3 boneless pork loin chops, 1/2 inch thick (3/4 lb)
Instructions
Heat oven to 350°F. In a small bowl, mix brown sugar, margarine, and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut the apple into chunks.
In a shallow dish, stir together Bisquick® mix, seasoned salt, pepper, and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture.
Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in a skillet 6 to 8 minutes, turning once, until the coating is brown.
Place pork in an ungreased 8-inch square or 11×7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in the center.
3/4 cup chopped onion (white & yellow are best, but red works too // 1/2 large onion yields ~3/4 cup or 120 g)
2 cloves garlic (minced)
Sea salt and black pepper
1/4 scant cup unbleached all-purpose flour (or sub another thickener of choice)
2 1/4 cups veggie broth (DIY or store-bought)
1/4 cup unsweetened plain almond milk (optional)
2 cups diced fall vegetables (such as carrot, parsnip, potato, kale // fresh or frozen)
2 whole bay leaves (optional // or sub thyme)
1 batch Best Damn Vegan Biscuits, Pumpkin Sage Biscuits, or sub-store-bought vegan-friendly biscuits, pie crust, or puff pastry (you will likely have 2-3 leftover biscuits if making 1 full batch)
Instructions
Preheat the oven to 425 degrees F (218 C).
Add olive oil to a large saucepan over medium heat. Then add onion, garlic, and a pinch of salt – stir. Cook until soft – about 7 minutes.
Add the flour and stir with a whisk, then slowly whisk in the broth.
Add almond milk (optional), potatoes, parsnips, carrots, and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out (amounts as original recipe is written // adjust if altering batch size) 1/2 cup of the broth and add 2-3 tsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes and then repeat if necessary.
While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
Once the sauce is thickened, add the kale and cook for 3 minutes more. Taste and adjust seasonings as needed, adding more salt and pepper if desired.
Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or an 8×8 baking dish (as original recipe is written // adjust number or size of dish(es) if altering batch size).
Top with unbaked biscuits and brush the tops of the biscuits with melted vegan butter. Set your ramekins on a baking sheet to catch the overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-18 minutes). Let cool slightly before serving. See notes for make-ahead/freezing instructions.
We will take a tour of the best 10 unconventional Italian wine areas In this issue. You will be able to read reviews of restaurants such as Si Bon, Red Lion Tavern. You can find many more articles on food and drink in our 80-page magazine.
In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth!)
Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened.
Stir in fresh herbs, then whisk in 1 cup broth and return mixture to a simmer. Season with salt and pepper.
Simmer for 10 minutes, gradually adding more broth if gravy is too thick. Adjust seasoning.
Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
In a large cast-iron or another heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm.
Remove all but 2 tablespoons of oil from the pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
2 large eggs, lightly beaten
1/2 cup panko bread crumbs
1/2 cup mayonnaise
1 envelope onion soup mix
2 tablespoons minced fresh parsley
1 tablespoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme
1/2 teaspoon pepper
GRAVY:
2 cups sliced fresh mushrooms
1 tablespoon butter
3 cups reduced-sodium chicken broth
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons cornstarch
1/4 cup white wine or additional reduced-sodium chicken broth
Instructions
Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground.
In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme, and pepper. Crumble chicken over mixture and mix well.
Shape into a loaf; place in a greased 13×9-in. baking dish. Bake, uncovered, at 350° until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing.
Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt, and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meatloaf.
Freeze option: Shape meatloaf on a plastic wrap lined baking sheet; wrap and freeze until firm. Remove from the pan and wrap securely in foil; return to the freezer. To use, partially thaw in the refrigerator overnight. Unwrap meatloaf and bake as directed, until no pink remains and a thermometer reads 165°, 1-1/4 to 1-1/2 hours. Meanwhile, prepare the sauce as directed. Let meatloaf stand 10 minutes before slicing.
Oh colors, vibrant reds, calming blues, exciting yellows. We all know that colors can affect our mood and state of mind, but have we ever thought about how they can influence our decision making? Maybe those late-night stack attacks have been induced onto us by the kitchen itself.
Color theory is real, color phycology has been proven. Our minds respond to colors and portray certain feelings along with them. So naturally, the colors of our kitchens influence our state of mind while in them. Some colors will influence hunger more than others. Some colors will suppress the appetite more than others.
Blues
Having a primarily blue color pallet in your kitchen will induce a state of calm, your blood pressure drops which means you have a clearer state of mind and a clearer sense of decision making. This means you might have a higher sense of serene and notice less mindless snacking in your blue kitchen.
Yellows
Yellow provides a sense of excitement, a thrill to explore and a lighthearted disposition. These feelings might make you want to eat more often while in the kitchen. The emotion of excitement might lead you wanting to explore your pantry and see what you can find, which means, unnecessary eating!
