Geaux Cocks!!!

The University of South Carolina has a home game against Louisiana State University this Saturday at 8:00pm in Columbia, SC. It is going to be one heck of a game. Carolina is coming off a great win over Kentucky and LSU was upset by Florida.

This week I am going to focus on TAILGATING!!!

Today's recipes pay homage to the state of Louisiana. Don't forget the hot sauce! I visited New Orleans back in June 2008. And wow! (I know, I know, LSU is located in Baton Rouge.) While we may have a big rivalry ahead of us, we can literally chew up those Tigers and spit them out with the following creole/Cajun recipes:

Emeril's Tailgating Crawfish Boil

Ingredients
Stock:
3 gallons water
2/3 cup salt
1 tablespoon whole black peppercorns
2 packages dry crab boil
1 cup liquid crab boil
1 tablespoon hot sauce
1 tablespoon Essence, recipe follows
2 bay leaves
Crawfish, vegetables, and sausage:
12 new potatoes
3 ears corn, cut into thirds
3 artichokes
1 foot andouille, cut into 8 equal links
3 lemons, halved
2 yellow onions, peeled and quartered
2 heads garlic, halved
6 pounds live crawfish
6 pounds large, head on shrimp
1 pound asparagus, ends trimmed
1 cup melted butter, as an accompaniment
Beer, as an accompaniment
French bread, as an accompaniment

Directions
In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.

To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels. 6-10 servings

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

This drink recipe is sure to knock you on your fanny:

Hurricane Recipe
1 ounce fresh-squeezed lemon juice

4 ounces dark rum

4 ounces passion fruit syrup

Crushed ice

Orange and/or lime slice

1 Maraschino Cherry

In a cocktail shaker, add lemon juice, rum, passion fruit syrup, and crushed ice; shake vigorously for 1 to 2 minutes and then strain into a tall glass or hurricane glass.
Garnish with an orange and/or lime slices and a maraschino cherry.
Makes 1 serving.

and Geaux Cocks!!!

I'm Thinking Carnies, Part 2: The Food Review

The Mmmm Food Review

We got footlongs, we got corn dogs

Fried Mushrooms and Fiske Fries

And we got gyros, we got donut pails

We got gals with rat-tails

And the boys in line dress up like cowboy dudes

Mmm, Mmm, Mmm I love this food.

Fair Food 101:

Corn Dogs: delightfully doughy, easy to eat on the go, even with ketchup and mustard

Mmm

Hot Dogs with the Works: quite messy, dripping with kraut, chili, nacko cheese, and mustard

Mm

Chicken Gyro (not to be confused with the Pita): super messy, lots of sauce, hard to eat

M

Fiske Fries with vinegar: For just $2 you get a whole, big cupful, Friendly staff, $1 bottles of H20

Mmmm

Donuts: available with powered sugar or cinnamon, $5 for 21 or get the bucket

Mmm

Pizza with ham and pineapple: too much like cardboard

M

Fried Mushrooms: slow line, but yummy, a little too greasy and bland

Mm

Fried Reece's Peanut Butter Cups: so rich and yummy, need a big glass of milk after!!!

Mmmm

Ratings:

-Mmmm: Must get
-Mmm: Might as well, the fair only comes once a year!
-Mm: you decide, if you want to pig out like me
-M: PASS!!! Go ride or play instead!

Who Do You Think Is The Big Cheese?!

Since Jr. is up in Charlotte at the race tonight, I find myself at home alone. And enjoying every moment. Nobody telling me to get off the computer. Quit playing on facebook, faceblog, mybook, or facespace. He can't ever get it correct. Now my new addiction is bloggin'. To which I usually hear, "Whatcha doing?" "Nothing", I reply. "Blog. Blog. Blog.", he responds back, followed by, "Well, if you are going to play on your computer, then hand me mine." And there we sit, cuddled on the couch, computers on our laps, and myself typing away while he looks for truck parts on eBay. Very 2008.

Tonight I am enjoying some of the red wine I won at the Pumpkin Carving Contest, watching Food Network and blogging away. My belly was STILL full from the food at the Fair and I decided to pass on dinner. Maybe a little late night hunger started to set in, because I usually find Bobby Flay's Throwdown a tiny bit annoying but tonight's episode was different. Bobby was competing with the owners of a restaurant that serves up 31 different varieties of grilled cheese. If you know anything about me, you know that I LOVE cheese!!! My focus was torn from my computer as I heard the words CHEESE: brie, goat, jack, and to top it off BACON!

I think that both of these recipes sound simply delicious. I may have to give them a try this week. They are quite fancy versions of grilled cheese sandwiches. You can't go wrong with a basic grilled cheese and tomato soup combo, but sometimes it is nice to up the anty. I mean...melted brie and bacon. Heavenly!

