The holiday season is here, and UH News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays.
(Please enjoy this tongue-in-cheek, cookoff winning, recipe)
Honolulu Community College Professor and retired Fire Chief Richard “Scotty” Rhode, who serves as the Fire and Environmental Emergency Response Program liaison, shared what he called, “a (not necessarily) holiday recipe that is a favorite in the Rhode abode.”
The recipe is also available in Rhode’s Firehouse Favorites recipe book.
“Not only is it tasty, but food prices being what they currently are, this is the perfect solution for destitute foodies—protein galore available on a street near you,” said Rhode. “Invite your neighbors and make it a cul-de-sac party.”
Ingredients
16 oz. Contadina tomato sauce
1 Tbsp. Hawaiian salt
3 tsp. oregano
4 lbs. fresh road-kill (or meat of your choice)
2 hot Gouveia’s Portuguese sausages
2 Primo beers or 750 ml zinfandel
2 jalapeno peppers; chopped (Safety note: Do not use Hawaiian chili peppers)
4 cans kidney beans (if you don’t mind sleeping alone)
2–4 Tbsp. chili powder
4 cloves crushed garlic
1 Tbsp. green onions; finely chopped
1 tsp. black pepper
1 Tbsp. cumin powder
2 Tbsp. chopped bell pepper
Check out holiday recipes from previous years
Directions
- Grind up 4 pounds of fresh road-kill. Just about anything is acceptable (armadillo, rabbit, possum, chicken, unidentified…), but stay away from skunks since their odoriferousness may have a negative effect on the final result. If you live in an area where there’s not much highway traffic, or where urbanization has scared off all the critters and your neighbors keep their pets indoors, then you can use all the following meats as a substitute:
2 lbs. ground beef (chili grind)
1 lb. venison or pork (chili grind)
1 lb. ground Italian sausage
12 oz. Mexican chorizo sausage - Mix all the meat in a large kettle.
- If using the “substitute” ingredients above, then cut open the chorizo wrapping and squeeze out the contents into the mixture of the 4 lbs. of other meats.
- Brown the meat, stirring occasionally to mix well.
- Once the meat has browned, add the tomato sauce, beer or wine and all of the seasonings. (It is a good idea at this early juncture to use only half of the chili pepper and oregano and reserve the rest until later so that you can season to your taste.)
- Cook over low-medium heat for 30 minutes, stirring occasionally to prevent sticking, then reduce heat to low and cover.
- Cook covered for 1 hour, stirring from time to time.
- Sample for taste, increase seasoning as desired, and cook on low for another hour, stirring occasionally.
- Sample again and add additional cumin, chili pepper, oregano, jalapenos or critters to suit your taste;
- Turn off heat and place in the refrigerator overnight.
- Reheat on the following day and serve.
- For an especially tasty presentation, serve up in bowls and sprinkle the top with chopped white onions and shredded Monterey Jack and cheddar cheeses.
Yield: 6–8 servings
Suggestion: Serve with ice cold Kona Lager and a side order of Pepto Bismol.
