For children, celebrating Halloween is a fairly straightforward program: Find a costume, ask for candy, get a stomachache.
For adults, Halloween is a different affair. Some grown-ups don’t bat an eye. Others, however, take Halloween to the extreme. Parties, costumes and food and drink – the spookier the better – make the holiday what it is.
For Owasso resident Kristina Ellis, Halloween entertaining is the chance to get a little creative in the kitchen. For her monthly Bunco group, she made Mummy Dogs, a fun Halloween-inspired snack. They couldn’t be simpler. Just a few ingredients and a little assembly, and these mummies are piping hot and ready for adults or kiddoes to enjoy.
Mummy Dogs
Makes 10 mummies
This recipe is adapted from Pillsbury. For a gourmet twist, substitute phyllo for canned dough, or use a high-end, thinly sliced smoked cheddar or gouda in place of the American cheese slices.
1 can refrigerated crescent dinner rolls or breadstick dough
3 slices American cheese, divided into quarters
10 hot dogs
Cooking spray
Ketchup, mustard or barbecue sauce, for serving
Preheat the oven to 375 degrees. If using crescent rolls, unroll the dough, press together perforations and cut into strips. If using breadstick dough, roll individual breadsticks into long, thin logs. Slice cheese into thin strips and line the back of the hot dog. Wind strips of dough around each hot dog and cheese, overlapping the dough but leaving enough room at the top of one end to represent a face. Bake for 13 to 17 minutes, or until dough is golden brown and cheese is melted. Use mustard, ketchup or barbecue sauce to draw faces on the mummy dogs.
October ushers in cooler weather, Halloween and, to a hunter’s delight, deer season. While there are countless ways to prepare venison, making jerky is an easy, affordable and versatile option.
According to the Oklahoma Department of Wildlife Conservation website, deer season begins Oct. 1 for archery, Oct. 25 for muzzleloader and Nov. 22 for other hunting guns and rifles. A license is required to hunt in Oklahoma, and they can be purchased at www.wildlifedepartment.com. Regulations and other information can be found there, too.
What you won’t find there, however, are a ton of recipes for preparing venison. While everyone has their own ideas of the choice cuts to use for deer jerky, many sources and online forum users tend to recommend the rump roast, cut against the grain and well-seasoned.
With the rise in popularity of stand-alone food dehydrators over the last few years, making jerky at home has become a trend. However, you don’t necessarily need a dedicated contraption to make great jerky. Slowly baking the strips of meat in the oven on low heat is another method.
For an easy, tasty recipe, check out this adaptable version.
Venison Jerky
1-1 1/2 lb. lean deer steak or roast, boneless
4 tbs. Worcestershire sauce
4 tbs. soy sauce
2 tbs. liquid smoke flavoring
1/2 tsp. cracked black pepper
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. onion powder
1 12-oz. can of beer (optional)
Slice venison into long strips. Strips should measure approximately one-inch wide and 1/8-inch thick. Combine the liquid and dry ingredients together in a large, resealable plastic bag before placing meat strips inside. Seal the bag and gently work the marinade so that it coats all around each meat strip. Refrigerate for about 24 hours.
Preheat oven to 160 degrees. Place a large pan below oven racks to catch the drippings. Place strips onto a clean oven rack or on a metal screen about 1/8 inch apart. Do not overlap strips. Bake for six to seven hours, checking hourly on progress. When jerky has reached desired consistency, remove and allow strips to cool to room temperature.
william fontanez brings the french quarter to any street in his food truck, la gumbo ya ya. Photo by Brent Fuchs.
William Fontanez brings the french quarter to any street in his food truck, la gumbo ya ya. Photo by Brent Fuchs.
Every day is Mardi Gras when La Gumbo Ya Ya rolls around the corner. One of Oklahoma City’s most recognizable food trucks – the green, gold and purple striping helps – La Gumbo Ya Ya brings the French Quarter to the scene.
Owners William and Rachel Fontanez began their food truck business last year. A U.S. Army veteran, William Fontanez is the head cook. Having grown up in Louisiana, he makes Cajun flavor the “house” specialty, but his Puerto Rican heritage also dashes Caribbean influences into the food. The result is a menu of gumbo (from vegan to ‘gator), Po’ boy sandwiches topped with just about anything pulled from the bayou and an array of entrees and sides with a decidedly tropical taste.
Pulled pork and roast beef are succulent and tender for the open-faced sandwiches, and dishes like red beans and rice have struck a high note with La Gumbo’s fans. But offerings such as fried plantains, yucca fries and other specialties that hail from island living make this kitchen on wheels a standout in the buzzing food truck world. And, if that wasn’t reason enough to catch up with La Gumbo, we hear that the beignets are perfectly dreamy.
