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Orange you stoked about free Whataburgers?

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Move over wheel, it’s the Butterball Indoor Turkey Fryer

 

 

 

The folks at Butterball sent me their new indoor fryer to check out, and I must say I was dubious. However, I’ve now used a half dozen times without incident.
I fried a whole chicken, then a couple batches of french fries, simmered carnitas and seared meatballs before finally putting a 14-pound turkey to the test. Success on each front.
The machine does what it professes to do without making a mess or setting off fire alarms.
You can also steam and boil with the device.
Clean up is as easy as is humanly possible for a machine that holds a miniature vat of oil. Check out the video we shot.
By the way, the seasoning for the turkey was Zatarain’s Creole Seasoning, which performed beautifully. I brined the bird with half-cup salt and half-cup sugar in enough water to cover.
If you like to fry turkey for Thanksgiving, this is the cooker that will get you in from the cold.

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More about Food Inc.

Now that “Food Inc” is out on DVD, it’s time to see it yourself, share with family and friends. The need to support local producers is plain good sense. The only thing to lose is a little of your budget on the front end. As business increases locally, the prices will be driven down. If our local grocers begin using local producers, it does nothing but help our health, local economy and the flavor of our food.

I wrote a review of the film after seeing it during the summer. Film reviewer Brandy McDonnell had a different take.
If you’ve seen the film and would like more information, go here.

Have you seen “Food Inc.?” Let me know what you thought.

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Epicurean’s Pantry plans buffalo and pasta events

Epicurean’s Pantry, 1333 N. Santa Fe Ave., in Edmond is hosting a couple of event this weekend.
Friday night, owner Leah Haskins will host a buffalo filet mignon cooking class from 6:45 to 8:45. Cost is $45 per person and $80 for two. The event includes appetizer to dessert, tea and water. You’re invited to bring the beverage of your choice.
On Saturday come by the store for a free demonstration of Oklahoma’s Scaffetta Pasta Sauce. Produced by Nicholas and Cindy Scaffetta, owners of Nicoli’s Italian-American Steakhouse in Anadarko, customers will be able to sample both the red and white sauces.
For more information or reservations, call Leah at 471-5777.

Haskins opened Epicurean’s Pantry about five months ago after a long career in the information technology field. Haskins has a wide selection of cheeses, olive oils and other gourmet items. The store has a full test kitchen, carries international gourmet items and local meats and sausages.

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The Pioneer Woman Goes to Town

After the first book-signing in Tulsa for her new cookbook, Ree Drummond had an idea that Thursday was going to be a long night. She alerted Vivian Boroff, who was organizing a tweet-up and Rococo, that the Tulsa event went to 11:30 p.m. and that she might not make it to chef Bruce Rinehart’s restaurant to sample the three-course meal he prepared using her recipes.

As usual, Oklahoma City proved itself Tulsa’s superior by keeping the Osage County rancher’s wife busy until 12:30 a.m.
Crowds of folks arrived as early as 3:45 in the afternoon for the 6:30 p.m. event.

One Full Circle employee told me Ree outsold Kristin Chenoweth and had drawn the largest crowd she could remember since Barry Switzer was signing copies of “Bootlegger’s Boy.”
That’s right, Oklahoma royalty has been toppled. Ree and her Marlboro Man husband Ladd are the Charles and Diana of Oklahoma. (Here’s hoping they don’t follow a similar path).
Ladd was signing autographs, the kids were signing autographs and all the while fans stood in line for hours to not only get their book signed, but share a hug, pose for photos and, on some occasions, drop gifts with Lady Ree, who never lost her smile and never had to switch hands to sign autographs.
The folks in line ranged from infancy to retirement. The line reached beyond Belle Isle Brewery and back. Those who didn’t have time for the line, lurked at nearby bookshelves just to get a glimpse of the red-haired blogosphere titaness.
At one point, Full Circle ran out of books and had to summon more. Somewhere in the neighborhood of 400, and that didn’t include the number of people who brought their own.
The number of people who showed didn’t surprise me, but the mood of them did.
Having met Ree, she doesn’t wear the celebrity that’s been cast upon her. She comes across as a neighbor you wish you had.
But what she means to those who waited all that time to meet her, or came by just so that they could be near her is something altogether more profound.
While Rococo did end up of having to close without her, about 20 of her fans showed up for the dinner and prize giveaway. The enthusiasm there hadn’t fizzled.
Bruce’s food, as always, was brilliant. There’s few restaurants that combine an inviting atmosphere with an upscale menu. None do it more seamlessly.
I covered both events to get an idea what it is that attracts people at a rate of 90,000 per day to The Pioneer Woman blog. I talked to a lot of people, observed and listened in. I picked up some pretty good clues and will reveal my findings on Sunday Nov. 7 in the Oklahoman and on www.newsok.com. See you then.

