Chocolate Bread Pudding + Port = Dessert

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When I was five years old I became friends with a girl who, to this day, is considered family to me. Sally has more dirt on me than anyone on the planet, so it’s best not to piss her off at this point.

Recently, while passing through Houston, Sally asked me for a gooey chocolatey dessert idea to pair with Port. You see, Sally and her husband, Jeff, have a blog too. Their blog is about one of my five favorite things in life – wine. Over at Share the Bottle they explore all sorts of different wines, suggesting pairings and makers for those of us who like wine, but don’t have a clue.

I told Sally I’d gladly hunt down a chocolate recipe, I mean, yeah, it’s tough, but someone’s got to do it, right? To sweeten the pot, Sally sent me a bottle of the Port that inspired the request, Heitz Cellars’ Ink Grade Port. I know, right? I have the BEST friends.

Here’s what I found – a chocolate bread pudding that knocked my socks off. I’m not the biggest fan of bread pudding generally, but this one? Sold. It was pretty easy to put together and although it claims to be only 2 servings, those are pretty generous portions and could easily be 3 servings.

I sat down with my piping hot chocolate bread pudding and my glass of port and thoroughly enjoyed both. I’d only had port twice before and neither time was I a fan of it. Perhaps this was the best example for me of how the right food can really make a difference in the wine because this was a divine dessert matchup.

The fruity flavors of the port were the perfect companion to the bread pudding which was indeed gooey, but also had nice chunks of chocolate throughout. The dark chocolate nature of the dessert wasn’t so sweet that the wine was off-putting either…just perfect.

Thank you Sally (and Jeff) for the lovely bottle of port and for “forcing” me to make a chocolate bread pudding. It was an absolute treat!

Chocolate Chunk Bread Pudding
Serves 2 (or 3!)

  • 1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread
  • 2/3 cup 2% reduced-fat milk
  • 2 tablespoons sugar
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 tablespoon Kahlúa (coffee-flavored liqueur)
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1 ounce semisweet chocolate, coarsely chopped
  • 2 tablespoons frozen fat-free whipped topping, thawed
  1. Preheat oven to 350°.
  2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.
  3. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
  4. Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.
  5. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.

Cooking Light
JANUARY 2003

Nutritional Information – per serving (2 servings) - Calories: 319, Calories from fat: 30%, Fat:10.6g, Saturated Fat: 5.2g, Monounsaturated Fat: 3.6g, Polyunsaturated Fat: 0.8g, Protein: 9.8g, Carbohydrate: 45.3g, Fiber: 2.1g, Cholesterol: 121mg, Iron: 1.8mg, Sodium: 141mg, Calcium: 125mg (WW Points Plus – 8)

Nutritional Information – per serving (3 servings)- Calories: 213, Fat: 7g, Saturated Fat: 3.5g, Monounsaturated Fat: 2.4g, Polyunsaturated Fat: .5g, Protein: 6.5g, Carbohydrate: 30.2g, Fiber: 1.4g, Cholesterol: 81mg, Iron: 1.2mg, Sodium: 94mg, Calcium: 83mg (WW Points Plus – 6)

You Had Me At Tamale

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I have a love affair with tamales. When I came across a recipe for vegetable tamale pie while feeding my new addiction (can you say Pinterest?) I knew it wouldn’t be long until I tried it.

I haven’t been to the grocery store in almost 3 weeks and the coffers are getting dry in this house, but it seems this is the perfect meal for those occasions as the ingredient list is so flexible and can be found in almost any kitchen cabinet.

I subbed black beans for the pintos and didn’t have a can of diced tomatoes, but did have a quart of grape tomatoes that I could dice, so I did a little switcher. This recipe can take some tweaking. You want squash in your tamale pie? Why not. Don’t like the polenta? Leave it out.

I rarely come across a recipe as delectable and flexible as this one. You can basically fill this with whatever your family really loves and walk away looking like the Top Chef in your house. It’s basically a base of polenta topped with a mix of mashed beans, salsa, corn, tomatoes and some seasonings. All of that is covered with some cheese and baked to bubbly perfection.

