Got Chips?

We think Mr. P’s Kettle Chips are simply divine! With a dash of Mr P’s special seasoning, sprinkled on freshly fried chips, these morsels will melt in your mouth. And in this video, Shelby Davis from the ‘House, shows you how to make you own chips at home. Pick up a bag of seasoning from Mr P next time you are in Schroon Lake and while you are there, check out their incredible, barbecue sauces.

Mr. P's Mountain Smokehouse 1106 Route 9  -- opposite the Grand Union just  up from the Strand -- 518 532-4300

Sound The Alarm: Chili Cook Off Headed For Schroon

On a cold, winter’s day, with the snow packed thick and the freezing winds ripping at the very heart of one’s soul, a nice warm bowl of chili sure sounds good. 

And if that cold winter’s day – happens to be next February, then we have just the place for you to be. We have exclusive details about the first ever Schroon Lake Chili Cook Off, which will benefit one of our finest public servive branches: The Schroon Lake EMS.

The cook off is the baby of Shelby Davis, from Shelby’s Kitchen Therapy and partner of Chris Palmatier, of Mr P’s Mountain Smokehouse. The cook off satisfies a couple of “pet projects” Shelby has been wanting to do.

“I have wanted to do a chili cook off for fun, in the winter when it’s nice and cold and nothing to do, and get a bunch of restaurant people , individuals, civic organizations, churches, get everybody together  and bring their chili,” Shelby told Schroon Laker.

“It was one of those things I was wondering if I could put it together? Then one of our very regular customers offered up his gymnasium at Mountainside Chapel. I looked at the space and it’s huge, we probably have space for 30 – to 35 chili cooks.

“And then I started thinking if we are doing a chili cook off,  we are doing it for a good cause, so started thinking ‘chili’ and ‘fire department’  -- that goes hand in hand. So I contacted the Schroon Lake EMS and they took it to their Commissioner and they said absolutely.

There will be a contest for best chili, with two titles up for grabs. Best in Show, judged by a panel (We are happy to report that we are one of the judges) and the People’s Choice Award, voted for by those attending. There will be a nominal entrance fee to enter the contest to help cover the cost of supplies.

Chili will be $1 per taste or $15 for a wrist band to taste all of the chili in the cook-off. For more information email Shelby at info@schroonlakechilicookoff.org and check out their website at http://schroonlakechilicookoff.org/

We will be reporting on the lead up to the contest on a regular basis. What’s your favorite chili? Tell us in comments.

Schroon Lake Chili Cook Off, Mountainside Bible Chapel, Saturday, February 25, 2012, 11 – 2 pm.

Food Fans Flommoxed: Paradox, Please!

While many local eateries have modified their hours of operation during the winter, there's one trusty, tasty standby that is open year 'round. The Paradox General Store and Cafe is serving up the goodness and love 365! And we heard from their fans yesterday after we mistakenly left them out of our story about new winter hours. From Donna: 

"Not sure why you always leave Paradox General out of your posts. They have amazing food they are only 3 miles for Schroon Lake really worth the drive over there to check them out!!"

Fans rave about their homemade butternut squash soup, to all day breakfast, to fresh baked turkey, scalloped potatoes and ham and pumpkin and oatmeal raisin muffins. Fans, we hear ya!

The Paradox General Store and Cafe. New winter hours: Monday through Thursday 8:30am  to 4:00pm  and Friday through Sunday 8:00am  till 4:00 pm.

Schroon Lake: Restaurant Round Up

We’ve been hearing rave reviews about  the Timberwolf Pub’s new Tuesday pasta special. For $14.95, you can make your own pasta – just the way you like – choosing from multiple ingredients.

To start, it’s your choice of soup or salad and garlic bread. Then the fun begins: choose the type of pasta, from penne, to linguini, fettuccine, spaghetti and then choose two meats from a large selection which includes chicken, bacon, beef tenderloin tips, sausage, chopped claims, and scallops.

Then add two fresh veggies from a large list including basil, red onions, mushrooms, red peppers, jalapeños and grape tomatoes. Now, choose your sauce, including carbonara, vodka, basil pesto, creamy dill and marinara sauce, to name a just a few. To top it off, you have your choice of fresh grated cheese.

