Election Day is just around the corner.

Have you decided on your meal that day? It could be a time to celebrate or maybe wait another four years for change. Whatever the outcome we should celebrate the right to vote.

Around my house we don’t discuss politics, it gets too heated. My wife actually hides her list of ballot choices. That's fine with me. I'd rather talk about food. The subject is pretty straight forward. You cook it this way and it comes out fine. In politics you never know what the politicians are cooking up.

Maybe I should run for some kind of office? I can see it now, “Vote for Chef Magoulas, He’s the Coolest -- A Recipe in Every Pot.” Not catchy enough?

On Election Day most people will probably order food delivered, such as wings, pizza or subs. You know, something quick and easy. Everyone can sit around with their favorite beverage and wait on the election returns.

Not in my house . . . no, no, no. With a chef in the house, my family wants me to cook. My wife does not understand fast food delivery. She thinks it’s me coming home and cooking something fast! Maybe I should run for some kind of office and, if elected, I would be out of the kitchen for a while. No such luck. I can see it now. Before the meetings started, I would be expected to whip something up for everyone or prepare food for open forums. I think I’ll stay in the kitchen, that’s what I know.

OK, now it’s food time. How about some snacks to go with your beverages or at least until your food delivery shows up?

Seasoned Roasted Peanuts with Dried Fruit


A container of roasted peanuts, unsalted (around 16 oz.)

1 tablespoon chili powder

1 tablespoon kosher salt (or to taste)

1 /2 teaspoon cayenne pepper

2 cups dried fruit (whatever you like raisins, cherries, cranberries)

2 tablespoon melted butter

Place peanuts in bowl, coat with melted butter, and then coat with seasoning. Mix fruit with peanuts and enjoy.

Hard Boiled Eggs with Crabmeat


4 ounces lump crabmeat

1/2 stick celery, finely chopped

1 tablespoon mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

3 tablespoons chopped fresh parsley or cilantro

Salt and freshly ground black pepper

6 hardboiled eggs, peeled, halved, and yolks removed


In a medium mixing bowl, combine the crabmeat, celery, mayonnaise, Dijon mustard, lemon juice, cooked egg yolks and parsley. Season to taste with salt and pepper. Spoon the crab mixture into the egg halves. Transfer the filled eggs to a platter and serve. Can be made ahead of time and tightly wrapped and refrigerated.

Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or costa.magoulas@daytonastate.edu.

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