My name is Thomas Lott. I am a proud husband and father of two. Two of my favorite things are football and cooking. I'm no expert in either, but I certainly like to fool around with both. I’ve been a home cook for about 10 years, and been around football since I was 4 years old. This fall, perhaps I’ll find out which one I know better! So I'll be checking in periodically to make a pick - or picks (even I'm allowed a bye week here and there!). Again, I'm no expert, so please don’t go betting the mortgage on my humble picks! From that, I’ll make a dish that has something to do with the game - who I think will win, a star/key player, or other story line. Don’t worry - I’m a home cook so it won’t be anything you can’t do - I promise. I’m still learning so most of these will come from my stash of cookbooks or another recipe floating around the internet. I won’t pawn anything off as my own or pretend there’s some super-secret family recipe that I can't share. Most of these I will probably have made before, others might be an experiment. I hope all will go well, but some may go from stovetop right to the dumpster! I'll be sharing my successes, mishaps, and maybe even a few gratuitous shots of my crew of sous chefs and tasters :-)

I'm always a work in progress, so my food won't *always* be pretty (or healthy!), but it's going to taste good--and if it doesn't I'll tell you that, too. And just so you know, it's also a mathematical certainty that I'll whiff on some of my football picks, too. The whole point is to get better at both! So I hope you keep up with me this fall as I have some fun with the kitchen and the pigskin! I welcome all comments, suggestions, requests and discussions on all things pigskin and kitchen!

Wednesday, October 30, 2013

Week 10 - Bacon and Sausage Souffle

What a big week we have coming up! We’ve got a big showdown in the Florida. It’s been a long time since the Miami/Florida State game mattered this much. The U has clawed its way back to relevancy and I think it’s good for the game. Both programs have been down for some time. I’ve actually had a chance to see both of these teams play this season. That being said, I think Florida State will continue its dominating season. I just don’t feel that Miami has the firepower to threaten Florida State - especially at home. Plus, you know I'm a big Jameis Winston fan. Nationally televised prime time game for the second time in three weeks? AND at his own house? I think he's going to have a big time game in front of all those Heisman voters. I actually don’t expect this one to be that close. FSU by at least 10.

So since we’re in the Sunshine State, let’s do something for breakfast! This is another recipe from my man, James Villas. It’s called “Aunt Bunny’s Bacon and Sausage Souffle.” It's an overnight breakfast casserole and I’ve made the recipe as written, but I've also developed my own tweak to it that is a bit of a game changer. Instead of using bread as the bottom/crust, I use croissants! I'll show you my version and share the original below. Enjoy!

Bacon (and/or Sausage) Souffle adapted from James Villas

Begin by cooking the breakfast meat. The original recipe calls for 1/2 lb of ground sausage and 1/2 lb of bacon. I can tell you that even for a meat lover like myself, that is A LOT of meat! I simply use a 12 oz pack of center cut bacon and that seems to be just enough. If you want the combo of bacon and sausage, cut up the 1/2 lb of bacon into small pieces and cook it along with the ground sausage. The intermingling is fantastic! When both are cooked, drain on a paper towel and set aside.

Take 3 large store-bought croissants and slice in half (or use 6 slices of white bread with crusts removed). Brush with butter, and cut into cubes. Place in 13 X 9 glass baking dish.

Spoon the meat (bacon and/or sausage) evenly over the cubes and sprinkle with cheese.

In a bowl, whisk together half and half, eggs, dry mustard, and a little salt and pepper. Pour evenly over the cheese.

Wrap in plastic and let it sit in the refrigerator overnight. The bread will soak up most of the liquid.

When ready, bake at 350 until golden, 40-45 minutes.

This is one of my favorite things to make for breakfast. It's really easy to throw together the night before and pop in the oven in the morning. When I use croissants, it doesn't quite seem to puff up like with the bread. But the trade-off is a more dense, buttery, and rich souffle. I have to give a shout out to my wife for even putting the idea in my head. This is a direct result of trying to re-create the famous Panera souffles, and it's certainly close enough for us!

Another tip is when adding the meat, just kind of eyeball it. Like I said, when I first made this, the whole pound seemed like a lot, so I just sprinkled it on until it looked right to me. I do love the flavor of the bacon and sausage together. I suppose you could add other meats or veggies if you wanted, but I can't say I've done it before.

