The Bold and the Flay-VOUR-ful

I know what I like. I like food. Wait. Like is too mild of a word, let’s try that again.

I LOVE food.

I crave very certain things. Earl’s chicken wings being one of them.

And I know why. The sauce? It has copious amounts of vinegar in it.

And I love me some vinegar.

I am like Pavlov’s dogs. I salivate at the scent of some tangy acid.

Ever put vinegar on your fries? Oh yeah, now THAT’s what I am talking about. That is, IF you can find some decent french fries. Let me know when you do but my cholesterol won’t thank you.

My food needs to have flay-VOUR. Some zip. Some Bam (Thanks Emril!). Something to light up my tongue with zesty goodness.

Don’t give me no pansy assed alfredo sauce.

I mean no personal offence to those of you who like it. I mean, who doesn’t want to eat what is the equivalent to a stick of butter in one sitting? THAT I can relate to but the bland flavour, not so much. Give me a pound of good fries with salt and vinegar instead. Or chocolate. I am indifferent.

But I am fickle. Today I may think BBQ ribs would be a good meal choice for tomorrow. But tomorrow? I’ll want chickpea curry (Chana Masala for those who know your Indian Cuisine).

That’s why meal plans? Not in my vocabulary. I am a type A accountant but when it comes to food, I fly by the seat of my pants. And it doesn’t always work.

Just ask Jay how many times he gets a phone call to drop by the store on his way home for some key ingredient to the dish’o’jour. Let’s just say if I had a nickel for every time, I would be sitting pretty and leave it at that, shall we?

So in honour of my zesty preferences I am going to share a couple of my latest favourite recipes. This is actually an inaugural event here at Kami’s Khlopchyk.

Go out and be BOLD!

Tangy Beef and Vegetable Stew
(as printed in Our Canada magazine - February 2008)

6 c cubed potatoes
8 medium carrots, cubed
2 medium onions, chopped
4 lbs stewing beef, cubed 1"
4 beef boullion cubes
3 c boiling water (or stock in place of boullion and water)
1/3 c vinegar (told you I liked it!)
1/3 c ketchup
3 tbsp mustard
3 tbsp horseradish
2 tbsp sugar
2 c frozen veggies (corn, peas, green beans)
2 c fresh mushrooms (personally cooked mushrooms make me want to hurl but if you are into them then add away)

Place potatoes, carrots, onions and meat in slow cooker (you can brown the meat first but personally, doesn't that defeat the purpose of using the slow cooker?). Mix boullion with boiling water and then add the condiments. Pour over contents in slow cooker. Cook on high for 5 hours then add frozen veggies for 45 min more.

Enjoy with some down home baking powder biscuits! This stew is not for the weak, it packs some serious flay-Vour punch.

Then for dessert, Lemon Meringue Pie, from scratch people, and come on, live a little and add a lemon or two more!



Oh and if you have a recipe that you find is bold and delicious, by all means let me at it!