And Finally - Bob Gurkin's Old Tales Editorial - Dismal Swamp Politics!

Kader Lewis was running for Mayor of Selma, Dismal Swamp County and had several requests by various news organizations for information regarding his family tree. Well, heck, everyone knows we all came from a long line of moonshiners and hoss thieves and general neer-do-wells. Our uncles Bud and Jessie were long time moonshiners and worked on the chain gang and their great Grand Daddy stole horses for years and went to prison for quite some time and when he got out robbed several trains and was eventually caught by the Pinkertons and hung. Here is how Kader wrote up his family tree.

"Rufus Lewis was a famous Swamper in Dismal County . His business empire grew to include acquisition of valuable equestrian assets and intimate dealings with the Southern railroad. Beginning in 1883, he devoted several years of his life to government service, finally taking leave to resume his dealings with the railroad. In 1887, he was a key player in a vital investigation run by the renowned Pinkerton Detective Agency. In 1889, Rufus passed away during an important civic function held in his honor when the platform upon which he was standing collapsed."

Bud and Jessie Lewis were well known businessmen in Dismal County who tended their vineyards on the outskirts of Selma. They developed their own special blends and were sought out by local gourmands as well as members of local and national organizations to help with various road projects in and around Dismal County. Both civic minded men left their lucrative business dealings and served with no pay to help bring streets and roads to outlying areas of the Dismal Swamps. These fine men served their county well and after a long and well known stint with the government went back to their humble beginnings and spent their final years in the backwoods of Dismal County where they were sought out by both the common man and various other government officials.

Coral Reef Mai Tai

INGREDIENTS

1 ounce light rum

2 ounces sweet and sour mix

1 ounce lemon juice

1 ounce orgeat syrup

1 ounce orange curacao

Squeeze of lime

Crushed ice

1 ounce 97 proof Appleton Jamaican dark rum

1 canned pineapple ring

1 maraschino cherry

INSTRUCTIONS

In a double old-fashioned glass, build drink by layering light rum, sweet and sour mix, lemon sour, orgeat syrup, curacao and lime juice. Stir. Pack with crushed ice. Float Appleton dark rum on top. Place pineapple ring on top with cherry in center of ring.

Coral Reef Fog Cutter

INGREDIENTS

1/2 ounce light rum

1/2 ounce brandy

1/2 ounce gin

2 ounces sweet and sour

1 ounce lemon juice

1 ounce orange juice

Crushed ice

1 ounce maraschino liqueur

INSTRUCTIONS

In a double old-fashioned glass, build drink by layering rum, brandy, gin, sweet and sour, lemon sour and orange juice. Stir. Pack with crushed ice. Float maraschino liqueur on top.

Coral Reef Blue Hawaii

INGREDIENTS

1/2 ounce light rum

1/2 ounce vodka

1/2 ounce gin

3 ounces sweet and sour

1 ounce lemon juice

1 ounce orange juice

Squeeze of lime

Crushed ice

1/2 ounce blue curacao

INSTRUCTIONS

In a double old-fashioned glass, build drink by layering rum, vodka, gin, sweet and sour, lemon sour, orange juice and lime juice. Stir. Pack with crushed ice. Float blue curacao on top.

Coral Reef Red Hibiscus

INGREDIENTS

3 ounces Hawaiian Punch

1 ounce light rum

2 ounces pineapple juice

1/3 cup crushed ice

1 canned pineapple ring

1 maraschino cherry

INSTRUCTIONS

Place punch, rum, pineapple juice and crushed ice in a blender. Blend briefly until smooth. Pour into a small pilsner glass. Top the drink with a pineapple ring and place a maraschino cherry in the center of the ring.

Coral Reef Foil-Wrapped Chicken

Prep time: 45 minutes

Cook time: 4 minutes per batch

Serves 4

Note: The prep time includes the 20-minute marinating time for the chicken.

INGREDIENTS

4 large boneless, skinless chicken breasts (uncooked)

3 scallions

2 slices fresh ginger root, grated

1 tablespoon dry sherry

1 tablespoon soy sauce

1/2 teaspoon salt

1/2 teaspoon sugar

20 foil squares, 6 by 6 inches

Oil (vegetable, sesame or hot chili sesame) and soy sauce, for foil

2 cups oil for frying

INSTRUCTIONS

Cut chicken breasts into 1-inch cubes, about 1½ inches thick. (You should have about 5 pieces from each breast.) Slice scallions so that you have about 7 pieces from each one. Set aside.

Combine ginger, sherry, 1 tablespoon soy sauce, salt and sugar in a bowl. Add chicken cubes to mixture and marinate in the refrigerator for 20 minutes.

Meanwhile, prepare the foil. Place one drop of oil (vegetable or sesame) and one drop of soy sauce onto each piece of foil. Place one cube of chicken and one slice of scallion on each piece of foil. Fold foil in half to make a triangle. Fold up two open sides to seal and crimp.

In a frying pan, heat 2 cups oil to 350 degrees. Deep-fry the triangle packets for about 4 minutes, pushing down occasionally. (Do in batches, if necessary.) Chicken is done when brownish bubbles appear breaking through the folds. Remove with slotted spoon and drain on paper towels.