Greens
Green is interesting because it evokes a sense of calm with the inclination of health. We associate green with heathy eating and a peaceful environment. While greens may have us feeling more at peace in the kitchen, it can be quite a manipulative color that can make us believe we’re eating heathier than we are. No matter what fat filled, greasy meal you’re eating, looking out onto a serene green kitchen might make you feel like it’s healthier than it really is because our interpretation of green is clean eating.
Red is the most hunger inducing color you could possibly have in your kitchen.
Reds
Red is the most hunger inducing color you could possibly have in your kitchen. Red brings excitement, thrill, a raise in blood pressure and heart rate, it just makes you want to eat! You’ll notice in a red kitchen you’re on the hunt for food, the red is invigorating and influences you to keep finding things to eat. Think about McDonalds, they’ve used the red and yellow color pallet to their advantage for years, because it works!
White
You’d think white would suppress your appetite, but it actually does quite the opposite. White is associated with cleanliness and purity which then influences us to not care and not be present which can easily lead into mindless snaking and unnecessary eating.
Blacks/Browns
These are probably the most appetite suppressing colors. Blacks and browns are simply not appetizing. There isn’t a lot of food that you find in these colors, the food you do find is usually associated with being burned, old, or not edible at all. Our mind associates the images of foods we’ve seen in these colors (generally unappetizing foods) as not good to eat and triggers our mind into not having an appetite or not feeling the need to eat at all.
Next time you go out to eat at a restaurant or go to a friend’s house, take a moment to really look at the colors in the space and see how they make you feel. Do you feel an incredible sense to eat or are you completely at peace with not a need to eat? The colors around us will continue to influence our feelings while in the space. Color is incredibly important while in the kitchen, keep this phycology in mind before a color takes over your diet!
In the meantime in a blender blitz the passata, onion, spring onions, garlic, and peppers.
In a pot cook the mix for 20 min adding 1 tsp of the oregano, cumin, salt, and Worcester sauce,
When the beans are halfway cooked, add the tomato sauce to the beans with 1/2 tsp of cumin, oregano, and salt, and leave to cook for approx 30 minutes or until the beans are soft. Stir occasionally to avoid the beans sticking to the pot.
Once the beans are soft-serve immediately.
Recipe Notes
If you like a more liquid soup add a little bit of water once the beans are cooked and stir.
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 to 3 cloves garlic, minced
1/4 cup loosely packed fresh oregano, finely chopped
Freshly ground pepper
1 pound peeled and deveined medium shrimp
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
Meanwhile, core, halve, and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt, and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
Divide the pasta and shrimp among bowls. Drizzle with olive oil.
1 pound sirloin steak cut into 1/4 inch thick strips
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons cornstarch
1/2 cup beef broth
1 tablespoon sugar
1 to 3 teaspoons black pepper
2 teaspoons minced ginger
4 cloves crushed garlic
2 large green bell peppers cut into 1-inch squares
1 large red bell pepper cut into 1-inch squares
1 large white onion sliced
4 tablespoons vegetable oil divided
1/4 cup sliced green onions optional
Instructions
Slice beef into 1/4 inch strips. Set aside.
In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch. Add in beef broth, sugar, black pepper, ginger, and garlic. Whisk to combine. Set aside.
Heat 2 tablespoons of vegetable oil in a wok over high heat. Add in beef and toss until seared, about 2-3 minutes. Remove from wok and set aside.
Add in another 2 tablespoons of vegetable oil. Add in peppers and onions. Cook in the wok until tender-crisp, about 3 minutes.
Add meat back into the wok. Add in ginger garlic sauce. Stir and cook for about 1 minute.
Garnish with sliced green onions (optional) and serve hot.
In a small skillet, cook bacon over medium heat until crisp. Add garlic; cook 1 minute longer. Place the green beans, 1/2 cup cheese, soup, water, nutmeg, pepper, and bacon mixture in a food processor; process until blended. Transfer to a small bowl; fold in bread crumbs.
Remove stems from mushrooms; discard stems or save for another use. Spritz mushroom caps with cooking spray; place in an ungreased 15x10x1-in. baking pan, stem side down. Bake at 425° for 10 minutes, turning once.
Drain liquid from caps; fill with green bean mixture. Top with remaining cheese and french-fried onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through.
Freeze option: After baking mushroom caps, drain and stuff mushrooms. Cool. Freeze on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to the freezer. To use, bake mushrooms as directed, increasing time as necessary to heat through.
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
Instructions
Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef, and onion over medium heat for 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese and remaining parsley, and salt.
Preheat the oven to 375°. Spread 2 cups meat sauce into an ungreased 13×9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer, or until bubbly. Let stand 15 minutes before serving.
