| Tastebud Tickler
Put on your aprons, and pull out your best chili recipe. Its time once again for Jackson Countys annual Chili Challenge.
This years challenge will be hosted for the second year in a row by Habitat for Humanity of Jackson County. The Chili Challenge was previously hosted for many years by New Beacon Hospice, but when that organization went to non-profit status, they decided to turn over the reins of the very popular fund-raiser to Habitat for Humanity, according to Shirley Rossano, Chili Challenge chairperson.
The fund-raiser is set for Saturday, Feb. 23, from 11 a.m. until 2 p.m. at Goose Pond Civic Center in Scottsboro.
In addition to the chili competition, Habitat for Humanity will raffle a total of $400 in prizes of $250, $100 and $50. Winners do not have to be present.
Pot luck! From chili to saucy shrimp, blog is stirring interest
It's hard to believe that it's been six months since we launched the Stirring the Pot recipe-exchange blog on knoxnews.com. With the help of readers and chefs who have willingly shared their recipes, we've answered more than 45 requests. There are plenty we haven't been able to answer, including recipes for sanchos like those served at Los Charros Mexican Restaurant (it operated on Forest Avenue in the late 1970s), S&S Cafeteria's jalapeno corn bread, Smoky Mountain Market's hot dog chili, and Greek salad dressing served at Pizza Palace. If you have a recipe to share, or want to make a request, visit the site at http://blogs.knoxnews.com/ knx/constantine/. Here's a sampling of our latest finds: * Beverly requested the red and white bean chicken chili recipe from Puleo's Grille.
From cowboy fare to kid faves, here's where to find good grub
Big changes are few in the Stock Show's 2008 culinary world: The members-only Backstage Club has been renovated as a Reata location, and there's a new destination for burritos and hot, hearty breakfasts and lunches. There's still a lot of soup -- always good on those coldest days -- and way more than enough sweets to keep your dentist and personal trainer busy for the coming year. But as there are at least five places to eat practically every 10 yards you walk at the Stock Show, it's hard to know what's best for your noshing dollar. So we'll cowboy up and make the decision for you. Ten things you shouldn't miss this season: 1Chili. Buy a bowl of it; ask for it in Frito pie or on hot dogs, burgers or French fries. The guys at the new Burger and Chili Shack inside Round Up Inn say theirs is a classic Texas recipe that's sure to become a big hit.
Challenging Rachael Ray: No contest
IN HER latest cookbook, the perky one, Rachael (Deeee-LISH-us!!!) Ray writes that even she sometimes lacks the energy, patience or perkiness to prepare one of her trademark 30-minute meals. Hence the 66 recipes in her new book, "Just in Time!" (Clarkson Potter Publishers, $19.95), from sandwiches to soups to salads, fish to chicken to lamb, that she insists can be whipped up in half that time. Drumroll please: The 15-minute meal. This is a big deal because ...? Maybe I should write my own cookbook. For me, where meal preparation is concerned, 15 minutes is really pushing it. For instance, I have been known to knock out a chili dog in less than five. Last week's pizza, microwaved, in about a minute. A bellyful of eggnog, sucked right from the carton, 30 seconds, give or take.
Chicken, black beans combine in game-time chili casserole
Chili is traditional game-time food, as well as a wintertime favorite. While beef is the most commonly used meat for chili our area, chicken and turkey make flavorful choices for chili made with white or black beans. For a heartier dish — and one that is less likely to drip onto the couch if a fan gets excited by a play — consider a twist on chili from Diane Phillips' new cookbook, “You've Got it Made." The Associated Press provides the recipe and suggests that it can be made as much as a month before serving if kept frozen. Be sure to remove the uncooked dish the day before the game and thaw it overnight in the refrigerator. The casserole is baked just before serving. With Super Bowl time fast approaching, there's still time to make a batch several days ahead of time so that you have fewer things to take up your time on game day.
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