Roundup of Political Cartoons This Weeks Funny Opinion 1 May 2010

From Denny: This has been an eventful month for screw-ups in the news and it was not lost on the pens of the nation's cartoonists. They had great fun lampooning all the crazy politics, the economy, Arizona style immigration and Big Business on Wall Street. Take a look at the state of the economy in America and then hike on over to The Mother Post over at The Social Poets that contains all the other links to more funny posts and opinion for lots of laughs.

See Cartoons by Cartoon by Jimmy Margulies - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by John Darkow - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Joe Heller - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Petar Pismestrovic - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Jimmy Margulies - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Randy Bish - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Petar Pismestrovic - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Brian Fairrington - Courtesy of
Politicalcartoons.com - Email this Cartoon

*** For The Mother Post of Funnies with all the other links to more laughs and great political cartoons:

Whats Happening in America This Week: Wall Street Political Cartoons 1 May 2010


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Video: Louisiana Chef Makes Crawfish Etouffee

From Denny: This video is great for demonstrating how to make a roux fast and furious on the stove. If you are unfamiliar with how to make a roux then this video will prove useful. Making a roux to the desired color of choice is all about preference. New Orleans uses a very dark roux the color of milk chocolate, sometimes darker. In Baton Rouge we go for a lighter roux about the color of caramel candy.

The traditional roux most people know is what you use for a cream sauce - but you don't take it to the darker stages before adding water, milk or cream. A traditional roux is where you heat a pan, add butter or oil, then add flour until well dissolved, then adding the liquid quickly. The key to a good roux in Louisiana cooking, besides the color which adds a richer roasted flavor since you are basically pan roasting the flour, is to cook the roux and liquid for at least 30 minutes to cook out the flour flavor and glue like texture. That's when the dish gets to shine as awesome flavor, playing up the spices.

Since this is a local food video, and the local media doesn't usually keep embedded videos available past one year, I've included some recipes for crawfish etouffee and smothered crawfish (about the same thing).

Smothering your food sounds a bit psychopath to people outside the American South but it's a favorite of the slow food mindset in country Cajun cooking. What are some of the essentials for this smothering technique? You have to bring on board The Holy Trinity of diced onions, bell pepper and celery - along with some salt, pepper and garlic powder.

The smothering technique is also used for meat dishes like pan fried pork chops that are then covered and cooked with a small amount of liquid and veggies, creating a gravy. Basically, it's a kind of braising. First you sear the meat, then add the onions, bell pepper and celery, then the flour. When you add the flour this way you get a lighter brown roux. Add your liquid of choice and you don't have to worry about getting lumps in your gravy. Just cover and slow cook for a while until desired tenderness. Easy as can be!

It's one of those low maintenance dishes you can ignore for 30 minutes to an hour or keep on low heat until ready to serve. These kinds of slow food smothered dishes work well for busy households where everyone is on the go with different schedules but want a home cooked meal ready and waiting with ease. In the South we even smother potatoes and other vegetables besides meat dishes.

Chef Joe Caton, of Louisiana Lagniappe restaurant in Baton Rouge, serves up a classic Louisiana crawfish etouffee. He only offers this dish when the crawfish are in season and fresh. Be sure to visit Louisiana during crawfish season which lasts through May! The rest of the year you will only find the crawfish tails frozen.

If you don't have access to crawfish in your area then consider using shrimp, oysters or a meaty fish as any of those choices are equally wonderful!











Smothered Crawfish

From: The Louisiana Seafood Bible: Crawfish cookbook by Jerald and Glenda Horst

Serves: 4-6


Smothered Crawfish

Ingredients:

1 stick butter
2 medium onions, finely chopped
2 small bell peppers, finely chopped
4 cloves garlic, minced
2 tbls. flour
2 lbs. crawfish tails
1 tsp. salt
1/2 tsp. black pepper
Cooked rice

Directions:

1. Melt the butter in a cast-iron Dutch oven over low heat. Add the onions, bell peppers and garlic. Sauté over heat until the onions are transparent.

2. Add the flour and stir until blended.

3. Add the crawfish, salt and pepper. Cover and cook for 15 minutes, stirring frequently. Serve over cooked rice.

Tip: Smothering works best in a cast-iron pot over low heat. Take your time and do not rush this dish.





More recipes for Crawfish Etouffee from this blog:

Louisiana Crawfish Etouffee From Lafittes Landing - Famous Louisiana Chef John Folse

New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Chocolate Wonders: Kentucky Derby Pie, Make-ahead Chocolate Soufflé

Here's a version of the pie I found over at flickr and it was so beautiful and creative I just had to share it with you! Chocolate pecan derby pie with caramel bourbon sauce, berry-ginger coulis by Greencolander @ flickr


From Denny: With the Kentucky Derby season upon us with the running of the horses the food displays and competitions are also out in full force. Here are a couple of yummy chocolate recipes to get you in the mood for the horse races.

