Food Dude: Dining for dad
He wasn't alone in this behavior; I saw it all the time up and down Lost Creek Boulevard in suburban Austin, Texas . For years, I gave friends license to shoot if I was seen in such attire.
And then there I was, just this morning, surveying the backyard's new crop of peppers and tomatoes, lending a sip to a particularly parched Chimayo chile plant, when I noticed that I was in my stocking feet — namely, the blue argyles I went to bed in last night.
While the watering was impromptu, I'm certain this behavior can only lead to full afternoons assassinating weeds, feet protected only by sheer stockings speckled with martini glasses, pink flamingos or paisleys.
The upside to this development is I now feel qualified to speak on behalf of dads the world over, both those who haven't reached this miserable milestone and those long past it, as Father's Day approaches and feeding us will be your lot.
The first step is identifying where in the Dad Cycle your pop resides and how that relates to the way he wants to be regaled. The second is to determine what to make him or where to take him. Inside today's paper, we have some recipes to choose from, but the most important thing to do is find out his favorite — before Sunday — and deliver it. In tomorrow's Mood section, I'll have a list of places to consider if dining out.
And now, the stages of dad:
New Dad: A new dad vacillates between joy and sheer terror. I remember nights checking in on my first born in his crib every half-hour to make sure he was still breathing for at least three months. I also remember lying on the floor with him asleep on my chest while I watched “ X-Files ” reruns in the middle of the night and loving it. For this dad, comfort food is the best choice. Something in a meatloaf or fried chicken, perhaps made by his mother if possible.
Full-House Fred: This is a guy with children 10 or younger, and this is one busy guy. The kids are starting to eat more than he ever anticipated, the pay is probably not yet exactly where he hoped it would be and his day is a series of questions to which only he has the answers: “Can we go to a movie?” “Can you pick up some milk on the way home?” “Did you get the memo about the TPS reports?” “Can I play T-ball?” “Can I take ballet lessons?” “Can we afford a vacation this year?” “Are you aware our workday starts at 8 a.m.?” Trust me, this dad needs a break. Make him a nice breakfast, let him open some gifts and leave the man alone. Wives, take your kids to a movie or the pool and let the man rekindle his affair with the sofa in peace. Check back in at sundown with burgers or a pizza. Don't subject him to stressing over the kids tossing straws onto the next table until next weekend.
Chimayo Chili Pepper - News
And then there I was, just this morning, surveying the backyard's new crop of peppers and tomatoes, lending a sip to a particularly parched Chimayo chile plant, when I noticed that I was in my stocking feet — namely, the blue argyles I went to bed in
Gator Rub World Class BBQ Rub - Cooking.com Forums
Giving away my secrets while I still can... This is my Gator Rub recipe that I use to make a competition barbecue rub for brisket, pork and ribs. For comps I would include the optional salt. It relies heavily on my world class Gator Dust chili powder (recipe follows) so don't just grab something off the supermarket shelf and call it good. It ain't! You can add some of your favorite peppers and spices to perk this up even more. Fresh ground anise goes well with pork and ribs. A Tbsp of unsweetened cocoa goes well with everything. Fresh toasted sesame seeds ground up makes a fabulous brisket rub as does 5 fresh ground nutmegs. Both are real earthy. Ground toasted pecans work real well, too. Experiment! Enjoy! Have fun! Good 'queing to you!
Chimayo Chili Pepper - Bookshelf
The New Native American Cuisine, Five-Star Recipes from the Chefs of Arizona's Kai Restaurant
It looks like a mini-bell pepper but has intense flavor. ... Chimayo. a flavorful medium-hot chile that originated in the new Mexico village of chimayo in ...The Complete Chile Pepper Book, A Gardener's Guide to Choosing, Growing, Preserving, and Cooking
On the other hand, it is more uniform and better yielding than 'Chimayó'. ... In 1997, Paul Bosland was approached by chile growers who told him that the ...The Rancho de Chimayó cookbook, the traditional cooking of New Mexico
3/4 cup dried ground red chile, preferably Chimayo, other New Mexico red, ... minced Vz teaspoon salt Vi teaspoon white pepper 4 cups vegetable broth, ...Handbook of spices, seasonings, and flavorings
TABLE 16 Chile Pepper Varieties and Cultivars Variety Description and Cultivars ... long green/red chili, prik chee fa, la chiao. chimayo, chili verde, ...Renewing America's food traditions, saving and savoring the continent's most endangered foods
... Cowpeas/ Melon Snake in the Shed T Chile Pepper Crowders / Melon Sungold ... Chimayo E Pinyon Nut, Pepper Jarales E Chile Pepper Chile Pepper Pepper ...Everyday Information Directory
Mild Chimayo Chili Pepper Powder
Mild Bills carries Mild Chimayo Chili Pepper Powder and other kinds of chili powder!
Hot Chimayo Chili Pepper Powder
Mild Bills carries Hot Chimayo Chili Pepper Powder and other kinds of chili powder!
Chimayo Blend Chile Powder - Made from authentiuc Hatch ...
A special blend of heirloom Chimayo and Hatch chili peppers! ... Old family-farmed chili varieties grown near Chimayo, New Mexico for the past 300 years are known for their ...
Best Taste
I'm out of the chili pepper comfort zone, so have to work pretty hard to grow them. ... Some people will add some hot pepper to the Chimayo for personal taste. ...
chili-peppers-35
Chili Peppers in Chimayo, New Mexico. copyright 1994 philg@mit.edu ... If you want to change the default image size that you get after clicking on a ...