In A Pickle
Tina Fausett wants more than anything to leave a legacy for her children. What began as a dream many years ago has blossomed into a family business that opened last May. Red Hot Mamma’s Pickles, located in Oklahoma City’s Automobile Alley, specializes in sweet and spicy pickles and is the sister company to Les Debris, which carries antiques, artwork from local artists, a consignment shop and, of course, Fausett’s famous pickles. The pickles are also carried by LaDonna’s Fancy Foods in Tulsa.
Fausett’s mother, Gayle, began making the pickles years ago as gifts; Fausett continued the tradition. Family and friends couldn’t wait for the holidays to roll around so they could get a taste of those wonderful pickles. After years of receiving them as gifts, friends begged Fausett to start selling her pickles commercially.
Red Hot Mamma’s Pickles come in four degrees of hotness, and all are named for members of her family. Jalapeño and Serrano peppers provide the spicy heat for Fausett’s pickles. She also makes a relish that is best served on a hot dog.
Marinated Spicy Grilled Chicken Salad
2 large chicken breasts, marinated in Red Hot Mamma’s pickle juice
1/2 c. mayonnaise
1 large stalk celery, diced
1/2 c. pine nuts
1 tbsp. lemon juice
1 1/2 tbsp. RHM pickle relish or coarsely
cut RHM pickles
1 small jalapeño pepper, seeded and minced
1/4 tsp. cracked black pepper
Marinate chicken in RHM juice for 24-48 hours in a covered container in the refrigerator. Grill the chicken to an internal temperature of 165 degrees, let it rest for 10 minutes, then chop it (you’ll need two cups). Stir the chicken, mayonnaise, celery, pine nuts, lemon juice, relish, jalapeño and black pepper together in a mixing bowl until evenly blended. Cover and refrigerate 20 to 30 minutes to allow the flavors to blend. Makes 2-3 servings.
Not Easy Being Green
Asparagus may be one of those veggies that was maligned by children and secretly fed to the dog under the table. While canned asparagus tends to be mushy and stringy, fresh asparagus lends itself to several distinct cooking methods, such as roasting, steaming and grilling. With a slight nutty flavor, asparagus perfectly complements many main dishes.
In the constant battle to eat well, arm yourself with asparagus spears. This member of the lily family is a nutritional powerhouse.
Besides being a good source of vitamins A, C and E, asparagus contains a detoxifying compound that may break down carcinogens.
Asparagus also contains a particular amino acid that acts as a diuretic. This may benefit people who have high blood pressure or heart conditions.
When prepping asparagus, bend one stalk to see where it breaks naturally, then simply cut the rest of the bundle at the same point.
Roasted Asparagus
Makes 4-6 servings
1 lb. asparagus
2 tbsp. olive oil
Salt and pepper
Preheat oven to 425 degrees. Trim asparagus and then wash; pat dry with paper towels. Toss asparagus with olive oil, then season with salt and pepper. Arrange asparagus in a single layer on a baking sheet. Roast in oven for 5-15 minutes, depending on thickness of stalks. Asparagus should be bright green and tender-crisp.
Clare Tran
It was the solid work ethic instilled in her by her parents and grandparents that allowed Tran to earn a chemical engineering degree from OU. She now serves as an environmental engineer at XTO Energy, a subsidiary of Exxon Mobil. Tran’s lasting legacy will be the Hoang Family Engineering Scholarship, which, thanks to Exxon Mobil’s three-to-one matching gift program, Tran was able to endow at OU. She is the youngest College of Engineering graduate ever to endow a scholarship at the university. “I am grateful to my company for allowing me to help other students struggling with paying for school,” she says.
Ryan Welner
Cutting lawns and shoveling snowy driveways in St. Louis taught Welner the value of a dollar. He now serves as a senior financial analyst for The Magnolia Group, a value-oriented private family office investment vehicle that predominantly invests in publicly traded equity, distressed debt securities and privately held real estate. Welner was the first person to receive joint degrees in law and Master of Science in finance from The University of Tulsa, which seems fitting given his outlook on life. “Never stop learning,” he says. “If there’s ever a point where you feel like there’s nothing more to learn in your career, it’s probably time to find a new job.”