I still have fond memories of when we lived in Atlanta, Georgia, of The Dessert Place bakery. They sure had an awesome version of the famous Kentucky Derby Pie! Did you know the origin of the Kentucky Derby Pie? The recipe can be traced back to a lunch restaurant in Prospect, Kentucky, which is in the Louisville area. This pie was created in 1950 by the restaurant owners of The Melrose Inn, Walter and Leaudra Kern. The family sold the inn in 1960 but retained the copyright to the Derby Pie and to this day the famous recipe is "still under lock and key."

When you Google Kentucky Derby Pie recipe over 104,000 recipes show up in the search with over 221,000 recipes showing up for Derby Pie! There are a lot of admirers and imitators out there.

A Derby Pie can be frozen - after it has thoroughly cooled. This particular recipe is from our local newspaper writer, Camile Cassidy, who received it from a friend.

The second recipe here really caught my eye when I realized a chocolate souffle could actually be made a day ahead and refrigerated! Talk about being able to sit back and enjoy your guests without having to jump up half way through the dinner to pop the souffles into the oven to be in perfect timing when people are ready for dessert! These individual serving souffles can be partially made a day ahead and then you finish baking them when you are ready to serve. We are a big fan of anything special we can make ahead and it still tastes wonderful when you serve it.

This dessert presents beautifully and you might want to consider it for a special celebration like Mothers Day, birthday or other celebration. Placing a scoop of ice cream on top finishes the look, not to mention your tastebuds!

This recipe produces a light and airy souffle with that desired intense chocolate flavor with all love, enjoy! Make sure as soon as you bake them to top with your favorite ice cream immediately to serve. For me it would a French Vanilla ice cream to complement this rich wonderful chocolate flavor.








Derby Pie by stu_spivack @ flickr



Kentucky Derby Pie

From: Camille Cassidy and her friend Dianne Collins.

Serves: Makes 1 (9-inch) pie. Recipe is shared by Camille Cassidy, who said, “My friend Dianne Collins gave this recipe to me. She would make it for me on my birthday. It has become a family favorite.”

Ingredients:

1 Pillsbury refrigerated pie crust pastry
1 stick butter or margarine
1 cup granulated sugar
1/2 cup all-purpose flour
2 large eggs
1 cup chopped pecans
1 (6-oz.) pkg. semisweet chocolate chips
1/2 tsp. vanilla

Directions:

1. Preheat oven to 350 degrees.

2. Fit pie crust into pie plate.

3. Melt butter in small microwave-safe bowl or measuring cup, but don’t let it get so hot that you “cook” the eggs.

4. Mix sugar and flour in mixing bowl.

5. Beat the eggs in a small bowl and add eggs and melted butter to sugar-flour mixture. Stir to mix well.

6. Stir in chopped pecans, chocolate chips and vanilla.

7. Pour filling into pie crust and bake for about 40-45 minutes.


Camille Cassidy’s testing note: The original recipe said bake at 325 degrees for 1 hour. We like it a little undercooked so that it tastes more like chocolate chip cookie dough.







Photo by NESTLÉ AND FAMILY FEATURES EDITORIAL SYNDICATE


Make-Ahead Chocolate Soufflés

From: Nestlé and Family Features Editorial Syndicate Inc.

Makes: 8 servings

Ingredients:

Nonstick cooking spray
Granulated sugar
2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels
1/2 cup (1 stick) butter
1/4 cup baking cocoa
4 large eggs, separated
2 tsps. vanilla extract
1/3 cup sugar
Vanilla ice cream for topping dessert

Directions:

1. Spray eight (6-ounce) ramekins or custard cups with nonstick cooking spray; coat lightly with granulated sugar.

2. Microwave morsels, butter and baking cocoa in large, microwave-safe bowl on High power for 1 minute; stir well. Microwave at additional 10-second intervals, stirring until smooth. Do not overheat.

3. Stir in egg yolks and vanilla extract.

4. Beat egg whites in large mixer bowl until soft peaks form. Gradually beat in 1/3 cup sugar until stiff peaks form.

5. Stir one-fourth of the beaten egg white mixture into the chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into ramekins, filling 3/4 full. Cover individually with plastic wrap and refrigerate for up to 1 day.

6. Preheat oven to 400 degrees. Remove plastic wrap from soufflés. Place soufflés on baking sheet. Bake on center oven rack for 18 to 20 minutes or until puffed and center still moves slightly. Top with scoop of ice cream. Serve immediately.

Note: To bake immediately, reduce baking time by a couple of minutes.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Those Funny Mothers Day Quotes and Trivia

From Denny: Check out the sampling from one of many funny posts just in time to enjoy for Mothers Day! From the latest Mothers Day cartoons to funny facts about Mothers Day traditions around the world to funny quotes from mothers and about mothering to laugh out loud "how you know you are a mother when..."