The Calvert (Stink's Favorite)
Recipe courtesy Connie and Bill "Stink" Fisher

Ingredients
2 tablespoons balsamic mayonnaise
1 (5-inch) round rosemary focaccia
5 slices Monterey Jack cheese
4 ounces oven-roasted turkey, sliced
2 pieces applewood smoked bacon, cooked until crisp
1/2 avocado, sliced into thin strips

Directions
Spread the balsamic mayonnaise on the inside of top and bottom of focaccia. Place with mayonnaise sides facing up on a flat top grill at 350 degrees F. Drape 2 slices of cheese over top and 2 slices over bottom of roll so as to cover the entire surface area. Place dome over focaccia to facilitate melting and even heat. While cheese is melting, place turkey on grill to warm. Place bacon in an "x" over the turkey. Cover with avocado and remaining cheese. Once cheese is melted all around (focaccia and turkey) assemble the grilled cheese and close. Place finished sandwich in a panini grill until roll is crisp and has added squishiness! EAT!!! Yield: 1-2 servings

Grilled Brie and Goat Cheese with Bacon and Green Tomato
Recipe courtesy Bobby Flay, 2008

Ingredients
16 slices center-cut bacon, cut into 1/2-inch thick pieces
2 sticks unsalted butter, at room temperature
8 slices Pullman bread, sliced 1-inch thick
8 to 12 ounces really good quality brie
2 green tomatoes, sliced 1/4-inch thick
Watercress
8 ounces soft goat cheese, cut into 8 slices (recommended: Boucheron goat cheese)
Salt and freshly ground black pepper

Directions
Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Break each piece into fourths and set aside.
Heat a cast iron griddle or cast iron pan over medium heat.
Spread butter on 1 side of each slice of bread. Layer 4 of the slices of the bread with 3 to 4 slices of brie, 2 tomato slices, watercress, 2 slices goat cheese, and 4 slices of broken up bacon and season with salt and freshly ground black pepper. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted. Yield: 4 servings

Honey, Company is Coming Over!

Sunday is one of my favorite nights to have company over for dinner and drinks. I welcome the preparation, enjoy cleaning up my home, planning the menu, and running to the grocery. Am I crazy or what! I heart grocery shopping! Seriously. What is even better is that you can now buy beer and wine on Sunday. (sans Forest Acres...boo!) Maybe it is just that I don't want the weekend to end and the work week to begin when I arise. Nonetheless, there is just something nice about relaxing with a glass of vino and gathering with your friends and family for an yummy meal. As we all know, even though Fall is setting in, South Carolinians are blessed with mild tempatures. Enjoy the crisp evenings before it gets too cold and take advantage of your grill while you still can!

Keep these party suggestions in mind for when your next impromptu gathering arises.

Another great way to always be prepared for a party is to frequent stores such as Pier One and World Market for deals on bright tea candle holders, colorful placemats and other accessories. Create a “party” box, drawer, or shelf in your home where you store these supplies. Keep staples in your pantry, fridge, and freezer for whipping up easy dips and side dishes. Along with a quick trip to your local gourmet grocery for a few fresh ingredients, you will be ready for any crowd!

Appetizer:
Store –bought Pimento Cheese and French Rounds are my favorite. Also, a friend shared with me her “go-to” when unexpected guests stop by. “That would be corn and bean salsa! It is a can of shoepeg corn, a can of Rotel tomatoes, and can of black beans, be sure to rinse the beans. Serve with Scoops. I always have it in my pantry. I could throw it together if you came by my house right now. And I always have wine!” she said.

Fancy-n-Easy Mixed Greens Salad:
-Ingredients:
-Baby Greens, prepackaged, one bag feeds about 4ppl
-One bunch green onions, diced
-Feta, get two packages if serving more than 4ppl
-Diced Walnuts, whole are less expensive – but a pain to chop
-Cherry Tomatoes - halved
-Fresh Strawberries, and/or Can of Mandarin Oranges (omit both and add dried cranberries in the cooler months), slice strawberries
-Vinaigrette dressing, I recommend “Champagne Dressing” if you can find it – i.e. Fresh Market

Mix the entire containers all of the ingredients, except use ½ the strawberries, together and toss with dressing before serving. Pop in refrigerator until ready.

Either of these main dishes work well….

Salmon – pick these up in the fresh seafood department of a nicer grocery store. You can usually find many pre-marinated types. My recommendation is the “Bourbon Marinated Salmon” at the Fresh Market. Cook on grill for about 15-20 minutes. “Pam” the grill before grilling and loosen salmon from grill right after placing it on the hot grate to keep it from sticking. Some folks say not to flip it; it is really up to you.

Beer Can Chicken –
-1 chicken, about 3lbs., serves 4 ppl.
-Seasoning Salt
-Garlic Powder
-Black pepper
-One can of beer

Wash and drain the chicken and pat dry. Coat the chicken inside and out with seasoning salt, garlic powder, and pepper. Refrigerate until ready to cook. Prepare the grill. Indirect cooking, either push the hot coals to the outer sides of the grill, leaving a hollow middle or light just one side of a gas grill. Open the can of beer and drink 3 gulps. Place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing on top of the can, in the unlit portion of the grill. Use its little legs for balance. Cover the grill and cook the chicken for appx. 1 hour, or until done, rotating the chicken as necessary. The chicken is done when the juice runs clear when pricked with a fork.
Carefully remove the beer can from the chicken. It will be hot! Cut the chicken into halves or quarters.

