Memphis Barbecue Shrimp Chili (Tennessee) & Tigua Indian Definitive Bowl of Red (Texas)

I didn't get around to posting Tennessee's chili with all the business of the holidays, but it wasn't much to crow about anyway. Only earned a 2.9. Apparently shrimp is big in Memphis, but all in all it didn't make it for us.

On to Texas. I was anxiously awaiting this one. We always hear about Texas being known for chili. This recipe was adapted from the Tigua Indian tribe from west Texas. I expected heat and we got heat. Made with beef round cubes and cumin, chili powder, and red jalapeno powder, it was probably one of the spiciest ones next to Utah. Of course, our anti-spice enthusiast brought the final score down to a 3.27 but, surprisingly, Mike liked it (he's is also anti-heat). Go figure!

We drank Winter's Bourbon Cask Ale made by Michelob; eh, not so great. Had a sweet aftertaste.

More exciting than anything though was the cornbread we made to accompany the chili or, I should say, the creamed corn we made that went into the cornbread was a recipe I must give you. I have always HATED creamed corn that comes out of a can. Honestly, it looks and tastes like throw up, right? This recipe came from Geoff's new cookbook, "Good Eats" by Alton Brown. A favorite of his from his apartment days when he had cable tv that I haven't had the opportunity to see. The recipe follows.
We were lucky to find corn on the cob and at SuperFresh no less!!
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1 Tablespoon unsalted butter
1/2 medium (about 4 ounces) onion diced
2 pinches kosher salt
1 sprig rosemary bruised (crushed roughly between your hands)
8 ears fresh corn (3 pounds)
1 Tablespoon sugar
1/4 teaspoon ground turmeric (gives the corn a beautiful color)
2 Tablespoons stone-ground cornmeal
1 cup heavy cream
1 pinch black pepper (freshly ground)
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1) Put the butter in a 3-quart saucier and melt over medium heat. Add the onion, salt, and rosemary and sweat until the onion is translucent, about 5 minutes.

2) Meanwhile, use a chef's knife to cut off the corn kernels.

3) After the kernels are off, turn the knife around and use the spine of the blade to scrape out any remaining pulp.

4) Add the corn, sugar, and turmeric to the saucier and continue cooking over medium-high heat until the liquid from the corn thickens a bit, about 2 minutes. Sprinkle the cornmeal onto the corn mixture and stir to combine. Add the cream, reduce the heat to medium, and cook until the corn is very soft, 2 to 3 minutes.

5) Fish out the rosemary, season with pepper.

I wish I had thought to take a photo of this. It is a beautiful color, absolutely yummy and doesn't at all resemble the slop you get out of a can. By the way, this cookbook is one of those that you can just sit back and read for information and entertainment. I highly recommend it.

Next week is Vermont when we get to use the maple pepper we found a few weeks ago. Until then, try the creamed corn!!