Tuesday, November 30, 2010

Turkey Leftovers?

Got leftovers?

On Thanksgiving I cooked a 22-pound turkey for my fourteen guests. We did a good job of consuming most of the bird, but leftovers are inevitable and I think desirable. This year I tried a new soup recipe; one that I found in my newspaper supplement: American Profile. The Southwestern spice appealed to me and gave a completely different flavor than the usual day-after Thanksgiving meal.  

Turkey Tortilla Soup
Serves 12


1 cup chopped onion
1 teaspoon minced garlic
4 cups cooked, skinless turkey, cut in strips
1 (28-oz) can chopped tomatoes, undrained
6 cups fat-free chicken broth (I made my own by simmering the bones in a crockpot overnight)
1 (4-oz) can chopped green chiles, drained
1 (16-oz) package frozen corn
1 (15-oz) can Great Northern, navy white or black beans, drained and rinsed
2 Tablespoons fresh lime juice  (Must brag that I used limes grown in my backyard.)
1 1/2 teaspoons cumin
1 Tablespoon chili powder
4 (6-8inch) flour tortillas, cut into 1/4 inch strips
1/2 cup chopped green onions
1 cup shredded Mexican-blend cheese
1 small avocado, peeled and chopped (optional)


1. Coat a Dutch oven with cooking spray. Add onion and garlic and sauté over medium heat until tender, about 7 minutes.

2. Add turkey, tomatoes, chicken broth, green chiles, corn, beans, lime juice, cumin and chili powder.  Bring to a boil, reduce heat and simmer 10-15 minutes.

3. While soup is cooking, preheat oven to 350 degrees.

4.  Place tortilla strips on baking sheet and bake 10-15 minutes, until crisp.  I substituted broken tortilla chips.

5. Serve soup in bowls and top with tortilla strips, green onions, cheese and avocado. 

Nutritional facts per one cup serving: 209 calories, 4 grams fat, 37 mg cholesterol, 20 grams protein, 24 grams carbohydrates, 5 grams fiber, 571 mg sodium.

This joins other food blog articles posted in Wanderfood Wednesdays on Wanderlust and Lipstick.  
RJ and Kyra, my two oldest grandchildren, eye the turkey.

Monday, November 22, 2010

Chocolate Curling in Italy?

Ingredients for making Chocolate Truffles
Ski in Chocolate? Sounds like fun ...
     but I learned to make chocolate truffles in Florida.

Italy’s Cortina d’Ampezzo announced it will stage a ski race with a chocolate theme during the Eurochocolate Festival held in the famous Italian ski town from December 16-19th.

It is the very first time that the International Chocolate Festival, Eurochocolate, takes place at altitude and the race is just the tip of a chocolatey iceberg. Eurochocolate Ski will offer chocolate experiences directly on the slopes or skiers can warm up with an invigorating cup of thick hot chocolate in one of the traditional mountain chalets.

Those who prefer can indulge their desires at a downtown Chocolate Slalom. The Audi Palace, a village of tents, will host a ChocoMarket with sweet exhibitions, an educational chocolate experience for children, chocolate-tasting classes for adults, a chocolate spa and beauty treatments. And since virtually every winter sport is practiced in Cortina, there will be Chocolate Curling. Now, that I'd like to see

Tempered Chocolate is messy.
Unfortunately, I won't be making it to Cortina, but recently attended a local chocolate festival of sorts. Peterbrooke Chocolate of Jacksonville gave a hands-on demonstration at the International Food, Wine and Travel Writers Association workshop.  Phyllis Geiger, Peterbrooke's owner, taught the group how to make truffles, even allowing attendees the opportunity to get down and dirty in the tempered liquid. My fingers never tasted so good.  Peterbrooke is famous for introducing chocolate popcorn to the South. I watched a batch being prepared but,of course, the best part was nibbling the finished product. 
IFWTWA nenbers get a hands on demonstration

Tuesday, November 16, 2010

What's a Slugburger?

A Slugburger, onion rings and shake
The story behind the Slugburger dates back to the depression. Seems a local Mississippi butcher tried to stretch his meat by combining beef and pork, plus a filler, containing a few ingredients I'd probably rather not consider.  He shaped the meat into a patty, then deep fried it and served the combo on a bun with yellow mustard, onions and pickles. At the time the sandwich sold for a nickel, which carried the nickname-- a slug. Thus, the birth of the slugburger still found in Corinth, Mississippi.
Borroum's Drug Store in Corinth, Mississippi

If you visit Borroum's Drug Store on Waldron Street, you can taste one at the counter installed in the late 1930's.  Borroum's is worth a visit because it's the oldest drug store in the state with displays of the original cobalt blue dispensing bottles and assorted antique drug store items. The glass cases give a peek into your great, great-grandmother's  medicine cabinet. 