Corn on the Cob – pick up one ear per guest. Shuck and boil with a spoonful of sugar for about 20 minutes. Fresh white corn takes less time. Add butter and salt after cooked.

Cheese Grits –
Choose your favorite grits and cook accordingly. I like the “quick” preparation ones. Add sharp cheddar cheese, butter, and salt and pepper. Jalapeños make a spicy addition. 5-25 minutes.

Strawberry Shortcake or Pre-Made Key Lime Pie
Pre-made shortcakes
Diced strawberries, mix with sugar/and or strawberry jelly/jam
Cool Whip
Layer each for a light dessert.

Grocery List:
Produce:
Baby Greens, 1-2 bags
Spring Onions
Cherry Tomatoes
Corn on the Cob, one per guest
Strawberries, optional
Lemon, optional for fish
Canned Vegetables:
Mandarin Oranges, optional
Pimentos
Jalapeños, optional
Dry Goods:
Grits
Fancy crackers
Meat/Fish:
One whole (3lb.) chicken, serves 4ppl
Or, one salmon steak, per guest
Dairy:
Feta, 1-2 containers, pending party size
Sharp Cheddar cheese, grated – including enough for pimento cheese (mayo?)
Misc.:
Shortcakes or Key Lime Pie
Cool Whip, optional
Strawberry jelly preserves, optional
Dried cranberries, optional
Walnuts
Vinaigrette dressing, preferably “champagne”
Alcohol:
Beer, one can for chicken, optional

Wine Selection: (either choose one red and one white or say two of one type) about 4 glasses per regular size (750mL) bottle
Smoking Loon - all are yummy, typically choose the reds, $
Cavit Pinot Grigio – get the magnum, $, good for big crowd
Yellowtail Chardonnay - $, also comes in larger bottles
Clos Du Bos Chardonnay - $$, buttery white
Cambria Chardonnay - $$, not your expected and affordable
Ecco Domani Merlot - $, easy to drink red
Penfolds – Merlot, sometimes says reserve - $, the entire line is good
Wente – red or white – enjoy all - $$
Dynamite Cabernet Sauvignon - $$, packs a punch
Château St. Michelle Riesling – sweet in taste, $
Vueve Clicquot – only the best champagne – for a special occasion -$$$, should range $30-$50 bottle depending on location

Hints:
-A gorgeous hostess dress, a glass of wine, and a helpful spouse are three keys to keeping you relaxed and ready.
-During your weekly grocery trips: look for specials on steaks, ribs, burgers, and chicken that could be frozen for use another time.
-A foldable table, a table cloth, large beverage container, and seasonal serving pieces create an instant buffet area.
-Olive oil, parmageiano cheese, nuts, onions, grits, tea bags, bacon, red potatoes, frozen spinach, chicken stock, canned tomatoes, canned beans, tomato sauce, and a variety of pasta are a few basics to keep on hand.
-A bottle of each white and red wine, and a six pack of each domestic and import beer give you options to serve your guests.
-Visit one of the large wholesale liquor stores for great buys!
-Sparkling water with a twist of lemon or lime makes a light, non-alcoholic beverage.
-Catch Phase is a fun game for a crowd, about $15
-Put a fresh towel in the guest bath.
-In a small glass, put a few flowers.

Punch I Stole From Grayson (great punch!!!):-In a large punch bowl, mix one bottle of inexpensive champagne, about ½ 2 liter of ginger ale, and one frozen mixer – fruit punch, orange cranberry, etc. Add seasonal fruit – strawberries, limes, lemons, cranberries, etc. Frozen concentrate flavors and keeps chilled. Add more of each as necessary.

Vote for Pizza, now that's a candidate I really believe in!

WIS's Jennifer Miskewicz Wilson wants people to go to www.bolla.com/taste and vote for her friend Patrick's Southern Peach 'n' Pulled Pork Pizza. She's has taste-tested it and says it's dee-lish!

http://www.bolla.com/taste

Southern Peach ‘n’ Pulled Pork Pizza

Submitted by Patrick S. of Georgia

Ingredients:

•1 12" prepared pizza crust

•1 (3-4 lb.) pork shoulder roast or Boston butt (or store-bought prepared pulled pork)

•1 cup Vidalia (or other sweet onion), thinly sliced

•1 1/2 cups water

•1 tbsp. olive oil

•1 cup Vidalia (or other sweet onion), chopped

•2 tbsp. jalapeño peppers, chopped

•1 lb. frozen peaches, thawed and chopped

•1/4 cup cider vinegar

•1/3 cup bourbon (optional)