I hope you enjoy the souffle!

Aunt Bunny's Bacon and Sausage Souffle
from Pig by James Villas

1/2 lb bacon, cut into small pieces
1/2 lb ground breakfast sausage
6 slices white loaf bread, crusts removed
3 tbsp butter, melted
1 1/2 C grated sharp cheddar cheese
2 C half-and-half
5 large eggs
2 tsp dry mustard
salt and pepper to taste

1)Place bacon in a large skillet, break up sausage in the skillet, and fry the two meats over moderate heat till fully cooked, stirring. Drain on paper towels.

2)Brush the bread with the butter, cut into small cubes, and arrange the cubes in a buttered 13 x 9 inch or round baking dish. Spoon the bacon and sausage evenly over the cubes and sprinkle the cheese evenly over the top.

3)In a bowl, whisk together remaining ingredients till well blended, pour over the cheese, cover with plastic wrap, and chill overnight.

4)When ready to bake, preheat the oven to 350, bake the souffle till golden. 40 to 45 minutes, and serve hot.

Thursday, October 24, 2013

Week 9 - Apple Upside Down Cake

I should have known. I even said myself that I know better than to pick Clemson in a big game. I could not believe how horrible the #3 Tigers looked AT HOME. There was no question who was the better team and I'm convinced that if they played each other 10 times, FSU would win 10 times. And Jameis Winston. Jameis Winston. MAN. That's no ordinary redshirt freshmen. I'm going to be completely honest - the moment I saw the clip of him talking to his teammates before the game, I began to feel a bit queasy about my pick. He had this air of true and genuine confidence that you can't fake. I'm not one that's easily impressed and he gained a fan Saturday night. He's often compared to Johnny Manziel, but Jameis, at least to me, looks like everything he does is on purpose. No running around in circles and throwing up prayers. If he can keep his head screwed on straight, the sky is the limit for this guy!

The big game this week is out west in Eugene, Oregon. #12 UCLA travels to the #3 Oregon Ducks. You know how much I like Marcus Mariota and he's orchestrating one of the most powerful offenses I have ever seen. It's hard to catch Oregon games out here in Big 12 country so I'm really looking forward to getting to sit down and watch a full game at primetime (Oh wait, I'll be at a wedding - DVR film session I guess!). I don't think that Oregon is unbeatable at home, but their offense always looks a little bit faster at Autzen. I expect the Ducks to win somewhat comfortably.

Since we'll be seeing green this week, I decided to make some magic with some granny smith apples. I'm going to show you how to make a delicious apple upside down cake. It's kind of like the more common pineapple upside down cake, but the fruit in this cake is more prevalent and tasty. This is from Real Cajun by Donald Link, a great cookbook I've already used once this season and highly recommend.

Carmelized Apple Upside Down Cake

Start out by buttering a cake pan generously with a tablespoon of butter and dusting with 2 tsp of sugar. Shake off any excess.

The Dough

Begin with your dry ingredients: flour, baking powder, salt, and cinnamon. Whisk them together in a small bowl and set aside.

With a mixer (paddle attachment if possible), cream butter and sugar for about 2 minutes. Add 3 eggs, beating in one at a time, then add vanilla, ginger, and sour cream.

No paddle? No problem!

Slowly stir in dry ingredients, then refrigerate for 2 hours.

The Apples

Peel and core 6 Granny Smith apples and cut into 1 1/2" chunks. Squirt with a little lemon juice to prevent browning. Combine with cardamom and star anise.

Combine sugar and water in a deep saute pan (Important: swirl to make sure the sugar and water are well combined before heating. If not, the water will evaporate away and you'll be left with sugar crystals stuck to your pan. Then you'll have to find a way to clean it and THEN have to start all I've heard). Heat mixture over medium heat until it carmelizes into a rich brown color. Do not stir, but occasionaly swirl pan to make sure it's not sticking. It will bubble and slowly get darker as it carmelizes.

This is about the color you want. Be patient!

Once your sugar mixture is carmelized, whisk in butter and add the apples. Cook for 5 minutes or so, until the apples are dark golden and carmelized, but still a little firm. Remove from the heat and set aside.

Now pour the carmelized apples with the sauce evenly into the buttered baking dish. Spread the batter on top of the apples, making sure to go all the way to the edges.

