
While Southern California, with our sunny skies and warm clime, is currently the envy of the nation, fear not… help is coming from outer space via North Hollywood! Enterprise food stylist Dorothy Duder delivers fresh made, non-reconstituted, non-replicated Carbon Creek Chilli that’ll warm your dilithium. It is the actual recipe served in the episode. Whip up a heapin’ helpin’ and watch T’pol invent velcro, while demonstrating Vulcan’s really are a soft touch.
Carbon Creek Tavern Chili
In the second episode of season two, T’pol tells Archer and Trip about her great-great grandmother’s trip to Earth in 1957. Grandmother’s ship crash landed in Carbon Creek, Pennsylvania, where she and her shipmates visit the local tavern in search of nourishment. The special of the day is chili, made extra special by set decorator Jimmy Mees’ selection of vintage dinner ware.
Olive oil
1 ½ pounds ground beef
1 28 ounce can diced, peeled tomatoes
1 20 ounce can kidney beans
4 stalks celery, diced
1 large onion, diced
6 cloves garlic, peeled and minced
2 bay leaves
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
several shakes cayenne pepper
several shakes Tabasco sauce
chopped onion for garnish
grated cheese for garnish
In a large soup pot over medium heat, heat a small amount of olive oil. Add celery, onion and garlic. Saute and stir for about 3 minutes. Add beef and continue to stir. When meat has browned, add seasonings and stir well. Add tomatoes and kidney beans and stir well. Turn heat down and simmer chili for 1 ½ to 2 hours. Ladle into bowls and garnish with onion and cheese.
Makes 4-6 main course servings.
(Left) Dorth in her NX-01 Galley on board Enterprise. We like to call her “Kitchen Goddess”. Malachi Throne shortened that to “Kitchikoo”.
Mixed Berry Cobbler
Poor Trip, fending off ladies of all species who find him simply irresistible! In “Stigma,” it’s one of Dr. Phlox’s wives, Feezal. Trip desperately tries to keep Hoshi at the mess hall table when he sees Feezal approaching him, urging her to “try the cobbler – Chef outdid himself!” When Connor came to me wanting to taste the cobbler before we shot the scene, he took a bite, then said “Better get LOTS of that ready, ‘cause I’ll be diggin’ in!” Yes sir, Commander! (…and get some ready for Ensign Sato, too – Linda was right behind Connor, asking for her own bowl of cobbler!)
4 2/3 cups Bisquick
1 cup milk
¼ cup sugar
6 tablespoons butter, melted
1 bag frozen strawberries, at room temperature
1 bag frozen blackberries, at room temperature
1 bag frozen blueberries, at room temperature
½ cup sugar
¼ cup orange juice
½ teaspoon nutmeg
whipped cream
Preheat oven to 350 degrees. In a large mixing bowl, combine Bisquick, milk, sugar and butter. Stir to combine. Set aside. Spray a 13x9x2 pan with nonstick spray. In another large mixing bowl, combine berries, sugar, orange juice and nutmeg. Toss until all fruit is coated. Turn fruit into prepared 13x9x2 pan, top with Bisquick mixture. Smooth dough out with spatula. Bake for 30-40 minutes, or until topping is golden brown. Serve warm with whipped cream. Makes 6-8 servings.

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