The Peddler Show offers shoppers a one-of-a-kind shopping experience that can’t be duplicated. Whether your style is trendy or traditional, classic or contemporary, you’re sure to find that perfect gift at The Peddler Show!

Whether you’re looking for personalized designs, creative gifts or unique jewelry, the Peddler Show has it all! It’s the perfect street of shops-customized just for you! Don’t miss the shopping experience designed to be as individual and unique as you are!

Friday February 17 – Sunday February 19, 2012

Richard M. Borchard Regional Fairgrounds
1213 Terry Shamsie Blvd.
Robstown TX, 78380

For more information and a discount on tickets, visit: http://www.peddlershow.com/ccfeb/

“An Affair of the Heart” is one of the largest shows of its kind in the nation with exhibitors, artists and craftsmen from across the United States. Thousands of exhibitors from all across the nation make this show an amazing shopping experience. Whether you are a diehard attendee of “An Affair of the Heart” or a first-timer, you won’t want to miss it! Times are: Friday and Saturday 9:00 a.m. to 6:00 p.m. and Sunday 11:00 a.m. to 5:00 p.m. The show is in every sense, “A Unique Marketplace” and is an incredible shopping experience for any age. Admission is $6.00 and covers all three days of the show.

Special radio guests will be on hand: KOMA featuring Dave Martin, Lisa Sykes, Ronnie Kaye and Kent Jones will be broadcasting from the Cox building. KMGL’s “Magic Man” Jeff Roberts will be live from the Oklahoma Expo building and invites you to stop by. KKNG’s Lynn Waggoner will be at the Cox building helping promote the show. JAKE’s Kevin Christopher will be live from the Cox building as well. Broadcasting from the Hobbies, Arts and Crafts building will be The Gospel Station network’s Shirley Mears.

Several other informative booths and unique additions to the show include: Homeland will be on hand in the Hobbies, Arts and Crafts building, Our Sisters Closet benefiting the YMCA Women’s Shelter, 405moms.com, your local source for mommyhood, MoneySavingQueen.com, Body Trends and many others. ATM machines are provided in the Hobbies, Arts and Crafts, Cox, Travel & Transportation and Oklahoma Expo buildings for your convenience.

“An Affair of the Heart” co-owner Gayle Dyer’s first book, “Dancing In The Bird Bath” will be available. It is an inspirational story of her life and her faith. Visit gayledyer.com for more information. A portion of the proceeds from the book will benefit the Toby Keith Foundation’s OK Kids Korral, a home being built for pediatric cancer patients and their families while they’re receiving treatment at The Children’s Hospital at OU Medical Center, OU Cancer Institute and other nearby facilities. OK Kids Korral will
offer the warmth and security of home in a setting where the love and encouragement of others enlighten and inspire guests. For more information visit tobykeithfoundation.org.

“We the owners of “An Affair of the Heart” feel privileged to be contributing to our beloved state with a business that so many can enjoy. The shows have created a phenomenal interest among patrons from all across the county,” said Gayle Dyer, co-founder of the show. We extend a warm welcome to everyone to come and enjoy an event that truly is “An Affair of the Heart”.

Oklahoma City Fairgrounds
3001 General Pershing Blvd
Oklahoma City, OK 73107

February 10, 11, 12, 2012
October 19, 20, 21, 2012

Official AAOTH Products Now Available Online
www.anaffairoftheheart.com

Corporate Office: 1.800.755.5488
Oklahoma City: 405.632.2652
P.O. Box 890778
Oklahoma City, OK 73189
shows@aaoth.com

I must admit following my day one fantastic dining experience at Steamboat Bill’s, I went to bed felling like a lucky little kid anxiously waiting for the great experiences that only Christmas can bring. That’s right, I was darn near that excited, knowing that seasoned chefs and the owners of fine, hidden food establishments were about to make me happy, very happy. And I was right.

Wake up call at 6, up at 7; I hope my wife is reading this because that is a fact. First time in 135 years I’ve been up that early, and it was because of food!

First I was off to Dwyers in downtown Lafayette. A long, long time family owned diner where dad (not there), along with the two sons and daughter, were feverish getting ready for their famed beef tongue lunch while serving up a full house of hungry folks breakfast: their speciality, sweet potato pancakes covered with pure cane syrup. Of course the dishes were moving constantly with omelets and other standard fare of eggs and sides, yet I could not resist their slow cooked hash browns they call smothered potatoes. (See the next issue of CP for recipe!) Of course I had them cover mine with eggs sunny side with oozing yoke making a creamy heaven of flavors.