Leaves are not the only things that change in fall. As temperatures drop, we tend to crave heartier fare that will stick to our ribs and warm us up from the inside out. Hearty, however, does not always equal heavy, fat-laden food. Butternut squash is one of those beautiful fruits of fall that tastes rich and decadent without the guilt.
Considered a super food, the butternut squash’s orange flesh is packed with antioxidants, beta-carotene and vitamin B6. It’s also a good source of vitamin C, potassium and folate, a vitamin shown to help prevent some birth defects.
To take advantage of these benefits, try baking the whole squash in the oven at 350 degrees for 10 minutes. Once it is removed from the oven and cooled, it’s a cinch to peel.
Baked Butternut Squash with Apples
Preheat oven to 375 degrees. Coat a 13-by-9-inch baking dish with cooking spray. In a saucepan, stir butter, maple syrup and apple juice together over low heat until butter melts. Simmer until mixture is slightly reduced, about 5 minutes. Remove from heat and whisk in cinnamon, spices and salt.
In prepared baking dish, alternate squash and apple slices, overlapping and stacking. Pour reduced syrup over everything; cover with foil. Bake until squash is almost tender, about 40 minutes. Uncover and bake until tender, basting occasionally with syrup, about 15 more minutes. Yields 4-6 servings.
1/4 c. butter
1 1/2 c. pure maple syrup
1 c. apple juice
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. ginger
1/2 tsp. salt
1 butternut squash (2 1/2-3 lbs., halved lengthwise and cut into 1/2-inch thick slices
4 Granny Smith apples (peeled, cored and cut into slices)
Dry pot dishes, like China Garden’s shrimp dry pot, are the latest culinary craze in Beijing. Photo by Brandon Scott.
Dry pot dishes, like China Garden’s shrimp dry pot, are the latest culinary craze in Beijing. Photo by Brandon Scott.
Shredded pepper beef. China Garden. Photo by Brandon Scott.
Chinese take-outs serving “Szechuan-style” dishes are as common as sunflowers in Kansas. But the difference between them and the fiery, vibrant cuisine of China’s Sichuan province is like the difference between a sunflower and the sun. You’ll find the real thing in east Tulsa. Owner Michael Wu graduated from Oklahoma State University, but grew up in Zhengzhou in central China. So why does he serve food from Sichuan?
“Because my chef is from Sichuan,” he says, “and he was a chef in Chengdu [the province capital] for seven years.”
China Garden offers Sichuan classics, such as Kung Pao chicken and double-cooked pork. For the more adventurous, there is saliva chicken, husband-and-wife lung slices and bubbling blood (a hearty stew of pig intestine, blood pudding, ham, tofu and a ton of chilies). Among the daily specials of spicy octopus and sun-dried pork belly is the latest craze in Beijing: dry pots, a mix of meat, peppers, ginger and chilies steamed in a flavorful sauce and served in a wok over a flame. 9720 E. 31st St., Tulsa. www.chinagardentulsa.com.
Onion rings at the Red Horse Grill keep diners coming back. Photo by Brent Fuchs.
Red Horse Grill. Photo by Brent Fuchs.
Red Horse Grill. Photo by Brent Fuchs.
Ask anyone who grew up in Norman about local comfort food, and the name Red Horse Grill will inevitably make an appearance. Nestled for more than 20 years in a camouflaged corner of one of the city’s main shopping centers, Normanites who are in the know flock here for the same great food that was available when they were kids.
Red Horse Grill is a local legend in the quintessential American feast – huge burgers, fresh-cut fries and sky-high milkshakes. While the establishment purchases fresh meats from a local butcher and all the fare is premium, the price is anything but. Burgers made this favorite eatery famous, but specials like the fish fry, Indian tacos and weekly Steak Tuesdays also have earned it a tasty reputation. Although Red Horse is under new ownership, the menu is still classic. 2205 W. Main St., Norman. www.redhorsegrill.com.
The cappuccinos are almost too pretty to drink ... almost. Photo by Brent Fuchs.
The cappuccinos are almost too pretty to drink … almost. Photo by Brent Fuchs.
All About Cha Stylish Coffee & Tea. Photo by Brent Fuchs.
All About Cha Stylish Coffee & Tea. Photo by Brent Fuchs.
All About Cha Stylish Coffee & Tea. Photo by Brent Fuchs.
All About Cha Stylish Coffee & Tea. Photo by Brent Fuchs.
