Congressional (noncompetitive) Session #4: World Cup Fever

The fourth session of the International Congress of Stuff was called to order at the 19th hour of the 13th day of the 6th month of the year 2010 Anno Domini. As it was anticipated that quorum would not be reached at this session of the congress, it was decided that this session would be noncompetitive but rather a gathering in celebration of the beginning of the FIFA World Cup. The theme was in concordance with the purpose of celebration such that session attendees were encouraged to prepare dishes representative of a country in the football competition. Cindy Dickman served as Commissioner Ad Honorem and session attendees included Lindsay Coco, her sister, Darbi Roberts, Rachel White, Tristan White, and the ever-elusive Wil Biddle. Dishes contributed included taco dip, chicken pot pie, salad, potato & tomato gratin, chicken skewers, a supreme recipe for chicken wings, all topped off with a brownie/cookie concoction and ice cream. As usual a good time was had by all, mirth and merriment abounding. Unfortunately most session attendees left before the actual game started, but those who did were dismayed to see Germany drill Australia as badly as they did. It was established that the next Congressional session will take place at the Coco Residence at the 19th hour of the 20th day of the 6th month of the year 2010 Anno Domini. Session #5 will feature a battle of the lasagnas between Cindy Dickman and Rachel White with Tristan White serving as Commissioner.

Jill's 3 C's Enchiladas

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Congressional Session #3: Tex Mex Night

The third session of the International Congress of Stuff was called to order at the 19th hour of the 6th day of the 6th month of the year 2010 Anno Domini. The theme of said session was "Tex Mex" and featured dueling Enchilada Recipes by Jill Duffy and Justin Jeffery. Jill Duffy's "3 C's Enchilada" (Corn, Chicken, and Cheddar) reigned (chicken?) supreme over Justin Jeffery's "4 Cheese, 4 Pepper Enchilada" although a both were lauded before the voting even began. Lindsay Coco served as Commissioner and voting members included Karen Stanfield, Dave Stanfield, Julie Chase, Jon Chase, Cindy Dickman, Darbi Roberts, Rachel White, Tristan White, and Lindsay's sister. Auxilliary dishes were contributed by Tristan White (Mexican Bruschetta), Darbi Roberts (Gazpacho), Karen Stanfield (Fried Ice Cream), Cindy Dickman (Chocolate Covered Caramels), and an as-yet-identified chef (Queso). General consensus was agreed upong that Cindy Dickman should henceforth resume her identity as a confectionary chef and sell her exceptionally delicious caramels outside of Dean & Deluca's in The Villagio Mall at a slightly lower price than those sold in the store so as to smite the over-priced uber-foodie giant. As usual a good time was had by all, mirth and merriment abounding, particularly so because of a rousing rendition of "The Greatest Game in The World" which commenced soon after the adjournment of the competition. It was established that the next Congressional session will take place at the White Residence at the 19th hour of the 13 day of the 6th month of the year 2010 Anno Domini. Due to the fact that quorum will not be reached at this next Congressional Session, the session has been dubbed "inordinate" and therefore will not include voting. The theme shall be "foods of the world cup" and is to include dishes of one of the 6 teams competing that evening in the 3rd day of Group matches - Germany v Australia, Ghana v Serbia, and Algeria v Slovenia. While there will be no competitions, Cindy Dickman will serve as Commissioner Ad Honorem.

Darbi's Rhubarb Special

butter for greasing skillet/pan (about 1 tablespoon)

3/4 c flour
2/3 c pine nuts
1/2 c rolled oats
1/2 c natural cane (demerara) sugar
1/2 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/3 c unsalted butter, melted

1 tablespoon cornstarch
1/2 c natural cane sugar (or demerara sugar)

1/2 lb hulled medium strawberries, cut into quarters
12 oz trimmed rhubarb, sliced into 3/4-inch pieces
2 whole peaches, cut into 1/4 in chunks

Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round dish, or a 9x9 square baking dish.

Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries, peaches, and rhubarb, and toss until evenly coated. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling - make sure you have big pieces and small.

Bake for 35 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You'll want to let things cool a bit before serving, 20 - 30 minutes.

Serves a small crowd, 8 - 12 servings.