They were quick to tell me that each day they feature a different entry for lunch called “Plate Lunch” and today’s … Ready? Beef tongue. Never had it, and I was both anxious and a bit worried. What if I think it sucks?

Whoa … Pack me up 5 pounds NOW to go!

Finally, (not really) Brett, the youngest of the bunch, told me that he was prepping steamed cabbage rolls. He is invading my mother’s—god bless her—territory. Never can match Mom’s. Never. Well, let me tell you it was so, so, so good. I plan on featuring it as my Editor’s choice. Mom will understand. So, in the next issue of CP I have Brett’s steamed cabbage rolls full recipe, just for you lucky readers. Good salesman aren’t I?

This place is a super must. Simply great down home southern style cooking and ambiance. The patrons are many, and most are locals who return with the frequency every business owner cherishes.

Great time, great food and nothing on the menu will make you get out the ole credit card. It is truly that reasonable.

Then I was off to Don’s Specialty Meats.

Guys. Hold on. This is man-card heaven, and guess what? You are invited to come to my Super Bowl party, featuring Don’s meats that NO one in Houston will have except for Rick.  I say that with respect to the ladies, believe me, you CAN BBQ a different meat each day for a year … Yes! A year.

My buddy, Tracy Carter of Tailgating Jac’s, recommended this place by saying , “OMG this place is Fabulous!” Remember that word? Name of this super fun feature.

I spent two hours at Don’ watching them make hundreds of pounds of fresh, scrumptious boudin. Then they displayed for me their endless array of stuffed meats that possess the linage the length of the yellow pages. I can not take the time to list them, Bam will kill me. Go to their web site, get your napkin and be prepared to drool. You can order, and they ship. You can get it in time for the Super Bowl too!

I was then invited back to the prep area called “popp’in” where the cracklings are deep fried. Those two fellas working there should be getting hazardous duty pay. Better yet, this is a great episode for Worst or Most Dangerous Jobs.

Realize that Don’s not only produces these great, unique meat products, they also sell to a continuous crowd of folks who endlessly come in for fresh cooked boudin and cracklings served in a basket, steaming hot and waiting to invade your senses; I assure you I would have embarrassed my wife, over and over.

Roxann Roy and Jared Dwyer (that’s right, kin to the folks who just invaded my waist band at breakfast) gave me the time and info that will make you want to be their neighbors. The next issue of CP will share with you Don’s recipe for his long standing, award-winning boudin that has the mayor of Scott, Louisiana desperately trying to name the city Scott, the Boudin Capital of the US.

Here again, the pricing and the folks serving you are great. They truly care. However, one observation if I may: Check out the next issue of CP where there will be photos of these folks and Don’s facility; note they are all SKINNY. Dr. Oz, should we all be eating boudin and cracklings daily?

Do you believe I did all of this and was done prior to 2:00 pm? My son Sir, the president of CP should be so proud of his Dad.

Lunch was back downtown to Antlers. Let me tell you that I now have a great new BEST friend. John Walters, his adorable wife Jennifer, and his ma. That is one fine lady—I love mature women and my wife knows, so all is well. These folks not only served me some of the finest true southern food I have ever ate, they actually sat with me for an hour after and shared stories of their kids, life and passions. Food is a great bridge to life and those who embrace it.

I don’t really like to name drop, but Dan Aykroyd says, “I like Antlers!” I guess when he is in the area it’s on his hit list.

Located downtown they are open only for lunch. Is that not super? That one can be so successful that they have the late afternoon and evening with their family following a hectic morning and noon making others so darn pleased.

The patrons love this place, it feels like a family reunion when you are there. Everyone knows everyone, and the kitchen is open to all visitors.

Oops, maybe I should say something about the food! Seriously, John has the most unique and simplified recipe for both regular and sausage stuffed pork chops that I can not wait to get home and see if it will make me as popular as he. Remember the next issue of CP—am I doing good Bam and Sir?

