The Hungry Hoosier

They Pre-Bake Biscuits, Don't They?

The following is a transcript of the RadioMom Hungry Hoosier show from January 25, 2008

You know that feeling you get when you sense something dreadful is occurring and it is so hideous that you pray you won't have to see it with your own eyes? Just knowing about it is bad enough? Like in the closing scene in the movie Seven when you know what's in the box and you really don't want to see it. So it is for me with pre-baked biscuits. I knew they were out there, I've even had a few of these awful things. Even camouflaged with gravy or dressed up as "breakfast sandwiches," they’re still terrible. The other day, while getting a cup of coffee, I saw them - thawing out from their frozen tomb, assembled by the dozen on cardboard trays, hermetically encased in plastic wrap. Oh the humanity, oh the shame of it. If you’ve got a restaurant here in town and you use these white hockey pucks, here’s a tip. If your gonna run a restaurant, why don’t you try an actually cook something. Well, if you want to hear more of my ramblings about food, family, and community, check out www.hungryhoosier.com.

A Tale of Two Porches

The following is a transcript from the RadioMom Hungry Hoosier show from January 17, 2008

Our house has two porches - a front porch and a back porch. I like our front porch. It has white columns, a gate, and nice furniture. This is where we hang Christmas lights, open presents on summer birthdays, and share popsicles with the neighborhood kids. I like the front porch but I love the back porch. Its where I keep my charcoal grill and all my grilling paraphernalia. The only furniture is an old sun-faded canvas lawn chair. This is the closest thing to a space of my own in or near my house. The other day when the weather was unseasonably warm I decided to fire up the grill and spend a few peaceful minutes on my porch. With beverage in hand, I headed out to put on a steak and some fish. I was only out there for about 15 minutes but it was enough. Just a little time away...on the back porch.

Manly Man Chili

The following is a transcript from the RadioMom Hungry Hoosier show from January 11, 2008

This is Scott Hutcheson, The Hungry Hoosier. For a lot of guys, their culinary repertoire is limited to ribs, steak and other hunks of meat that can be cooked over fire. One non-grilled food that seems safe enough for even the manliest of men to prepare, is chili. Maybe it is the image of firefighters’ five-alarm versions or maybe it’s that making chili, like grilling, is a good excuse to drink beer. I love Cincinnati-style chili, getting its distinctive taste from cocoa powder, cinnamon, and a few other unusual spices. According to Cincinnati folklore this version came into being when a young chef from Macedonia arrived in Cincinnati and opened a chili stand. He added spices from his background. Guys, as you cheer on the Colts during this play-off season, consider making a big pot of chili for your family and friends. If you would like my recipe for Cincinnati Chili, you can find it here.

Resolutions

The following is a transcript from the January 4, 2007 Hungry Hoosier show on WIRE 91.1 FM

This is Scott Hutcheson, The Hungry Hoosier. We’re only four days into the new year and I’ve already managed to set and break a few resolutions. Many of us make new year’s resolutions that have something to do with food - usually eating less of it. Eating better and exercising more are among the top resolutions each year. One resolution that I made last year was to eat more slow food. There is an actual movement called Slow Food. Their aim is to protect the pleasures of the table from modern fast food and life and they have an international membership of 8,000. I’m not among their ranks but I can appreciate their cause. This is one of last year’s resolutions I managed to keep. Our family’s dinner routine varies during the week. We’ll put together a quick mac and cheese from a box when we need to but, at least on the weekends, we try to slow things down - a long-braised beef bourguignon, a made-from scratch lasagna that makes the house smell amazing. I hope you’ll consider adding more slow food to your plans for the new year.

Hoppin John

The following is a transcript from the December 28, 2007 Hungry Hoosier show on WIRE 91.1

This is Scott Hutcheson, the Hungry Hoosier. One of the great things about living in the melting pot is that we can borrow so freely from all the different cultures that have contributed to our country. On New Year’s Day one of my favorite imported food traditions is Hoppin John. This tradition comes from the south but its roots go even further than that - African, French, and Caribbean. Hoppin John is basically black-eyed peas and rice. On New Year’s Day it is usually served with greens and cornbread. Legend has it that eating this trio will bring good fortune in the new year - the black-eyed pea are coins, the greens cash, and the cornbread gold. I just might have a double portion this year. If you would like to get the recipe for Hoppin John, visit here.

Culinary Kids

The following is a transcript from the December 14, 2007 Hungry Hoosier show on WIRE 91.1 FM

This is Scott Hutcheson, The Hungry Hoosier. If you’ve got kids in your life, chances are they’ve got a long list of things they want for Christmas. As adults we often have our own ideas of what kid’s should have for under the tree. One year I wanted a bike - either a motocross or a 10-speed. I got neither. For some reason my parents thought I needed a 3-speed, the lamest bike in all bicycledom. I didn’t ride bikes much after that. A couple of years ago I decided my son needed an Easy Bake Oven. When I began looking all I could find were pink ones with hearts and flowers. I gave up on the idea and in hindsight I’m glad I did. That made me get him more involved in the real kitchen, making real food. Over the years I have found some really good food-related gifts, ones that allow us to work together. If you would like some Christmas gift ideas for the culinary kid in your life, check out this link.

