A Little Bit Comfort, A Little Bit Rock 'N Roll

"T" FOR TEXAS AND A "T" FOR TENNESSEE

2011-06-24T07:48:00.011-05:00

In an earlier post, I had talked about looking for a good recipe for a Black-Eyed Pea Salad. I came across many that were different in their own unique ways and so with a little tweaking on a "Texas Caviar" recipe, this Tennesse girl came up with a version that makes any southerner stand up and take notice. This recipe is SO good. Rumor has it that the Black -Eyed Pea Salad did originate in the East Texas town of Athens. Athens is now known as the "Black-Eyed Pea Capital of the World." They still throw a Black-eyed Pea Jamboree each year. Midsummer is peak harvest season for the "Athens Cowpeas", so it's appropriate that this salad be a part of our Independence Day celebration this year. I'm going to pack some up and head to Southern Illinois for the weekend of the 4th. Big Mom's family reunion is that Saturday @ Karel Park. The following recipe makes about 8-10 servings and can be refrigerated up to a week. Feel free to put your own spin on it. A couple of days after we first tried it, I mixed it with some fresh Pico de Gallo to switch it up a little bit and it was great. Throw in some diced avacados, cilantro, and some sour cream on the side for a great garnish for any Mexican/TexMex dish. Enjoy!!

TEXAS CAVIAR-TENNESSEE STYLE

4 Cups black eyed peas, (I used canned, drained and rinsed, but cook your own if you want, just be sure to let them cool way down before mixing anything with them.)
1 Cup celery
4 Oz chopped Green Chiles
1/4 Cup red bell pepper, finely diced
1/2 Cup purple onion, diced
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp Worcestershire Sauce
1 1/2 Cups Italian Dressing, enough to cover peas
Garnish with cilantro and green onions, both the whites and tops. It all looks great on a bed of Red cabbage leaves.
In a large glass bowl combine all ingredients, except the garnish, stirring well. You may need to add more dressing to cover peas. Marinate, covered and refrigerated for 24 hours, preferably, but at least for 4 hours. Drain any excess dressing and spoon onto shallow serving bowl lined with the red cabbage leaves. Sprinkle cilantro and green onions on top.
TIP: Mix with home made Pico De Gallo (Fresh is Best!!) or a small can of Rotel (mild or hot) for another variation.

At Home On The Range Catering
Nashville, TN 615-525-8336
lisagschmidt@hotmail.com
Comfortcook

Flavors Of Cinco De Mayo

2011-04-29T09:55:00.002-05:00

As I was stuck in traffic this morning in front of my favorite little neighborhood grocery, Comptons (mentioned in past posts for their superb meat department) I noticed that along with a great sale on split chicken breasts, always buy them on the bone, Thank You!, they have pork butts on sale for 98 cents a pound. This is not the cheapest I've seen them, but a very decent price and I'm always ready to go "Pork." So, I am putting the pork butt on my shopping list for the weekend and plan on making some Pork Adobada sometime soon. I have spoke about this recipe before , but it is definitely worth another mention. It is so easy and soooo GOOD! Great leftovers and if you need to, it freezes well, also. I love the taste of authentic Mexican food and this dish has all those deep, rich flavors that are so satisfying and just tastes like nothing else. "Nothing else" in my neighborhood, that is! (Ok, maybe those folks on the corner of Town Valley Court and Tea Garden may have a similar recipe, but I know I've got this convered on Pekoe Circle.)
So read the recipe below. Go find a good deal on a Pork Butt and try this dish. If you love Pork, you'll put this one in the recipe box and go back to it again and again. If you love complex, interesting, deep flavors, you'll love this. If you have a crock pot and want to razzle dazzle some company with something totally different and impressive and have time to sit and spend time with them instead of fretting over a stove...this dish is the one for you. Damn! Just try this dish! Don't be intimidated by roasting the peppers. It's good to learn a little trick every now and then, plus you'll feel like a million bucks and proud of yourself after you do it and wonder why you avoided any recipes that called for roasted peppers before. It is a whole new method to adding a lot of flavor to your cooking. It may not be the most complex of Mexican dishes, but it sure as heck isn't Taco Bell! After this you'll be ready to try the Chili Rellenos with Picadillo recipe. That one has some really interesting flavors going on...raisins, cinnamon, clove...I know the combination sounds strange to us gringos, but wow...it is delicious. For sure Chili Rellenos its a lot more more hands on than this, but they are both great ethic additiosn to your recipe box.

COMFORTCOOK
"AT HOME ON THE RANGE CATERING"
Nashville, TN 615-525-8336
http://www.comfortcook@gmail.com/

PORK ADOBADA

Ingredients:
6 New Mexico Anaheim dried red chilies
4 dried Ancho peppers (These are the dark red dried peppers. Dried Poblanos, actually)
1/2 cup cider vinegar
1 medium onion, chopped
5 garlic cloves, chopped
1 tablespoon ground cumin
1 cup chicken stock
2 tablespoons frozen orange juice concentrate
2 tablespoons brown sugar
2 tablespoons tomato paste
1-2 teaspoon olive oil
1 tablespoon all-purpose flour
3 lbs lean pork, cut into bite-sized pieces (I use Pork Butt , but you could use a loin.)
salt and pepper, to taste

Directions: Tear chili pods into pieces, removing steam and reserving seeds. Place chili on baking sheet, preheat oven to 350 degrees. When oven is hot roast the chili for 10 minutes. Place the chili in blender container. Bring the chicken stock to a boil, add cider vinegar and pour over chili. Allow to sit for about 10 to 15 minutes to soften chili. Add orange juice concentrate, tomato paste, brown sugar and cumin. Blend into a smooth paste, add 1 tablespoon of the chili seeds and blend until smooth. Warm olive oil in skillet, add onions and garlic. Saute until onions begin to brown lightly then pour onions into crock pot. Toss the pork with 1 tablespoon of flour. In same skillet add pork cubes and brown stirring frequently. May need to brown the meat in batches to ensure even browning,. As meat is browned, transfer to crock pot. When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits. Pour into crock pot along with chili sauce, stirring well. Cover and cook on low 4 to 5 or until pork cubes are tender. Serve with some great garnishes such as Cilantro, grated cheese or Queso Fresco, diced tomatoes, onions, lettuce, lime wedges, Sour Cream and flour and corn tortillas. Let everyone build their own combination. Have lots of Frosty, Cold, Barley Pops (BEER!!) on hand!! El- Schlurpo!

BIG TIP: The Pork Butt is a moister cut of pork than a loin and pork tenderloin would just disintegrate in a crock pot after that amount of time. Pork Loin would work but would be drier. Also, ANYTIME you are using your crock pot, add a layer of foil to the top before putting the crock pot lid on. And NEVER!!! take the lid off during the cooking time. I know it sounds like an exaggeration, but you lose 20 - 30 minutes cooking time each time you "peek" in your crock pot. Have Faith!!

Fry, Baby, Fry!!

2011-02-17T11:00:00.002-06:00

I love deep fried anything. I mean really- pickles, wings, fish, potatoes, chicken, mushrooms, I even have a great recipe for a terrific fried Milky Way bar! My Euro-Pro deep fryer is a prized appliance in my kitchen that gets a steady workout. A lady was on a local TV show here in Nashville the other day and she had just won the Blue Ribbon at the Tennessee State Fair with her Deep Fried Cheese Grits (on a stick) with a tangy hot and sour sauce. You gotta appreciate that about us southerners. Not only do we have the grits , we have the grits to fry 'em, too.

One of my favorite childhood treats was when my Mom would make her Onion Rings. When my brother Allan came home from boot camp, that was one his requests.....some of Mom's onion rings. Hers are not like the thick, beer battered pub grub many of us are familiar with. They are actually thin and crispy, kinda like the Tony Roma ones they make into their famous onion loaf. Mom's was the recipe I had used for years and still love. I just happened to see a great picture of some onion rings in a magazine and they looked delicious. Not all batter-y, you know ..like the kind where you take a bite and the whole onion comes slithering out of the crust. I hate that! Nine times out of ten, they're piping hot and when you take that first bite, you end up looking very unsophisticated trying to keep it off your tongue and trying to not burn the roof of your mouth that the cheese on the pizza always gets. Yes, I have lots of experience eating onion rings, so even tho I love the old family favorite, I came up with what I have to say is quite possibly the best onion ring I have ever eaten. Consensus at The Schmidt House (and yes I know how that sounds) confirm my opinion and what really put this recipe over the top, is that when Sam came by for lunch, he heated some up in the microwave and they were just as crisp as they'd been the night before. A great revelation for a snacker like me. Listen folks, these are really good and I hope you'll try 'em. This is a great batter for all kinds of vegetables, chicken tenders, even seasoned fries. starch is I can't wait to do deep fried pickles next. Go Fry something.....it does a body good!!

Schlurp (!) Big and Crispy Onion Rings

2 Cups Buttermilk
3 Tsps Creole Seasoning-Tony's
2 Cups all Purpose flour
2 tsps sugar
4Tsps baking Powder
2 TABLESPOONS of cornstarch
2 tsps blk pepper
1/2 tsp Cayenne pepper
1 Large or 2 small Vidalia ( or sweet yellow) onions (
Peanut oil for frying

Preheat oven to 250, heat oil to 360

In a mixing bowl put 2 cups buttermilk
In another bowl, combine, the flour, baking powder,cornstarch, blk and cayenne peppers, sugar and creole seasoning.
Peel the onions and slice crosswise into 1/2 inch slices. Carefully separate into rings.
(You can prepare the onions a half hour ahead and hold the rings in ice water, at this point)
Positions a wire rack over a baking sheet. Dip the rings, one at a time, in the buttermilk and shake off any excess. Dredge the slices into the seasoned flour and shake off any excess flour. Dip the battered ring into the buttermilk again and back into the flour. Shake off any excess and transfer to the wire rack. Repeat with remaning rings.
Position a 2nd wire rack over a baking sheet and place in a warmed oven. Fill a large heavy dutch oven with 2 inches of oil, or use a deep fryer, heating both to 360. Temeperature is key!
Fry the rings in batches, adding only a few at a time to keep separate, until golden brown or when they float to the surface. About 2-3 minutes. Remove from oil and place rings onto warmed wire rack and salt them immediately. Keep warm in the oven while frying the remaining rings. Be sure to bring your oil up to temperature between batches. Salt each batch immediately when you bring it out of the oil.
Serve hot and listen to the Crunching and Mmmmmmm!!!!!!!!!!

Comfortcook @gmail.com

lisagschmidt@hotmail.com

At Home On The Range Catering

615-525-8336
www.comfortcook@gmail.com

LOVE!!!!!

2011-02-11T11:43:00.008-06:00

One of the most important rules of romance is that if you are going to get flowers for your beloved, remember it is the coup de grace if you send them to her place of work so she can have that moment of girlish glory among her peers, proving that she does indeed have someone who loves her enough to send her overpriced flowers. Think of it like this...it's kind of like why guys drive those big ole trucks with those ridiculously huge tires. You know they do it for their buddies to appreciate. And maybe to make up for what they may lack in other areas. It can't be easy jumping up into that big ole thing and those knobby tires have got to be tough on the tush. It's all about the show...you know... it's human nature wanting to show off a little. Now, you could get by with bringing some flowers and a box of candy home on that day...but there's nothing like that big swell of emotion that every girl gets when she sees the top of a big bouquet passing thru the office. Us girls would be lying if we didn't admit that we all get a certain feeling in our stomach and that we hope those flowers land in front of us. It makes you, the thoughtful, romantic boyfriend, husband or lover (or as in Geraldo's- case, all 3!) the most desirable man on the planet . And just so you gals know it, it's perfectly alright to take your flowers home and share them with that marvelous man who thought enough of you to take the time to make a call or two to make sure your day was special. You can leave them on your desk at work, certainly, but it is nice that the man who footed the bill gets a chance to see how his dollars stacked up. Take a few out and put them in a bud vase for your desk. That way you can be reminded each day (hopefully for at least a week) at home and at work, that you are indeed....adored. You may get lucky and get held up at a stop light and the folks in the car next to you will spot your flowers or balloons and know that you are very special to someone and that their better-half had better have something valentine-y for them when they get home. And yes, balloons work, too. Just make sure you get an embarrassing amount that will make a statement.

There's not a thing wrong dropping by the corner market for your sweetie's flowers. Just try not to get stuck buying the cellophane wrapped spring bouquet that has already "sprung." Pick out something that's fresh 'cause a bunch of wilted flowers says, deadbeat and you didn't care enough to send the very best. Crappy flowers are all that's left? Well then you're better off with helium balloons, a very mushy card and a big, BIG heart-shaped box of some fine chocolates. Having said that.... let me add that there are some great floral options available if you decide to pick up something on your own to bring home to the missus. Many of the large grocery chains have a great selection of many different flowers that you can pick and choose from to make your own clever creation. With the right touch, any proper suitor can pull this off. First of all, buy the kind of flowers your sweetie likes. Don't buy roses just because they're everywhere this time of year. I used to not be such a big fan of roses...seemed overpriced and didn't last very a long if you asked me, but since I've been growing them in my home garden for a few years I have truly learned to appreciate just how beautiful and special they are. Just make sure you put some thought into it. Any flowers you give her are going to say more to her than any words you could ever come up with. NOT getting her flowers will also say more to her than you could ever apologize for!! If your girl likes sunflowers, then make it sunflowers. If it's carnations or daisies well, you get the picture. You can't go wrong with a beautiful spring bouquet. This time of year we are all looking for some signs of spring. Especially with this freaky winter with all the cold and snow. The love potion here is the thought you put into it. If you purchase them yourself, put the flowers in a pretty vase (not one from home this is the time to spring for a new one and they will be located right there in the floral department) and tie a little bow or some pretty raffia around it to spruce it up a little. (Ok, look up raffia in your online dictionary...I'll wait.) You could also wrap the flowers in floral paper and give them that "Florist Bought" look. There's really nothing wrong with taking flowers to your special valentine, but really if your valentine works with other valentines...the delivery at the ole place of work still garners the biggest smiles. Along with some chocolate a nice romantic card and maybe a cutsie teddy bear for those girls who still like their "toys." Teddy bears aren't really my thing....now my "Toys" are geared more for the big girls...if you know what I mean. Those are fun to get, too!!

Have fun! After all, this is the time we all get the chance to be silly in love and say and do goofy things. Most of all, turn on the romantic in you and let the love of your life know how very much she (or he) is loved.

lisagschmidt@hotmail.com

comfortcook@gmail.com

AT HOME ON THE RANGE CATERING (615)525-8336

Labels: Valentine's DayLink: http://www.pictureframes.co.uk/pages/saint-valentine.htm

2011-01-23T16:10:00.009-06:00

FOR THE LOVE OF FRYING........

I love, love, love really good fish and chips, but unfortunately I have not had them as often as I'd like. That's not to say I haven't ordered them many times. It means they weren't so good most of the time. But, when they've been good, I have returned and ordered them again. Why take a gamble when you have a sure thing? Here in Nashville, I have eaten good fish and chips at, let's see....3 places. I'm not implying that they don't know how to make fish and chips here in Nashville. Not at all. I'm sure there are plenty of places that I haven't even heard of that have terrific fish and chips. It's just that when I go out to eat, I have usually targeted in on something in particular that I am craving and when I order what I want and it's really good, well, that place becomes the place for that particular goodie. Makes perfect sense to me.
So, what to do when it's too damn cold to get out and you have that hankerin' for some beer battered, fried goodness? You go to the freezer, get out your cod loins.(yes, cod loins, who knew?) dig into one of your favorite "all purpose" cookbooks, get a recipe that sounds good and get to work. My ole faithful recipe book is the Better Homes and Garden New Cookbook. They have an annual one that updates yearly and I have the one from a couple of years ago. It's their limited edition, breast cancer awareness one. It's pretty and yes, it is pink.
I found a recipe that sounded just right. Geraldo found a leftover (how did that happen?) Foster's beer in the back of the fridge and we were on our way to fry town.
Like every good southern cook, I have a deep fryer on my counter. I cranked it up to 375 and got to work on the chips. Fries, that is and did them the 2 cook version (that's another blog.) I got the "chips" cut, blanch fried and popped into the freezer before fry #2, and went to work on the fish. I cut the "loins" in half and made the batter exactly as the recipe says. I don't fool around with batter. Anything with flour and baking powder in it, is too much like baking to me. There's some chemistry going on in there and I don't mess with anything that starts bubbling before you start cooking it! I did some shrimp, too, only with a different batter. Some seasoned flour and cornmeal, egg and some milk. They were delicious, also. And I'll post the recipe another time. They were a perfect pairing for this fish fry platter.
So, after the 2nd fry on the chips* (see recipe below) I put them into a 300 degree oven, dipped the fish into the beer batter, fried them to a golden brown. Served it all up with with homemade tartar sauce, lemon wedges and authentic pub-style malt vinegar. They were great, folks. No kidding. I impressed myself and I don't do that as often as I'd like.You gotta make these. Use a good brand of frozen steak fries for the chips to make it easier on yourself and use one more piece of fish than you think you'll need. Somebody's gonna want that extra one, trust me. And drop some globs of the batter into the hot oil and you'll have crumblies just like Captain D's. Only fresher, lighter and much tastier. Cheers!!

Beer Battered Fish and Chips
Ingredients
1 pound fresh or frozen skinless fish fillets, about 1/2 inch thick
1-1/4 pounds medium potatoes (about 4)
Shortening or cooking oil for deep-fat frying
1 cup all-purpose flour
1 cup beer
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Coarse salt (optional)
Tartar Sauce(optional)
Malt vinegar or cider vinegar (optional)
Directions:
1. Thaw fish, if frozen; cut into 3x2-inch pieces. Rinse fish; pat dry with paper towels. Cover and refrigerate until needed.
2. For chips, cut the potatoes lengthwise into about 3/8-inch-wide wedges. Pat dry with paper towels. In a 3-quart saucepan or deep-fat fryer heat 2 inches of shortening or cooking oil to 375 degrees F. Fry potatoes, one-fourth at a time, for 4 to 6 minutes or until light brown. Remove potatoes and drain on paper towels. Sprinkle lightly with sea salt. When all are fried, transfer potatoes to a wire rack on a baking sheet, arranging them in a single layer. *Put into freezer before 2nd fry. After 30 minutes in the freezer, and making sure your oil is still at 375 degrees, fry the chips a second time until the "chips" are golden brown and as crisp as you like. Keep warm in a 300 degree oven.
3. Meanwhile, for the batter, in a medium mixing bowl combine flour, beer, eggs, baking powder, 1/2 teaspoon salt, and the pepper. Beat with a rotary beater or wire whisk until smooth. Dip fish into batter. Fry fish in the hot (375 degrees F) fat, one or two pieces at a time, until coating is golden brown and fish begins to flake when tested with a fork, turning once (about 3 to 4 minutes). Remove fish and drain on paper towels. Transfer fish to another baking sheet; keep warm in the 300 degree F oven while frying remaining fish. To serve, sprinkle with sea salt or coarse salt. Don't forget the tartar sauce, lemon wedges and malt vinegar on the side. I like to have options.

Lisa Rilying-Schmidt "Comfortcook"
At Home On The Range Catering
615-525-8336
comfortcook@gmail.com
lisagschmidt@hotmail.com

SPAGHETTI AND MEATBALLS

2011-01-12T11:46:00.006-06:00

Sam called last night at the last minute wanting to know if he could cash in a couple of his food vouchers for something off the new stove. First of all, I haven't handed out any food vouchers and when he called, I was already planted in the sunroom with wine in hand. Too many good leftovers in the fridge, so Geraldo and I were cleaning out the shelves to make room for new groceries. Which translates to no cooking for me. Okay, I did cook some egg noodles to go with the leftover broth from the beef short ribs I'd made on Sunday. But, that was the extent of my time at the stove last night. So, I told Sam that I might cook tonight. I started thinking about what needed to be cooked and what was easy. And what makes enough for a small army. The light bulb in my head went off when I thought of the ground chuck in the refridgerator and all the pasta I have in the pantry. And I get home early enough to cook some sauce, so I'm thinking Spaghetti and Meatballs. Now, there are a kazillion recipes for spaghetti and meatballs and this one is a really good one. (See older post "On Top Of Spaghetti" for another). It does take a little time, but it's so worth it. On a day like today when the weather's a mess and you can't go anywhere, get in the kitchen and play. I always have these ingredients on hand. Of course I do. I have a mini grocery store and butcher shop at The Schmidt House. Just ask Geraldo. But, you know? It sure makes sense when you need a can of cream corn or some chopped green chillies. And you never know when you might need a spring roll wrapper! Makes me a popular neighbor, too. I have been called upon more than once to pull a rabbit out of my hat and save them a trip to the grocery store. And that's why I get those last minute phone calls from my boys checking to see what Mama's got on the stove for supper. You see, "Mama don't stove" like she used to, not since those boys got out of the house. Best to call ahead and make a reservation. Or better yet, check to see if the kitchen's even open!.......Here's the recipe.

SPAGHETTI AND MEATBALLS

Meatballs:
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, finely chopped and Sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped parsley

1 tsp dried oregano

Scant bit of cream or half and half, to moisten the bread crumbs
Salt and freshly ground pepper
1 cup pure olive oil

Tomato Sauce:
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, finely chopped
2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
1 bay leaf
1 small bunch parsley
Pinch red pepper flakes
Salt and freshly ground pepper
6 basil leaves, chiffonade

Spaghetti:
12 cups water
Salt
1 pound #8 or #9 spaghetti
Freshly grated Parmesan cheese
Garlic Bread:
1 stick soften butter
4 cloves minced garlic
1 country loaf, cut into 3/4-inch slices

Directions
For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, (do not rinse and reserve some of the pasta water if needed to thin sauce), toss spaghetti in sauce, serve with meatballs and Parmesan cheese.
For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

www.comfortcook.blogspot.com

At Home On The Range Catering

615-525-8336

HOW THE GRINCH ALMOST STOLE CHRISTMAS....Dinner

2010-12-28T12:05:00.011-06:00

"There is no sadder story of cooking woe, than that of Lisa and her kitchen stove."

One of the biggest cooking days of the year would have to be Christmas, right? And this year we had relatives coming and no telling who else walk through our door at any given time, throughout the day. I was on top of my game. Had my menu all made out, the groceries were laid on the counter with care; in hopes that deliciousness soon would be there. Yep, I'd done most of the prep work for our holiday meal a couple of days in advance and was feeling the stress dissipate. One of those days was the entire afternoon dedicated to the baking and structuring of a three layer Red Velvet cake. Wait. What? Three layers? Not 4? That sounds odd, doesn't it? Well, thus began the slowly, but oh so surely, demise of my oven and any chance of keeping and maintaining a temperature of 350 degrees.

350 degrees. The temperature that every cake mix recipe, cookie baking recipe and bird roasting recipe command you to bake with. Even if you get the opportunity to start out high, say 450 or 400, you are eventually going to have to fine tune your entree to 350 degrees.

With my four layers of beautiful, red cake batter in their new parchment lined baking pans, I double checked my oven thermometer and when we hit it straight up on 350, I gently slid in the 4 pans and set my timer for a couple minutes shy of the suggested baking time. Even at this point, because of my tumultuous history with this oven, I knew I had to be on the ball and keep an eye on things. Well, this was the beginning of what was to come in the 3 days ahead, with a turkey breast to roast, a ham we would glaze and bake, 7 pounds of scalloped potatoes and a ridiculous amount of Yankee dressing. All waiting for and counting on the oven from hell not to fail.

After getting through the best 3 out of 4 layers of red velvet cake, held together with 6 bamboo skewers and a bucket full of stucco, I mean cream cheese frosting, I managed to hold the cake together after the initial collapse. You just cannot bake a cake at varying degrees and expect the layers to turn out right. This is baking, folks, Ugh. Getting it close is not an option. Good thing I checked the cake the night before our dinner, cause sure enough, when I brought it in to show Geraldo, it was split open like something out of a Jules Verne movie. More frosting please! And this time it held together long enough for me to make that initial cut and share my baking perils with my guests just in case the house of cards came tumbling down. The cake tasted really good.....but it took a lot of architecture to hold those layers together.

The turkey breast I had brined to ensure it's juicy goodness, ended up baking anywhere from 450 to 250 with no 350 at any time. I didn't think it would ever get done and when it did, my juiciness had dried up like a river bed in death valley. The dressing? Luckily, Geraldo likes drier, crunchy dressing. I did not know that before Christmas Day. (Or maybe he was doing what he does and trying to make me feel better when I fall short in the cooking department.) Now, the potatoes were good. I had par boiled them a bit the day before in order to speed up the cooking time and that turned out to be a foresight of genius. And 5 kinds of cheese, a bechemel sauce and starch is going to taste good, no matter what.

