First before I mess up again. I will be at The Cook’s Nook, McPherson, Kansas,
Saturday morning October 4th
I put the wrong date in one of my earlier columns. This class is limited to only 20
guests so sign up quickly. We’ll sample new dishes and I’ll include ‘tons’ of great
tips for tail gating and entertaining in general.
Tonight my entire family jumped on board to assist me with an outdoor wedding.
I’ve never seen my fellas’ work so diligently serving folks. They were a godsend!
As much as I love pie I don’t want to make another one for a few days!
I am excited to come back to the Wichita/McPherson area this coming weekend.
Since we were attending a big family event on Saturday night the cooking class at
the Cook’s Nook just fell into place. Nothing beats a road trip in the fall season.
It’s fun to pack a picnic lunch and just hit the road going where the spirit leads.
I always brew a thermos of coffee and stick in an old blanket just in case one of us
takes a nap.
After the first of October I’m going to have a couple of weeks where there’s
no additional cooking events. As much as I enjoy doing classes and bits of
catering it’s hard work. I did take a few hours out this past Tuesday and went
boating on Table Rock Lake. My friends and I enjoyed discovering a parcel of
persimmon trees with a grove of maybe twenty trees. I couldn’t believe that
many persimmon trees in one place. I know you’re wondering what the inside
of the seed was shaped like? It was a spoon, which means lots of snow this
winter. We also spied a blue heron among the rocks spearing a snake for lunch. I
even got a decent picture of the little escapade. A special note on persimmons.
Personally I do not like to eat this little fruit, but I love cooking with the pulp. It
makes great sweet breads and cookies for starters.
My new assistant, Dawn, named my chili dish this week. Last week I told
everyone that I had another ‘take’ on the pork chili. It was well received by family
and friends last weekend so that means I can place it in the column. It is very
hearty and I’ve included lots and I mean lots of different ideas for recipe change
for a 10am tailgating class. There’s a good chance
Have a beautiful week. Stop and enjoy each other and the bounty
that we take for granted every day. Simply yours, The Covered Dish
3 pounds or 5 cups chopped chicken breast
2 carrots, chopped fine
2 stalks celery, chopped fine
1 large onion, chopped
4 tablespoons butter
2 teaspoons cumin
1 teaspoon ground oregano
1 teaspoon white pepper
1 tablespoon chili powder
2 additional tablespoons butter
3/4 cup white flour
6 cups low sodium chicken stock
1 small can green chilies
1 can creamed corn
1 can yellow corn, drained
1 can white hominy, drained
Using aluminum foil bake the chicken breasts in a foil pouch at 350 degrees until
the juices run clear. The time will vary depending upon whether you are using
thawed chicken or frozen. I sprinkle my favorite seasoning spice on top and seal
up the bag. Place the pouch in a jelly roll pan in case there is a leak.
In a large stockpot place the 4 tablespoons of butter over medium heat. Add
the onion, celery and carrot. Cook until onion is totally translucent. Stir in all
the dry seasonings. Now add the extra 2 tablespoons of butter, stirring to melt.
Sprinkle the white flour over the ingredients to blend. Pour the 6 cups of stock
into the mixture and stir until smooth. Continue heating until the mixture comes
to a good thick boil. Reduce heat and stir in the chopped chicken, green chilies,
creamed corn, regular drained corn and drained hominy.
This is so thick it could practically be served over cooked grits or rice. When
served as a chowder I like to top the dish with shredded pepper jack cheese.