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Archive for January, 2011

Lately, I’ve had a hard time finding a movie that grabbed me, but that’s partly my fault. I’ll put something on late at night and it feels like I’m just trying to get it watched and returned to Netflix or the library just to see what else shows up. It’s sort of an elongated version of clicking on a tantalizing internet link. (Will it be an interview with Herzog? The egg contest from Cool Hand Luke? A documentary about the Petr Sís mural in New York? Oh: just boobs. Only in this case, instead of a 2-minute loading time, it’s more like 3 days.)

But it’s partly the movies I’ve chosen, too. The Last Winter, minus a few sparks from Ron Perlman, was absolutely flat, despite the gushing reviews and the promise of a spook-filled enviro-disaster. Oh: just ghost elk. The Box was mildly interesting, but it runs afoul of the most basic law of human curiosity and the desire to solve a puzzle: the very quality of being intriguing makes a likely explanation and satisfying conclusion less possible. And the more baffling something is, the less likely a movie is to wrap up well. (Plus, every time Frank Langella was on the screen, all I could think about was him enraged in Dave: “Was he on the Trilateral Commission? Was he a senator? Was he in Who’s Who in Washington nine years in a row?!”) Scott Pilgrim didn’t even make it to the end before I wondered to myself how many strands of spaghetti noodles were left in the cupboard.

Most disappointing of all was The Beatles Anthology. I was shocked at how shoddy the editing and archival work was. There was no attempt at putting material in context (such as the scene of drunk and fighting Germans on the street: was it from a movie, was it news footage? when was it taken? and what did it have to do with the Beatles? was it even from Hamburg?) and the editing was terribly annoying (such as the multiple clips all spliced together of the band performing Twist and Shout). The film suffered from being a terrible mixture of letting the band speak for themselves (unfortunately not very illuminating) and lousy and selective archival footage, with no one to analyze anything critically (what about the wives/girlfriends? what about the band rivalries? what happened to Stuart Suttcliffe?) Oh, and the unbearably long scene of city names scrolling up the screen in huge letters? I got it, the Beatles toured a lot. But what I also got was a headache. After disc 1, I deleted the rest of the series from my Netflix queue.

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When Ron Strobbe was around.

Griswold Road Jambalaya

Although not a typical holiday dish, it became the one I looked forward to most. And given the size of the Strobbe family, my father-in-law probably tripled this recipe. The man loved to cook, but seeing others enjoy his cooking made him very happy. This past December it crossed family lines when I made it for the first time one week before Christmas. The tradition continues.

2 T. butter
1 lb. smoked pork chops, diced
1 lb. Italian sausage links, sliced about ½”
2 large white onions, chopped
2 bell peppers, chopped
2 bay leaves
1 lb. andouille sausage, sliced about ½”
½ lb. smoked ham, diced
2 cloves garlic, minced
½ t. thyme
¼ t. ground clove
1 t. chili powder
1 – 10 oz. can plum tomatoes
2 c. long grain rice
2-1/2 quarts chicken stock
1 lb. small pre-cooked tail-less shrimp
1 T. Louisiana hot sauce
Salt, pepper, cayenne pepper to taste.

In a heavy 6-quart sauce pot, melt butter. Add pork, Italian sausage, onions, peppers, and bay leaves. Sauté until pork and sausage are browned and vegetables are soft. Add andouille sausage and ham and sauté 1-2 minutes. Add garlic, thyme, clove, chili powder, tomatoes and cook for 5 minutes. Add rice and chicken stock. Bring to a boil then reduce to a simmer for 15 minutes. Add shrimp and hot sauce and adjust seasoning. Cook until rice is done yet still firm. Remove bay leaves. Serves 8-10.

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Curry From The Morning Of The World

I had intended to follow a specific tofu curry recipe, but when I couldn’t find black and green cardamom pods, fenugreek leaves, and coriander leaves at the store, I ended up butchering the list of ingredients. This translated into some drastic changes to the preparation. And since words like “handful,” “several,” and “some” were used to describe certain amounts, there was guesswork involved. Even so, it all turned out okay. There’s some zip here in the flavor, but not enough to send you away screaming. It’s the kind of spicy that swells after you’ve been eating for a while. Serve with basmati rice. Makes 6 servings.

2 lbs. firm tofu
4 t. olive oil
2 leek, rinsed and chopped
2 med onions, chopped
2-3 cups sugar snap peas, ends trimmed
6 cello carrots, sliced
1 med turnip, chopped
3” ginger root, minced
4 garlic cloves, minced
2 ½ cups strained tomatoes
1 ½ cups water
1 t. fennel seeds
1 t. crushed red pepper
1 t. cumin
1 ½ t. coriander powder
1 t. tumeric
½ t. ground clove
1 T. curry powder
1 ½ t. garam masala

Drain tofu, cut into ½” to 1” cubes. Gently squeeze out moisture between paper towels and set aside to dry.

Over medium heat in a large deep skillet add 2 t. of oil and chopped vegetables. Stir often. Cook until tender-crisp. Add ginger and garlic. Cook about 2 minutes and continue stirring. Add 1 cup tomatoes and ½ cup water. Add fennel, red pepper, and cumin. Cook another 2 minutes. Add coriander, tumeric, clove, curry powder and continue stirring.

In a separate hot skillet, add remaining oil and tofu. Brown all sides of tofu but don’t overcook. Combine tofu with vegetables and spices. Add remaining tomatoes and water, and garam masala. Cover and simmer about 20 minutes.

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