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HOUSTON HOME JOURNAL
Chili for
chilly
weather
Jean Rea
Cooking with
Jean
1 love soup of almost any
kind, even “bone soup.” I
boil pork chop bones with
a little chopped onion, salt
and pepper, and when I have*
a good broth I add some
chopped cabbage and cook
until it is just tender. I then
serve it over rice. So good!
Enjoy the fall and some
good soup and chili.
Chili
1/2 sack pinto beans,
cooked until tender
2 onions chopped
1 bottle ketchup
1 lb. ground beef
2 cans tomatoes
Chili powder to taste
Cayenne pepper to taste
Salt, pepper to taste
Cook pintos until tender.
Brown meat and onions.
Add to beans. Add toma
toes, ketchup and the other
ingredients. Season to taste.
Makes large Dutch oven
full.
Jailhoiise Chili
3 lbs. diced lean beef
1/4 cup vegetable oil
1 quart water s
6 tablespoons chili
powder
3 teaspoons salt
5 cloves garlic, minced
1 teaspoon ground
cumin
1 teaspoon marjoram
1 teaspoon red pepper
1 tablespoon white
sugar
3 tablespoons paprika
3 tablespoons flour
6 tablespoons white
commeal
1 cup water
Heat oil in large pot. Add
meat and sear over high
heat. Stir constantly until
meat is gray but not brown.
Drain off any excess fat. Add
water and cover, cooking
over low heat for 1 1/2 to 2
hours. Add remaining ingre
dients, except for flour, corn
meal and last cup of water.
Cook at a bubbling simmer
for 30 minutes. Add flour
and cornmeal mixed in cup
of water. Cook about 5 more
minutes stirring to prevent
sticking. More water may
be added if it is too thick.
This is really hot chili.
Recipe of the Week: Candied Bacon
This recipe comes from “A Love Affair with Southern Cooking” (reviewed above)
3/4 cup light brown sugar, not packed
2 teaspoons dry mustard
1/2 teaspoon black pepper
1 lb. thickly sliced hickory smoked bacon.
Cut each slice of bacon in half. Preheat the oven to 325 degrees. Lay a large baking
rack, preferably one with a cross-hatch grid, on top of an ungreased large jelly roll
pan. Spritz the rack with nonstick cooking spray.
Combine the brown sugar, mustard and pepper in a pie pan, whisking out all lumps.
Dredge each piece of bacon on both sides in the sugar mixture until thickly coated.
Arrange the bacon on the rack, not couching, and sprinkle generously with the
remaining sugar mixture.
Slice the pan into the middle oven rack and bake uncovered for 50 to 60 minutes or
until the bacon is richly browned and crisped. No need to turn the bacon as it bakes.
Cool the'candied bacon to room temperature and serve with cocktails.
rs y ' ” VfßraH| ¥ \
The
cool fall
weath
er has
finally
arrived
and that
means
it’s time
to put
on a pot
of soup
or chili.
A Love Affair with Southern Cooking
Recipes and Recollections
By Jean Anderson
William Morrow/Harper Collins,
$32.50 in hardcover
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Idaho Potato Commission
Baked potatoes can become a main dish with a variety of toppings. Make your families’ favorite or try some new approaches.
FULLY LOADED
Bake a bunch of Idaho’s and put out a bunch of toppings
By Charlotte Perkins
Journal Staff Writer
If you’ve been using the micro
wave so long you’ve forgot
ten what a real baked potato
tastes like, it’s time to heat up the
oven and bake a bunch of Idaho
russet potatoes at once.
The best approach is to preheat
the oven to 350 degrees. Then scrub
APPLE PIE
HOTDOGS
Fried chicken and brown sugar pie
Jean Anderson was born in the North
Carolina to “Yankee” parents, and she
didn’t really start discovering southern
food until she was five, went to kindergarten, and
had her first taste of Brown Sugar Pie. Later,
as a food writer for Bon Appetit, cottage Living,
Family Circle and Gourmet, and the award-win
ning author of more than 20 cookbooks, she criss
i crossed the South for four decades, searching for
\ wonderful food.
