Thursday, September 6, 2012

Tantalizing Thursday-Richmond Redeaux

Welcome to Tantalizing Thursday on Chief 187™Chatter.

This week is the last of the regular season in the NASCAR Sprint Cup Series. Richmond International Raceway is the setting for the race to get into the Chase. Several drivers are clawing to get in and only a win will save them!

This is the second visit to this venue in 2012 so we have a diverse plane from which to traverse for tasty recipes. With all the excitement short track racing brings added to the drama of trying to get into the Chase, appetites are sure to be whet.

To get the party started I found this neat nugget!

Cheddar and Olive Balls
Recipe found on
Provided by: MHAMMOND
"I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!"


18 1/2 ounces extra sharp Cheddar cheese, shredded
1/2 cup butter, softened
1/2 teaspoon paprika
1 1/2 cups all-purpose flour
45 pitted green olives


Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.

Roll dough around olives, and place in an airtight container, separating the olive balls with layers of waxed paper. To bake, do not thaw and place on an ungreased baking sheet. Bake for 25 minutes.

A tasty macaroni salad is always finds its place on a spread. This one will be an asset at your next cookout, potluck, or barbeque.

Macaroni Salad Virginia Style
Recipe found on
Provided By: RCOMP
"A macaroni salad that utilizes tarragon vinegar for a delicious tangy taste. For optimum flavor, chill the salad 2 hours in the refrigerator before serving."


2 tablespoons butter, melted
1/4 cup tarragon vinegar
1 teaspoon all-purpose flour
1 egg, beaten
1 cup mayonnaise

3 eggs
2 cups macaroni
1/2 cucumber, sliced
1 large tomato, diced
1 green bell pepper, diced
1 teaspoon salt


In a saucepan over medium heat, mix together butter, tarragon vinegar, flour and egg. Stirring continuously, heat 10 minutes, or until the mixture begins to thicken. Remove from heat and allow to cool 10 minutes.
In a large bowl, prepare the sauce by combining the tarragon vinegar mixture with mayonnaise.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Bring a large saucepan of lightly salted water to a boil. Cook the macaroni 10 minutes, or until al dente. Drain and pour into the bowl with the sauce. Stir until the macaroni is well coated.
Mix the coated macaroni with the eggs, cucumber, tomato, green bell pepper and salt.

Adding new flavors and different preparations to your cooking excites the palate. This recipe for a main dish should complement the appetizer and side dish listed above, or is a star in its own right.

Grilled Jerk Pork Tenderloin
Recipe found on
Provided By: VAGRILL
"I feel that the apple cider makes this Jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish."


2 habanero peppers, seeded
1 small onion, chopped
2 bunches green onions, chopped
1 (1 inch) piece fresh ginger, peeled and thinly sliced
3 cloves garlic, peeled
1/4 cup apple cider
1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons olive oil
1 1/2 tablespoons packed brown sugar
3/4 teaspoon mustard seed
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 1/2 pounds pork tenderloin, butterflied and pounded to 3/4 inch


Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.
Preheat grill for medium-high heat.
Lightly oil grate. Grill slabs of tenderloin over hot coals, turning as needed to keep from burning but allowing nice grill marks and browning. about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C). Remove meat from grill; slice thinly and serve.

The Virginia peanut is a treasure. This recipe will delight your senses and will make an excellent idea for holiday gifts!

Old-Fashioned Peanut Brittle
Recipe found on
Provided By: Del Lockamy
"Old-fashioned peanut brittle just like Grandma used to make--simple and good!!"


1 1/2 cups white sugar
1/2 cup white corn syrup
1/4 cup water
1 1/2 cups raw peanuts
1/2 teaspoon salt
1 1/2 teaspoons baking soda


Spray two cookie sheets with non-stick spray coating.
In a 4 quart saucepan over medium-high heat, combine the sugar, corn syrup and water. Heat to boiling and add peanuts. Cook until peanuts become golden in color and syrup mixture beads off nuts when raised out of pan. Quickly mix in the salt and baking soda until well blended.
Pour the mixture onto the prepared cookie sheets. Allow mixture to spread on it's own. Cool completely, and break into pieces. Store in air-tight container or plastic bag.

These recipes will be a fine addition to your plans for the watching the races from RIR. They also translate well independently of one another and even, in the case of the peanut brittle, make excellent gift ideas for teachers, neighbors, and friends.

Enjoy Richmond!

Please join me tomorrow for the week ending and interactive Friday Music Blog on Chief 187™Chatter.