Roasted Poblano and "Sweetness" Corn Soup

It is football season, which in our world means it's getting colder.  You can do one of two things...  Bitch about how winter is right around the corner or you can embrace the positives!  This includes but is not limited to: sweatshirts, football, basketball, good TV and FOOD. 

Where does one begin with all the winter fare options?  We will start with SOUP. In particular, the roasted poblano and "sweetness" corn soup.  The "sweetness" (shout out here to Walter Payton) corn only comes around once a year and how amazing it is.  My wonderful wifey sent me a message the other day about this soup she had for lunch.  It was a poblano and corn soup and, Mr. Downtown Chitown Soup Dude, she said my version was mucho bettero!  Yeah, it takes a little time, but overall it's SO EASY.  

What will one need:
poblano peppers - 8 or so
sweet corn - 6 ears or so
one big onion - white was used
milk - 1 cup
chicken broth - 1 cup
butter
cumin
salt and pepper
blender - immersion (hand held type)-- you really should have one!!!!
sour cream - for garnish

First, you need to roast the peppers and corn.  I use the grill for this and do it the night before.  Wash the peppers and dry.  Strip the corn and place both on a hot grill.  Keep an eye on them and turn when you have a nice char.  For those who like pictures, here is what we want:

After they are cool, trim off the corn and peel the skin off the peppers.  This should be fairly easy--don't forget to discard the stems and seeds.  If you can get to this stage, you are almost done!  Melt some butter in a large soup pan and sweat some chopped onion and garlic over medium heat.  Toss the peppers and half the corn in and continue to cook for a few (maybe 5) minutes.  I usually add salt, pepper and cumin at this point.  Pour in your milk and chicken broth, stirring until heated.  If all you have is a traditional blender, move the hot soup from the pan to the blender.  That's a pain in the butt and very time consuming.  The handheld allows you to blend while hot right there in the pan to your exact liking.  We got one for Xmas last year and I don't know what I would do without it.  Once you get it to the texture you like, add remaining corn, taste and season accordingly. 

 
A dollop of sour cream never hurts!  It's a good idea to have some bread on hand for dipping.  Look, this really is easy. Make this soup, you will thank me.

Tacos with Fish in Them and "Picodaguyo" Topping

I remember when Taco Bell first moved to our town...  Pre intown TB it was nearly impossible to score some real deal Mexican food in our neck of the woods (Amish country). The first time I tasted that hot greasy, cheesy mess, it was love at first crunchy taco! Then they opened a spot in my town and we had a wonderful relationship for the next decade or so.  This day finds me almost completely weened off the Bell, I rarely make a run for the border. 

Now I enjoy making my own Mexican fare.  Around my house, we call it taking a trip to Erico!  On this trip we will be enjoy fish tacos topped with fresh picodaguyo (or pico de gallo for those of you who don't understand the language here in Erico).

Here is what we use:
Onion (red or white) - chopped
some tomatoes - deseeded and chopped
jalapeno - deseeded and chopped
lime - squeezed
cilantro - chopped
green onion - sliced
touch of salt and pepper

After your knife work is done, toss everything in a bowl and cover for a bit.  Let everything come together like hippie folk at a phish show.

Now onto what fueled this post.  Da fish tacos.  I have to sprinkle some sort of Chicago Bear reference in here as tomorrow is their first game of the season.  What one will need for these:

fish - we like cod - cut into one inch cubes
flour seasoned with crushed red pepper, salt and pepper
canola oil
tortillas

I like to set up an assembly line so once we get started we can keep on rolling. 

Get the oil hot, dredge the fish in the flour mix and give them a nice light fry.

When the fish is done I let them rest on some paper towels.  They will soak up some of the oil keeping the fish nice and crispy.  Next, heat your tortillas.  You can place them in the microwave which works or you could heat them over a flame (grill or gas range) which I suggest you try! 

Now it's time to put these tacos together. 

That there is an authentic fish taco one could find in the country of Erico.

Crispy Bacon Meatloaf cupcakes over Blue Cheese Smashed Yukons

What a beautiful day it has been.  I have made something this evening that is kind of a big deal...  Not really but it was damn good.  Started messing around with cupcake pans a few years ago.  They are wonderful vessels as Alton Brown would say.  The cupcake pan allows you to have a high crunch to bite ratio.  What will one need for this journey?

For the meatloaf!  I used ground turkey thigh, carrot, celery, onion, parsley, chopped crispy bacon, egg, pepper, salt, mustard, Worcester, smoked paprika, basil and cayenne.  Side note: use whatever you like.  Think buffalo chicken meatballs with a ranch dressing placed on a pretzel bun. Options are numerous.  BTW left out of the pic, breadcrumbs, ketchup and hot sauce.