Stuffed Monster Heads

Originally published in frighteningly good newspapers on October 25, 2007

I really love Halloween and not in a sacrifice a goat and worship-the-Dark-Lord-sort of way. My connection with Halloween, of course, begins with childhood. I have very vivid memories of our home in October - decorated with spiders, pumpkins, and skeletons. Halloween’s magical incantation lasted for me until I was about 10 or 11.

In late high school and early college I regain interest for another reason. When girls go with guys to a haunted house or watch a scary movie the guy has two things in mind: (a) darkness and (b) what he hopes is a stereotypical female response to fear - need for hugging, hand holding, and other types of comforting that requires physical contact.

I tried this on a number of occasions. It only worked once - October 31, 1986 - my date and I walked in the front door of a haunted house as brand new “friends” and we exited the back door holding hands. We got married 26 months later and I’ve not been to another haunted house since then.

After that I didn’t pay much attention to Halloween until we had kids. We now spend weeks thinking about the perfect costume, we decorate our house, and the anticipation of Halloween night is nearly as intense as that of Christmas morning. Once again, I really love Halloween. I’ve got about ten more years for this phase of my Halloween life. I’m sure there will then be a lull and then it will become interesting to me again for another reason - maybe grandkids.

We try to find lots of opportunities for Halloween-related fun in October kid-friendly spooky movies nights and some creative fun at meal time leading up to the big night. We have Halloween cookie cutters and use these for much more than cookies. A PB&J in the shape of a bat is a fun Saturday afternoon lunch. This year for dinner one night I made Stuffed Monster Heads which are really just stuffed peppers but with some creative use of olives for eyes and some other tricks, these turned out to be a big hit with our boys. Here is the recipe.

Stuffed Monster Heads

• 1 pound ground beef
• 1 medium onion, diced
• 1 16-ounce can crushed tomatoes
• 1/4 cup water
• 1/2 cup instant brown rice
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• Salt and pepper to taste
• 6 medium green peppers
• 1 medium red pepper
• 12 pimento-stuffed green olives
• 2 cups cheddar cheese, shredded

Filling
The filling for these peppers can be made a day ahead. In a large skillet over medium-high heat, brown the hamburger and onion. Drain off any fat and then stir into the meat and onions the tomatoes, water, rice, sugar, vinegar, Worcestershire, and salt and pepper. Reduce heat, cover, and let simmer for about 15 minutes.

Peppers
Preheat oven to 350 degrees and on the stove top, bring a stock pot of water to a boil. Wash all peppers and then cut the tops off of each of the green peppers and remove the seeds and white membranes. Take the red pepper and use it to cut small shapes for what will be the mouths of the monsters. You can make two fangs for each mouth, a silly tongue or some other shape that comes to mind. You will need enough for six monster mouths. These should be on the long side because you will need to tuck them into a slot. You can also reserve the pepper stems and some of the tops you cut off to use for ears.

Place the six green peppers and the red parts in the boiling water and boil for three minutes. Remove, drain, and stuff with meat filling. On each pepper, use a paring knife to cut wholes for eyes. Holes should be slightly smaller than the green olives, poke holes for a nose and make a slit for a mouth. Push an olive into each eye hole so that the red pimento is facing out. Top each pepper with shredded cheese and put on a baking pan to bake for 30 minutes. Also put all the mouth parts and ear parts on the baking sheet to bake. Remove from the oven and put mouth and ear parts in place. Serve with mashed potatoes and a green vegetable.

Beyond the Pie

This week's Hungry Hoosier RadioMom radio show was about non-pie pumpkin recipes. Here are links to a three that I use frequently:

• Pumpkin French Toast
• Pumpkin Vinaigrette Salad Dressing
• Pumpkin Flatbread with Caramelized Onions, Gorgonzola, and Crispy Sage

Family Day: Sharing More than Meals

This week's Hungry Hoosier Radio Mom spot is about Monday, September 24th's designation as Family Day: A Day to Eat Dinner with Your Kids. More information is available here.

Corn Fritters

The following is the recipe referenced on today's RadioMom Hungry Hoosier show.

Corn Fritters

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 tsp. salt
• 1/4 cup sugar
• 1/8 tsp. fresh ground nutmeg
• 2 eggs, beaten
• 1 cup whole milk
• 1/4 cup melted butter
• 1 1/2 cups corn
• powdered sugar and syrup

Add to a mixing bowl the flour, baking powder, salt, sugar, and nutmeg. In another bowl combine eggs, milk and butter. Fold in dry ingredients and then add the corn. Drop by tablespoons into hot vegetable oil (about 325-350 degrees and deep fry about 5 minutes or until golden brown. You may have to flip them over have way through. Serve with maple syrup and powdered sugar.