A "Chili" Day in Painted Post N.Y. Sponsored by H&R Block

A day filled with activities, balloons, baked goods , face painting, Kyle The Clown
made animal balloons and played with the children. Kinder-printing was also available. Drawings were held for various prizes, including a free income tax return and free second looks.

H&R Block Painted Post, 90 Victory Highway sponsored its 1st Annual Chili Cook-off between the volunteer fire departments of Bath, Savona and Coopers Plains Long Acres on March 27th, 2010. All proceeds of the event being directly donated to those volunteer fire departments that participated

              Steuben County Legislator Carol Ferratella and Julie DelMastro making the rounds.

All winners will be selected by a panel of judges and the public. Joining the celebrity panel of judges this year were: Frank Coccho, the former mayor of Corning; Matthew Fregoe, H&R Block district manager, Julie DelMastro, owner of Noshtalgia Food Blog and Steuben County Legislator Carol Ferratella. Unfortunately Jeevan Vittal of WENY-TV news reporter got called away on assignment and was unable to join the judge's panel.

Being such a cool day tasting piping hot bowls of chili was just the ticket for warming things up. Each of the three fire departments came up with very different recipes for their chili. All three were quite good with very distinct flavors, textures and aromas.

Coopers Plains Long Acres chili captured that traditional taste that I think most of us can associate with. It was very flavorful with a nice mix of meat and beans that left you with a very mild tickle of heat at the back of your throat. Bill and Byron, the Chili Chefs for Coopers Plains had admitted to watching the Foodnetwork and learned that presentation is important. So the guys added a nice presentational touch with the addition of a little shredded cheese and chive garnish

Bath's chili was delicious and hearty with a nice bit of kick; it was definitely the chunkiest of the three chili's entered. This chili had loads of bell peppers and something you don't often see in chili; big pieces of celery. I have to say the celery was a nice addition and just added to the textures and flavors. Bath's team also made mini corn muffins to accompany their chili and also offered a garnish of shredded cheese and sour cream.
I asked their team who was responsible for cooking the chili and they insisted it was a team collaberation along with the help of their spouses and children.

Savona's chili was quite different from the others; their chili was actually quite sweet. It mainly consisted of meat and beans and some of us thought we detected a hint of cinnamon or some other unusual spice. It was really quite good and we appreciated that they stepped outside the box a little in terms of flavors. Dawn Phenes, CSP for H&R Block Painted Post shopped for the ingredients while Joe Rotsell, Volunteer Firefighter did the cooking.


Even though we (the judges) loved each of the chili's that we tasted, we were quite unanimous when it came to the chili that we felt stood out as being the best.....And the winner was....Congratulations to the Bath Volunteer Fire Department.

     

Karen Buck, Office Coordinator of H&R Block Painted Post and Matt Fregoe, District Manager of 

H&R Block presenting the award.

FYI - This blog is all about food and tradition and I just wanted to let everyone know a new tradition has been formed. That's right, mark your calenders because March 26th, 2011 get ready for the 2nd Annual Chili Cook-Off, sponsored by H&R Block.

Firefighters start your burners!

Kicked Up Con Carne
This is not one of the recipes from the chili cook-off but I am sure it is one you will enjoy. 


2 lb. ground beef
1 lb. ground pork
1 bunch celery, diced
2 lg. onions, diced
4 fresh jalapeno peppers, sliced
2 green peppers, diced
2 red peppers, diced
1 Yellow pepper, diced

4 cloves garlic, chopped

4 tbsp. flour

2 tbsp. liquid smoke flavoring

4 oz. chili powder

2 tsp. cayenne pepper

3 (1 lb.) cans tomato puree

1 lb. can ground tomatoes

2 cans dark kidney beans, drained

1 can red beans, drained

Salt and pepper to taste

In large pot sauté onions, all peppers, and garlic in small amount of oil until tender. Add beef and pork. Stir around until cooked. Add flour to meat juices and mix well. Add 3 ounces chili powder, cayenne pepper, and liquid smoke and stir together.

Add tomato puree and ground tomatoes. Mix all together and simmer slowly for 1 1/2 hours. After 1 hour, add remaining chili powder and salt and pepper to taste. Also add drained beans and finish simmering for 30 minutes.

Eating For The Fun Of It!

