Once again, depending upon which National Calendar you wish to follow, today might just be National Comfort Food Day. On the Foodie scene, it’s also Sacher Torte Day and Rhubarb Vodka Day. The vodka makes sense since on December 5, 1933 Prohibition was repealed. That alone is reason to celebrate.
To me, celebration is a form of comfort. Our reasons to celebrate bring a feeling of security and comfort. Joy is comforting. Love in comforting. Singing Happy Birthday makes us feel good and that is comforting. And foods bring comfort. When you think comfort food, what comes to mind? If I were to ask my guys, Pizza would definitely make their list. That really makes sense, too. A 2005 Cornell University survey revealed a stark difference between men and women when it comes to comfort foods. When looking for comfort, women tend to seek out sweet and sugary foods like Ice Cream or Chocolates. After all, chocolates create a chemical reaction in the brain that mimics falling in love. Men on the other hand prefer savory flavors such as steaks and meats. Men are grunters and hunters, so savory would appeal to their basic core.
So for Comfort Food Day I give you our love of Mexican Foods with my guys passion for Pizza. The results were delicious.
Spicy Mexican Pizza
3/4 lb Ground Beef
1/4 lb Mexican Chorizo
2 tablespoons Taco Seasoning
1/4 teaspoon Cayenne Pepper or to taste
1 (4 oz) can Diced Green Chiles
1 (16 oz) can Refried Beans
6 (6 inch) Flour Tortillas
2 cups Pepper Jack Cheese
2 Roma Tomatoes
2 Green Onion
Heat oven to 350 degrees. Line a rimmed baking sheet with foil. Spray lightly with cooking spray and set aside.
In a large skillet, brown the ground meats. Drain well. Stir in the seasonings and set aside.
Empty green chilies, liquids and all, into a microwave safe bowl. Add refried beans to the bowl. Warm for a few minutes in the microwave. Stir to blend chilies with beans, set aside.
Place a small amount of vegetable oil in a large skillet. Let the oil warm over medium-high heat, then place one tortilla at a time in the skillet. After about 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a baking sheet.
Spread a layer of bean mixture on the tortillas, followed by a layer of meat, then cheese cheese.
Bake the Mexican Tortilla Pizzas in the heated oven for 15 to 20 minutes. While the pizza bakes, dice the tomatoes and slice the green onions, set aside. Split open the avocado, remove stone, peel and dice. Cut lime in quarters, squeeze a juice over the avocado and set aside. Serve limes as desired to squeeze over pizza for a burst of flavor.
Remove pizzas from oven. Place on individual plates. Garnish Mexican Pizza as desired. Eat as served or slice with a pizza cutter as you would any pizza.
Don’t forget, today is also National Repeal Day and the end of a nationwide band of all intoxicating liquors . While you could serve up some bathtub Gin, Tequila Margaritas would be great. And Mudslides for dessert. Pizza, Margaritas and Kahlua desserts. Does life get any better?
4 Margarita Glasses
Margarita or Coarse Salt as needed
8 oz Tequila (2 oz per glass)
4 oz Triple Sec (1 oz per glass)
4 oz Lime Juice (1 oz per glass)
Float of Grand Marnier (1 float per glass)
Cut 1 lime into wedges. Set wedges aside. Cut remaining lime into round wheels, set aside. Cut orange into round wheels; set aside.
Rub the rim of 4 margarita glasses with the lime wedges. Dip glasses into the salt to coat the rim. Set aside.
In a cocktail shaker, combine 2 ounces of Tequila with 1 ounce of Triple Sec and 1 ounce of lime juice. Fill shaker with ice. Shake well.
Add ice to one margarita glass. Strain mixed cocktail into the glass. Add a float of Grand Marnier. Garnish with a lime and an orange wheel.
Repeat for each remaining three Margarita.
Chocolate Syrup as needed
4-1/2 oz Vanilla or Chocolate Vodka (plain Vodka would be okay)
4-1/2 oz Irish cream
4.5 oz Kahlua
3 oz Creme de Cacao
1 gallon Chocolate Ice Cream
Place some chocolate syrup in a small shallow plate. Spread out chocolate sprinkles in another small plate. Dip the rim of four glasses into the syrup, then into the chocolate sprinkles to coat the rims. Drizzle chocolate syrup inside the glasses. Place in the refrigerator until ready to fill.
If you have a large, heavy duty blender, make the Mudslides in a single batch. If not, divide the Vodka, Irish Cream, Kalua, Creme de Cacao and Ice Cream in half to make two batches. Place half of the ingredients into the blender and blend until smooth. Transfer to a large pitcher, hold in the refrigerator. Blend remaining half and add to the first. Stir to blend the batches together. Pour mudslides into the prepared glasses and serve.