Table Talk: October 2013
The buzz on Tulsa’s tastiest products, restaurants and events
Judy Allen’s beef and bean chili
Chilly weather calls for — what else? — chili! Some of Oklahoma’s best chili cooks will gather in Owasso for the Owasso Harvest Festival Chili Cook-Off this month. Last year, the festival lured more than 4,000 chili lovers. The event also is the International Chili Society State of Oklahoma Championship Chili Cook-Off and has sent winners of red chili, green chili and salsa to the world championship competition. Local teams also will compete for the people’s choice award in chili and salsa, as well as best booth and showmanship honors. Tasting kits will be available for purchase and will allow visitors to sample more than 50 delicious and unique chili recipes. Bring the kids, for the festival also features bouncy houses, hayrides, a scarecrow contest, pumpkin carving and plenty of food and beverages.
WHEN: Oct. 26
WHERE: Rayola Park, 402 N. Forest Drive, Owasso
FOR MORE: 918-609-6211
Chili part 2
Chili can be made at a moment’s notice, with cans culled from a stocked pantry, or simmered for hours, tenderizing dried beans and stew meat to fork tenderness. I am a fan of both. The method I use depends solely on the time of day that chili for dinner pops into my mind. More often than not, I only have an hour or so to make dinner.
Beef and bean chili
Makes about 3 quarts
- 2 tablespoons vegetable oil
- 1 ½ pounds ground beef sirloin
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 2 tablespoons tomato paste
- 2 chiles from a can of Chipotles in adobo sauce, chopped
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 2 teaspoons ground chile (not chili powder)
- 1 tablespoon ground instant coffee
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- 2 15-ounce cans kidney or pinto beans, rinsed
- 2 15-ounce cans diced fire-roasted tomatoes
- 3 cups low-sodium beef stock
- 2 to 3 tablespoons ground masa, if desired, for thickening
For serving: shredded cheese, finely chopped red or green onions, cilantro leaves, sour cream, cubed avocado, lime wedges and Fritoes or saltines
1. In a large saucepan or dutch oven, heat the oil over medium-high heat. Add the beef and cook until browned, about 5 minutes. Lower the heat to medium, add the onion, garlic and bell pepper and cook until softened, about 5 minutes.
2. Stir in tomato paste, chiles, cumin, coriander, paprika, ground chile, coffee, cocoa and cinnamon. Simmer for 5 minutes. Stir in beans, tomatoes and beef stock and simmer gently for 30 minutes. At this point, you can stir in some masa to thicken the chili if you like…just let it simmer for about 5 minutes before serving the chili with desired toppings.
Global Table Experience
Sasha Martin set out to “eat the world,” cooking food from nearly 200 countries — one meal from each country every week for more than four years. She has been chronicling her project on her website, www.globaltableadventure.com, and I have reported her progress several times.
This month at Philbrook Museum of Art, more than 200 feet of buffet tables will show off her endeavor in a global feast, ”The Global Table Experience.”
She plans to celebrate the end of her family’s journey by presenting food from nearly every country. According to Martin, it is “a peace statement and living art that’s never before been attempted.”
The picnic-style buffet of the 200-plus dishes will be first come, first served. Many groups have volunteered their efforts in the preparation, including: Culinary Institute of Platt College, Global Gardens, Whole Foods Market Tulsa, European Market Deli & Bistro, Laffa Medi-Eastern Restaurant & Bar, Tulsa Tech, The Girl Can Cook!, The Deco Group, Justin Thompson (Juniper, Tavolo and Prhyme Steakhouse), Libby Auld of Eloté Café and Catering and The Vault, Blue Label Bartending and Cancer Treatment Centers Of America. I’m positive that many more will sign up to participate after this goes to press.
Philbrook has donated its facilities for the event, which coincides with the museum’s Fall Family Fest.
Megan Hurley of Concepts PR and Argie Flowers chipped in for the décor and floral arrangements, which will feature flowers from each continent.
Martin has a book coming out in 2014, to be published by National Geographic. It is the story of a woman growing up, trying to figure out just what “home” is — a woman coming from a place of challenge who now has a family of her own. Her memoir promises cooking and recipes as well as stories of heartache and growth. Stay tuned.
WHEN: noon-4 p.m., Oct. 12
WHERE: Philbrook Museum of Art, 2727 S. Rockford Road
COST: Free admission to the museum and the event. However, Martin suggests a small donation for the event: one can of food to benefit the Community Food Bank of Eastern Oklahoma.
FOR MORE: www.globaltableadventure.com
And we can’t miss the State Fair!
The Tulsa State Fair is in town through Oct. 6. I was fortunate to accompany radio hosts Dan Potter and Amanda Simcoe on an OK Foodie fair food excursion last year. Fried butter, chocolate-covered bacon … you name it, we tried it. We’ll be heading out again this year to eat our way through the midway. Tune into OK Foodie (Saturdays at 2 p.m. on KRMG radio) to hear about the foodie escapades.
Sugar Art show
For one of the best food fair events around, visit the 20th annual Oklahoma State Sugar Art Show, Sept. 28-29. Brave the crowds in the RiverSpirit Expo building to see the gorgeous (and not so gorgeous, but we’ll give them an A for effort) entrants in the country’s premier cake decorating competition. Master judge and Tulsa resident Kerry Vincent (the Australian judge of “Food Network Challenge” fame) helps decide the fate of bakers in the Grand National Wedding Cake Competition.