Sometimes food should just be fun, carnival fun, food on a stick fun, fried ooey gooey fun. Hopefully leaving behind no regrets, nothing more than a full stomach and a sticky lipped smile. Save sensible for the remaining eighty percent of the week or ninety percent if you have to be really, really careful.
Sure sensible foods can be made to be fun like riding a Merry-Go-Round fun but sometimes you just need the exhilaration only a Roller Coaster can deliver!

Deep-Fried Chocolate Chip Cookie Dough (This one is from the Food network and it is a definite keeper)!

Recipe courtesy George Duran

Dough:

• 2 1/2 cup all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (2 sticks) unsalted butter

• 1 1/2 cups brown sugar

• 1/2 cup sugar

• 1/2 cup pasteurized eggs or 2 whole eggs 

• 1 teaspoon vanilla extract

• 2 cups (12-ounce package) chocolate chips

Batter:

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon baking powder

• 1 large egg (or 1/4 cup pasteurized eggs)

• 1/2 cup seltzer water or club soda, plus more if needed

• Vegetable oil, for frying

Directions

For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside.

To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet. When they are all made, put them into the freezer for about 30 minutes to firm up.

For the batter: In a large bowl, whisk together the flour, sugar, and baking powder. Add the egg and half the seltzer and whisk well to combine. Add more seltzer as needed until the batter is thick and the consistency of heavy cream.

To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F.

Dip the chilled dough balls in the batter and carefully place them into the hot oil. Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels and serve while still warm.

DEEP-FRIED CANDY BARS

1 egg

1 cup milk

1 tablespoon vegetable oil

1 cup all-purpose flour

1 teaspoon baking powder

Pinch of salt

Candy bars (Mars, Snickers, Almond Joy, Kit Kat or Twix work well; use mini versions if you wish)

1. Chill or freeze the candy bars.

2. Combine egg, milk and vegetable oil in a cup.

3. In a bowl, combine flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a wire whisk. Cover and chill for a few minutes while the oil heats.

4. Remove batter from the refrigerator and adjust the consistency if necessary. Heat about 4 cups of oil or shortening to 375 degrees F.

5. Dip the chilled candy bar in the batter and gently place into the oil. Cook only until the outside is golden. Remove and drain on brown paper. Allow to cool for a minute as the inside can easily burn your mouth.

Deep-Fried Stuffing on a Stick

This recipe courtesy of who else but Miss Paula Deen

Stuffing:

• 5 tablespoons butter, divided

• 1 pound breakfast sausage, bulk

• 1 cup diced onion

• 1/2 cup diced carrot

• 1/2 cup diced celery

• 1 bag unseasoned bread cubes, for stuffing

• 1 sleeve saltine crackers, crushed

• 1 tablespoon poultry seasoning
• 2 tablespoons dried parsley flakes

• 2 teaspoons ground sage

• Salt and freshly ground black pepper

• 1 quart chicken stock

• 4 eggs, beaten

For Frying:

• Oil, for frying

• 2 cups all-purpose flour

• Special equipment: 12 wooden ice cream sticks or skewers

Directions

Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter.

Brown the sausage in a large skillet over medium-high heat until it is cooked through. Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet. Add 4 tablespoons of the butter and melt. Add the onion, carrot and celery and sauté until softened. Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, poultry seasoning, parsley flakes, sage, salt and pepper. Stir the sautéed vegetables into the mixing bowl. Pour in the chicken stock and eggs and toss together. Turn the stuffing out into the prepared baking dish.

Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling.

Preheat oil in the deep-fryer to 350 degrees F.

Cool the stuffing completely. Cut it into 12 squares. Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands. Make the stuffing form a log shape around the Popsicle stick, leaving 2-inches of the stick exposed for the handle. This should look somewhat like a lumpy corn dog.

Roll the stick in the flour, coating it well and then shaking off the excess. Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel lined plate to drain.

Tag, You're It!

I have been tagged by my friend Gretchen Noelle over at Canela & Camino a wonderful blog teaching us all a little something about Peruvian foods. These are always fun to do and a clever way to get to know a little more about the blogger behind those blogs we all love to enjoy.
Thanks Gretchen!

What were you doing 10 years ago?

I was working at a Restaurant/Party house in the kitchen surrounded by delicious, glorious food.

What were you doing 1 year ago?

Working for a non profit organization as a research director.

Five snacks you enjoy?

Beef Jerky, cold frittata, sharp stinky cheese, pork rinds and olives.

Five songs that you know all the lyrics to?

