Saturday, September 1, 2012

FACE FORWARD GALA//White Trash Squirley Q's

Quote: “Why drop from the sky, when you can spread your wings and fly.  They are there just as the air.  Remove the limitations, excuses and procrastination . . . dream, believe and jump!” -chef scotty 

My neck is soar, stiff and all too riddled with iron like clumps that I can only hope to be knots rather than tumors.  A diet of black strap molassess, garlic, organic greens, freshly pressed grapefruit juice and unfiltered apple cider vinegar would likely be the cure all.  That and the absence of alcohol, coffee and cigarettes from my daily diet . . . perhaps go so far as to refute white flour, granulated sugar and honor my lactose intolerant genetic predisposition?  Nope!  The gym exists only as a noun in my life.  I’m fat, less sassy and likely to undergo a complete metamorphosis into one of the deep fried fritters that I made for the kids this morning.  Sprinkle me with some powdered sugar and that just about sums up more current vitals.  Doom spindling away in the web of Scottydom . . . God save the Queen!

Something about children breaks the icey barriers of bullshit and rakes ones reality beach until it resembles something of poured concrete – the microscopic, calcified shells no longer individualized.  My beach needs more combing but I feel like my hands are tied behind my back and I’m left to operate with a toothpick clenched between my teeth.  Nonetheless, I’m much better today than earlier this week with a profound sense of stability, a predictatory feeling of relief and a descent dose of “get your ass in gear!”  I got up at 5:14am this morning, so I guess that’s a start.

I have to tell you – there’s always somebody who has it worse . . way, way worse.  Two of the charities that I have supported (through the catering services of my catering company, Chi Cuisine) happen to work some miracles for those very people living a nightmare of disfiguration.  Both Face Forward & the Children of War Foundation share the honorable mission of remedying such atrocities, flying these folks to a venerable, board certified plastic surgeon  and providing accomodations throughout their  free treatment and recovery.  It is unfortunate circumstances, most often abuse by some unrelenting loved one or in the case of COWF – reckless warfare fighting over ownership of land, control of resources, greed & control.  Aren’t we just a marvelous world of disrepair?  For all our worses, our faults and our selfish tendencies . . . at least we possess the will to be better, the possibility to help one another and rectify that which we created, dissemated and disturbed.  I urge all of you to check out these organizations at: & pass along an open invitation to participate in caring at the upcoming gala for Face Forward this September.

If you’re not giving, you are only taking.  Share some of yourself with the world and you will find yourself all the better for it! 

*I am back in LA after a night at Sister Mary Cleo’s, my back feels a bit better as I took a nap and as I wasn’t certain of what recipe I would post – it literally fell before me, or at least Lewis did.  Two baby squirrels fell out of the now trimmed Date Palm tree that soars above a poorly fabricated fence that divides Mr. Wilsons property from that of his neighbors.  I’ve named them Lewis & Clarke with hopes that they will recover – they seem to be a bit more than just dazed from their fifty foot drop on to concrete.  Poor little guys.

With falling squirrel blessings,

                                     Chef Scotty


RECIPE: White Trash Squirrel

Now the story from my childhood cooking adventures would tell you that I grew up in the backwoods of Wisconsin.  The story would also tell you that Prince Arthur (my Brother) was a fairly descent marksmen who felt great joy in killing squirrels and that we had a whole chest freezer full of em.  It’s basically a tree rat that eats a varieties of nuts so . . . the flavor is a bit peculiar.  I don’t care for squirrel but when I do . . that’s right – beer braising! (the story would also tell you that my first adventure hunting I killed a squirrel on my first shot, despite it’s efforts to leap from one Butternut Tree to the next . . . after it fell and I held it’s warm body in my hands . . I balled my eyes out.  I never hunted again)
  • squirrel legs, front or rear, amount depends upon how hungry you are
  • 2 beer cans (preferable a porter or deep lager)
  • 3 Tbsp worchestshire
  • 1 Tbsp garlic powder
  • 1 Tbsp cracked black pepper
  • salt to taste
  • 2 onions, minced
  • 2 lbs hickory smoked bacon

Soak the legs in beer/worchestshire for  2 – 3 hours. Remove and drain.

Sprinkle to taste with garlic powder, pepper, salt and the minced onion (or if you have a favorite spice mix for grilled squirrel you can use that instead).

Wrap each leg with bacon. Secure with toothpicks if necessary.

Place on hot grill (charcoal grill recommended for a nice smokey flavor, although a gas or electric grill will do the trick). Cook over medium heat until cooked through, tend to the meat as your cooking to make sure you do not over cook.

Serve with your favorite sides.




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