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

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

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!!!

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'!!

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

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!!

Comfortcook@gmail.com

COMFORT COOK CATERING 615-525-8336

TO BUTT OR NOT TO BUTT?

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"

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.