•1 14.5-oz. can diced tomatoes

•2 1/2 tbsp. honey

•2 tbsp. Dijon mustard

•2 tsp. brown sugar

•1 tsp. chili powder

•1/2 tsp. cayenne pepper

•1 tsp. dried oregano

•1 tsp. dried basil

•1 tsp. dry mustard

•Salt and freshly ground black pepper, to taste

•1 cup mozzarella cheese, shredded

•1 cup cheddar cheese, shredded

•1/2 cup Vidalia (or other sweet onion), sliced

If making homemade pulled pork, it should be done a day ahead and kept refrigerated. Place half of the onions in the bottom of a slow cooker. Add pork and water, along with remaining onion slices. Cover and cook on low for 8 to 10 hours. Shred pork with a fork and discard fat. Refrigerate if not used immediately.

Add oil to a medium saucepan and sauté onions and peppers over medium heat until softened, 5-8 minutes. Add peaches, reserving a small portion. Add vinegar and bourbon and simmer for 5 minutes. Add tomatoes, honey, mustard, brown sugar and spices. Simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes. Let sauce cool and purée in blender. In a medium saucepan, combine pulled pork and 1 cup of sauce. Heat for 8-10 minutes, stirring occasionally.

Top pizza crust with half of the mozzarella and cheddar. Evenly spread the sauce and pork. Add onion and reserved peaches. Top with remaining cheese. Bake pizza in preheated 450F oven for 12-15 minutes, until cheese is melted. Slice and enjoy this Italian classic with a good ol’ southern twist!

Beans, Beans, the musical fruit!

With all this talk of football, tailgating, and the fair, another activity that symbolizes the transition into Fall is Group Therapy's 22nd Annual Chili Cookoff. It will be held on Saturday, October 11th in Five Points. Come eat Chili for a great cause and listen to some awesome music. All proceeds to benefit Camp Kemo and the Hope Center.

There is always a great mix of interesting people and even more interesting chili. Every year I say that I am going to enter, but always miss the boat. If I was to participate, I would make my White Bean Chili. It is always a winner!

http://www.grouptherapybar.com/chili2008/

WHITE BEAN CHILI

serves about 8-10ppl

2 cans (15oz?) of navy beans, rinsed and drained

1 can pinto beans, rinsed and drained

3 cans of chicken stock, soup size cans

4 tablespoons of butter, one stick

1 tbl. Minced garlic

1 medium onion, diced

2 small cans green chilies, found in Mexican foods area

1 can corn, white if you can find it, drained

1 pound boneless, skinless chicken breast, finely chopped

2 tbls ground cumin

1 tbl dried oregano1 tbl black pepper

1/2 bunch fresh cilantro, chopped, in produce section

In a stock pot, boil water and add chicken breast. Season water to your liking, optional. Cook thoroughly, at least 20 minutes. Let chicken cool, or put in fridge. Dice into rough, small pieces. In a saucepan, heat butter and saute garlic, onion, and chilies for about 5 minutes. In a large stock pot, combine chicken stock, beans, corn, all of the spices, and then add the garlic/onions/chilies. Add the chopped cilantro. Bring to a boil. Lower heat to medium and cook, stirring occasionally, for approximately 2 hours. If chili is too liquidy, then ladle some of the liquid off of the top. Top each bowl with a dollop of sour cream. Serve with Corn bread.

Ichabod, Ichabod Crane...kinda odd, but nice just the same.

I just love the Fall. One of my FAV activities is carving pumpkins! Last night our friend's, Amy and Heyward, hosted a Pumpkin Carving Party and Contest. I was blown away with how "seasonal" Amy had decorated her home, and despite the rainy weather...the show must go on. They set up two long buffet tables covered in plastic orange table cloths and tarped the floor in a side living room in their house. After munching on pimento cheese, beanie weinies, mini-meatballs, olive spread, and of course CANDY, we got to carving. Jr. and I found our GIANT pumpkins at my least favorite discount store - ugghhh...WALMART. But I have to say, they were perfect carving pumpkins: big, flat fronts, and curly stems. And only $4.99. What a steal!

Jr. decided to free hand a Grateful Dead, Steal Your Face/Spooky pumpkin. (my little redneck hippie!) Some opted for classic grins. I chose "The Headless Horseman". I have to admit, I loosely used the stencil kit. But in the end, it was 3/4ths my creation. We had a good ole time. Cutting off the tops, scooping out the guts, and intensely competing for the best creation. Surprisingly, Heyward pulled off a pretty-perfect skeleton face in record time. In the end, not to brag...but I won! Just as the sky started to let loose, Jr. and I called it a night. With two carved pumpkins in hand, a few seasonal pumpkin brews in our bellys, my winning prize of wine and candy apple (from the fair...yum!), and soaked yellow lab in tow...we jumped into his truck for a wet ride home.

For a great collection of stencils, pumpkin carving hits, and more, go to http://www.thepumpkinlady.com/.

