Dinner with Sam the critic -- Part II or do not make this dessert

Well, as I said in the previous post we had friends for dinner. The Rick Bayless dish was wonderful. I also made my favorite Zarela Martinez "Rice with Pablano" casserole. I could eat this for dinner by itself.



Crappy picture but I was really not into taking pictures that night. I was nervous enough with being critiqued by Sam. I think that Sam might have even nibbled at this dish. I am not sure though because we really were having an intense conversation about him not wanting to look at me and poopie heads and things like that (if you don't know what I am talking about read previous post...it might help).

Then came time for dessert. Uh oh. My real weakness and Dr Food dislikes sweets about as much as I do so he is never any help (I love you honey). This dessert was one that my sis told me about. So after like 5 phone calls to her I made it.

Um....I don't think this is how it was suppose to look.



Ok ok stay with me. In Sam's eyes I am still "the famous blogger" that his father told him that I was. This was an angel food cake layered with blueberries that I picked with my own two hands. What a horrible waste of my hard work in picking those blueberries. It was a mess and although our polite guests said that it tasted good I didn't agree. Sorry Sis, I must have lost something in the translation. The good news was that Sam the critic had opted for the vanilla ice cream. Whew, dodged THAT bullet.

I just saw that this recipe that I have been making for years was on Food Networks "The Best Thing I Ever Ate" It is pretty damn good.

Creamy Rice Casserole; Arroz con Crema
Zarela Martinez
Recipe:
4 cups water
2 cups Uncle Ben’s or other converted rice
1 Tablespoon butter
2 teaspoons salt

For the sour cream mixture (crema agria preparada):
2 cups sour cream
1/2 cup chopped onion
1/4 cup chopped cilantro

1 minced garlic clove
2 tablespoons vegetable oil
2 poblano chiles, roasted, peeled and deveined
1/2 cup chopped onion
1 garlic clove
2 cups corn (or 16 oz can drained)
1/2 pound grated white cheddar cheese

1.- Bring water to a boil and add buttter and salt. When the butter is melted,
add the rice and bring back to a boil. Lower the heat to very low, cover the
rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of
the saucepan and spread on a baking sheet to cool or allow to cool in the pan
uncovered.

2.- Meanwhile, combine the sour cream with the chopped onion and cilantro
and add salt to taste.

3.- Heat the oil in a frying pan and add the chopped onion and garlic clove.
Dice the poblanos and add to pan when the onion is wilted. Saute for one
minute. Let cool and combine with the rice.

4.- Drain the can of corn well (or use the fresh corn) and add to the cool rice and poblano mixture.
Add the sour cream mixture and mix in the grated cheese.

5.- Bake for 30 minutes or until heated through in a 350 degree oven. If
using a pyrex dish, the oven temperature should be 325 degrees.