Buddy & Murphy’s Coonass Stew

I can get away with saying coonass.  My mother’s family hails from Winnfield Louisiana and I suspect I have Cajun somewhere in my bloodline but even if I don’t their cooking, culture and music has influenced my family for generations. 

Also, Buddy was a Katrina rescue and while not much is known about his past, I bet he was a fierce raccoon hunter back in the day.

Before I jump right in to the recipe, there are a couple of things you need to know about it:  (1) Unlike a traditional Cajun stew it doesn’t have rabbit, raccoon, possum or swamprat though that has given me some new ideas.  Also I didn’t start with a roux; (2) It was made for cancer dogs so it’s mostly protein and some veg and carbs & (3) it’s iron rich since Buddy has been seriously anemic.   

The protein I chose was fish which isn’t the best for anemia but it’s up there.  And it is believed that cancer and subsequent treatment interfere with fat metabolism and/or production and all of the studies about diets I’ve read recommend fish oil as a supplement.    After Murphy’s first round of radiation I dosed him with 2 grams of Omega 3 in softgel cap form daily but as you may know that failed so I’m trying to incorporate it into his diet instead.  Now onto the recipe…..

With stews for dogs there really isn’t much artistry just lots of fresh ingredients combined with lots of love:

In a Dutch oven start with 2 quarts of water – it’ll reduce down by a fourth but you definitely want plenty of broth in case your cancer dog isn’t getting enough fluids.  The first thing to throw in once the water boils is a bag of lentils cause they have to cook for 30 minutes.  Reduce heat then combine:

Protein: 32 ounces of salmon from a can (You can use pink or wild pacific.. just make sure it’s totally deboned); a couple of tins of sardines; and a tsp or two of oyster sauce to make it ‘incroyable’. 

Then the mirepoix – or holy trinity – celery (2 stalks), carrots (times two), and 2 bell peppers (any color).  Onions not allowed for obvious reasons. 

Next comes cruciferous vegetables which are essential to the cancer diet.  I added a quarter head of cabbage and 2 cups of broccoli. 

After that I threw in canned kidney beans (excellent for anemia) and two diced new potatoes as a source of carbohydrates since you absolutely have to stay away from simple carbs in cancer patients… that’s what tumors feed on. 

What’s Cajun without the kick so I added three spices: Tumeric, black pepper & Cayenne – is there anything peppers can’t do?  Read this great article http://news.bbc.co.uk/2/hi/6244715.stm

That’s it – tres simple…   Disclaimer: No Cajun got their feelings hurt during the making of this stew. 

Now puppy up and chow down!

Yer Big Dog’s Butternut Squash Bisque

Back in Mid December our host in Fort Collins took me to their Winter Market to make another go at the big ole gourd.  I made a bisque that was very well received but with everything that’s been going on with Murphy, I just haven’t had the heart to post any recipes.

We’re in Texas now and while every day is a battle with his health, I have to cook and write about our culinary adventures to maintain any shred of sanity in me. 

The bisque has been through several iterations now.  If you recall or just look down below, my first encounter  with the butternut was frying it up but this time I thought I’d try something more refined.  Even savages like me can appreciate a little sophistication.

The butternut can be a beastly thing to breakdown.  If you’re fortunate enough to be in a home that has a good knife and peeler, you’ll be fine.  Otherwise a multi-tool with a micro saw will have to do.   I’ve since learned  that you can purchase them pre-chopped in the supermarket but I don’t recommend that for two reasons. 

First of all, when you’re a guest in a new place like I have been in hundreds of towns , support the local growers.  Secondly, you’ll need the seeds to complete my recipe. 

While you’re cubing and peeling the squash, sweat some onions in butter and garlic and wine, too – if and only if you’re feeling like a daisy.  Toss in the butternut, top it off with chicken broth, boil then simmer and reduce.  How much so depends on how thick or thin you prefer your bisque but the chunks o’butternut at least have to be mushy to move on. 

While you’re waiting, remove some seeds from the pulpy mush that you scooped out of the squash.  Don’t wash them off,  just de-string them – if that’s even a word- and bake them at 225 degrees in a pan with butter and seasonings until they’ve dried out.  I’ve used rosemary, oregano, basil to add flavor to the little fell’rs but the discretion is yours.  Crank up the heat to 325 until they’re nice and toasty and crunchy – like a crouton. 