Also, give a shout out to loyal Blonde Appetit reader and fellow blogger, Oh My Goff. Her television station up in DC, WUSA 9, has their own pumpkin stencil.

http://www.pumpkinlady.com/media.htm WooHoo! Girl, you are BIG time!

You can even try your hand at Abraham Lincoln. Weird!

When I was a kid, my mom would always make Roasted Pumpkin Seeds as a post-carving treat. They are quick, nutritious, and delicious!

Hilda's Roasted Pumpkin Seeds

courtesy: Emeril Lagasse

Ingredients
1 1/3 cups pumpkin seeds, cleaned and rinsed
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon black pepper

Directions
Preheat the oven to 350 degrees F.
Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.

Roasted seeds will keep in an airtight storage container for up to 1 week. Yield: 1 1/3 cups
Cook's Note: recipe may be scaled up proportionately.

Speaking of Pickles...

I promise you that I am not obsessed with pickles, or Mickey D's for that matter. (Although, When I was a youngin' I did win top prize for creating a birthday card for the Grand Opening of a McDonald's in my hometown. Maybe that was some corporate subliminal marketing ploy. That was also when going to McDonald's was a special treat for us kiddies, not a staple, everyday on-the-go meal for children.) I have added a new recipe to my "Pickle Surprise" post. You can now find the recipe for "Copycat" McDonald's Cheeseburgers located under Mmm...Mmm...Good! Check it out.

Deep Fried Pickles - So good you'll wanna slap yo' momma!

With all this talk of Fair Food, especially foods that can be FRIED!!! (i.e. the famous FRIED CANDY BARS...Mmmmmm), I started thinking of other funky fried foods that I LOVE! One cannot live life without trying a DEEP FRIED PICKLE!

One of my favorite restaurants in Five Points - THE CONGAREE GRILL - serves up fried pickles, and now you can make your own! And to my Yankees friends, you have to try this unusual Southern "delicacy"!

Deep-Fried Pickles

courtsey: Alton Brown

Ingredients
Peanut oil
1 quart dill pickles (dill pickle chips can be substituted)
1 cup buttermilk
2 cups plain cornmeal
1 tablespoon kosher salt, plus more, if desired

Directions
Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.

Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.

Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish.

Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat.

Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes.

You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F.

Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

A creamy dipping sauce, such a ranch, compliments the tangy pickle!

I'm Thinking Carnies!

Well Kids! The South Carolina State Fair starts Wednesday, October 8th and runs through October 19th. What is your favorite part of the fair? I would have to agree with the masses and say that it is the FOOD. I usually like to attend on the Pay One Price days and discover my inner-teeny bopper. I excitedly enter the main gate and I am taken back by the bright lights, noisy sounds, faint smell of cows, and always wonder, "Where do these people come from!" People watching is another fav fair activity of mine. Both the vendors AND the patrons. You can always find an interesting mix of people blowing their hard earned cash on giant stuffed animal lions, trying to get a tiny ring around a bottle, or re-living their "glory days" while pitching ball after ball. What should we do first? EAT, then play, then ride. Then EAT, then play, then ride. Over and over. It is like a sick twisted version of Eat, Pray, Love. My mind is dizzy with fair food choices: giant corn dogs, Fisk fries, fried candy bars, Greek gyros, candy apples, funnel cakes, Polish sausage, and those silly giant Turkey Legs! Let's hope it all stays in as we ride those ever-sturdy rides. Hey...where did the Dopple Looping go??? Well, I have always liked the Haunted House. Seriously.

When I was a kid, my dad LOVED to attend various county fairs. You see, this was up in Connecticut. There are country people everywhere. My dad would pack my mom and I into his '76 Corvette Stingray (Chevy Orange..mind you), with myself sitting shot gun on the hump in the middle. The highlight of the excursion was the tractor pull. I love tractor pulls. There I would be, perched on the fence, with my fresh, squeezed lemonade in hand, purple feathery clip in my hair, sparkly iron-on t-shirt (properly adorned with a unicorn, ET, or other 80s icon), enjoying every moment. One thing that I never understood. Who would ever buy those clocks made from petrified poop? Must have been a different era? I can recall entering the side-show tents to get a glimpse of Lobster Boy, the Bearded Lady, and the giant frogs to name a few. What were my parent's thinking? Well, I was a happy camper as long as I left with a brightly dyed rabbit's foot to hang from my key chain. Gross. However, it was those experiences that instilled a fondness for carnies and make me giddy for October to arrive in South Carolina.

I hope that these traditional fair food recipes help wet your palate for the plethora of choices that will be at your finger tips in just a few short hours! Mmmmmmmmmmm.

I think I am going to hold out on the rabbit's foot this year.

Recipes courtesy of Paula Deen:

Chili Dogs:

Ingredients

For the Texas-Style Chili:
3 pounds ground chuck
1 pound hot bulk sausage
3 onions, chopped
4 garlic cloves, minced
1/4 cup chili powder
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon dried oregano
1 teaspoon salt
2 (28-ounce) cans whole tomatoes, chopped
3 (16-ounce) cans kidney beans

4 hot dogs
4 hot dog buns
1 cup grated Cheddar

Directions

Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings. Stir in the chili powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 30 minutes, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 to 30 minutes.

