COBB & BALLS SALAD

Bob Cobb would be proud...or he might be rolling in his grave.

You can’t argue with a classic. The Cobb Salad is a staple of any lunch spot. But who says it can’t kick start a date into hyper drive? It certainly passes the health stress test with the fiber, protein and low-fat content. You almost forget how nourishing it is because each bite tastes like a magical mystery tour in your mouth. The crunch of the lettuce, creaminess of the bleu cheese, aphrodisiac avocado explosion, & meaty monkey business in the chicken and bacon all lead you to one conclusion: God-fucking-damn!

Total time: approximately 10 minutes
Projected cost: $13
Drinking Buddy: Red wine

Ingredients (serves 2):
1. ½ head of romaine lettuce
2. 1 teaspoon of olive oil
3. 2 teaspoons of red wine vinegar
4. ½ teaspoon of black pepper
5. 1 teaspoon of Dijon mustard
6. 1 handful + 1 teaspoon of bleu cheese crumbled
7. 3 strips of cooked bacon
8. 1 cooked chicken breast, grilled or baked
9. 1 avocado diced into bite-sized pieces
10. 1 hard-boiled egg
11. 1 tomato diced

Step 1
Mix up the dressing by combining the Dijon mustard, ed wine vinegar, olive oil, black pepper and 1 teaspoon of blue cheese. Set aside.

Step 2
Wash the romaine, cut off the stock, then cut bite-size pieces of lettuce, and line the bottom of a salad bowl. Throw the chopped tomato on top. Slice the egg thinly and spread them out evenly. Chop up the bacon into bits and spread it out too. Chop the chicken breast into bite-sized pieces and scatter those on top. Do the same with a handful of blue cheese and crown it all with avocado.

Step 3
Serve up the plates of salad, tonging up a plateful as is. DO NOT TOSS! You want the layers of Cobb glory to shine like a Tiffany diamond. Scoop in your desired amount of dressing and let the good times roll.

Fresh Peach Cobbler

When the weather turns from warm to hot, and the scents of grilling fill the air, my thoughts turn to cobbler.

I would like to take moment to clear up a misconception about cobbler. It is not just fruit with a layer of pastry crust on top. That is NOT a cobbler. That is pie. No my friends, cobbler is topped with a fluffy biscuit topping which gives the dessert the look of a cobbled road. The topping is buttery, crisp on the outside and fluffy inside.

At this time of year, and at most times of the year, my filling of choice is peaches. Fresh peaches are perfect for cobblers. They hold up well to cooking, they provide a contrast in texture to the fluffy biscuits, and they have enough juice to make the cobbler filling luscious.

You could use other fruits if you like, but you may need to adjust the thickener depending on the kind of fruit you choose.

Top this with some vanilla ice cream and dive in!

Fresh Peach Cobbler Serves 4

Peach Filling:
4 large peaches, peeled and sliced
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon mace or nutmeg

Biscuit topping:
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 stick cold unsalted butter, cut into small pieces
1/4 cup buttermilk
1 teaspoon vanilla

Heat the oven to 400F and prepare a 1.5 quart round or oval dish with non-stick spray.

In a medium bowl combine the peaches, sugar, cornstarch, cinnamon, and mace. Make sure all the fruit is coated. Pour into the prepared dish.

Using the same bowl you mixed the fruit in, combine the flour, baking powder, salt, sugar, and cinnamon. Add the cold butter and, using your fingers, rub it in until it is the size of peas. Pour the buttermilk and vanilla in and, using a spatula, stir until it is just combined. Do not over-mix.

Using a disher, or two spoons, scoop the dough into the fruit. Bake for 45 to 55 minutes, or until the top is golden brown and the fruit is bubbling thickly around the edges. Allow the cobbler to stand at least thirty minutes before serving.

Enjoy warm with a scoop of vanilla ice cream.