This dish is warm in the way good comfort food always is. It satisfies your need to feel good on a cold day as well as your desire for a variety of flavors. It’ gives you the textures of a tamales and the flavors of Mexico combined with whatever vegetable you choose to use inside. Try it. I know you wanna.

Vegetable Tamale Pie
Makes 6 individual pies
Prep: 15 minutes Cooking: 20 minutes Total: 35 minutes

1 cup cornmeal or prepared polenta (18ox tube)
1 cup frozen corn
1 – 15 oz can diced tomatoes
1 1/2 cup salsa
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon oregano
1/2 teaspoon Salt
1/2 cup chopped cilantro
1 1/2 cups shredded Mexican blend cheese
Sour cream to serve, if desired

Make the polenta or slice the pre made polenta, spreading about three tablespoons on the bottom of the individual baking dishes.

Preheat the oven to 350.

Drain the diced tomatoes and the salsa until there is no excess liquid. Also drain the beans if you are using canned. Chop the cilantro.

Using a fork, coarsely mash the beans then add the corn, tomatoes, salsa, cumin, cayenne, oregano, salt and 1/4 cup cilantro, mixing to combine.

Spoon the mixture on top of the polenta in the dishes topping each with the cheese and remaining cilantro.

Bake for 20 minutes or until heated and bubbly. Let the pies cool for about 5 minutes before serving. If desired, top with sour cream.

Nutritional Information
Calories: 292, Fat 7.6g (Sat Fat 4.3g, Polyunsat .3g, Monounsat 0.1g), Cholesterol 20.8mg, Sodium 695mg, Total Carbohydrates 43.1g, Fiber 10.8g, Sugar 3.2g, Protein 15g

Because Censorship Is Never Okay

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No recipes for Wednesday.

In solidarity and protest against SOPA and PIPA, A Girl in the South is joining the big wigs of the internets like Reddit, Wikipedia, Boing Boing and hundreds (if not thousands) of other sites and blogs by going on strike tomorrow, January 18th from 8:00 am to 8:00 pm.

SOPA (Stop Online Piracy Act) could have a devastating effect on numerous websites, even little ones like ourselves. We are taking a stand against Censorship and urging everyone to educate themselves on this bill and contact your representatives if you agree that SOPA is a really bad fucking idea.

Why is it so bad? (Excerpt taken from here)

The broad definitions in the bill create tremendous uncertainty for nearly every site online. This sounds like hyperbole, but it is not. Defenders of the bill like to claim that it is “narrowly focused” on foreign rogue infringing sites. Nothing could be further from the truth. While PIPA targets only foreign sites, the mechanism by which it does so is to put tremendous compliance and liability on third party service providers in the US. SOPA goes even further in expanding the private right of action to domestic sites as well. We’ve already seen how such laws can be abused by looking at how frequently false takedown claims are made under the existing DMCA. Of course, under the DMCA, just the content is blocked. Under SOPA all money to a site can be cut off. Under PIPA sites will just end up in court. Or, with both laws, an Attorney General can take action leading US companies to have to effectively act as network nannies trying to keep infringement from being accessible. None of this is good for anyone building a startup company these days. The massive uncertainty around this, combined with the need for a huge legal department sitting in “the garage” as a startup begins, will certainly slow down the pace of innovation in the US, while likely driving it elsewhere.

While it’s true that our President has said he will not allow the SOPA bill to pass (but PIPA is still alive and kicking), it’s important that our government realize that we will not tolerate their efforts to take away our freedom of speech. Copyright infringement is a shitty thing, without a doubt, but these two bills are the absolutely dead wrong way to handle this.

List of sites joining the strike - here 

Joining in the blackout? Register here We encourage anyone who wishes to participate to join in the blackout.

Find more information about SOPA here, here and here. Oh, and even though this is Cracked.com and not meant to be taken seriously, here is a very funny and alarmingly true possibility with PIPA/SOPA.

Would You Like Lemon With That?

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I have a love for lemon. As a child I would eat lemons off the rind as most kids eat oranges. My mother used to tell me it would strip the enamel off my teeth and I’ve never asked the dentist if that is true for fear someone will stop me from eating them.

The flavor of lemons is bright and fresh and just plain happiness, not to mention that the color alone can perk up any meal.

