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Why Did the Chicken Cross the Road?

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By Gini Rainey

Today’s blog entry was written by my “Guest Writer”  who, every so often, sends something along to me that is press worthy.  Today’s blog is pretty darn good!

Why did the chicken cross the road?  So he could be a part of today’s feature dish, Capellini with Sausage, Lemon and Basil.  But, I’m getting ahead of myself; I’ll deal with that bird in a moment.

Today, I’m reviewing Flying Sausages, Flying Sausages, written by Bruce Aidells and Denis Kelly and published in 1995 by Chronical Books, is  a very interesting cookbook about how to make fresh poultry sausages and all the things that you can do with them.  “Wait a second,” I can hear you now – “my Uncle Frank used to make sausage; it was a messy affair with lots of grinding and stuffing and meat hanging in a cooler for months.”  Nope, that was your Uncle Frank and his cured pork – this is completely different.  For one thing, Frank’s sausages required the use of nitrate curing salts, then stuffing into casing and drying for weeks or months.  The chicken and turkey sausages described here are fresh; you’ll just mix uncooked ground chicken (buy it pre-ground or you can do it in your food processor) with fresh herbs.  These can be used as-is (made into patties or balls) or stuffed into sausage casings.  Your fresh sausages can be frozen or used immediately.  Either fresh turkey or chicken can be used in any of these recipes; turkey give a slightly deeper flavor.

Flying Sausages leads off with descriptions and directions to make seven basic styles of poultry sausages that are used in the ensuing recipes.   These include Southwest Green Chile (ground chicken seasoned with cumin, chili powder, cayenne, cilantro, onions and jalepeño – woudn’t that be good with migas or in tacos?), Italian style (sun dried tomatoes, fennel, wine and garlic), a North Mediterranean Arabic style (with lots of garlic, turmeric, paprika, lemon zest, and mint) and a highly seasoned Chinese Black Mushroom style (an abundance of hot pepper, mushrooms, sesame oil, soy, garlic and green onion).

One of these is the Italian Sun-Dried Tomato Sausage.  Chicken sausages have been made in Italy for generations, and the variety of cooking styles and foods available along the length of the country mean that their sausages, too, take on different flavors. There’s no absolute recipe for this; feel free to experiment and add ingredients that your family prefers.  In the north of Italy, aromatic spices, garlic and white wine flavor a more delicate sausage than is found in the south, where tomatoes, red pepper, red wine and a tablespoon of Romano cheese make a perfect accompaniment for a heavy red sauce and pasta.  We’re going to make a style from North Italy, then show how it’s used in a light, Springtime lemony pasta dish.  When you read through this recipe, you’ll realize how easy it is to put together:

Northern Italian-Style Sausage With Sun-Dried Tomatoes

3 ½ lbs raw ground chicken or turkey (preferably thigh meat, ground with skin)

½ cup white wine

½ cup chopped sun dried tomatoes packed in olive oil

3 Tablespoons chopped garlic

2 Tablespoons fennel seed

1 teaspoon red pepper flakes

4 teaspoons kosher salt

1 Tablespoon freshly ground black pepper

1 teaspoons sugar

If you’re grinding your own meat, pulse chunks in a food processor until roughly chopped.  Add remaining ingredients to the chopped poultry in a large tub or bowl and thoroughly mix with your hands.  Form golf ball sized meatballs or patties, freeze or use immediately.

Here’s another recipe that uses the delicious fresh sausage mixture.  This is a light, Spring or Summer-inspired dish, where the fennel and tomato flavors in the sausage perfectly match the delicate lemon and basil of the sauce.  Use any type of light pasta – capellini (Italian for “little hairs”) as here, or its slightly thinner version, “capelli d’angelo,” which is – you guessed it, ‘angel hair.’  Pair this with a crisp, chilled white wine for classic Northern Italian lunch.  Also – any type of “store-bought” chicken sausage can be substituted for the home-made recipe above, but I encourage you to try your hand at the sausage-making, too and take ownership of the entire dish!