Row, row, row your boat, Happy Birthday to you…..okay, I was just being funny but I really do know all the words lol. Alright I’ll be serious and give you all five; “ Betcha by Golly Wow (The Stylistics), Julie Do Ya Love Me (Bobby Sherman), My First My Last My Everything (Barry White), Memories (Barbra Streisand), My Favorite Things (Julie Andrews).

Five things you would do if you were a millionaire?

Pay off everything I owe, Pay cash for everything left that I need, secure for retirement, have some fun, delight in making some dreams come true for family, friends and people I’ve yet to meet.

Five bad habits?

Snacking late at night while watching TV, not exercising as much as I should, forgetting to make out a grocery list, staying up too late, not getting enough sleep.

Five things you like doing?

Cooking, eating, going to the casino, enjoying friends and family and being able to pay my bills on time.

Five things you would never wear again?

Plaid pants, powder blue eye shadow, black nail polish, rings on every finger, patchouli.

Five favorite toys?

Dell Computer, blow dryer, coffee maker, santoku knife and injector marinator.

Tag, You're It: Nic, Jeena, Sullicom, Wildschwein, OHbearly,

Going Bananas

These are just fun and tasty little treats. I love working with egg roll wrappers and wonton skins. This is something you can bring the whole family in on and have some fun in the kitchen, let the kids imaginations go wild and come up with their own unique flavor combinations. Try different fruits or nuts, Peanut butter and Nutella work really well here.

Banana Egg rolls

Cut bananas into lengthwise quarters. Crush up some peanuts. Heat oil (about 1/2 cup to 3/4 cup) in skillet and make sure it is hot! If you really want to kick these up a bit toss in a few chunks of white or dark chocolate.

In egg roll wrappers:
Sprinkle sesame seeds

Sprinkle coconut (optional)

Sprinkle sugar (white or brown)

Sprinkle chopped peanuts

Layer banana quarter on top diagonally

Fold up and glue ends down with water/cornstarch mixture (about 1/4 cup water and 1 tablespoon cornstarch). Fry in oil until light brown. Fry in skillet or deep fryer. Dust with powdered sugar (optional). Serve immediately.

Tag I'm It.......

My inner MM, the resemblance is uncanny!

Find your "inner MM"


I have been tagged to post 8 random facts. I have to post these rules before I give you the facts: Each participant posts eight random facts about themselves. Tagees should write a blogpost of eight random facts about themselves. At the end of the post, eight more bloggers are tagged. Go to their blog and leave a comment telling them they're tagged.

1. I was awarded “Daughter of the Flag” in grammar school. I led assemblies in the national anthem and had special privileges because of it for a term of one year... I did not realize what an important award it was until I was older; all I remember is my Mother crying because she was so proud of me. I guess to receive the award you have to have had the highest grade point average of all the 1st thru 5th grade students in the district. According to the papers my Mother gave me I had a 98% average.

2. I love to eat lemons with salt. I just cut them in wedges, sprinkle salt on them and eat the fruit away from the skin.

3. For the first fifteen years of my life I was insane about Julie Andrews and Barbra Streisand. I had to see every movie they were in, had every album they ever made and kept scrap books with articles about them.

4. One of my favorite things to do is go to the Casino; I love slot machines especially the poker slots.

5. When I was 9 yrs. old I got to shake President Johnson’s hand at the Whitehouse while on vacation in Washington with my Aunt.

6. For years I thought I had killed a zebra at our local zoo. I was 4 years old and feeding the zebra popcorn and the lady told me to keep my hand open but I must have closed it and the zebra bit me (not seriously, just a little nip that broke the skin a bit). Three weeks later our local newspaper said that the zebra had passed away, I thought that it died from biting me, the family had a good laugh on that one. Turns out the zebra was just very old.

7. My drink of choice…. “Bourbon”

8. If I allowed myself and my conscience does not get the best of me, I could easily consume an entire cheesecake….. Did I just say that out loud?

I will now tag only 8 of the many blogs I do so love and enjoy.

http://melecotte.blogspot.com/
http://foodwishes.blogspot.com/
http://frenchkitcheninamerica.blogspot.com/
http://buttabuns.wordpress.com/
http://afridgefulloffood.typepad.com/my_weblog/
http://www.newyorkerbyheart.blogspot.com/
http://oishiifood.blogspot.com/
http://otherpeoplesfood.blogspot.com/