Zest Fest 2011

I decided last minute to make a trip up to Zest Fest 2011, it's only a 4 hour drive and I knew I would be kickin' my booty if I didn't make it.  My deepest fear was how evil the weather would be in Northeast Texas and I think that the week of this year's Super Bowl  showed us just how it.  I beat the Blast and the weather was perfect.

The Zest Fest 2011 was actually in Irving at the very brand new Las Colinas Convention Center, a beautiful structure almost completely laced with copper.  The Zest Fest being the first event for the venue, you could tell that they were still working out issues in the background if the road construction in the area didn't give you a clue.  Personally, I had no complaints except the address was so new my GPS didn't recognize it.  I still don't know how I missed that building as I drove!  DOH!

My mission was low key, I just wanted to taste and acquire some good fiery stuff, see folks I know that had traveled miles to be there and meet up with my friend, Kathy, also a Chile Head.  I was not disappointed.  I attended the awards dinner, I met new friends, had a very nice lunch at an obscure little Mexican restaurant called Avila's and came home with a some products of fire and a stack of Chile Pepper Magazines to add to my collection.

My only disappointed was when I realized that my photos were few but I do have a bit of consolation in that Kathy was better and got a bit of video.  Thank you, Kathy!

I will have to admit that I do believe that my favorite booth was Jimmy Luv's Bloody Mary Mix.  One of the best I have every tasted and they were very generous with their samples. A mix good Jimmy took home 1st Place for Beverage Mix.   Of course, I brought some home to spread the Luv!

And it was good to see Mr. and Mrs. Flaming Joe

And one of my highlights of the trip was to the Mustangs of Las Colinas, a very powerful sculpture or really a set of many, placed in a plaza of some office buildings. 

One more stop on my way home was near Huntsville to stand at the foot of the statue of General Sam Houston as he stands tall in the pines of East Texas.  Seeing as March 2nd is the 175th Anniversary of Texas's Declaration of Independence from Mexico and the General's date of birth, I found it time I make that stop.

You can visit some of my other Zest Fest road trip photos at my Picasa.

So!  where will my next road trip be?

Happy Trails!
Beth in Texas

SOS - Savory Waffles As A Shingle

Yes, SOS aka Shit on a Shingle, that old military improvisation of gourmet dining that found it's way to civilian tables for breakfast, lunch and dinner.  While I never recall having the original version of creamed chipped beef on toast, I do remember my family's version which was typically leftover roast on toast with brown gravy.  It still brings very warm memories of comfort food and dinner with the family.

The recent Arctic Blast that sat around here for a few days makes one crave warm comfort food, especially those with childhood memories.  I had picked up a HUGE pork butt just before the frozen tundra had moved in and had been wanting to try my hand at Savory Waffles, some not sweet and could bring a bit of heat.  After searching the www I found a recipe that I could use for my own improvisation of SOS.  

The pork butt was easy in my trusty stock pot and sure that I would have a sea of chili gravy, a recipe I will share another day.  The Savory Waffle had to meet my expectations and carry such a heavy load in honor of our Armed Forces contribution to the culinary world and more.  After all, the Savory Waffle was to be the vehicle to deliver the pork!

Spicy Savory Waffles

1-1/2 C     all purpose flour
1-1/2 tsp  baking powder
1-1/2 tsp  baking soda
1/2 tsp     salt (or more to taste)
2 tsp        sugar
2 tsp        chipped chives, optional (or dried, for convenience)
1 cup        milk
1 cup        sour cream
2              eggs, large
4 tbs        butter, melted & divided
2 tbs        jalapeno, finely chipped (or dried, for convenience)
1 tbs        chili powder

Preheat waffle iron, preheat oven at low setting to keep waffles warm as they cook

Mix the dry ingredients in a mixing bowl and make a well in the middle.  In another bowl, mix milk, sour cream, eggs, 1/2 half of the melted butt and jalapeno together and pour into the well in the dry ingredient bowl. Mix the wet ingredients into the dry with just enough turns to keep from over mixing.

  

Brush waffle iron with a little of the melted butter and cook waffles until batter is gone.  Keep waffles warm and crisp in the low-heat oven while they all griddle.

This recipe should make 12 waffles, it made 8 "Texas" size waffles.

Of course, don't forget to "get your shit warm" while you prepare the waffles.

The leftover waffles stored in a plastic bag and were very yummy after toasting in the oven.  Try some salsa as a topper for another variation of SOS, Salsa on a Shingle.

I was very pleased with the outcome of my nice warm Shit on a Shingle and even more pleased when I was able to toast the waffles for another meal.  There was enough pork and chili gravy to take me into Spring.  Yes, I got some in the freezer, ready for the next Arctic Blast should it come.

Be brave, get that waffle iron warmed up.  If I can do it, anyone can!

Happy Comfort Food!

Beth in Texas