There are certain things that should just be lemon flavored in my opinion and particularly at certain times. For instance, I love a Lemon Drop Martini when I have really good Chinese food. I have no idea why those flavors go so well together in my head, but they do.

I also love lemon cookies and lemon bars, but don’t really care for lemon pie. I suppose I’m fickle that way. Homemade lemonade ice cream in the heat of summer? Heaven on earth.

It’s no surprise then that the recipes that flood the magazine racks from December through April would be some of my favorites given that it’s Meyer Lemon season.

2012 has not let me down so far. I’ve found a whole new batch of lemon flavored recipes both sweet and savory to keep me busy until the Meyer lemons are gone.

When I came across this savory lemon meal, I couldn’t pass it by as it includes several of my favorites. Lemony Linguine with Sausage is a statement on less is more. With only 5 ingredients (if you don’t count the olive oil) this recipe is simple, fast and delicious. Oh, and did I mention it’s healthy? Fear not, my fitness seeking friends, anyone can have this one for dinner!

Lemony Linguine with Sausage
Prep Time: 5 minutes, Cook Time: 15 minutes, Serves: 4

Ingredients
1 (9oz) package fresh linguine
2 tsp extra virgin olive oil
1/2 lb sweet Italian turkey sausage links, casings removed
1 sliced shallot
1 (9oz) bag baby spinach
1 lemon, zested and juiced

Cook the linguine according to package directions (boil about 2 minutes or until al dente). When draining the pasta, reserve 1/3 cup cooking liquid.

Heat the olive oil over medium-high heat in a nonstick pan. Add the Italian sausage and cook until fully browned, transferring cooked meat to a bowl.

In the hot pan, sauté the sliced shallot about 2 minutes then add it to the bowl with the sausage.

Add the baby spinach to the hot pan and cook about 2-3 minutes until it’s just wilted, stirring constantly. Return the sausage and shallots to the skillet stirring until it’s all heated through again.

Add the linguine, the 1/3 cup of cooking liquid and the juice and zest from the lemon to the pan and stir, heating it through. Served hot.

Per Serving (1 1/2 cups): 366 Cal, 10g total Fat (2g Sat Fat, 0g Trans Fat), 53 mg Chol, 431mg Sodium, 46g Total Carbs, 2g Sugar, 4g Fiber, 23g Protein, 90mg Calcium (WW PointsPlus Value: 9)

Adapted from WeightWatchers Magazine, January-February 2012

The Chili Conundrum: Beans Or No Beans?

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I was born South of the Mason-Dixon line, but spent a portion of my childhood above it. I was raised by 2 Yankees in a sea of Southern traditions. I consider myself a Southern Girl….until I make chili.

I can’t help it. I love the beans. And so, like a Yankee I add beans to my chili. Sometimes I add pintos and sometimes I add black beans. It just depends on my mood and the contents of my pseudo-pantry.

Don’t get me wrong, I will eat chili without beans. I even enjoy chili without beans. But in this house, with me cooking? You will not be served chili without beans. (Go ahead, Sally- point and laugh away, but you know it’s true and you know you LIKE the beans!)

I think I have found a way to have my chili and my beans too. On Christmas Eve we join our long time family friends, the Colemans, to celebrate and have a meal and a cocktail…or four.

Every year the Coleman’s menu is identical to the year before. They get tamales from the best place in Houston, make taco salad with queso and, you guessed it, chili.

Their daughter, Sally, and I grew up together like 2 peas in a pod except my pod has beans and Sally’s pod does not. So when I heard that Sally was being entrusted with the chili this year, I wasn’t sure what to expect.

Little did I know that she would show me a new way to solve the Chili Conundrum. You can have your chili, and your beans…and no one in Texas will have to know.  Go ahead, make your favorite chili recipe….but add a can of beans (any beans you like) after pureeing them. Yep, like baby food.

The blended beans add a smoothness and help to thicken the chili in case, like me, you’re a bit heavy handed with the Shiner Bock Beer when you add it. You get the great bean flavor, but no one has to know!

