Friday, October 13, 2006

Weekend Challenge 2

Hey, kiddies! What time is it? That's right, it's time for...

The Weekend Challenge 2!

You have the following five items in your kitchen:

  • Tomatoes
  • Chiles (your choice)
  • Cheese (your choice)
  • Basil
  • Garlic
They were fresh when you bought them, but you've had them for a few days and now you know that if you don't use them, you'll lose them. You need to make a dish or even a meal using all of these ingredients. Fortunately, your kitchen is pretty well-stocked this week, so you have plenty of other ingredients. You can add any other ingredients you want, but you have to use these five in whatever you make. What's it going to be? It looks like something Italian is in order, but I will give you bonus points if you can pull off something a little more exotic.

You have until Monday morning to come up with something and post it to my comments area. You can use any cooking method out there, or you can even go raw. You may not want to get too close to your guests after serving them raw garlic, but it's your call. You have three days, people! Good luck!


  1. * 4 large slicing tomatoes
    * 2 jalapenos, diced
    * 1 clove garlic, pressed
    * basil (fresh or dried)
    * 8 oz cream cheese, softened
    * 8 oz sausage
    * 1/4 cup onion, diced
    * 3-4 slices bacon, cooked and crumbled
    * Parmesan cheese

    Remove the tops from the tomatoes and scoup out the middles, making a bowl. Place the tomatoes upright on a non-reactive pan and roast at 350 until softened, but not nearly mushy.

    Meanwhile, brown the sausage with the onion, pepper and garlic. Drain well. Mix with the cream cheese and basil.

    Stuff the tomatoes with the cheese mixture. Top with the crumbled bacon and Parmesan cheese. In the still warm oven, broil until the cheese is nice, brown and crispy.

  2. I'm in "simple is good" mom mode today. In my theoretical kitchen I tossed two cans of chili beans, a diced up bell pepper and a diced tomato into the crockpot with some chopped onion, garlic, basil and cayenne pepper. I turned it to low and let it cook all day. As dinnertime approached I grabbed a couple of boxes of Jiffy cornbread mix and mixed those up with the required milk and eggs. I then chopped up one jalepeno and added that to the mix, along with a cup of shredded cheddar chese. I poured the mix into a greased 9x13 and cooked at 400F until done.

  3. 3 cloves garlic
    1 can diced green chiles
    1 medium tomato, diced
    1/4 cup cheddar
    1/4 teaspoon basil
    1/2 cup red onion

    Saute the garlic in olive oil until brown. Add red onion. After 3-4 minutes on low heat add the chiles, tomato and basil. When the water has cooked off of the chiles, add the cheese.

    Let the cheese melt and take off heat promptly. (Over sauteeing cheddar makes it taste grainy).

    Throw it all in a bowl, grab a bag of tortilla chips, and dig in.

  4. Here is my entry for the weekend challenge, and it's all authentic

    I made three dishes, with a starter dish, a stuffed pastry, and the
    main course.

    The starter dish was a feta and basil cheese spread for toasted bread
    or crackers. Here is the recipe:

    Feta Cheese
    Basil Leaves (I used italian basil from my garden)
    Chopped chives
    Olive oil

    The stuffed pastry has the following ingredients:

    2 eggs
    1 cup cottage cheese
    16 oz. feta cheese
    parsley to taste
    part of one Anaheim chile
    instant croissant dough (couldn't find any phyllo dough)

    The main dish is Melitzanes Katsarolas Voutiron, or potted eggplant.
    The ingredients were:

    Olive Oil for frying
    5 cloves of garlic, minced
    parsley to taste and color
    1 can of diced tomatoes (Jonathan picked all the fresh ones before I
    could get to them)
    1 eggplant, diced in large cubes
    the remaining part of the Anaheim chile.

    Stew until most of the moisture is gone (about 40 minutes).


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