Tea and coffee are rich, smooth, nutty, robust, green, floral, bitter or strong. They’re rarely “stylish” except when served at All About Cha Stylish Coffee & Tea. Owner Chang Yi opened the first location in Edmond four years ago and a second shop and cafe in Oklahoma City earlier this year. All About Cha quickly attracted students looking for a fun and funky stop for studying and visiting with friends. Yet, a menu offering a bewildering selection of teas (black, green, white, herbal and more) along with magical brews of Arabica and Robusta inspired an even greater patronage.
All About Cha today brings scrumptious pastries, crepes, omelets, sandwiches and salads to the table. For dinnertime, it gets better – wraps, sushi and, for dessert, ice cream waffles.
Let it be known, however, that All About Cha remains uncompromising when it comes to brewing beauty and perfection in every cup. Soon, Tulsans will get to make themselves at home in the eclectic comforts of All About Cha – a new cafe is set to open at One Place, 202 S. Cheyenne Ave., near the BOK Center. 3272 S. Broadway, Edmond; 7300 N. Western Ave., Oklahoma City. www.allaboutcha.net
The Bruhouse Grill’s marinated chicken sandwich with sweet potato fries makes a great lunch. Photo by Brandon Scott.
The Bruhouse Grill’s marinated chicken sandwich with sweet potato fries makes a great lunch. Photo by Brandon Scott.
Bruhouse Grill. Photo by Brandon Scott.
Bruhouse Grill. Photo by Brandon Scott.
Bruhouse Grill. Photo by Brandon Scott.
Broken Arrow may soon rival Tulsa’s 71st Street South corridor as a food lover’s paradise. One of the most recent additions to downtown Broken Arrow’s newly appointed Rose District is the Bruhouse Grill. The eatery offers a varied lunch and dinner menu, including a variety of soups and salads, starters, burgers, sandwiches and more. On a recent lunchtime visit, this writer started with the Bob Harley dip – a Mexican-style layer dip that includes beans, cheese and guacamole. For an entrée, the blackened chicken sandwich served with house-made orange marmalade sauce and a side of sweet potato fries followed. The orange marmalade sauce paired nicely with the fries, as well. It’s hard to find crispy sweet potato fries anywhere, and the Bruhouse didn’t disappoint. Desserts rotate, and the fried cheesecake was up on this occasion. Made in-house, dessert was delicious, even more evidence that this stop in a prime area of downtown Broken Arrow is worthy of its much-coveted spot. 201 S. Main St., Broken Arrow. 918.258.0101
The prime bone-in rib-eye steak is a stand-out menu item at The George Prime Steakhouse. Photos by Brent Fuchs.
The prime bone-in rib-eye steak is a stand-out menu item at The George Prime Steakhouse. Photos by Brent Fuchs.
Beet salad. The George Prime Steakhouse. Photos by Brent Fuchs.
Foie gras. The George Prime Steakhouse. Photos by Brent Fuchs.
Roasted salmon. The George Prime Steakhouse. Photos by Brent Fuchs.
Peach confit. The George Prime Steakhouse. Photos by Brent Fuchs.
Kevin George, owner of The George Prime Steakhouse, brings a modern sensibility to the traditional steakhouse restaurant. Photo by Brent Fuchs.
It’s been called the Space Needle of Oklahoma City: Founder’s Tower, a 20-story, space-age skyscraper complete with a rotating top, nestled in the urban heart of the state capitol.
In the past, the pinnacle of the building was occupied by the now-defunct Eagle’s Nest. It was there that budding restaurant professional Kevin George first fell in love with this historic Oklahoma City landmark.
“I have always loved the space on the 20th floor of Founder’s Tower,” George says, “and the feeling it gives you as you experience the 360-degree view of Oklahoma City. The panoramic view is something you just can’t get anywhere else, and I never tire of seeing it.”
Once one of the only rotating restaurants in the world, the top of the tower no longer pans mechanically, but it is still home to the most cutting-edge dining experience in Oklahoma City: The George Prime Steakhouse. Since The George’s opening this past summer, buzz about the restaurant already has proven well-justified. Add to the atmosphere a menu sophisticated enough to make your head spin (even if the restaurant no longer does), and you have one of the most impressive dining destinations in Oklahoma City restaurant history.[pullquote]“I think a bite of anything on our menu will tell the story,”[/pullquote]
George, a partner with the Interurban Restaurant Group, says he has always been a fan of the steakhouse restaurant and wanted to bring the modern iteration to Oklahoma diners. The eatery’s calling card is 100 percent USDA prime beef quality or higher, including a wide variety of Wagyu cattle cuts. George points out that while The George is a steakhouse, the restaurant prides itself on a variety of high-quality offerings, including chicken, lamb, pork and seafood. The menu was developed by The George executive chef Joshua Valentine, a Del City native and former contender on Bravo television’s Top Chef. Diners will have a difficult time choosing between carnivore delights and the menu’s other temptations, including Carolina gold rice with lobster, pecans and cauliflower; fois gras with pistachios and pickled plums; and the bacon and onion tart. Deserving equally honorable mention are the creations of pastry chef Shelby Sieg.