Our family was together and when we sat down to eat, all that angst disappeared and again I learned the lesson that it's not what's on the table...it's who's around it.

I've been online the last couple of days emailing descriptions of various kinds of ranges back and forth and taking home pictures of our new stove. Nope, I don't know for sure what it will be yet, but Convection is most definitely in my very near future and a warranty. A big, fat warranty.

HAPPY HOLIDAYS and HAPPIEST OF NEW YEAR'S

A COOKIE ENCORE

2010-11-30T12:33:00.007-06:00

COOKIE TIME IS HERE ......Cookies move to the head of the class during the holidays and folks get crazy with their cookie recipe swaps. I first printed this recipe a year and a half ago, but I know that its asking a lot for any readers to go to the archives or the recipe list and find something interesting in here, so I'm making it easy and sticking this recipe in your face....again. Cause it's that good.

OUR FAVORITE CHOCOLATE CHIP COOKIE

Baking good cookies usually doesn't happen the first time a novice baker pulls out a recipe, cookie sheet and a mixer. Nope. Even that first time you slice into a roll of prepared cookie dough, chances are you're gonna be disappointed with the results. Too many things can go wrong if you aren't experienced in the fine art of baking cookies. You have to have a dependable oven, and by that I mean one that doesn't fluctuate in temperature 50 to 75 degrees, and you better know the difference in baking times for a dark colored, light colored, or shiny cookie sheet. Do you really have to put the cookies 2 inches apart? And do you grease the pan even if the batter has a whole stick (or two) of butter in it? What difference does it make if I don't know if the flour in my canister is All Purpose or Self Rising? And nobody who doesn't bake regularly has brown sugar on hand that isn't as hard as a brick.....surely you can just double the amount of regular sugar the recipe calls for. Right? I can...right? Hmmmmm....
People, this is why some folks who cook don't bake. It's like chemistry. An exact science. Strict guidelines. You have to measure. And plan ahead...... like making sure you have some ingredients at room temperature. Don't try to mix in that stick of butter straight from the fridge. Ain't gonna happen.
Even the prepared cookie dough in the tube can fail miserably if you get any of the aforementioned rules wrong. The wrong pan or 25 degrees too hot or even when it says bake for 9 to 11 minutes and you're off by 1 minute and you start smelling that cookie smell.....by then it's probably too late and you're cookies bottoms are toast. It takes time, patience and batches of cookies to begin to feel remotely confident that every batch you bake is gonna turn out great. The margin for error is high simply because too many things can go wrong.
I do not use shiny cookie sheets anymore. I keep a thermometer in my oven. I buy parchment paper now. But most importantly, I read the recipe all the way through before I begin and I follow the recipe exactly. Using real measuring cups with actual amounts listed on the side and measuring spoons. A measuring teaspoon spoon and a measuring tablespoon spoon. I guess you could say I act more grown up when I'm baking. I save the experimentation and over seasoning for the more easily adaptable (or repairable) casseroles and meat loafs.
I have to admit that since I really applied myself a few years ago my baking has improved. I don't play around when I'm baking. I'm dead serious and not nearly as much fun as I am when I get to pull out all my herbs and spices, cheeses and creams. Nope, not much fun until after the baking, that is. Then it's payday!! There's nothing like that bite of something chocolaty or gooey when it's still warm from the oven. I am a Hero then. A real chip off the ole June Cleaver!
I'm still not as confident baking as I am with my pots and pans, skillets and grills, but I'm gonna keep at it till I can call myself a baker and mean it. And I'll scrape the brown bottoms of cookies in the meantime!!
Below is our favorite Chocolate Chip Cookie Recipe here at The Schmidt House.....Nothing fancy here and no big secrets. I got it off the bag of Gold Medal flour a coupla Christmas' ago and they're great. So be brave... and get your butter out, check your brown sugar and cut you some sheets of parchment paper. We're gonna bake us some cookies!!!

BUTTERY CHOCOLATE CHIP COOKIES

1 1/2 cups butter or margarine, softened

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

1 tablespoon vanilla

2 eggs

4 cups Gold Medal® all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 package (24 ounces) semisweet chocolate chips (4 cups)

1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool. Pat yourself on the back and ENJOY!!!

A Little Bit Comfort, A Little Bit Rock 'N Roll: Brine It For "GOODNESS" Sake!

2010-11-20T15:11:00.000-06:00

A Little Bit Comfort, A Little Bit Rock 'N Roll: Brine It For "GOODNESS" Sake!

Brine It For "GOODNESS" Sake!

2010-11-20T13:27:00.019-06:00

Here I go again, so for those of you who have heard this sermon before, I apologize. And if you haven't followed my lead....time to do so. For any new converts, I want to share of the very best cooking tips I know of and one that is so essential this time of the year, in particular.
I have gone on and on in past blogs about the benefits of brining a bird. Big bird, little bird, fried or roasted. If you've never tried it, do yourself a favor and make this the year you take that leap of faith and take a walk on the wild side....so to speak. When I first started brining my holiday turkey a few years ago, brining was not really very mainstream, but you can bet a few really great turkey recipes had brining as a big part of that magic ingredient lots of us could never quite put our finger on or get right. Now brining is out of the closet and rightfully so. The method is front and center of every Thanksgiving edition of all the cooking magazines and on every Food Network rerun between now and Christmas. I like to think I was cutting edge: You know.....brining when brining wasn't cool.
There are several brining recipes out there and you can pretty much count on all of them. The trick is to get the right ratio of saline (salt) and liquid. I am a purist, using water or a combination of apple cider and water, with salt, but the newest versions offer up all kinds of concoctions adding peppercorns, any poultry herb or seasoning you usually reserve for the bird, and some of the good ole southern versions, use sweet tea or tea bags. Yes, really.
I guarantee you will have the moistest turkey ever and everyone will ask you how you did it. I brine anything with wings before roasting, frying or baking. So, go find a big, ole cooler and get ready to knock their socks off with your new Thanksgiving tradition.
I'm giving you the link to Alton Brown's recipe 'cause you brining doubters might trust his credentials more than mine. Why him being a Food Network Star, Food Scientist, Referee of the Iron Chefs and all....I'd say he has some "chops" and knows his "stuff"-ing. You'll thank me later when you become a convert and baptize your bird in brine for the first time.
My version? I use water and salt, a cooler and some ice. An elementary version of My Roasting Recipe? Simply said......
Rinse your brined turkey and dry well. Make sure you pat the skin dry. Then I put unsalted butter under under the skin of the breast and legs, and smear lots more all over. Then salt and pepper inside and out, and a few sprigs of fresh sage, parsley and thyme in the cavity with a split, unpeeled onion. Last year I threw in a couple of carrots cut in two and a coupla ribs of celery with the leafy tops. I don't go coo-coo with rosemary because I think it's a bit too strong, tho it does look pretty as a garnish on the platter. I am fortunate that I have fresh herbs year 'round (thanks, Geraldo!!!) and one of my happiest moments is when I go out to harvest them for a big holiday meal. I keep a small saucepan of unsalted butter on a warm back burner so I can baste the turkey for the last hour of cooking. I also use the turkey drippings to baste with. (All this goodness at the bottom of the pan mixed with a little flour and chicken stock make for a delicious pan gravy.) I start my bird breast side up and high heat. Around 400-425 for 45 minutes, till the breast starts getting nice and golden brown, then I adjust the oven to 350 and cook till a meat thermometer reads 180. (Don't cook your turkey for 4 hours like folks used to. That's a little long, unless you got a giant turkey. That's a whole 'nother blog!!) Make sure to read the cooking and time directions that come on the label of your bird and go by that. And please, do use a meat thermometer when you think it might be done. Rotate the turkey in the oven for even browning and if any parts start getting too brown, use some aluminum foil to cover them.
Let your finished turkey rest on the counter, tented in foil for at least 30 minutes before carving. There is a lot of cooking still going on after it's out of the oven. Pinch yourself off some of that good crunchy skin when no one's looking and cut a chunk of white meat from the neck end, or a piece of dark meat from the bottom of the thigh if you prefer the dark meat. The point is, you have wrestled this delicious piece of art for 2 days, brining and roasting, and deserve first dibs. And let's face it....if you're like me, you can't wait any longer....Get 'ya some!! I feel that's just good, quality control. Now, go brine a bird and see what I've been squawking about!
Below, from the Food Network, online and published in this month's Thanksgiving edition of their magazine, is this great recipe from Alton Brown.
ALTON BROWN'S BRINING & ROASTED TURKEY RECIPE
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

I am.....
COMFORTCOOK@gmail.com
And we are....
"AT HOME ON THE RANGE CATERING" lisagschmidt@hotmail.com
Nashville, TN- 615-525-8336
I would love to hear from you!!!

I've Missed Y'all!!

2010-11-11T12:28:00.003-06:00

Forgive me, Food Friends, for taking such a long sabbatical from the blogging world. I got caught up in the day to day drama that makes the world go 'round and me tired at the end of the day. Yes, I was working 8 to 5 and was tired of looking at a computer screen by the end of the day, much less spend more time at a keyboard. I no longer had the luxury to sit around in the afternoon thinking of smart, witty and clever things to blog about. It was time to get up and hit the bricks and help put some real food on the table. Earn my worth, so to speak. I prefer blogging, but the pay is lousy!

'Nuff said! Tho, I am still on the clock from 8 to five, Monday thru Friday, I am back for a bit altho it may be inconsistent and not quite as witty. I want to spend some time sharing some food and family stories over this holiday season. I love this time of year when a turkey gets star billing and a side dish completes the story. A food lover's favorite time of the year....along with Easter ham, Memorial Day picnics, summer barbecues, hot dogs / burgers on the 4th of July and the big labor Day finale of any and all things grillable. Food is never out of season, I just think it really gets the most attention when the leaves begin to turn and families gather inside around tables loaded with family favorites, old and new, Grandma's favorite pumpkin pie recipe, some smarty pants trying a new stuffing, and those delicious Christmas cookies that deserve their own cookbooks.

While I begin to think of something inspirational and thoughtful to blog about, I hope you will take the time to go back into the Ole Comfortcook archives and brush up on some seasonal recipes and stories. I'll be back with you soon. I've missed our time together and I'm looking forward to "seeing" you again soon!

AS GOOD AS IT GETS

2010-02-20T08:55:00.029-06:00

Hey Nashvillians and Carolinians!

Harris Teeter has Crab Legs on sale for $2.99 a pound! Geraldo stopped at the Brentwood Harris Teeter (LOVE that store) and picked up a big bag for 17.00 bucks that was marked down from $38.00 ($6.99 a LB)! Crab shells will be flying tonight at The Schmidt House. (Yes, I know how that sounds!)

Now, I'm not a person who sits down and eats a lot of any meal at any one sitting. I'm usually pretty tired of what makes it to the table if I've been the one doin' the cooking. I am one of the Quality Engineers in The Schmidt Kitchen (yes, I know how that sounds, too!) along with Geraldo, so there's been lots of tasting going on before the final dish hits the table. So I'm a little tired of it, quite frankly. You could say that dinner and I have been pretty intimate up to that point. I eat a little with everyone, but I'm usually up and down and up and down. But, believe me...I make trips back! I didn't get this way doing aerobics at the dinner table. But, like I've said a dozen times before...give me a table laden with appetizers and finger foods and I am one happy grazer. That's by far my favorite way to eat. A taste of everything and not a lot of any one thing. "Variety they say is the is The Spice Of Life......" Oh please... that was a cheap shot.

The one exception? Well now, I can park myself at a table and put away some crab legs. We used to go out to a favorite sports bar (slash) "all-you-can-eat" crab leg joint and this way before seafood was bastardized at those International Buffets (ugh!) Geraldo would say he'd just take a book. I do indeed take my time with the sweet crustaceans and there's been occasions when we prolly could have used a co-signer!

Crab legs? I like mine simple and often.

Here's a couple of easy ways to cook 'em....

Crab Legs

To boil crab legs, simply fill a large stock pot half full of cold water and bring to a boil. Add a tablespoon of salt and the seasoning of your choice, if any. I usually quarter a lemon and add some Old Bay or Zatarain's Crab Boil to the water. When the water begins to boil add the crab legs and reduce the heat to medium. Allow them to simmer for about six minutes. Take the crab legs out of the water, drain and they are ready to eat. I don't rinse mine, cause I like the seasoning on the shells.

TIP: If you prefer to steam them, use a wide, deep pan and just a couple of inches of water, which can be seasoned, like suggested above. Bring the water to a rapid boil, put the crab legs in a colander in the water or just drop them in...reduce to a medium simmer, cover and let them steam for about 10minutes. You can also grill them, but that deserves it's own post. There's lot of ice cold beer involved with that method and I'm not talking about on the crab.

Melt some butter in the microwave, grab some dish towels and make some elbow room at the table. Lemon wedges on the side and hush anyone who bemoans the fact that you have to "work too hard" to eat them. Sissies. Those are the usually the folks who never cook....ever! Food folks know you gotta put some love and a little effort into anything that comes out delicious! Get to crackin'! And always.....Comfort and Joy!

COMFORTCOOK

"At Home On The Range Catering"

615-525-8336

www.comfortcook@gmail.com

lisagschmidt@hotmail.com

SOUTH OF THE BORDER

2010-02-19T12:29:00.010-06:00

As I was stuck in traffic this morning in front of my favorite little neighborhood grocery, Comptons (mentioned in past posts for their superb meat department), I noticed that along with a great sale on split chicken breasts (always buy them on the bone, Thank You!) they have pork butts on sale for 98 cents a pound. This is not the cheapest I've seen them, but a very decent price and I'm always ready to go "Pork." So, I am putting the pork butt on my shopping list for the weekend and plan on making some Pork Adobada sometime soon. I have spoke about this recipe before , but it is definitely worth another mention. It is so easy and soooo GOOD! Great leftovers and if you need to, it freezes well, also. I love the taste of authentic Mexican food and this dish has all those deep, rich flavors that are so satisfying and just tastes like nothing else. "Nothing else" in my neighborhood, that is! (Ok, maybe those folks on the corner of Town Valley Court and Tea Garden may have a similar recipe, but I know I've got this convered on Pekoe Circle.)

So read the recipe below. Go find a good deal on a Pork Butt and try this dish. If you love Pork, you'll put this one in the recipe box and go back to it again and again. If you love complex, interesting, deep flavors, you'll love this. If you have a crock pot and want to razzle dazzle some company with something totally different and impressive and have time to sit and spend time with them instead of fretting over a stove...this dish is the one for you. Damn! Just try this dish! Don't be intimidated by roasting the peppers. It's good to learn a little trick every now and then, plus you'll feel like a million bucks and proud of yourself after you do it and wonder why you avoided any recipes that called for roasted peppers before. It is a whole new method to adding a lot of flavor to your cooking. It may not be the most complex of Mexican dishes, but it sure as heck isn't Taco Bell! After this you'll be ready to try the Chili Rellenos with Picadillo recipe. That one has some really interesting flavors going on...raisins, cinnamon, clove...I know the combination sounds strange to us gringos, but wow...it is delicious. For sure Chili Rellenos its a lot more more hands on than this, but they are both great ethic additiosn to your recipe box.

COMFORTCOOK -
"AT HOME ON THE RANGE CATERING"
Nashville, TN 615-525-8336
http://www.comfortcook@gmail.com/

PORK ADOBADA

Ingredients:

6 New Mexico Anaheim dried red chilies
4 dried Ancho peppers (These are the dark red dried peppers. Dried Poblanos, actually)
1/2 cup cider vinegar
1 medium onion, chopped
5 garlic cloves, chopped
1 tablespoon ground cumin
1 cup chicken stock
2 tablespoons frozen orange juice concentrate
2 tablespoons brown sugar
2 tablespoons tomato paste
1-2 teaspoon olive oil
1 tablespoon all-purpose flour
3 lbs lean pork, cut into bite-sized pieces (I use Pork Butt , but you could use a loin.)
salt and pepper, to taste

Directions:
Tear chili pods into pieces, removing steam and reserving seeds.
Place chili on baking sheet, preheat oven to 350 degrees.
When oven is hot roast the chili for 10 minutes.
Place the chili in blender container.
Bring the chicken stock to a boil, add cider vinegar and pour over chili.
Allow to sit for about 10 to 15 minutes to soften chili.
Add orange juice concentrate, tomato paste, brown sugar and cumin.
Blend into a smooth paste, add 1 tablespoon of the chili seeds and blend until smooth.
Warm olive oil in skillet, add onions and garlic.
Saute until onions begin to brown lightly then pour onions into crock pot.
Toss the pork with 1 tablespoon of flour.
In same skillet add pork cubes and brown stirring frequently.
May need to brown the meat in batches to ensure even browning,.
As meat is browned, transfer to crock pot.
When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
Pour into crock pot along with chili sauce, stirring well.
Cover and cook on low 4 to 5 or until pork cubes are tender.
Serve with some great garnishes such as Cilantro, grated cheese or Queso Fresco, diced tomatoes, onions, lettuce, lime wedges, Sour Cream and flour and corn tortillas. Let everyone build their own combination. Have lots of Frosty, Cold, Barley Pops (BEER!!) on hand!! El- Schlurpo!

BIG TIP: The Pork Butt is a moister cut of pork than a loin and pork tenderloin would just disintegrate in a crock pot after that amount of time. Pork Loin would work but would be drier. Also, ANYTIME you are using your crock pot, add a layer of foil to the top before putting the crock pot lid on. And NEVER!!! take the lid off during the cooking time. I know it sounds like an exaggeration, but you lose 20 - 30 minutes cooking time each time you "peek" in your crock pot. Have Faith!!

Rum Balls!!!!

2010-02-10T12:15:00.005-06:00

My friend Debbie made these Rum Balls for a get-to-gether we had last week. They are so delicious and she swears they are very easy to make! They do have bit of a punch, so be forewarned and just so you know, the alcohol isn't baked or cooked out. Try 'em, cause they are really delicious!!! Great recipe, Debbie...Thanks So Much!

Chocolate Rum Balls

1 Box (12 ozs.) Vanilla or Chocolate Wafers
1 c. chopped finely nuts (I used pecans)
1 c. confectioners’ sugar (divided)
1 c. semi sweet chocolate chips
½ c. light corn syrup
1/3 c. bourbon or rum (I used ½ c. rum)

In a medium-size mixing bowl, combine crushed wafers, pecans, and 1/2 cup confectioners' sugar; set aside. In a double boiler over simmering water, melt chocolate morsels with corn syrup. I did melted the chocolate chips in the microwave. I placed the chips in a microwave glass dish, and put them in for 20 seconds, stirred and then placed back in for 15 seconds, and then 10 seconds thereafter until they were melted. Add Bourbon or rum; stir until smooth. Pour chocolate mixture over wafer mixture. Stir to combine thoroughly. Shape mixture into 1-inch balls; place on waxed paper.
Place remaining confectioners' sugar in a shallow bowl. Roll balls in confectioners' sugar; place on waxed paper in a container, adding more waxed paper between layers, or place in small paper or foil candy cups. Store in airtight container for about 3 days before serving. Store for up to 2 weeks.Makes 4 dozen. I keep them in the refrigerator.
Have fun and enjoy!

So Fond of You!

2010-02-04T14:36:00.007-06:00

Valentine's Day is a great time to break out the old fondue pot that has been collecting dust and cobwebs since Aunt Helen rushed out to Bed, Bath and Beyond to check off a wedding present from you gift list. Yes, in the seventies and then for a retro return in early 2000, you had to have one. No God-fearing southern lady who deemed herself a Hostess who be caught dead without that little ceramic kettle and matching long stemmed forks. What a romantic notion of the wonderful cocktail parties ahead or for the young newlyweds consumed with wedded bliss....Ah yes, once upon a time we all think the nights and months ahead will be filled with all those romantic times when we lovingly gaze into the eyes of our soul mate over a melted cauldron of bubbling Gruyere' and feed one another Godiva dipped, chocolate strawberries while draped over a mound of red velvet pillows...toasting one another in front of a cozy fire listening to cool jazz and Michael Buble' CD's. (Is it getting hot in here, or is it just me?)
Fast forward years later.....If we ever used the fondue pot once, I'm sure it became a hassle and the results were not near what was expected and the final result became a pain in the arse as you tried to get all your ingredients together, not burn the cheese and get your fella to stop acting like an old married man and "play along." Face it...he's ready to get to # 7 on your list of 1-10. And that's giving him some credit.
Here's an easy one to help you get back on the Fondue wagon again. Valentine's Day is coming up. It's the first Sunday this year without Football....he'll be bored and a little lost. This is a perfect time to reinvent an old classic.

CLASSIC (and Easy) CHEESE FONDUE

Basic Cheese Fondue Recipe

2 Garlic Cloves, Cut in Half
(2 cups) Dry White Wine
(1/2 lb) Gruyere Cheese, Shredded
(1/2 lb) Emnenthaler Cheese, Shredded
(1 tbsp) Lemon Juice
(2 tbsp) Flour
(3 tbsp) Kirsch
(1/2 tsp) Nutmeg
(1/2 tsp) Paprika
Pepper
1. Rub the garlic inside the fondue pot then discard.
2. Pour the white wine and lemon juice into the pot and turn on the burner.
3. Let the wine and lemon juice warm up without boiling.
4. Reduce heat and add the shredded cheese.
5. With a wooden spoon, mix well and stir regularly.
6. Add remaining ingredients.
7. Add pepper to taste.
8. If the mixture is too hard, add wine. If the mixture is too soft, add cheese.
9. Dip bite size pieces of bread or vegetables.
10. Let the freshly dipped pieces cool off for a few seconds, then enjoy and repeat but no double-dipping!
Note: Italian or French bread (baguette) makes excellent dippers when cut into small pieces. You can also try mild green or red peppers, zucchini slices, steamed broccoli or cauliflower or whatever else you're in the mood for.

Chicken Chile Rellenos Recipe

2010-02-03T13:42:00.000-06:00

Chicken Chile Rellenos Recipe

A LESSON FROM THE MASTER

2009-04-19T16:32:00.013-05:00

One of my favorite days lately has been the one that I spent with my Mom. I guess you could say that she's The "Original Comfortcook"....from a long line of Comfort Cooks. In the next few posts I'm going to share some of my favorite "Mom Dishes" and perhaps you'll begin to understand why I'm such a foodie and why I love to "Play" with my food. She can still cook circles around anybody I know, just smaller circles now and maybe not as fast...but oh boy! That great taste is still in there. I can prepare it exactly like her...step by step, ingredient by ingredient and it never tastes the same. I know many of you know exactly what I'm talking about. It's that Mother's Love...I just know it. I think my sons are beginning to appreciate that from their own Mama's kitchen. There's something in the way Mom holds her mouth or flicks her wrist or something magical, I guess, that I miss. Maybe slight of hand? A kitchen Houdini? I can keep up...but I'll never pass her. She'll always win that race. So with a lot of my childhood favorites, I've just learned to add a little, "somethin, somethin" to give it my own spin and most of the time I end up with a pretty good replica of one of the master's. I've covered her Potato Salad recipe in an earlier blog (see Potato Salad in the recipe list at the bottom of the page) and that still ranks way up there on my all-time favorite list. I made that potato salad yesterday for a friend's cookout and it was a huge hit...again. One fella even grabbed pen and paper right after he'd eaten and asked for the recipe. Just like with so many of her recipes...there are none. Just good ole cookin' know how. I gave him the best recipe I could..at least I told him what all the ingredients are, along with all the steps, proper temperatures, "I always use russets", you know the basics. Folks are just kinda on your own from that point on. Unlike with her baking, I've never seen Mom measure anything that goes into that potato salad. I get it pretty darn close....or so I think till I eat hers again!

Another one that is so simple and so delicious is her cheese salad. Not the Pimiento Cheese salad of the south. Close. But this, too has a quirky little difference. She uses pimiento stuffed green olives and Miracle Whip. Now, I'm a Mayo girl, but Mom is Miracle Whip all the way. I don't think she even has any mayo in her house. That pleases Geraldo to no end. He's a M.W. kinda guy. So, of course he prefers her potato salad to mine..(but would rather both of us leave out the olives!! Geraldo's not an olive man.) You gotta try this cheese salad someday. I'm gonna share the recipe in the next blog. It's so good and my brother Allan and I will still fight over that last bit. I went shopping and bought the ingredients to make it when I was home because she always makes it for us and I sure don't want to lose the opportunity to learn her version of a childhood favorite. You have to use real American cheese. Don't even suggest any "processed cheese product" or mention the V word!! It's not an inexpensive dish to make...but it's totally worth the extra bit to make a really superb product. I had it for my lunch at work for 3 days. It's great just on plain white bread, but it's also excellent when prepared like a grilled cheese. So, I bought the right cheese and she had all the other ingredients so, we got busy as she stood close by and guided me thru the process. I remembered the hand cranked food grinder that she used to screw onto the edge of the counter to make this stuff. She's stepped up to the food processor now and that makes things a little easier. I miss the nostalgia of the food grinder, tho. And man, she's funny...funny "Ha Ha", I mean! We were putting the green olives in the food processor and I asked how many and she said "Well, however many olives you want. How olive-y do you want it?" So, I dropped in a coupla handfuls and started to put the top on the processor and she stopped me..."Put more olives in there! That's not enough! You want it olive-y, don't 'cha?" And I did. I did want it olive-y. So, therein lies the mystical part of figuring out her dishes. You just gotta make it till it tastes right. Until it takes good...just like Mom's. Oh yeah, I left Allan some Cheese Salad in a butter tub for him to pick up. I'm a thoughtful little sister (ahem) and besides, there's no better judge of that particular dish than him!