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Chicken Scaloppini with Herbaceous Orzo

Italian Heritage Month is about over, and I’ve got a couple more Italian recipes up the sleeve. This one is similar to Chicken Parmigiana, but a little easier to make in my opinion.
That said, it’s not quite as kid-friendly as capers and olives are little piquant for young palates. Luke and Kate both ate it, but preferred the parm. For me, this was superior and healthier by a longshot.

The Herbaceous Orzo is super simple and open to interpretation. Make it one time, and you’ll be hooked. It works well both warm or cold, and is a real find for people like me who get annoyed by the unwieldy nature of pastas like linguine, fettuncini and spaghettini.

As always, this dish isn’t complete without crusty Italian bread for sopping, and a nice bottle of pinot gris will balance this piquant dish. Sauvignon Blanc will do in a pinch.

Chicken Scaloppini

• 4 boneless, skinless chicken breasts, pounded thin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic or 1 tablespoon of garlic powder
• 1 cup flour
• 1 tablespoon green olives, sliced and drained (pimientos are ok)
• 1 tablespoon capers, drained
• 6-8 sundried tomatoes, julienned
• 2 tablespoons dry white wine
• 1/2 cup chicken stock
• 2 tablespoons pure olive oil

Directions

1.  Between two sheets of wax paper, pound the chicken flat and even, about a 1/2-inch thick.
2. Crush the garlic and mix with salt to make a paste. A mortar and pestle works great. Or you can use the flat side of a knife or meat tenderizer. The garlic should be the consistency of apple sauce.
3. Smear the garlic paste on both sides of the chicken. If using powder season the breasts evenly with the salt, garlic powder and pepper.
4. Heat oil in a wide, heavy pan at medium high heat. You might need to cook them in batches, which is fine.
5. Spread the flour on a bowl or dish with a lip and lightly dredge chicken, dusting off.
6. Fry chicken on both sides, 60 to 90 seconds.
7. Deglaze pan with white wine, stir loosened bits from bottom of the pan.
8. Add stock, mix briefly then stir in capers, olives and sun-dried tomatoes.
9. Reduce heat and simmer another 2 to 4 minutes.
10. Serve over Herbaceous Orzo

Herbaceous Orzo

• One cup orzo pasta
• 1/2 cup frozen peas
• 1/4 cup olive oil
• Juice of half a lemon
• 4-6 green onions, sliced thin
• 2-4 tablespoons finely chopped Italian parsley leaves
• 3 tablespoons fresh basil leaves, julienned 
• Salt and pepper to taste 

Directions

1. Fill a medium-sized pot half way with water and add about a tablespoon of water then bring to a boil
2. Cook  7 to 8 minutes.
3. Add peas, and cook another 60 to 90 seconds.
4. Drain pasta and peas in a colander and rinse with cold water.
5. Transfer to a bowl and mix remaining ingredients thoroughly.

Source: Dave Cathey

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Ready for Spaghetti and Meatballs?

Recipe: Spaghetti with meatballs

Summary: An Italian family favorite.

Ingredients

Directions

1. Prepare the tomato sauce in  a large pot
2.  Mix all ingredients in a large bowl until well incorporated.
3. Optional step: Place the mixture in a food processor and blend to ensure consistent texture.
4. Form the mixure into balls slightly larger golf balls.
5. Heat oil in a heavy pan.
6. Fry the meatballs in batches, making sure you brown all sides. You may also use a deep fryer, dropping the balls into 325-degree oil for 4 minutes.
7. Drain the oil and add to the simmering tomato sauce. Cover and cook on low heat for at least 30 minutes, preferably an hour to an hour and half. Leave the lid slightly ajar for cooking beyond 30 minutes.
8. Boil 4 quarts of salted water, add pasta and cook according to directions on package.
9. Serve meatball sauce over pasta with good crusty bread and a green salad.

Meal type: dinner

Culinary tradition: Italian

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Free Chick-Fil-A Sandy Anyone?

The Chick-fil-A inside Quail Springs Mall, 2501 W. Memorial Rd., turns 10 on on Nov. 4 and to mark the occasion, the store is offering free sandwiches to each customer.
The celebration starts at 10:30 a.m. and ends at 9 p.m. Every customer will receive a free chicken sandwich and the restaurant will host a drawing for 10 winners of free Chick-fil-A for a year.
Throughout the day, the Chick-fil-A “Eat Mor Chikin” Cow will be on-site to pass out balloons and miniature plush “Eat Mor Chikin” Cows to children.

“We are excited to mark the past 10 years by celebrating with free food for every customer,” said Mac McMurry, franchise Operator of the restaurant. “The Oklahoma City community has been a huge part of our growth and success over the past 10 years, and we thank them for being a part of our Chick-fil-A family.”