By the time that they are, the stock should be sufficiently reduced so turn down the heat to low and add two ingredients: cream cheese – probably 8 ounces but it really depends on the size of the squash you started out with.  The second but most important ingredient is Sriracha to perfectly balance out the sweet with heat.  A teaspoon should do unless you’re an overachiever.  Puree in a food processor until nice and creamy. 

Once you’ve plated – the final step for me is putting a dab of Sriracha in the center of the bisque and encirling it with the toasted seeds (see nearby picture) to give it color and texture. 

Thanks to our host in Fort Collins who allowed me to create this concept while Murphy underwent radiation therapy at Colorado State University. 

Now puppy up & chow down!

Butternut Squash – Ya Big Beauty

 … Where have you been all my life? 

Shopping at Pike Place a few weeks ago, Seattle’s amazing farmer’s market with Bette (http://tinygrowl.com), I came upon this beige behemoth, the butternut squash, took one look at it, and thought, ‘I have no idea what I’m gonna do with you but, baby, you’re mine’. 

 And I didn’t have the faintest idea. To date the only squash(es?) I’ve ever cooked and tasted are the yellow and zucchini varieties so I was way, way out of my element on this one. 

But being from Texas, yes, my first instict was to fry the fell’r and well that’s what I did.  We spare nothing from the deep fry down there – it’s like it levels the playing field.  So here’s what I came up with, my own rendition of Country Fried Butternut Squash (pictured nearby):

There are two parts to it.  First the Chips – I call them that because I sliced the squash so thin – perhaps 1/8 – 1/4 inch.  Of course you have to peel the squash first then half it and scoop out the seeds and pulp.   

For the batter I took 1/2 cup flour and the same amount of polenta (the home I was at didn’t have cornmeal), added some panko bread crumbs because I could and seasoned it with salt, pepper and cajun seasoning.  Dip the squash into some stuff that makes the batter stick (whisked egg and milk is what I used) and let it bask in canola oil til golden brown.   

For the second part, the dip, I decided on a remoulade slaw.  Since I’m always at different homes with different ingredients my sauces are rarely consistent.    At Bette’s I started  with a half cup of mayo then added a tsp of Sriracha (adjust for heat tolerance), a tsp of honey mustard, garlic and onion powder, then finished it up with a squeeze or two of lime juice. 

I chopped up cabbage and diced red onions, cucumber, and yellow and red bell peppers for the slaw which you can see next to the squash chips in the picture.  There’s another component on that plate - New Orleans style barbeque shrimp on a crustino but that’s a family recipe I’ll share later on.  

Conclusion - like frying up sweet potatoes or green tomatoes this recipe works.  But it’s only my first experience with butternut squash – I want to do more with this robust winter fruit to celebrate its flavors..  Next up I’ll try making a bisque.  Until then…

Chow down & puppy up!

Hudson, Murphy, and Luke (The Homeless Chef)

Website http://www.2dogs2000miles.org

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The Homeless Chef

Although I come from a family of cooks, or a half-family since it’s my mother’s side, it wasn’t until 2005 when Malcolm’s cancer spread to his lungs and he stopped eating that I began to appreciate the importance of food.

It sustains life but it’s also an expression of love.  It can be used for comfort and for celebration. It’s also a way to bring different people together; for food not only comes from a common place, it takes us to one, too. 

The loss of Malcolm sent me and my boys, Hudson & Murphy, on a 2,300 mile walk http://2dogs2000miles.org and throughout our journey, I cooked for the families who hosted us as a way to give thanks for their generosity and, perhaps, remind me why our walk began in the first place.

That walked ended in June 2010 but our travels continue. From I-5 to I-95 we continue transversing the country on our crusade to eradicate cancer.  But this transient life we’ve been living for almost 3 years now isn’t always an easy thing.

But we continue and for the homeless chef it doesn’t matter how far or for how long, the kitchen is the thing.  In this blog I’ll share with you the culinary aspects of our adventures…