Bake at 325 for about 30 minutes until the dough is a golden brown and springy to the touch. Allow to cool for 30 minutes in the pan.

After it has cooled a bit, run a paring knife along the side and then invert onto a serving platter. Serve warm or at room temperature.

At first glance it looks like a mold of baked cinnamon apples, but I promise there is 'cake' in there! It definitely tastes like classic baked apples, but the cinnamon cake co-star takes it a step further. It's not even like apple pie - just something different altogether. And it's certainly better than any pineapple version that I've ever had. If you're looking for a departure from typical apple pie, pineapple upside down cake, or baked apples, I highly recommend this one. My family thoroughly enjoyed this and I'm sure you all will too!

Carmelized Apple Upside Down Cake
From Real Cajun by Donald Link

6 tbsp  butter at room temperature
¾ C sugar plus 2 tsp
1 ¾ C All-purpose flour
½ tbsp baking powder
½ tsp salt
¾ tsp ground cinnamon
3 large eggs
1 tsp vanilla extract
2/3 c sour cream

For Apples
6 Granny Smith apples
2 C sugar
½ C water
6 tbsp cold butter cut into small pieces
½ tbsp. ground cardamom
1 tbsp ground star anise

1)Preheat oven to 325. Generously grease a 10 inch cake pan with 1 tbsp of butter and then dust with 2 tsp of remaining sugar, shaking out excess.

2)Whisk together flour, baking powder, salt and cinnamon.

3)In the bowl of an electric mixer fitted with paddle attachment, beat the remaining 5 tbsp butter and 3/4 C sugar on medium speed until light and creamy, about 2 minutes. Add the eggs, one at a time, beating until incorporated, then add the vanilla, ginger and sour cream; mix until just combined. Stir in the dry ingredients slowly, until just combined, then refrigerate the batter for 2 hours.

4)Peel and core the apples and cut into 1 ½ inch chunks.

5)Heat the sugar and water in a large, deep sauté pan over medium heat and cook the sugar-water mixture until it carmelizes to a medium brown color, 12 to 14 minutes. (You can gently shake the pan and occasionally brush down the sides of the pan with water, but try not to stir the mixture or the sugar will stick to the spoon and the sides of the pan.) Whisk in butter.

6)Combine the apples, cardamom, and star anise in a medium bowl and toss to combine, Add the apples to the caramel and cook over medium-high heat for about 5 minutes, until the apples are dark golden and carmelized, but still firm; remove from heat and set aside.

7)Evenly spread the apples with all the caramel in the bottom of the prepared cake pan. Spread the batter over the apples, making sure to go all the way to the edges of the dish. Bake until the top of the cake is golden brown and springy to the touch, about 30 minutes.

8)Run a paring knife around the rim of the cake, place a serving plate on top of the pan, and invert the cake onto the plate. Use a spatula to scrape any remaining apples and caramel onto the cake.

Wednesday, October 16, 2013

Week 8 - South Carolina Ribs

Well nobody saw that beatdown coming in Dallas last Saturday! Some are saying that “no one outside of Austin believed…” but the Longhorns I talked to were just as surprised as everyone else. I said a few weeks back that Stoops’ Sooners are always good for that one “Oh that game was TODAY?!” game, I just didn’t think it would happen so soon. My hats off to the Horns and congrats to Case McCoy.

HUGE HUGE game this week. #5 Florida State at #3 Clemson. This is going to be right up there with Texas A&M/Alabama for game of the year so far. You’ve got two of the nation’s best quarterbacks going head to head in a prime time showdown. Freshman Jameis Winston is a guy we are going to be hearing about for a long time regardless of the outcome Saturday. He has been incredibly efficient as the Seminoles have destroyed their opponents this season. Clemson has had a couple of close games, including a real scare last week against Boston College. I think that those close wins are going to come into play this week. Close games that you are able to pull out can really be a confidence booster and help a team build momentum. I can’t remember a time where Clemson has been this relevant at this point in the season. They've usually Clemsoned already (speaking of - I told you the Georgia letdown was coming!). The difference in this team is they've been gut checked a few times heading into this game. Plus I like the senior QB Tajh Boyd at home over the freshman on the road sooooo.....I’m picking The Tigers. I know better. I KNOW better. But that’s my pick and I’m sticking to it!

