With a chill in the air, this Slow Cooker Corn Chowder recipe from Spice Islands may be just what you’re looking for. The prep time is 20 minutes, and while you’re away, your slow cooker simmers the ingredients for 8 to 9 hours.

Pick up a a crusty loaf on the way home, or refrigerator rolls from the fridge, or some saltines or oyster crackers.

You can also cook this recipe on the stove top, cook time 25-35 minutes.

For a heartier meal, substitute 6 sausages, sliced, for the bacon. We used chicken sausage flavored with garlic and spinach.

RECIPE: SLOW COOKER CORN CHOWDER

Ingredients For 10 One-Cup Servings

 
Preparation

1. COMBINE bacon, potatoes, corn, onions, broth, water, garlic salt, pepper and turmeric in the slow cooker. Cover and cook on HIGH for 8 to 9 hours, or until potatoes are tender.

2. STIR in milk and cheese. Cover and heat until cheese melts, about 2 to 3 minutes.

3. GARNISH each bowl with chives, if desired. Serve hot.

Stove Top Method

1. PLACE bacon, potatoes, corn, onions, broth, water, garlic salt, pepper and turmeric in stock pot. Cover and bring to a boil.

2. REDUCE heat and simmer 20 to 30 minutes or until potatoes are tender. (Add 1 additional cup of broth, if needed).

3. ADD milk and cheese, and stir until cheese is melted, about 5 minutes.

Find more tasty recipes at SpiceIslands.com.

FOOD 101: WHAT IS CHOWDER?

To many Americans, chowder is a soup with fish or seafood as the main ingredient. However, as with the recipe above, there are non-fish chowders such as corn chowder and chicken chowder.

In any chowder, potatoes and other vegetables are typically added. The soup was originally enriched with salt pork fatback (the fat from the back of the pig) and thickened with flour or crushed soup crackers—two ingredients that define a chowder. In the recipe above, bacon stands in for the fatback.

The name “chowder” derives from the French word for the pot in which such a soup was cooked, chaudière, from the Latin caldaria. The word came to New England via Newfoundland, where Breton fishermen tossed some of the day’s catch into a large pot to make soup.

That soup was originally thickened with crushed ship’s biscuits (hardtack); today flour is used.

WHAT IS HARDTACK?

Hardtack (or hard tack) is a simple water biscuit (cracker) made from flour, water, and sometimes, salt. Baked to remove most of the moisture for a long shelf life, it was sustenance for travelers. Merchant seamen, sailors and soldiers saw more of it than they’d have liked.

The name derives from the British sailor slang for food, “tack.” Other names include cabin bread, pilot bread (rations for the ship’s pilot), sea biscuits, ship’s biscuits and sea bread. There are numerous pejorative names for the hard, flavorless rations. One is “dog biscuits,” because people fed them to dogs until the more nourishing and pet-specific dog biscuit was developed.

You can still buy hardtack, known in modern times as water biscuits and saltines. Paired with moisture-rich foods—cheeses, dips, soups, spreads—they are quite enjoyable.

Yesterday we presented a table’s worth of wines that are perfect for Halloween. With names like Phantom, Sinister Hand and Velvet Devil, they add fun to the occasion. Check ‘em out.

Today, it’s beer. Our source is the new book, “The Brewtal Truth Guide To Extreme Beers,” by Adem Tepedelen—an award-winning and entertaining writer who adds “music pairings” to enjoy with each particular brew.

The book promises—and delivers—“the brewtal truth” about beers on the edge—more than 100 of them. It’s a terrific guide to extreme styles, and an informative and fun read even if your beer tastes are more moderate.

There are some imports, but the majority of the selections are American craft beer. The book is a great gift for anyone who is serious about beer. Find it on Amazon.com.
 
 
Bloody Beer
Brewer: Short’s
Location: Bellaire, Michigan

Called “the godless offspring of Bloody Mary and a beer,” this is not a simple case of adding tomato juice to beer. This 8.5% A.B.V. is brewed with tomatoes, celery seed, dill, horseradish and peppercorns. Website.

Damnation
Brewer: Founders Brewing
Location: Grand Rapids, Michigan

This Belgian Strong Pale Ale with an A.B.V. of 7.75% is a relative lightweight among the other contenders here. But the author notes, “…it’s the kind of incredibly flavorful beer that could convert someone into a believer and save a soul from a lifetime of drinking bland pale lagers.”Website.

Devil Dancer
Brewer: Russian River Brewing
Location: Santa Rosa, California

Who’s up for a triple IPA with an A.B.V. of 13% and “a tongue-numbing amount of hops?” How’s this for poetry: “Between the malt avalanche and mountain of hops, a veritable floral/fruit/spice cornucopia develops. It smells like a farmers’ market in the heat of summer. Website.

Ghost Face Killah
Brewer: Twisted Pine Brewery
Location: Bellaire, Michigan

The ghost in the name is bhut jolokia, the ghost chile—the hottest in the world. “It will have even the most diehard heat freak howling in pain,” says the author. Hmm. Website.