 

Chili – Terri’s quick and reliable version

1 white onion, chopped
3-4 cloves of garlic, minced
1 lb ground beef
3 T Penzey’s Chili 9000
2 T Cumin
1 T Ancho Chili Powder
1 tsp salt
1 can (14.5 oz) beans ( black or pinto / pureed in their liquid)
2 cans (14.5 oz) diced fire roasted tomatoes
1 can (14.5 oz) tomato sauce
1/2 bottle Shiner Bock Beer (or other dark beer)
diced jalapeños to your hotness liking

Over medium-high heat, sautee the onions and brown the ground beef simultaneously. When beef is almost completely browned, add the garlic. Cook for another 2-3 minutes or until you can smell the garlic. Add spices.

While the beef and onions are cooking, puree the can of beans. Then add to ground beef, onions and spices. Add the tomatoes and the tomato sauce and the beer and jalapeños.

Cook for at least 30 minutes for the flavors to blend.

Serves at least 2 – 2 cup portions.
Per Serving: 255 Calories, 7g Fat, 25g Carbs, 21g Protein

Chile-Spiced Steak and Grilled Onion Tacos – Oh My!

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I love flank steak. It’s true. And I think you guys know that I like really spicy, so the thought of spiced up flank steak hanging out with some grilled red onions in a tortilla? That’s a little bit of heaven on earth to me.

I have to admit that I hate the whole marinating beef process. It’s a little bit gross. But I did it and for this particular recipe it was completely worth it. Once I grilled this meat and sliced it, I couldn’t quit nibbling. The steak is so incredibly moist and flavorful and just plain yummy that it’s incredibly addictive.

I thought I had tomatillo salsa on hand, but didn’t so I did miss having something green in the tortilla – and it makes the photo a bit sad, but next time (and yes there will be a next time) I won’t make that same mistake.

Try ‘em….I know you’re gonna like ‘em.

Chile-Spiced Steak and Grilled Onion Tacos
makes 12 tacos

Ingredients

  • 1 tablespoon vegetable oil, plus more for grill
  • 2 tablespoons chile powder, such as ancho, pasilla, or chipotle
  • 2 tablespoons light-brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 1 1/2 pounds flank steak
  • Coarse salt and ground pepper
  • 1 large red onion, cut into 1/4-inch rounds
  • 12 corn tortillas, warmed or lightly toasted
  • Fresh Tomatillo Salsa, for serving

Directions

  1. In a small bowl, whisk together oil, chile powder, brown sugar, soy sauce, and lime juice. Place steak in a 9-by-13-inch baking dish and cover with marinade. Turn once to coat steak, then cover dish tightly in plastic wrap and refrigerate 1 hour.
  2. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Remove steak from marinade, letting excess drip off; reserve marinade. Season steak with salt and pepper. Grill onion and steak, flipping occasionally, until onion is lightly charred and steak is medium-rare, about 10 minutes. Brush onion and steak with reserved marinade and cook 1 minute more, flipping once. Place onion on a serving plate. Transfer steak to a cutting board, loosely tent with foil, and let rest 10 minutes before thinly slicing against the grain. Serve steak and onion with tortillas, salsa, and lime wedges.

What Are You Planning For Turkey Day?

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This year I’ll be spending Thanksgiving with a bunch of Brits. Yep, you heard that right, non-Americans. I think they have green cards or I’m pretty sure they at least have visas, and well, I don’t think any of them are on a no-fly list. Well, there is one who could be….

Anyway, one family is frying a turkey, one family is bringing a honey-baked ham and I’m making the side dishes because my control freak self needs to manage the menu or I’ll die.

So here’s what we’re having for Thanksgiving. I’ll link to any recipes that I’m using in case something sounds tasty to you too!

Deep Fried Turkey
Honey-Baked Ham
Chipotle Mashed Sweet Potatoes
Spinach Madeleine
Shredded Parmesan Brussel Sprouts
Sangria Cranberry Sauce
Smashed Red Potatoes (for the kids since the sweet potatoes are spicy)
Garlicky Green Beans (for the non-brussel sprout eaters)
Dinner Rolls

Nana’s making pies, but I’m not sure what sort yet, so I can’t tell you about that.

What are YOU serving this Thanksgiving? Come on, share! One year I ordered take-out Chinese, so who am I to judge?