Chicken Pot Pie

It probably started 6 maybe 7 years ago with the wife telling me she wanted chicken pot pie. I said "No! I can't stand that that crap." Of course I was talking about the frozen variety you buy out of the store. You know the the kind I'm talking about, the crust resembles anything but a real crust and tastes closer to dried cardboard than good crust. I couldn't help but think about frozen pot pies everytime she brought the subject up. Imagine her surprise this week when she asked what was for Sunday dinner and I answered Chicken Pot Pie.

"But you don't like chicken pot pie" she exclaimed.

"Well I don't like the frozen ones and I don't think I have ever had a real homemade one before so I am willing to try. Besides I am making it more for you because you have been bugging me about making it for a few years now." At least that was my angle I was taking for an excuse to give chicken pot pie a try.

My thought as I was trying to find a good recipe to try was let's go to a master at comfort food cooking. I know there are a couple of good cooks on Food Network that make good comfort food but after looking at recipes I chose Ina Garten's recipe, besides Ina is one of those cooks that makes everything look better when she gets done.

It's time to roll and here is this weeks cast of characters.....



A fine looking cast this week.

First we must roast the chicken breast so we spray them with a little olive oil and cover them with salt and pepper. Don't be afraid to be generous here because you will be throwing the chicken skin out anyway.



Let's take a look at the chicken after an hour of roasting in the oven.



At this point I am thinking "Who needs chicken pot pie when I can eat the chicken breast straight from the oven." As tempting as that may be I need to stay on point and make the chicken pot pie.

Next we need a cooking vessel or vessels. A quick trip to Bed, Bath and Beyond, well not a quick trip since the first Bed, Bath and Beyond didn't have any. The nice clerk in the store looked up on the computer to see if they had any ramicans and they didn't but she checked the other stores in the area and found some in Gaithersburg, only about 10 miles from home. One of the great things about living here is we have three Bed, Bath and Beyonds' within 10 miles of our place and that's no exaggeration.



I thought I would throw in a black and white photo, I don't get a chance to do that very often.

This is the part of the show where I cheat a little bit, instead of making my own pastry (just in case any of you don't know I don't bake) I used store bought. In the original recipe below Ina makes her own pastry and if you really want to go ahead, like I said the recipe is down below.



Another character that deserves a photo all its own is the frozen pearl onions. When I was reading reviews many of the reviewers omitted the little frozen wonders and all I could ask was "Why?" These little pearls are one of my favorite items for comfort food. Next time you make beef stew add these to the pot and you will be hooked, I promise.



Let's get back to why we are all here today, chicken pot pie.

Chunk up the chicken.......



.........make a roux, after all this is the base for our pot pie.......



......add the remaining cast of characters.



That went fairly quick, next top with puff pastry. Start by folding the pastry out of the cutting board........



.......and find something to cut a nice round circle about an inch larger than the ramican. In this case a cereal bowl worked just fine.



Fill the ramicans up with delicious chicken pot pie and top with puff pastry.



A little egg wash, salt and pepper and we are ready for the oven.



Cook until golden, brown and delicious or as Alton Brown would say GBD.



Time to open one up and see what we got...........



.....and a little bit more............



I'll confess not bad, not bad at all. These were nothing like their distant cousins from the frozen food section of the grocery store. The tops were nice a flaky and the and inside had plenty of chicken flavor and good vegetables including those sweet little pearl onions we talked about earlier. I will give it a 4 out of 5 forks because after all it is still chicken pot pie.

The good news is there was leftovers so starting this week will be the series premiere of Wednesday Night Leftovers.

Stay tuned.

Chicken Pot Pie
2005, Ina Garten, All Rights Reserved

Serves: 4 individual pot pies
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched or 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions
Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Printed from FoodNetwork.com on Thu Oct 2, 2009
© 2009 Scripps Networks, LLC.
All Rights Reserved

Penne Pasta with Braised Beef Short Ribs

Since the blogs have really slowed down from everyone except big sis I thought it might be time to bring back my Sunday Dinner Episodes. I have been thinking about starting the episodes back up for some time now and since fall is here this is a good time. It's been busy the last couple of months with the bike riding vacation and another weekend spent in Pittsburgh with big sis. Other weekends were spent making apple butter and cranberry glaze, all for later.

But this past weekend I finally had time and thought I would get started on Season 2 of Sunday Dinner. Season 2 promises to be hipper, smarter, more colorful, and down right tasty. Well maybe not the first 3 but definitely more tasty. I will be trying recipes I stumble across, see on Food Network and maybe even a couple of my own concoctions I dream up.

I hope everyone is ready because it's time to roll....................

