Comfort Foods and Indulgences

mangopuddingDo you ever get the Sunday night blues? You know, that feeling of disappointment that the weekend is over and Monday morning looms like a dark cloud?

It happens to me sometimes. And when I feel this way, I usually crave something comforting. This past Sunday it was rice pudding--the quintessential comfort food. That's because it's warm, creamy, and unabashedly carb-y. These are the good carbs though, the ones that make you feel like you're receiving a hug from your mom.

Even if you don't get the Sunday night blues, everyone needs a little comfort now and again. And rice pudding leaves you feeling good every time.

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gumbo-hand-pies-matt-armendariz.jpgSo we wanted to create something in the spirit of Mardi Gras for Cooking Channel’s Devour The Blog.

The result is something so delicious that I just had to point you in that direction. And since I just got back from Louisiana yesterday I might just have to make another batch. With beer. Plenty of beer.

And just for kicks, we also decided to make a quick video comprised of still images. Sumthin’ like 220 or so.

And there are focus issues. And the music doesn’t line up exactly. And it’s very DIY. But it’s fun! And Adam let me film his famous hands. Enjoy it and happy celebratin’!

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cornmuffinsCorn muffins are so versatile, but many can turn out dry and tasteless. The sour cream in this recipe keeps them moist and tender every time.

They’re perfect in the morning with some homemade jam, or serve them at dinner with Chili Con Carne or Chicken Tortilla Soup. To get the best corn flavor, I like to use Bob’s Red Mill Cornmeal. It comes in a variety of grinds. Fine will produce a tender muffin, while medium grind creates a bit more texture.

My Favorite Corn Muffins

Makes 12 muffins

2 cups unbleached all-purpose flour (10 ounces)
1 cup fine or medium-ground, whole-grain yellow cornmeal (4 1/2 ounces)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar (5 1/4 ounces)
8 tablespoons unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk

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mangoqueso2.jpgMy first Brie Quesadilla was devoured somewhere in Arizona, and it is truly an indulgence that is impossible to resist.  Since I love cheese, I use Brie with the rind intact, but if you like a smoother taste, I recommend Alouette Crème de Brie spreadable cheese- either the original or fine herbs style.

If you are making a grilled Brie sandwich, sour dough bread is perfect, if you making quesadillas use corn tortillas.

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bacon hash 5My friend Jo (Mylastbite) came over for lunch last week. Jo is the ULTIMATE foodie and has eaten in every restaurant across the globe. In addition, she rubs elbows with 90% of the top Los Angeles chefs and confidently calls them her friends!

I wasn’t going to serve Jo a “sissy” salad. Jo likes to eat and I wanted something that was going to stick to her ribs. I have been coveting a recipe for Bacon Tomato Hash.

After reading the ingredients (the best kind, 6 ingredients), I was reminded of one of my favorite sandwiches; a BLT with Avocado!

The end result was perfection. The “BLT bruschetta” was a huge hit. Not only with Jo, but with my boys.

This recipe, with or without the avocado, is a keeper!

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