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Lewes, Delaware
Jim's Towing Service
October 31, 1997     Cape Gazette
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October 31, 1997

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CAPE GAZETTE, Friday, October 31 - November 6, 1997. 55 WGMD-FM announces top chili cook-off winners Local chili cooks proved to be hotter than a naked jalapeno in Ju- ly during the Slower Lower Delaware State Chili Cook-off on Saturday, Oct. 25. Held at Pot2Nets Park and spon- sored by radio station WGMD- FM, here are the top winners: Charles Walstrom of Ft. Wash- ington, Md., won the CASI com- petition, the biggest event of Sat- urday. CASI stands for.Chili Ap- preciation Society International and many of Saturday's cooks turned meat and spice into a veri- table symphony. One winner, Recipes Continued from page 54 1 tablespoon brown sugar, 1 tea- spoon cumin and 1/4 teaspoon red pepper. Simmer 30 minutes. Two Jims' Chili This winning last-minute entry was the cocreation of local cooks Jim Rasa and'Jim Kinsella. Their chili won first place in the no rules competition. Focus Continued from page 53 taste salt and pepper to taste For the chicken: 3 whole bone-in chicken breasts (14-16 ounces) 2 Tb. olive oil 1 tsp. chili powder I tsp. cumin 1 Tb. diced garlic 2 Tb. chopped fresh cilantro To serve: Salsa for topping 4 quesadillas or corn bread Alan Dean of Bel Air, Md., even said cooking chili is like an art. CASI Competition: 1. Charles Walstrom for his "Boomerang Chili," so named be- cause it always comes back. 2. Edward Lingo of Dagsboro for his Convict Chili. 3. Bonnie Hobson, also of Ft. Washington. Hobson and Wal- strom are quite the chili-cooking couple; and they even have a chili dog named Becca, who tries all the chili. Top Delaware cooks: 2 pounds ground round 1 pound hot Italian sausage 4 cups beef broth 1 teaspoon saffron 1 teaspoon oregano 1 teaspoon whole cumin seeds 1/2 teaspoon cayenne pepper 2 tablespoons chili powder 1 teaspoon salt 3 tablespoons olive oil 2 cups coarsely chopped shal- lots 2 tablespoons finely chopped garlic chopped fresh cilantro for garnish For the beans: Soak beans overnight in water to cover. Drain. Over low heat, stir in peppers and onion in olive oil for one minute. Add beans and saut6 over medium heat for five minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered, un- til beans are soft. about 1 1/2 hours, adding more broth as nec- essary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pep- per. To roast chicken: Crack the breast bones to flat- POPOV VODKA 1.75 LITER Canadian Mist 1.75 LITER I00_I0.99 1. Edward Lingo, Dagsboro 2. Vince Beddia, Long Neck 3. David Krasnoff, Milton Showmanship Award: 1. Vince Beddia of La Rosa Ne- gra. 2. Alan Dean, Chilli Chili, Bel Air, Md. 3. Bruce Baker, complete with two lawn flamingos, Flamingo Chili. Baker, of Falls Church, Va., was almost certainly the most col- orful of the contestants No-rules cooks. Anything goes here, meaning any ingredients are 10 ounces chopped green chilies fresh ground pepper to taste 1 teaspoon Worcheshire sauce 1 cup red wine (the secret in- gredient) 1 large can crushed tomatoes 2 cans tomato paste One secret is to bring the broth to a rolling boil, drop in the spices and allow them to mix and blend before adding the broth and spices to the beef and completing cook- ing. ten. Rub breasts with olive oil and season with remaining ingredi- ents. Then roast in preheated 350- degree oven about 30 minutes, be- ing sure not to overcook. Cool slightly and remove meat from bones. (If boneless breasts are used, grilling is preferable, since they would dry out quickly if roasted.) To serve: Place a generous portion of beans in a large, flat soup bowl. Slice chicken thinly, keeping skin on (skin may be removed, but some of the seasoning will be lost) and place on top of the. beans. Garnish with salsa, sour cream, cilantro and a warm quesadilla. Beer Wine Spirits ---THIS WEEK'S SPECIALS--- Expires November 6 SMIRNOFF VODKA TAYLOR CALIFORNIA CELLARS *6.99 3 LITER ALL FLAVORS 1997 BUDWEISER ,30 PACK *13.99 CASE 12 OZ. CANS $13.99 1.75 LITER MILLER LITE =12.99 30 pack GENUINE DRAFT LITEICE fair game. 1. Jim Rasa, Rehoboth Beach and Jim Kinsella 2. Vince Beddia, Long Neck 3. Denise Simpler, Long Neck 4. Wayne Cannon, Ocean City Top restaurant chili: 1. Roadsters, Corby Lofland chef , 2. Starboard, Chris Wendler chef 3. Kupchick's, David Krasnoff chef 4. Starboard, Lisa Young chef Some people are so devoted to the art of chili that they even chose vanity tags for their vehicles to proclaim their enthusi- asm. o O0 FILL UP YOUR FREEZER WITH THESE HEAT-N-EAT FAVORITES Frozen Chipped Sirloin Steaks $3.79 Ib Frozen Chik-O-Philly ........ $4.39 lb. Chicken SteaK4 Roast Beef Au Jus ...$6.79 lb. TrwaSuOf Meat Balls ...$15.95 ce 15-20 servings & DELl 227-SUBS Rt. 1 Lighthouse Plaza (behind Mill Outtet) Featuring Luigl's Dell . Mon.-Thurs. 9 - 8 Fd. & Sat. 9 - 9 Sun. 10 - 7 Or visit our other location on Rt. 24 - Peddler's Village 945-83OO Tues.-Thurs. 9 - 8 Fd. & Sat. 9 - 9 p.m. Sun. 11-7