Thursday, October 29, 2009

“Dissident Chef”

c. 2009 Rod Ice
All rights reserved

Political dissent is a tradition witnessed by every civilization. Yet while many nations experience this philosophical rowdiness through the agony of armed conflict, Americans follow a different path. We have institutionalized protest as an expected part of the governing process.

Opposing views are typically conveyed through organized demonstrations. But a new venue for rebellion has appeared, as those given to dietary correctness have begun to impose their will on the greater society.

In kitchens from New York to California, a culinary uprising has begun, one recipe at a time. Each dish prepared outside of the low-fat mainstream signals a yearning to be free, and strengthens the drumbeat of liberty.

The dissident chef’s arsenal is stocked with potent flavors and inventive seasonings cataloged for future generations. These recipes create a path toward freedom that will endure, forever.

Here are a few examples of this noble work in progress:


2 cans white corn, drained
2 cans black beans, drained
2 cans blackeyed peas, drained
1 medium Vidalia onion, diced
1 large tomato, diced
2 tablespoons diced jalapenos
2 teaspoons Italian dressing
Salt and Pepper to taste

Mix all ingredients together in a bowl and refrigerate overnight.
Serve with Frito Scoops or tortilla chips.


12 sardines (canned)
1 cup grated cheese
1 cup chili sauce
2 tablespoons butter

Place chili sauce in saucepan, heat, but do not boil. Mix in the cheese. Butter a baking dish; arrange sardines inside, and pour the chili sauce over them, mixed with the cheese. Bake in hot oven for about 10 minutes, or until browned on top.


1 1/2 lb. bologna, sliced to 1/2-inch thickness
2 (8 oz.) pkg. cream cheese

Take 1 piece of bologna and cover with a layer of cream cheese, lay another piece of bologna on top of first piece. Then cover second piece with cream cheese, continue to do this until all bologna slices are layered in the form of a cake. Then take remaining cream cheese and cover top and sides, just like you were icing a cake. Chill, then slice your cake and serve with crackers or chips.


1 large onion; coarsely chopped
2 tbsp. butter or margarine
1 medium cabbage head - (about 2 lbs.) coarsely shredded
1 can SPAM luncheon meat - (7 oz) diced
1/2 cup water
1/2 tsp. caraway seeds
1/2 tsp. salt
1/8 tsp. freshly-ground black pepper
2 tbsp. vinegar
2 tsp. sugar

In large saucepan, sauté onion in butter until golden brown, stirring often. Add cabbage, Spam, water, caraway seeds, salt, and pepper. Bring to a boil; cover and simmer 10 minutes. Stir in vinegar and sugar; mix well.


4 1/2 cups grits, cooked and cooled
1/4 cup Parmesan cheese, grated
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
1 tablespoon salt
1 tablespoon pepper
1/2 cup all-purpose flour
1/2 cup canola oil
1/2 cup bacon grease
2 tablespoons all-purpose flour
1 cup milk
1 (12 ounce) can chopped tomatoes
16 ounces country ham or Canadian bacon, cooked in a skillet
8 eggs, fried

Take the grits after they have cooled and mix in the Parmesan cheese and garlic powder. Add some cayenne pepper if you like things hot! Spread the mixture on a large baking sheet. Place in the refrigerator to cool for 30 minutes. Take a large biscuit or cookie cutter (you can use shaped ones for the holidays) and cut out the grit mix. Place 1 tbsp. salt, 1 tbsp. pepper, and 1/2 cup all-purpose flour in a small bowl and mix well. Pour onto a plate and press the grit cakes into the flour to coat both sides. In a skillet over medium heat add the oil to cover the bottom. When the oil is hot but not smoking, drop in the grit cakes, browning both sides. Remove and hold. Cook the country ham or Canadian bacon in another skillet, just until browned. Remove and place on a paper towel to absorb the grease. Leave 1/2 cup grease in the skillet for the tomato gravy. (You can use bacon grease instead). Heat the ham or bacon grease over medium high heat. Add 2 tbsp. all-purpose flour and stir until well mixed, about 1 minute. Add 1 cup milk and stir until it boils. Add the tomatoes and return to a boil. Add the salt and pepper to taste. If it is too thick, add some water and stir. Meanwhile, fry your eggs in the skillet where you cooked the grit cakes. To assemble, place two cooked grit cakes on a plate. Place a slice of ham or Canadian bacon on top of each grit cake. Place a fried egg on top of the ham or Canadian bacon. Ladle the tomato gravy over the top and enjoy.


1-2 lb. summer sausage
1 med. onion or 2 small onions
1 can (12 oz.) corn (or 15 oz.)
1 jar (1 lb.) spaghetti sauce
1/2 stick butter
1 box (8 oz.) macaroni

Cook macaroni according to package and drain. Melt butter in large pan. Cut sausage into 2 inch slices, then cut each slice into 4 pieces. Chop onion finely. Add onion and sausage to melt butter and sauté, for 10-15 minutes or until sausage and onion looks fully cooked. Drain off butter. Heat spaghetti sauce and corn; (pour) over top onion and sausage. After it is hot and bubbly, add everything to macaroni, mix well and serve with Parmesan cheese on top.

Most activism might take place on courthouse steps or at the threshold of a Senator’s door. Yet no political rally can completely embody the spirit of our nation’s founders.

It is in the kitchen that we may rediscover the true realm of patriots.

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