I've been looking for an excuse to fire up the grill all season, so this week I’m going to show you an awesome technique for smoking ribs that’s tried and true, but we’re going to finish them with a South Carolina style barbecue sauce. Your typical barbecue sauce has a ketchup base, and then usually brown sugar, molasses, or vinegar – depending where in the country you are. But in South Carolina they use mustard as the base and build it from there. If you haven’t had it you’re in for a real treat!

Smoked Ribs with South Carolina Barbecue Sauce
I'm not going to lie - this is no quick weeknight recipe. It's a process. Ribs are not for the impatient. But I'm telling you: if you're willing to take your time and not get antsy, you'll be in for some good eating! I used spareribs for this cook. Times for baby backs will be a little less.

One thing I can't stand is when I have smoked barbecue and the cook relies on the smoke for all of the flavoring. You've got to rub the meat down with something. There's a ton of commerical rubs out there you could buy and that's just fine. Here is a simple rub from Steven Raichlen who is my grilling hero:

All Purpose BBQ Rub
(makes about 1 C)
From Grilling by Steven Raichlen

1/4 C brown sugar
1/4 C sweet paprika
3 tbsp black pepper
3 tbsp kosher salt
1 tbsp smoked salt or more kosher salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp cayenne pepper

The very first thing you need to do with a rack of ribs is remove the membrane. I'll spare you the nitty gritty, but it's essential for the seasoning to penetrate the meat. Here's a short video on how to do it.

The night before the cook, slather the ribs all over with a thin coat of mustard. Then cover on both sides with the rub. This rub calls for about 2-3 tsp per pound of meat, and if you buy a rub it should tell you how much to use also. The purpose of the mustard is two fold: it provides a sticking substance for the rub so it stays on the meat, but the vinegar in mustard helps to tenderize the meat as it sits. Wrap the ribs in foil or plastic and put them in the refrigerator overnight.

So obviously we are going to need a smoker to pull this one off. I actually have an attachment for my Weber Kettle called The Smokenator which I 've had nothing but success with. It's really easy and eliminates the need for a separate smoker. We are going to be utilizing the time tested   3-2-1 method for smoking ribs. That's 3 hours uncovered in the smoke, 2 hours wrapped in foil, and 1 hour uncovered again.

When you are about 30-45 mins from putting the ribs on the grill, take them out of the refrigerator and let them sit on the counter to take some of the chill off. This will help a little with the cooking time, too. I just took mine out of the fridge and went to start my coals. For your wood, you can use whatever you like. Hickory is popular for ribs, but you could also use apple, cherry
, or whatever floats your boat. Mesquite isn't really an ideal smoking wood so you might stay away from that. I used a few chunks of Pecan for these guys. Pecan is kind of a milder version of hickory, so perfect for what we're doing.

Once your coals are ready and your smoker is up to temperature place the rack(s) on the grate. The ideal temperature is 225, no more than 250.

Close her up and go play with the kids for a while.

Depending on your smoker, you might need to come back every 60-90 minutes to check the water, move the coals around, or whatever kind of maintenance your smoker requires. The total time of this stage is going to be 3 hours.

After 3 hours, pull the ribs from the smoker. They'll probably already look delicious, but we're only about halway through.

Now we're going to let them steam in foil. This is a very important stage because this is where the meat will break down and become really tender. You could even add a splash of liquid (apple juice, vinegar, beer, or cola just to name a few) before you wrap the foil if you really want to show off. That's not as important as making sure you've got it wrapped tight TIGHT. Since you're wrapping them, the smoke is irrelevant at this point. You could put them back on the smoker or put them in the oven on 225/250 if you want to stay inside for a while. I went ahead and put them in the oven.

Just a splash of apple juice. You don't need much.

Another 2 hours here....

This would actually be a great time to mix up that South Carolina Mustard Barbecue Sauce (recipe below). You'll want a warm sauce to finish the ribs with.

After the ribs have cooked in the foil for 2 hours, remove them from the oven/smoker and unwrap them. Be careful of the steam!!! You'll know you're on the right track if you have to question if the ribs will fall apart if you picked them up. They'll seem almost soggy, and should also have shrunken back from the bone about 1/4" or so.

Technically you could eat them at this point, but you've already been cooking for 5 hours - why not dazzle?