Put some oil in a pan and chop the veges.  In this case carrot, celery and onion.  I believe they call this the trinity...  Sweat them out in the pan.  Throw in some salt, pepper or any seasoning you like.  Cool and place in large bowl.  Add turkey, bacon, egg, breadcrumbs, Worcester, mustard, cayenne and smoked paprika.  Mix up and place in a cupcake pan. 

350 oven for 25-30 mins.  Da Bears!

Mid-cook look!

Looks good right?  How did them potatoes get there?  Here's what you need.

Yukon potatoes, blue cheese, garlic, salt and pepper.  Chop potatoes and garlic and add to boiling salted water, cook till they are almost done.  Remove from heat and drain.  Add a few chunks of blue cheese to potatoes along with some milk and butter.  Smash them!  Next steps are optional.  One could just place potatoes on a plate and top with the cupcakes.  I like to take a few extra steps.  I slop some potatoes in a small ceramic dish (picked up @ target) then layer with blue cheese.  Place the cupcake in the middle and layer more potatoes around to cover the blue cheese.  Take some ketchup and hot sauce mix and paint on the top the the cupcake.  Broil on top rack till it looks good to you.

Eat, Drink and be Merry!

The CODFATHER

It had been several months since the CODFATHER had joined us for dinner.  Didn't even realize how much he had been missed!  I can read your mind right now.  Who is this Codfather and how can I meet him?  He is a baked cod dish that is dye-no-mite and very easy to make.  Toss in super easy clean up and we have a winner weeknight meal here!  If you don't give this recipe a try you are just foolish!  I am not kidding you HAVE to try this.  What will one need:
Cod Fish -  8 oz a person or more
Mayo -  we use canola, it's good for you
lemons - 2
crackers - hand full
Parmesan - freshly grated
parsley - half a hand full chopped
salt
pepper
crushed red pepper - cayenne

That there is a baking dish lined with foil.  The key to easy clean up!  Give it a quick spray with some cooking oil and place the fish skin side down.  Get yourself a bowl and throw a couple big globs of mayo in it.  Juice half a lemon in the mayo and give it a quick mix.  Next season the mayo mix with salt, pepper and cayenne.  We like it with a bit of heat at the end so I look for a nice red tint to the mix.  See pic below.  I tend to go by look and taste over measurements...

 
I then use my basting brush to coat the Cod with the spicy lemon mayo mix.

  
Now we take them crackers and crush them in a bowl.  Add some grated parmesan and chopped parsley then top the Cod.

Your oven needs to be preheated to 425.  I cook the Codfather for about 20 mins.  Cooking time will depend on how thick your cod is.  I sometimes use the ole fork test to see if the fish is done.  When a fork easily drops through the fillet its done in my book! 
Introducing for the first time here on the enternet....  The CODFATHER!!!!!

We went really light for this dinner and just served with a salad but we often have broccoli and rice as sides.  Also, not yo mammas brussel sprouts are a nice sidekick to the CodFather.  I will have to show the how-to on the sprouts soon...  One more look at the CodFather!

  FYI, wine and beer pair really really well with this dish!  Enjoy

Smoked Wings of a Chicken

Good evening - What a wonderful summer it has been.  My first fathers day will always be one to remember.  That little girl is so amazing.  On top of that she and her mom are wonderful gift givers!  Welcome to the family Mr. Smoke Hollow...

 
Before I get started with the wings I wanted to share a link that shows just how simple it is to turn your gas grill into a smoker. 
http://www.ehow.com/how_4424030_turn-gas-grill-smoker.html
If you are as lucky as I am to have a awesome wife and daughter then you may already have a smoker.  If not and you like smoked foods do yourself a favor and go buy one!  They make them for just about every budget. 
On to the main event!  The very first thing you need to do is get a beverage.  Don't skip this step because smoking foods can take a long time and we need to stay hydrated.  I grabbed a beer this particular day because well I like beer.  Gather some chicken wings and give them a quick rinse.  After the shower I put them between some paper towels to dry them a bit.  The next step is key.  Poke holes in the wings.  I use a kabob stick but a fork should work too.  The holes will allow your seasoning and smoke to penetrate the skin!

Next we season.  We used a jerk rub this time and I have to say that they have been my favorite so far.  Toss the wings in a large zip lock bag and add whatever rub you like and shake baby shake.  Throw them in the fridge so you can get the smoker ready.  I soak my wood chips for an hour or so then add them to the smoker and start the fire.  I usually smoke with hickory but use what you want.  Once we hit 220 or so add them to the smoker and grab another beverage.  Here is a look before they enter the smoker. 

Two hours later when we open the door what should we see??

Here is a close up of what I am looking for!