This is a great recipe for Coconut Pie...Mom's version is another kind that takes patience and time standing over the stove cooking the custard. This is an easier version and it's good. In fact, it's a prize winner from a little old lady in North Carolina that made this for every church supper she ever attended.....Yes, this one has won blue ribbons and County Fair accolades.....but it's not like my Mom's. Hers is THE BEST! I'll include that when I get into her recipe box again and get a copy!! Yes, there's a written down recipe for that pie. Mama don't play when it comes to baking.....

AMAZING COCONUT PIE

A great family favorite.This is one of the simplest recipes for a delicious dessert I've ever tried. Now, I'm not one to judge you if you use a premade pie crust, but you may find you have a bit of filling leftover and how do I know that? Yep, I used a premade Pillsbury "rolled -out" pie crust and it was great. Everytime!

Preheat the oven to 350°F.
1 Unbaked 9-inch pie shell
1⁄4 cup butter, softened to room temperature
1 cup sugar
1⁄3 cup buttermilk
2 large eggs
1⁄4 teaspoon salt
1 teaspoon vanilla
1⁄2 package (31⁄2- to 4-oz.) shredded, sweetened coconut
1. Place the oven rack in the middle position.
2. Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Add buttermilk. Add eggs one at a time. Add salt and vanilla. Fold in coconut. Pour filling into pie shell. Bake about 40 minutes, or until top is firm and crust is golden brown. Cool completely on a rack. Store loosely wrapped in wax paper in the refrigerator.

Y I E L D : 8 S E R V I N G S

2009-04-05T11:30:00.009-05:00

DELI-CIOUS !!!!

This past week at work I was introduced to a new sandwich. Not a new kind of sandwich, really just an old favorite with a new name. They call it "The New York Yankee". I guess it gets that name from the use of all the kosher meats and the deli stamp on the preparation, but ....it's a dandy sandwich, no matter what you call it. Maybe I could make my own version and call it ..."The New Yankee Doodle Dandy." (Now, that's cute!)

So anyways.....This particular heaping helping of kosher delights is a 2 inch thick stack of Corned Beef and Pastrami with Swiss cheese served on seeded Jewish rye with a slathering of good ole yellow mustard. I love Corned Beef and I love Pastami. I love Rye bread and I am definetly a mustard girl...not the mayo type. So this particular sandwich has become a lunch time favorite. I eat one half one dy and eat the leftover half the next!! That justifies the $8.00 price tag. My buddy Nathan who loves good food and appreciates not only the comforting goodness of a perfectly grilled Grilled Cheese, but delights in the flavor filled masterpiece of something as complex and exotic as a genuine N.O.L.A. Muffuletta and I were checking out the menu from that same deli a couple of days later. And, there it was, on the same page as my new favorite tried and true New York Yankee, ... the mouthwatering image of The Muffuletta that instantly gave us pause as we suddenly questioned our lunch decision. What a wonderful quandry to be in!

Now, I remember eating my first Muffuletta straight from the counter of Central Grocery on my first trip to N'awlins. It was like no sandwich I had ever eaten. It's important to note here that I am an olive nut. Black, green, purple, brined, oiled, you give me an olive and I'm all over it. And the classic Olive Salad that is essential to the Muffuletta is filled with olives and capers; those briny little buds that should be a staple in every foodie's pantry along with that garlicky, pickled taste of the Gardiniera; you know the jarred pickled cauliflower, carrots, celery and pepperoncinis. The combination of the cheeses with the deli meats, salami and hams piled high topped with the delicious salty and tangy punch of the olive salad, then squeezed tight into a hearty round bowl of bread, is just about the epitomy of deli decadence. Certainly this is not the sandwich your Mama throws together for a quick snack between meals. We'll keep the bologna around for that; This is The Meal.... The Main Course... The Entree. The Muffuletta doesn't play. It takes your taste buds dancing and makes you feel like you've just experienced something truly different and unique. Like you are somehow transformed into some kind of a fancy-pants gourmet somethin' or another. And you are raised to another level in "Sandwichdom." The Muffuletta is to sandwiches what jazz is to music. Two New Orleans originals. Cool. Like, groovy cool. Special, unique and classy. With so many different things going on and yet when you experience it all together...you end up with a delicious harmonic melody.

So, I'm on a sandwich kick this week, but I'm a little tired of forking out $9.00 to 10 bucks for a sandwich and chips. So, Geraldo took me on a shopping spree (Sam's Club...works for me!) where I stocked up on all kinds of meats, treasure cheese, olives and breads. So, I'm gonna make a batch of Olive Salad that will probably end up on all kinds of concoctions in the following days. I'm excited about getting re-acquainted with an old friend.....The Muffuletta with my new buddy Nathan.

THE MUFFULETTA

The muffuletta, a classic invented by Italian expats in New Orleans, is jam-packed with spicy cured meat, garlicky olive salad, and piles of provolone and Swiss.It's best to prepare the olive salad about a week before making the sandwich to allow the flavors to intensify. The recipe yields roughly 3 extra cups that, when stored airtight, will stay fresh for 1 month. Use leftovers as a zesty salad topping or for a delicious fish marinade.

Ingredients:

Makes 4 servings

Olive Salad:
*2 cups green olives , pitted
1/2 cup Kalamata olives , pitted
1 1/4 cups ready-made giardiniera
2 Tbsp. capers
3 cloves garlic , thinly sliced
1/4 cup celery , thinly sliced
1 Tbsp. Italian parsley , finely chopped
2 tsp. dried oregano
1 tsp. crushed red pepper flakes
3 Tbsp. red wine vinegar
*1/4 cup jarred pimientos
2 green onions , finely chopped (about 2 Tbsp.)
Kosher salt , to taste
Freshly ground black pepper , to taste
1 3/4 cups extra-virgin olive oil

**(Hey, don't fret if you only have pimiento-stuffed green olives..use them instead and leave out the jarred pimientoes.)

Sandwich:
1 (15-ounce) loaf Italian bread , preferably seeded and round (about 12 inches in diameter)
1 1/2 cups olive salad (or more, to taste)
3 Tbsp. oil from olive salad (or more, to taste)
3 ounces capicola ham , thinly sliced
3 ounces Genoa salami , thinly sliced
3 ounces mortadella , thinly sliced
3 ounces provolone cheese , thinly sliced
3 ounces Swiss cheese , thinly sliced
To make olive salad: Lightly crush olives on a wooden cutting board with the heel of your hand. Break up any large pieces of vegetables in giardiniera. Combine all ingredients in a large jar or a bowl with a resealable lid, making sure everything is immersed in olive oil. Stir, cover container tightly, and refrigerate at least 2 days (preferably 1 week). To make sandwich: Halve loaf of bread lengthwise. Spoon olive salad on one side. Spread out olives, breaking them into pieces with your hands, and gently push into bread. Coat other side of bread with oil.Layer olive-salad-laden side of bread with overlapping slices of ham, salami, mortadella, provolone, and Swiss. Top with oil-coated side. Cut loaf into four wedges; serve with Zapp's Cajun Crawtator potato chips and Barq's bottled root beer or mini screwtops of Merlot.

IN MEMORY OF JAZZ

2009-03-24T14:46:00.005-05:00

Our Beloved Jazz 1992-2009

OUR FAVORITE CHOCOLATE CHIP COOKIE

2009-03-01T15:55:00.007-06:00

Baking good cookies usually doesn't happen the first time a novice baker pulls out a recipe, cookie sheet and a mixer. Nope. Even that first time you slice into a roll of prepared cookie dough, chances are you're gonna be disappointed with the results. Too many things can go wrong if you aren't experienced in the fine art of baking cookies. You have to have a dependable oven, and by that I mean one that doesn't fluctuate in temperature 50 to 75 degrees, and you better know the difference in baking times for a dark colored, light colored, or shiny cookie sheet. Do you really have to put the cookies 2 inches apart? And do you grease the pan even if the batter has a whole stick (or two) of butter in it? What difference does it make if I don't know if the flour in my canister is All Purpose or Self Rising? And nobody who doesn't bake regularly has brown sugar on hand that isn't as hard as a brick.....surely you can just double the amount of regular sugar the recipe calls for. Right? I can...right? Hmmmmm....

People, this is why some folks who cook don't bake. It's like chemistry. An exact science. Strict guidelines. You have to measure. And plan ahead...... like making sure you have some ingredients at room temperature. Don't try to mix in that stick of butter straight from the fridge. Ain't gonna happen.

Even the prepared cookie dough in the tube can fail miserably if you get any of the aforementioned rules wrong. The wrong pan or 25 degrees too hot or even when it says bake for 9 to 11 minutes and you're off by 1 minute and you start smelling that cookie smell.....by then it's probably too late and you're cookies bottoms are toast. It takes time, patience and batches of cookies to begin to feel remotely confident that every batch you bake is gonna turn out great. The margin for error is high simply because too many things can go wrong.

I do not use shiny cookie sheets anymore. I keep a thermometer in my oven. I buy parchment paper now. But most importantly, I read the recipe all the way through before I begin and I follow the recipe exactly. Using real measuring cups with actual amounts listed on the side and measuring spoons. A measuring teaspoon spoon and a measuring tablespoon spoon. I guess you could say I act more grown up when I'm baking. I save the experimentation and over seasoning for the more easily adaptable (or repairable) casseroles and meat loafs.

I have to admit that since I really applied myself a few years ago my baking has improved. I don't play around when I'm baking. I'm dead serious and not nearly as much fun as I am when I get to pull out all my herbs and spices, cheeses and creams. Nope, not much fun until after the baking, that is. Then it's payday!! There's nothing like that bite of something chocolaty or gooey when it's still warm from the oven. I am a Hero then. A real chip off the ole June Cleaver!

I'm still not as confident baking as I am with my pots and pans, skillets and grills, but I'm gonna keep at it till I can call myself a baker and mean it. And I'll scrape the brown bottoms of cookies in the meantime!!

Below is our favorite Chocolate Chip Cookie Recipe here at The Schmidt House.....Nothing fancy here and no big secrets. I got it off the bag of Gold Medal flour a coupla Christmas' ago and they're great. So be brave... and get your butter out, check your brown sugar and cut you some sheets of parchment paper. We're gonna bake us some cookies!!!

BUTTERY CHOCOLATE CHIP COOKIES
1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package (24 ounces) semisweet chocolate chips (4 cups)

1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool. Pat yourself on the back and ENJOY!!!

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2009-02-22T15:53:00.007-06:00

IT'S WHAT"S FOR SUPPER TONIGHT!!!

King Ranch Casserole. I have heard about this particular dish for years and everyone always goes on and on about how good it is. I think it would be hard to screw up any dish with chicken and cheese in it, but I know it's been done. There are as many versions of this recipe as there are for Chicken and Rice casserole, and I picked this one because I have everything I need to make it RIGHT NOW, TODAY in my pantry and fridge. Don't let the 2 cans of condensed soup scare you away...there are low sodium and low fat versions available (so I've been told) and anyway...when have you ever had anything that didn't taste good when some Cream of Mushroom or Cream of Chicken soup was thrown in? You gotta hand it to the Campbell's folks..they got that right. Now, there are food blogs out there with the lighter, leaner and (they claim) healthier versions of all kinds of recipes but none of them are going to be posted by anyone who calls her self "Comfortcook." There's your sign!!

Maybe I should preface these recipes with a warning:
"Stop! You are about to enter a food site filled with recipes that are designed to satisfy your every cheesy, bacony, bubbling, mayonnaisey, breaded and deep fried craving you can imagine (and some you have not.)
So leave your guilt at the door and give this lightened (it really is) version of a Texas classic, a try. This is what we're having at "The Schmidt House" tonight. (and yes, I know how that sounds.....)
Everything in moderation, folks!

KING RANCH CASSEROLE

Makes 6 to 8 servings
Ingredients
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Preparation
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

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REDISCOVERING AN OLD FAVORITE

2009-02-16T14:25:00.012-06:00

Geraldo and I went out to eat a couple of times this past weekend and we went to a couple different restaurants that we'd talked about visiting, but had never been to. We usually go to a steak place or Bar B Que, Mexican or Steak and Shake when I'm being spoiled, but I'd been wanting some real food...you know some home cooked, meat and taters food. And I wanted someone else to cook it....and cook for me for a change. Now Gerald and I agree that we are very lucky that we can have a home cooked meal any day ( or night) of the week, as that's pretty much the "norm" here at The Schmidt House. Since cooking is my thing and something I really enjoy doing, I have never really considered making dinner to be a chore..like some folks do. That's because I have other jobs around the house I much more prefer to gripe about. Having said that...I do get the other stuff done...it's just with some moaning and groaning that I begrudgingly dust, vacuum and sweep. Thankfully I have a great partner that helps me keep our home nice. And in return I keep him well fed.

So this weekend, Gerald and I hit a couple of what we here in Nashville call a "Meat 'n Three." That's right...1 choice of meat and 3 sides. I'd say 3 vegetables, but not everybody considers macaroni 'n cheese or fried apples a vegetable. These places are generally opened from early in the morning till around 2 p.m. in the afternoon and are jam packed at lunch with every walk of life imaginable. Just goes to show ya that not everyone is getting some "home cooking" at home and especially not the deep fried, gravy laden, "bake until bubbly" concoctions these small, cramped little cafes serve up on a daily basis.

I have mentioned in earlier posts that I think frying chicken is an art and if you ate chicken at 5 different restaurants, you'd get 5 different versions of the same bird. Brining is an absolute must and no fowl gets past me without a nice, long dip in some salty water. Makes all the difference in the world. Try it...you'll be a convert.

Anyway, I remember from back in my Rock 'n Roll days when I was travelling all the time that when we were up in the "Heartland" i.e. Iowa, Wisconsin, the Plains states, we would see the signs for "Genuine Broaster Chicken" everywhere. Of course we tried it cause many times it was offered right inside the gas station where we were filling up our car. They had the special equipment required to cook the chicken according to the broasting ....technique.... method...... whatever!...it was different..special. Back then the only food available in a gas station was a frozen Tombstone pizza that took several minutes to minutes to heat up in one of those little toaster ovens, or if you were lucky, they had that rolling hot dog heater with some wieners and on a good day, some polish sausage. On a great day, we'd hit a place with Maid Rite sandwiches but that's a whole 'nother story!

Broasted Chicken became a fond food memory and recently I saw a sign at a Texaco near us that they had some. They even have the sign out front with that important looking chicken wearing that fancy hat and brandishing a walking stick in his wing. That's the real deal....or as they say in the south..."Bonafide." But I digress.......

Back to our weekend dining experiences...I ate Fried Chicken at 2 different meat 'n three's this weekend. Both were good...one was better. One had the tastiest, crispiest, brown crust and moist white meat chicken. Had to be broasted, I thought. The other tasted like mine (coincidentally, Geraldo liked it the best) and it was better that average, but nothing like the broasted version. So, I hit the internet to see what made broasted chicken "broasted" and I came across this article that explains it so well. I'd always heard the Colonel had ripped off somebody's pressure cooked chicken recipe and this article sorta touches on that theory. (Paula Deen swears up and down that he stole her Grandma Paul's recipe when he was passing thru Augusta, GA.)

I knew some hot, fast frying had to be involved and I knew the chicken had to have been brined. What I didn't know was that the whole dang thing is deep fried and deep fried in a pressure cooker no less! Now, that's brave! I thought they pressure cooked the chicken (like in regular moist steam...not oil) and then fried it in very hot oil or lard in a deep skillet. The following article explains how they make, what I think, is the best tasting chicken anywhere...north, south, east or west. There's some really good recipes at the bottom of the article for cole slaw, gravy, biscuits and a great sounding broasted chicken recipe for home cooks. Read it and enlighten yourself on the finer art of an American Classic. BROASTER CHICKEN......some say, "just like the Colonel ripped off!"

BROASTED CHICKEN....THE REAL STORY

2009-02-16T14:23:00.002-06:00

The Mediadrome - Food - Finger Lickin' Good

WHAT? 70 DEGREES IN FEBRUARY?

2009-02-08T15:09:00.006-06:00

2009-02-01T13:44:00.004-06:00

A SPECIAL VALENTINE"S POST....
(GOOD ADVICE FOR THE GUYS HERE!!!) LOVE IS IN THE AIR!! Super Bowl is over and the next February food frenzy is Valentine's Day. Whether it's dinner at a romantic restaurant, chocolates or a bottle of bubbly and fondue at home, romantics everywhere know this is the time of year when there are no excuses if you forget February 14th. Now just because Valentine's Day falls on a Saturday this year....there are still certain rules that apply to this particular date. Turn that unlucky Friday the 13th into her special day!!! Valentine's Day is your chance to make up for any and all errs of the heart you made the previous year. Make her feel special all over again. Tell her and show her that she is indeed the most beautiful and desirable woman in all the world and you simply can't live without her. WHEW!!! That's a tall order, huh? One of the most important rules of romance is that if you are going to get flowers for your beloved make sure you send them to her place of work (Hint to Geraldo: I AM A CAREER GIRL THIS YEAR!! I have an office!!) so she can have that moment of girlish glory among her peers, proving that she does indeed have someone who loves her enough to send her overpriced flowers. Think of it like this...it's kind of like why guys drive those big ole trucks with those ridiculously huge tires. You know they do it for their buddies to appreciate. It can't be easy jumping up into that big ole thing and those knobby tires have got to be tough on the tush. It's all about the show...you know... it's human nature wanting to show off a little. Now, you could get by with bringing some flowers and a box of candy home on that Saturday...but there's nothing like that big swell of emotion that every girl gets when she sees the top of a big bouquet passing thru the office. Us girls would be lying if we didn't admit that we all get a certain feeling in our stomach and that we hope those flowers land in front of us. Go ahead and send them on the Friday before...she can get more glory when she carries them out to the car for the whole world to see. If she's lucky enough...she may have to wait to cross at a stop light and even give the passers by the chance to see that she is indeed... adored.
This is NOT the time to drop by the corner market for the cellophane wrapped spring bouquet that has already "sprung." You have to bite the bullet on this one and put some real effort into it to get the proper response. Having said that.... let me add that there are some great floral options available if you decide to pick up something on your own to bring home to the missus. Many of the large grocery chains have a great selection of many different flowers and with the right touch, any proper suitor can pull this off. First of all, buy the kind of flowers your sweetie likes. Don't buy roses just because they're everywhere this time of year. I used to not be such a big fan of roses...seemed overpriced and didn't last very a long if you asked me, but since I've been growing them in my home garden for a few years I have truly learned to appreciate just how beautiful and special they are. Just make sure you put some thought into it. Any flowers you give her are going to say more to her than any words you could ever come up with. Having said that.....NOT getting her flowers will also say more to her than you could ever apologize for!! If your girl likes sunflowers, then make it sunflowers. If it's carnations or daisies well, you get the picture. You can't go wrong with a beautiful spring bouquet. This time of year we are all looking for some signs of spring. The love potion here is the thought you put into it. If you purchase them yourself, put the flowers in a pretty vase (not one from home this is the time to spring for a new one) and tie a little bow or some pretty raffia around it to spruce it up a little. You could also wrap the flowers in floral paper and give them that "Florist Bought" look. There's really nothing wrong with taking flowers to your special valentine, but really if your valentine works with other valentines...delivery is a BIG plus. It'll pay off big time on the long run!! Chocolate and lots of it, a nice romantic card and maybe a cutsie teddy bear for those girls who still like their "toys." Teddy bears aren't really my thing....now my "Toys" are more geared for the big girls...if you know what I mean. Those are fun to get, too!!
Have fun, this is the time we all get the chance to be silly in love and say and do goofy things. Most of all, turn on the romantic in you and let the love of your life know how very much she (or he) is loved. comfortcook@gmail.com
COMFORT COOK CATERING (615)525-8336
Labels: Valentine's Day
Link: http://www.pictureframes.co.uk/pages/saint-valentine.htm

HOLIDAY CHEER!!!

2008-12-13T07:19:00.009-06:00

I made the following drink for Thanksgiving and it was a huge hit!! I wasn't sure if the Brandy in it would taste too Brandy-ish, but you could barely tell there was any in it. Dangerous? Not really. The recipe calls for 2 cups, but as you'll see after you dilute each glassful with the soda, you have 30+ servings, so no one drink is going to make anyone table dance! Do drink responsibly, and have a designated reindeer wrangler if someone over indulges!! Of course you could opt for a liquor free version, that's also very good, but you won't get the same slushie effect, so don't freeze it or you'll have nice juicy ice cubes!
It's pretty, it's festive and it has that great holiday combination of Cranberry and Orange flavors. I 'xpect we'll have it again during the upcoming holidays at some point. Maybe our Open House. Yeah, that's with our neighbors and they can just walk home! No crawling!! So grab a punch bowl, some pretty stemware and have some holiday cheer. This round's on me!!
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CRANBERRY-ORANGE SLUSH COCKTAIL

1 can (12 ounces) frozen orange juice concentrate, thawed
1 can (12 ounces) frozen cranberry juice concentrate, thawed
2 cups brandy
1 bottle (32 ounces) cranberry juice cocktail *(I used Cran-Raspberry..Yum!)
2 bottles (1 liter each) lemon-lime soda pop or sparkling water *(I used 7-UP)
1.Mix all ingredients except soda pop in nonmetal container. Divide among pint containers. Cover and freeze at least 8 hours until slushy.
2. Pour equal parts juice mixture and soda into each glass and serve immediately.
TIP: I have also used a Wildberry blend frozen concentrate in place of the cranberry and feel certain you could use any fruit juice combination with the orange juice you'd like. I know the berry flavors work really well. And you know that Vodka would be great, too. So many versions for this one! Pick one and Enjoy!!

2008-12-05T20:45:00.001-06:00

PAUSE FOR THE CAUSE

2008-11-25T19:33:00.005-06:00

Hey Folks, I'm taking a few days off from posting so I can get my big ole Turkey Dinner done for family and friends. I love Thanksgiving and all the cooking and planning. We are expecting around 10-12 guests. That includes and excludes girlfriends and neighbors. I'm not real sure who'll show up. But our dear friends Don and Beverly Pendley are coming to spend the day with us this year. I'm really excited about that! Don's bringing his guitar so we'll be singing for our supper, I guess you'd say. You gotta love that about Nashville....real Karaoke with live music, right in your living room. And Sam has called a half dozen times checking on the menu. The last conversation was a request for Oyster Dressing. Yep, I brought my boys up right!! He's bringing the oysters. I'll have a pan each of regular sage dressing and the oyster dressing for everybody to try. Two turkeys this year, too. One roasted and the other fried. I'm making sure I have my leftovers for that turkey sandwich Thursday night. Our dinner is planned for 1 P.M. and right in the middle of the Titans/Lions game, but Geraldo and I will have TV's going in the kitchen and living room till dinnertime, so we won't miss too much. The Titans playing on Thanksgiving put a wrench in our dinner schedule, but what would Thanksgiving Day be without a little football going on? I love the Titans, but I only get this day once a year! Priorities...mine, anyway.
I'm right on track with all the food prep. I'll be frying turkeys Wednesday for the ones that were ordered and one for us. Have a Wonderful Holiday and remember all that you have to be grateful for. Take the time to be thankful for all the many blessings we all share on any given day! I am thankful for you! Happy Thanksgiving!!

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Comfort Cook Catering 615-525-8336

FRIED TURKEYS! PLACE YOUR ORDER NOW!!

2008-11-18T12:54:00.007-06:00

"That was the best turkey I ever tasted!!" An actual quote from the Schmidt table last year at Thanksgiving. SO, I'm branching out this year and am offering to Fry Turkeys for any of those who don't want to put up with the mess or danger of frying that delectable bird! I am definitely setting up my cook site outside this year! We had that oil smell in our house for a month afterwards last year. Now, don't think I'm totally nuts....I would never light a propane tank over a tub of oil in the house! You see, we have an ELECTRIC turkey fryer, (Thanks Geraldo!) so we set it up in our attached garage and although everything smelled delicious that day, I gotta tell ya, that smell hung around and after a few days it became kinda gross. So this year I'm heading outside with my trusty MasterBilt Electric Turkey Fryer and offering my services to the frying impaired. Or to those who are clever enough to have someone else do the dirty work while they reap the moist, flavorful rewards!

