HOT SPRINGS AR FALL FARMER'S MKT AND FEST

I really enjoyed attending the last day of the Farmer's Market in Hot springs on Sat. Oct. 25th. It is a shame I could not attend more often thru the growing season. There were so many vendors there, with all sorts of foods, all of which are organically grow, along with various crafts, handmade by local folks, as well as those in the surrounding region. No junk here folks! This being the last day, it was truly an ol'fashion type "get together". Live music(Bluegrass), a petting Zoo for the kids, face-painting, plenty of pumpkins for decorating, BBQ cookin' (with bbq sauces made by the pit-master for sale.)
Of course, my main interest was in all the assorted foods and fresh vegetables for sale. An avid "Chile-Head" myself, I was particularly attracted to all the beautiful and assorted varieties of chiles I found there. There were California Chiles, Anaheims, Jalepenos, Poblanos (great for stuffing, more on these at another time!) Cayennes, and the best assortment of Habaneros and Scotch Bonnet Chiles I have ever seen.

Aside from the Chiles, there was organic honey, as well as Longhorn Cheese made from fresh whole milk. (A sample of this made me realize just how special fresh cheese like this is.)The Hot Springs Farmer's Market has had so much to offer thru this growing season. Fresh Herbs, Green Beans, all types of vegetables, beuatiful Tomatos, eggplant, zukini, and so much more. Many Chefs in the city shop there for thier kitchens. I will certainly make it a point to visit there more myself next season, mainly for the chiles, since I prepare various salsas, sauces, and other Mexican foods. To finish off, I am going to offer you a basic recipe for a good table sauce. It is not too hot(depending on your tastes, of course). It is great on alot of foods, especially on tacos, enchiladas, just about anything you want to "kick" up.

JAPELENO HOT SAUCE

2 LBS Fresh Chiles Stemmed and seeded, cut lengthwise.
1/2 lb white onion coarse chopped
3 cloves garlic
1 Tbls. Salt
1/2 Tbls. Ground Comino
5-6 Sprigs Cilantro

Bring 4 cups water to a boil and add all but the Cilantro, let simmer for about 30 min. Let cool somewhat, then puree, adding the Cilantro and 2 cups white vinegar. Since there is so much vinegar used, it is well preserved. It is now ready to use, however, the "longer it sets, the better it gets! (2-# wks. This is really a simple, basic sauce, yet very versatile to use with many foods. The simplicity also opens the door for the home chef to create his or her own variations.

THANKS FOR READING AND BE SURE TO LOOK FORWARD TO MY NEXT OFFERINGS!
STEVO

TURTLE FARM IN ARKANSAS DOING "SNAPPY" BUSINESS

I found this article in our local newspaper, and thought it was really unusual. From a small town named Lester there is a turtle farm operated by a family for generations. The farm was originally known as "Irwin Turtle and Fur Co.", and this farm in Northeast AR is still operated by descendants of the founders Charles and Melve Irwin.
Inventory of about 200,000 turtles includes some 50,000 hard-shelled red-eared turtles, 35,000 to 40,000 pounds of softshell turtles, 20,000 pounds of common snappers, 15,000 toy turtles and 40,000-50,000 baby turtles. The turtles are sold by the head or by the pound, depending on what type. Prices range from $2.50 for a baby to more than $135 FOR A SOFTSHELL ADULT. SEEMS SOME OF THE SOFTSHELLS ARE SOLD TO A SEAFOOD RESTAURANT NEAR LOS ANGELES , AND ARE SERVED FOR $50.OO A PLATE. Hard shelled turtles are are shipped to China, where they are used to make clocks, cigarette cases, and dog food.
The Reeces say the turtles are quite smart. He has watched a turtle work to climb a plant, putting enough weight on it to pull it down, then other turtles will munch on it. Evidently, there are a few other turtle operations in the area. When I can, I plan to travel there and visit, take some pictures, and find out about the restaurant in LA. I would like to know how they plate 'em up!

WHEN I FIND OUT MORE I WILL LET YOU KNOW. IF YOU KNOW, THEN YOU TELL ME!
STEVO

GRILLED/BBQ HOT WINGS & SAUCE

This recipe is one of my personal favorites. Great for parties, such as your next football game party. An excellent Tailgater! A lot of it can be prepped ahead of time, but while it is all cooking, it really attracts the attention of your comrades and those to be. So, here goes.

SPICE RUB:

1/4 cup paprika
2 Tsp. Cayenne
2 Tbls. Salt
2 Tsp. White Pepper
2 Tbls. Black Pepper
2 Tbls. Granulated Garlic
2 Tbls. Chili Powder
2 Tbls Oregano (crushed leaf)

BBQ SAUCE FOR WINGS:

1 cup Yellow onion (fine-chopped)
4 Tbls. Granulated Garlic
2 Tsp. Cumino (Ground)
With a little olive oil in a saute pan, saute the onions then the rest, then deglaze with 2/3 cup Malt Vinegar.

NOW ADD:

2 cups Tomato Sauce
1 1/2 cups Dark Brown Sugar
1/2 cup Soy Sauce
1/4 cup "Work " sauce
1/4 cup Pureed Chipotles in adobo
Simmer this for a while.

Using the dry spice rub, add alittle oil to make a thin paste/coating. I have also used a hot wing sauce, such as Franks (Durkees) if you want to kick it up alittle more. Coat the wings good, and then grill. I like Mesquite, and Hickory is great too. Either one in charcoal or a combination of charcoal with wood, depending on your preference in your type of grilling. Let the wings sear a bit, then slow them down for some smokin'. When done, get 'em out with the dipping sauce.

One way I have done this in volume, is to coat the wings the night before, letting them marinate awhile, then bake them on a sheet pan in your oven. Come party time the wings can be put on your grill to mark and reheat/smoke etc. This recipe is only for a small load of wings (2-3 lbs). Multiply it on up for a crowd.

STEVO

Stevo Cooks For All Seasons: Hey Folks-Are You Ready For This?

Stevo Cooks For All Seasons: Hey Folks-Are You Ready For This?