[CH] Second Redneck Riviera Sizzler (Sizzler II)
Myron Menaker (myronm@bellsouth.net)
Thu, 31 Dec 1998 07:28:10 -0500
Dear fellow Chile-Heads,
With much ado, the Second Redneck Riviera Sizzler was convened Wednesday
in Daytona Beach FL on a bright, sunny, albeit chilly day. Rockin’ Randy
and the Beach Boy rendezvoused at the appointed staging area and
journeyed to the Rio Bravo Restaurant, adjacent to Daytona Beach
International Airport, and in the shadow of the famed Daytona Beach
Speedway. Once again the Sizzler attendees carted a stunning array of
chiles and chile products to their table, and once again the servers’
eyes widened at the table-full of assorted jars and bottles. The
Chile-Heads had brought with them a total of 20 bottles of hot sauces,
plus several kinds of pickled peppers. The manager, somewhat taken
aback, approached the table and exclaimed, "You guys need some more hot
sauce?" What a smart aleck!
The meeting commenced without much in the way of formalities, with a
basket of home-made chips, home-made tortillas for dipping and some
excellent fresh salsa. Rio Bravo has a floor-to-ceiling tortilla
maker/baker which produces the best tortillas this side of the Pecos
River! Jumping ahead, one of the servers demonstrated the machine for us
and Rockin’ Randy was able to pop a hot, freshly-made tortilla into his
mouth! The chips and salsa were accompanied by an assortment of
imbibibles. (Randy loved his Margarita!)
As we sampled all or most of the hot sauces, either on chips, on
tortillas or blended into the salsa, the server brought our chiles
rellenos and fajitas which we "hottened up" and downed with little or no
delay. Both excellent, Randy remarking on the "real" poblano, as opposed
to the canned variety served in many restaurants.
The Rio Bravo phase of the meeting ended, and the conventioneers motored
across the highway to the Volusia Mall and Mr. Dunderbak’s, the closest
we have to a deli in Daytona. Mr. D’s is special, in that they have a
large variety of open hot sauces on their counter for patrons either to
sample or to use on their foods. We tried a number of "hot sauces from
hell" and "Habanero heinie burners" and Randy purchased a few souvenir
bottles from the dozens displayed in the racks.
We then caravanned east on Speedway Blvd. to the Downtown Oriental
Market where we roamed the aisles gazing at the wide selection of hot
chiles, pastes, powders and all the other ingredients used in Asian
cooking. After a half-hour tour, Randy selected jars of home-made
kim-chee, pickled birds-eye chiles from the Philippines, and who knows
what else (a basket full!).
We then drove onto "God’s Favorite Beach" (yes, on the beach!) and
journeyed the five miles south to Daytona Beach Shores and the palatial
residence of the Beach Boy. Carting bags and boxes of ingredients into
the kitchen, we proceeded to perform the mystical rites of sauce-making,
known only to Chile-Heads. Rockin’ Randy might be persuaded under threat
of torture to reveal the precise ingredients used in these
creations, but they will not be divulged in this report.
The first blender-ful was oh-so-delicious! Fruity and just the right
amount of heat! The second batch, a little too hot for the Beach Boy,
was just perfect for Rockin’ Randy. We quickly dubbed these wonderful
sauces "Redneck Riviera Rat Cheer" to signify where they were conceived
and first produced. The third batch (alas!) was pronounced DOA and sent
onward to the great Chile-Garden in the Sky with an appropriate
"stems-to-stems, seeds-to-seeds."
As the Sun set in the west, over the Halifax River, the second Sizzler
was concluded. Be sure to get your reservations early for Sizzler III!!
Moans and groans from a super-sated Beach Boy,
Myron
PS Please join me Sundays at 9pm EST for "Cooking with the Beach Boy!"
<http://busycooks.miningco.com/mpchat.htm>
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SEASON'S GREETINGS!
Myron Menaker Daytona Beach FL USA
myronm@bellsouth.net |
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