So for the last hour, we're going to put them back in the smoker. You want your ribs to have a that nice char from the grill (aka bark), so that's what we're doing here - essentially drying them back out a little bit. I left the water pan dry for this last hour to help achieve the effect.

We are going for an hour at this stage. At about 30 minutes, you can brush them with a little sauce and the dryness of the grill will make it into a glaze on the ribs. You don't want to do this too early so the sugar doesn't burn. Hit them one more time with 15 minutes to go.

After that last hour, you should have a nice little glaze on those ribs. Pull them off the smoker and let them rest for about 15-20 minutes. And there you have it - competition level ribs!


Like that smoke ring?

I've got to say that these were some of the best ribs I have ever had. The meat literally came right off the bone. I tried to do ribs once before, but made the rookie mistake of getting impatient and pulling at each stage too early. Instead of 3-2-1, it was more like 2.15/1.3/1. So patience and temperature control are key here. And if all else fails, foil and sauce can hide a multitude of sins.

The South Carolina mustard sauce is a real twist. You can faintly taste it from the glazing during that last stretch. It's a sweet tangy flavor thats probably different than you've ever had. If you want to dip your ribs in them that's even better! I'll be honest, I had a little bowl of it fully intending to dip and forgot to use it because the ribs were so tasty on their own. You could smoke ribs this same way and use any sauce you like, but I encourage you to give the mustard bbq sauce a try. Don't have 6 + hours to spare? Use the sauce on some pulled pork or even chicken. Between the rib technique and the new sauce, I hope I've given you some new things to try!

South Carolina Mustard BBQ Sauce
adapted from Pig by James Villas

1 1/2 C yellow mustard
1/2 C ketchup
1/2 C brown sugar (+ up to 2 tbsp if you like it sweeter)
1/4 C white vinegar
1 Tbsp Worcestershire
1 Tsp garlic salt
1 Tsp ground pepper
1/2 Tsp cayenne pepper

1)Combine ingredients in saucepan and whisk together. Heat on medium heat just until it first starts bubbling. Stir well, and warm on low for 20-30 mins.

3-2-1 rib method

1)The night before, remove the membrane, coat ribs in mustard, then rub barbecue seasoning on both sides of the ribs. Wrap them in foil or plastic wrap, and set in the refrigerator overnight.

2)About 30 - 45 minutes before you start cooking, take the ribs out of the refrigerator and set on the counter (still wrapped). Prepare your smoker and bring up to 225 degrees. Ideal woods: Hickory, Apple, Cherry, Peach, Pecan.

3)Smoke ribs for 3 hours at 225 unwrapped. Replinish water/coals as needed.

4)At 3 hours, wrap ribs tightly in foil with a splash of liquid (apple juice, cola, vinegar, beer). Cook for another 2 hours wrapped either on the smoker or in the oven on 225-250.

5)After the 2 hours, unwrap ribs and place back in the smoker for 1 hour. At about the 30 minute mark, brush with bbq sauce. After 15 more minutes brush again. During this hour stage you may want to remove water from the water pan or humidifier (It's also OK if the temperature comes up a little bit, too). Once an hour has passed, remove ribs and allow to rest for 15-20 minutes. Cut and serve with sauce on the side.

Wednesday, October 9, 2013

Week 7 - Chili

Well, yours truly was 1 for 2 this past weekend. I just didn’t feel like Northwestern had enough physically to outlast Ohio St. and they clearly wore them down toward the end. I was incredibly disappointed in TCU, though. If you would have told me that Oklahoma would only score 20 points, I would have said, “Pigskin Chef is a BAAAAD MAN!” Instead TCU’s offense was absolutely dreadful and managed to score only 17 points. At least we got some chocolate out of the deal, right?
This week, there’s a big Pac 12 matchup: Oregon travels to Washington to take on the always dangerous Huskies. Oregon seems to be slowing down a bit, having had their second lowest scoring output of the season last weekend at a drowsy 57 points. I don’t think they’ll blow out the Huskies like that this Saturday. Keith Price is a pretty good quarterback, and I expect Washington to score more points on Oregon than anyone has all year - which for the record would officially be 16.000001 points - but I still like the Ducks by a comfortable margin.

I also expect LSU to take care of business against Florida at home. These are two ranked SEC teams, but I think Florida is a little higher ranked than they probably deserve – which is basically because of their 2012 season.