Preheat a grill. Butterfly, or gently slice hot dogs lengthwise, making sure not to cut all the way through. Grill butterflied hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hot dog on the plate with split side facing up. Ladle chili over and top with cheese.

Chocolate Dipped Apples:

Ingredients
4 Roma or Granny Smith apples
16 ounces semisweet chocolate, milk or dark
8 ounces white chocolate

Directions

Various dessert topping choices
Special equipment: 12 (3-inch) bamboo skewers or wooden pop sticks
Arrange toppings in medium sized bowls.

Wash and thoroughly dry the apples. Insert bamboo or wooden sticks into apple cores. Melt each kind of chocolate in separate bowls over double boilers. 1 at a time, gently dip the apples into the chocolate and roll around, making sure to thoroughly cover. Place on waxed paper. Using a spoon or wooden stick, carefully drizzle the white chocolate over the dark or milk. Use the thin side of the popsicle stick to make swirls and decorative patterns. Dip the apples into topping bowls or sprinkle toppings over the apples. Place decorated apples on waxed paper and refrigerate for 15 minutes to harden. Yield: 4 apples

Funnel Cakes:

Ingredients
2 cups milk
1 egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon sugar
1/2 stick (4 tablespoons) melted butter
Powdered sugar, for topping

Directions

Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar. Yield: 6-8 cakes

County Fair Turkey Legs:

Ingredients
2 liters lemon-lime soda
2 tablespoons sugar
2 tablespoons hot sauce
2 tablespoons crushed red pepper flakes
1 tablespoon black pepper
1 Vidalia onion, chopped

Directions

1 tablespoon House Seasoning, recipe follows
3 tablespoons honey
4 turkey legs

Preheat grill. Combine all ingredients, except the House Seasoning and honey, in a large stock pot and bring to a low boil. Add turkey legs and boil for 30 minutes or until the turkey legs register 165 degrees F. Put turkey legs on the grill, season with House Seasoning and brush with honey. Grill over medium heat for about 15 minutes, rotating occasionally as needed. The turkey legs should be crispy and golden brown when done. Yield: 4 legs

House Seasoning:
1 cup table salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.
Yield: 1 1/2 cups

Who knew!? Kate Hudson hearts Food Network

Many moons ago, when Kate Hudson first took the big screen in a major motion picture...that being "Almost Famous", was when I began my love affair with her.

Yes, she is delightfully charming, a little bohemian, and has that certain likeability factor.

Things that Kate Hudson and I have in common. Well, we are both blond. We are about the same age. Hmmmmm. What else is there? Hmmmmm.

Did I mention that she admits that, "[she] is such a Rachael Ray fan, it is CRAZY!" And A FOOD NETWORK FANATIC! We are just two peas in a pod. I seriously believe that if we met, we would be friends. Yes. I really do.

And...sometimes, I am told that I look like her.

Check me...I mean - her, out on the Rachael Ray show.

http://www.youtube.com/watch?v=GQYH-Slb2uM

They went on to make Grilled Fish Kebobs and Couscous with Mint Pesto. I have not tried this recipe. Recently, I was informed by Jr. he does not like Fish Tacos and they are gross.(Which he really does not like anything too fishy. Back to: Foods Men Like) So, I am guessing that Fish Kabobs are out of the story. So, if you make this dish, comment back and let me know. Better yet, invite me over. Because fish kabobs for one, not too fun. (get it...fish, Dr. Seuss, rhyming)

Grilled Fish Kabobs and Couscous with Mint Pesto

http://www.rachaelrayshow.com/food/recipes/grilled-fish-kebabs-couscous-mint-pesto/

Food Men Like

Food Men Like:
Meat and Potatoes...also known as...anything that can be put on the grill.
Pizza
And stuff their mama cooked...or stuff that tastes just like their mama cooked.

I first learned this recipe years ago when I was just finishing up my Senior year of college. It is one that I hold dear, as it came from the kitchen of my college sweet-heart's mama. Whom, I unfortunately, never had the chance to meet. I was honored to cook it for him. I can recall him telling me that his mom chopped the celery and onion finer that I was doing. So, I of course, chopped them a little finer. This recipe is out of this world. The creaminess of the filling, the hint of pepper, the crunch of the veggies, and the flaky, buttery crust.

This is the perfect dish to enjoy on a crisp, Autumn night. And the leftovers are delish.

CHICKEN POT PIE

Ingredients:
1 package boneless, skinless chicken breasts
2 stalks celery, finely diced
1 large onion, finely diced
1 large can LeSueur peas
1 can cream of chicken and mushroom soup
6 eggs
Butter
Salt and pepper
1 pkg. Pillsbury pie crusts

Preparation:
Preheat oven to 350.

