Aug. 17, 2009 8:30 am
Updated: Aug. 20, 2009 11:41 am
What does a white sand beach, live rock and roll, and chili have in common? 25th annual Texas Society of the Virgin Islands Chili Cook-Off.
Hello everybody. This is T (Bab's Hubby), reporting in as a guest blogger. Barbara thought it would be appropriate for me to write this weeks $15/Day Food Challenge Recap. Now I don't want it to sound like I kicked Babs out of the kitchen and took over her menu planning. But that's exactly what I did. Oh yes, she threw down the gauntlet...I picked it up and went to the market. I have never been one for high finance. It can be said that I don't even know how much a nickel costs. This is true. Barbara is the money (wo)man. So we're up for a little role-playing this week. Keep it clean ladies. So let's recap the challenge rules: Breakfast, Dinner, and Drinks for $15 a day ($105/wk). Sunday morning Babs hands me a hundred and five clams and points me in the direction of the market. Honestly I have no idea what's on my menu. My motto "Just Wing It"! The clerks at the store must have thought I was training for a marathon or something. Lap after lap after lap around the store. Up one isle, down the next. Back and forth, to and fro. In and out, yin and yang. I was lost in the wirlwind of groceries. Then my sights zeroed in on a target. That little round yellow sticker with the poetic words "Special Today". If I could find enough of these little gems I can make my budget. The menu will work itself out, right. So I start gobling the stickers up like Pac-Man across the video screen. Cheeses, meats, breads, canned goods; bases covered. I hoped. I arrive home from the market with bags of ingredients and $14.95 change for Barbara's hot little hand. Do I get an "atta -boy" or "good job honey"? Nope, she spins me around and says"now there's the kitchen T".
The meals for the week are as follows: Slow cooker Pot Roast with Cola 2 (kinda), Spinach salad with bacon and eggs, BBQ beef sammys, Veggie Lasagna (enough to make two trays to set Babs up for the next week or whenever), Samosas, Dinner Out, Chile Rellanos, and Enough Chili for a party after the Chili cook-off.
Back to the Chili Cook-Off. This is one event that we never miss. Every summer the Virgin Islands Texas Society hosts a Chili Cook-Off. Usually about 30 chefs are voted on for best chili, vegitarian chili, and showmanship. I have always wanted to enter, but then I realize that it's a lot of work. This year I thought that since the Villa we caretake for is close to the event, we could host a cook-off afterparty. I made two crock pots full of my favorite chili recipe. Foggy Bottom Chili ('95 chili cook-off Wash DC). It calls for reconstituted cranberries instead of beans to add a deliciously sweet start to a hot and smokey chili. I don't remember the excact original recipe. I go for a flavor profile that I remember instead . Most of my chilis have this in common. Starts off sweet, tastes a bit smokey, and finishes hot and spicy. Everyone in attendance seemed to like it. If Barbara does most of the work maybe next year we will compete. I'll call it Smokin Hot Chick Chili. She is my muse and all.
Thanks for reading. I had fun this week, but I'll let Babs work her magic from now on. Happy cooking from the Islands.
Chili Rellanos, step one
Chili, Nachos, and Rice