Timberwolf Pub. 1071 Main Street. US Route 9. (518) 532-9586

Restaurant Notes

Over at Witherbee’s Carriage House, Patty and the gang have closed up shop ‘til November 25th, the day after Turkey Day. Between now and then, the entire pub is gonna get spruced up…floors scrubbed and restained, new paint in the kitchen – Patty promises us it’s gonna sparkle.  Will we see you there for a post Thanksgiving drink?

Winter Hours

Winter hours are impacting several restaurants. The Higher Grounds Coffee Shop is now open  Monday through Saturday, 7 am to 12 pm.

At The Morningstar Bistro, hours are Monday to Saturday 10.30 am to 30pm. On Sunday the hours are 10.30 am to 2 pm.

For DeCesare’s Pizza, check out their Facebook Page for their hours.

At Flanagan’s Pub the hours are Monday to  - Thursday from 12:00 pm-9:00 pm. Friday and Saturday it’s 12 – 10pm and Saturdsy 12:00 pm - 9:00 pm.

Pitkins Restaurant hours are 11 am  - 8 pm Monday through Friday and 8 am – 8 pm Saturday and Sunday.

At Alpine Pizza, they're closed Mondays with winter hours 4 pm  - 8pm Tuesday through Sunday.

The Adirondack Café’s new fall and winter hours are Thursday to Saturday, 5pm  - 9pm. The restaurant is closed from November 13th  to 30th

And we are hearing that Mr. P’s Smokehouse will be closed today (Tuesday Nov 15)  – reopening tomorrow. Their new fall and winter hours are Tuesday through Thursday 4:00 pm  8:00 pm, Friday and Saturday 11:30 am – 9:00 pm. Sunday, it’s 11.30 am  - 8 pm.

Shirley's Diner 5 am to 2 pm.

Yummy, Pumpkin Cheese Bread

Sharon Piper has two favorite recipes from "The Beekman 1802 Heirloom Cookbook". The Asparagus Torte and the Pummpkin Bread. Here is the recipe for the Pumpkin Cheese Bread.

Pumpkin Cheese Bread

Makes one loaf

If there were ever a snack hearty enough to stand up to a hearty stout, this is it. A beautiful deep orange from both the pumpkin and the cheddar, this savory loaf has autumn written all over it.

3-1/2 to 3-3/4 cups all-purpose flour, spooned and leveled
1 tablespoon light brown sugar
2-1/4 teaspoons (1 envelope) rapid-rise yeast
1-1/4 teaspoons salt
1/8 teaspoon cayenne pepper
3/4 cup canned unsweetened pumpkin puree (not pumpkin pie mix)
1 cup (4 ounces) shredded medium or sharp yellow cheddar cheese
1 tablespoon unsalted butter, softened
1 large egg yolk, lightly beaten with
1 teaspoon water

In a large bowl, stir together 3-1/2 cups of the flour, and the brown sugar, yeast, salt, and cayenne. Add 1 cup water, the pumpkin, and cheese, and mix until well combined. The dough will be slightly sticky.

Turn the dough out onto a lightly floured work surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.) Sprinkle a large bowl with flour and add the ball of dough, turning to coat. Cover with plastic wrap and refrigerate overnight.

The next day take the dough out of the refrigerator, transfer to a lightly floured work surface, and flatten the dough to a rough rectangle with your hands. Use the butter to coat a 9 x 5-inch loaf pan. Roll the dough up into a cylindrical shape and place seam-side down in the loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let rise at room temperature for 1 to 1-1/4 hours, or until almost doubled in volume.

Meanwhile, when the dough has risen for 35 minutes, preheat the oven to 375°F.

Slash the loaf down the center with a sharp knife. Brush the loaf with the egg-water wash. Bake for 50 minutes, or until the bottom of the loaf sounds hollow when tapped. Turn the bread out of the pan and onto a rack. Serve warm or at room temperature.

Recipe reprinted with permission from The Beekman 1802 Heirloom Cookbook © 2011 by Brent Ridge and Josh Kilmer-Purcell, Sterling Epicure, an imprint of Sterling Publishing Co., Inc