Tag Archives: Cheese

Sobriety Blows

“I feel sorry for people who don’t drink.  When they wake up in the morning, that is the best you are going to feel all day.” – Frank Sinatra

As we take our ride down memory lane, I can’t help but chuckle when thinking back to Squid Tres’ first day of vacation bible school.  And as luck would have it, it was Uno’s first time to teach VBS.

Good VBS teachers are hard to come by and those that are good, know the importance of understanding their pupils knowledge of the subject.  Good teachers will ask a few probing questions, get a little feedback and then steer the class accordingly.  Logical approach for Uno…….

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Forced Family Fun – The Sequel

Trying to make sure everyone enjoys themselves during family vacations can be a bit hectic and/or a complete ass whipp’n. But as family vacations go, our recent “Forced Family Fun” adventure to Colorado might be one of our most enjoyable and memorable. Sure we pissed off most the neighbors around us, but what family outing haven’t we done that? And sure my six-year-old called an old lady a “douche bag”, but that is what six-year olds do…….right? Right?

Colorado has a lot to offer, especially when you are escaping the Great Texas Heat Wave of 2011. Rafting down the San Juan River, horseback riding through the national forest, hot air balloon rides over the mountain tops, good times abound. But as fun goes, the experience that was most memorable has to be the train ride from Durango to Silverton.

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Fat Bastard

Bring on the meat and bring on the tatoes.  Without a doubt, I am definitely a meat and potatoes man.  Given the choice and the means, I would eat steak and taters for every meal, every day of the week.  Lipitor can only do so much and the fact that I am unemployed, I do not have the where-with-all to live my dream…..I guess that is what dreams are for.

Given my situation, I must share this recipe and live vicariously through your indulgence.  This side dish is a knock off of a dish my family recently enjoyed in Kennebunkport, Maine.  As usual, I couldn’t leave it well enough alone and altered it the Twisted Way.  Because if it ain’t got spicy, it just ain’t right.

Captain Lord Mansion Potatoes – With a Twist

1  2lb. bag frozen hash browns

1  can Cream of Chicken

1  can Cream of Mushroom

1 c  Monterey Jack, grated

1 c  Smoked Gouda, grated

12  slices bacon

1  jalapeno, seeded and diced

½ c  sour cream

1  can French’s Onion Rings

Preheat oven to 350 degrees.  While oven is heating, cut up bacon and fry in a pan.  Next, combine cooked bacon and all other ingredients except Onion Rings and place in 9 x 13 baking dish.  Cover with foil and bake for 50 minutes.  Remove foil, sprinkle onion rings on top and baked for 5 minutes.

For more heart clogging ideas, check us out at www.schitbird.com


Hatch Queso Blanco

Ahhh the end of summer.  Don’t get me wrong, I truly enjoy summer.  Wake boarding on the weekends, hanging out and drinking by the pool, summer vacations to exotic beach destinations.  However, by the time August rolls around, enough is enough.  The constant bantering and fighting amongst the kids and the oppressive hot August days has worn this Honkey out.  Put a fork in me because I am done.  But wait, maybe better days are just around the bend.  Soon, school will be starting and the kids will be out of the house.  The heat will be replaced by crisp autumn mornings and the smell of ducks will soon be in the air.  Maybe life can be good again. 

Before I put away all the beach towels, air mattresses and floating coolers, I do have one last summer indulgence.  The Hatch Chile Festival.  That’s right, every year during the last part of August, Central Market has their annual Hatch Chile Festival (check out the link at www.schitbird.com).   An event that truly mystifies the senses.  If you have not attended, I highly recommend it to all. 

In an effort to break the summer doldrums, I recently ventured down to my local Central Market (on weekday of course, because I hate people) and picked up a mess of chiles.  Though primarily the Hatch variety, I did pick up some other intriguing peppers that would compliment future creations.  Which leads me to the following.  The recipe below is by no means difficult.  As with many of my creations, simplicity is more times than not, key to heightened enjoyment.  Simplicity allows the ingredients to shine and simplicity allows for more drinking time and more drinking time makes Jack a happy boy.  So have a kocktail, roast some chiles and enjoy this heart clogging (and possibly colon clogging) delight:

Hatch Queso Blanco

Ingredients:

4 oz shredded Monterey Jack cheese

4 oz shredded Chihuahua cheese

4 oz shredded Asadero cheese

1 Hatch chile (roasted, peeled & julienned)

½ cup chorizo

1 tsp chopped cilantro

Preparation:

Preheat oven to 350 degrees.  In a small, 8” cast iron skillet, cook chorizo until it’s done, about 4 to 5 minutes.  Drain most of the grease, but leave a thin layer of goodness on the bottom of the pan.  Add cheese, top with crumbled chorizo, Hatch chiles and bake for 15 minutes or until cheese begins to bubble.  Prior to serving, sprinkle top with cilantro.

Although best served on a warm tortilla, warm corn chips are an alternative way to enjoy this fantastic dish.

Note:  Because of their thick skins, Hatch chiles should be roasted prior to eating.  Although there are many ways to roast chiles, my favorite is over hot charcoal.  Here are the most common methods of roasting:

Grill outdoors until skin is slightly chard and blistering

Roasting under a broiler until skins blister (approx. 7-8 minutes, turning occasionally)

On stovetop using a cast iron pan on high heat (approx. 10 minutes, turning occasionally)

Once chiles are done roasting, immediately place them in a paper or plastic bag, seal it and allow them to rest for 15 minutes.  After resting, rub off chard skin, remove stem/seeds and enjoy.

For more culinary jewels like this, please visit us at www.schitbird.com


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