Labyrinth
Brewer: Uinta Brewing
Location: Salt Lake City, Utah

The A.B.V. on this baby is a hefty 13.2%, “wine strength.” (The book features brews up to 21.92%.) If you’re going to be stuck in a labyrinth, a bottle or two of this rye barrel-aged black ale with licorice will make you forget where you are. Website.

Unearthly
Brewer: Southern Tier Brewing Company
Location: Lakewood, New York

How about an Imperial IPA with an A.B.V. of 9.5% and “an uninhibited infusion of hops?” Website.

There are many non-spooky names that amuse: Alpha Dog, Beer Geek Brunch Weasel, Double Bastard Ale, Hardcore IPA, Hopsicle, Palate Wrecker, Red Rice Ale, Shark Pants, Siamese Twin, Victor/Victoria and Voodoo Donut Maple Bacon Ale (named for one of our favorite donuts from Portland, Oregon), from starters.

But beyond the flashy names, these are beers crafted with skill, love, and a touch of heavy metal music.

How can you resist this book?

[2] Dried New Mexico chiles. We got these on Amazon (photo © El Molcajete).

[3] Mexican oregano, from Savory Spice Shop (photo © Savory Spice Shop).

[4] Hominy can be purchased in cans, ready to use, or in bags of dried kernels, which need to be soaked overnight (photo © Goya).

People gather to remember deceased friends and family members, and to feast in their honor. You can learn more about it here.

Mexican food is a de rigeur (we’re not sure if the Spanish equivalent is de rigor) part of the celebration.

Ingrid Hoffmann, host of the Univision’s Delicioso and author of Latin D’Lite: Delicious Latin Recipes with a Healthy Twist, sent us this recipe for pork pozole.

Pozole is a hominy-based stew, usually made with pork shoulder; some people prefer chicken pozole.

Bowls of shredded cabbage, avocado, radishes, chopped cilantro, and lime wedges are set on the table so that each person can garnish his or her pozole to taste. Tortillas and Mexican beer complete the course.
 
 
RECIPE: PORK POZOLE

Ingredients For 4 To 6 Servings

 
For The Garnishes

 
__________________

*If you prefer, buy dried hominy and soak overnight.
__________________

 
Preparation

1. PLACE the chiles in a heatproof medium bowl. Pour the boiling water over the chiles. Let stand until soft, about 30 minutes. Drain, reserving ¼ cup of the liquid. Cut the chiles lengthwise in half and discard the stems and seeds. Transfer to a blender or food processor and purée with the reserved liquid. Transfer to a bowl and set aside. Meanwhile…

2. HEAT 1 teaspoon oil in a Dutch oven over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer the pork to a plate.

3. ADD the remaining 1 teaspoon oil, onion, and garlic to the Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the chile paste (purée) and oregano and mix well.

4. RETURN the pork to the Dutch oven. Add the broth and hominy and bring to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, until the flavors are blended and the pozole thickens slightly, about 1 hour. Season with salt.

5. SERVE: ladle the pozole into soup bowls. Allow each guest to top their pozole with cabbage, avocado, radishes, and cilantro, as desired, and serve lime wedges on the side for squeezing.

Hominy is made from dried maize (corn) kernels that have been treated with an alkali (such as limewater) in a process called nixtamalization.

After treatment, the kernels are more easily ground, nutritional value is increased, flavor and aroma are improved. Hominy is then used in the production of tortillas and tortilla chips (but not corn chips), tamales, hominy grits and many other foods.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Your wine store should feature some “special Halloween wines” if you’d like to serve (or make a gift of) a theme wine. While it might take some time to track down all of the following wines, consider this advance notice for a sophisticated Halloween event next year: a tasting of Halloween-appropriate wines.

Intrepid searches are certain to find more options, but here’s a good starting list.

HALLOWEEN RED WINES

Les Sorcières
Producer: Clos des Fées
Area: Roussilon, France

A syrah-based wine from the southeast edge of France, this vineyard’s name means “the walled vineyard [clos] of the fairies.” “Les Sorcières,” the name of the blend, means “the witches,” one of whom is featured on the label, flying through the skies of Roussilon. Here’s the website.

The name of this line translates to “the devil’s goalkeeper,” and the bottle does feature the head of the devil (or is it his goalkeeper?) at the neck. Reds include Cabernet Sauvignon, Carménère, Malbec and Merlot; white wines are listed below. We couldn’t find the English version, but here’s the Spanish website.

The Dead Arm Shiraz
Vintner: d’Arenberg
McLaren Vale, Australia

To wine industry professionals, this wine’s name is not sinister—but no one at the party will know that. This top-of-the-line shiraz is made from old vines, which are known as “dead-arm” grapevines because, with age, a fungus known as grape canker slowly kills one or more of the branches. (There’s a benefit here: Fewer branches reduces the yield of the vine and intensifies the flavor in the grapes.) The elegant label features the d’Arenberg family’s coat of arms and a cordon rouge, but all of the wines from this vintner have colorful names. Check out the website.