1 cup canned diced tomatoes plus 2 tablespoons liquid
2 cups chopped lettuce
1/2 cup shredded cheddar cheese
2 green onions, sliced
2 tablespoons sliced ripe olives
1/2 cup corn chips
Instructions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the bean dip, chili powder, salt, and tomato liquid. Remove from the heat.
In a large bowl, combine the tomatoes, lettuce, cheese, onions, and olives. Add beef mixture; toss to coat. Top with chips. Serve immediately.
There are so many amazing places to eat in Los Angeles, something (many many things) for any craving. From taco trucks to fine dining. That said it’s difficult to write about one location, but we had an experience in Silver Lake I wanted to share in case it ever works out for you to be on that stretch of Glendale Boulevard. It is on our short list now, especially if we are wanting German cuisine.
Red Lion Tavern
Our dinner at the Red Lion Tavern came about by happenstance. We were looking for something online after taking in the wonder that is Forest Lawn Memorial Gardens, the final resting place for Elizabeth Taylor, Humphrey Bogart, Jimmy Stewart, and Michael Jackson, to name a few. Less than 10 minutes away, it was perfect.
I’ll start with the parking to get it out of the way and offer a snapshot of the property. The area is pretty hilly and although street parking is possible, it isn’t exactly uncomplicated, so we pulled into the small lot. Not the easiest to navigate, but at least they had a few spots set aside, the others being for residential use.
The entrance had a traditional looking beer-stein-shaped sign displaying you guessed it, a red lion. Over the door was a big red awning drawing you into a whole different world. When we entered, the place was incredibly dark and dim compared to the bright and powerful California sun we just left to come inside. There were a few people drinking in what looked to be a bar area. We quickly moved past and upstairs to the rooftop patio.
The staff was so friendly- which, of course, would be expected at a biergarten-type establishment. We chose a spot and opened the menus. After my significant other ordered up a beer, we started navigating the possibilities and constructing our feast.
To start: the giant pretzel was well done on the outside and soft and doughy on the inside. It came with your choice of mustards, but it also with a side of this cold cheese dip they called Bavarian Cheese Spread in the menu description. It was pink, all spiced up with paprika and we couldn’t get enough of it.
Next up for our feast: potato pancakes. Now, I grew up in a home that made those. They were 4-5 inch round crispy bites of heaven. And what I expected. What showed up at the table was WAY bigger. Each pancake was the size of a dish! They came with applesauce and sour cream, as they should. Needless to say, it was over the top with all the other food and some of it went with us into the rental car.
Since we were going a la carte and mixing it up, we ordered a bratwurst sausage, which was served with a side of German potato salad and, also, mashed potatoes. Over. The. Top. Again. There were a lot of sausages on the menu and next time we will try something new.
Since there is a biergarten, you can imagine the beer list is extensive. Many German specialties and you can get them as large as a full liter! Of course, I do not recommend the driver partake in the beer since even a small was huge. For the lighter alcohol appetite, you can get a glass of wine.
And FYI if you’re one that searches out Happy Hour: theirs is listed from Noon to 6pm Monday through Friday. Clearly, they take it seriously! In addition to drink specials, there is also a deal on food.
Truly, there is so much on the menu, we hope to get out there again on another trip west. For that day, it was plenty to tide us over as we drove back to our hotel. Bottom line: the food is excellent. The service was as well, and I highly recommend you pop in for a beer and a hearty meal. (Don’t come unless it’s a day you’re extremely hungry!)
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
3/4 cup canned whole berry cranberry sauce, divided
8 slices OSCAR MAYER Lower Sodium Bacon
6 fresh sage leaves
Instructions
Heat oven to 400ºF.
Heat dressing in a small nonstick skillet on medium heat. Add onions; cook 10 min. or until crisp-tender, stirring frequently. Cool.
Pound turkey to 1/2-inch thickness. Add water to the stuffing mix in a medium bowl; stir just until moistened. Stir in onions; spoon down one long side of turkey. Spoon 1/4 cup cranberry sauce next to stuffing. Starting at the covered side, roll up the turkey breast; place, seam side down, on a parchment-covered rimmed baking sheet.
Wrap bacon, with slices slightly overlapping, around turkey. (Turkey should be completely covered with bacon.) Top with sage; press gently into bacon. Spray foil with cooking spray; place over turkey, gently pressing foil onto bacon.
Bake 50 to 55 min. or until turkey is done (165ºF), uncovering after 30 min. Serve with remaining cranberry sauce.