Nick Karlovich
Born and raised in Tulsa, Karlovich attended Oklahoma State University, returned to his hometown and works at Commercial Insurance Broker, a newly formed insurance agency. Not one to take himself too seriously, however, Karlovich believes that “if it isn’t fun, or at least mildly entertaining, you should probably do something else.” With that in mind, he spends his free time as a gigging guitar player, playing with bands and muscians such as Less Than Perfect and Steve Liddell. Karlovich is also actively involved in TYPros and currently serves as Co-crew Leader for the organization’s Next Generation Leadership Crew.
Faves: Syrup
There’s a fine line between breakfast and dessert, though the two rarely intersect. At Syrup, however, sometimes the two intertwine seamlessly, creating decadent, sweet breakfast treats that are sweet enough to induce a toothache. The Home Sweet Homa, a stack of five sweet potato pancakes drizzled with marshmallow cream and topped with pecans, is one such dish. A bite of the cakes – slightly crisped on the outside with a tender, moist crumb on the inside – is only heightened by the ooey-gooey marshmallow cream that runs down the sides. According to Syrup manager Torree McDowell, the “breakfast boutique’s” best-seller is the Morning Glory, a Belgian waffle topped with an egg prepared to order (though McDowell recommends scrambled), pecan-smoked bacon or crumbled sausage and shredded Tillamook cheddar cheese. Only open six months, Syrup has garnered quite the cult following. 123 E. Main St., Norman. 405.701.1143
Give Sleep A Chance
When we think of what items we place in a bedroom, it may be on the basis of aesthetics. However, what is in a bedroom or, more importantly, what’s not in a bedroom, can directly affect the quality of sleep an individual receives nightly. Think about items that inspire calm: Serene colors, soft textures and plush pillows can set the mood for a restful night’s sleep. A nightstand can be equally important. Some like to have a carafe of water for those late-night coughs; others, a sleep mask or eye pillow to keep out any distracting light. A lamp is also a great item to have on a nightstand, especially if reading is a soothing pre-bedtime activity.
While stocking the bedroom with appropriate linens, accessories and the right mattress are very important, it’s also essential that one know what not to place in the bedroom. Televisions are a no-no, as they can encourage you to watch the late news as opposed to getting much needed shut-eye. It’s also a good idea to keep laptops and other work-related items out of the bedroom. Sleep is designed to rejuvenate and recharge the body for the next day. Give yourself the best opportunity to rest and relax.
What We're Eating
The Fatty
BurnCo. BBQ
When you hear talk of rolling up a fatty, it’s usually not associated with a culinary technique. But when Adam Myers, co-owner of BurnCo. BBQ, uses the phrase, it’s in regards to one of the restaurant’s most popular dish. The aptly titled fatty is a massive roll of meat – smoked sausage, hot links and brats wrapped in sausage, then wrapped in bacon and smoked. It’s cut and served on a sandwich with a healthy portion of BurnCo’s barbecue sauce. Heart-healthy? Not exactly, but it’s definitely worth a try. Insider’s note: come early. BurnCo. is only open for lunch and regularly sells out of most everything – especially the fatty – very quickly. 3208 E. 11th St., Tulsa. 918.574.2777
Poncho Dog
Mutt’s Amazing Dogs
In the Oklahoma food scene, you can find just about anything: fried avocado taco, a bulgogi gyro mash-up, even meatloaf cupcakes. There are countless eateries that devote themselves to a specific food niche, so it should be no surprise that there is a restaurant specializing in that most ballpark of American foods: the hot dog. Mutt’s Amazing Hot Dogs definitely lives up to its name, topping dogs with everything from grilled onions and queso to peppers of all heat levels. The Poncho Dog, a bacon-wrapped dog rolled in a tortilla along with cheese, Dijon mayo, onions and poblano then given a toast on the flattop grill. It’s definitely not a traditional mustard-and-ketchup dog, but who would want something so vanilla when you could have Poncho? 1400 NW 23rd St., Oklahoma City. www.mutts-hot-dogs.com
Anatomy of a Fatty
See how BurnCo. BBQ makes its most famous concoction.