They also have the Plate Lunch Specials each day of the week and most of the folks I talked to plan their weekly lunches accordingly to those specialties that they can not seem to get enough of. By the way, when I first visited two fellas at a table who have been eating there for 20 years (do you believe that?), I observed that their bowl of gumbo was so large, it appeared to be half the amount of the pot that was prepared. Their other dishes are not size friendly as well; they are simply huge. I love it!

I also could not leave the gumbo alone, and his fried catfish covered a large, large plate of rice, smothered with crawfish Etouffee and generously garnished with loads and bunches of crawfish (that you don’t have to peal—my wife would love this). It was simply knock down delicious.

To end this feast at lunch, Ma served me her specialty, bread pudding. Man, I am adopting these folks! It was incredible.

Well I have 2 1/2 days to go. I can’t wait to go to bed and dream of sugar plums—STOP—dream of boudin and crawfish with deep fried catfish swimming in étouffée sauce,dancing in my head.

Love this job—will talk with you all tomorrow evening!

Rick

The crew at the office has a wagered pool on how many pounds I will gain during this five day road trip into the off the beaten paths and the bowels of Louisiana searching for the hidden paradises of great southern food.

There are endless magazines, web sites and surveys of great places to dine in Louisana. I want to find places that are traditionally unknown except for the locals’ passion and support of those hard to find places.

No china here, no sparking silverware and no linens cloth—just darn good food served to sedate your hunger and never forgetting just how darn good, good is!

I plan on making this a regular feature, the only problem here is that you will really be charged the responsibility of getting there on your own.

So this is the first of the new CP‘s content goals and I promise you that this one will be super.

I’m calling it Rick’s Fabulous Foodie Finds Road Trip. Bam my adorable daughter, and the person who really runs the show, thinks my titles are a bit wordy from time to time but…This one is staying.

I left Houston at 2:30 pm, Monday the 23rd, and 135 miles later, I come off the bridge into Lake Charles to my first Fabulous Food Find—Steamboat Bill’s. I won’t bore you with the details on how I find these places, however, I assure you more time is spent on research than actual time to visiting them and consume their fine fare.

This place will be well reviewed in the annual Cajun Issue, however I want you to know that their Pistolette can make a skinny man fat in a week. These deep fried homemade biscuits, sliced open and covered with their Crawfish Étouffée had me wanting a second third and forth. I think Nick, who picked me to gain more weight than any one, will win the pool. I quickly followed this will their version of a baked potato that was also smothered with the Shrimp Étouffée covered with fried shrimp with all the standard accoutrements of butter, sour cream, shredded cheese and chives…Incredible!

However, the dish that knocked me off my chair was their Gumbo. The flavor was simply the richest I have ever had. The smoky  sausage and the roux is simply to die for. By the way, they are well, well known for their boiled crawfish. Did I have any? What do you think?

More tomorrow from Lafayette. This is going to be great!

January has been rather dreary and drizzly, but we are firing things up at the North Market Fiery Foods Weekend on February 18th and 19th. From special vendors to fiery foods cooking and eating contests plus kids activities and live music there’s mild to wild fun to be had at the North Market Fiery Foods Weekend.

Special fiery foods vendors for the weekend so far include Aimee’s Blue Ribbon Spices, Bigfat’s Hot Sauce, Black Swamp Gourmet, CaJohns Flavor & Fire, Chuck Evans’ Montezuma Brand, Dragonfire Foods, Heartbreaking Dawns, Mudflats Chef Inspired Sauces, Patter Fam Sauces, Race City Sauce Works, Red Lion Spicy Foods Company,  Uncle Jester’s Fine Foods and Urban Chefs. Several additional vendors are expected to join us.

Want to get directly in on the fiery foods action? Customers can take a shot at fame and fortune (OK, infamy and North Market gift certificates) in a number of contests. Make great green stuff? Then the Homemade Guacamole Contest is right up your alley. If you’ve got chops with chopped avocados, it’s the one for you. Then there’s the tried and true Amateur Salsa Contest. If you’ve got a good mix of chunky or pureed fruit or vegetable salsa, put it to the test against other homemade salsa makers. Or maybe you like to play with fire? For you we have the Amateur Hot Sauce Contest. Or one can prove their chili preparing proficiency in our ever-popular Customer Chili Cook-off (entry closed). Finally, those with iron gullets can register on the day of the event for one of the myriad fiery food eating contests including Fiery Cornbread, Jalapenos, Hot Ice Cream Sundaes and Hot Wing eating contests. All contest winners will be rewarded with gift certificates or fiery foods prize packages.