If you've never had a Fried Turkey, you really ought to try one. They are all they're cracked up to be when they're pampered and prepared the right way. So if I can fry a turkey for you this year, have your order in before 5 p.m. Friday, Nov. 21 and come pick up your delicious turkey Wednesday afternoon, Nov. 26. $50.00 for a 12-14 lb turkey fried, wrapped and ready to go!

You can email your order to comfortcook@gmail.com
or call (615) 525-8336, Please leave a message and return phone number if you get voice mail.

30 DAYS OF CHRISTMAS COOKIES

2008-11-13T08:15:00.006-06:00

Here are 30 beautiful and delicious holiday cookie recipes from the food editors at Good Housekeeping Magazine. Just click your mouse on the title above and take a look at some great cookie ideas!
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LADIES AND GENTLEMEN...START YOUR OVENS!!

2008-11-10T20:37:00.016-06:00

Recently, my mailbox has been filling up with so many wonderful cooking magazines filled with scrumptious recipes and photos of beautiful Holiday treats and meals. (Is that the same turkey year after year on Bon Appetit? I swear those herbs are in the exact same spot, under the exact same breast, as last year's issue.) Skeptic? Anyway, this is part of all the hub bub I love about the holidays. I read all these great new recipes with all these great new ideas for sides and desserts and think, "Oh, yea, that sounds great...that would be something really different and special to serve. Ooooh, and that sounds delicious! I'm definitely gonna make that!"
Yep, I have all these great ideas going thru my head and how everyone is going to just be blown away by my originality and wonder how I come up with such amazing dishes. Then two weeks before Thanksgiving I'm so excited I start working on my menu, writing everything down, scratching out this and adding that and coming up with way too many dishes, a grocery list that's ridiculously long, even by my standards, so that when I start paring it down, it seems like the list always ends up being the same good ole traditional meal that we enjoy year after year. Tho my intentions are good, I usually throw in a couple of newbies, maybe, but I tend to stick to the good old turkey and sides that I grew up with. I imagine it's probably true with most of us.....what makes a meal special and a holiday memorable, is how it reflects how we grew up and all our favorites our Mommies and Memaws made for us on those special occasions. Really, think about it....how often do you see that ad for Green Bean Casserole throughout the year and then there it is in every magazine and newspaper from November thru December? I would love to see the sales numbers on French's Fried Onion Rings and Campbell's Cream of Mushroom Soup for those two months. You know it's gotta be like Cadbury Eggs or Peeps at Easter! Not necessarily on the weekly shopping list, but most definitely a very important part of many a holiday memory. Special treats, such as turkeys, hams, casseroles, cakes, candies, cookies, pumpkins and nuts....define tradition and have a very special place in our hearts.
If you wanna get a glimpse into The Schmidt's Thanksgiving last year...go into the Archives (listed end of page) for past postings of this blog and read about our Fried Turkey dinner. Nov. 2007. Yes, I'll fry another turkey this year, 'cause it was a hit, but I'm having my big roasted bird right there beside it! Lesson learned. I have to have my leftovers and turkey sandwiches!!
Okay, having said all that, I'm gonna get started on some of my baking and I want to share this great cookie recipe with you. I found this recipe last year about a week before Christmas and made them immediately. One of my very favorite ingredients is cranberries and I eat them year round. I always buy extra when they're fresh at the grocers during Nov. and Dec. and I keep a few bags in the freezer to pull out throughout the year. This cookie is a thin cookie. It's crisp, sugary, orange-y, and filled with cranberries. It's a delicious, light cookie that's perfect for a crunchy, sweet snack or served with cheese, they are great with my Blue Cheese Cheeseball, (recipe listed below) and they are perfect for wrapping in some clear celophane, tying with some pretty ribbon and giving as gifts. I keep some on hand for those "surprise" guests that might show up. I never know if one of the boys is going to bring home a girlfriend I didn't know about or a buddy that just needs a little lovin' around the holidays. If you like the fruits of fall, that Thanksgiving/Christmas Citrus-thing, then you'll really like this recipe. I'm also including some baking tips from "Best Of Baking" from Land O Lakes, a favorite baking book of mine. Crank those ovens up and let the baking begin!!
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CRANBERRY ORANGE COOKIES
Sugar Mixture:
1/3 cup Granulated sugar
1 Teaspoon Freshly grated orange peel (Careful, No white (pith) of rind)
Cookie Recipe:
1 Cup gran. sugar
3/4 C unsalted butter, softened
1 egg
2 C all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 C sweetened dried cranberries, chopped
1/2 C chopped pecans or macadamia nuts
1 Tablespoon freshly grated orange peel
Preheat oven to 350. Combine sugar mixture ingredients in a small bowl; stir until well mixed. Set aside. Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed till creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Add all remaining ingredients. Continue beating till just mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll balls in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Flatten with bottom of glass to 1 1/2 in. circles. Bake for 7 to 11 minutes or unit edges are lightly browned. (DO NOT OVER BAKE) Cool 1 minute; remove from cookie sheets with a small spatula onto a wire rack. (Store in air tight containers. Can freeze unused dough. Thaw in fridge before cutting to bake)
TIPS: To prevent cranberries from sticking to knife when chopping, spray knife with non-stick cooking spray.
* To prevent hands from getting too sugary, shape dough into enough balls to fill one cookie sheet, then roll balls in the sugar mixture.
* I always use parchment paper when I bake cookies. It just seems to do better for me. I am "baking challenged" and need all the pointers I can get!

CHEAP AND EASY!!!!!!!!!

2008-10-28T17:54:00.010-05:00

With the economy being what it is these days, it only makes sense to take advantage of all those coupons and sales papers so many of us may have been ignoring.... Until lately, that is. Now, I have always looked thru my grocery stores' ads because I'm curious and funny that way. I've have kept quite a collection of the coupon inserts that conveniently arrive with my Sunday paper. Yep, my collection went as far back as January 2008. Guess I must have purged them at least once last year. So, I got busy and grabbed the scissors. Not only did I end up with a whole empty drawer available for whatever I need one for, I also ended up saving quite a few bucks on a big shopping trip. You see, I had been a "closet clipper" so I know how to organize and play the coupon game, I had just gotten slack since my shopping routine is more erratic now that the boys are out of the house and it's just Geraldo and me. We tend to buy differently and more on impulse than planning. So much for that. It's time to get back on the $$$$avings train and polish off my savvy, shopping skills!!
So what do we start with? CHICKEN!!! There's always a deal on chicken somewhere and to my delight, my little neighborhood store had fryers on sale for $.88 a pound. Well now I can get at least 3 meals out of a 4 pound bird, so I scooped a up a few and put 'em in the freezer. I have to admit that a store-bought, deli-style Rotisserie chicken for 5 bucks is awfully hard to beat...and quite frankly, you can't beat it for a great last minute meal. What a healthy, inexpensive time saver! But if you've got the time and a little kitchen know how, you can get alot of bang for your buck cooking your own bird. This goes for turkey, too. With the holidays coming up, they're going to practically be giving turkeys and hens away! This is a great time to stock up for the months ahead. You can always, ALWAYS, make something from chicken or turkey, even cover all your favorite ethnic food groups. No ingredient is probably more universal than fowl.
Alright, I feel like I've made my point so I'll move on. Make the time to roast your own chicken. After you get the sweet meaty goodness for meal #1, take the not so pretty leftover parts and simmer them with some water and aromatics (onions, celery, carrots, maybe a little garlic) and after cooling, skim off the fat and you have a great base for a rich soup or stock when a recipe calls for some. I freeze small stock filled baggies, and store them flat in the freezer for those last minute recipes that call for a cup or two of chicken stock. I always have chicken stock on hand. If you're a cooker, there is absolutely no excuse for not having some.
Below is a recipe I tried last night and it was really good. Simple, easy and goes with anything. Roast Chicken. You can always oomph-up the ingredients with a spicy rub or different herbs or aromatics, but this is basically a naked version so you can do more with it afterwards. A blank "chicken pallet," if you will. I had chicken fajitas tonight for meal #2 and my stock is ready for the freezer. I'm also including a good site to pick up some coupon deals. Remember your Sunday paper probably has the best selection, and now that gas has gotten more reasonable again, it makes cents to check out all the local grocer's ads and throw a cooler in the trunk and go get those deals! For most of the summer and up till this past week, I was limiting my shopping to one destination as best I could. I spent more on some items than I'd have liked, but when you figure in the cost for a gallon or two of gas, you end up saving overall even if you do have to pay a few dollars more for certain items. Deals are out there and it's time we all started living a lot more frugal. We can still eat well and cheap...save the $$ for other necessities we don't have so many options for. Eat some chicken and be creative with your shopping!!
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www.coupons.com Great Coupon Deals!!!
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ROASTED CHICKEN
1 4-5 pound roasting chicken
1/2 medium onion (halved)
1 stalk celery, cut in thirds
1/2 Cup butter (softened)
3 Garlic cloves (optional)
2 teaspoons chopped fresh thyme (and a couple whole sprigs for inside)
1 teaspoon fresh chopped oregano (and a couple sprigs for inside)
1-2 teaspoons Kosher salt
1 teaspoon fresh ground black pepper
FOR GRAVY:
1 Cup chicken broth
1/2 Cup dry white wine ( or dry vermouth)
2 Tablespoons all purpose flour
PREPARE CHICKEN :
1. Preheat oven to 450. Remove giblets from cavity of chicken. Wash chicken under cool water, removing any pin feathers. Pat dry and sprinkle cavitiy with 1 teaspoon salt and half the pepper.
2. Mix together the butter and chopped herbs. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not totally detach skin)
3. Rub half the butter mixture under the skin on each breast and leg.
4. Lift the chicken and place the onion, celery, garlic and sprigs of herbs in the cavity.
5. Rub the outside of the chicken with the remaining butter and herb mixture.
Sprinkle body of bird with remaining salt and pepper.
6. Place the chicken, breast side up, on a lightly greased rack in a shallow roasting pan.
7. Bake at 450 for 30 minutes. Reduce heat to 400 and bake for an additional 55 to 60 minutes or until meat thermometer inserted into thigh registers 180.
TO MAKE GRAVY:
Add broth to drippings, stir to loosen bits. Wisk together broth mixture, wine and flour in a small saucepan. Cook over medium heat for 5 minutes, stirring often until thickened. Serve with chicken.

SILKY AND DELICIOUS

2008-10-19T15:05:00.012-05:00

I made this French Silk Chocolate Pie Saturday night for a get together with our neighbors. It was the first time I'd made this pie and it is SO easy! Nothing fancy about it, but it sure tastes decedent. I used heavy cream to make the whipped cream along with a tad bit vanilla and sugar. Delicious!!!! By all means, try this recipe and I think it'll be a favorite for your recipe box!
http://www.pillsbury.com/recipes/showrecipe.aspx?rID=11269

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HOT "N HEARTY, SLOW AND SPICY

2008-10-15T13:24:00.010-05:00

When I meet someone new and they find out that I'm a bit silly about cooking, they always get around to asking me what is my best dish. You can almost bet it's a non-cook or novice cook that asks a question like that. I think my best dish is the one we sit down to on any given day. Because I'm a "Craver" I tend to be all over the place when it comes to what delights my taste buds. I am a real fan of Italian food, and probably cook it more than any other ethnic food group, but I'd have to say that I am truly a fan of AUTHENTIC (key word here being Authentic) Mexican fare. I love the deep, intense mysterious flavors that are such an essential part of a real mexican dish. No kidding, it can seem pretty odd to a southern gal to read a recipe that mentions cinnamon, olives, cloves, raisins, almonds and sometimes chocolate in the list of ingredients. That's in my Picadillo for Chile Rellenos. And what are those little green, papery tomato-lookin' little things? Luckily, because I happen to love each of those ingredients I mentioned, I am more apt to be intrigued than intimidated. I can't handle a lot of heat, but I've found that most Mexican recipes are only hot if you take them in that direction. The taste says it all and Geraldo and I love sharing some of our favorite Mexican dishes with friends. You can bet on some interesting table conversation when a guest takes that first bite of something they thought would taste like something from Taco Bell. "Cinnamon, what? And Chocolate? Cloves, olives? That's all in here? You've got to be kidding...who'd have thought?"
So with Fall now in full swing and the days and nights getting cozier and cozier, I'll be spending
more time inside, but not necessarily at the stove. This recipe is for the slow cooker and it takes a little time to assemble but then it cooks for several hours to develop the rich flavor of the chile and tomato- sauced pork cubes. If you've never cooked with Ancho chiles, this is a real good recipe to start with. Anchos are the dried version of the green Poblano pepper. The following dish is one of my very favorites and one we enjoy several times a year with good friends and lots of laughter. Ole! (Check out the Chile Relleno recipe, too.)

PORK ADOBADA

8 dried ancho peppers
2 cups water
1/2 cup cider vinegar
2/3 cup chopped onions
1/2 cup chicken broth
1/2 cup orange juice
2 TBS packed brown sugar
2 TBS tomato paste
1 TBS ground cumin
5 cloves garlic, minced
3 pounds lean boneless pork, cut into 3/4 in. cubes
6-8 8 inch flour tortillas
Assorted toppers, such as chopped tomatoes, shredded lettuce, shredded Monterey Jack cheese

HEAT a 12 inch heavy skillet over med. high heat. Add the peppers: toast until they begin to blister turning frequently. Transfer peppers to a medium saucepan: add the water and vinegar. Bring to boiling: reduce heat. Simmer, covered for 20 minutes. remove peppers with slotted soon, reserving liquid. Cool peppers slightly.

IN A 3 1/2- OR 4 QUART SLOW COOKER, combine the onions, chicken broth, orange juice, brown sugar, tomato paste, cumin, and garlic.

USING GLOVED HANDS, remove stems from the peppers. To remove seeds, use a small knife to make a lengthwise slit on one side of each pepper. Spread peppers open and lightly rinse under cold water. Strain any seeds from cooking liquid. Transfer peppers and 1 cup pf the cooking liquid to a blender. Cover and blend until the peppers and liquid form a thick paste. Stir paste into mixture in slow cooker.

ADD PORK to slow cooker and stir until all the meat is coated with the sauce. Cover and cook on low heat for 5-6 hours. Season to taste with salt.

After cooking time...
PREHEAT oven to 350. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through. Use a slotted spoon to serve pork with warm tortillas and assorted toppers. Spoon some of the sauce over each serving.

TIP A great variation on this dish is to make up each of the tortillas with the finished filling and place in a casserole dish. Spoon pork and sauce over the top and top with cheese. Heat in oven till cheese is melted and bubbling.

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A SUPER SAUCE!!

2008-10-06T14:09:00.006-05:00

Because of this little food blog of mine, I have been very fortunate to have heard from long lost relatives and friends that I hadn't heard from in years. "Googling" my maiden name, Rilying or Eldorado, (my hometown) or maybe someone checking up on my big brother Allan, have led some fine folks to my email address. I have connected with 2 cousins in California that I've never met and we have shared stories about our families and gotten to know one another a little bit. This "Email machine" is quite an invention!
Recently, I received an email from this really nice fella from Southern Illinois (my home turf) and lo and behold, he is part of the family-ran business that manufactures and distributes the * Country Bob Products that grace the shelves in markets throughout the Tri- State area and probably beyond. Al Malekovic was kind enough to take the time and read my blog and asked me if I would like to sample his company's products. Now, I'm not gonna turn down a food sample, so I immediately replied and I had Country Bob's All Purpose Sauce delivered to my door in TWO days!! I was so excited opening the box. It contained not only those 2 bottles of deliciousness, but Al was kind enough to include some great recipes, knowing I'd love them.
Geraldo and I had our first taste of Country Bob's that evening and we instantly became fans. I am a firm believer in the fact that if you cook a steak right, you don't need any steak sauce, but this particular sauce really enhances the great Flat Iron steaks we grilled for dinner that night. It was just the right amount of spice and flavor to use as a dipping sauce for the tender steak. I have since included it in my Meat Loaf recipe and Stuffed Peppers. I hit my prized BBQ sauce with a few dashes, too. It's got that taste that goes with just about everything. Very versatile! I guess you could say that I now use my Country Bob's for anything where I had used A1, Worcestershire or 57 Sauce for. It is really delicious and I am tickled to see it on the shelves at Kroger's here in Nashville. I've spread the world to my friends and neighbors urging them to give this "Sauce" a try. I am sharing that same advice to your foodies out there also. Check your store's shelves for "Country Bob's Products." I am including a picture of Al's product line and encourage you to get on board the County Bob train!! I gave a bottle to my youngest son Sam, who just moved into his first apartment this past week. He's looking for anything to get that "Mama-fied" taste to his food, so I handed over a bottle and told him that this is the newest condiment in the Schmidt House and that he will Love it. So, thanks Al, keep up the good work and I wish you and your family continued success.....you have a mighty fine product!!! This is an unsolicited opinion from someone who appreciates good tasting food!

*COUNTRY BOB'S ALL PURPOSE SAUCE can be found in the condiment aisle of your supermarket.

Check out COUNTRY BOB'S Webpage! Order some..you'll be glad you did! Tell Al that Comfortcook sent ya!
http://www.countrybobs.com/ Website
Al's # 618-533-2375
al@countrybobs.com Email

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LOVIN' FROM THE OVEN

2008-09-25T14:26:00.006-05:00

Nine times out of ten, given the choice of Savory or Sweet, I tend to choose the savory Now that doesn't mean I don't love me some chocolate or a great dessert from time to time, it's just the way I'm wired, I guess. So, when I came across this cheesecake recipe, I was immediately intrigued by the list of ingredients. Ham? Basil? Swiss Cheese? Wow!! Now that's what I like in a CAKE.

I'd been eyeballing this particular recipe for a couple of weeks when Geraldo finally gave me the excuse I was looking for to make it. His department at work was having a little potluck-type get together and he needed to bring something to table, so to speak. He works with lot of great gals who appreciate some good snacks, so I immediately knew what he'd be contributing to the party. I would make this Ham Cheesecake and get it over with, let the ladies critique it for me, and then decide if it was a keeper or not. The ingredients are not cheap, so I needed to know if it was worth the time and the dollars to consider this for any upcoming get-togethers. It would be served as an appetizer with some fancy pants crackers on the side and what a great way to use up some of my "end of the summer" basil and chives!

So, I went grocery shopping yesterday afternoon and got all my ingredients together. Yes, the recipe calls for 4 bars of cream cheese and 2 cups of swiss. Oyster crackers, I don't usually have on hand, unless it's one of those little individual packs that came with my fast food chili, so I had to buy a big bag of those. I had the Parmesan (my treasure cheese came in handy here) and while thinking that this would be a great dish to use up leftover Holiday Ham, but having none handy, I bought a chunk of ham to put in the dish. I followed the recipe to the "T", 'cause I don't like to screw around with anything that requires measuring and baking. Not the first time anyway. I wait and give it my spin (if necessary) the next time. So I had everything I needed, got my cutting board out, knives, processors, graters, cream cheese was softening an d the eggs were at room temperature. Everything went smoothly...........until I picked up my 2 cups of finely chopped ham to cover in plastic wrap when something in my hip went "zing" and while trying to balance the measuring cup of my $$ham$$ between my belly and the kitchen counter, the bowl fell to the floor and my finely chopped ham was in a neat little pile in front of the stove. I said something I shouldn't have (or should have) grabbed the little broom and dustpan, cleaned it up, wiped the floor, washed the dustpan, poured a big glass of wine and went out and sat on the deck. Best thing to do in a situation like that? Walk away from it...regroup, keep telling yourself that it's really no big deal and approach it at a later time with a good attitude.

The Cheesecake did turn out really good. I've already gotten an email from Rose from Geraldo's office and the word she used was AWESOME! Whew! I needed that. I even forgot the swiss cheese and had to go back and add it after I'd done the crumb topping. My cooking "Zen" was definitely out of sinc that afternoon. Adding the cheese last didn't seem to make that big of a difference and who needs a crumb topping anyway? And who would know the difference? It was a tough day in the kitchen, but I won and I can make this dish again and again. I already have some different ingredients in mind for the next time.

The recipe is below. So, pour yourself a glass of wine to start with and take your time...it's worth the wait!
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http://tasteofhome.com/Recipes/Savory-Ham-Cheesecake

FOOD 'N FOOTBALL

2008-09-04T14:21:00.009-05:00

Sunday is the Kick Off of the new 2009 Tennessee Titans football season and my Sundays are about to change dramatically. There are a few "Schmidt House" rules that go into effect not just game day, but game weekend. First of all, there's Saturday so we have the Big Orange to cheer on, so that day's pretty much shot as far as getting any work done. You see, anything I need done in or around the house must be finished by game time or more than likely, we wait until another day. Now Sunday rolls around and when the Titans win the rest of the day is joyous and smiles abound and any chores just comes easier. You know...not too much grumbling. HOWEVER, should the Titans lose, (God forbid!) well that's another story. Yes......the storm clouds roll in, the mood grows somber and there's a lot of muttering under one's breath as we go about dark and dismal lives.... Something like that.

I am not expected to cook on game day, but many times I do something easy or leave simmering for a couple of hours on the stove. Low maintenance. Or at least have some snacks available. You see, win or lose, life goes on and we must sustain ourselves even is times of woe. Eventually, even the defeated realize this and it's good to have a backup plan. Nothing gets you in the mood for Fall quite like good old tailgate food. Finger food with a purpose....I LOVE it!
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RED, WHITE & "CUE"

2008-08-26T13:19:00.011-05:00

It's too sad to think that this coming weekend, Labor Day weekend, is regarded as Summer's last "Hurrah." Here in Tennessee after a long, hot and drought-filled August, September finally brings back some pleasant 80 degree weather and it's comfortable to sit out on the deck again. So, I look forward to Labor Day as not an end to summer, but as a way to celebrate the beginning of fall and another reason to have a cookout! Once again, food becomes my focus.

Our holiday weekend is going to be a lot different this year. As I mentioned in an earlier post, my friend Beverly's son is getting married on Sat. the 30th and I'm helping with the reception dinner. I've worked it out over and over in my mind and am ready to crank up the roasters. It'll be some work, but I keep telling myself it's only cooking...just cooking more than usual. Sunday dinner on steroids, so to speak. I'm looking forward to the festivities and resting for 2 days afterward. That's where our "labor-less" Labor Day comes in.

I will probably end up smoking a Pork Butt 'cause that's my "go to" meal when I have all day and not a lot of energy. Once the charcoal is going, the hard part is pretty much over with. Just some yard work and beer to get you thru till dinnertime. There'll be the same old sides; gotta have cole slaw, if for nothing else but the sandwiches the next day, some potato salad, corn on the cobb, and some baked beans; jazzed-up, of course.

This may sound rather boring, considering my foodie convictions, but I'm giving my creative juices a workout the 3 days before, so I'm shifting to auto pilot and intend to enjoy our days off. I won't bore you with my Pork Butt stories (there is an earlier post for that) but want to take the time to wish any of you who stumble upon my self-indulgent blog, the best of holidays and a wonderful beginning for Fall. Before you know it, I'll be sharing Thanksgiving and Christmas treats and tips once again. I started this blog last year in November, just before Thanksgiving and it's given me a lot of joy and laughs these past few months. I recommend this as therapy to anyone who has a keyboard and PC handy. I've had cousins I've never met get in touch with me because they "googled" our family name and this blog came up with the results. Old friends from years ago have emailed me to say "Hello" and companies have been kind enough to share their products and wish me well.

I hope that you have a wonderful weekend with your friends and family and that you look at Labor Day as the beginning to other wonderful times we'll share over the next few months.Take a big deep breath of summer and settle in for those beautiful, golden Autumn days and those first "snugglin'-weather" nights. And, lest we forget, those TENNESSEE TITAN SUNDAYS!!!!!!!!!!!!

TIP: Check out Bar-B-Que tips under "GREAT RECIPES HERE" on the right.
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SUMMERTIME SHRIMP

2008-08-08T08:59:00.007-05:00

Sometimes it can get so hot in the summers here in Tennessee that it's nearly unbearable to stand over a hot grill and cook. That's been the case here this summer on more than one occasion and when that happens and we just can't stand another night of lettuce or cold cuts, I start thinking about what's a great easy dish that can be on and off the stove in a matter of minutes without heating up the whole kitchen. Number one priority is that if I'm going to put any time into it...it's gotta be good, just "easy" doesn't cut it here at the Schmidt House.

