New Braunfels Herald Zeitung (Newspaper) - May 16, 2007, New Braunfels, Texas
WEDNESDAY, MAY 16, 2007
What's hot and happening in Texas music.
Columnist Mike Fitsko brings a message to brighten your Sunday.
Live music for good cause at Gruene Hall
Make your own jerky
Associated Press Writer
The healthy plateStrained yogurt
To have your event publicized, call 625-9144,or e-mail [email protected]
Dried Beef Jerky
Tile big news this weekend is the 11th Annual 92.1 FM Radio New Braunfels Americana Music Jam at Gruene Hall on Sunday May 20. Doors open at 11 a.m. with TWo Tons of Steel kicking off this years jam at 12:30 pm.
Following Two Tons will be Walt Wilkins at 1: 15 p.m., the South Austin Jug Band at 2 p.m., Hayes Carli at 2:40 p.m. and Tom Gillam at 3:25 p.m. Gniene Hall favorites Micky & the Motorcars take the stage about 4:20 p.m. and Radney Foster will follow about 5:05 p.m.
Although he was bom in Oklahoma, we claim Ray Wyle Hubbard as one of our own here in Texas, so his show at 5:50 p.m. will be one of the most anticipated of the day. Cory Morrow, then Randy Rogers followed by the Greencards all play about an hour apart which brings us to the 9:05 pm. set by Jason Boland & the Stragglers. Stoney LaRue makes his first Americana hun appearance at 9:50 pm and Bandera cowboy Charlie Robison closes the day of music with a 10:45 pm start time.
Tickets for this famous music event are $50 and the proceeds will go die Braunfels Foundation and the Crisis Center of Comal County. For a complete schedule of times for each artist, go to lon-estarmusic.com.
The Comal County Unitarian Universalist Society would like to invite all music fans to a special performance by singer songwriter Jim Chesnut on Friday at Forke Store in Conservation Plaza. Admission to the event is a suggested donation of $ 15 per person at the door or $12 per person if you register and pay online.
Hors d'oeuvres and dessert will be available. Chesnut's performance is a fundraiser to help the Comal County Unitarian Universalist Society raise money for its new church building which is now under construction on Alves Lane. Call Jan Estes at (830)708-8036 for more information.
Cross Canadian Ragweed have just finished a new CD titled “Mission C alifornia," and will headline a concert on Friday,
May 25 at the brand newWhitewater Ampitheater on the Guadalupe River at the Horseshoe on FM 306. Their pal Stoney LaRue will open the show.
Cody Canada called last week from the bus as the tour rolled through Arizona on the way to another gig. This is a band that will play anywhere that has electricity so life on the road is all these troubadours know. Canada was eager to talk about the new CD and the upcoming show at the new outdoor venue.
“We spent 25 straight days in the studio, which is a different approach from all our previous albums,” Cody said. “Usually we just spend a few days in the studio, then hit the road for a month, then go back to the studio then back on the road.
“For this album, we rented a beach house in San Diego and used the studio the Rolling Stones recorded ‘Bridges to Babylon’ at. We hope to release it by late summer or early fall,” he said.
Cody said he and the band are looking forward to the show at the brand new Whitewater Amphitheater.
“We’ve heard it’s a first class venue and we’re really looking forward to playing there,” he said.
Cody was correct in his description of the new amphitheater; it is indeed a fantastic new venue.
Next week, I’ll include the second part of my interview with Canada as he gives more info on the new CD. Go to floattlieguadalupe.com for more info on the upcoming Memorial Day concerts at the Whitewater Amphitheater.
When will jerky finally get its due?
The chic restaurants and cookbooks are all about Italy’s delicate prosciutto, Spain’s pata negra (a cured ham from a pig with black feet), French duck confit. Respect runs deep for the wonders of American bacon, and other homegrown delicacies like Louisiana’s andouille and boudin sausages.
But the simplest, most basic of cured meats doesn’t ever seem to get any respect from the high priests of the cooking world.
Take a drive around the country and you’ll see how deep and broad is the love for jerky. Stop at any convenience store, fish-and-tackle shop or all-night gas station from Texas to Oregon to Maine to Florida, and right next to the cigarettes and steamed hot dogs will be a display of jerky.
I may not set things right all on my own. But its time I took my own leap into the glories of jerky. I was going to make my own.