Capellini with Sausage, Lemon and Basil:

1 lb dried pasta

1 Tablespoon extra-virgin olive oil

½ lb Italian Turkey and Sun-Dried Tomato Sausage

Zest of two lemons

5 Tablespoons fresh lemon juice

2 fresh basil leaves, shredded

5 Tablespoons fresh parsley

Salt and ground black pepper to taste

 

In a large skillet, sauté the sausage balls in olive oil for 4-6 minutes, breaking them up as they cook.  Add lemon zest, lemon juice, basil and parsley, and allow to cook for one minute to release the flavors.  Cook the pasta according to package directions to the al dente stage (about 5 minutes) and drain.  Then toss the sausage mixture into the pasta until well coated.  Season with salt and pepper and serve with Parmesan cheese.  After a bite of this and a chilled white wine, you’ll almost be able to see the Italian Alps.

So, try your hand at making fresh poultry sausage!  I’m going to make the Arabic Mediterranean ones next and enjoy with pita bread, hummus, and thick yogurt.   I thought that Flying Sausages is an interesting read and an excellent introduction to an inexpensive and easy way to add some different spices to your cooking routine.   Who knows?  Perhaps you’ll develop some favorites of your own!

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Food

Smith’s Bar-B-Que Opens in Jacksonville

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Smith’s Bar-B-Que had a great Ribbon Cutting on Friday, April 5. Smith’s Bar-B-Que is owned and operated by Gary Smith and has been in business for 11 years. They started in the Exxon parking lot but has now found a home at the Travis Towers parking lot at 558 S. Ragsdale. They serve ribs, brisket, sausage, pulled pork and their famous stuffed baked potato. You can also add beans, potato salad and peach cobbler. They also offer catering with no event being too big or too small. Gary Smith is a culinary school graduate, food service manager and the 1st to obtain his vendors permit from the City of Jacksonville. Hours are Friday and Saturday 11 am until…..

They are at 558 S. Ragsdale in Jacksonville, Texas and can be reached at 903.944.0036.

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Books

Artists in the Kitchen

By Gini Rainey

I have many passions in my life, mostly leaning toward my right brain, but after working for over 25 years as a business manager/owner, my left brain seems to have shoved a lot of those passions to the side, but trust me – they’re still there!  So, when I come across a cookbook that has wonderful recipes that are paired up with amazing works of art from the National Gallery of Art, you can be sure this is one book I had to have. 

With notable chefs such as Julia Child, Jeremiah Tower and Alice Waters creating dishes and menus to compliment the art of Matisse, Pissaro, and Gauguin, to name a few, you can only imagine what a lovely and creative book this must be. 

While using paintings of the obvious subjects, such as Vollon’s Mound of Butter and Jean Simeon Chardin’s Still Life with Game for inspiration, I think the recipes that truly intrigue me are from the chefs who viewed such paintings as Raoul Dufy’s The Basket and Mary Cassatt’s Afternoon Tea Party, let their imaginations run wild and came up with what might have been in the basket or what Cassatt might served at her Tea Party. 

Pablo Picasso’s Le Gourmet was the inspiration for Nancy Silverton’s Butterscotch Sauce that would make a delicious topping for a bread pudding or a dish of Blue Bell’s Homemade Vanilla ice cream. To make the sauce, combine 1 cup granulated sugar, 2 ½ tablespoons light corn syrup, and 2 ½ tablespoons Scotch whisky in a large saucepan over medium-high heat and cook, swirling the pan occasionally until the mixture just begins to smoke and turns an amber color.  Meanwhile, place 1 ¼ cup heavy (whipping) cream in another large saucepan, split a vanilla bean in half lengthwise, scrape its seeds into the and then add the pod.  Add 1 cup of butter and bring to a boil.  Remove from heat and set aside until needed.

