Nothing Left, to Say...

Where We Shed Light on the Right, We respect governance by the 2C's, Common Sense and the Constitution, where we never have anything say...We are also the home of the (almost) weekly Rant and Recipe...

Sunday, February 20, 2005

Is anyone else out there about tired of winter? I took a break today and fired up the ol' grill for some garlic scallops, strip steaks and roasted asparagus finished off with key lime pie. Now thats a summer meal in the heart of winter. Of course that won't be my weekly recipe. For that I'm gonna send the Daniels' boys into apoplexy with a fantastic recipe for garlic stuffed meatballs in Guiness Gravy. Good lord have mercy thank you Emeril and hit your grandma they're gooooood.....

Speaking of bread and butter, around here thats politics and theres been plenty goin' on since last we met. As we speak the President is touring Europe trying to squeeze the last vestiges of integrity and manliness out of has-been nations too proud and too educated to know that their very survival depends on the battle that only the United States now has the gumption to wage.

While we're on the topic of gumption, seems the party of sedition aka; democrats have found enough to annoint Howie "Screamin' Dean party chair. He's already managed to put his foot squarely into his mouth on a couple of occasions and this promises to be a fun election cycle. I mean how much money can he wheedle out of Birkenstock adorned Earth Liberation Front types? It would be better for the democrats if their base actually maintained jobs. At least jobs in the sense that they are generally recognized as places of employment, maintain and issue employee identification numbers and generate revenue. No wonder the democrats push so hard to legalize drugs. Such a passage would immediately provide huge numbers of their base with legitimate employment and the party itself with a new source of revenue in taxes and business write offs for donations by their base, or would that be baseheads?

What no one seems to be talking about is the incredible triumph achieved by President Bush with the passage of a measure of tort reform. What we have talked about for years is now a reality and with little more than a whimper from the treason lobby. Perhaps now we can begin to get a handle on skyrocketing insurance and health associated costs. This is really a remarkable achievement and it is shocking to me that it has gotten so little play. Of course the successful Iraqi election continues to throw a monkey wrench into the scripted whining of the left and so maybe they can only deal with one calamity at a time. After all, as Rush says, whats good news for America is bad news for the democrats.

You'll be getting nothing but good news and reviews if you try your hand at these garlic meatballs I threw together for Beau Palica's Superbowl Bash. Man are they good, just don't expect any leftovers. The recipe is courtesy of Emeril Lagasse and the only change I made was to switch the beer from an amber to a stout for a richer gravy. Boy did it work...

1 lb of ground chuck
1 lb of ground pork
1 medium yellow onion finely chopped
1/2 tsp finely chopped garlic
1/4 cup finely chopped scallions
1 large egg
1/4 cup dried breadcrumbs
1 tbsp Worcestershire sauce
1 1/2 tsp salt
3/4 tsp cayenne
16 small cloves of peeled garlic
1/4 cup bleached all purpose flour
1 tsp Emerils' Bayou Blast seasoning
1/4 cup vegetable oil
2 cups thin sliced yellow onions
1 12 oz Guinness Stout beer
1 cup water

In a large mixing bowl combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire sauce, 1 tsp of the salt, and 1/2 tsp of the cayenne. mix together well with your hands and then form the mixture into at least 16 meatballs. (You may get a few more out of this, these are substantial sized meatballs). Insert a garlic clove into each meatball and pinch the meat around it.

Combine the flour and Bayou Blast in a shallow plate. Roll the meatballs evenly in the flour mixture and tap off any excess. Reserve the remaining flour.

In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved flour. Stir constantly for 3-4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining salt and cayenne. Cook stirring constantly until the onions are slightly soft, about 2 minutes. Slowly pour in the Guinness and water and mix well. Bring the mixture to a boil and then return the meatballs to the mixture. Reduce the heat to medium low and simmer uncovered for about 1 hour until the gravy is thick. Be sure to turn and baste the meatballs with the gravy every 15 minutes or so. Ideally, these gems should adorn a nice loaf of french bread making a meatball poorboy. I bet they are equally at home over egg noodles with the gravy, a sort of meatball stroganoff. Either way, they are just damn good.....good eatin' on y'all.....

Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family

Thursday, February 10, 2005

I reckon at least a couple of you have been wondering where I've been. Those of you betting that I'd been abducted by a crack (addicted) team of democrat operatives lose. Truth to tell, I've just been too damn busy with what Dan Jenkins calls "Life Its Ownself". Beyond problems with the house and my kids being sick and wife gone, all while I'm trying to wage a political campaign and tend to school, well there just hadn't been a lot of time to get after the ol' blog. Did I mention that my faithful computer, the box of circuitry formerly known as "In the Mood" is on it's last legs?

What all this means is that I've had to seriously reassign some priorities. A couple of you readers also know how busy I've been with some other matters as well. What I've concluded is that I am going to have to cut back on the blog. I have tried to post at least 3 times a week faithfully since this site's inception. I simply don't have the time anymore. I am now looking at a once a week posting and I have no idea when that might occur so I'm asking you all for patience while I try to work through this. Besides, I really can't keep up with professional bloggers and the Pajamahedeen who exposed Dan Blather for the fraud he is during the recent election. There has been so much news of late that really deserves commentary and I am compelled by circumstances to leave it to others for the time being.

Of course as long as I'm here, I can't resist a couple things. First off being this busy has left me doing a lot of cooking for the family and I've got a couple killer recipes to post. Also today, I awoke to a belligerent North Korea announcing and confirming that they do indeed possess nuclear weapons. Well I'd just like to personally thank IMPEACHED ex-president Clinton and the party of sedition for virtually giving the NKs the bomb back in 94. Good ol' Billy Jeff and that imbecile Secretary of State Madeleine Halfbright believing you could trust a regime that has starved its people and shut off the outside world so that playboy Kim can indulge himself in Swedish models and single malt scotch.

Of course this merely offers validation to what I've said for years. You cannot trust the democrats with National Security. There is no National Security interest too large for the democrats to turn down campaign funds. If the interest just happens to be contrary to the best interests of the United States then so much the better since the party of sedition has no love of this country. Boy does it feel good to get that off my chest. Now then, how about a recipe. Something you probably won't find on too many tables in Pyongyang tonight....Chicken Fricassee, a Cajun Favorite.

Now this dish is somewhat labor intensive but it creates a very tender and delectable chicken in a rich gravy that is delicious over rice or dirty rice. Try it once and you'll be hooked.

1 cup vegetable oil
2 1.5-2lb broiler fryer chickens cut up. (Or one 4 lber as I did)
salt to taste
fresh ground pepper
cayenne pepper
1 cup all purpose flour
3-5 medium onions halved lengthwise and sliced (depends on how much you like onions)

3 celery stalks chopped
5 garlic cloves minced
2 bay leaves minced
1/2 tsp red cayenne pepper
1 tsp fresh ground black pepper
1/2 tsp dried leaf thyme
3 cups canned chicken broth

Heat the vegetable oil in a heavy skilletover medium heat. Season the chicken pieces with salt, black pepper and cayenne. When the oil is hot, add the seasoned chicken and brown it quickly on both sides. Remove the chicken and drain it on paper towels. Now add the flour to the hot vegetable oil and stir it constantly. Stir it until combined and then continuously to make a roux. This will take 20-25 minutes to achieve a peanut butter colored roux. (I told you this was a labor intensive dish.) Remember to stir or whisk constantly or you'll burn the roux and that does nothing to enhance the flavor of the dish. Once you have your roux, stir in the celery, onions, garlic, bay leaves, 1/2 tsp cayenne, 1 tsp black pepper and thyme. Cook stirring until the onions are wilted and transparent, about 10 minutes. Now slowly add the chicken stock into the mix and stir. Now return the chicken pieces to the skillet and season with salt. Reduce the heat and simmer this all for about an hour.

Serve this up with the chicken plated and the vegetables and gravy over rice. This is a wonderful and economical dish with a lot of flavor. Another favorite of mine from Terry Thompson's Cajun Creole Cooking, slightly adjusted to account for my own love of garlic and onions....Good eatin' on ya!!

Smilin' Paul Villa U.S. Senate 2010
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family