STEVE INSKEEP, host:
OK. The Bond franchise may be in suspended animation. Susan Stamberg's cranberry relish franchise is not. In fact, maybe the Bond film could be resurrected by a single whiff of the concoction our correspondent makes each year - cranberries, sour cream, horseradish. Susan puts it on our air each Thanksgiving time, but never has she done it quite like this.
(Soundbite of music)
SUSAN STAMBERG: I sent the receipt to Coolio, author of "Cookin' with Coolio: 5 Star Meals at a 1 Star Price" and platinum selling Grammy winner.
(Soundbite of song, "The Winner")
COOLIO (Rapper): (Rapping) It's time to take it to its full potential. Peep this and drop some game on the instrumental and...
STAMBERG: Is this Coolio?
COOLIO: Yes, ma'am.
STAMBERG: My first rapper.
COOLIO: I tried your relish recipe last night.
COOLIO: It was good. The color is a little weird. But it was actually quite good. I had some smoked turkey in the refrigerator, so - and I put some on a sandwich and I put a little tiny bit of mustard on the other bread and a little tiny bit of mayo and I melted some cheese on top and I put the relish on the other slice of bread.
STAMBERG: Wait, you put the relish in with the sandwich?
STAMBERG: You know, I never would have thought of that. But why not? I mean, Mama Stamberg's shocking pink - okay, Pepto-Bismol pink - colored cranberry relish is great with leftover turkey, although I never ate it with mustard and mayo. Why not? It got the Chef Coolio seal of approval, although he is not crazy for that title.
COOLIO: I am the Ghetto Gourmet. Hey, check this out. I'm Coolio with the flow. The neighborhood ghetto-est type superhero (unintelligible) Shaka Zulu, man. I am the Ghetto Gourmet.
STAMBERG: Coolio's getting excited, as he did about my recipe - including, as it does...
COOLIO: Diced onion, cranberry and horseradish. And I prefer the spicy horseradish. And one twist I added on to it too, I put in a dash, just a little, little, little small amount of - you know that really hot Thai hot sauce?
(Soundbite of laughter)
STAMBERG: I know it. I love it - but never considered adding it, and mustard, and mayo. Plus, he forgot to say the sugar and the sour cream. But Coolio believes in fusion cooking. On his online cooking show, he makes Mexitalian and Blasian - that's black plus Asian - so naturally he'd fuse Mama Stamberg's.
COOLIO: We'll now call Mama Stamberg's and Coolio's Wild Cranberry Pinkout.
(Soundbite of laughter)
STAMBERG: Listen, this is very presumptuous of me, but you are a rap artist. Is there any way you can turn this recipe into rap?
COOLIO: I could. I could. You know - (rapping) you take some cranberry, a little bit of horseradish and some onions. Now I got a relish fetish. Mama Stamberg. That's what ya'll heard. It's Coolio, not Stamberg, with some cranberries, a little bit of onion, y'all, and some horseradish. Now I got a fetish for that relish. And it's Pinkout. Better pull your drink out.
STAMBERG: Oh, hello.
(Soundbite of clapping)
COOLIO: I had to censor it. I had to censor it.
STAMBERG: Oh, I appreciate that. But, my goodness. Thank you so much. Coolio, the rap artist, helping us to celebrate the holidays. A very Happy Thanksgiving to you, Coolio.
COOLIO: Same to you. Same to you. Happy Holidays, everybody. I am Coolio with the flow. The Ghetto Gourmet, and I got a fetish for that cranberry relish.
STAMBERG: And I am Susan Stamberg, NPR News. I too have a fetish for cranberry relish.
(Soundbite of song, "Gangsta's Paradise")
COOLIO: (Rapping) Even my mama thinks that my mind is gone. But I ain't never crossed a man...
INSKEEP: And you can find the traditional recipe for Mama Stamberg's Cranberry Relish at npr.org.
(Soundbite of song, "Gangsta's Paradise")
COOLIO: (Rapping) You better watch how you talkin', and where you walkin' or you and your homies might be lined in chalk. I really hate to trip, but I gotta loc'. As they grew I see myself in the pistol smoke, fool. I'm the kinda G the little homies wanna be like. On my knees in the night, sayin' prayers in the street light. Been spending most our lives living in the gangsta's paradise.
INSKEEP: This MORNING EDITION from NPR News. Transcript provided by NPR, Copyright NPR.
Susan Stamberg first broadcast her mother-in-law's "sounds terrible, tastes terrific" relish recipe on All Things Considered in 1972. This year, she asked rapper and chef Coolio to taste the Pepto-Bismol-hued Thanksgiving dish: "The color is a little weird, but it was actually quite good," he reports.
What's missing from Gangsta's Paradise? Cranberry relish, of course. So NPR's Susan Stamberg sent her mother-in-law's "sounds terrible, tastes terrific" recipe to Coolio, Grammy Award-winning rapper and author of Cookin' with Coolio: 5 Star Meals at a 1 Star Price.
"The color is a little weird, but it was actually quite good," Coolio says, after sampling the Pepto-Bismol-hued relish on a smoked turkey sandwich with mustard, mayo and melted cheese.
Chef Coolio believes in fusion cooking -- on his online cooking show, he makes Mexitalian and Blasian (that's black plus Asian) culinary creations -- so naturally he improvised a little on Mama Stamberg's recipe: with a dash of really spicy Thai hot sauce.
He suggests the new concoction be called "Mama Stamberg and Coolio's Wild Cranberry Pinkout" -- and he even improvised a few verses in its honor:
You take some cranberry
A little bit of horseradish
And some onions.
Now I got a relish fetish.
That's what you heard.
It's Coolio, not Stamberg
With some cranberries
And a little bit of onion, y'all.
And some horseradish.
Now I got a fetish
For that relish.
And it's Pinkout.
Better pull your drink out.
"I had to censor it," Coolio admits. "Happy holidays."
Mama Stamberg's Cranberry Relish
This relish has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches and with roast beef.
Makes 1 1/2 pints
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," Stamberg says. "I'm sure there's a setting on the food processor that will give you a chunky grind, not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy and shocking pink. ("OK, Pepto-Bismol pink.")