One could stop here and start slamming some wings but I like to blast them on a hot grill for a few mins to finish them off!

That's it.  Quick recap:  Chicken wings rinsed, poked, rubbed, smoked then grilled!  I know it sounds like a lot for wings but give it a try I promise they will be some of the best you have ever had.  If not, you messed something up! :)  Serve with blue cheese and celery or whatever you like... 

The greekball sandwich and the not-so-greek salad

This is a "C-O" Curry Original.

The salad might not be too original or the sandwich for that matter, but I could be the first to coin the term "greekball sandwich."  I was gonna google it but thought that I might find evidence that could take the wind out of my sails. Forward I march. Meatballs are nothing new in my kitchen.  Then one day my wife had a cravin' for Mediterranean and an idea was born...  Take the Italian meatball sandwich and put a Greek spin on it.  Throw the "not-so-Greek" salad on the plate and we have a fun little weeknight meal. 

Let's start with the sauce cause it needs to chill in the fridge for a lil while.

8 oz greek yogurt
olive oil - just pour a touch in
cucumber - peeled, seeded then cubed
garlic - depends on how much you like garlic...
onion - i grate mine into the yogurt, no pieces just flavor
one lemon juiced
salt
pepper
dill if ya got it.

Mix it up - let it chill for an hour or so.

Now for the greekball...

So there is your greekball cooking away.  Here's whats in 'em.

1 lb ground turkey - or ground beef, whatever you want
diced red onion - small one
egg - chicken works best
feta
breadcrumbs
dash of Worcestershire
dash of franks red hot
dry mustard - wet works too
salt
pepper
garlic
smoked paprika - don't have it? go buy it!
tomato - diced for topping
lettuce - topping
black olives - topping
note : also makes a darn good burger with green olives added

Mix all this together and form the meatballs.  I don't pay much attention to specific quantities of things.  I like to keep them smaller than a golf ball so you have that nice crispy outer shell in every bite.  Put some olive oil in your pan and cook it up!  When cooked to your likin', build that sandwich!  Here's mine.

BTW toast the bun, it's kind of a big deal!

The not-so-greek salad

1 head lettuce or other green leafy stuff
olive oil
balsamic
garlic
feta
tomatoes
pepper
salt

Clean the leafy stuff and dry after tearin' or choppin'.  Take a bowl and our some olive oil in it - couple glugs.  Then a few dashes of balsamic.  Press a couple garlic cloves and salt and pepper to taste.  Mix the snot out of it then add to the greens along with the feta and tomatoes.

The salad pairs nicely with the greekball sandwich - bon appetit!

Stay tuned, I'll be introducing an addition to the family in my next post.

Grilled Pizza... It is very nice to meet you!

Good Day - I find myself this summer Saturday in Chicago looking back at my first meeting with a grilled pizza.  It happened last night and it was awesome!  We made a BBQ grilled chicken grilled pizza.  This is so simple and on a hot summer day it's great to keep all that heat outside.  You start off by grilling some BBQ chicken.  I used breasts this time but also really enjoy the thigh.  Using a dry BBQ rub then addin' sauce as you cook creates a nice char and moist chicken. 

The chicken was then chopped up and 1/2 inch cubes, tossed in some more sauce and placed in the cold box for later.  Next step is your dough...  You could go out and buy it pre-made or you can make it from scratch.  I chose the latter of the two!  Here is a very simple recipe (found on the enternet) that I use:
1 pack dry yeast.  the little ones!
1 TeaS sugar
1 Cup warm water
2 1/2 cups flour
2 TBS olive oil
1 TeaS salt
Dissolve yeast, sugar in the water till creamy - 10 mins.  Stir in flour, salt and oil.  Beat till smooth.  Let it rest for 1/2 hour to an hour.  I have also used after a 5 min rest and it still tasted good!  Normally I would roll it out to fit a large pizza dish but we are grilling these so I make the dough into two balls.  This will make it easier to move around on the grill.  Roll the dough out to your liking.  We like it super thin.

Preheat the grill and ready the toppings.  In this case we are using grilled bbq chicken, chopped red onions and shredded mild cheddar cheese.  The possibilities are endless using this vessel.  When the grill is HOT give the dough a nice spray with some cooking oil.  Keep the grill closed till you have nice crispy side and it starts to harden.  Could take as little as 4 mins so keep an eye on it.  When it's ready remove from grill and top that pie!

A little thanks to Sweet Baby Rays!  The Boss is the Sauce. 

You can see in the pics that we have topped the grilled side of the dough.   This is the easiest and fastest pizza that I have ever made and the grill adds some great flavors.  Back on the grill for 5 mins or so and that's it.

The pic doesn't do this pizza justice!  This is a great way to enjoy pizza.  Give it a try and grill your pie.