Ol’ blue eyes, a cocktail at The George Prime Steakhouse. Photo by Brent Fuchs.
“I think a bite of anything on our menu will tell the story,” George says.
The George Prime Steakhouse is yet another harbinger that Oklahoma City has arrived on the frontiers of modern cuisine. George says that over the years, Oklahomans have learned more about fine dining, which has broadened the horizons for the local food scene.
“I think people have become much more educated when it comes to food and the preparation of food,” George says. “This requires restaurants to keep up and to stay in tune with new trends and cooking methods in the culinary world. This will do nothing but help Oklahoma City. I see the future as very bright for the food scene here, and [it’s] getting brighter.”
The George Prime Steakhouse is open six nights a week at 5 p.m. for dinner, with lunch hours forthcoming. Reservations are recommended. Founders Tower, 5900 Mosteller Drive, Oklahoma City. 405.242.4761
[dropcap]Seek[/dropcap] the lowest ground possible. Stay away from windows and exterior walls. Do not get into your car. Cover your head.
Oklahomans know – as much as it is possible – how to stay safe during a tornado. But when buildings begin to sway and the ground shakes, many residents freeze in place, unsure how to take action. That’s because until a few years ago, most Oklahomans had never experienced an earthquake.
In November 2011, a 5.7 magnitude earthquake struck near the Oklahoma town of Prague. For many Oklahomans, this was the first of many shocks to come. Now, seismic events are far more common in the state than severe weather.[pullquote]We wanted to let Oklahomans know that we were monitoring the situation and that we were worried about a larger, damaging quake occurring.”[/pullquote]
“The increase in the number of earthquakes in Oklahoma since 2009 has been extraordinary and dramatic,” says Robert Williams, a seismologist with the U.S. Geological Survey. Williams serves as the central and eastern U.S. coordinator for the USGS Earthquake Hazards Program.
“From the mid-1970s to 2008, Oklahoma averaged about one or two magnitude 3.0 and greater (M3+) quakes per year. There have been many days since 2009 when Oklahoma has had more M3+ earthquakes in one day (for example Aug. 17, 2014) than in an entire year prior to 2009. So far in 2014, there already have been about 303 earthquakes of this size – more M3+ events in Oklahoma in 2014 than in California.”
The Oklahoma earthquake situation is unique in the seismology field.
“It’s not unusual around the U.S. to get brief periods where a locality will see an increase in the number of earthquakes in a swarm,” Williams says. “But the surprising thing about the Oklahoma sequence is that it has lasted so long (years, not weeks or months as has been typical of swarms elsewhere), the number of events keeps increasing and the area of activity also is increasing.”
Williams says most earthquakes occurred in south-central and central Oklahoma in 2009 and 2010. The activity then expanded into north-central Oklahoma and south-central Kansas in 2013-2014.
“Except for the year 2012, the number of quakes of magnitude 3.0 and greater has also increased every year,” Williams says.
Concern that Oklahoma may soon experience “the big one” is rampant among the population. This fear was substantiated this past year, when the USGS and the Oklahoma Geological Survey at the University of Oklahoma issued two joint statements – one in October 2013 and another last May – cautioning citizens about the rate of earthquakes in central and north-central Oklahoma and the potential for a larger temblor.
“We wanted to let Oklahomans know that we were monitoring the situation and that we were worried about a larger, damaging quake occurring,” Williams says. “Both of these statements grew out of concern for the alarming number of earthquakes occurring. Both of these information statements are unprecedented for the USGS to issue for areas east of California. The May 2014 statement was prompted by a further increase in the rate of M3+ earthquakes.”
While seismologists at the OGS and OU’s Mewbourne College of Earth and Energy declined to comment regarding the rise in Oklahoma’s seismic activity, a presentation prepared by OGS and the college for a public town hall meeting on June 26 at Edmond’s Waterloo Baptist Church states that the chances of a large, damaging earthquake occurring are very small.
Williams disagrees.
“The concern is built upon a well-supported observation from monitoring earthquakes around the world for decades: The more little quakes you have, the greater the chances for a larger damaging quake,” Williams says. “Three months after the May 2014 statement, the earthquake rate has not decreased, and the USGS still has the same concern for a larger and damaging earthquake.”
