce, and Cardamom Coconut Macaroons.

Cuatro leches cake adds another dimension to the flavor (Austin American-Statesman)
Colombian pastry chef from Dallas drizzles caramel sauce over this favorite Mexican dessert.

Farmington chef has recipe for spring fling (Daily Journal)
The ocean may be miles away from downtown Farmington, but it will seem a little closer next month as Chef Polly Monroe hosts her second annual Clam Bake April 28 at Alexander s at The Factory.

Spice subtleties (The Pantagraph)
Terry Brown doesn't mind putting some punch in his food. But punch is one thing; culinary masochism is another. It's about balance, he said.

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Tuesday, March 27, 2007

Postscripts: Notes from the food world (The Cincinnati Post)


Postscripts: Notes from the food world (The Cincinnati Post)
Maple ribs, March Madness 'frickles' and German bread.

To ease boredom in the kitchen, try a new recipe (Provo Daily Herald)
With a bachelor's degree in food science and nutrition, Jeanne Mason toes the line on recipe instructions. "Follow the recipe because it's like a chemical reaction," said the 64-year-old Orem homemaker. "Everything is there for a specific purpose.

Online-only recipe | Mexican eggs (Miami Herald)
MAIN DISH

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Monday, March 26, 2007

Aunt V's New York Barbeque Sauce



1 egg
1 c. salad oil
2 c. vinegar
4 tbsp. salt
1 tbsp. poultry seasoning
1 tbsp. parsley flakes
1 tbsp. basil leaves
1/2 tbsp. oregano
1 tsp. pepper

In blender, beat egg. Add oil, beat. Add remaining ingredients, beat. Best on
chicken. Left over sauce can be used for dipping. Also can be refrigerated for future use.

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Get inside the hidden cookbooks of America's favorite restaurants.

The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.

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