Month: March 2016

Saturday Marketing: March 26

~ John Matthew IV ~ Leave a comment

I talked to John about the Artisanal Chicken Program. He applied as soon as he could and was accepted. Today he had chickens for sale. Currently they are all inside because of the weather but in the summer, they will be pastured.

I asked about what breed they were and he said they were White Leghorns, the most popular breed. I asked if he had thought about rare breeds. He basically said he was too “chicken” to try to breed them.

I do look forward to trying his pasture-raised chickens this summer.

Pedernales River Chili

~ John Matthew IV ~ Leave a comment

From AmazingRibs.com:
http://amazingribs.com/recipes/beef/texas_chili_con_carne.html

Adapted from a recipe by Lady Bird Johnson that I found on a 3×5″ card in the stacks of the LBJ Library in Austin, TX.

Preparation time. 90 minutes

Makes. 12 servings

Ingredients

4 pounds ground beef
1 large onion, chopped
2 garlic cloves, pressed or minced
1 teaspoon dried oregano
1 teaspoon cumin powder
2 tablespoons chili powder, or to taste
1 1/2 cups canned tomatoes, coarsely chopped
1/2 teaspoon hot sauce, or to taste
Salt to taste

Method

1) Cook the meat, onion and garlic in a Dutch oven over medium heat, stirring, until lightly browned.

2) Stir in the oregano, cumin, chile powder, tomatoes, hot sauce, salt and 2 cups hot water. Bring to a boil, lower heat and simmer, covered, for about 1 hour, skimming off the fat as it cooks

The Original Potato Salad

~ John Matthew IV ~ Leave a comment

From Hellman’s:

Ingredients:

  • 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • (2 Tbsp. vinegar) 1 tablespoon balsamic vinegar
  • (1 1/2 tsp. salt) omit
  • (1 tsp. sugar) omit
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1/2 cup chopped onion
  • 2 hard-cooked eggs, chopped (optional)

Method:

  1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
  2. Combine Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

http://www.hellmanns.com/recipes/detail/31353/1/the-original-potato-salad

Allow more than 10 minutes from cold water to boil for hard-boiled eggs.

Don’t just quarter the potatoes, die ’em. I did not peel them, that adds colour.

Think of cheddar cheese to add colour.

March 26:
Used Balsamic Vinegar and it was great. I recommend this change.
Used fennel instead of celery and that did not add anything.
White Monterey Jack cheese is too flavourless and adds no colour.