\ Her latest book, A Love Affair with Southern
\ Cooking, brings together over 200 recipes, rang
\ ing from classic New Orleans gumbos and
\ Georgia Pecan Balls, to surprises like Candied
Bacon (baked with brown sugar as an appe
tizer) and Krispy Kreme Bread Pudding. Grits
recipes are offered in infinite variety. Several
ways to cook fried chicken are honored. There’s
an essential retipe for Cold-oven Pound Cake.
You can expect to find homemade pimento
cheese, black-eyed peas, red-eye gravy, chitlin’s
and cracklin’s held in high esteem. There’s even
one old, and borrowed, recipe for roasting pos-
the potatoes well under running
water, dry them, and use a kitchen
fork to poke holes all over them.
That lets the moisture out so that
you get the dry and fluffy potato.
Rub them with oil, and sprinkle
on some Kosher salt if you life.
Place the potatoes on a baking
sheet and cook them for about an
hour. A good test for doneness is
to pick up a hot potato using a pot
holder and squeeze it gently. A
“done” potato will be squeezable.
Now for the toppings:
Classics are butter and sour cream
with plenty of chopped fresh chives,
or chili and shredded cheddar.
Other options include:
Guacamole, caramelized onions
or succotash with plenty of butter.
Chopped onions sauteed with
bell peppers and garlic and some
chopped andouille or smoked sau
sage with tomatoes.
It wouldn't be Thanksgiving unless...
When it comes to Thanksgiving, most of us are traditionalists at heart. Sure, new
recipes are always showing up. There’s always a new way to cook turkey, a new twist on
an old favorite sweet potato dish, a shortcut on a classic recipe. More and more, we may
just buy part of the big meal already cooked.
But for most of us there are a few absolute requirements for Thanksgiving dinner
- something that’s got to be on the table for it to REALLY be Thanksgiving.
It might be something as simple as green bean casserole - the kind with the mushroom
soup and onion rings. It could be Grandma’s dressing or something special and pretty
like orange cups filled with cranberry relish.
Or maybe it’s a family tradition of some sort.
In any case, we want to know that makes it Thanksgiving at your house, so please fin
ish this sentence below and go on with as many words as you need to cover the topic.
“It wouldn’t be Thanksgiving at our house unless....”
Contributions will be featured in our Nov. 21 issue.
Send yours to cperkinsCwevansnewspapers.com, or mail to Charlotte Perkins, Houston
Home Journal, 1210 Washington Street, Perry, GA 31069.
WEDNESDAY, NOVEMBER 7, 2007 ♦
sum.
Anderson has a generous spirit when it comes
to food choices, but she’s a precisionist when it
comes to cooking. She’ll ask that you sift that
flour, use only real butter unless otherwise indi
cated, and take care with meringues. You can
learn a lot just reading her opening chapter of
instructions.
Should you buy it? Yes. Maybe for every cook
on your Christmas list, because in addition to
having incredible recipes to dream over, it’s very
good reading with a time-line of Southern cuisine,
background on some Southern gifts to the world
like Moon Pies and Coca Cola, some almost-for
gotten subjects like Watermelon Rind Pickles and
Salt-Rising Bread, and countless enjoyable quota
tions, both literary and humorous.
In short, it’s really fun to read.
And if you didn’t know that Roy Blount Jr.
said that “Brunswick stew is what happens when
small mammals carrying ears of com fall into
barbecue pits,” now you do.
Pico de Gallo made by mixing
fresh chopped green peppers and
onions into salsa.
Cooked broccoli florets diced with
feta cheese and black olives and
sprinkled with Italian dressing.
Hamburger Stroganoff, made
with a can of sliced mushrooms,
a pound of ground beef browned,
a shake of Worchestershire sauce,
and enough sour cream to make a
good mix.
u A/o/t on the menu”
1B