To prepare, I stopped first with a West Virginia coworker, whose deer-hunting husband provides a steady supply of venison jerky. She not only was generous enough to give me a bag to save for emergency reporting assignments (it didn’t last a month of snacking in front of the TV) but also e-mailed me the recipe adapted from her Uncle Jim (I will not venture a guess whether his nickname is Slim).
It built on a base of soy sauce, steak sauce, black and hot peppers, and garlic. Also Liquid Smoke.
Then another colleague, whose love for China and all foods Chinese (as well as -jerky), encouraged me to throw in Sichuan (die Mandarin Chinese way of spelling Szechwan) pepper rather than tamer black peppers like Tel-licherry or Malabar. He had one rule and two suggestions -- get the leanest, unfattiest meat you can find; and consider a dehydrator and a rump roast.
Then I did a little Web searching, where I found a claim that the word jerky comes from the Spanish “charquis” for dried meat, which they supposedly picked up from native Americans. I have no idea if that is true. One site warned about illnesses from poorly handled jerky, from drying too slow and too low so bacteria flourished.
That was a bit sobering. But this wasn’t sushi. This was the original do-it-yourself
MINIM J. I
Spotlight Theatre & Arts Center Group - Flavia and the Dream Maker
Date: May 17-20 / May 24-27 Time: Thursday, Friday and Saturday at 8 p.m. with optional dinners at 8:30. Sunday matinees at 2:30 p. rn. with doors opening at I p.m. for lunch.
Location: Krause House, 1300 Bulverde Road, Bulverde.
You should know: Tickets are $14 for adults and $12 for students and sen-
approach to preserving food, a basic human survival technique. Heat, smoke, salt. I wasn’t going to be scared off so easily.
So, the meat: Flank steak and top round. I let them sit in the freezer for about an hour to easily slice thinly. Then came the all-important overnight marinade.
I tried to follow Uncle Jim’s lead, but I am constitutionally unable to follow a recipe without temptation luring me off the page. Some things I just didn’t have and couldn’t justify adding to my already crowded shelves for just one dish. Garlic powder? A-1? Liquid Smoke?
I smashed a few garlic cloves and threw them in with soy sauce and Worcestershire sauce. Tabasco instead of cayenne pepper, along with a few shakes of the addictive Southeast Asian hot sauce Sriracha. I added a dash of Maine maple syrup for a bit of smoky sweetness, and somehow a cardamom pod got in there.
Then, just before bed, I dried the strips off and laid them on thin open racks raised above cookie sheets. Then, an obstacle: My electric oven wouldn’t go below 170 degrees, nowhere near the 140-160 recommended. Luckily, the last page of the oven manual explained how I could recalibrate the oven myself if it cooked too hot or too cold, so I was able to make it think 155 degrees was 170, and I was off.
Four hours later (I set the alarm for 3 so I could check), they were done.
Half-asleep in the pitch black and far from hungry, I still had to taste. Briny salt with a lot of pepper heat, just a touch of sweet (I couldn’t tell where the soy began and the maple came in), a few bright notes of salt and a hint of cardamom all floating on a rich sea of beefiness. And it took a good half-minute to chew, so you had time to think about the flavors.
I’m not claiming perfection. Most slices were too thin, so while I like leathery, these went too far. More coarse ground pepper would’ve been nice. Half the slices (the top round) had a vein of fat that was unappetizing and, the books said, would shorten the shelf life.
But that wasn’t going to be a problem.
At work, where I thought there were maybe one or two jerky aficionados, it became clear I was surrounded by secret jerky lovers. I must’ve offered it to a dozen people, and all but one jumped at the chance.
Now my mind is reeling.
Pork jerky, veal jerky, fish jerky. May the experiments begin.
Then again, jerky is something that makes every gas station fill-up a moment of discovery. And I’ve got a road trip next weekend...
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tor citizens. Story is of family, coming of age, dreaming and love. Explores the world of a small loving family during World War II. Call 830-438-2339for more information.
lim Chesnut House Conceit
Date: Friday Time: 7 p.m.
Location: Forke Store, Conservation Plaza, Church Hill Drive.
You should know: Former Nashville artist Jim Chesnut offers an evening of country classics in an intimate setting to benefit the Comal County
Unitarian Universalists building fund. Cost: Suggested donation of
$15 at the door or $12 prepaid online atchesnutproductions.com includes hors d oeuvres and dessert.
