SILKY AND DELICIOUS

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

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!!

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

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

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"

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

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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