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Caroline's Smoke and Spice

Our Monthly Newsletter for those passionate about food...

 

October 2005 Issue #9


Hello from our Editor's desk...

Hello,

 

October already? Where did the summer go?!?! The weather is getting closer to the freezing mark every night, so my mind has been turning to things that warm your belly, and your soul on a brisk fall evening. Especially that fall evening we all love - Halloween.
 
This month I took it upon myself to be a bit creative with the Halloween theme, and give you something you could really cut into - the steps for simplifying the jack-o-lantern carving process. Sorry for the pun...I couldn't resist.

We developed a great belly warming recipe using our Texas Chili Seasoning that the little ghouls and goblins will absolutely love. It is a hearty casserole that is a perfect way to prepare your loved ones for a long evening of trick or treating!

As always, we welcome your personal requests for topics, stories, tips and information you want to know or share. If you would like us to research a particular recipe or ingredient, just visit the website and contact us! We always love to hear from you.

 

We hope you enjoy this newsletter, and we will see you next month!

Joe and Amy Johnson

Founders, Caroline's Rub

This month's featured article...

Turning a pumpkin into the perfect Jack-o'-lantern

Nothing says Halloween quite like the glow from an expertly carved, candle-lit jack-o'-lantern sitting on a front porch or in the window. According to legend, people have been carving these spooky symbols for hundreds of years. Although Europeans originally used gourds, the good old American pumpkin is now
the only way to go when you're making a Halloween carving.

By keeping a few tips and tricks in mind, you can quickly and easily carve a pumpkin that you will be proud to display in or outside your home.

* Decide on a design. Before you even buy a pumpkin, the first thing you need to do is decide what you are going to carve on it. That way, when you go to purchase a pumpkin, you have a picture in your head of the shape and size you need.

If you don't happen to be a fine artist, you don't have to worry about designing your pumpkin's face. There are many patterns available in stores that you can just place against your pumpkin and trace. They come in a wide variety of designs, including many fancy ones.

* Picking the right pumpkin. If you are not using a stencil to carve the pumpkin, decide if it should be tall and narrow or more rounded, based on your ideas. If you are using a stencil, select a pumpkin that is large enough and as close to the same shape as the pattern you are going to carve. All the pumpkins should be ripe and as smooth as possible with no scratches or dents.

* If the stem breaks ... Never carry a pumpkin by its stem; it may break. If the stem does break, use toothpicks when opening the top. If you find the perfect pumpkin, but the stem is broken, you can still carve it. Just carve out the bottom, the same as you would the top. Then place the light source on the bottom piece and sit the pumpkin over it.

* Tools you'll need:

* A boning knife for cutting the top hole and any large pieces out of the face.

* A modified paring knife, with a very thin blade for detail work.

* A sharpening stone. It is best to sharpen the knives before and during use.

* A cutting saw for carving fine-detailed areas.

* A poker tool to transfer your designs onto the face of the pumpkin. Use an ice pick, nail or artist's stylus tool.

* Your pattern.

* Spoons to remove the seeds, pulp and skin from the inside of the pumpkin. An ice-cream scoop and a large metal ladle works best.

* Candles and holders. Plain white votive candles, placed in clear glass holders, give off the best light and last the longest.

After you have carved out the pumpkin, save the seeds and roast them in the oven or use as birdseed in the winter.

* Preserving your pumpkin. You go through all this work to make something that lasts anywhere from a week to a day — there must be something you can do to help prolong the lifespan of your Jack-o'-lantern? There is! Soak the pumpkin in water overnight; this will replace all the moisture it has lost. Or after carving, coat all the cut areas, including the inside, with petroleum jelly. The petroleum jelly will act as a barrier to seal in the pumpkin's natural moisture.

Moving pumpkins to shaded areas during the daytime hours will also help extend their life. There is a commercial pumpkin dip available, but it is messy and time-consuming. The pumpkins have to be dipped every night after they have been carved. If you really want to preserve your pumpkin, try the spray-on preserver called Pumpkin Preserver. It is environmentally friendly with all natural ingredients and deters mold, rot and bugs.

Our Recipe of the Month

Hearty Beef and Macaroni Casserole

Yield: 4 - 6 servings

2 cups elbow macaroni or other favorite shape
1 pound ground beef
1/2 chopped medium onion
1/2 chopped bell pepper
1 jalapeño pepper, seeded and finely minced
2 cloves garlic, finely minced
14 oz. can whole tomatoes
1 1/2 teaspoons Caroline's Texas Chili Seasoning
1 1/2 cups grated cheddar cheese

Preheat oven to 350 degrees. Bring to boil enough water to cook pasta. Cook pasta as per package directions and set aside.
 
Brown meat in a large, deep skillet, and drain of excess fat. Remove from skillet a set aside.
 
Return skillet to medium high flame and add oil. Once heated, add onion, bell pepper, jalapeño, and garlic and cook until onions and vegetables have softened, but are not overcooked. Return meat to skillet. Add can of tomatoes and break down whole tomatoes with your serving spoon.
 
Allow to simmer about 10 minutes and return pasta to skillet. Add cheddar cheese and stir to combine well. Transfer to casserole dish, or if using an oven safe skillet, place in oven and bake for 35 minutes.
 
Serve and Enjoy!!
 

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Caroline's Rub

5929L Jeanne D'Arc Blvd.

Suite 260

Ottawa, Ontario K1C 7M3 Canada

Tel. 613.841.8200 or 866.827.1085


© 2005 - 2007 Caroline's Rub. All articles and photography remain the copyrighted property of their original authors.