When the sugar mixture reaches the proper color, immediately stop its cooking by whisking in the cream mixture in small amounts, waiting a few seconds between additions to prevent it from boiling over.  Once all the cream mixture is incorporated, simmer the sauce for 5 minutes.  Whisk in ½ cup of butter until combined.  The sauce will keep for several weeks in an airtight container in the refrigerator.  To reheat, place the sauce in a bowl over simmering water.  If desired, add some toasted pecans or add a dash of sea salt to taste, and wow, you have got something really yummy going on there. 

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BizBuzz

Blog: Be on the Lookout for Counterfeit Bills

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Anytime money comes from a place which is thought to be legitimate and it turns out that it has in fact been produced illegally, the person is concluded to have committed the crime of counterfeiting.

Anyone caught passing fake money, even if they are not responsible for making it, will be charged for going against the laws of counterfeiting. This is because the federal government is the one legally responsible for distributing legal tender.

The following irregularities have been reported on counterfeit bills discovered this year:

The one hundred dollar bills have Chinese markings on the front and back with a string of dashes in the top right corner on the front of the bill and in the top left corner on the back of the bill.

The fifty, twenty and ten dollar bills are discolored and the cut of the bills is uneven. The same serial number has been duplicated on several bills as well.

“It’s important to know the marks of real cash,” said Mechele Agbayani Mills, President and CEO of BBB Serving Central East Texas. “It is worth taking the extra few seconds to look for irregularities.”

BBB provides the following tell-tale signs of counterfeit bills:

  1. Color shifting ink

The first thing to do is to look at the bottom right corner and check whether the color shifts when you tilt it. By the “20” on a $20 bill, the color is copper, but when you tilt it, the color changes to green(ish). On the new $100 bills, the color change from copper to green happens on the liberty bell symbol.

  1. Red and blue threads

On an authentic bill, there are threads woven in and out of the note. Most counterfeiters try to achieve this look by printing red and blue threads on the surface of the note. If you look closely at their work, you will see that the threads are on the surface.

3. Watermark

This is usually a copy of the portrait on the note. The watermark can only be seen when you hold the note up against the light. The watermark should be on the right side of the bill and should be an exact replica of the portrait on the note. If there is no watermark when you hold up the note against the light, then it is definitely counterfeited.

4. Security Thread

The security strip runs vertically on the note and can be seen when held up against a light. You won’t find this feature on a counterfeit bill.

Here are some things that businesses should do to protect themselves against counterfeit money:

  • Keep an eye on local news. Counterfeit bills tend to come in spurts. If counterfeit money is showing up in your community, your police department’s Facebook page or local news outlets should spread the news.
  • Report any counterfeits to the police or your local Secret Service field office. This can help authorities track down the source and prevent further damage to your community.
  • Stay alert during busy times. Counterfeiters exploit the frenzy caused by having many customers in a store at once. Businesses and shoppers should pay particular attention during the holiday season and other times when business may be up.

If you are suspicious:

  • Hold a suspicious note against an original
  • Ask for a different bill
  • Prevention for Businesses
    • Make sure staff know where serial numbers and signatures should be
    • Invest in Technology – (watermark lamps, magnetic ink scanners, UV lights)
    • Make sure your business has insurance which covers any loss which arises from receiving counterfeit money.

For more tips on how to be a savvy consumer, go to bbb.org. To report fraudulent activity or unscrupulous business practices, call the BBB at 903-581-5704 or report it via BBB ScamTracker.

About BBB: BBB is a nonprofit, business-supported organization that sets and upholds high standards for fair and honest business behavior. Most BBB services to consumers are free of charge. BBB provides objective advice, free BBB Business Profiles on more than 5.3 million companies, 11,000 charity reviews, dispute resolution services, alerts and educational information on topics affecting marketplace trust. Visit bbb.org for more information. There are over 100 local, independent BBBs across the United States, Canada and Mexico, including BBB Serving Central East Texas, which was founded in 1985 and serves 19 counties.

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