Friday, November 5, 2010

Tess Today on Valley Dish!

Don't you just want to see how to do this?!

Today I will once again be on our local Phoenix NBC 12, Valley Dish at 3:30. It is going to be amazing! We'll be making some decorative bread and giving some easy ideas for dressing up simple rustic loaves for the holiday season as centerpieces or edible bread bowls. That's not all we'll be doing, though it could easily be a whole three hour show on some of the bread crafting basics! The meal will be just as spectacular from the Southwestern USA in the Fall!

Here are the recipes:

Southwestern Roasted Corn and Sweet Potato ChowderMix together and place on a cookie sheet under the broiler-- broil until very brown:
1 cups frozen or fresh corn ( cut off the cob).
1 tbsp olive oil
1 teaspoon cumin
1 teaspoon cracked fresh black pepper
1 teaspoon chile powder

Keep separate:
1/4 cup chopped bacon, uncooked
1/4 cup flour
2 medium sweet potatoes, peeled and diced small
1/2 medium onion, diced small
1 small carrot, chopped small
1 cup celery, chopped small
1 quart milk
1 (4 oz.) can diced green chiles
1 teaspoon cumin
1 teaspoon ground oregano
1 tbsp chile powder
1/2 cup chopped fresh cilantro for garnish

In a 2 quart heavy pan, cook bacon until fat is released and bacon is crisp. Add the sweet potato, onion, carrot and celery.
Cook until onions are clear then add the flour. Cook a minute or two then add the milk. Whisk well.
Add all remaining ingredients including the corn--except the cilantro. Simmer 10-15 minutes. Season with salt and pepper to taste.

Grilled Pork Chops with Garlic Lime Sauce
1/4 cup fresh lime juice
1 Garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tbsp chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

DirectionsWhisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well, then whisk in cilantro.
Prepare a gas grill or grill pan for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.
There you go! Smoooches everyone! I love you!

1 comment:

Tina ♥ said...

I'm making this tomorrow for Sunday dinner! Sounds delish, thanks!