First let me begin by saying that today is National Pastry Day. While I adore Pastries, especially anything French, when it comes to making good pastries, that’s just not in my wheelhouse. Would the biscuits on my casserole count? Didn’t think so, but it was worth a try.
Many moons ago, when we moved from Las Vegas back to my hometown, it was truly a cultural shock to the system. While most people think of Las Vegas as Sin City filled with casinos and showgirls, it’s more than that. Take Paris for example. There is a bakery at the Paris Hotel that makes the best French Pastries in the world. And good Italian delis are everywhere. In Las Vegas, if you love to cook, you don’t shop in the grocery stores. You get friendly with the powers that be in some of the five-star restaurants and do your shopping with them. So returning to central California meant learning to do without ingredients from around the world.
For a few years San Francisco became my go-to city for gourmet ingredients. But San Francisco isn’t what it use to be. Crime continued to be a problem. Homelessness and drug addiction is rampant. More and more of the specialty shops in San Francisco disappeared. I haven’t been to the city by the bay in a few years now. Instead I look longingly at my beloved city from afar and remember it as the vibrant, beautiful place I once knew.
San Francisco has lost more than specialty markets. It has lost its street performers and artists. It has lost its rhythm and music. I don’t know if the city will ever be more than a ghostly reminder of what once was. And that is sad.
I guess I’ve had my rant for the day. Time to enjoy a simple supper, maybe play cards with my guys and just thank God for the little things in life that truly matter. It’s those little things that make us realize just how wealthy we are, how blessed we are. Who needs fancy pastries to reveal in that deep down homey comfort of family times? Happy Days everyone!
Cheddar-Chili Dog Casserole
1/4 Red Onion
1/8 cup Jalapeno Peppers
2 cans Hot Chili
1 (10 oz) Ro-Tel Tomatoes
1 lb Beef Hot Dogs or Franks
1 (7.5 oz) can Refrigerated Buttermilk Biscuits
1 cup Mild Cheddar Cheese
Sour Cream, as desired
Heat oven to 400-degrees. Lightly spray a 9-inch by 13-inch rectangular Casserole Dish with cooking spray, set aside.
Dice onion and jalapeno peppers, set aside.
Empty cans chili and tomatoes into a saucepot. Add diced onions and peppers. Stir to blend. Heat over medium heat until bubbling.
Meanwhile, coin-cut hot dogs into 1/2-inch thick rounds, bite side.
Add dogs to the chili mixture, stir to blend. Continue to cook over medium heat until hot dogs are warmed through, about 5 minutes or so.
Spoon mixture the prepared baking dish. Set aside.
Open canned biscuits. Separate dough into 10 biscuits. Arrange biscuits over hot bean mixture around the outer edge, leaving the center open. Fill center with shredded cheese
Bake in heated oven for 10 minutes or until biscuits are golden brown and no longer doughy.
Remove from oven, let rest on the counter for about 5 minutes.
Ladle into soup bowls, top with a biscuit or two and dollop with sour cream. Serve and enjoy.