A good solution to that problem was this week when I decided to search my unlimited recipe source (the Internet) for a great sounding Barbecue Shrimp recipe. I had bought some quick frozen shrimp on our last sojourn to Sam's Warehouse and my palate hadn't stopped thinking of them since. I found many great recipes and I expect to be trying a few more in the very near future. The one I decided to try an award winning recipe from Commander's Palace (Las Vegas) and the house specialty. I am quite familiar with Commander Palace's culinary quests and the Brennan family's rightful place in food royalty. Ella Brennan did indeed give a little known chef by the name of Emeril Lagasse his first high profile cooking opportunity to helm her flagship restaurant in New Orleans. At the time, that was quite the risk of hiring a Yankee boy (Emeril is born and bred Falls River, MA), the Chef position in a landmark New Orleans kitchen.

Needless to say...the rest is culinary history and Ole Emeril and The Brennans have both faired quite nicely. I also followed Chef Jamie Shannon's acclaimed reign after Emeril. Jamie, from New Jersey, was the saucier under Emeril and was Executive Chef until his untimely death in 2001. I remember watching Jamie on the old "Great Chefs" cooking show on PBS. That was all I had to quench my cooking cravings till the Food Network finally hit Nashville. Those old "Great Chefs" shows are so dated now and the ones where "Andres" the lady with that Nawlin's drawl narrated them are as recognizable to me as The Andy Griffith theme song.

Let me get back on track here. Okay. I tried this recipe the other night and it was wonderful!! The trick and one I can't tell you how to do is "Do Not Overcook the Shrimp"! Just before you think it's done, remove the pan from heat and let residual heat do its thing. We had this dish with ...okay, I'll admit we had a salad with it, so much for my tired of lettuce remark, but this salad was elevated with some leftover chicken salad I had made the day before and some juicy tomatoes from our backyard. It was a very nice, easy, not too hot, quick and DELICIOUS supper. I hope you'll try this recipe. The ingredients may look intimidating, but I'll bet that if you do any cooking at all, you have most of these ingredients on hand. If you don't have the beer, use chicken stock with a teaspoon of creole or Dijon mustard mixed with it to give it some oomph.

For the 15 cloves of garlic, fresh is best, but you certainly can use the jarred minced garlic, about 2 TBS. Try this!

NEW ORLEANS -STYLE BARBECUE SHRIMP

10- 15 count Gulf Shrimp, peeled and deveined , tail intact ( and head if you're a foodie)

2 TBS Creole seafood seasoning (Paul Prudhomme has a great one in the spice section)

2 TBS Olive oil

15 (yes, 15) garlic cloves minced

1 TBS fresh Rosemary, chopped ( DO not use stems)

3 TBS Hot sauce ( I used Louisiana Hot Sauce)

3 Whole lemons, juiced (must be fresh lemon juice)

3 TBS Worcestershire sauce

1/2 Cup Amber Beer (I used Abita Springs)

4 Oz unsalted butter ( room temp)

Sea Salt and Fresh Ground Black pepper , to taste

a Loaf of fresh baked French bread from your grocer's bakery ( No oven for you!)

1. Toss shrimp with 1 TBS creole seasoning in a large bowl to coat

2. Heat oil in a heavy, large skillet over medium heat. Add garlic and rosemary and saute till light golden brown. Do Not burn garlic! (if you do...start over, as this will ruin your dish). Add seasoned shrimp and toss gently to coat.

3. Stir in the hot sauce, lemon juice and Worcestershire sauce. Add beer to deglaze the skillet, shaking gently. Simmer until the beer is reduced by about half and shrimp are cooked through, about 2 minutes.

4. Stir in the remaining creole seasoning. Reduce heat to low. Gradually stir in the butter to form a sauce consistency. Season shrimp mixture to taste with salt and pepper.

5. Divide shrimp among four soup plates and serve with a side salad and some warm French bread. Definitely-y......SCHLURRRP! Or, as Gerald put it "LARRAPIN!"

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GARDEN PARTY

2008-07-31T08:47:00.006-05:00

My friend Beverly's son is getting married on August 30th and Bev has asked me to help her with the "sit down" dinner following the ceremony. Paige (Bev's son) and Tara ( his beautiful bride) are having a garden wedding and the reception is going to be in the backyard of their new home. They have an acre to play with and a whole bottom floor of their new home for me to set up my kitchen "triage."

Geraldo and I went to check out the new digs last night and it's really going to be nice. It's going to be in the evening and Tara is planning dinner right at sunset. Since Bev and I are both married to musicians (we DO live in Nashville, after all) there will be a band, dance floor, tent ,the works. I have my mission and am now in full dinner planning mode. There will be many hands on deck to pull this off, but I want to help keep Beverly as cool and calm as possible. She's my #1 in the kitchen foxhole, but on this day, she's the Mother of the Groom.
We've settled on Roast Beef /au jus (carving station) and for the umpteenth time I've decided on a chicken dish. I keep waffling on that one. So, today the chicken of choice is "Chicken Marsala." I found a great (sounds great on paper) recipe for "Chicken Marsala For a Crowd." We're expecting around 75 or so, and want to give the guests the option of beef or chicken. We've decided on serving rosemary roasted new potatoes, green bean amandine, and fresh rolls for some of the sides. At this point we are keeping our options open and know that nothing is certain till it hits the plate that night!
While the couple is getting their pictures taken, we are serving light appetizers as the guests arrive. Nothing fancy or difficult here. We need something to tie the folks over and keep them nourished as the bar will be open at that time. Bruschetta, a Caprese platter, cheeses, crudite, Artichoke and Spinach dip, pesto, and an olive tapenade for different toppings will round out that portion of the evening. Of course there will be a beautiful cake and since this is a real family affair, Paige's Aunt Barbara (Bev 's sister) is taking care of that.
So for this post,I'm going to include my very basic recipe for a delicious, bright pesto that is a favorite on our table all throughout the basil-blooming season. I call this "Green Gold." A little pricey to make...really good extra virgin olive oil is key here...pignoli (pine nuts) and "treasure cheese"(that's what I call the $18.00 a pound "real deal" Parmesan cheese) are all expensive, but since there are so little ingredients to this dish, you have to pull out the good stuff. Enjoy!!

HOMEMADE BASIL PESTO

2 Cups young basil leaves packed tightly
2-4 cloves of garlic ( I like mine garlicky)
2 TBS Pine Nuts (pignoli) Toasted lightly
1/4 Cup freshly grated Parmesan cheese
2-4 TBS (depends on consistency you prefer) Good extra virgin Olive Oil

Add basil, garlic and pine nuts in food processor ( or mince with a crinkle cutter or mezzaluna)
Pulse till basil is just minced. Scrape down the sides and replace lid of food processor.
Drizzle Olive oil into top of processor until desired consistency, stopping and scraping sides as necessary. Keep the mixture a little thick as not too get it too thin. You want a sauce consistency.
Remove all from the processor and stir in the grated Parmesan cheese at the end. Do not pulse at this point! Don't break your cheese. Sprinkle in a little fresh ground black pepper if you want ( I do) but easy with any salt, as the cheese is salty .
So, enjoy a bright taste of summer. Nothing says Italian and/or Green like fresh pesto does!
Use as a spread for crostini or a sauce for cooked pasta. You can thin the pesto with the pasta water if you use it as a sauce.
TIP:
I store mine in the refrigerator up to a week. Add a little extra olive oil to cover the top of the pesto and it will keep it's color and freshness longer. Serve at room temperature

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WHITE CHICKEN ENCHILADAS

2008-07-20T15:11:00.006-05:00

In past posts I've talked about the fact that I am a little obsessed when it comes to cookbooks, food magazines or any media pertaining to food and cooking. I have a few all time "GO TO" cookbooks and some of my all time favorites are the quarterly publications from Southern Living, Better Homes and Gardens and Taste of Home. These tend to be specific to a season or to a cooking method, i.e. grilling or 225 ways to cook a chicken. I have found some of my family's favorites this way. Having said that, I refer to the fact that the other night I was on the deck with 3 cooking "magazines" in front of me and 4 Bone in, skin on, chicken breasts in the refrigerator. With chicken on my mind, I went to the grilling section in each one and then got more specific and began combing through the all chicken one by Taste of Home magazine,
"225 Chicken Dishes." It was there that I came across a picture of some White Chicken Enchiladas that looked ( and sounded) delicious. Let's see....Cream cheese? Check. Sour cream? Check, check. Cheddar cheese? You get the picture...this was hitting all the high notes for me. I had been healthy enough with all the grilling that had been going on. Time to get a little ooey- gooey goodness back on the table.
The following is the recipe from Taste of Home. We loved it and it was so easy. I made a couple of changes to the original, which I have duly noted. You are really gonna like this and if you think it's a little too heavy for this time of year...hang on to this recipe and make it in the fall. Do make it though...it's a "keeper."

WHITE CHICKEN ENCHILADAS

12 white or yellow corn Tortillas (6 in. size)
4 Oz. cream cheese
1 TBS plus 1 cup 2% milk, divided
2 teaspoons ground cumin
4 Cups cubed cooked chicken breasts
1/2 C chopped green onion (whites and tops)
1/2 cup chopped sweet red pepper
(NOTE:
I substituted 4 oz can of chopped green chillies for the red pepper )

1 Can(10-3/4 oz) Condensed Cream of Chicken soup, undiluted
1 C (8 oz) sour cream
2 jalapeno peppers, seeded and chopped
1/4 tsp Cayenne pepper
1/2 C shredded cheddar cheese ( or substitute Monterrey jack for spicier version)

Wrap tortillas in foil. Bake at 350 for 10 min. till softened. Meanwhile, in a large bowl, combine cream cheese, 1 TBS milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture. (If using canned green chillies, add directly to chicken mixture.)
In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 TBS soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up.
Place seam side down in a 13x9x2 in. backing dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350 for 30 minutes or until cheese is melted and dish is heated through. Yields 6 servings.
TIP: Use reduced fat cream cheese sour cream and milk to cut back on the fat and calories. It's still a great dish.

http://www.myrecipes.com/
Southern Living recipe site

http://www.tasteofhome.com/
Taste of Home recipe site

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www.comfortcook@gmail.com

COMFORTCOOK CATERING
615-525-8336
Nashville, TN

HELLO GORGEOUS!!!!

2008-06-19T15:53:00.006-05:00

I have had my eye on this one particular tomato in our garden for the past couple of a weeks. It will grace our table this weekend with all it's summer goodness and glory...not too mention breaded and fried!! The real Southern way to fresh produce....fry it if you can.
This recipe for Fried Green Tomatoes is the classic version. Many cooks have tweaked theirs the way their families like it, but this is the way it's done at "The Schmidt House." (Yes, I know how that sounds!)
Here's the recipe and I hope you have some bacon drippings....they do come in handy sometimes. If not, canola, vegetable or olive oil will definitely work. There's just some dishes that are not classic southern without that pork fat addition. This is one of those, but feel free to "healthy it up" if you want to. For an uptown Sunday version, sometimes I will add a little buttermilk and flour to this recipe and use panko along with the cornmeal for a different texture.I'm not big on the egg dipping thing, tho. Makes it to cake-y for me. This one is my favorite.

CLASSIC FRIED GREEN TOMATOES

4 to 6 green tomatoes
Salt and pepper
cornmeal
flour (not as much as the cornmeal)
bacon grease (or Vegetable oil)

Slice the tomatoes into 1/4 to 1/2 inch slices. Salt and pepper them to taste. Dip in the cornmeal and flour mixture, should be 2 cornmeals to one flour ratio. Fry in hot (not smoking hot) grease or oil about 3 minutes or until golden on the bottom. Gently turn over and fry the other side. Serve as a side dish and they are delicious with breakfast. Sometimes I'll make a big platter of them and serve instead of meat. They're that meaty and that good.

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YES THOSE ARE FROM MY GARDEN!!!

2008-06-18T13:51:00.006-05:00

Check out a few pictures (to the right) of some of our gorgeous flowers this year. The yellow rose was a new investment and I am so pleased. The Spectacular Canterbury Bells were a great surprise from seeds that I planted last year from a mixed variety wildflower package....from the Dollar Store! This plant is a biennial, so we were pleasantly surprised when it bloomed. Regretfully, it won't be back next year, but I've already ordered seeds to plant now so we'll have 3 more in different colors. This particular plant blooms twice in immediate succession. The blooms are so particular and perfect, they look fake. What a beauty!! The Chorus Line Lilly is a re- bloomer from last year. Of course, I can hardly wait till my Casablanca Lilly blooms. It is my favorite. I'll share a picture when it graces our garden. Our strawberries are little, but they are better than any I've had from the grocery these past few years. I've got my eye on one big green tomato that has my name on it. The first tomato of the season ends up in a dusting of flour and cornmeal and into the oil. Fried Green Tomatoes!! Surely one of the signs of summer.
The okra is growing, along with the zucchini, eggplant, crook neck squash, bell peppers, cubanelle peppers and romas. With our wet spring, we have a much better beginning that last year. I love summer!!!

I'm coming back in a day or two with a zucchini dish and my Fried Green Tomato recipe.

comfortcook@gmail.com

COMFORT COOK CATERING 615-525-8336

"T" FOR TEXAS AND A "T" FOR TENNESSEE

2008-06-15T17:59:00.006-05:00

In an earlier post, I had talked about looking for a good recipe for a Black-Eyed Pea Salad. I came across a lot that were different in their own unique way and so with a little tweaking on a "Texas Caviar" recipe, this Tennesse girl came up with a version that makes any southerner stand up and take notice. This recipe is SO good. Rumor has it that the Black -Eyed Pea Salad did originate in the East Texas town of Athens. Athens is now known as the "Black-Eyed Pea Capital of the World." They still throw a Black-eyed Pea Jamboree each year. Midsummer is peak harvest season for the "Athens Cowpeas", so it's appropriate that this salad be a part of our Independence Day celebration this year. The following recipe makes about 8-10 servings and can be refrigerated up to a week. Feel free to put your own spin on it. Acouple of days after we first tried it, I mixed it with some fresh Pico de Gallo to switch it up a little bit and it was great. Throw in some diced avacados, cilantro, and some sour cream on the side for a great garnish for any Mexican/TexMex dish. Enjoy!!

TEXAS CAVIAR-TENNESSEE STYLE

4 Cups black eyed peas,(I used canned, drained and rinsed, but cook your own if you want)
1 Cup celery
4 Oz chopped Green Chiles
1/4 Cup red bell pepper, finely diced
1/2 Cup purple onion, diced
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp Worcestershire Sauce
1 1/2 Cups Italian Dressing, enough to cover peas
Garnish with cilantro and green onions, whites and tops
Looks great on a bed of Red cabbage leaves

In a large glass bowl combine all ingredients except garnish, stirring well. You may need to add more dressing to cover peas.
Marinate, covered for 24 hours, preferably, but at least for 4 hours. Drain any excess dressing and spoon onto shallow serving bowl lined with the red cabbage leaves. Sprinkle cilantro and green onions on top.
TIP: Mix with home made Pico De Gallo or a small can of Rotel for another variation.

KEEPIN' IT COOL

2008-06-05T16:34:00.008-05:00

This is a really easy and delicious Key Lime Pie recipe. I have had this recipe since I played music in Marathon, Florida, a hundred years ago and before Max was born. It's the real deal and is so refreshing and DELICIOUS!! I hadn't made this in years (since moving to Tennessee from Ft. Lauderdale), but it's becoming a staple on our picnic table. I was told that real Key Lime Pie doesn't have meringue, so I don't, but I do put some dollops of fresh whipped cream on top...sparingly. Not only does it make it look gorgeous, it adds a little sweetness, too. If you've even been considering making a Key Lime Pie...make this one. You'll be a Rock Star!!

KEY LIME PIE

4 egg yolks, beaten till lighter in color (a butter yellow)
1 Cup fresh key lime juice (or substitute 1/2 fresh lime & 1/2 fresh lemon juice for key limes)
2 (14 oz) cans sweetened condensed milk
1 (9 in.) graham cracker crust ( ready made or bake your own)

Preheat oven to 375. Combine egg yolks, sweetened condensed milk and juice. Mix well. Pour into pie crust. (I pre-bake my crust since I make my own, but this is optional.)
Bake for 30 minutes. Allow to cool completely. Garnish with a little fresh whipped cream and a fresh lime slice as you serve a piece.
TIP: Please use fresh key lime juice, not bottled. It will take about 25-30 limes. If you can't find key limes, use the lime and lemon suggestion. Just make it fresh juice.
** You'll probably have some filling left over but this is the best combination to get the right texture and to fill the crust.
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SUMMER TIME AND THE LIVING IS EASY!!!

2008-05-31T12:51:00.009-05:00

Well, 90 degree weather has finally hit Tennessee. Clearly, the kitchen cools down and the stove gets a break. Doing a little inventory, I came across a big bell pepper and some cilantro that has to be used, so I decided to make a fresh tomato salsa and a Black Eyed Pea Salad, or as some folks call it...Texas Caviar. I've got a couple of chicken breasts brining to grill tonight and a couple more cooling to make Chicken Salad. The salsa and black eyed peas will last a few days and will be great with most anything that comes off the grill or out of the vegetable crisper. We both love having Chicken Salad on hand. It's a real time saver and great on a nice big bed of lettuce with tomatoes and cucumbers, on toast (that's how Geraldo likes it) or even grilling up some great bruschetta and piling it on with black olives, dried cranberries and other other fruity nutty goodie you've got handy.

My entire way of grocery shopping changes when summer gets here. I don't care for big heavy meals in the evening, but I do love a steak or burger from time to time. There's lot of grilling and salads going on. Not any macaroni and cheese...that's for sure. I always try to have some sort of Italian deli cold cuts available...like Genoa salami, good pepperoni and a Basil-Parmesan ham that Boar's Head offers (Publix). I love to sit down to a platter of finger foods (sorta like an antipasti platter) and just munch. I always have fresh basil pesto and try to keep some olive tapenade in the fridge. I'm embarrassed to talk about how much cheese I have at my fingertips. We've discussed this addiction in past posts!! And a big "Thanks" to Sandy (shout out to Sandy!!) I have great home-canned goodies including sun-dried tomatoes, pepper jelly, red bell peppers in oil and sweet cherry peppers that are great for stuffing. I also try to have a cheese ball ( blue cheese, Old English cheddar and cream cheese) on hand and about 4 boxes of some great crackers. I am currently addicted to the new Triscuit "Black Pepper and Olive Oil" crackers. I realize that is not very "Gourmet" but they're delicious and that's what counts. Sam's Wholesale Club also has a great deal on those New York Bagel style crackers (Sea Salt) for $7.00 for a huge bag compared to 3 bucks for the small ones in the regular deli section. These are Gotta Haves in our house. Got a cracker and some cheese? "We gots us some appetizers, Ma!"
Why kill yourself trying to make something when the supermarket is full of so many great choices? These are not our Mother's grocery stores...we are really fortunate to have the availability of so many different cultures and food stuffs at our corner supermarket. Take advantage of store bought goodness when you can. Save yourself some time and trouble. I figure the folks I spend time with know that I can cook, so I am beyond that "gotta impress 'em" stage. Take the shortcuts when you can and enjoy the nice long days and those hazy summer nights!

I'm experimenting with the Black Eyed Pea salad, so when I hit on a version I really like, I'll include the recipe. You can always go online and google black eyed pea salad or Texas Cavier and there's many great sounding choices. In the meantime, here is my Chicken Salad recipe and heads up...it's not a "frou frou" version filled with grapes and nuts. There's nothing wrong with that and I've certainly enjoyed those Tea Room versions on many occasion, but here at The Schmidt House (yes, I know how that sounds) we really like ours savory and pretty low key. Like I mentioned before, you can always dress it up when you decide how you want to eat it. Enjoy!!!

CHICKEN SALAD

4 Boneless, skinless chicken breasts ( I prefer white meat chicken for this)
2 ribs of celery, diced
1 half of a small white onion, diced (A Vidalia works great here, keep the onion flavor light)
1 tsp granulated garlic (use 1/2 in poaching water & sprinkle other into chicken & mayo)
1/2 to 3/4 C mayo (Depending on how "wet" you like it)
Sea salt and black pepper to taste (If you brined the chicken..easy on the salt)

I brine my chicken breasts for a few hours before poaching them, but you don't have to. It just makes them moister and we prefer the texture you get from brining.

Anyway...poach the chicken breasts ( chicken with water, garlic and small amt. blk. pepper...bring water to boil, lower heat to a low simmer and cover pan with lid for about 20minutes)

Remove & put chicken into a colander to drain. Let chicken cool.

Dice chicken into bite size pieces. In a large mixing bowl, put onions, celery and chicken. Sprinkle with the 1/2 tsp. of garlic, a little sea salt and a good bit of fresh ground black pepper. (remember if you have brined the chicken, you don't need much salt)

Add the mayo and fold into chicken, gently. Put in the refrigerator and get it good and cold. ENJOY!! Very versatile beginning to many lovely choices.

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"GRILLIN', GRIDDLIN' and GRINNIN'!!

2008-05-21T12:47:00.009-05:00

I'm so excited and am sure that many of my foodie buddies out there hear me when I say that I'm so excited about the new Cuisinart Griddler-4 that I got yesterday. It's either a late Mother's Day present (altho Geraldo got it for me ) or (most likely) an early Birthday gift; either way I am tickled to death! I have had this particular appliance on my short list since early last fall and I guess I finally came up with the appropriate appeal to the court. Let's say putting on a few "got a little too comfortable" pounds over the winter and looking for a healthier and "leaner" way to cook, along with the fact that it's just the 2 of us most of the time now and dinner time tends to be less planned and more impromtu. Also, not having to turn the kitchen stove on in the heat of summer, or trying to build a big enough fire in the charcoal grill for a couple of steaks while trying not too waste charcoal and cooking time can be a challenge. Now I'm not going crazy here...no way I'm giving up the my old "Black Beast" of a grill, I'm just happy to have an alternative, not too mention a Grill, a Griddle and a Panini Press. I have been burning up the internet for Panini recipes, but I've come to the conclusion that fresh "anything with a great cheese melted on it atop a fabulous atisan bread" is pretty much up to one's own creativity and preference. I am so glad I planted oodles and oodles of basil, eggplant, squash, and tomatoes and that my herb garden has never been better. It's inspiring...really. I see alot of pesto in my future.
So tonight I will grill my first, "little Summpin', Summpin" and I feel fairly confident that chicken, basil and fresh mozzarella will be involved. I'm not forgetting my leaner and healthier argument...I can always half the bread. I really am gonna try to be better about cooking healthier, (sigh) but, I look forward to trying out new things on my Griddler and sharing the highs and lows with those of you who may be interested. So... so far I give THE GRIDDLER-4 ***** (5 stars).... let's hope the love affair continues!!!!

comfortcook@gmail.com

COMFORT COOK CATERING 615-525-8336

IMPORTANT INFORMATION!!!!!!
TIP: Go to <http://www.lnt.com/> to get a 20% discount off TOTAL purchase (good thru end of May)Linen 'N Things here in Nashville didn't have The Griddler-4, they had the smaller one, but Bed Bath and Beyond ACCEPTS LNT's coupons!! I picked up The Griddler-4 (reg.$129.99) at Bed Bath and Beyond, a new ice bucket and some bug spray and saved $32.00!!

CUBAN MOJO CHICKEN

2008-05-13T10:24:00.005-05:00

This is a really delicious "Chicken on the Grill" recipe that takes very little time but is so full of really bright flavors. Serve this on a bed of steamed green beans with fresh mint and you've got a party going on!! You'll feel better just thinking about how healthy it is!! Prep time is about 10 minutes (not including getting your grill of choice ready.) Grill the chicken about 4-5 minutes per side to an internal temp of 170 degrees. This is 4 servings.

CUBAN MOJO CHICKEN

1/4 C fresh orange juice (it makes a difference!!)
1/4 C fresh lime juice
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano, crushed
1/2 tsp sweet or smoked paprika
1/2 tsp salt
1/2 tsp ground black pepper
4 (5 oz.) boneless, skinless chicken breasts

1. Stir together first 7 ingredients in a shallow bowl or zip-top plastic freezer bag; add chicken. Cover or seal and let stand for 20 minutes. Remove chicken from marinade, but reserving marinade for later use. Pat chicken dry with paper towels.
2. Grill and let stand for 5 minutes. Bring reserved marinade to a boil over medium high heat. Boil for 2 minutes, stirring often, Serve chicken with warm marinade.

TIP: You can also use this same recipe with Pork Tenderloin, but be sure to adjust cooking time. I look for an internal temp of 155 for pork. The chicken or the pork is also great with black beans and rice, or a black bean and corn salsa. Get festive and have some fun. Shrimp can also be substituted, but don't marinate for more than 10 minutes and cook only till shrimp are turning pink, do not over cook. Grilled pineapple is a great side dish!!

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COMFORT COOK CATERING 615-525-8336

TO BUTT OR NOT TO BUTT?

