Subj : Re: Road Tripping
To : Ruth Haffly
From : Dave Drum
Date : Mon Sep 30 2024 04:45:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Hi Dave,
RH> anything other than the local fireman's carnival--except for one time
RH> we spent a couple of hours at an amuesment park in St. Catherine's,
RH> Ontario. After getting married, we went to Busch Gardens once with
RH> Steve's folks and several Dippemesses in Frankfurt, W. Germany. Latter
RH> is a big carnival set up and also local potters (& other crafts folks)
RH> have seasonal sales.
DD> The last county fair I went to was my local deal in New Berlin. Their
DD> was a chilli cook-off in which I placed second and won the salsa (pico
DD> de gallo, really) competition. The hung around to see the free
DD> grandstand show that evening. Three Dog Night was playing - with all
DD> but one of its orifinal musicians ... and the one not there was
DD> pushing up daisies instead of touring - mostly because he got his
DD> lunch in a traffic mishap.
RH> Must have been fun to see the show. I would enjoy a Peter, Paul and
RH> Mary concert but it's down to a duo now. Saw an interview with Paul on
RH> PBS 5 years ago when I was recouperating from the knee surgery--quite
RH> interesting. He was to have a concert in Durham that night but there
RH> was no way we could have gone.
I was there with my boss - who kept complaining "That's not the way it
sounded on the record." And I had to keep reminding him that "This is
LIVE. No post-production enhancements or edits." Bv)= Still, I enjoyed
the show. And the price was right - free.
DD> 1 lb Ground beef
DD> 1 oz Pkg Chilli Man Chilli Mix *
DD> 8 oz Can Hunts tomato sauce
DD> ds Tabasco sauce
DD> Brown ground beef in heavy skillet. Stir in contents of
DD> chilli mix and add tomato sauce. Simmer for 1 hour and add
DD> Tabasco.
DD> * Joe DeFrates originally developed the Chilli Man Mix
DD> (the Illinois spelling of Chilli) and sold it, packaged,
DD> under that name from the 1950s until he sold the recipe to
DD> the Milnot Co. of Litchfield, IL, in the 1970s. It is
DD> available today in most midwestern states under the
DD> original name. The actual ingredients of the chilli mix are
DD> not available.
RH> I've not seen it but we've not usually done any grocery shopping in the
RH> midwest. We're usually well stocked, either just on our way out west or
RH> within a couple of days of getting home and eating down the pantry &
RH> fridge.
Chilli Man used to be sold out east. When I was trucking I hauled more
than one semi-load to grocer warehouses including Winn-Dixie and Malone &
Hyde.
DD> A FURTHER NOTE: You can believe that this is the actual
DD> recipe if you like. But, no chilli cook *ever* gives out
DD> the exact recipe that he used. And the original chilli
DD> spice mix that Joe probably did use is no longer
DD> available - so, use Gebhardt or Mexene or whatever your
DD> favourite is. - UDD
RH> I usually don't use a mix--do my own mix of whatever peppers I have on
RH> hand plus onions, meat and tomato whatevers.
I use Baron's 5640 mix whichj I buy from a local restaurant supply. I
tart it up with additional cumin, garlic, chilies, etc. But it's a nice
starting spot.
8 Drumsticks; skin on
2 tb Oil
1 tb Baron's 5640 chilli spice
1 ts Garlic powder
Salt & ground black pepper
MMMMM---------------------------SAUCE--------------------------------
1/4 c Butter; melted
1/2 c Frank's hot sauce
1 tb Goldman's BBQ sauce (local
- to Springfield, IL - use
- your favourite, not too
- sweet sauce)
MMMMM-----------------------DAVE'S DIPPER----------------------------
1/2 c Yoghurt
1 tb Milk
1/4 c Mayonnaise
1 tb Fresh lemon juice
+=OR=+
1 tb RealLemon
1/4 ts Worcestershire sauce
pn Cayenne; to taste
1/2 c Crumbled bleu cheese
Salt & pepper
FOR THE CHICKEN: Preheat the oven to 375oF/190oC.
Rinse and pat dry the drumsticks. Mix the oil, chilli
spice, garlic powder, and some salt and pepper in a
medium bowl or resealable plastic bag. Toss the drummers
in the seasoned oil to coat well. Bake the drumsticks on
a wire rack placed on a baking sheet (so air circulates
around chicken) until very tender and the skin is crisp,
50 minutes.
FOR THE SPICY SAUCE: Mix together the butter, hot sauce
and BBQ sauce in a large bowl.
Toss the drumsticks in the spicy sauce until well coated.
Place the drumsticks back on the rack and continue baking
an additional 10 to 15 minutes.
MILDER ALTERNATE SAUCE: whisk together 1 tablespoon maple
syrup, 1 teaspoon hot sauce, juice and zest of 1 lime, 1
clove of garlic, minced and some salt and pepper.
FOR THE DIPPER: Whisk everything but the cheese together
in a bowl until smooth. Add 1/2 ts of salt and fine
ground pepper as you gently stir in the bleu cheese.
Cover and refrigerate leftover dipper for use on salads.
Uncle Dirty Dave's Kitchen
MMMMM
... "I am a deeply superficial person." -- Andy Warhol
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