This weeks Sunday Dinner comes from our good friend on the Food Network Giada and is called Penne Pasta with Braised Beef Short Ribs. I watched this show a couple of weeks ago on Giada's new show called Giada at Home. As soon as I saw her pulling out the beef short ribs she had my attention. If you have never had beef short ribs you are really missing a treat.

I discovered beef short ribs by accident about three years ago when I was looking for oxtail for a recipe by Emeril. I couldn't find oxtail that day so the next best thing I found were the beef short ribs. Once I cooked them up for me and the wife we were both sold and have been cooking with them ever since. The wife will even tell you they are here favorite type of meat (me personally I still consider a thick ribeye steak my favorite type of meat).

Enough BS let's get on with this weeks episode.

First we must introduce this weeks cast of characters.



I think I got everything into the picture this time. To be honest I normally forget an item or two and if you can keep a secret I will tell you one. I actually had another Sunday Dinner Episode that was to be my season premier but I forgot one of the main ingredients in the cast of character lineup. Not only that but I was going to do an episode on the cranberry glaze and I forgot one of the main ingredients in that cast too. Yep, now I know how big sis feels.

If you notice in the above photo the beef ribs are whole lengths. Normally you will find them cut into 2 to 3" pieces in the store but when I went to Whole Foods to pick these up the other day their band saw was broke and I had to take them whole, and beef ribs aren't something you just cut with a knife. If you notice in the next photo I am using my cast iron frying pan to cook in instead of my cast iron dutch oven. The ribs wouldn't fit in the dutch oven and barely fit in the frying pan after a little trimming here and there.

Start with a little oil in the pan, I always use extra virgin olive oil.



Brown the ribs....



Chop up some onions.......



.....and garlic while browning the ribs.



Start cooking the onions and garlic while......



....chopping up the tomatoes.



Dump everything into the pan, if you want the real directions read the recipe at the end of this post.



And 2-1/2 hours later, presto look what we have.



Take the meat out, get rid of the fat on top and blend the rest in the food processor. I got to be honest if the food processor is involved I'm there, I like watching the food processor do its job.



Pull the meat from the bones, shred.......



......and return the meat back to the pot or in this case the frying pan.



Now it's time to cook up the pasta. I don't think you need directions on how to cook pasta but here is an action shot of pasta cooking.



Pretty exciting eh?

Next we cut up some parsley and shred some fresh parmesan-reggiano cheese.



Put it all together and here is what you got.



Look good?

Here is a closer look.



Mmmm, it was good, good enough to rate a 4 out of 5 forks. Changes? Sure I will make changes to suit my taste next time but like always I try to stay true to the original recipe the first time.

If you want a real treat make enough so you will have leftovers for a quick meal on a weeknight. After we eat a meal like this on Sunday we always mix the pasta and whatever we fixed with it together and stick it in the ice box. That's what I did this time and when I pulled it out last night to warm up I thought it was looking a little dry so I went to work.

The first thing I did was open the ice box and staring me straight in the face were fresh mushrooms. 'Click' the light bulb goes on, "Mushroom gravy" I say. Quickly I make up some mushroom gravy and dump it in the pan with the short beef rib mixture. It's good but I am thinking what else can I do? I open the ice box again and what do you know staring me in the face again was sour cream. "Oh yeah" I think "Here we go, this will kick it up a notch." I throw in a couple of spoons of sour cream, ok so they were big spoons. I let everything cook for a couple of more minutes, throw it all on a plate and call it Tuesday night leftovers.

But wait a minute, "HOLY COW" I say to the wife "This stuff is good, real good." Amazing what you can do with leftovers. I had to give it a 4.75 forks out of 5. Why not 5 forks? Well I got another idea for that last 1/4 of a point and you will just have to wait for a future Sunday Dinner Episode or maybe I should call it Tuesday Night Leftovers and tell you about it then.

Penne with Braised Short Ribs

Recipe courtesy Giada De Laurentiis

Ingredients
4 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes cut into eighths
1 cup red wine, such as Cabernet Sauvignon
3 tablespoons Dijon mustard
2 cups low-sodium beef broth
1 pound penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

Printed from FoodNetwork.com on Sat Oct 17 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Caring for Cast Iron

So you finally broke down and bought your first cast iron pan but you're not sure what to do with it. It said on the package "preseasoned" but is it really? You want to use it but you're not sure about cleaning it. Well this is the place for you because I am going to tell you how I take care of my cast iron. You might find people that will argue with my methods but I can tell you I don't have any problems with food sticking to my pans and they are as easy to clean as any other pan you can buy.



I have used preseasoned cast iron pans out of the box and they perform fine but if you want to go up one more notch and make your cast iron pan truly non stick then read on.

First of all take a good look at the pan straight out of the box.