Boil chicken breasts in a large pot of water until they return to a boil, and are cooked throughout. Cutting the chicken into smaller pieces before boiling reduces cooking time. Saute onions and celery in a skillet with butter until lightly browned and soft. Hard-boil the 6 eggs and set aside to cool. Add onions, celery, peas, and cream of chicken and mushroom soup in a large bowl and gently mix well. Cut the chicken into finely diced pieces and add to mixture. Salt and pepper as needed. Peel the eggs and slice into pieces.

Take one Pillsbury pie crust and moisten both sides with melted butter. Put it into a deep pie pan. Add alternating layers of chicken mixture, then eggs, continue until all mixture is gone. Moisten the other pie crust with butter and place on top. Pinch the sides, trim extra crust, and cut slits in the top. Bake about 45 minutes and until the crust is golden brown.

This is yummy with Sister Schubert's dinner rolls.

mmm...mmm...good.

According to my boyfriend, we will call him Jr. As in Dale, not the redneck-y version, ie naming your son after his father and then calling him Junior. Well, maybe Dale Jr. is a bit of a redneck. It is a NASCAR reference, and I saw on Cribs that he does have a stripper pole in his house. And, yes. I do realize that Dale Jr. is called Jr. because his father was named Dale. But for my purpose. He sort-of looks like Dale Jr., and he would be embarrassed if I talked about him on here. But if you are reading this, most likely you have a personal relationship with me and know who he is. Oh well. (On a second note...I know I have not even gotten started..but I quite dislike the word boyfriend. We have been together past the word friend, which his parent's used to awkwardly refer to me as, "this is his friend." And I feel too old to say boyfriend. He has his own house, and I have mine. So we don't technically live together. And we obviously aren't married. So, I am stuck giving him the title of boyfriend. Maybe we should start passing notes.)

So, Jr. thinks that I have a habit of making noises when I am enjoying a tasty snack. Mmmmmm. He picks on me about it, and I can't figure out if he thinks it is cute or annoying. Maybe a little of both. I can't help it. I do it without thought. Like after biting into a delicious homemade dish like brown rice. Which is by far, the simplest side dish. It is inexpensive, guys love it, and bottom line, it is yummy. When I suggested it for dinner the other night when we were cooking out. Jr. claimed that his old roommate swore that he invented Brown Rice. Well, I surely didn't, and neither did he.

Baked Brown Rice

Ingredients:
1 can (10 1/2oz) beef consommé
1 can (10 1/2oz) condensed French onion soup
1/4 cup melted butter
1 1/2 cups long-grain rice

Preparation:
Combine all ingredients; stir well. Pour into a lightly greased 2-quart baking dish. Cover and bake at 325° for 1 hour and 10 minutes or until done. Serves 6 to 8. If you want to be a little fancy, you can add canned or fresh, sliced mushrooms to the mix before baking. Mmmmmm.

You know, come to think about it. It doesn't even have to be anything homemade to make me gleefully grunt. The other night while watching a movie. Hot Tamales. Mmmmm. As I stabbed at the plump, round peas on my plate tonight at dinner and pop a few into my mouth. Mmmmmmm. A cold spoonful of Snickerdoodle ice cream. MMMMMMMM!!!!!!! You get the point.

So, I decided to include a new section into this here blog. Entitled, "mmm...mmm...good." A collection of all the recipes posted in this blog. I love to eat. But I also love to cook. And from what I hear. I am not half bad. So, try 'em out.

Click on the following link. And yes, he also calls me Bob Wiley.
http://www.youtube.com/watch?v=1OjJE60RI-g

VP Debate - Tina Fey Does Palin

http://www.nbc.com/Saturday_Night_Live/video/clips/vp-debate-open-palin-biden/727421/?dst=nbcwidgetNBC%20Video&__source=nbcwidgetNBC%20Video

Pickle Surprise

What is your favorite place to stop for food when you are on a road trip? If I had to choose, I would say McDonald's, for the 2 Cheeseburger Meal. It was choice # 2 on the Value Meal. However, one day I was surprised to learn, after ordering and driving away, that sadly, the 2 Cheeseburger Meal was replaced with with a single large burger. For some unknown reason the 2 Cheeseburger Meal has slipped into nonexistence. It does not even live on the menu. However, it is hiding on some button on the register. Sweet. Ok, I have a philosophy about the 2 Cheeseburger Meal that I would like to share. It is what I like to call, "The Pickle Surprise". Ok, this is the scenario.


