Today's featured cook (on the right) last year in Vegas
celebrating his 50th birthday. ...I still have my commemorative shirt!
Rodd Gray is unlike anyone you'll ever meet - because he's actually several awesome people rolled into one. As Ms. Patti le Plae Safe, he is an entertainer extraordinaire (and host of Gay Bingo each month in the Rose Room); as Hott Rodd the Hair God he's one of Dallas' finest stylists; and as just plain Rodd (who is anything but plain), he is a loving, caring friend to all who know him.
What many people might not know about Rodd is that he is quite the cook. Whether it's a down-home favorite he learned back in Arkansas or a sophisticated new dish he created on his own, pretty much everything that comes out of his kitchen is seconds-and-thirds good. Today I'm sharing two easy recipes that Rodd always serves together. This Taco Soup, ladled over a slice of Southern Cornbread and generously sprinkled with cheddar cheese, is a plate of pure heaven. And it makes enough for plenty of extra helpings. Enjoy!
3 1/2 pounds ground chuck
1 pound bulk sausage (your favorite)
1 can each:
sliced black olives
2 envelopes taco seasoning
2 envelopes ranch dressing
Brown beef and sausage in a soup pot and add all other ingredients (do not drain cans). Simmer for one hour or longer.
1 1/2 cups yellow cornmeal
1 1/2 cups self-rising flour
1 tsp. salt
4 1/2 tsp. baking powder
1 1/2 cups milk
1/3 cup vegetable oil
Combine all dry ingredients. Combine eggs and milk in a separate bowl and add to dry ingredients, stirring just until incorporated. Heat oil to boiling in the microwave and add to the batter. Pour batter into a baking pan (Rodd doesn't specify size - C&S) and bake at 450-degrees until golden brown.