In its seventh year the Chef Chili Challenge pits local professionals against one another as contenders for the title “North Market Chili Champ 2012,” a special trophy and $200 in North Market gift certificates. Participating in the battle are market merchants, fiery foods vendors and chefs from local restaurants.

New this year: BEER! The brilliant brewers at Columbus Brewing Company and Elevator Brewing Company are each concocting a special spicy elixir just for Fiery Foods Weekend at the North Market. You’ll be able to buy simply a sample, or if you are the brave sort, a whole pint for just $4.00. Also on tap will be a couple of non-throat-burning offerings to combat the capsaicin-laden offerings that will be abundant during the weekend.

“The enthusiasm for our Fiery Foods Festival has increased exponentially over the years,” said David Wible, Executive Director of the North Market. ”We are excited to be able to offer an entire weekend’s worth of activities to our capsaicin-consuming devotees!”

Fiery Foods Festival
Schedule of Activities

Saturday, February 18
• 9-11 a.m., music by Ira Chaiffetz (banjo)
• 10 a.m., Guacamole contest in Dispatch Kitchen
• 10 a.m. – 3 p.m., face painting
• 10 a.m. – 1 p.m., Mark Wood Cowboy Fun Show
• 11 a.m., Chef Chili Challenge in northwest corner of mezzanine ($5 sample fee includes chef chili sampling)
• 11 a.m., kids give-aways including cowboy hats, bandanas, sheriff badges and chili-pepper shaped cookies from Mozart’s Bakery
• 11 a.m. – 1 p.m., music by Gipson & Fitz Trio
• 12:30 p.m., Hot Sauce Contest in the Dispatch Kitchen
• 1-3 p.m., music by Island Breeze
• 2 p.m., Fiery Cornbread eating contest in Dispatch Kitchen
• 3-5 p.m., music by the Piano Pedaler
• 3:30 p.m., Jalapeno eating contest in Dispatch Kitchen

Sunday, February 19
• 12-2 p.m., music by Canned Goods
• 12 – 5 p.m., face painting
• 12:30 p.m., Amateur Chili Cook-off Contest in northwest corner of mezzanine ($5 sample fee includes amateur chili sampling) Admission CLOSED
• 2 p.m., Amateur Salsa Contest in Dispatch Kitchen
• 2:45 p.m., Hot Ice Cream Sundae eating Contest in Dispatch Kitchen
• 2-5 p.m., music by Willie Phoenix
• 3:30 p.m., Hot Wing eating contest in Dispatch Kitchen

The North Market Fiery Foods Festival will take place on Saturday, February 18 and Sunday, February 19 and is a free event. A tasting fee of $5 on Saturday enables onlookers to sample the chilis of the professional chefs. A separate $5 tasting fee on Sunday applies to the chili by the amateur contestants. All tasting opportunities available only while supplies last. Market hours are 8 a.m. – 5 p.m. on Saturday and 12 – 5 p.m. on Sunday. To participate in the Guacamole, Salsa or Hot Sauce Contests, the Customer Chili Cook-off or the Chef Chili Challenge, and for more information, please call (614) 463-9664 or email mmartineau@northmarket.com. Sign up for the all fiery foods consumption contests will take place in the Dispatch Kitchen on the day of those events.

Dates:

Friday, January 27, 2012 10:00-1:00 TRADE ONLY
Friday, January 27, 2012 1:00-7:00
Saturday, January 28, 2012 10:00-6:00
Sunday, January 29, 2012 10:00-5:00

Place:

Irving Convention Center at Las Colinas
500 W Las Colinas Blvd.
Irving, TX 75039

Contact:

Gregory Bagarozy
845.661.3616
pducerp@earthlink.net

Proceeds from our event go to the Belton Area Museum Association, the Belton Center for the Arts, and the Belton Interfaith Ministry Association, nonprofit organizations that provide wonderful services to our community. Our drink vendor for 2012 is Family Promise of Anderson County; all beverage sales will be handled by this vital organization that provides lodging, food, child care, transportation, and support services for homeless families.