Phantom
Vintner: Bogle Vineyards
Area: Clarksburg, California

Made in Yolo County, near Sacramento, the label describes the wine as “mysterious and hauntingly seductive.” The label features a rendering of creepily gnarled old vines, which look like they could snatch you and have you disappear. The wine is a blend of old vine Zinfandel, Petite Sirah and old vine Mourvèdre. To our knowledge, no old vines have actually snatched any living thing. Website.
Phantom Rivers Wine: Assorted Varietals
Vintner: Phantom Rivers Wine
Area: Central Coast, California

As with Casillero del Diablo (above), the spookiness is in the name of the winery, not a particular bottling. Whatever varietal you’re looking for, you’ll find it. Red offerings include Cabernet Sauvignon, Merlot, Mourvèdre, Petit Syrah, Pinot Noir, Rosé, Syrah, Zinfandel and a dessert Zinfandel. The whites are listed below. Website.

Sinister Hand
Vintner: Owen Roe
Area: Wapato, Washington

This grenache-based wine features a severed hand on the label. The image references an Irish legend where, in a race to be the next king of Ireland, one of the contenders severs his own hand to win. The wine may taste better if you don’t know the legend. Here’s the website.

Spellbound: Assorted Varietals
Vintner: Robert Mondavi
Area: Lodi, California
The Spellbound line features a ghostly moon on a black label. Inside the bottle: your choice of Cabernet Sauvignon, Merlot, Petite Sirah and Petite Sirah Reserve, plus Chardonnay. See them all at SpellboundWines.com.

The Velvet Devil Merlot
Vintner: Charles Smith Wines
Area: Walla Walla, Washington

With bold lettering and a prominent forked trident, this wine screams “Halloween.” The Broncho Malbec voodo-art motif and the King Coal Cabernet/Syrah blend skeleton king fit right in; and if you need more, the Boom Boom! Syrah features a lit bomb. Check them all out on the company website.

HALLOWEEN WHITE WINES
Casillero del Diablo Reserva
Vintner: Concha y Toro
Area: Central Valley, Chile

As noted above, this line also offers Chardonnay and Sauvignon Blanc.

Phantom Rivers Wine
Vintner: Phantom Rivers Wine
Area: Central Coast, California

As noted above, this winery also makes Muscat.
Kidnappers Vineyard Chardonnay
Vintner: Craggy Range
Area: Havelock North, New Zealand

This wine is named after Cape Kidnappers in Hawke’s Bay, New Zealand, which itself is named for a 1769 attempt by local Maori to abduct a member of Captain Cook’s crew (details). Little did either side know back then that the area would become a great spot to grow Chardonnay grapes. Website.
Spellbound: Chardonnay
Vintner: Robert Mondavi
Area: Lodi, California

See the notes under Halloween Red Wines, above.

And think of what a great night you’ll have, wearing a costume and tasting these wines. Perhaps the dress code should be: dress like one of the wines you’ll be tasting.

So today’s tip spans the wonderful world of tomato juice, and what you can do with it.

First point: While it seems as if tomato juice should be “generic,” like milk, our taste test in search of the best tomato juice was eye-opening.

Some brands were so bland, they needed vast amounts of seasoning—lemon juice, sea salt—to be palatable. Others were delicious right out of the can or jar.

It’s not surprising, since different companies pay more (or less) for the best (or average) tomatoes.

So buying a better brand isn’t mission-critical if you’ll be adding vodka, hot sauce and horseradish; but for other uses, treat yourself to the best (our favorite is Knudsen’s).

TOMATO JUICE COCKTAIL (VIRGIN MARY)

A plain glass of tomato juice turns into a flavorful refreshment with the addition of seasonings.

 
Add yogurt and blend a tomato smoothie!

On a cold day, heat a cup of tomato juice in the microwave, with some of the seasonings above. It’s “tomato soup lite.”

COCKTAILS

The Bloody Mary (and its numerous variations) is just one drink that uses tomato juice. Look up others, including the Cubanita (rum), Last Not Least (Scotch and cream), Prairie Oyster (Cognac, egg yolk), Red Devil (Irish Whiskey) and Sangrita.

The Red Eye mixes tomato juice with beer (don’t knock it until you’ve tried it).

GENERAL COOKING

Use tomato juice as all or part of your cooking liquid. We make a deconstructed stuffed cabbage by cooking cabbage and meat balls in tomato juice.

Cook beans, lentils and other legumes, or spinach, collards, kale and other greens, in tomato juice for a snappy flavor.
SAVORY SORBET/GRANITA

Tomato sorbet or granita, with basil or other herbs, is a delicious palate cleanser. You can serve it year-round between courses, or as a summmer desert (we serve ours with a cheese straw).
SOUP BASE

Make soup with a base of tomato juice instead of vegetable or chicken broth. Toss in vegetables and seasonings, and add optional beans, lentils or other legumes. Serve it plain or over rice or pasta.
SPANISH RICE

A childhood favorite, we loved the reddish-rice Mom made with cilantro, garlic and sometimes, black beans.