TAILGATING TIME IS HERE!
Start with an authentic chili recipe from this week’s From
the Cookbook Shelf selection: Chili Madness, A Passionate Cookbook by Jane
Butel (Workman Publishing, 2nd Edition, 2008, $12.95). First
published in 1980, the 2008 edition contains more than 130 new recipes. All you
want to know about chili and appropriate side dishes and breads are included! Butel is author of more than 15
cookbooks, manages an internet membership club, “Cooking with Jane,” and an
online school, “All About Chiles.” She also founded the Pecos Valley Spice
Company and owns Jane Butel’s Southwestern Cooking School, located in
Albuquerque and Corrales, New Mexico, and beyond.
Blue cheese is an unlikely ingredient in conventional
chili, although other types of cheese have long been chili “tamer downers.”
Butel found that blue cheese gave a great-tasting edge to chili as in her Blue
BLUE HEAVEN CHILI
2 tablespoons bacon drippings or butter
1 cup chopped onion
2 cloves garlic, minced
1 large whole boneless, skinless chicken breast,
dice (2 to 2-1/2 cups)
3 cups rich chicken broth (see note below)
1 cup canned chopped green chiles
1 medium russet potato, unpeeled, diced
½ teaspoon salt, or to taste
½ cup crumbled blue cheese
Melt bacon drippings in a large pot over medium heat. Add the
onion and cook until translucent, about 5 minutes. Add garlic and chicken and
cook, stirring, until chicken begins to brown, about 4 minutes. Add broth,
green chiles and adjust seasonings as needed, adding salt to taste. Spoon chili
into individual bowls, and scatter the blue cheese over top. Recipe serves 2 to
Note: To make a “rich” chicken broth, simply simmer
regular chicken broth (canned or homemade) over medium heat until it is reduced
by half. In this case you would begin with 6 cups broth and cook it down to 3.
Source: Chili Madness, a Passionate Cookbook by Jane Butel
(Workman Publishing, 2008, $12.95/softback).
BE SURE YOUR TAILGATE CONDIMENTS ARE SAFE
Everything today has a shelf life including popular
condiments. The August Consumer
Reports on Health addresses the subject. Read on ….
Suggested refrigerator storage times include mustard, 1
year; Worcestershire sauce, 1 year; ketchup, cocktail sauce and chili sauce. 6
months; barbecue sauce. 4 months; horseradish, 3 to 4 months; and mayonnaise
and salad dressing, up to 2 months. You can find storage times for other
condiments at StillTasty.com.
TART CHERRY JUICE REDUCES JOINT INFLAMMATION
T art cherries have strong anti-inflammatory properties and
may help people with osteoarthritis (OA) manage their disease, according to a
study involving 20 women, aged 40 to 70, with inflammatory OA, the researchers
found that drinking tart cherry juice two times a day for three weeks resulted in
considerable reductions in inflammation markers, especially for participants
who had the highest inflammation levels at the start of the study. A previous
study indicated that a daily dose of tart cherry extract reduced osteoarthritis
pain by more than 20 percent in most people. The study was presented May 30, 2012,
at the American College of Sports Medicine Conference. Source: Weill Cornell Medical College
Women’s Nutrition Connection, September 2012.
Note: The good news is that Chief and Rays carry a sour
cherry juice concentrate in the produce department. Discuss its use with your
rheumatologist or primary care doctor.
POTATOES GREAT GRILLERS!
If you do vegetables on the grill, don’t forget potatoes. From Potatoes Goodness Unearthed try
Grilled Potato Planks.
GRILLED POTATO PLANKS
3 tablespoons olive oil
1 clove garlic, minced
2 teaspoons finely chopped rosemary leaves
½ teaspoon salt
1-1/2 pounds (about 3 large) scrubbed,
unpeeled baking potatoes, cut into ½-inch slices Preheat grill. Combine
oil, rosemary and salt in a dish. Add potato slices and turn until well coated.
Grill potatoes for 8 minutes or until soft. Turn and continue grilling 10
minutes longer or until cooked through. Remove from grill. Recipe makes 4
Finally, you don’t need a recipe to make a Thaman grill favorite
that’s been used by us since backyard grills became popular. Thinly slice
scrubbed unpeeled russet potatoes and sweet onion, adjusting the amount to the
number of servings needed. Arrange on a large piece of heavy duty foil sprayed with
Pam. Dot with butter and salt and pepper to taste. Wrap securely and bake on
medium high heat until the package feels soft, turning once or twice. Open one
end and slip mixture into serving dish.
Download PDF of Memo #2285