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 !!!
comfortcook@gmail.com

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.

ON TOP OF SPAGHETTI

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

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

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.
comfortcook@gmail.com

COMFORT COOK CATERING
(615) 525-8336

COMFORTCOOK'S BIG ADVENTURE

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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Comfort Cook Catering 615-525-8336