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The Gallivanting Gourmand
Greg Duncan
Greg Duncan
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is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 09.14.03
Montreal

GREG DUNCAN

Johnny Cash: A coyote at a poodle party

"He's like a coyote walking through a poodle party." That's how friend and fellow Highwayman, Kris Kristofferson, described Johnny Cash. Cash was one of, if not the, most recognized voices in the entire music world."

Last week, fans lost one of the most prolific and talented of songsmiths. The "Man in black" has passed away and it seems only fitting that we pay tribute here with a couple of recipes that he enjoyed making for his many friends.

A down-to-earth kind of guy, Johnny liked things simple and uncomplicated such as this recipe for chili and the accompanying corn bread. Who can forget such classics as "I walked the line" and "These boots are made for walking". Rest in peace Johnny, those boots have carried you far.

JOHNNY CASH'S "OLD IRON POT" FAMILY STYLE CHILI

5 pounds sirloin steak
3 packages McCormick, Lawry's, Schilling or any good chili seasoning mix
Mexican chili powder or
Spice Island's chili con carne seasoning
Cumin
2 tablespoons granulated sugar
Thyme
Sage leaves
Chopped raw onions
Chopped Chile peppers
3 or 4 cans red kidney beans
3 or 4 cans whole tomatoes
1 can tomato paste
Garlic and onion powder
Salt to taste

Chop steak and cook until medium with a little shortening. Add packages of seasoning mix and cook 5 minutes. Add beans, tomatoes, spices, onions, sugar and chili powder or a cup of chile con carne mix. Taste. If too hot for children or ladies, add 1 or 2 cans of tomatoes. Add tomato paste. If it gets too thick, add water. Simmer over low heat for 20 minutes.

Serve with soda crackers or oyster crackers. Yields 36 servings.

Johnny Cash's Cornbread

1 1/2 cups cornmeal, self-rising
1 1/2 cups flour, self-rising
1 1/2 tablespoons of sugar
1 teaspoon of salt
2 1/2 teaspoons of baking powder
2 eggs
2 3/4 cups of buttermilk
1 onion, chopped
1/2 cup of melted butter

Mix cornmeal, flour, sugar, salt and baking powder, and then add eggs and buttermilk and chopped onions. Pour into skillet and bake at 350 to 375F. oven about 1 hour or until done. Take out of the oven and pour melted butter on top of cornbread and let set 10 minutes before cutting.

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