[CH] Austin Hot-Luck: After Action Report

David Cook (zeb@austin.rr.com)
Sun, 22 Apr 2001 12:25:25 -0500 

Well, it's a week later and I've finally found the time to write up a brief
report on our Central Texas Hotluck. First off I've got to thank whatever or
whomever for the weather, because we had perfect day, not too sunny, not too
cold, not too hot, just the kind of weather that kept everybody but the kids
out of the hammock for fear of falling asleep. We had a nice attendance with
a small but loyal chilehead contingent and got to introduce some new people
to the joys of El Grande.

The chilehead side of the menu (all of it excellent) included:
    Hot and Spicy Cheeseballs
    Rajas con Queso
    Two Sides Yellow (a tofu dish)
    Chipotle cannolis
    New Mex green chile
    Habanero-Rosemary Jelly over cream cheese (courtesy Austin Slow Burn)
    Grilled Jerk Shrimp (again courtesy Austin Slow Burn)
    Shaival's Indian potatoes and his wife's chile-spiked pineapple
    Plus lots of good salsas and homemade chocolate truffles

It was really nice to meet some other local chileheads -- Bill, Tom, and
especially Keith and Jill (please I hope I remembered everyone's name
right!), the folks behind Austin Slow Burn. You may have seen them
already -- chopping up all those habaneros on the "Eat the Heat" program.
She had some pretty good stories about what ended up on the cutting room
floor -- like when the host stuck his nose into the kettle of chopped habs
right after they opened it! They brought some of the salsas and the hab
jelly they make. They also had one of the hits of the party, big head-on
shrimp marinated in their jerk sauce (yes, they sell it) and grilled on hot
coals. It was even more interesting by their insistence that you got to eat
the meat out of the heads, too. Ah, new experiences for everyone!

I'd also like to thank Chip from Red Lion for sending some samples of his
fine dry rub and chile fixing mixes. They were well appreciated. (Nice
labels, too!)

Since no hotluck's any good without a few recipes to share, here's a few:

Bill Woodward's Hot and Spicy Cheeseballs
1 lb. Sharp cheddar cheese, grated
1 c. soft margarine
1 tsp. red savina powder (instead of 2 tsp. paprika)
1 tsp. salt
2 jars jalapeno-stuffed olives
2 c. flour

Blend the cheese and butter. Stir in the flour, salt and chile powder. Mix
well. Wrap the dough around an olive, covering it completely. Place on an
ungreased cookie sheet. Bake at 400 for 12-15 minutes or till lightly
browned. Note: These do not spread like a cookie so you can space them close
on the sheet.

Two-Sides Yellow (Fried beancurd with scallions)
    Brought by Tom Denton (from "Mr's Chiang's Szechwan Cookbook" -- a
chilehead must!)
    6 green onions, smashed and cut into 2" lengths
    5 cloves garlic, chopped
    5 squares firm beancurd, sliced 1/4" x 1" x 3"
    2 tsps (or more!) Szechwan chile paste
    1 tsp, salt
    1 1/2 tsp. sugar
    3 T. soy

Gently deep fry the beancurd in hot oil until golden. Stir fry the garlic
about 30 seconds, add the chile paste, fry a little longer, add the green
onions, and fry a little more. Add the bean curd and gently mix. Add
everything else and stir fry for 2-3 minutes.

When I get the recipes for the Indian potatoes and the pineapple dishes,
I'll post those too.

Thanks again to everyone who came!

David "Zeb" Cook