Coral Reef Banana Fritters

INGREDIENTS

1 cup unsifted flour

2 tablespoons sugar, divided use

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/2 cup milk

2 tablespoons butter, melted

1/2 teaspoon vanilla

6 large bananas, each peeled and cut into thirds

2 tablespoons lemon juice

1/2 teaspoon cinnamon

Oil for frying

Powdered sugar

INSTRUCTIONS

In a large bowl, mix flour, 1 tablespoon of the sugar, baking powder and salt.

In another bowl, beat together egg, milk, butter and vanilla. Add to flour mixture and stir until smooth.

Sprinkle banana chunks with lemon juice, remaining 1 tablespoon of sugar and cinnamon. Coat chunks with batter. Deep-fry in oil heated to 375 degrees. Cook until golden, about 5 minutes. Drain and serve, sprinkled with powdered sugar.

Coral Reef Salad Dressing

The Coral Reef's salad dressing was a closely guarded secret for many years. One clue was revealed in 1996 when Lee Bishop, the dressing's creator and the Coral Reef's day-crew supervisor, said that in the 1960s, General Foods wanted to buy the recipe, but he said it was not for sale. Bishop died in 2004 at age 94.

Many versions of the recipe have surfaced over the decades. This one, from Marilyn (Wong) Champa of Sacramento, was given to her by her father, Louis Wong. He managed the Coral Reef for more than 30 years. When the restaurant was sold, Bishop gave Wong the recipe. Champa was a hostess at the Coral Reef in the late 1960s and early 1970s.

Prep time: 45 minutes

Makes 2 quarts

INGREDIENTS

1 quart Wesson vegetable oil

1 1/2 cups tarragon vinegar

3/4 cup Heinz apple cider vinegar

1/3 cup sugar

1 teaspoon salt

1 1/2 tablespoons celery powder or ground celery seed

1 1/2 tablespoons Hungarian paprika

1/4 teaspoon garlic, finely chopped

1/2 cup white onion, finely chopped

2 tablespoons Worcestershire sauce

1 tablespoon plus 2 teaspoons horseradish mustard

5 ounces domestic blue cheese, crumbled

5 ounces imported Danish blue cheese, crumbled (if not available, use Gorgonzola)

Salad:

Lettuce, radish slices, carrot curls

Fresh bay shrimp

INSTRUCTIONS

Place the oil, tarragon vinegar and cider vinegar in 3 separate containers, and place each container in a bowl of hot water before use.

In a small bowl, mix together the sugar, salt, celery powder (or ground celery seed) and paprika. Set aside.

In the bowl of an electric mixer, place garlic and half of the oil and mix for 5 minutes using the mixer on medium speed.

Add onion, Worcestershire sauce, mustard and tarragon vinegar, and mix for 10 minutes. Add sugar mixture. Add apple cider vinegar and continue to mix. Add both crumbled blue cheeses and mix for 10 minutes. Slowly add remaining oil while mixing.

Make a salad of broken lettuce, radish slices and carrot curls. Place bay shrimp on top and make very moist with dressing.

February 2011 - Tribute to Uncle Ed

This month I thought we would have some fun and do a few "Island" recipes in honor of my uncle - Ed Gurkin. Edward McCoy Gurkin fought in the Pacific in WWII. My Dad - Jim Gurkin (who fought in Europe in WWII) did a wonderful biography on Uncle Ed - you can read it on the Gurkin Family Website at: http://www.rickgurkin.com/gurkinfamily/Page52.html . Many GIs came back home after WWII in the late 1940s and early 1950s with the sights and sounds of the Pacific islands still fresh in their minds. As a result, many "Tiki" restaurants were opened to satisfy the desires of these soldiers.

I'm going to focus on one particular "Tiki" restaurant that opened in Sacramento, California in 1949 - the Coral Reef. Unfortunately, I'm not aware of any "Tiki-style" restaurants being opened in the Raleigh area of North Carolina - I did hear-tell of one out on the Outer Banks though. After WWII, the tiki culture captured the nation's imagination. It was strongly influenced by veterans of the Pacific theater who had returned with exotic souvenirs, memories of white-sand beaches and palm trees, and a fondness for South Seas-style food.

From day one, the Coral Reef was positioned for success. The only similar menu and decor anywhere nearby was in San Francico at Trader Vics. The Coral Reef caught the attention of Hollywood and many stars visited the restaurant - including Bob Hope, Bing Crosby, Ginger Rogers, Esther Williams and many more.

A few items on the Coral Reef's menu in the early 1950s looked something like this:

• "Appetizers": paper-wrapped chicken, barbecued spareribs and fried prawns - all for $1
• "Salads": shrimp salad featuring the famous Coral Reef salad dressing - only $1
• "Chinese dishes": Lots of chow meins and foo yungs ($1 to $1.50), steamed Mandarin duckling in spices, boned and molded in cakes, served with a delicious sauce ($2)
• "Meats and chicken from our broiler": Here's where the menu takes a break from pure "Cantonese" and crosses over to "American", with steaks, lamb chops, ground round and chicken ($1.95 to $3.95)
• "Friday dinner suggestions": African lobster tails, fresh rainbow trout, broiled fresh sea bass or salmon, with side dishes ($2.75)
• "Chinese gourmet dinners" ($2.45 per person) - multicourse meals
• "Island Cocktails" ($1): Mai Tai, Fog Cutter, Blue Hawaii, Red Habiscus - very generously served rum drinks - known "For the strong of the weaker sex."

So - here are a few appetizer and drink recipes that would be a lot of fun to make at your next "Tiki" party!