See Cartoons by Cartoon by David Fitzsimmons - Courtesy of Politicalcartoons.com - Email this Cartoon

Check this out on the way to facts about Mothers Day:

So when do they think the first celebrations of a Mother's Day were honored? As with so many traditions it goes back to ancient Greece where that culture celebrated the Mother of the Gods, Rhea. Their version of the perfect mother received gifts of cakes made with the sweetest honey, lovely flowers and drinks at dawn. Sounds pretty good to me. Make my drink a Margarita on the rocks with Silver Patron Tequila - though I'm not so sure alcoholic drinks were on that Mother's Day menu. :)

Well, we all know you can't talk "ancient" without bringing up the ancient Egyptians into the conversation. They honored the glorious goddess Isis because she was celebrated as the Mother of the Pharaohs - and we all know it's good PR to talk good about the government when getting your head cut off is at stake.

Speaking of an ancient culture, the Chinese are rather sentimental about how they celebrate motherhood. The tradition with them is that their family name often begins with the character for the word "mother." It's the way they like to honor their ancestral mothers who brought their line into this world.





You Know You Are Really A Mom When...

* You want to take out a contract on the kid who broke your child's favorite toy and made them cry.

* You consider finger paint to be a controlled substance.

* You mastered the art of placing food on a plate without anything touching.

* Your child insists that you read "Once upon a Potty" out loud in the lobby of the doctor's office and you do it.





My Mother Taught Me...

To Value A Job Well Done: If you're going to kill each other, do it outside. I just finished cleaning.

Time Travel: If you don't straighten up, I'm going to knock you into the middle of next week!

Logic: Because I said so, that's why.


*** Make sure to pay a visit to The Mother Post for the full post and all the funny links from several other Mothers Day posts to enjoy:

Funny Mothers Day Quotes and Trivia - Cheeky Quote Day 28 Apr 2010


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

5 Easy Recipes 4 Chicken and Sausage Gumbo

Another version of Chicken and sausage gumbo by Southern Foodways Alliance @ flickr who compete in cook offs

From Denny: When shrimp and crawfish are not in season or too expensive then folks on the Gulf Coast turn to chicken and sausage to make their gumbos. There are as many variations of gumbo as there are people!

This recipe comes from our local newspaper writer, Corinne Cook, who has devised a short-cut on making the roux. She uses the bottled version made by Savoie that is called Savoie’s Old-Fashioned Dark Brown Roux. I've often sent this product out of state included in a Louisiana basket for gifts as it is great for novices who don't know how to make their own roux.

Let me know how you like this version of gumbo. I've included links to other variations of Chicken and Sausage Gumbo I've posted on this blog too, enjoy!





Chicken & Sausage Gumbo

From: Corinne Cook, local food writer for The Advocate newspaper

Serves: 8

Ingredients:

2 links Savoie’s original pork sausage
Water
1 cup all-purpose flour
1/2 cup vegetable oil
1/2 cup chopped celery
1 medium bell pepper, chopped
1 large onion, chopped
1 large chicken, cut into pieces
2 cloves garlic, chopped
Salt, pepper and cayenne pepper, to taste
1/2 cup chopped fresh parsley
1/2 cup chopped green onion tops
Cooked rice

Directions:

1. Chop sausage into 2- to 3-inch lengths. Cook in 1 cup water for 15 minutes to soften the sausage and remove some of the fat. Drain and set aside to cool slightly, then cut into about 1/2-inch slices or bite-size pieces.

2. In large heavy pot over medium-high heat, make a dark brown roux using flour and oil. Stir constantly until it turns the color of cocoa powder.

3. Add celery, bell pepper and onions to roux. Cook until vegetables are softened, stirring occasionally, as needed.

4. Add the chicken pieces to the pot along with the garlic and about 1/2 gallon water. Season to taste with salt, pepper and cayenne pepper.

5. Cover and cook for 30 minutes over low heat. Stir in the reserved sausage and put the top back on the pot and continue cooking for another hour or until chicken is tender.

6. Add chopped parsley and green onion tops about 5 minutes before serving, while the gumbo is still hot. Serve over cooked rice.

NOTE: Corinne Cook said she actually used Savoie’s Old-Fashioned Dark Brown Roux when she made our pot of gumbo. “I can’t tell the difference in taste. If using the prepared roux, I sauté my vegetables first in a bit of oil, and if that’s too dry, I add a little water to it until they’re soft, then add the water, roux and chicken. Or, follow the recipe on jar, if necessary, but I use a little less than the amount of roux they call for,” Cook said.


*** MORE Chicken and Sausage Gumbo and Gumbo recipes from this blog:

New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail

Recipe: Slow Cooker Chicken and Andouille Sausage Gumbo

Recipe: Chicken and Sausage Gumbo

Recipe: Shrimp and Andouille Sausage Gumbo


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!