Texas Natural and Western Swing Festival
Time: 9:30a.m. to5:30p.m. and 7:30 p.m. to midnight
Location: San Marcos Courthouse Square and San Marcos Plaza stage You should know: The Texas Natural Festival will be held from 9:30 a.m. to 5:30 p.m. at the Courthouse Square in San Marcos with music, food, Texas Marketplace, free mule team wagon rides, historical and heritage area, washer pitching, children 's crafts booth, exhibits, and more.for low-fat cream cheese substitute
By Jim Romanoff
ForThe Associated Press
If your healthy eating habits have left you hungering for cream cheese, take comfort knowing there is a healthy alternative.
A simple technique for draining some of the liquid (known as the whey) from nonfat yogurt produces a versatile and velvety soft cheese that often can be substituted for cream cheese and sour cream.
So-called yogurt cheese is tangy and has a texture somewhere between soft cream cheese and firm cottage cheese. It is easily made at home from plain or flavored yogurts and can be used in spreads, dips and a wide variety of toppings.
And it is decidedly better for you than cream cheese. A tablespoon of cream cheese has 50 calories and 5 grams of fat. The same amount of yogurt cheese (made from nonfat yogurt) has just ll calories and no fat.
Another bonus is that by draining the whey, much of the salt and lactose are removed.
To make yogurt cheese, select a nonfat or low-fat yogurt that doesn’t contain any gelatin, starch or gums. These thickeners can prevent the liquid from draining out of the yogurt.
Set a colander or mesh strainer in a bowl, making sure the bottom of the colander sits at least a couple inches from the bottom of the bowl. LJne the colander with two or three layers of cheese cloth or a basket-style coffee filter.
Spoon in the yogurt, cover and refrigerate at least two hours, and up to a day. The longer the yogurt drains, the thicker the cheese will be. Various brands of yogurt may turn out differently, so some experimentation may be necessary.
Discard the liquid and transfer the drained yogurt to a storage container. The yogurt cheese will keep, covered in the refrigerator, for up to a week.
Several companies sell yogurt cheese makers. Some are just funnel-like devices that sit over a tall container or pitcher, while others have fine mesh screens and the advantage of a built-in receptacle to catch the liquid.
Use thicker unflavored yogurt cheese as a spread on a bagel or toast. Or for a vegetable dip or crostini topping, mix the yogurt cheese with chopped fresh herbs and freshly ground pepper.
Cheese made from flavored yogurts can be used for spreads as well, or eaten alone as a puddinglike dessert. Drained coffee-flavored yogurt can be mixed with unsweetened cocoa and bit of powdered sugar to create a creamy mocha mousse.
Softer, flavored yogurt cheeses can be used to make low-fat dessert toppings. In this recipe, drained vanilla yogurt is combined with a small amount of freshly whipped cream and almond flavoring to make an exquisite topping for fresh strawberries. You can prepare the vanilla-almond cream up to two days ahead and store it, covered, in the refrigerator.
To avoid runny results, never mix yogurt cheeses in a food processor or electric mixer. Always gently fold or whisk in additional ingredients. Also, don’t use soy yogurt when making yogurt cheese; it doesn’t strain well.
STRAWBERRIES WITH VANILLA-ALMOND YOGURT CREAM
Start to finish: 2 hours 15 minutes (15 minutes active) Servings: 4
1 cup (8 ounces) low-fat or nonfat vanilla yogurt
1/4 cup heavy cream
1/4 teaspoon almond extract
4 cups strawberries, rinsed, hulled and halved
Set a colander or mesh strainer in a bowl, making sure the bottom of the colander sits at least a couple inches from the bottom of the bowl. Line the colander with two or three layers of cheese cloth or a basket-style coffee filter.
Spoon in the yogurt, cover and let drain in the refrigerator for at least 2 hours, or overnight. Discard the collected liquid.
In a small bowl, use an electric mixer to whip cream until soft peaks form. Add almond extract and continue whipping until stiff peaks form.
Fold in the drained yogurt. Divide the strawberries into serving dishes and top with yogurt cream.
Nutrition information per serving: 143 calories; 4 g fat (4 g saturated); 20 mg cholesterol; 19 g carbohydrate; 5 g protein; 3 g fiber, 45 mg sodium.
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