This month's recipes have been submitted by members of the National Association of Blind Lawyers. It may be possible to draw some deeply significant conclusion from the facts that 1. five of the six recipes submitted came from members resident in either Washington State or the District of Columbia, 2. three of the recipes are for chili, and 3. two of the remaining three recipes are for fish. In any case, the lawyers are a cautious lot, so they provided the following disclaimer and insisted that it be included as part of this head note:
DISCLAIMER OF WARRANTIES AND EXCLUSION OF DAMAGES
The National Association of Blind Lawyers (NABL) does not make any warranties of taste, texture, or edibility of the following recipes. The NABL disclaims liability for any and all injuries and property damage that may arise from the use of the recipes. Such injuries include, but are not limited to, gastroenteritis, indigestion, or a general feeling of malaise. The NABL also excludes any consequential damages and loss of consortium arising out of the use of these recipes.
Assuming that we are able to understand that bit of lawyerese, we have all been warned.
Ipse Dixit Border Delight
by Les Barr, J.D.
Les Barr is an attorney in Norman, Oklahoma.
1 pound lean ground chuck
1 can whole kernel corn
1 can ranch-style beans (pinto beans, not kidney beans)
1 white onion, chopped
1 can chopped rotelle tomatoes
1 small bottle Pace or favorite picante sauce (hot, medium, or mild), to taste. It is generally prudent to use the mildest picante sauce if you are serving very small children or guests from northern states.
2 cups shredded cheddar cheese
large bag of tortilla chips
Red chili pepper, black pepper, and onion salt, to taste
Method: Brown meat in a large skillet, turn off stove, and drain excess fat from meat. Add chopped onion and combine with the meat in the skillet. Cook combined onions and meat in covered skillet over medium heat for about 5 minutes. Add corn, tomatoes, ranch-style beans, and picante sauce. Allow to simmer for five to ten minutes over medium heat. Add onion salt, black pepper, and red chili powder to taste. Turn off heat, remove lid from skillet, and sprinkle the cheddar cheese over the top of the food. Place about 1-1/2 cups of tortilla chips in each of four soup bowls. Use large serving spoon or ladle and dip two or three spoonfuls into each bowl, over the chips. Tip: If you enjoy spicy, add hot jalapenos and substitute Creole spices for the onion salt and black pepper. (My mouth is watering now!) Serves approximately four adults.
by Bennett Prows
Bennett Prows is past president of the NFB of Washington. He is an Equal Opportunity Specialist in the Office for Civil Rights, Department of Health and Human Services and lives in Seattle. Bennett's comment with his recipe is, "Prosecutorial maxim applies: `Make it hot for 'em, and they may spill the beans!'"
One package great northern, pinto, or other tough beans (approximately 12 ounces)
1 or 2 green bell peppers, minced.
1 or 2 large onions, diced
3 to 4 tomatoes, chopped
2 cans tomato paste
2 to 4 teaspoons chili powder
2 to 4 teaspoons cumin
1 to 2 teaspoons cayenne pepper (depending on the amount of pressure needed or heat to be applied)
2 pounds sirloin tip or other roast (cubed) (Can use ground beef,
but the quality of the chili will be diminished, and remember the
steaks are high)
chopped olives, celery, and mushrooms, optional
salt & pepper to taste
Building the Case: a.k.a. Method: Cover beans with water in a large stock pot and soak overnight. Do not drain the water (if any is left after soaking). Saute the meat and vegetables in small amount of olive oil, add to the beans, and bring the mixture to a boil. Add tomato paste and spices. If you want more liquid, add tomato sauce. Stir the pot for several minutes at rolling boil. Turn down the heat and cover, allowing steam to escape. Simmer for three to four hours, stirring occasionally, and of course tasting. Serves a bunch, and can be frozen for use later.
Ad Hoc Split Pea Soup
by Noel Nightingale
Noel Nightingale is First Vice President of the NFB of Washington, a practicing attorney in the Environmental Practice Group of the law firm of Heller, Ehrman, White, & McAuliffe in Seattle, and a member of the NABL Board of Directors.
16-ounce package of split peas, green or yellow
1 medium onion, yellow
2 medium carrots
4 ribs of celery
5 bay leaves
salt and pepper
Method: Chop onions, carrots, and celery. Place split peas, vegetables, and seasonings to taste in large pot and add two and a half quarts of water. Cook over low heat for one hour or more. Remove bay leaves before serving.
Squid Pro Quo
by Dan Frye
Dan Frye is an active member of the Lawyers Division and works with the Social Security Administration in Washington State.
Method: Boil the cleaned squid body for a few minutes until it turns a solid white. Cut the body into rounds and let cool. Add olive oil, red wine vinegar, fresh chopped parsley, salt, pepper, and diced red or white onion. The squid should be just covered. This dish is served cold.
Res Ipsa Loxitur (Honey Mustard Salmon)
by Michael Baillif The baillif makes no bones about it.
Michael Baillif is a tax attorney practicing in Washington,
4 salmon fillets (5 to 6 ounces each)
1 ½ tablespoons honey
1 ½ tablespoons Dijon mustard
1 to 2 tablespoons fresh lemon juice
¼ cup cornmeal
½ teaspoon dried thyme
salt and ground pepper to taste
Method: Preheat oven to 375 degrees. Rinse the fillets and pat dry; set aside. In a shallow bowl whisk together the honey, mustard, and lemon juice. In a separate shallow bowl combine the cornmeal with the thyme and a few shakes of salt and pepper. Dip each fillet into the honey mustard sauce and then dredge it in the cornmeal mixture to coat both sides evenly. Place the fillets in a sprayed or lightly oiled baking pan and bake, uncovered, for twenty to thirty minutes, or until thoroughly hot and tender.
Superior Quart (Crock Pot Chili)
It's a crock, but it's appealing.
by Charlie Brown
Charlie Brown is a Member of the Board of Directors of the National Federation of the Blind and President of the NFB of Virginia. He is the Assistant General Counsel of the National Science Foundation.
2 pounds chuck, cut in small cubes, browned and drained
2 16-ounce cans light red kidney beans, drained
3 or 4 fresh ripe tomatoes, cut into eighths
2 medium onions, coarsely chopped
1 large green pepper, coarsely chopped
3 to 4 tablespoons chili powder
2 tablespoons garlic salt
2 tablespoons paprika
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon cumin (optional)
2 bay leaves
Method: Combine all ingredients in crock pot, stir once, and cook on low setting for ten to twelve hours. Note: the amount of meat and number of tomatoes used may vary, depending on crock pot size.