Tailgating recipe/ A worthy cause

Normally, this would be where I tell you what Vanderbilt must do to eradicate the Florida Gators on the football field. But today, let me use this space to tell you how you can help eradicate something more menacing—breast cancer.

 
Please Help A Great Cause
 
Normally, this would be where I tell you what Vanderbilt must do to eradicate the Florida Gators on the football field.  But today, let me use this space to tell you how you can help eradicate something more menacing—breast cancer.
 
Vanderbilt University's Fashion for a Cause invites you to their first annual Fashion for a Cause Showcase, a sophisticated evening of wine and cheese, featuring the designs of local jewelry artists. Fashion for a Cause is a student philanthropic organization founded in 2003 benefiting the Susan G. Komen Foundation. Their main event is a charity gala runway show held in the spring. For the fall Showcase, proceeds from the cash bar and a percentage of jewelry sales will support breast cancer research.
 
Date: Tuesday, November 8th, 2005
Time: 8pm-10pm
Location: Vanderbilt Student Life Center, Board of Trust Room
Tickets: $5 for an individual ticket, $8 for a pair. Tickets may be purchased at the Vanderbilt Sarratt Ticket Office or at the door (cash or check if at the door).
Attire: Dress to impress, from business casual to cocktail attire
 
For more information about the event or on donating to Fashion for a Cause, please contact k.darlak@vanderbilt.edu.
 
And for those of you wondering, yes, my wife, Marjorie Miller, will be one of the jewelry artists at this event.
 
While you contemplate how your donation might eventually help save someone's life, comfort yourself with a delicious and hearty recipe to cook for Saturday's lunch.
 
 
Commodore Black and Gold Beef Stew
"It's What's For Dinner" (or Lunch)
 
 
The 70-degree temperatures may not be cooperative for it this weekend, but November is a great month to begin consuming beef stew.  When the weather begins to get a bit raw, hot meals like stew really hit the spot.
 
Actually, our family eats stew 12 months out of the year.  In our heritage, it is a custom to eat a slow-cooked stew on Saturday afternoon.  It is called, "Cholent."  Much like Chop Suey, there are no set in stone recipes for cholent.  This several thousand year old dish might have been prepared more different ways than any other named recipe in world history.
 
The basics of cholent are some form of meat (although there are vegetarian versions), some form of starch, and vegetables cooked slowly into a stew.  The reason for the cooking process has to do with religious restrictions not allowing cooks from lighting a flame or cooking directly over a flame from sundown Friday until sundown Saturday.  Thus, by beginning the process on Friday afternoon and letting it cook slowly, it can continue to simmer until lunch is served on Saturday.  We use a 6-quart slow cooker (similar to a crock pot) and turn it down a half hour prior to the sundown.
 
The following recipe is my black and gold twist to cholent to make it "Vanderfriendly."  It would be an excellent, hearty lunch Saturday as you prepare for the big game Saturday evening.
 
Ingredients
 
1 /2 pound dry black beans (better if you soak them a couple hours prior to use)
1/8-1/4 cup Tbsp. Vegetable Oil (Olive oil is okay)
3 Yellow onions (part of the gold), coarsely chopped
3 Cloves fresh garlic, minced finely
1 ½ Tbsp. Hungarian paprika (no substitutes)
1 tsp. sea salt
1 tsp. pepper (or to taste)
1 ½ pounds Yukon Gold potatoes, peeled and cut into large chunks
1 ½  pounds lean flanken (beef short ribs), cut into cubes
2 Tbsp. whole wheat flour
1 Gallon water (that's 16 cups)
 
Optional: add barley or toasted buckwheat (kasha)
Optional: we add a little cinnamon
Variations: You can substitute chicken, turkey, or lamb for the beef.
 
Place the meat, water, salt, onions, and garlic in the cooker.  Put the temperature on high and bring to a boil.  Skim off any foam that forms.  Rinse the soaked dried beans and add them to the pot.  Add everything else except the potatoes.  Cook on high for one hour, watching to see if you need additional water.  Add the cut potatoes and cook for another two hours on high. 
 
At this point, turn down the temperature in the cooker to 180-200 degrees and leave it there for at least four hours.  If you have timed everything just right at our house, it is about 20 minutes before sundown when the cooker is turned down.  It sits on low until about 2 PM Saturday.
 
I hope you enjoy this dish.  I look forward to this meal with great anticipation each week.  It truly is comfort food.
 


VandyMania.com Top Stories