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!
Taco Soup
3 1/2 pounds ground chuck
1 pound bulk sausage (your favorite)
1 can each:
hominy
navy beans
black beans
garbanzo beans
yellow corn
white corn
green beans
sliced black olives
Rotel
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.
Southern Cornbread
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
3 eggs
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.
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6 comments:
We love Patti!!!
Good Morning Kids....mmmmm.....eggs, oil, sausage, generous amounts of cheese.....this sounds like he swiped it from my kitchen....but he didnt....its all his :-) I will definately be trying out these recipes though....I have never heated my oil before putting it in my cornbread batter though...hmmmm.....interesting....the sun is beaming on the garden this morning!!!! YAY!!!! Until next time kids.....J.R...
P.S....in the cornbread, are you sure its self rising flour? I ask because you also call for salt and baking powder...which is what makes self rising flour, self rising. Is this making sense?
Good point, J.R. I will clarify this with Rodd himself and report back.
That sounds fantastic! I'm a freak for soup.
Beautiful........................... thanks for the posting................
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Smarry
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