2008-05-06T14:10:00.013-05:00

We had some company here at the Schmidt House ( yes, I know how that sounds!) this past weekend. My Mommy from Southern Illinois came down with my brother Allan's fabulous fiance, Sandy. Mom hadn't been here in a while and Sandy was kind enough to deliver her to our door. It was a great time and us gals consumed plenty of good fun and beverages for a couple of days. We all like to "nosh" so cheese balls, crackers, chips, dips and all kinds of little snackie things were plentiful and devoured. Friday night, I made my Mom some white manicotti as that's a favorite of hers that I make, and I had bought a big ole Pork Butt to do on Saturday. Of course, as we've all been led to believe you must rub or marinate that pork the night before with all the magic powders and potions you have in your cupboard and patt that baby and put it to bed till that smoker's up and going at just the right temperature for "low and slow."

Well, Friday night got later and later and the cooler got emptier and emptier and the talk got better and better and before you know it we had decided we would take a big sightseeing tour of downtown Nashville the next day. That would include our beautiful skyline, the symphony building, the Country Music Hall of Fame, etc. Not a big deal for me, cause I know my way around downtown pretty well having worked there for years. So that sounded like a great idea. It was something I hadn't even considered in our plans earlier cause Mom (Big Mom) has some walking issues and really can't do too much or ride for too long. So, I hadn't even considered it. Now we were planning a trip and I had 9 lbs of Pork in the fridge that was still in it's plastic packaging and waiting to be powdered and diapered and put to bed before its big "Debut-t" the next day. Not a problem, the pork butt could go in the freezer till Memorial Day and I had plenty of buns, the cole slaw was already made and the beans were handy, so I would just take the girls on our whirlwind sightseeing excursion and stop on the way home and buy a bulk of Ground Chuck....hamburgers on the grill would be easy and nobody really cared about the food anyway...it was the visiting that matters, afterall. Right?

Early Saturday morning, the sun was shining and it was going to be a beautiful day. We started out with coffee on the deck and a couple of hours later as we were discussing our trip to town, and like the good Southern girl I am, we had an easy southern breakfast of biscuits, (forgive me, Biscuit Gods, but they were "Grands"... thanks Pillsbury) with gravy, sausage , eggs, strawberries and tangelos. Grits were available, but everybody passed this time. Leisurely morning just visiting. I noticed no one had changed from their PJ's and began to think that these gals are really taking this vacation thing seriously....hmmm, I'd better take charge and get them loaded up for the big tour. Thirty minutes later as the last dregs from the second pot of coffee were being rinsed, it was unanimous that we'd just spend the day here at the house as the visiting was going so well, and it was apparent that no one was running out of conversation (Poor Geraldo!! He was the epitome of graciousness putting up with all that chatter along with some reruns of the same old childhood funnies. And just so you know, I have mowed the yard, front and back after this weekend to show him I appreciate him and to give him a much needed break.)
So we were staying home...now do I go to the store and get ground chuck for supper (we had to make a Coor's run, anyway) or remembering the pork butt, do I go ahead and smoke it? I had missed valuable rubbing and, marinating time the entire night before and now it was 11 a.m. and crunch time. Now I'll pick BBQued Pork over just about anything anyday, so I got it out, grabbed the sea salt, black pepper, granulated garlic, chili powder, some cumin and the little bit of paprika I had left. No brown sugar, not specials powders, potions or injections. Geraldo grabbed the Kingsford, got the chimney started and I grabbed the hickory chunks and put them in a sink full of water to soak while the coals got ready. About 30 minutes later we had the smoker filled with the hot coals, the apple juice in the drip pan and waited for the magic number of 22o or 'till the smoker dial, reached "Ideal." Longest story short....we were eating at 7 p.m. and it's really one of the very best pork butts I've eaten. So take that all you BBQ folks out there who have brainwashed us civilians with all that time, injecting, rubbing and marinating lore! I have my own theories about why this turned out so well, but that's a future post. I had a sandwich today with coleslaw and dill pickles on it and it was one of the best I've had here in Nashville....no kidding. I've got to give a big shout out to "Stubb's" BBQ sauce. It says it's "The Original", but there were several types on the shelf from Stubbs. I bought the one that looked more like it was a vinegar base, with flecks of black pepper visible. That's 'cause I'm not a thick, tomatoey, sweet sauce girl. Great compliment to the hickory smoke flavored pork. A little dab will do ya!
I had cooked the pork on the smoker till the internal temperature of the meat was at 160 (about 5 hours) then I took it out, wrapped it up tightly in foil and transferred it to the oven to finish cooking to 180 degrees. I prefer my pork sliced and so we had sliced BBQued Pork, cole slaw, baked beans, pickles, and potato chips. I had made a homemade chocolate cake with white cream cheese icing on Friday morning, so dessert was ready! It was a loud, chatty meal with food going every which way, and kudos to the cook (s). We met Sam's new girlfriend (Jess) and she got a real good dose of my family on a Saturday night around a table of food and Big Mom after a couple of glasses of wine. It was as great as any Holiday could be and will only be better when the whole "fam damily" is together. Next time. And I hope it's just as unprepared and that I roll with the flow as easily as I did this time. I learned a big lesson....Let the plans make themselves and just have the essentials handy...along with some red wine for Big Mom and a cooler of cold ones for the rest of us !!!
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Comfort Cook Catering 615-525-8336 / Nashville, TN

FIRING UP THE GRILL.....Part 1 "GRILL WARS"

2008-04-24T12:34:00.014-05:00

You gotta love the beginning of spring when all your neighbors come creeping out into the open and lawnmowers crank up for the first time in months. Though it's not politically correct in these eco-conscious times; I do love the carbon-print smells of a gas powered mower cutting that green, green grass and the smoky smell of a good ole charcoal grill firing up for some great groceries! Everyone on the block, or in my case The Circle, are suddenly waving, shouting "Hello" to one another and unloading SUV's and car trunks of perennials, annuals, grass seed and weed killer (not necessarily in that order.) Yes, spring has sprung and once again I'm kicking myself for not planting more perennials last year and saving my knees this season. That being said, I'm on my way out this afternoon to pick up some coleus and impatiens, neither of which is a perennial. Gotta have that instant pop of color though. You know it's hard for any Foodie to wait weeks to see results, therefore we tend to go for the "Instant Gratification" of the simple petunias and any other already blooming beauty to satisfy that gardening fever.

Having said all that...this Foodie does indeed take some things low and slow. The art of the Bar-B-Que. Now, I'm not going to get in any spitting contests with all the folks out there on what region's technique, who's sauce is right, if pork or beef is best...Oh no, I'm not gonna take on that argument. I'm going for something simpler and easier to debate (though probably just as controversial), yep, that age old question......."Charcoal or Gas?"

I am proud to admit that I am, indeed, a charcoal snob, but I can appreciate the Gas grill. They are awfully shiny and come with all those burners, and turners, and knobs and with just the push of a button you got your heat going. On the other hand with the charcoal grill, you gotta lug home that big ole 20 lb. bag of charcoal, buy the expensive charcoal starter fluid, get all dirty filling up the grill, smelling all smoky and then having to clean out those ashes every week or so. Yes, it sounds like a lot of work and a real pain in the butt, and I'll admit this is where my wonderful husband comes in handy, once again. That being said, I'm here to give you some idea of why I love the charcoal way of cooking and maybe sway a few folks to take a walk on the wild side. Charcoal can be your friend. And a tasty one at that.

First of all, you gotta admit that food cooked on a gas grill doesn't have the smoky intensity or charcoal-grilled flavor like you get on a charcoal grill. And maybe it's like a lot of things and it's all in what we grew up with. I inherited an old oil drum that was welded into a grill in 1971 by my Dad, (George Rilying's) friend, Ted Kaufman. I remember many a great meal off this grill and my introduction to a still favorite of mine...the oft overlooked BBQ Pork Steak. I'm guessing pork steaks were really cheap back then cause we sure had them often. Learning to cook on this behemoth is really an art; a fact that Geraldo can attest to. He had his trial by fire with some hamburgers back in 1990, but has since became a a real pro and a great grill master. As far as the types of charcoal to use, you have the option of using a natural lump charcoal or the ever popular briquettes (Kingsford, etc.) The number one rule in using charcoal is to please buy some sort of a charcoal starter. And by that I am NOT talking about fluid starter. No matter what, if you use even the most expensive fluid starter, you're going to taste a petroleum flavor on your food. Invest in an electric starter or a Schmidt House (yes, I know how that sounds) favorite, a charcoal chimney. Just a couple of sheets of newspaper in the bottom, fill with your charcoal and you're ready to go. Weber has a brand that has a handle and slanted lever on one side that makes it a lot easier to dump the hot coals without any mishaps.

This is the first in a few posts about Bar-B-Queing and I'm going to try to offer some good advice on rubs, sauces, marinades, cooking times and cuts of meat along the way. Be sure to check out the "BBQ QUEENS TIPS" under Simply Recipes at the right on this page. There's lots of good basic information there and a good website to check out. Today I'm going to leave you with a favorite recipe of ours. This is an easy one and one that we're going to have tonight (right after I get that coleus planted.) Just know when I give you any of these BBQ recipes...they are cooked on a Charcoal Grill. You can always alter the recipe if you have a gas grill. comfortcook@gmail.com

BARBECUED PORK STEAKS

1 Bottle Kraft Original Thick and Spicy BBQ Sauce (This is a good base for a great sauce)
2 TBS brown sugar
1 TBS Maple Syrup
1 TBS Granulated Garlic powder (and extra, see below)*
1 teaspoon onion powder
Dash of A1 Sauce
1 teaspoon Worcestershire Sauce
4 1/2 inch thick bone-in Pork Steaks (at room temp.)
Salt and Pepper to taste
*Additional granulated garlic sprinkled on steaks
TIP: Sometimes I add crushed pineapple or pineapple jelly to BBQ Sauce. Great on Pork and Chicken.

Mix first 7 ingredients in a mixing bowl. Set aside.
Salt, pepper and sprinkle small amt gran. garlic on both sides of pork steaks
Grill over med. hot coals to sear both sides, about 4-5 minutes per side. Just don't burn. Baste with generous amt. of BBQ sauce.
Flip after 2-3 minutes and repeat on other side. Do this at least 2 times on each side, but you can really use as much BBQ sauce as you want. On last turn, move steaks to indirect heat to set the sauce. Test with meat thermometer, when temp reaches 170, remove and cover with foil till ready to serve.

ON TOP OF SPAGHETTI

2008-04-07T13:51:00.006-05:00

Are there certain foods that when you see a picture of them or a commercial comes on TV you just start thinking about them and can't get them off your mind till that Tiger's fed? I have several that do that to me. Definitely Barbecue makes me crazy. Those BBQ marathons on The Travel Channel will have you driving miles within the next 24 hours to get that pork fix. Pizza does it, too. No wonder were are a fat nation. We're tempted 24 hours a day and being spoiled like we are, we don't generally deny ourselves what is readily available on every corner.
This is where this recipe for Spaghetti and Meatballs comes in. I don't really think of that dish often, Spaghetti, yes, but the meat balls are kind of an after thought since I make my Spaghetti with meat sauce to begin with. So when I saw a picture of this big plate of rich, red, tangy tomato sauce with meatballs and beautiful pasta, that Ding! Ding! Ding! went off in my little pea brain and I started pulling out the pots and pans, knives and spices. I'm making enough sauce to freeze 'cause I know that the days are getting longer and soon my interests will include gardening and kitchen time will be cut to a minimum. Lots of good fresh produce in the summer and our grill gets a real workout, so some extra tomato sauce will come in handy. What a great condiment for grilled bread, fresh bell peppers, even grilled asparagus. Also, try some on grilled eggplant and melt some Mozz or Parmesan cheese on top. What a great way to eat up that bounty of summer squash and zucchini! You'll come up with lots of good ideas. After all, something keeps those Ragu folks in business! comfortcook@gmail.com

SPAGHETTI AND MEATBALLS

SAUCE
2TBS extra virgin olive oil
3 cloves chopped garlic
1/2 chopped sweet yellow onion
1 cup very finely chopped carrots
2 28 oz can Italian plum tomatoes ( San Marzano brand if possible)
1/4 cup chopped fresh basil ( 1 TBS dried)
1/2 cup chopped fresh parsley
1/2 cup chopped Oregano ( or 1 TBS dried)
3 TBS tomato paste
1/4 cup grated parmesan-romano cheese
Sea Salt to taste
Fresh ground Black pepper to taste
1tsp Red pepper flakes (Optional)
1/4 cup red wine

MEATBALLS
1 lb ground chuck
1/2 lb fresh bulk Italian Sausage (I use sweet)
2 TBS finely chopped basil
2 TBS finely chopped parsley
2 eggs
3/4 cup unseasoned bread crumbs
1/4 cup grated Parmesan-Romano cheese blend
2 tsp Sea Salt
2 tsp black pepper
1 TBS olive oil
Red Wine ( to deglaze)
1 1/2 LB dry 100% semolina spaghetti, thin spaghetti or Bucatini pasta

1. Prepare Sauce: Heat olive oil in a 4-5 qt pot on medium heat. Add onions and cook for 2 min. Add garlic and cook 1 min. This is when I add the red pepper flakes. Add carrots and blend together for 2 minutes. Add canned tomatoes, stir together. Add basil, parsley, oregano and stir with wooden spoon or potato masher to break up tomatoes till sauce begins to thicken (about 5 min. over med. heat) Add Tomato paste concentrate, stir to blend. Reduce heat and simmer while preparing meatballs, stirring occasionally. (Will add Red wine and cheese later.)

2. Prepare meatballs. Mix by hand in a large bowl, beef, Italian sausage, basil, parsley, eggs, breadcrumbs, cheese, sea salt and pepper till well mixed, but do not over mix ( will make meatballs tough)Form into 1 inch round meat balls.
Heat frying pan on med high heat. Add oil. Sear and brown meatballs, but do not crowd in pan. Cook a single layer only or roast in a 350 oven till browned. As the meatballs are finishing add the red wine to deglaze the pan.

3. Add the 1/4 cup red wine to the tomato sauce. Then stir in the 1/4 cup cheese. Add salt to taste. Add meatballs, gently and stir. Simmer sauce and meatballs for 35-40 minutes, stirring occasionally.

4. Cook pasta according to package directions, but leave a little al dente. Drain.
To serve, place thin layer of sauce on plate, add pasta, add the sauce with meatballs sprinkle with Parmesan-Romano cheese. Manga!!

ITALIAN BEEF.....MY WAY

2008-04-03T20:16:00.012-05:00

This Italian Beef recipe is one that is a combination of my many attempts in the past to duplicate that wonderful Chicago Sandwich...Italian Beef. For years I did the infamous crock pot recipe that's all over the 'net and in cookbooks, because gosh darn it, if that's the closest a southerner can get, then I'd try to be happy with it. For years I was. Then Geraldo and I went to Chicago for a visit, I got hooked again and the crock pot wannabe didn't cut the mustard SO....., when some little cafe came to Nashville claiming to have "Authentic Chicago Style Italian Beef" I was on my way in a matter of days. The clerk's accent seemed authentic and the weight of my foil wrapped treasure kept me excited as I drove the 10 minutes to my house. (I know better than to try to eat an Italian Beef and drive.) I got home, stepped over the dog, grabbed a TV tray, and I know I had to be giggling and perhaps even talking to myself as I sat down and unwrapped my hefty beefy lunch. My first bite made me almost cry. I can only describe it as something like you going to the supermarket deli, buying the sliced roast beef, bringing it home and soaking it in a beef bouillon salt bath for a few hours. YEECH! What a disapontment. It's like going to see George Michael and Andrew Ridgely shows up instead. How dare these people advertise this as Authentic? And what really upset me was that I know most folks here in Nashville may go there thinking that they are eating the real deal! Oh, I gotta fix this. At least in my little circle of friends. It was time for me to get to work and attempt to somehow come up with something at least similar enough to share with my southern buddies to give them an idea of what it is that makes Chicago folks so fortunate and so many of the rest of us hopelessly geographically challenged.
Do Not Critique this recipe. It is a work in progress and will continue to be tweaked. I made this when my brother and his fiance came to visit recently and it was a hit. At least no one thought is was a Philly Steak! I would never claim authenticity, but this recipe works for me and I hope that any of you out there who have heard of and perhaps wondered what the heck an Italian Beef Sandwich is will try this. It is time consuming, don't try to hurry it up and tho there's lots of ingredients, it's still cheaper than a plane ticket. The next time you visit Chicago put it at the top of your list to try a real Itailan Beef Sandwich and you'll know one of the many reasons that I love Chicago. Food, Blues, Cold beer, Great Museums, Oprah... and Italian Beef.

Chicago Italian Beef Sandwich

1 4-pound sirloin tip roast
Salt and pepper to taste
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
3 tablespoons olive oil
6 cloves garlic, sliced, and granulated Garlic (to taste) to season the roast before roasting
2 large red bell peppers, cored and cut into 1-inch strips
2 large green peppers, cored and cut into 1-inch strips2 medium yellow onions, sliced
2 cups beef stock
1 1/2 cups chicken stock
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
Salt and pepper to taste
4 to 6 Italian poor-boy rolls, sliced lengthwise but not cut all the way through

Optional: Top with hot peppers, or a hot vegetable mix/ or serve with a grilled Italian sausage link cozied up in the bun with the beef. And I like a lot of garlic patted over the roast before roasting.
Preheat the oven to 375 °F. Season the meat with salt and pepper, oregano, and thyme. Place on a rack in a roasting pan and roast for about 2 hours or until the meat reaches 130 °F in the center. Remove and allow to cool. Deglaze the roasting pan with a little water and place the juices in a 6-quart pot. Heat a large nonstick frying pan and add the oil, garlic, red and green bell peppers, and onions. Sauté for 5 minutes and add to the pot. You may have to do this in batches.Slice the cooled meat very thinly across the grain, using an electric meat slicer if you have access to one. It just isn't the same shredded as it is when the beef is sliced paper thin. The taste is there, but the texture is nowhere near the real deal. Place the sliced meat in the pot along with any meat juices that have accumulated during cooling. Add the beef and chicken stocks, wine, and parsley. Cover and simmer gently for 1 hour and 15 minutes. Stir the pot a couple of times during cooking. Add salt and pepper to taste.Turn off the heat and allow the pot to rest, covered, for 15 minutes. Dip each roll into the broth in the pot so that it is saturated and heavy. Fill the roll with plenty of simmered beef and vegetables.Small changes: I added crushed red peppers to the broth, because I like more spiciness. And I would use more oregano next time. A teaspoon more, t least. Do it to taste, but remeber it'll intensify as it cooks. And it=f you want to make this ahead, go ahead and slice the beef after cooking and let it sit overnight in the juices. Then reheat until heated completely through (an hour, at least on a medium simmer) the next day. And Mamma mia! That's a sandwich. An Authentic Chicago Italian Beef Sandwich. You will be a hero!!

ONE POTATO, 2 POTATO, 3 POTATO.... 4

2008-03-25T11:21:00.007-05:00

There are lots of good reasons to be the "Big Kahuna of the Kitchen" and I had a real epiphany Easter Sunday. You see, my guys aren't much into potato salad (I put big green olives in mine...Thanks Mom!) and scalloped potatoes just go so well with ham that I threw caution to the wind and dared the kitchen police when I decided to make 2 potato dishes for our little Easter soiree. "I'll have the potatoes with a side of potatoes, please." So when it's your kitchen, your groceries and your time, forget the rules and make family favorites even if you do end up with a table of taters. I threw in some fresh asparagus for good measure and some yeast rolls to round out the carbo count. All in all, we were asleep by 3 p.m. and once again, another happy, loving and well fed holiday at the Schmidt House! (Yes, I know how that sounds.)
Below is a recipe for Big Mom's Potato Salad. This is the one I grew up with and nobody makes it like Mom does. My brother Allan (Rilying) and I fight over the leftovers to this day. Next year I'll hide his walker and have the upper hand!!! Ha!

BIG MOM"S POTATO SALAD
(Marge Rilying Pearce)

6-8 medium size Russet potatoes peeled & cubed in 1/2 in. pieces
Enough COLD Water to cover potatoes by an inch
3/4 cup t0 1 Cup Mayonnaise
2-4 TBS Yellow Mustard (Regular ole Hot Dog mustard)
4 TBS Sweet Pickle Relish
3/4 Cup Sliced green olives with Pimientos (See Note)
1 TBS Celery seed
2 teaspoons Sea Salt
Gr. Blk Pepper to taste ( about 1/2 teaspoon)
2 Hard Boiled Eggs, chopped

Put cubed potatoes in cold, salted water and bring to boil . Cook potatoes till just fork tender. Do Not Overcook. Drain potatoes into collander and sprinkle with celery seed. Place potatoes in fridge (or freezer to quickly cool) and cool completely before mixing with wet ingredients. In a separate bowl mix Mayo, mustard, pickle relish and olives. If you like your Potato Salad more or less Mustard-y adjust to taste. Add chopped eggs, ground black pepper and mix together. Add cooled potatoes to wet ingredients and gently fold to mix, careful to not mush up the potatoes. Optional: Garnish with small sprinkle of Paprika and fresh parsley. Enjoy and hide a bowl for later. You'll be glad you did!
NOTE: I use the big Queen Olives and slice them kinda thick. I like to be able to tell I've got an olive in my mouth.
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COMFORTCOOK'S BIG ADVENTURE

2008-03-11T13:02:00.010-05:00

A couple of Saturdays ago, Geraldo and I were going out for lunch and got way-layed by some terrible mall traffic, so we took a detour and ended up going into Green Hills to finally check out the Whole Foods Market. First of all, I didn't realize all the renovations there was to the old H.G. Hills area. It has been redesigned as a little village within itself with it's own main street, sidewalks, quaint stores and upscale shops. There were some well known restaurants, too and the entire feeling was very cozy. Parking (parallel) is free and they also offer free valet parking. We went directly to the parking garage located across the street from Whole Foods and grabbed a space a few cars in. So far, so good. Very accessible; once you get thru the Hillsboro Road Green Hills traffic.
There were beautiful plants, flowers, shrubs and garden goodies located outside the doors and my heart was already beating a little fast. I was like that Brentwood soccer Mom entering the doors of the newest boutique in town. I was excited!
The produce is beautiful and there really is such a selection of just anything you could think of. The meat department is huge and beautiful. It really makes our other shopping options look a little scary in comparison. The seafood cases were fabulous and we bought some Orange Roughy fillets and Dungeoness Crab Cakes on our way out. It was the best fish I've ever eaten and I barely did anything to it but a little butter, salt and pepper.
I could go on and on, but it almost seems boastful ...or sad. Whichever way you look at it. This is the stuff that "flips my switch," " floats my boat," " scratches my itch".....pleeeease........anyway, you get it. Seeing all that beautiful food and so many new and interesting products was so much fun. We bought 5 kinds of cheeses and met the Cheese maker/Dairy farmer Kenny, who made our cheese. (I've included a link to his website in the info column at right.) We got a bleu, of course, and a chipotle cheddar, a Wensleydale with cranberries and a Tomato Basil cheddar. Geraldo calls them my "little treasures." They are why the word "yummy" makes sense. Free samples are readily available of all the cheeses and the folks are very accomodating. They encourage grazing.

The bakery, breads, cakes & candies. The different food stations. The olive oil tasting station. The Gelato section. Sushi bar. Fabulous! I loved it! We bought some spices, sea salt and herbs at ridiculously low prices and grabbed 3 pounds of beautiful Granny Smith's that looked like they came right off the cover of Bon Apetit. Geraldo was a great sport and he digs it, too. You have to go if you have one of these places near you. We know we'll go back soon and this time I can make a list! My friend Beverly and I are planning a field trip as we speak. She gets the food thing and like me, she's gonna flip for Whole Foods. I can't wait to be her guide.

So here's a quick breakdown of how I cooked the Orange Roughy. Nothing fancy here. The key to this being so good was that the fish was so fresh. Absolutely no smell. If there was any kind of smell, it was like fresh air. Beautiful. This is right up there with lobster folks!

ORANGE ROUGHY FILLETS

2 Fillets (about an inch thick)
Unsalted butter
Sea Salt
Black Ground pepper
Juice of one lemon
Fresh Dill ( to taste)
Red Pepper Flakes
Preheat oven to 350. Melt 4 TBS unsalted butter. Mix in fresh dill, pepper flakes and lemon juice. Brush butter mixture over fish. Salt and pepper filets. Place fillets in a prepared baking dish with non stick spray or lightly grease with butter. Tent dish with foil. Bake at 350 for about 10 minutes.
TIP: Cooking time for firm white fish such as Roughy, Cod or Tilapia is about 10 minutes per inch of thickness at 350.

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WHICH CAME FIRST?