Run your finger across the bottom of the pan, feel that? Feel the roughness of the surface and some areas may even feel like a sharp point? That's because the finishing process in the factory isn't perfect. When they break the cast iron pans out of the sand molds they were formed in they then either sand blast them or roll rocks around them (or something like that I'm not really sure) to get a "smooth" surface before they preseason the pan. I like the idea of buying my cast iron pans already preseasoned but I don't like the roughness of the surface from the factory so what do I do?



I sand the surface of the pan. Yeah I know it ruins the preseasoning of the pan but I would rather reseason the pan myself and have a truly non stick cast iron pan then put up with the possible struggles of cleaning the pan straight from the factory. And trust me it makes a big difference.



I start with a medium grit sand paper or like you see in the above photo scotch brite pad. I sand all the rough peaks off and then I switch to a very fine sand paper or scotch brite pad.



Now run your finger across the pan and feel how much smoother it is, big difference huh? I only sand the inside of the pan not the entire pan. There is no reason to since you only cook with the inside portion of the pan.

At this point since you have taken the seasoning off the pan you can wash it with soap and water you want hurt anything. Make sure you get the pan clean because there will be a lot of cast iron dust left behind from the sanding process.

Now we can reseason the pan and I will explain how I do mine.



I use vegetable oil for seasoning my cast iron. This is where you might find some arguments with other people on what is the best thing to use for seasoning cast iron. I have read where all you should use is vegetable shortening and other articles that say you should use bacon grease or lard. I guess I am not really sure what is best but I can tell you I have had extremely good luck using vegetable oil so I stick with it, and it's easy.

Preheat the oven to 350 degrees........



.....and get ready for a long day.

Next coat the pan with vegetable oil and place the pan upside down in the oven for one hour at 350 degrees. You may want to place a piece of aluminum foil on the bottom rack to catch any oil that may drip off the pan. After one hour turn the oven off and let the pan cool off in the oven for about 2 hours. Once cool coat the pan with oil again ,only this time with a thin coat, and repeat until you have done this for three times. The last time for me is normally at night so I let the pan sit in the oven over night to cool off.



When you pull the pan out of the stove the next morning you will have a pan with a rock hard smooth finish and a pan that is ready to cook with.

Let's take another look.



Remember what we started with?



Even in the photos you can see the difference.

The next question is how do I clean the pan after I use it? You may be surprise how easy it is to care for cast iron after you clean one a couple of times. Here is how I do it. I clean the pan right after I use it because it is easy and fast. First put the pan back on the stove so it remains hot. Next pour a little water in the bottom, I normally use about 1/2" or so in the bottom. The water will boil right away and at this time I use a soft nylon brush and quickly scrub the pan being careful not to burn myself. Then I dump the water down the drain and put the pan back on the stove and most times I will repeat this step a second time as a rinse for the pan. After the "rinse" cycle it is back on the burner again to dry. I will normally wipe the pan out with a towel and then pour 1 teaspoon of oil in the pan and wipe it all around the bottom while the pan is hot. From here I just leave the pan on the stove until cool. Once the pan is cool if I see any oil laying on the bottom of the pan I will wipe it out before I put it away.

There you have it how I take care of my cast iron pans. If you follow these directions you will end up with a pan equally at home over an open camp fire or cooking your most elegant meals. I will guarantee you once you have the cast iron pan mastered you won't want to go back to your coated non stick pans plus you will have a pan you can hand down to the next generation.

Emeril's Sausage Chili

This post originally aired on my other blog but since I had a request for the recipe I thought I would post this again on the blog.

It's that time of year again when the sun starts to slowly sink farther to the south making the days shorter and shorter. That means the mornings are getting chillier and the days are getting colder. It also means hunting season is here and it won't be long until deer season opens. Even though I haven't gone deer hunting for the last couple of years it doesn't mean I can't cook some of the food I normally cook for hunting season. The one meal I like to cook this time of year when the temperatures cool off is..............



......Chili.

Just so you know I am not a big fan of "normal" chili, by that I mean burger, chili powder, beans, tomatoes and water. A few years ago I was watching an Emeril Live Episode and he made chili, not just any type of chili but sausage chili and instead of using water he used beer. Needless to say he got my attention. It wasn't long and I decided to make it and ever since then I make sausage chili once if not twice a year. I did make one slight change from his recipe Emeril used andouille sausage. Since I could never find andouille sausage when I lived in Michigan I decided to use chirizo instead. If I was the only one eating the chili I would only use chirizo but since I was afraid it would be too spicy if I did only use chirizo sausage I decided to use half chirizo and half sweet italian sausage. I will mention that I did use all chirizo once and ended up winning a chili cook off. Grand prize was a $25 gift certificate from WalMart. Lucky me eh?

Let's get started with the good stuff. First let me introduce you to this weeks cast of characters.



First we must start by browning the sausage and then add some the this weeks cast in the browned sausage.



