BRAINPAN LEAKAGE

Ah, Thanksgiving weekend…

Four full days of not having the house to myself, which is something to which I have become comfortably accustomed. But I can’t complain too much. After all, I am sharing it with the O-spring and the Evil One, so it’s all good.

Speaking of The Evil One, Thanksgiving weekend is also the time when a hot redhead’s fancy turns to grinding her heel into her poor abused spouse even more than usual. Yes, it marks the beginning of “that season”…

That season? What season? Which season?

Easy… The season where the Evil Redhead chains me to the island in the kitchen and forces me to cook until my fingers bleed and I can barely hold up my head. And even then she comes by and slaps me around with a spatula and forces me to cook some more.

One of the reasons this particular weekend marks the beginning of “that season” is the fact that her supreme redheaded evilness loves turkey. And I mean she LOVES turkey. You know the Adam Sandler Thanksgiving song? Well, he’s got nothing on E K. She thinks turkey is “the bomb”. Hell, she even married one. But seriously… Okay, so that was seriously… But OTHER seriously – E K really and truly loves turkey. Almost as much as corned beef, but that’s a different holiday.

Therefore, when we do the family Thanksgiving with her clan, since I’m usually in charge of a side dish and a pie, I have to fix a small turkey at home so that she has some leftovers, otherwise she mopes around and takes out her frustrations on me even more than usual. And, on the off years, such as this one, when the family spreads across the country visiting other extended family, I have to fix an extra large bird for the three of us. Why? So she has leftovers. Weren’t you listening?

Now, the thing is, even the redhead can only eat just so many turkey sandwiches before she starts getting grumpy, no matter how much she likes it. Therefore, back to where we started this endeavor, she chains me in the kitchen and demands that I concoct ever increasingly delectable dishes using the remainder of the roasted fowl.

From our icebox door - srsly...

As always, Friday is “turn the stripped carcass into stock day.” After that, my kitchen becomes the staging area for intense culinary endeavors designed to satisfy – or at least temporarily quell – the savage redhead.

Therefore, over the next few blog entries I will be sharing recipes straight from my kitchen, some designed to make use of leftover turkey, others concocted merely to save myself from the wrath of the whip-wielding, leather and stiletto-clad redhead.

We will begin with Turkey Chili. Why? Because this year, as it happens, E K announced that she really wanted some turkey chili. And when the redhead says she REALLY WANTS something, well, you know what THAT means. It says so right there on the sign…

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GREAT NORTHERN CANARY CHILI WITH TURKEY

Unlike the name might allude, no canaries were harmed in the preparation of this chili…

INGREDIENTS:

DIRECTIONS:

Prepare beans as directed by soaking at least overnight. I usually go for a 20 to 24 hour soak, rinsing first, and then changing the water twice during the soak. Rinse soaked beans and place in a large crock pot with turkey stock to cover (plus an 1/2 to 1 inch) – add chopped onion, chopped celery, chopped red bell pepper, and chopped green bell pepper. Stir. Set on high and allow to come up to a simmer. Add chopped banana peppers, diced turkey, vinegar, green chilis, chopped jalapeno, chopped chipotle, honey, hot sauce, and dry seasonings. Mix well and allow to simmer until beans are tender and flavors have fully incorporated.

Adjust seasonings to taste – i.e. I am fixing this for the redhead and the offspring, and they don’t like things to be too spicy. Therefore, you might want to increase the amount of cumin, chili powder, hot sauce, jalapeno, and chipotle. I generally doctor mine tableside to bring it up to “heat,” and will even add some finely chopped habanero (courtesy of my dear friend, Celeste Webster, Habanero Babe Supreme)…

Serve with cornbread or blue corn tortilla chips, and a good beer. Given that we are dealing with a white bean chili I prefer a crisp Pilsner or basic Wheat.

Other possible garnishes – Plain yogurt, sour cream, cheese, chopped onions, or sliced avocado.

More to come…

Murv

I was looking at the news the other morning. This isn’t unusual, I do it every single morning. Well… When I have access to a TV. If not I listen to the radio. If I don’t have that I look for a newspaper. If I’m cut off from those too, well… I cry.

But that’s another story and I don’t want to talk about it…

The thing is, even with elections, exploding volcanoes, cholera epidemics, and airplanes falling out of the sky, one of the top news items was a “slow news day” sort of thing.

“What was that?”  you ask.

The McRib.

Yes… The sickly-sweet-sauce soaked, pressed, molded, and formed, non-rib pork by-products on a bun with a pickle. You see, “It’s back.” This is not to be confused with Carol Anne announcing, “They’re back.” We aren’t talking poltergeists here. We may, however, be talking zeitgeists… I mean, given that the golden arches would like for everyone to get all excited about pressed pork leavin’s on a bun, they are in effect creating their own, artificial, “spirit of the age,” so to speak.

Apparently, though, “the age” only lasts six weeks. It seems that’s what makes the “return of the McRib” newsworthy and not just commercial-worthy. The marketing geniuses  at the fast food mecca have created this overwhelming demand for a product by making it scarce. Their official position is even something to the effect that by restricting McRib trade they keep the “true fans” of the sandwich wanting more. And, I wasn’t kidding about them being geniuses – I mean, after all, here I am blogging about their damn McSammich, and adding to the buzz. No offense to my publicist, but I think maybe I need some of these burger folks on my team.

But back to the whole McRib Mania… I really have to wonder if we’re talking “true fans” or just sheeple that are getting excited over this.

Why?

Because if rib-shaped, non-rib, pork by-product patties are really your thing, you can buy them at the grocery store all year round. So what’s the big deal with the McVersion of the sandwich?

The Secret McBurger Police will probably have me silenced for this, but I think I know what makes it so special.

It just has to be the pickle… I bet they’re importing them.

More to come…

Murv