Happy October! Let's Eat!

All things on earth point home in old October; sailors to sea, travelers to walls and fences, hunters to field and hollow and the long voice of the hounds, the lover to the love he has forsaken.
Thomas Wolfe

Happy October!
It's here whether we are ready for it or not! And with this, Halloween, Thanksgiving, Christmas, and a new year arrive in quick succession. Stephen Artist suggested yesterday that today's blog include some of my favorite stars recipes. As the autumn air begins to get a crispness, comfort food becomes the norm and as the party season descends upon us, get ready to start eating!

I'm going to begin with Al Roker's Spectacular Chili! (If you want to come over for dinner tomorrow night, I'll make this!)
Al Roker's Spectacular Chili
2 pounds chuck steak, cubed in bite-size pieces
1 pound hot Italian sausage, removed from casings
2 large onions, diced
12 cloves garlic, diced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pure chili powder
1 (32 ounce) can crushed tomatoes
1 (16 ounce) can pinto beans
1 (16 ounce) can Northern beans
1 (16 ounce) can dark red kidney beans

Chopped scallions
Sour cream
Shredded Cheddar cheese

Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons.

Sauté the onions and garlic until translucent, about 7 to 7 minutes.

Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 1/2 hours.

Add the three cans of beans, and simmer for another 30 minutes.

Serve with dishes of chopped scallions, sour cream and shredded Cheddar cheese. Cornbread is great with this also!

Alan Alda's Che-Cha
14 good-size Italian plum tomatoes
or 2 (14 ounce) cans plum tomatoes
2 handsful fresh basil leaves, chopped
1 clove garlic, minced
1/3 pound reduced fat mozzarella cheese, shredded
1 tablespoon olive oil
10 ounces fusilli (corkscrew macaroni) or your choice of noodle

Fill a pot with enough water to cover tomatoes. Bring to a boil. Add tomatoes to boiling water. Remove after about 10 seconds.

Mix the tomatoes, basil, garlic and cheese with the olive oil. Let stand in a covered bowl for at least 3 hours (or overnight) refrigerated).

Cook fusilli. Drain. Add sauce to hot pasta. Mix well, and serve warm.

Alex Trebek's Tourtiere Trebek
1 pound ground pork 500 g
3/4 pound ground veal 375 g
1 large onion, chopped
1 teaspoon poultry seasoning 5 mL
1/2 teaspoon thyme 2 mL
1/4 teaspoon ground cloves 1 mL
1/4 cup red wine, beef stock or water 50 mL
1/2 cup fresh bread crumbs 125 mL
Salt and pepper
Pastry for double-crust pie (9 inch/23 cm)
Milk or lightly beaten egg

In large pan, combine meat, onions, seasonings and wine; cook over low heat for 1 hour.

Drain fat. Stir in bread crumbs, and salt and pepper to taste. Let cool for about 45 minutes.

Roll out pastry and line a 9-inch (23 cm) pie plate. Spoon in filling; cover with pastry. Cut steam vents in top and seal edges. Brush lightly with milk or egg. Bake in 350 degrees F (180 degrees C) oven for 1 hour or until pastry is golden brown.

Makes 4 to 6 servings.

Alfred Hitchcock's Quiche Lorraine
Tart Pastry:
2 cups pastry flour
1/2 cup butter
1 egg yolk
1/4 cup cold water

2 or 3 slices cooked diced ham
2 onions, sliced
4 eggs
Dash of cayenne pepper
Light grating of nutmeg
2 cups hot milk

Tart Pastry: Work lightly together the pastry flour, butter, egg yolk, a pinch of salt and cold water. Chill the dough for 1 hour, or until needed.

Roll out half the dough to line the pie pan. Prick randomly with the point of knife and crimp the edge with the tines of a fork. Save remaining pastry for another pie.

Filling: Scatter diced ham on the crust.

Sauté sliced onions in butter until they are soft, but not brown; spread over ham.

In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg. Gradually add hot milk, beating continually with a wire whisk. Continue to beat the mixture over a low fire until the custard begins to thicken. Pour it into the tart shell and bake at 375 degrees F for 30 minutes, or until custard is set and the top is golden.

Serve hot.

Amy Grant's Grandma Grant's Banana Nut Bread

1 cup sugar
1/2 cup butter, softened
2 large eggs
3 bananas, sliced (2 cups)
2 cups flour
1/2 cup pecans, chopped
1 teaspoon baking soda
1/4 teaspoon salt

Grease an 8 1/2 x 4 1/2 inch metal loaf pan.

Cream the sugar with the butter. Mix in the eggs, bananas, flour, pecans, baking soda, and the salt. Pour into the prepared pan. Place the loaf pan in a cold oven. Set the oven control to 300 degrees F. Bake the banana bread for 1 1/2 hours or until a wooden pick inserted into the center comes out clean. Cool the bread for 5 minutes on a wire rack. Then remove from the pan and cool completely, right side up.

Stephen Artist, Hope you enjoyed this! Maybe this is the first of a series based on the response! Gotta run! I have a wedding tonight! My own! Promise not to eat too much! See you tomorrow!

Please do what YOU can to be more aware that words and actions DO HURT...but they can also heal and help!

Here's to an INCREDIBLE October for ALL...with NO challenges!


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Richard Skipper, Richard@RichardSkipper.com


  1. You are amazing to be able to do this on such short notice.


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