Now it is time to add the beer.



Okay so I didn't use all beer this time like I normally do I decided since it was just me and the wife I would only use a half of bottle of beer and a half of box of chicken broth.

Bring this to a boil and time to add some more stuff.



Let this cook for a hour to and hour and a half and it should look like this.



Nice and thick and tasty just the way chili should be.

Now that we have the chili cooked we need to decide what type of bowl to serve it in. We might choose one of these...



Nah that bowl is for cereal.

How about this one?



This bowl is normally used for soups, chowders and stews. I suppose it can be used for chili but I think I have a better idea. How about this....



You don't think that looks like a bowl? How about if we do this then?



Now does it look like a bowl? It is hard to beat a bread bowl but try to find one that is the right size. Normally they are to big or to small I can never find the right size. This particular one is a little big but it will do.

I think it is time to fill it....



Don't forget to add the shredded cheddar cheese and green onions on top.

How about a little different angle......



I'll rate this chili a 4.75 spoons out of 5 only because I used chicken broth instead of just beer.

The big bonus with this meal is you get to eat the chili soaked bowl afterwords too. Now how can you beat that no bowls to wash.

How about one more look at this weeks episode.



Perfect meal for a cold chilly Sunday but the only problem was it was 65 degrees on Sunday. Oh well can't be perfect.

Sausage Chili

Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 tablespoon vegetable oil
2 pounds Andouille, or other spicy, smoked link sausage, cut into 1/2-inch pieces
2 cups chopped yellow onions
1 tablespoon minced garlic
2 tablespoons chili powder
1 tablespoon Essence
2 teaspoons ground cumin
1 (12-ounce) bottle dark beer
1 (28-ounce) can whole tomatoes, crushed, and their juices
3 tablespoons tomato paste
1 teaspoon sugar
6 cups cooked red kidney beans, drained and rinsed
Salt and freshly ground black pepper
1 cup grated cheddar cheese, garnish
1 cup finely chopped green onions, garnish

Directions
In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.

Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.

Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Shrimp and Grits

Anybody out there watch Throwdown with Bobby Flay? I do and it is one of my favorite shows on TV. A couple of weeks ago he did a throwdown with a guest from Georgia and the throwdown was shrimp and grits. I have never had the pleasure of eating shrimp and grits, shoot I have never eaten grits but I have been wanting to make them for sometime now. Once I watched the episode I knew I wouldn't get them out of my mind until I finally tried them.



Let's get busy and introduce the cast of characters:



Pretty simple cast this week.

I wasn't to sure about the grits part but what the heck all they are is cornmeal cooked with some sort of broth. I had two choices on how to cook them Bobby Flay's way or the real way his throwdown partner cooked them. Since I really didn't need all the butter and cream in the second way I choose Flay's way which was with shrimp stock and cheddar cheese.





I did all my stirring with a wooden spoon just like the show suggested. I'm not real sure what the wooden spoon has to do with anything but I stuck by the directions. One change I had to make was I had to use yellow cheddar cheese instead of white because I couldn't find the white cheddar cheese in our grocery store. Hard to believe since I live in Wisconsin the supposed king of cheddar cheese.





Once the grits are cooked it's time to start on the shrimp portion of this episode. Start with browning up some bacon......



....finish up with the garlic and shrimp....



....and it's really that easy.

All that's left is to put everything together.



A pretty fine meal and one I will be making again in the near future. The grits could have been creamery and next time I think I will add another 1/2 to 1 cup of broth so they aren't so thick. I am rating this a 4 out of 5 forks because the man from the south ended winning the throwdown episode against Bobby Flay. I have to admit the southern shrimp and grits did look better but there were so many bad things in it, like cream, butter, more cream, I just couldn't bring myself to make them. I also think next time I will use andouille sausage instead of bacon and I will come up with a different type of sauce to pour over the top. I think I will use Emeril's Essence on the shrimp before I cooked them too.



Bar American’s Gulf Shrimp and Grits

Recipe courtesy Bobby Flay

Prep Time: 20 min

Ingredients
Grits:
4 to 5 cups shrimp stock
Salt
1 cup yellow stone ground cornmeal
1 cup grated white Cheddar
Freshly ground black pepper
3 green onions, thinly sliced, for garnish

Sautéed Shrimp:
1/2 pound thick double-smoked cut bacon, cut into lardoons
2 tablespoons pure olive oil
20 large (21 to 24 count) shrimp, shelled and deveined
3 cloves garlic, finely chopped
Salt and freshly ground black pepper

Directions
For the grits:
Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper.

For the shrimp:
Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.

Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Sauté until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sautéed in) and sprinkle with some of the green onion.

Printed from FoodNetwork.com on Sat Mar 28 2009 © 2009 Scripps Networks, LLC.
All Rights Reserved