2008-02-27T12:45:00.008-06:00

I was going thru some of the old ( and I do mean old) cookbooks that my Mom gave me on my last visit home and noticed the amount of casserole recipes and how little they have changed over the years. The wording may be a little different and we may use margarine, or butter now in place of "oleo", but one thing stood out really clearly to me and I thought to myself "Which came first? The chicken or the Cream of Mushroom Soup?"

Well, according to old casserole folklore and the good folks at Campbell's, their Cream of Mushroom Soup gets the credit for setting the table. Campbell's Cream of Mushroom soup was actively promoted to American consumers in the 1930's as a quick and economical alternative to homemade sauces. What did these poor women do before "condensed" became an ingredient? You see, it was suggested that, because of their extreme concentration, a single can of undiluted soup could double as a sauce or stock. "Many times," the booklet Helps for the Hostess stated, "unattractive leftovers are thrown away when, by using a can of Campbell's Soup, they could have been made into an attractive, appetizing dish." Well, now...How 'bout that? I guess we still follow this advice today and every properly stocked pantry has at least one can each of the "Cream" version of mushroom, chicken and celery soups. I sure do and on special occasions, I've been known to break out the GOLDEN Cream of Mushroom Soup that's usually reserved for THAT green bean casserole and always when company's involved. Gosh, we are creatures of habit!
Of course the chicken came first, but after my Google history lesson on casseroles, I'm thankful that all us harried and hurried moms and pops and cooks today have the convenience of the "boneless, skinless" and "Cream of Something Soup", so that we, just like the Happy Hostesses of Yore, can have dinner on the table in a matter of minutes and serve our busy families an "attractive and appetizing dish." Give me a break.
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Casseroles, Casseroles, Casseroles (at right under Simply Recipes )

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A REAL TREAT

2008-02-22T14:28:00.009-06:00

I would have to say that one of my very favorite foods would have to be CRAB. I don't mind working for it and by that I mean I'm quite happy to dive into a plate full of crab legs and start cracking away. I confess it is the one "all you can eat" temptations that I buy into and if that's the case, Gerald jokes that he takes a book. But I don't go for the chow line at just any ole place. Chinese buffets tend to miss more often that hit on this one. Contrary to what some folks might think, there is some finesse involved and its a little more than just boiling some salted water and throwing the crab legs in. I like whole lemons in mine and some different seasonings, kinda like a Low Country Boil thing. My favorite place used to be a little dive bar here in Nashville that knew how to season the water and cook them to "just done." The owner is a friend of mine and has been known to load me up with a foil pan full of uncooked crab legs that I took home to cook at my convenience. Alas, my buddy has sold the place (he went broke selling all you can eat crab legs so cheap) and the new owners are more into pub grub and peanuts.
Back to the crab... As with any seafood, freshness is key. The only way you'll get that good long piece out in one pull is if the crab is fresh and cooked right. I'm not a aficionado of "Red Lobster" but I admit that years, and I do mean years ago, that was the only place available to us land-locked seafood lovers. Back then I had no idea that a Langastino wasn't lobster. Do now. I do like Red Lobster's cheddar biscuits and their bleu cheese dressing, tho. (I'm throwing that in so I don't sound like such a snob.)
So this week there's a sale at the market on fresh lump crabmeat (6 0z. @ $11.99) and backfin 6 oz. for $6.99. I scooped up the backfin and tonight I'm gonna make Crab Cakes with Remoulade Sauce. I have a recipe that may be a little intimidating because of the list of ingredients, but it is one of the best ones I've came across. (I love the panko bread crumbs, but that's a whole 'nother posting.) I consider crab to be a treat and I think because it is a little something special, I'm gonna make sure it's DELICIOUS! Try this some time when you want to show someone you care.....or just when you want to pamper yourself with something a little decadent. Check it out in Simply Recipes. comfortcook@gmail.com

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BEAUTY AND THE BEEF

2008-02-15T13:19:00.009-06:00

This past coupla weeks I have found myself telling folks about a particular cut of meat that Geraldo and I discovered a few months back and have really fallen in love with. Now, I'm going to mention Kroger and Meat in the same sentence, but before you write me off as completely carnivore -challenged, let me preface this with the fact that the particular cut of beef I'm talking about comes to Kroger already cut, processed and vaccum sealed. It is an aged beef, not angus, but Steak House quality. Look, I buy meat from Kroger sometimes because I don't have a neighborhood butcher named Sal waiting with sharpened tools to custom cut my rump roast. A gal's gotta do what a gal's gotta do and sometimes you have to go for convenience and shop local. Recently tho, Kroger has began carrying some really good cuts and their house ground beef is a good balance of fat to lean. Great for burgers, chilli or meat sauces. I would love to open my own little meat "Shoppe" with some artisan cheeses, freshly baked breads, some great olive oils, 3 or 4 little tables and a great take out business, but that's down the road.....literally. In the meantime, let's get back to my beef story.
I am most definately a carnivore and am surrounded by such. I really enjoy a good steak, chop, cutlet or roast. Beef, bird or pork. My favorite cut of beef is probably a New York Strip...no wait, a Rib-Eye...no wait... a T-Bone. You get the picture.
But the steak worthy of all this build up and fanfare today is..........................drumroll please..................
the FLAT IRON STEAK! Grilled, broiled, pan fried, stir-fried, cubed however,this steak has great body. Sorta the best of a filet of tenderloin meets the strip steak family. Really tender, not mushy, and holds it's own on the grill. The trick is to buy one that is thick at both ends as they have a tendency to slant to a thinner end. Picking one thick at both ends is strictly for cooking reasons so that its consistent. If you're gonna use it for a coupla different meals, half it and stir fry the thinner half. You have to cut it against the grain. You know like a flank steak, but it's never as tough as a sirloin, no matter how you slice it. For grilliing or broiling, all I season it with is Sea Salt, black ground pepper and granulated garlic. That's it.
Read the information under SIMPLY RECIPES in the side bar for all the "where this cut comes from" info. But do try it. And don't bake your potatoes in foil. For gosh sakes, give 'em a little scrub, maybe rub a little sea salt on the outside, prick a few holes with a fork and put them on the middle rack and bake those stinkers on about 400 degrees till they are FLUFFY...not steamed. Go buy a steak and invite a Cowboy ( or Cowgal) over for
a good ole steak supper! comfortcook@gmail.com

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CHILES 'CAUSE IT'S CHILLY!!

2008-02-12T09:47:00.002-06:00

I did some grocery shopping yesterday and when I go into those stores, it's really like a normal, stereotypical gal going into a mall or department store. I am definately in my element and am inspired pushing the cart around. I am currently planning a field trip to the new Whole Foods that recently opened in Green Hills like some folks plan a trip to an outlet mall. I get excited when produce is big, fresh, bright and crunchy looking. I love to find the names of products I only fantasize about when reading food articles or watching cooking shows. Publix comes close most of the time and Kroger has definately picked up its creative pace, but I'm chomping at the bit (literally) to get to Whole Foods and check out "SHOPRYLAND." That's the newest food theme park to hit Middle Tennesse, and one I definately want a season pass for.

I have been to some great food shows in the past and tried cheeses and foods I couldn't pronounce or identify. One cheese monger offered me a sample of the best Bleu Cheese I have ever eaten and after I came back down to earth, I asked him where I could get it. He asked if I had a Whole Foods in my area. This was in Louisville and a few years ago, so I was so excited when I heard the announcement that Nashville was finally staking a real claim on the consumer culinary map. I look forward to getting there soon and sharing the excitement with you. Back to my meager shopping trip yesterday......

I found some great shiny, bright green , crunchy Poblano peppers on sale and immediately knew that Geraldo and I would be enjoying Chile Rellenos this week. I make mine with Picadillo (meat filling) and cheese. I saw this recipe years ago on a 911 episode with Tyler (How Cute Is He?) Florence. I've made this recipe quite a few times and changed it each time. I am not a fan of the spicy to the "front of the mouth" taste, I'm more a "back of the throat" kinda gal. Therefore, as this recipe calls for 2 Chipotles in adobo, I use one. I also make sure all the membranes and seeds are out of the peppers. This recipe is a little bit time consuming, but it really flows and goes smoothly. The results are really worth it!! Invite some real foodies over to enjoy this one with you 'cause this is a real culinary homerun and not something someone gets served everyday. If you don't like raisins, then leave them out. Same with the olives. Do trust me and go with the spices (cinnamon, cloves, etc.) cause that really gives this recipe it's distinctive flavor. I follow it pretty exact and stuff Con Queso cheese (or Monterrey Jack) right inside with the meat filling. You can use canned Enchilada (Red) sauce instead of making the Ranchero Sauce, also. My mouth is watering right now thinking about tonight's supper!! OLE!!!
NOTE: Recipe is listed on the right comfortcook@gmail.com

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LOVE IS IN THE AIR!!

2008-02-04T13:36:00.000-06:00

Super Bowl is over and the next February food frenzy is Valentine's Day. Whether it's dinner at a romantic restaurant, chocolates or a bottle of bubbly and fondue at home, romantics everywhere know this is the time of year when there are no excuses if you forget February 14th. There are certain rules that apply to this particular date and one of the most important rules of romance is that if you are going to get flowers for your beloved make sure you send them to her place of work so she can have that moment of girlish glory among her peers, proving that she does indeed have someone who loves her enough to send her overpriced flowers. This is NOT the time to drop by the corner market for the cellophane wrapped spring bouquet that has already "sprung." You have to bite the bullet on this one and put some real effort into it to get the proper response. Having said that, let me add that there are some great floral options available if you decide to pick up something on your own to bring home to the missus. Many of the large grocery chains have a great selection of many different flowers and with the right touch, any proper suitor can pull this off. First of all, buy the kind of flowers your sweetie likes. Don't buy roses just because they're everywhere this time of year. I'm not necessarily a big fan of roses, but a lot of gals are. If your girl likes sunflowers, then make it sunflowers. If it's carnations or daisies, well, you get the picture. The love potion here is the thought you put into it. Put the flowers in a pretty vase (not one from home, spring for a new one) and tie a little bow or raffia around it to spruce it up a little. You could also wrap the flowers in floral paper and give them that "Florist Bought" look. There's really nothing wrong with taking flowers to your special valentine, but if your valentine works with other valentines...delivery is a BIG plus.
Most of all, turn on the romantic in you and let the love of your life know how very much she (or he) is loved. comfortcook@gmail.com
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FROM BEV'S RECIPE BOX

2008-01-17T08:50:00.002-06:00

I've mentioned my friend Beverly in earlier blogs and just to remind you she has been my co-conspirator on many culinary occasions. We both love good food and our husbands (Don and Gerald) just sit back and reap the benefits when we get "inspired." We've done our little fresh corn on the cobb booth at various functions at Charlie Daniels Park. We serve the corn with our home made gourmet butters and have had a lot of fun and what has turned out to be quite the successful little food booth. We call it "EAR-risistable" cause we're just so damn clever. I look forward to the warm days again and our butter-filled afternoons. I'll keep you posted on any upcoming dates.
Back to Bev and her recent contribution to the COMFORTCOOK blog........Inspired by Publix, Beverly tweaked this recipe to make it her own and the result is a creamy, delicious and light soup. Personally, I'm surprised there isn't a potato in it as I well know "POTATO" is Beverly's favorite food "group." Gotta love a gal who appreciates the staying power of starch! Anyway, try this recipe cause I know it will become a favorite. And to Bev from me and all the foodies who will be trying your delicious soup recipe, we say "Thank You Dahlink!" comfortcook@gmail.com

BEV'S CAULIFLOWER & CRAB SOUP

1 head fresh cauliflower(or 2 pkgs frozen)
1 small sweet onio or 1/4 large
1 can Mexicorn
2 small cans Bumble Bee white crab meat
2 cans low sodium chicken broth
2 cups of Half and Half (Bev uses organic)
1 tbsp dill weed
fresh minced garlic (to taste)
Salt and pepper to taste

In soup pot: saute onion and garlic in a little butter and olive oil. Add chicken broth and cauliflower. Cook till tender. Break up the chunks of cauliflower. (Do not puree..just break it down a little.) This gives the soup its nice consistency. Drain and add: Mexicorn and crab. Then add half and half and seasonings. (Note Bev adds about 2 tbsp of flour to thicken soup a little.
TIP:You could also add the flour to the sauteed onion, garlic, oil and butter to make a roux, then in a separate pot, cook your cauliflower in the broth, then drain and add to the roux mixture and add corn, half and half and seasonings.

Beverly suggests you serve this soup with a salad (romaine or spinach) topped with fresh fruit, such as strawberries, blueberries, chopped pecans, avacado slices and thin red onion slices. A Raspberry Vinagrette is the perfect way to dress this salad.

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TOMATO, TOMAHTO!!

2008-01-11T13:11:00.000-06:00

Is there anything more basic or comforting as a bowl of tomato soup and a gooey, grilled cheese sandwich? I like my grilled cheese with american cheese, mayo and olives and though plain white bread will do, sourdough or french really raises this up a notch. There are certain tastes that we all remember from growing up. As we've gotten older and our palates have gotten more sophisticated, we may realize that some of those old favorites are not exactly what you might think of as fine dining, but boy, there are some tastes that you just can't get anywhere else and just tasting it again can make you feel all warm and fuzzy. Campbell's Classic Tomato Soup in the familiar red and white can is one of those favorites. When you think of tomato soup, I'll bet 9 times out of 10, Campbell's comes to mind. It has gotten more expensive these days, but I know it had to be a bargain to end up in our cupboard when I was growing up. I still crave it and other cheap , pre-packaged delicacies come to mind. The old frozen Chicken Ala King and Gravy with Sliced beef in the pouch, the boxed Chef Boy AR Dee spaghetti, and a personal favorite of mine, Banquet Turkey Pot Pie. Dill pickle chips with mustard on saltines took care of my salt fix. I still sneak that snack sometimes. It's a good alternative to the bag of potato chip "dust" left by someone in the cabinet. There must be something in those preservatives that gives these foods their staying power (pardon the pun) but I really do go back to these golden oldies when I want that particular "Taste." I have some great grown up versions of each of the aforementioned treats, but the originals will always be a mainstay in my diet.
This is a really good recipe for Tomato Soup if you wanna take a little time to make it home made. Fresh is always best, but this particular recipe is very canned tomato friendly. It's good in the summer time when the tomatoes are plentiful and delicious at room temperature. You can spiffy it up with a bit of cream at the end if you like, but it's good just as is. I've included freezing instructions at the end.
Try this, but keep your Campbell's in the pantry for those winter nights when you're too tired to cook but need a little Comfort and Joy from the good old days. comfortcook@gmail.com

CLASSIC TOMATO SOUP

4 TBS (1/4 stick) butter
2 TBS olive oil
1 medium onion, chopped
coarse salt and ground pepper
1/4 cup all purpose flour
3 TBS tomato Paste
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
2 cans (14.5 oz each) reduced-sodium chicken broth
2 cans (28 oz each) whole peeled tomatoes in juice (with basil if available)

1. In a 5 quart saucepan or Dutch oven, melt butter over medium heat: add oil and onion, season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste, cook 1 minute to cook starch taste from flour.
2. To saucepan, add thyme, broth and tomatoes, breaking up tomatoes with your fingers. Bring to a boil: reduce heat and simmer for 30 minutes.(Remove thyme leaves before blending)
3. Using an immersion blender, puree soup in pot leaving a fair amount of tomatoes in chunks. Or, working in batches, puree half (5 cups) of the soup in a conventional blender till smooth, being careful with hot liquid and covering top off blender with a towel and holding tightly.
Return to pot with remaining tomatoes and season to taste with salt and pepper. Serve immediately, or let cool to room temperature before dividing among airtight containers (leaving 1 inch space at the top) and freezing.

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RICH AND SIMPLE

2008-01-09T10:36:00.000-06:00

I read on some website yesterday that January is Soup Month. So if you've ever needed a reason to celebrate that wonderful , comforting hot steaming bowl of goodness....dig into this recipe. I found this recipe a few years ago and have made it umpteen times and it never fails to impress. We served it as a soup of the day at a little tea room and it sold out each time. People were really surprised that it tastes so rich and takes only minutes to make. It is not the hour and a half, slowly caramelize the onions, kind of French Onion Soup. It takes only 30 minutes from beginning to end and it is really quite good to be such a quick version of the timely classic. If you want a more "labor intensive" recipe for French Onion Soup, then please email me 'cause I can get one for you. But try this....it's the one I throw together when that "Oniony, cheesy, hot gooey bowl of soup" craving hits me. comfortcook@gmail.com

FRENCH ONION SOUP
Rich and Simple

1/4 cup butter
1 tsp olive oil
4 Cups sliced onions (yellow or white)
4 (10.5) cans beef broth
2 TBS Dry Sherry (VERY IMPORTANT STEP)
1 tsp dried thyme ( or one TBS fresh thyme)
1/4 tsp Salt
Ground blk pepper to taste
6 slices French bread
6 Slices Provolone cheese
6 slices Swiss cheese
1/4 Cup Parmesan cheese

1. Melt butter in an 8 qt stock pot or big dutch oven over med heatAdd olive oil and mix. Add onions and stir often till tender and translucent. Salt the onions at this time ( adjust salt after cooking if necessary.) DO NOT brown the onions.
2. Add the beef broth, sherry and thyme. Season with pepper and simmer, uncovered, for 25-30 minutes.
3. Ladle soup into oven safe serving bowls and place one slice Italian bread (I toast mine first) or croutons on top of soup.
4. Layer the Provolone, Swiss and sprinkle some of the Parmesan on top of bread.
5. Place bowls on a baking sheet and place under broiler until cheese bubbles and browns slightly. Keep an eye on them at this point as the broiler works quickly.

TIP: (You can skip this broiler step when reheating soup if you place the cheeses on top of bread and microwave on high for about 40 seconds. Careful! This is hot.)

I hope you'll try this easy French Onion Soup recipe. It tastes really good and is much easier to make than it looks. Let me know if you try this and what you think comfortcook@gmail.com

For catering and menu information, please contact me at:
COMFORT COOK CATERING (615) 525-8336

COMFORT AND JOY!!!!!!!!!!!!

2008-01-04T09:37:00.000-06:00

You know how sometimes people will ask you,"What is your favorite food?" Well, I get that question and am also asked a lot, "What's your favorite dish to cook?" Both questions are hard to answer if you love to cook like I do. I really cook for a couple of reasons......I love good tasting food.....I thoroughly enjoy the entire process of shopping for and preparing a meal for family and friends, and I find that I am really focused when I'm working with food. It's very Zen-like for me. I have a high level of confidence when I'm cooking and I get such a sense of accomplishment when I share a good tasting dish with folks. I do love the accolades! And the criticism? Well, you gotta take that too and hopefully learn from it. These past few years I have also realized that I am a person who likes to be in control of situations when I feel capable and qualified. Unfortunately that feeling of confidence and capability does not spill over into some other things in my life and I am wholly aware of when to step aside and let the pros take over. I hope this keeps me realistic and humble. I just do know what I do well and I wish that sense of purpose and satisfaction for everyone in their endeavours. I learn every time I pick up a cookbook or watch someone else prepare food. I really think that anyone can learn how to cook. It's just like anything else where some people have a knack for certain things. I grew up surrounded by women who were fabulous cooks. Just good ole plain food. Delicious dishes that made me want to learn how to give that to the people I love. Cooking is not just pots and pans and meat and taters....it's really a combination of a big dose of love (you gotta wanna!) and realistically, some skills that have to be developed and honed in order to be successful. Learning some basic cooking skills will carry anybody thru life. You gotta know what can go with what. You have to know how to season, and you better know there's a big difference between high heat and low heat. Lots goes on there in the middle. I'm not a great chef and I never claim to be, but I am a good cook and that's because I love what I do and I take pride in doing it the best way I know how. I study every day and sometimes the dog does eat my homework. I like to say that not every ball gets knocked out of the park, there have been many runs, drips and errors! (Just ask Gerald!) I think some folks are born with a talent and opportunity and mine happened to be cooking. Just like some people are born to be scholars, surgeons or scientists.........and they all gotta eat sometime!!!

Here's a great Quiche recipe that I got my friend Beverly. She came up with the original version. We served this at the little tea room she and I developed the menu for and it was a big hit. I added the mozzarella because I didn't have enough cheddar one day. The mozzarella gave it a real creamy texture. This is a great dish for any time of day or night. It makes a great easy and filling supper. I made this for brunch the morning after Christmas when the boys, their girlfriends and our grandson Logan was here. God Bless 'em...they are all good eaters and my cup "runneth over" that day!! comfortcook@gmail.com

CARPETBAGGER"S QUICHE

2 9 in. prepared pie crusts, thawed if frozen (store bought works great and I used the
boxed pre-rolled kind from the biscuit dough section)
1 Box frozen chopped spinach thawed and drained very well
1 small onion diced
1/4 cup (or more to taste) Bacon Bits (Please use Real bacon bits here)
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
8 Extra large eggs
1 Large can evaporated milk
*Salt and fresh ground black pepper to taste (fresh ground makes a difference here)
A pinch of cayenne ( I think cayenne compliments cheese dishes; a pinch adds a
great background, not heat))

Preheat oven to 350. If using a pre-rolled pie crust, spray bottom of 9 inch pie pan.
1. Divide and sprinkle half the diced onions into each pie crust.
2. Follow with half the mushrooms over onions.
3. Add half the drained spinach layer over mushrooms and onions. (Spread evenly over top)
4. Top the spinach with the bacon bits
5. Sprinkle the mozzarella over entire layer

6.In a separate bowl, beat eggs and evaporated milk till well blended. Add salt (*remember bacon is salty and already in recipe) and both peppers, more black than cayenne.

7.Divide wet batter and pour evenly and gently into each crust. Top each quiche with the shredded cheddar ( and I do embellish here) and bake at 350 for 35 to 40 minutes. Quiche is done when sides are set and middle is still a bit spongy. To test, insert a butter knife and when it comes out clean, the quiche is ready. Do not over bake.
Cover with foil to keep warm or serve at room temperature with a big green salad and a crusty baquette or a loaf of warm bread. Softened butter (or margarine) with some honey mixed together is a great condiment to serve to spread on the bread.
Throw some fresh fruit in a bowl and you look like a pro and most importantly, it shows you care. "Comfort and Joy!"

TIP!!!!
To make one quiche, cut recipe in half, but use 4 whole eggs and 1 extra yolk. You can substitute any kind of cheese. For instance, Monterrey Jack and cheddar or pepper jack takes this dish south of the border. Add some chopped green chilies in addition to or in place of the mushrooms. Add ham, instead of bacon, green peppers, red peppers, steamed broccoli , chives.....play with it and make it your own. Just use the basic egg and milk mixture as your base.

HAPPY NEW YEAR!!!!!!!

2008-01-03T10:30:00.000-06:00

2008 came just in time at the Schmidt House. Maybe you noticed that I took some time off around the holidays and am just now getting back in the groove. This was one of our best holiday seasons in a long time, and with that came alot of preparation and celebration. We had the boys and their significant others, our grandson Logan, and friends and neighbors in and out for days. My family back in Illinois had a great time together with their spread out families, also. I always miss them when the rest of us get together here in Tennessee. It's so hard to work with everyone's schedule, but we were in one another's hearts. We also had a great night out with our good friends Mike and Bob ( who are relocating soon) and in between all the hustle and bustle, Geraldo and I had to manage a few dental appointments. I had a root canal (attempt) that became a bigger deal than expected so that knocked me off my feet for a couple of days. Mepergan and baking do not mix. I was loopy for a few days. But Christmas came and the day was great and the brunch the day after was wonderful also. A couple of nights after Christmas, we met Mike and Bob at "Toot's" a surf and turf restaurant in Smyrna and I, quite obviously, got hold of a BAD oyster. The reaction was swift and violent, and I'm not quite ready for any trips to the all you can eat seafood bar at the local Oriental Buffet. I did learn a valuable lesson tho....trust your nose. I was excited to see our friends, and quite truthfully, giddy that I was getting to "eat out". So I dug in with abandonment and paid for it later. I am happy to report that I was the only casualty (from our table) that night, but Gerald got a 24 hour bug a couple of days later. We were both fine for New Year's and watched the ball drop from the comfort of our living room with our furry friends. The four legged kind....not the neighbors.
So I hope all of you had a great holiday season and that love found its way into your hearts and homes. I'm ready to meet 2008 with an attitude adjustment and live in the present.
I do have a couple of recipes that I tried out for the first time. Actually I did 3 new cookie recipes that were all really, really good. I'm paying for that now...I have put on some pounds since Thanksgiving and I knew I would. I really enjoy all the flavors this time of year offers. So, I'm resolving to rework some old recipes and give them a lighter makeover. I've got a quiche recipe we had for Christmas that was so easy and delicious. Everyone loved it..including our big ole boys. They had never even heard the phrase "real men don't eat quiche", so I didn't have that hurdle to get over. I'll get some recipes to all of you later and please email me if you had any tried and true favorites over the holidays or found some new taste sensation. comfortcook@gmail.com God Bless You and Yours and I wish you "Comfort and Joy" for 2008!!!!!!!!!!!!!!!