Fatigued from driving up I-95, you get a rumbling in your belly. McDonald's, next exit. You pull off and order the nonexistent 2 Cheeseburger Meal. Pull up to Window One to pay, and Window Two for food. You receive that cool drink and the hot bag, steaming with the smell of salty fries. Ahhhhhhh. McDonald's Heaven. First, you reach in for a quick fix and mash a couple hot fries into your mouth. Then, comes the unwrapping of the yellow paper to reveal your coveted cheeseburger. Bite one: Mmmmm. cheese, burger, onions, divine. Bite two: Mmmmm. Your mind starts to wonder. "Where is the pickle?" Your taste buds start to panic. "Where is the pickle????!!!!!" Bite 3: YES! Hint of pickle. You found it! SURPRISE! There they are. Hiding. Two little, overlapping pickles. Just off-center to the middle. Pickle satisfaction. As your hunger is relieved, you get the added benefit of having that second burger on deck for a later pickle craving!


And, I hear they are now serving Sweet Tea at the Mickey D's in the big NYC! Ya'll, them some happy Yankees! Or transplanted Southerners!

Copycat Mcdonald's Burgers/Cheeseburgers Recipe
http://www.recipezaar.com/
15 min 10 min prep

1 burger or cheeseburger
1/2 teaspoon dried onion flakes
2 teaspoons boiling water
1/8 lb ground beef (I have used extremely lean ground beef for this, like 5% fat kind)
1 plain hamburger bun (I use Hot Dog/Hamburger Buns/Rolls/Cinnamon Buns Dough Cycle A.b.m.)
salt, to taste
1 tablespoon ketchup
1/2 teaspoon prepared mustard (American yellow)
1 dill pickles, slice (sour kind, not sweet)
For Cheeseburgers:
1 slice American cheese (I have used those plastic cover cheese singles with good success if other American Cheese is unavail)

Mix the dried onion with the boiling water and let sit until re hydrated and no longer dry & crunchy.

Roll ground beef into a ball and press flat on waxed paper until about 1/8 inch thick.

Brown faces of bun in a dry frying pan over medium heat. Remove bun and cook burger in the same pan for 2 min per side, salting each side lightly during cooking.

On the top bun-half spread the ketchup, mustard, and onion, in the order, and top with the pickle slice.

Put the beef patty on the bottom bun and quickly slap the top and bottom together.

Microwave the burger on high for 10-15 seconds.

FOR CHEESEBURGERS: follow the above recipe, but add a slice of American cheese on top of the beef patty in the final assembly. Microwave for 15 seconds on high to help steam the bun and simulate being wrapped in paper.

A True Southern Favorite

Ahhhhhh. Chick-Fil-A. It started as a tiny Georgia eatery serving up boneless chicken breast sandwiches over 60 years ago. It is now one the the largest, privately-owned restaurant chains in the U.S. Bottom line - it is a nutritional staple in the South. Quite possibly one of the most beloved "fast" food places for both adults and children. Mmmmmm. That moist piece of breaded chicken, soft bun, and crunchy pickles. Simple and delicious. (and those cows are too cute!) For those of us that are health conscious, Chick-Fil-A is the healthiest places to stop when you are one the road. The Classic Sandwich has 410 calories and 16 grams of fat. Ok, that's not super lean, but compared to any burger and you're looking good. I like to choose either the Chargrilled Chicken Sandwich, 270 calories and ONLY 3 grams of fat, or the Chargrilled Chicken Salad, 180 calories and only 6 grams of fat. Toss it around with a couple packets of Buffalo sauce. Lite and yummy! Ok, I have to admit to the fact that I broke down this afternoon and ordered my FAV: the Cookies and Cream Milkshake. I started to second guess my decision as I waited in the long line for the drive thru. But my head hurt from one too many at a birthday party last night, and I needed its smooth, creaminess to make me feel normal. Mmmmmmmmm. So good. (790 calories, and 33 grams of fat) Who wants to go running with me?!

Blondes Take Over The Nation's Capitol!

Blonde Appetit Receives National Attention!!! click link!

http://www.wusa9.com/life/community/persona.aspx?U=24186d0c88114acf8e0aa799919a02ea&plckController=PersonaBlog&plckScript=personaScript&plckElementId=personaDest&plckPersonaPage=BlogViewPost&plckPostId=Blog%3a24186d0c88114acf8e0aa799919a02eaPost%3a15ac5473-e834-4108-8f6a-28173459b810&sid=sitelife.wusa9.com

Blonde Ambition

ESTABLISHED DOWNTOWN BOUTIQUE FOR SALE!!! Ladies, have you ever dreamed of OWNING YOUR OWN BOUTIQUE? Well, opportunity knocks when you least expect it...A little birdie informed me today of the chance to in downtown Columbia, SC. Hurry up and comment back, before I sell my possessions, turn in my company car, and for once...do something that I love to do! Pass it on! Again, shoot me a comment if you are interested and I will give you more information and put you in contact with the right people...

The Ultimate Blonde Bombshell...in a glass?

Blonde Bombshell recipe

2 cups crushed ice

5 shots Bacardi® light rum

1 can frozen lemonade concentrate

Add ice, rum, and frozen lemonade concentrate to a blender. Blend at high speed. Pour into a margarita glass.

http://www.drinkmixer.com/

The State | 10/01/2008 | New Southern cuisine

The State 10/01/2008 New Southern cuisine