During the past 10 years, the Chick-fil-A at Quail Springs Mall has formed several community partnerships, including monthly donations of approximately 100 meals to Habitat for Humanity volunteers. In June, the restaurant donated 400 sandwiches to the Edmond Relay for Life.

To find out how the Chick-fil-A at Quail Springs Mall can contribute to your organization, contact Charlotte Chalakee at (405) 343-9933.

For more information about the birthday celebration, call 755-4762.

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Red River Chili

I like mine on the hot side, so adjust the chile to suit your palate.

Ingredients

• 2 tablespoons olive oil
• 2 pounds sirloin cut in ¼-inch cubes
• 16 oz. chick, beef or veggie broth
• 1 (8-ounce) can Mexican tomato sauce

Batch one:

• 1 tablespoon onion powder
• 2 tablespoons garlic powder
• 1 teaspoon pasilla powder
• 1 tsp. white pepper
• 1/2 teaspoon salt
• 1 tsp teaspoon ground black pepper
• 1 tsp. light chili powder

Batch two:

• 4 tablespoons red chili powder
• 1 teaspoon garlic powder
• 1 teaspoon chimayo pepper
• 2 teaspoons ground cumin
• 1 tbsp paprika
• 1 tsp. black pepper

Batch three:

• 1 teaspoon chimayo pepper (or omit if you think you’re reaching your heat-intake limit)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoons chili powder
• 1 tsp. dried Mexican oregano (see note)
• 1 1/2 teaspoon ground cumin

Directions

• In a cast iron pot, heat olive oil over medium-high heat.
• Add the beef and cook until browned.
• Season with salt and drain off the excess grease. Add the tomato sauce and broth and simmer for 1 hour.
• Add all of the ingredients from Batch one, stir and simmer for 35 more minutes.
• Add Batch two to the pot and cook for another 20 minutes, stirring often.
• Add Batch three and cook for 10 more minutes.
• Let cool and store in an airtight container in the refrigerator.

Cook’s Notes: For an excellent vegetarian version, substitute the beef with 8 oz. baby bella mushrooms, chopped into ¼-inch cubes and 1-1/2 cups toasted, coarsely crushed pecans. Braise the mushroom in 2-1/2 tablespoons of butter before adding the first batch of ingredients.

Source: Dave Cathey

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Fate and Family

While fate is thick in Italian folklore and family is the background of Italian culture, both had a hand in the story you’re about to read. I assigned our intern Cara Bailey to do a story on Vito’s Ristorante last winter. I thought the place was the most under-rated Italian restaurant in town. So forward Cara went, got the story done, but we had trouble getting photos lined up at the time.

Then I assigned the story to summer intern Daniel Puma. Daniel is Italian but grew up in Tulsa and lives in Norman, so I thought he’d love the assignment. He did. He even shot his own photographs, and took Cara’s story and added a few more details. Alas, we never found a good moment to run the story during the summer, and patiently awaited its turn in publication purgatory.

In September, I determined the time had come. I spiffed up Daniel and Cara’s work then ventured to put the photos where page designers could use them. Turns out the photos had been deleted. The story slumped its nonexistent head and dragged itself back to it’s home on the shelf.

Then October arrived — Italian Heritage Month. I assigned a photograph and made it a point to be there when the photos were taken to talk with owner Cathy Cummings to see if any further details needed addition. The story in my possession depicted how family served as the foundation of Cathy’s restaurant.

I went by to attend the long-awaited photo shoot, and in talking with her, it became apparent her story of growing up in a family that survived by serving food to others was accurate but not so much unique as cultural. So much so, that I decided to write my own story. Sorry Cara and Daniel. Them’s the breaks. You know I appreciate you both.

The Italian community in Kansas City where Cathy was reared is apparent on every plate at and permeates the air at Vito’s, a simple, traditional Italian cafe. She carries more than 100 wines, all of which are Italian. Sauces are made from scratch and breads are baked in house. The only thing she doesn’t do from scratch is the pasta, which would be a logistical nightmare for someone who sees her job as no different than having folks to her home for dinner each night.

I’ve eaten at Vito’s a dozen times and have never left within 10 blocks of dissatisfied. Cathy makes her sugo from a recipe she learned as a child. That explains why it exudes such confidence for such a simple sauce. I could go through a loaf of bread sopping it up. Wait, maybe I did. The “Italian butter” that comes with the bread is hard to resist even after the loaf disappears. The chicken marsala is rich, succulent and soul-soothing.

Vito’s has been around six years now, and the time has come for it to join the ranks with local Italian favorites like Papa Dio’s, Trattoria il Centro, Victoria’s, and Caffe Pranzo.

Have you been to Vito’s? Let me know what you thought.

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