Potluck Etiquette

2007-12-13T16:00:00.000-06:00

It has been really busy here at The Schmidt House. I did finally get our tree up, the house decorated and Gerald took care of the outside lights. The living room and the porch looked great, but for a few days, I had 2 rooms filled with half filled boxes of old decorations and just old Christmas junk spread out everywhere. Gerald says that's what doors are for, but I happen to know what's behind those doors and it makes me a little crazy. I do like it when everything is out and looking on purpose. I feel a real sense of accomplishment. So, our home is in full holiday bloom and I love it!
We had our little Christmas neighborhood Open house on Tuesday and that was fun. I made way too much food, but I get into it when I'm cooking and then it's overkill. The neighbors appreciated it though...they all had a nice little "Reindeer Bag" of leftovers to take home. Spreading the love!! I smoked a pork butt on Sunday for 4 hours and then finished it up, low and slow in the oven on Tuesday. It was (and still is) really good. We also had some Italian meatballs, Chicken Salad WonTons, too much chocolate, mini Red Velvet cupcakes w/ cream cheese frosting, and the ever present Bleu cheeseball and veggie tray. I did dig out an old recipe for Beau Monde Dip for the vegetable tray this year. I hadn't had it in years and folks, it is really good. I had found the Beau Monde ( Spice Islands Spices) at Publix. It's a nice little alternative.
My neighbor, Rhonda, who does not cook and is proud of it, brought a pan of pepperoni stuffed yeast rolls and Oh My Gosh...they were so-o-o- good! Maybe it's because I didn't make them that I enjoyed them so, but Geraldo was into them too. I'll share her recipe with you soon. It isn't written down and takes only 3 ingredients (5 if you count the pan and the oven.)
They're kinda like Pigs in a Blanket on steroids. I really appreciated Rhonda bringing something to our little soiree and that made me think about potlucks and how folks know to bring something or not. So here's some homegrown advice............... comfortcook@gmail.com

POTLUCK ETIQUETTE
* If you're bringing something to a potluck, let your host know what you are bringing and how many people you are expecting.
* Put your offering on a nice platter or bowl- as opposed to plunking down a plastic tub or container of food on the table or expecting your host to provide a dish or platter. And bring your own serving spoon, if needed.
* If you are bringing an appetizer, be sure to arrive on time.
* If you're hosting a potluck, have supplies on hand to wrap up food to take home.
* As for cleaning the serving dishes, guests should defer to the host ( Gerald will do it for you at our house!) Kisses, Geraldo! But if you are in doubt of protocol, rinse the dish, wrap it in a plastic bag and take it home to wash.
* And, if you want to know who gets the leftovers, they should be offered to the host. (I send anyone and everyone who wants a little somethin' somethin' a little something home.....hence the Reindeer Bags.)
As a Hostess, I appreciate any helping hand, but I want my guests to know that it is always my pleasure to spend time with good friends and neighbors. The food and prep is just how I say "Welcome to our home."

Baby, It's Cold Outside!!

2007-12-06T09:22:00.001-06:00

Wow! It's really cold outside today! How many of you immediately think of soup or chili as soon as we get that first blast of winter weather? I happen to be a big fan of soup on a year round basis, but it's almost a craving when the temperature takes a dive. Soups are also like a lot of one pot meals in that they taste better the next day, so that's definitely a time saver. Throw in a salad or sandwich, some cornbread or biscuits and you're a hero! There's just something that makes me feel l like I'm eating healthier, whether I really am or not. Anyway, I feel like I'm on the right track and doing something good for the family. My all time favorite soup is my Mom's vegetable beef soup. It takes her all morning to make and she starts out with beef ribs and when I was little, I remember her asking the butcher for "suet" to go in it. I tried asking for that last winter at my adored " Compton's Food Town" from Dale the Butcher (who is very accommodating) and he grinned at me like I had found out some big "Meat Thing" secret. He also told me that they didn't have any, as there was never any requests for it and so they just threw those good old pieces away. He agreed tho, that "soot" (suet) is indeed a mighty tasty ingredient. So suet-less, what do you do to beef up the taste? You cook the devil out of those rib bones and reduce the leftover liquid. I can't begin to write down how Mom or I make our vegetable beef soup, (and hers is always better), because that is one of those dishes that you just gotta work on and taste as you go. When it tastes right, it's done. Everybody has their own version and each one is right.
Here are a couple of recipes for Chicken Tortilla Soup that Linda had asked for. The first one is so easy and my boys really like it. I do substitute frozen corn and leftover rotisserie chicken for the canned, but have made it exactly like the following recipe and loved it. The next one is a little more involved, and definitely a little more revved up. Either one hits the spot when you're craving a little taste "South of The Border". Here you go, Linda.......let me know when you've tried them. comfortcook@gmail.com

Six Can Chicken Tortilla Soup

( makes 6 servings, Ready in 20 minutes!!!!!)

1 (15 oz) can whole kernel corn, drained
2 (14.5 oz) cans chicken broth
1 (10 oz) can chunk chicken
(1 (15 oz) can black beans, rinsed and drained
1 (10 0z) can diced tomatoes with green chili peppers (Rotelle, mild or hot) drained

1 Open the cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes with chilies. Pour everything into a large saucepan or stock pot. Season to taste with salt and pepper. Simmer over medium heat until chicken is heated through.

I serve mine with baked Tortilla chips cut into strips that I have baked on a cookie sheet (at 350) until lightly browned. Sprinkle on top of bowl of soup.

Chicken Tortilla Soup

1 TBS Olive Oil
1 Onion, chopped
2 tsp chili powder
1 tsp cumin
3 cloves garlic, minced
1 tsp dried oregano
1 (28 oz) can crushed tomatoes
1 (10.5 oz) can chicken broth
1 1/4 Cups water
1 cup frozen whole kernel corn
1 cup white hominy
1 (4.5 oz) can chopped green chilies
1 (15 oz) can black beans, rinsed and drained
2 boneless chicken breasts, cooked and cut into bite-size pieces
Salt and pepper
1/4 Cup chopped fresh cilantro
Crushed Tortilla chips
Cubed Avocado
Shredded Monterrey Jack cheese
Sliced green onion

1 In a medium stock pot, heat oil over medium heat. Saute onion and garlic until soft. Stir in
chili powder, cumin, tomatoes,oregano, broth and water. Bring to boil; simmer for 5 minutes, stirring occasionally.
2. Stir in corn, hominy, chilies, beans and chicken. Simmer for 10 minutes, adjusting salt and pepper to taste.Add cilantro just before serving.
3. Ladle soup into individual serving bowls and top with crushed tortilla chips, avocado cubes, cheese and green onion.

Hope you try one of these and let me know how you like it. That first one can't be beat if you're in a hurry or don't want to go to any trouble. Enjoy!

Won, Two, Three

2007-11-29T08:48:00.000-06:00

After posting yesterday's blog, I got inspired and started going thru the mounds of recipes (bits and pieces, books, and folders) that I keep handy in a disorderly fashion, to look for more Won Ton ideas. Just like a lot of you who like to cook, we all can make our "go to dishes" by instinct, but it can be difficult to "explain" how you make a particular dish to someone. Especially when that someone hasn't prepared that dish dozens of times. I'm a firm believer in making each recipe your own, but let's face it, you better give someone a good foundation to start with and not leave out any part that would cause "structural damage." That's why I went to my treasure chest and found some of the "original great ones" that I count on. From here you can dress them up any way YOU want to. It's also painfully obvious that I really need to come up with a better plan filing recipes. Oh, well.......I'll do that this winter when it's cold and yuck outside.....yeah, just like last year. comfortcook@gmail.com

Won Ton Basics

1/2 C finely chopped Napa or Savoy cabbage
Coarse (sea) salt
6 ozs ground pork (not all lean)
3 Scallions, finely chopped
1TBS finely chopped peeled ginger
1 Tsp soy sauce
1 Tsp Sesame oil

In a medium bowl, toss cabbage with 1/2 tsp salt. Let stand 10 min. Wrap cabbage in a double layer of paper towels: firmly squeeze out excess liquid. return cabbage to bowl: add pork, scallions, ginger , soy sauce and sesame oil. Mix well with a fork. Makes enough to fill about 24 wontons. Refrigerate leftover filling up to 2 days.

Making Wontons
1 Work with one wrapper at a time and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.
2 With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and the filling is centered; press edges down firmly to seal.
3 Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly, press tips together to seal.
4 Fold remaining top corner back. Transfer to an oiled plate; cover with damp towel to keep moist. Repeat with remaining wrappers and filling.

Wonton Soup
Serves 4

24 rectangular or square wonton wrappers
1 recipe Wonton Filling
2 cans(14.5 oz each) reduced sodium chicken broth
coarse salt
3 scallions, thinly sliced on the diagonal
2 to 3 tsp Rice vinegar
1/2 tsp toasted sesame oil
4 cups water

1 Make wontons (see recipe)
2 Make soup: in large pot combine broth and 4 cups water, and 1 tsp salt. Bring to a boil. Add wontons, one at a time; return to a boil. Reduce heat to medium and simmer till wontons are just cooked thru, 4-6- minutes. Stir in scallions, vinegar and sesame oil; season with salt. Serve

POT STICKERS

1 Make wontons (above 1-2)
2 In a 12 inch nonstick skillet, with a tight fitting lid, heat 1 TBS vegetable oil over med-high heat. Add half the wontons and cook, turning once till lightly browned, about one minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked thru, 2-3 minutes. Repeat with remaining 1 TBS of oil and wontons. Sprinkle pot stickers with scallions and serve with soy sauce.

Don't be intimidated...these are really easy and so delicious. Really fresh and vibrant. TGIFriday's serves their pot stickers with red cabbage and hoisin sauce on the side, which is a really nice contrast for color. To freeze any wontons, place on a cookie sheet after filling and freeze, thaw in fridge and cook according to directions above. They'll keep up to a couple of months in the freezer.

TIP: Sam's Wholesale Club has frozen pot stickers available. They are quite good and very convenient for a Hot Appetizer option for any Holiday get together. Just follow the pkg. directions. Why kill yourself when you can buy greatness? Let's be reasonable here.

I've got a couple of recipes coming tomorrow per Linda's request for Chicken Tortilla Soup. One is super easy (you only open cans & it's really quick and good) the other is a little more dressed up, but still simple. Thanks for all your FEEDback. Have a WONderful day!!!

Check out "SIMPLY RECIPES" in The Profile section.

Countdown To Christmas....Appetizers!!!

2007-11-28T10:25:00.000-06:00

I think that I would rather have a table full of "Finger Foods" in front of me, than a Steamboat of Beef on a steam table, any day. Hold on....this is entirely my belief and I know that in my own household, I am alone in this opinion. Therefore, we have BOTH!! Don't get me wrong, I am in the middle of all of it, but I love the fun and playfulness of those great little savory snacks, that seems like everyone has a different recipe for. You can taste a dozen new things and go back for seconds (and thirds) on the particularly yummy "Oooh, I love that!" tidbit. What a great way to try out new tastes. My girlfriend Beverly and I are real culinary team mates in every sense of the word. She and I have the best little get togethers and our husbands just sit back and reap the delicious rewards. One of my favorite dishes of Bev's is her Hot Spinach and Artichoke dip. I always ask for it anytime we get together where food is involved. I am of the consensus, that cheese makes anything better, and if cream cheese is involved in anyway...I'm in. Some folks stuff celery with cream cheese, but my vessel of choice is a spoon. More than once in the middle of the night, a butter knife has also worked. I'll ask Bev to give us her recipe, but as far as I'm concerned, she will always be the one who makes it for me. "Shout out to Beverly!...email me the recipe" comfortcook@gmail.com . I'm gonna include her Quiche recipe this month soon, as it's a great brunch treat for the Holidays.

I'm going to share a couple of really easy and delicious favorite appetizers along with little lesson on Won Ton 101. The sausage ones were a big hit with Gerald's co-workers for their Halloween potluck and Connie from there has asked me for the recipe. It's taken me awhile as I literally was flying by the seat of my pants and came up with the filling from what I had available the day before. Getting this in a proper recipe format is not really my forte, but I'm not here to be graded...I'm here to share and have some fun. Let me just say that I do indeed have these ingredients on hand. I am a food nerd and like to be able to go to my pantry or fridge at anytime and find basic ingredients that are really a part of my food repertoire. I have a pkg of Won tons in my produce drawer as we speak and am never without ground pork, ginger or at least 5 kinds of cheese (in various colors and textures.) I realize this is not normal behavior, but I do keep an interesting pantry. Thanks for your patience Connie, this one's for you!!!

WON TON APPETIZERS

Preheat oven to 350
1 pkg Hidden Valley Ranch Drsg mix (mix as directed)
1 lb Chorizo Sausage uncooked bulk ( Kroger) or pork , Italian or Hot Italian sausage
(I used the Chorizo for my last batch)
3 Oz. softened cream cheese
1 C shredded sharp cheddar
1 C Monterey Jack or Pepper Jack ( I used Pepper Jack)
1 Tsp ground Cumin
1 TBS Chili Powder
1 Tsp Granulated Garlic powder
1 Tsp Salt/1 Tsp Ground Black pepper
1 Pkg Won Ton Wrappers ( or can substitute egg roll wrappers, cut into quarters)

Brown sausage and mix in all spices and seasonings. DRAIN well. Set aside. Spray muffin tin with non-stick spray ( I used the small sized cup muffin tin, but can certainly use larger one.)Put Won Ton squares in muffin cups, getting down to bottom of pan. Bake for about 5 minutes until a little golden. Remove and bake next pan. Watch as these can burn easily!

Mix together sausage, Ranch dressing, and cheeses. Spoon into Won Ton cups and return to oven till cheese just melts. I top off the Chorizo ones with a little dollop of Sour cream and a fresh cilantro leaf. The Italian or pork sausage ones, can be garnished with Green or Black olives slices (Italian) or dried cranberries or raisins on the pork. It's all up to you.
TIP!!
If you are going to travel with these ( for a potluck or whatever) line a crock pot with foil and place the Won Tons in layers (with foil between them) and turn on low when you arrive at your party. Always start out with a hot Crock pot from home, that way it doesn't take forever to heat up. Turn it off to travel and on low when you arrive. Wait to garnish till you set out your appetizers. These are a great room temperature food, so don't fret about keeping them piping hot. Remember this can be mixed and matched any way. You can also substitute Mozzarella for the Jack cheese for the Italian ones. That's what I do.

I hope you get a chance to try these out. I plan on making several batches this month. I also freeze the unfilled baked Won Ton cups to use for other fillings. I do a great Chicken Salad in them for my catering events. The empty baked cups can be frozen on a cookie sheet, removed and put into a moisture proof container and will keep in the freezer up to 6 months. Can be baked filled then frozen, same way and reheated in oven till hot. Will keep in freezer 3 months. Tomorrow, I've got a great Pot Sticker recipe that is an absolute favorite of mine.

Thanks to Linda and Amber for their comments on the fried turkey post. Linda, I will definately switch up on the oils to differentiate the poultry. And Amber, you are so right about the fried turkey being moist. Brining is also a great way to have a moist turkey, or chicken, too. Bev brined her turkey for the first time this year and is a convert. Just goes to show that we have so many more options today and how great it is that we can all share new and creative ways to enjoy old favorites.

What I Learned This Thanksgiving

2007-11-27T08:58:00.001-06:00

Hello! I hope everyone out there had a beautiful and love-filled holiday! Mine was great as the boys and friends all stopped by and stroked my ego with their culinary compliments. It doesn't hurt that they eat out 99% of the time and most of those choices are decided according to a college student's budget. So when Mom lays out a spread of anything that remotely resembles a real meal, they dig in with "ummms and ahhs." It has taken years to reach this level of appreciation from them and I savor the moment.

I fried a turkey this year. My Master-Bilt electric deep fryer is a great piece of equipment and works like a dream. Preparing the turkey was easy, just got it ready the night before and let it do it's thing overnight. It was a moment of truth when Gerald and I lowered the bird into the hot oil and I was tickled to see all that hot, bubbling peanut oil cover that entire turkey. We were like a couple of kids with something new for a change. We set the timer and I went on with the rest of our dinner. Gerald kept an eye on the fryer, and one eye on football, so we wouldn't burn down the house. We did all this in the garage, as part of the beauty of the Master-Bilt is that you do use it indoors. I suggest you cover anything in close proximity of the oil, but other than that it was easy as pie.

The turkey came out 45 minutes later and I let it sit till the potatoes were mashed and we were all ready to sit down to eat. Prayers were said and we dug in. That's when the umms and ahhs started and "this is the best turkey I ever ate" was said around the table. All but for one. ME. This wasn't Thanksgiving turkey...this was a big fried chicken!!! Immediately I started thinking that my perfect roast turkey and cranberry sandwich was ruined. These leftovers were not going to work. I sat back and let the others enjoy their "turkey", and made plans to go to the grocery Friday while they still had turkeys on sale. That one I would roast.

I guess because I do fry chicken at least a couple of times a month and I do use peanut oil and I do brine it first, for me this was just a regular meal on steroids. I can certainly understand the hoopla, because everybody I shared my table with loved it. Craig, one of our boys best friends even called me on Saturday to ask if I'd fry a turkey for his Mom and then brought one over that I cooked for his family on Sunday. It looked gorgeous, too and Gerald and I cut off a piece to "test", (quality control you know) and it was great. By then I was over the Thanksgiving mindset and appreciated the fried turkey for just what it was. I did buy a 15 lb. turkey that is in the freezer and as soon as we finish this pork roast that I smoked on Sunday,(I was bound and determined to get some sandwiches out of this holiday) I roast it like always and I'll get my real turkey sandwich with a fresh batch of cranberry sauce and a big ole loaf of sour dough bread. There's alot to be said for tradition.............

So, I do like fried turkey, just not when it's the only poultry option and maybe not on Thanksgiving. I realize I'm in a minority here. But, it was great fun to try something new and if you are considering getting a turkey fryer, I highly recommend the Master-Bilt. It does a fine job and Gerald says it's easy to clean, too. (Thanks Gerald!) You can do all kinds of great meals with it low country boils, wings, etc. So let's move forward to Christmas and all those goodies. I'm working on some Christmas ideas and will be posting them soon. Please sign up and let me hear from you. I would love to be able to post some of your comments and get everyone involved. Have a great day and treat yourself well........................

Getting Comfortable

2007-11-18T19:27:00.000-06:00

The term Comfort Food refers to a style of familiar, simple food or drink that is usually home-cooked, or consumed in informal restaurants. Comfort food is typically inexpensive, uncomplicated, and easy to prepare. Many people turn to comfort food for familiarity, emotional security, or as a special reward. The reasons a dish becomes a comfort food vary, but often include pleasant associations of childhood. Small children often latch on to a specific food or drink(in a way similar to a security blanket) and often request it in stressful situations. Adults eat comfort food for a sense of continuity.
Comfort foods are typically composed largely of simple or complex carbohydrates, such as sugar, rice, pasta, refined wheat, and so on. The word "Comfort Food" was added to the Webster's Dictionary in 1972. Various foods or beverages could fill the urge for a comfort food depending on a person's taste, but in any given culture there are foods that become universally accepted comfort foods. Seeing some of these foods on The Discovery Channel can be downright scary to us (Americans.) I can honestly say I've never craved a good hot Yak stew on a cold winter's night, but I'll bet somebody in the Himalayas has. This explains why there is no Yak section at the corner Kroger.
Many comfort foods are regional by nature, such as fried chicken and barbecue in the south, or a hotdish or other casserole in the upper midwest. Hoagies and specialty sandwiches are big in parts of the east coast. Chili, mashed potatoes, macaroni and cheese and some version of a stew or heavy beef dish are comfort foods nearly everywhere. Many ethnic comfort foods have become mainstream and accepted as American fare and have become common American comfort food.
Comfort food has always been a staple of diners and other informal restaurants, as well as home cooking. Here in Nashville (and Tennessee) we all have a favorite "meat'n three" and by the number of Waffle Houses signs through out the southeast, many folks must get their breakfast fix " smothered and covered." Traditionally, there has been an emphasis on authenticity and low cost. One recent development, however as chefs have explored the roots of American cuisine and tried to define it as a unique style, is the advent of fine dining comfort food restaurants that feature more precise preparation, presentation, higher quality and fresh organic ingredients, thus, higher prices. But hold on...not everybody needs a roasted tomato and beef au jus surrounding our piece of meatloaf. Heck, I call that gravy.

One For The Recipe Box

2007-11-16T12:36:00.002-06:00

This is a great dish and you could easily substitute leftover turkey for the chicken. I love this recipe.....you gotta try it!

Chicken A la King

1/2 C (1 stick) butter 1 8oz pkg. sliced fresh button mushrooms
3 green onions 1/3 C all-purpose flour
1/2 tsp salt 1/2 tsp fresh black pepper
1 14.5 oz can chicken broth 1 C heavy whipping cream
2 C chopped cooked chicken 1 2 oz jar diced pimientos, drained
Hot cooked rice or cooked egg noodles

In a large saucepan, melt butter over med. heat. Add mushrooms and green onions, cook 3-5 minutes, stirring occasionally. Sift in flour and cook, stirring constantly, 2 minutes. Gradually add broth and cream, stirring constantly for 5 minutes until slightly thickened. Add chicken and pimientos, cook 5-6 minutes until thickened and bubbly. Serve over rice or noodles.
Makes 8 servings. Click on the ads below for great Thanksgiving ideas!!!!!!

I Think I'm Going Nuts!!

2007-11-15T13:51:00.001-06:00

Now that the weather is getting colder and all the leaves blew off the trees yesterday (there went Fall), I'm really getting into the Holiday Spirit.
We're going to have some friends and neighbors (they're not necessarily the same) over for a little pre-holiday get together. I want to serve something small and "Autumnal" (I love that word), so I'm thinking Nuts, but Savory nuts, not sweet, uber rich Pecan (Pe-caan, Pea-can) pie.
There'll be enough of that on Thursday.

So here's a quick appetizer that is always a big hit at the "Schmidt House." (yes, I know how that sounds......)

Blue Cheese Ball

8 oz. cream cheese 1 Jar Kraft Old English Cheddar
2-4 oz. Blue Cheese (crumbled)
Pinch of cayenne
Mix all together, form into a ball or log, and roll into mixture of chopped pecans and dried parsley flakes

I Think I'm Going NUTS!!!!

2007-11-15T13:33:00.000-06:00

The weather is getting colder and I'm getting more and more into the Holiday spirit. We're having some friends and neighbors over early the week of Thanksgiving and I want to have some easy snacks available that are seasonal, yet not an early edition of their Thanksgiving Day dinner. I never understood why companies always had their big holiday meal on Wednesday the day before Thanksgiving and it was always turkey and dressing, ham and all the trimmings. I don't want to spoil the anticipation of that first bite, so no rehearsals here.

So, I thought nuts, pecans (pe-caan, pea-can,) would be a good choice. Now I know pecan pie is probably a big part of the dessert table on Thanksgiving, but I'm talking "Savory" nuts here. These are a couple of my favorite appetizers. I hope you get a chance to try them and that you enjoy them as much as we do here in the "Schmidt House."

BLUE CHEESE CHEESE BALL

8 oz. cream cheese 1 jar Kraft Old English Cheddar

2-4 oz. (How much do you like Blue Cheese?)

Small pinch of cayenne pepper

1/2 C chopped pecans

2 TBS dried parsley

Thinking Turkey!!!!

2007-11-14T10:32:00.000-06:00

Hey it's time to dust of the gravy bowl and start thinking about the shopping list and menu for any cook's favorite holiday...THANKSGIVING!

I'm looking at some new ideas this year. I know they say to not screw around with a new recipe on a special occasion, but we have so many more options than we did "Back in the Day." I mean really....all the food shows, all the magazine covers are shouting "Eat Me" right now. I 'll stick with tradition, but I'm throwing in a couple of new dishes and maybe they'll become the new old tradition.

I have been brining my turkey for the past few years and if I can make one suggestion to really improve your bird, brining is the answer. Just water, salt and sugar. There are several brining recipes around, but keep it simple..enough water to cover the turkey, add a cup to 2 cups salt and 1/2 to 1 cup sugar. I use my big ice chest with a bag of ice inside because I never have enough room in the refridgerator to put a 14lb. bird.

This year Hubby bought me a big 28 quart electric Masterbilt Turkey Fryer so we're gonna crank it up this year, also. I'm researching different rubs and injections, etc, but I think I'm gonna play it safe first time out and do a creole butter injection and a commercial cajun spice rub.