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where to buy goji berriesBikes, Blues, BBQ, and Brunswick Stew
Well... it's the middle of summer and a great time for barbecuing. There are lots of contests and festivals going on in the weeks and months to come. I saw an ad in our local newspaper for a Bikes and BBQ festival that should be fun since I love BBQ and riding my Harley Sportster. One thing I like about Blues, Bikes, and BBQ... is they raise a lot of money for charities.
For instance, the Savannah Bikes and BBQ festival has a poker run that benefits the Susan G. Komen Breast Cancer foundation. And we get to eat BBQ afterwards! Most barbecue contests help promote local charities or the chamber of commerce. Not only are these events great fun, they help other people out at the same time. So... get out and attend the next BBQ festival in your area!
Did you ever notice that Blues and BBQ go hand in hand? Maybe the origin of this "connection" goes back to Beale Street in Memphis - home of the Blues and home to some of the best BBQ restaurants in the world. And don't forget... Kansas city is known for it's Blues, Jazz, and BBQ too. So, at the next BBQ festival in your area, maybe you can ride your bike there or check out everybody else�s bikes and listen to some good blues music.
Here's a great recipe for Brunswick Stew that goes good with BBQ. Try it at your next BBQ cookout. This is a recipe from Spanky's which is a favorite local restaurant here in Savannah. Brunswick Stew originated about an hour south of here near Brunswick Georgia so it is a favorite side dish here in the "low country"...
Brunswick Stew
First the sauce:
In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter then add:
1 3/4 cups Catsup
1/4 cup French's Yellow Mustard
1/4 cup white vinegar
Blend until smooth, then add:
1/2 tablespoon chopped garlic
1 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper
1/2 oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or 1/2 oz. Tabasco
1/2 tablespoon fresh lemon juice
Blend until smooth, then add:
1/4 cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3 1/2 cups of sauce (set aside - to be added later).
Then The Stew:
In a 2 gallon pot, over low heat melt 1/4 lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14 1/2 oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8 1/2 oz. can early peas
2 14 1/2 oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce (above)
1 16 oz. can of baby lima beans
1/4 cup Liquid Smoke
1 14 1/2 oz. can creamed corn
Slow simmer for 2 hours
Yields 1 gallon
For more information on slow smoking competition quality ribs, butts, chicken, and brisket, please visit Bill Anderson's web site at http://www.bbq-book.com
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cheap goji berriesThe Cooking of Kerala
Kerala is situated on the South West coast of India right beside Tamil Nadu. The capital is Trivandrum with its bustling harbour lined with fishing nets and home to fishing boats of all shapes and sizes.
Much of the architecture has been influenced by the Chinese who traded along the coast leaving legacy of cooking pots similar to woks, cleavers and pickling jars. As well as the Chinese, the abundance of spices in Kerala attracted the attentions of the early Phoenicians, Syrians, Egyptians, Greeks and Romans all of whom were happy just to trade and return home. Fighting over the territory didn�t begin until the late 15th Century when the British, Dutch, Portuguese and French tried to stake their claims to the spice riches. The British ended up the victors and set up a factory and depot dealing in spices in Tellicherry, a name still associated with good quality pepper.
Black pepper is prolific in Kerala and makes a major contribution to India�s input of one third of the world�s production. Cardamom too is a native here and the warm, damp growing conditions are ideal for ginger and turmeric rhizomes to flourish.
Kerala is famous for its inland waterways including lakes, lagoons, canals and rivers, collectively known as backwaters, bordered by tropical, lush, greenery and paddy fields as well as homes and schools. The backwaters provide a road network along which transport in the form of canoes, grass-thatched rice boats and overloaded water buses ply their trade.
Kerala means �land of the coconuts� and no part of the coconut is wasted - the oil is used for frying and the dressing of hair. The flesh appears in a large number of cooked dishes and the coir which is produced from the husk of the coconut, is used to make floor mats, mattresses and many handicrafts.
Fish is big business here - a lot of prawns are exported to Japan and USA, having first been peeled and sorted by size by an all-woman workforce and frozen. Squid too goes to Japan as well as frogs� legs to France but the majority is eaten locally.
There are many methods of fishing - Chinese fishing nets attached to upright wooden poles catch what is swimming by. The nets are raised and lowered with ropes and the catch extracted. Trawlers fish the deeper waters and, as elsewhere, fill their nets with anything and everything which can�t escape through the mesh.
On some beaches you can buy fresh caught pomfret, tiger prawns, red snapper, crabs and mullet, to name but a few and have it stir-fried at a shack where a quick sauce of garlic and shallots is tossed with turmeric and chilli.
The fishermen eat what they call Boatman�s Curry. It uses meaty fish steaks such as cod, swordfish or salmon, cooked in a thick spice paste (red chillies, cayenne pepper, paprika, ground coriander, turmeric and grated coconut) which is first fried then mixed with tamarind paste, green chillies, ginger, shallots and salt.
Apart from fish, a popular celebration meal is �stew� for especially for Christians at the end of fasting for Lent. Made from boneless lamb shoulder with potatoes and carrots simmered in spicy sauce of cardamom, cinnamom, cloves, curry leaves, ginger green chillies and onion with coconut milk added at the end, it resembles a spicy Irish stew.
Another favourite lamb dish is shoulder meat stewed with fennel, spices, vinegar and toasted coconut chips. The sauce is allowed to dry out so it clings to the meat and the dish is finished with fried mustard seeds, shallots and curry leaves.
Duck and chicken are readily available and vegetable dishes are common as many Hindus are vegetarian. Whatever the vegetable, it will very often be mixed with coconut.
Local boiled red rice is eaten with every meal and sometimes appams which are rice pancakes with a spongy centre. Ginger chutney or yoghurt with pineapple may also be served.
Favourite snacks are paper-thin slices of plantain or banana deep fried in coconut oil - the Keralan equivalent of western potato chips.
Liz Canham:
As well as a love of Asian cooking and travel as you can see in her Asian Food and Cookery and Travellers' Tales websites, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz.com website.
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