The second Saturday in October is one of my favorite weekends of the year because it’s time for the Red River Shootout! I was raised in a Sooner home so much of my childhood was spent defending OU since they won exactly FOUR times from the time I was in kindergarten until I graduated high school. However, since Bob Stoops arrival, he seems to have Mack Brown’s number. Anything can happen at the Cotton Bowl, and I don’t expect Oklahoma to hang 50 on the Horns like they have the last two times, but I still see them winning by a comfortable margin. Texas’ QB situation is very iffy – Case McCoy just isn’t very good at all. If his last name were different, would he even be at a place like Texas? Nothing about him says “big time Division-I quarterback.” After this week, keep an eye on the Sooners. They’re quietly getting better each week which is exactly what you want from your team.  They do still have to head to Baylor and Oklahoma State this year, too.

Fall is definitely here so I’ve got to make sure you have a good chili recipe for your own Sooner wagon heading into the second half of the season! This is actually a family recipe that is quite simple to put together. It’s a thick hearty chili as opposed to thin and saucy and hits the spot on a cool fall day. Should chili have beans or not? I say: Who cares? Chili is kind of like gumbo - you do a couple of basic things then put in whatever you want. I’ve seen chili with corn, cinnamon, coffee, and even chocolate. This particular chili has beans so if I have offended anyone, I’m sorry!

Hearty Chili Recipe

What I love most about this recipe is there are lots of canned items in it so there isn't a lot of labor or prep work involved. The most work you really have to do is tasting as you go. Many of the items that go in are seasoned already so you just have a little bit of work on your part.

Start out with a stockpot or dutch oven and 2 lbs of ground beef. 80/20 ground chuck is perfect. Don't you dare try to use 90/10 or 95/5. We need some fat here because in my opinion, the secret to this chili is that we are...ummm <cough> not draining the meat. So brown it with 3/4 of a chopped onion, and seasonings (salt, pepper, cumin, garlic powder and chili powder). Add enough chili powder to cover the majority of the meat.

Once the meat is brown, add the rest of the onion, stewed tomatoes, tomato sauce, and rotel. Mash up the stewed tomatoes in the pot as best you can.

Add the other secret ingredient: 2 cans of ranch beans:


Make sure everything is stirred and combined well. I like to hit it twice more with chili powder. I cover the meat once with the powder, stir, then repeat once more. This step is totally to taste so you could do more or less if you like, but this is the sweet spot for us. Taste and add salt and/or pepper if you need, too.
Cover about like this, then stir. Repeat once more.
Bring to a light boil and simmer for an hour or more. The longer it simmers, the better it will be. And the result should look a little something like this:

As with most chili, it gets better and better each day it sits. It’s great to have a pot of chili cooking on the stove and smelling up your house on game day, but it will taste even better the next day...and the next. Interestingly enough, the first time I had this it was almost a week leftover and I loved it. I hope you enjoy it, too!

We eat ours topped with cheese and serve with tortilla chips (and a nice Oktoberfest).


It's important to remember that my seasoning amounts for salt, pepper, and chili powder are just guidelines. Make sure to taste as you go because with all of the canned items going in, there’s no way to really know how much seasoning you’re actually starting out with. Ranch beans are already seasoned with chili powder/salt and canned tomato products can have different amounts of salt as well.

If you want to add fritos, more onions, or whatever you typically add to your bowl of chili, by all means do what you do! It’s not spicy at all, and even with all the peppers and onions, my 3 year old gobbles hers right up!

Hearty Chili Recipe

2 lbs hamburger (not lean)
1 large onion chopped
1 Tbsp Garlic powder
Salt to taste (about 1.5-2 tsp)
Pepper to taste (about 1 tsp)
2 tsp cumin
3 (14 oz) cans stewed tomatoes
1 (14 oz) can tomato sauce

1 (14 oz) can rotel
Chili powder to taste
2 cans Ranch Style Beans

1)Brown hamburger, add salt pepper, cumin, garlic, some chili powder, and some (but not all) of the onions. Do not drain meat.

2)Once brown, add the rest of the onions, stewed tomatoes, tomato sauce, and ranch beans. Stir all ingredients together, and cover meat with chili powder. Stir, taste, and repeat once or more if necessary. Add more salt and pepper if you like as well.

3)Bring to a light boil and simmer for at least one hour.