Monday, November 25, 2013


Animal Control got a call about a dog chained up in a backyard, lying in the dirt, unable to move and crying out in pain. When they arrived they found a “newly” abandoned house and a filthy backyard and this poor old boy. They found out from neighbors that the family had left many weeks ago and left him. He had no food or water anywhere and no shelter, no blankets just chained to a pole. He could not walk and was very lethargic and crying. They brought him to the hospital with only a number. He was about 14 years old and covered in tumors, could not stand or walk and one of his ears was missing. He had scars and cuts all over his body and was covered in fleas and maggots. He was suffering beyond words. I named him Harvey and stood by his side while he took his last breath and petted him and told him what a good boy he was and that he would no longer be neglected or suffer. He looked at me with such pretty brown eyes as to say “thank you” and then he was gone.

I’m sorry Harvey that your POS owners left you alone to die by yourself but you did not die alone and you did not die in vain, you will not be forgotten and now you are able to run free. Please share Harvey –abandoning animals is not the answer and poor Harvey deserved so much better * RIP sweet handsome boy.

Danielle Robillard 

Friday, November 22, 2013

How To Make Hush Puppies, The Greatest Fried Food Of All Time...

1/2 cup all-purpose Flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1/2 cup buttermilk
2 cups vegetable oil, for frying
also maybe add... 1/2 tsp ground black pepper or cajun spices
and 1/4 cup minced onion.

Combine flour, cornmeal, salt, and baking soda in a bowl. Make a well in the center of the mixture.
Whisk together egg and buttermilk. Add wet ingredients to dry ingredients and stir just until combined.
Pour oil into a 10-inch cast iron skillet (or use a deep-fryer), and heat to 375°. Drop batter by heaping tablespoonfuls into oil. Fry in batches 3 minutes on each side or until golden brown. Drain on paper towels and serve immediately.

  In 1727 a group of French Ursuline nuns in New Orleans created a batter out of ground cornmeal, and deep fried it to make a cornmeal croquettes.  The croquettes quickly became a staple in the south.  The name is credited to hunters and fisherman who would fry off cornmeal mixture leftover from their own cooking and feed it to their dogs to quiet them around the campfire.  "Hush Puppies!"  You can get them pretty much everywhere, but they are for sure a southern gem.

Wednesday, November 20, 2013

Bad Luck @ForRentDFW Chili Contest 2013...

  Bad luck at this years For Rent Production Chili contest.  Made the broth from beef ribs, Sirloin Chili Ground meat from Hirsch's Meat Market, and Penzy's Chili 9000 seasoning to top it off.  It was all to perfect.  The best chili I have ever made and one of the best that I have ever tasted.  Cooked for three hours with the lid on to lock in all the flavor.  At 11 pm turned the heat down low, took the lid off and went to bed.  2:22 am was awoken by a bad smell coming out of the kitchen, my burnt chili.  1st two words out of my mouth, "Oh Shit". 
Try again next year. 

Saturday, November 16, 2013

@DomEnterprises New Office... @ForRentDFW

 Sweet New Office Space this spring for Carrollton Production and @ForRentDFW Staff.  

 Maserati Shop next door...

Boardwalk Ferrari

Wednesday, November 13, 2013

Penzeys Chili 9000...

Had to share; Ann-Marie made this terrific chili the other night, never had better and I'm a chili fan. The Penzeys 9000 Chili spice makes a difference; you need it for this.

This is Ann-Marie’s version of Carroll Shelby’s chili recipe, found at I usually serve this over regular white rice, but it can go over Fritos, corn bread or even spaghetti. Penzeys Spices has a great catalogue for ordering, and there’s a shop in Beverly Hills, MI for us locals.

Improved CS Chili Recipe
2 lb. ground chuck (coarse ground, if possible)
1 8-oz. can tomato sauce
12 oz. beef stock
1 Tb. Penzeys Chili 9000 spice mix
2 garlic cloves, finely chopped (OR ½ tsp. garlic powder)
1 onion, medium, finely chopped
1 ¼ tsp. oregano (Mexican, if possible)
½ tsp. paprika
1 ½ tsp. ground cumin, divided
1 tsp. salt
1 to 1 ½ tsp. chipotle chile powder
2 c. Monterey Jack cheese, grated

1. Place a heavy 3-qt. (or larger) pot over medium-high heat. Place the ground beef in the pot and break up any lumps with a wooden spoon.
2. Immediately add the tomato sauce, stock, Chili 9000 spice mix, garlic, onion, oregano, paprika, 1 tsp. of the cumin and the salt. Stir well to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.
3. Taste and adjust seasonings, adding the chipotle chile powder. Simmer, uncovered, for 45 minutes longer.
4. Stir in the cheese and the remaining ½ tsp. ground cumin. Simmer 30 minutes longer, stirring often to keep the cheese from burning.

  • 2 1/2 lbs. beef short ribs, bone-in
  • 3-4 TB. CHILI 9000, divided
  • 2 lb. chorizo sausage
  • 1 large onion, minced
  • 1 tsp. dry MINCED GARLIC
  • 1-2 tsp. salt (to taste)
  • 2 14.5 oz. cans crushed tomatoes
  • 2 14.5 oz. cans diced tomatoes
  • 2 14.5 oz. cans puréed tomatoes
  • 4 Cups water
  • 1/2 Cup chopped fresh cilantro
  • Preheat oven to 375°. Wash short ribs, pat dry. Rub on all sides with CHILI 9000, using about 1 tablespoon. Place on a foil-lined baking pan. Bake at 375° for 1 hour. Remove the casing from the chorizo sausage and place in the pan with the short ribs for the second half hour of cooking. This removes a lot of fat from the meat and gives the chili great flavor. Remove the meat from the oven and place in a large stockpot. Add the onion, remaining CHILI 9000, GARLIC, salt, tomatoes and water. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally to break up the tomatoes. Spoon off the fat (if any) as it rises to the top. Half an hour before serving, remove the beef short ribs from the pot, cut the meat into bite-sized pieces and place back in the pot. Discard the bones. Toss fresh cilantro into the pot for the final 10 minutes of cooking or top each bowl with a sprinkle. Serve with your favorite chili toppings.

    Prep. time: 10 minutes
    Cooking time: 3 hours, 15 minutes
    Yield: about 3 quarts