The Upstate Chili Cook-off is a terrific opportunity to get to know your neighbors. We encourage local churches and nonprofits to be a part of this community-wide event by selling baked goods, jellies and jams, cook books, or handing out information about your activities and services. Local business owners and artisans are also invited to reserve a booth to showcase your wares and make people aware of the products and services you offer.

The South Carolina Chili Cook-off Championship is one of the Southeast’s fastest growing family events. Whether you come to cook, taste, listen to the music, host a booth, stroll the streets, sponsor us, or sit and visit, we hope you’ll join us for a day of fun for the whole family. See you on the square on April 14th, 2012!

http://scchilicookoff.com/

YIELD 4 servings
ZEST FACTOR medium

For the rib rub:
3⁄4 cup Sugar in the Raw
1⁄2 cup salt
1⁄4 cup paprika
2 tablespoons finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 teaspoon ground coriander
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon ground allspice

For the ribs:
2 slab pork loin baby back rubs, about 2 1⁄4 pounds each

Rib Sauce:
1⁄2 cup barbecue sauce
1⁄4 cup Sugar in the Raw
1⁄4 cup honey
1⁄4 cup molasses
1⁄4 cup Steen’s Cane Syrup
1⁄4 cup cider vinegar
1 tablespoon Louisiana
hot sauce

Make the rub: Combine all ingredients, mix well, and store in an airtight container.

Make the ribs: At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membranes off the back of the ribs and any excessive fat. Season the ribs liberally on both sides with the rib rub. Refrigerate.

To make the sauce: in a medium saucepan over low heat, heat the barbecue sauce. Add the sugar, and mix well. Cook for 1 minute, until the sugar dissolves. Add the honey, molasses, cane syrup, vinegar and hot sauce. Mix well and cook for 3 minutes, stirring often. Divide the glaze equally between two bowls, one for brushing on the ribs as they grill and one for serving. Set aside.

ZEST FACTOR HOT

PREP TIME 20 MINUTES

COOK TIME 45 MINUTES

Sugar and spice makes everything nice! This blend of creamy, buttery sweet potatoes and zesty, fiery salsa had us reaching for seconds, thirds and even fourths of this sumptuous side dish. But, hey, who’s really counting?

1 packet of SuckleBusters Fresh Salsa Fixins HOT
1⁄3 cup water
11⁄2  pounds of raw sweet potatoes peeled and cut into 3/4” cubes
1 medium red onion Finely chopped
1 medium red bell pepper. Seeded and finely diced.
1⁄2  cup olive oil
1 lime
1⁄2 cup fresh chopped cilantro
1 tablespoon Cider Vinegar
1 tablespoon Salt
1 tablespoon Pepper

Add the contents of the SuckleBusters HOT Fresh Salsa to 1⁄3 cup water. Stir and set aside.

Preheat oven to 400°. In a large bowl, place raw sweet potato cubes along with the chopped onion and about 2 tablespoons olive oil, stir and coat all of the potatoes and onion. Place the potato/onion mixture onto a large baking pan and spread it out. Add salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 40 to 45 minutes. Remove from oven and keep on pan until ready to mix with dressing.

While the potatoes are roasting, seed and dice the bell pepper and chop the cilantro.

In a blender, place the remaining olive oil, lime juice, vinegar, salt and pepper and the pre-soaked mixture of SuckleBusters Fresh Salsa Fixins. Blend until smooth.

Place slightly cooled roasted potatoes and onion back in that large bowl with bell pepper. Toss with Sucklebusters dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for a couple days.

2 dozen Yeast Doughnuts
1⁄2 Tablespoon Salt
1 can Apple Pie Filling
1 egg
1 can Sweetened Condensed Milk
1⁄3 cup Heavy Cream

In a large bowl break donuts into small pieces. In a small bowl whisk egg, then add it with other ingredients and stir with your hands. Allow to sit for 15 minutes to soak. Place in medium baking dish so pudding is about 1 inch deep. Bake at 350˚ for 1 hour. Top with caramel sauce (recipe below) to serve.
Caramel Sauce

1⁄2 cup Butter
1⁄2 cup Brown Sugar
1⁄3 cup Heavy Cream
In a small sauce pan on medium heat melt butter. Add brown sugar and stir until incorporated and granules are broken down. Add cream, and then allow mixture to come up to a hot but not boiling temp.