When I visited Corinth I ate lunch at Borroum's. I took a bite of the slugburger, currently priced at $1.75 and honestly, can't really recommend it, but I can wholeheartedly rave about the milkshakes. Wow- these are the honest soda fountain treat. Mine was creamy, made with full fat milk and ice cream, and thick enough to just sip through a straw. Shakes and malts come to the table in metal blender containers so you can pour yourself get a second helping!
A bright red Cherry Coke

My friends ordered regular hamburgers and were very pleased and I loved every bite of my taco salad. I also tasted some extraordinarily good, lightly battered onion rings.  For those dreaming of an original soda jerk cherry coke, you're in luck. The bright red colored drinks are also on the menu.  

Should you go to Corinth to visit the Civil War battlefields and museums (I highly recommend them) or for any reason, you owe it to yourself to step back in time at Borroum's Drug Store and take a leap toward a delicious meal.

This joins other food blog articles posted in Wanderfood Wednesdays on Wanderlust and Lipstick.

Borroum's Drug Store
604 Waldron Street
Corinth, Mississippi 38834

You may be interested in reading my review of Abe's Grill, also in Corinth

Tuesday, November 9, 2010

Abe's Grill: A Southern Tradition in Corinth, Mississippi

Abe's Grill in Corinth, Mississippi
Customers stand in line waiting for a seat in Abe's Grill.

The moment you drive up to this little diner you know the place is special. First of all, their parking lot stays full, always a sign of good food. And the diner's exterior, a hodge-podge of signs, slogans and placards, grabs your attention and pulls you in.

The 17 stool lunch counter grill was opened in 1974 making it the oldest diner on highway 72 in Corinth, Mississippi. Abe and Terri Whitfield are the worker-bee owners and operators of the establishment. Just enter and Abe will fly over and make you feel part of the hive.

And, when he tells you to grab an open seat, you'd better make a beeline as there's usually a swarm waiting. Never fear, service and turnover are speedy and the prices won't sting your budget. Two eggs with bacon, sausage or bologna with biscuits and sawmill gravy plus coffee is only $4.59.

Abe's Famous Country Breakfast
I buzzed over for breakfast and found a heaping mound of bacon and sausage stacked near the grill. These meats had been cooked earlier in the morning (doors open at 5 am). When they run out, about 10:30, Abe switches to the lunch menu featuring burgers and fries.

Homemade biscuits with gravy or honey are famous. I tried slathering something called chocolate gravy on some bread.  Not quite sure what was in the nectar of melted chocolate; my friends raved, but I must admit it wasn't my favorite.

In 2008, Mississippi Magazine voted Abe's Grill as the Best Place in the State to Ruin Your Diet. Now that's gotta prove they produce southern style cooking worth the weight.

This post joins other food blogs on Wanderfood Wednesday.

Abe's Grill
803 Highway 72 W
Corinth, MS 38834
(662) 286-6124
Open Monday through Friday - 5:00 a.m. to 3:00 p.m.
Abe's Grill: A Corinth Tradition

Tuesday, November 2, 2010

Chocolate Wine? Yes

A Product Review : ChocoVine:

Chocolate and red wine? Sounds questionable but for the sake of this food blog, I 'd experiment.

According to the wine maker," ChocoVine is a fine French Cabernet subtly combined  with a rich dark chocolate from Holland, paired together to create a decadent, silky smooth drink. It can be served on the rocks or as the main ingredient to an array of sinful cocktails."

Now, Cabernet Sauvignon is my favorite wine and I adore chocolate, so why not?

WOW.  I was not expecting much but ChocoVine is a real find. Honestly.  My first sip tasted like Bailey's Irish Cream but smoother. The drink rolls on the tongue and feels like super creamy, liquid pudding. Yum, I really liked the chocolately goodness, which doesn't over power and blends nicely with delicate red wine. Smells wonderful, too.

The literature also states, " The right chocolate paired with the perfect wine can create a near-orgasmic taste experience. But the wrong wine opposite a too-sweet chocolate creates nothing but horror. Many have taken the challenge...and have failed." Well, I'm sitting at my desk by myself but feeling pretty good!

And if that isn't enough," research shows that they are both rich in antioxidant, making it a healthy combination as well. ChocoVine is gluten free."

Can't argue with that. Get yourself a bottle and try some instead of dessert.  

By the way, I purchased my bottle in a Publix Grocery Store for about ten dollars, so you don't have much to lose.

This joins other food blog articles posted in Wanderfood Wednesdays on Wanderlust and Lipstick.