Here at La Casa Del Whacko in beautiful downtown Spring, TX, just across the sewage canal from the creosote plant, we sho 'nuff are chompin' at the bit for Thanksgiving.
Now, some like turkey. And some like ham. But November is hog butcherin' time so we're long on fresh pig meat. And you won't find any of the day drunks, lay-abouts and bottom of the glass gazers who frequent the High Ceiling, our towns best, and only, hydration parlor, who'll trade a sow's ear for a whole turkey.
So while the High Ceiling's Michelin Asterisk Chef and graduate of Hamburger University, Pierre la Louche, dry brines and slow roasts a sage and rosemary herbed shoulder roast with Wine & Cream Bordelaise there's other cull-in-airy projects comin' to fruition.
What's Her Name is makin' her whirled wide recognized tartiflette. And we're hopin' Cuzzin Cletus sobers up enough to make his famous slow cooked collard greens. Right now it's 3 to 1 against...
So, anybody who's anybody knows ya can't have greens without chowchow to spoon on top.
Granny Gutwald is gone now, on her way to the back house one night the hogs ate her. But her chowchow recipe lives on.
So for a real German Cajun treat try Granny's chowchow on greens, beans, burgers, dogs, sausage... Wheaties, ice cream, chicken feet, sea cucumbers, chitlins and anything else you've a mind to.
Confetti Chowchow
Place 1 cup each finely chopped sweet onion, red bell pepper, and yellow bell pepper in a small saucepan. Add 1 seeded and finely chopped large jalapeņo chile and 1/2 cup each chicken broth, distilled white vinegar, and fresh lemon juice. Add 2 Tblspns brown sugar and 1/2 teaspoon kosher salt. Bring to a boil over medium-high, stirring to dissolve sugar. Remove from heat, and let stand until cool and vegetables are slightly softened, about 30 minutes. Spoon to taste over portions of anything that needs a little pick-me-up...
Happy Thanksgiving!!!
Uncle Shorty
The German Cajun