8-pound whole bone-in skin on brined turkey breast, thawed <— CLICK TO get the recipe for HOW TO BRINE A TURKEY
FOR THE GARLIC LEMON BUTTER
5 tablespoons butter, melted
juice of 1 whole lemon
6 cloves garlic, minced
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
FOR THE SPICE RUB
1 teaspoon sweet or smoked paprika
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 tablespoons olive oil
FOR THE ROASTING PAN
1 large yellow onion, cut into 4 wedges
2 celery ribs, cut into about 3-inch pieces
3 garlic cloves, cut in half lengthwise
4 fresh thyme sprigs
1 cup low sodium chicken broth (you can also use white wine)
Instructions
Preheat the oven to 425˚F.
Pat dry turkey breast with paper towels. If you didn’t bring it, and are just taking the turkey out, please remember to take out the giblets AND make sure that the turkey breast is completely thawed out.
Using the handle of a wooden spoon, carefully separate the skin from the turkey meat, moving downwards with the spoon’s handle. Loosen the skin from both sides of the turkey breast. You can also just use your fingers to do this, but I find it easier with the spoon. Set aside.
Melt the butter and whisk in lemon juice, minced garlic, and chopped herbs.
Slowly pour the marinade inside the turkey’s skin and use your hands to massage it all around. Set aside.
In a small mixing bowl combine paprika, chili powder, garlic powder, onion powder, dried thyme, dried rosemary, salt, and fresh ground pepper; pour in olive oil and mix until well incorporated.
Slather the spice rub all over the turkey breast on the outside.
Add onion wedges, celery, garlic, and fresh thyme sprigs to a small roasting pan.
Top with turkey breast, skin side up. If making ahead, stop here; cover turkey with foil and refrigerate for up to 24 hours. Remove from the fridge 1 hour before cooking.
Pour chicken broth into the pan.
Transfer to the oven and reduce oven heat to 325˚F. Do not cover the turkey.
Bake for 2 TO 2.5 hours, or until internal temperature reaches 155˚F. About 18 to 20 minutes per pound. Use a meat thermometer to check for doneness.
If you want crispier skin, baste the turkey breast every 30 minutes.
If the top of the turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.
When done, remove from the oven and let stand 20 to 30 minutes before cutting.
1 tsp Fresh chopped tarragon, plus more for garnish
1/4 cup capers
10 cups Kale, stems removed, roughly chopped
1 13.5 oz can white cannellini beans
Instructions
In a large skillet or braiser with a tight-fitting lid heat 1 tablespoon of olive oil over medium/high heat.
In a small bowl mix together paprika, salt, and pepper. Pat the chicken thighs dry and season them generously with the paprika mixture.
Place the thighs, 4 at a time, skin side down into the pan. Allow the skin to brown (about 4-5 minutes) then flip them and continue to cook for 3 more minutes.
Remove from the pan, set aside. Repeat the process with the remaining thighs. Once the chicken has been removed, add the shallots to the pan and cook over medium heat until just tender.
Add 1 cup of the chicken stock to the pan along with the dijon mustard. Bring to a simmer, stirring to scrape up brown bits and incorporate ingredients. Continue simmering until sauce reduces to about 1 cup and thickens enough to lightly coat the back of a wooden spoon. Remove from heat and slowly whisk in cold butter. At this point, the sauce will begin to thicken like the photos show above. Once the butter is incorporated add lemon juice, capers, and tarragon.
Add the kale and white beans to the pan and toss until greens are lightly coated with the sauce. Add the chicken back to the pan, tucking each thigh into the greens.
Drizzle the remaining broth over the entire dish, cover, and return to low heat. Braise the mixture over low heat for 30 minutes. While the dish is just fine as is, we like our skin a little crispy.
In a large skillet, or in your slow cooker if it has a browning feature, heat olive oil over medium-high heat. Generously season the chuck roast pieces with salt and pepper. Brown all sides of the meat working in small batches and then setting aside. (This step can be omitted, but we feel it contributes to the wonderful texture of the meat.)
Using the same skillet, brown the ground beef. Drain off the fat into a heat-proof bowl.
Place the browned chuck roast and ground beef in your slow cooker along with all other ingredients and cook for 4 hours on high, or 8 hours on low.
Once finished, stir, breaking up any large pieces of ground beef, and adjust the salt and pepper to your liking.
Serve with slivered jalapeños, avocados, cilantro, and green onions. Enjoy!
Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later–don’t nibble too much.
Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you’ve been saving. Give it one last stir, and ladle it up piping hot.
In a large saucepan, combine all ingredients except butter, flour, and half and half. Simmer together until potatoes are thoroughly cooked.
Combine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes to eliminate the raw flour flavor and stabilize chowder.
Stir roux (butter-flour mixture) into chowder and cook and stir until thick. The mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally, and serve immediately with crusty sourdough bread and extra Tabasco.
