Blog of an aspiring foodie

Archive for September, 2005

Evacuee provisions

Posted by beer_chris on 26-September-2005

The Chronicle had a lead article today in the features section about what to do with the canned goods left over from hurricane prep. Some interesting recipes in there, made me think about what kind of recipes I would need to accumulate in hurricane conditions that would prevent me from eating nothing but potato chips and sardines. Also was inspired to post a bit on my evacuee dining experiences…

In my evac location we had a generator, and we cooked on the grill quite a bit. I took along the various cuts of elk Jaime's mom brought back from Colorado for me (couldn't let that spoil – as important as the cats and the wedding photos), and so I fed the whole evacuated crew in Conroe grilled elk medallions brochette rubbed in thyme, salt and pepper. Quite tasty.

Tonight I cooked a pound of ground elk, making some elk chili. Here's the recipe:

CHW Elk Chili


5 cloves garlic (1 medium clutch)
2 tbsp butter
16 oz ground elk
3 tbsp ground cumin
2 tbsp thyme (dried)
1 tbsp onion powder
1 tsp ground oregano
2 tsp Northwoods seasoning (Penzey's spicy meat seasoning, subsitute any brand)
1 tsp salt
1 tsp freshly ground black pepper
1/2 large can tomatoes and juice
1 tbsp tomato paste
1 tbsp masa (corn)
1/2 tsp cloves
1 tsp cayenne pepper

Melt the butter and brown the garlic. Add the elk, cumin, thyme, onion powder, oregano, Northwoods, salt, black pepper, cayenne pepper and oregano. Mix well, cook until well combined over medium heat. Set heat to low, add tomatoes and tomato paste. Cook for twenty minutes. turn off heat, add cloves and masa, stir and let sit for at least 5 minutes. Season to taste. Serve over rice with saltines and grated cheese.


Additionally, we were keen on drinking as many “Ritas” as possible while evacuated. While we were able to down quite a few at our host's home in Conroe, it wasn't until I got home that I perfected the following recipe:

Category 5 Rita's (AKA Evacuee Punch)


2.5 oz tequila
1 oz Cointreau
1 oz sweetened lime juice

I tried it both with Cointreau and Grand Marnier, and found Cointreau to be much tastier. This is one good margarita! Rub some salt on the rim of the glass for an authentic twist.


As an aside, it feels so GOOD to be able to post to this blog and even think about food again. Just two days ago I was completely convinced that my house was going to be gone. To come home to nearly no damage (just some limbs down and a blown down section of fence) after 16 hours of running on the road was a remarkable feeling.

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