Saturday Night Dinner

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Fresh bounty on ever corner from local truck farmers. Kati asked me how to make enchiladas and it sounded so good I made them as well.

Picadillo, shredded fatty meat like pork shoulder, chiden thigh or chuck roast meat makes great enchildadas. Season and brown the meat with onions, garlic, salt, pepper, chili and cumin. Add stock and simmer until falling apart. Chill and then remove any solid fat.

 

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Cream Sauce

Cream sauce, white sauce, bechamel, milk gravy, all the same. Heat milk with salt pepper, cumin and red pepper. In a small bowl whisk together equal amouns of softened butter and flour (buerre manier). One tablespoon of flour with thicken 1 cup of milk.

 

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Steaming

When the milk is hot and steaming, whisk in the roux and cook over medium heat until mixture boils.

 

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Heat the Tortillas

To insure the tortillas are pliable and wont crack when rolling, brush them with oil and then wrap in saran wrap. Place in microwave just to warm. DO NOT GET HOT the tortillas will stick. Put together an assembly line.

 

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Assembly

Place a scant layer of sauce in the casserole. Place the filled tortillas on top. Pour canned green chili enchilada sauce over top. Ladle the cream sauce oveer the green sauce. Combine eggs and queso in the blender and pour evenly over all.

 

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We're going in

Bake at 350 for 45 minutes. I threw in some Acorn squash seasoned with butter, chili powder, garlic and salt.

 

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Cantelope Salad

Peel and cube cantelope. Zest and juice 1 lime. Combine the lime juice with 2 tablespoons sour cream and 1 tablespoon honey.

 

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Nuts to you

Use pepitos, pignolias, pecans or walnuts, whatever you have on hand. Toast the nuts in butter and then add sugar, water, chili powder and salt. Cook over medium heat until iquid evaporates and the nuts begin to sugar. Pour out on parchment to cool.

 

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Peter piper picked a peck of pickled peppers

Pepper melange to garnish enchildas. Peel the pepper by cutting around the edge leaving behind the seeds and membrane still attached to the stem. Slice the flesh into thin strips.

 

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Pickling

Put sliced peppers and onions in a saute pan with white vinegar and sugar. bring to a simmer and let cook until all liquid is gone.

 

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I scream you scream we all scream

Sliced sweetened strawberries, 1 banana, 1 container cool whip, 2 eggs and enough milk to fill the container. Blend until smooth

 

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Froze to death

Pour the ice cream into a freezer container and loading into machine. Layer ice with rock salt and freeze until machine stops.

 

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Overrun

Not to be confused with over drawn, over run is the amount of volume ice cream increases when froaen. This is due inpart to expansion during freezing and air that is whipped in durin the cranking process. Remove from freezer being careful to keep any salt away from the ice cream. Remove the dasher and set in freezer to ripen.

 

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Pear Bunuelos

Thin fritters made with diced pear, brown sugar, nutmeg, cinnamon, lemon zest and self rising flour. Eggs are separated and then the whites folded in.

 

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Controlled heat

An electric frying pan makes deep frying a breeze. Set control at 350 degrees and allow to fully preheat before cooking.

 

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Into the boiling oil

Drop the bunuelos into the oil in any size you like. Fry golden on each side and drain on absorbant paper. Sprinkle with powdered sugar.

 

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Gilding the Lily

Caramel sauce for the Bunuels. Melt 1/2 cup butter with 1/2 cup brown sugar and bring to a full rolling boil over medium heat. Remove from heat and add 1 cup heavy cream. Return to heat and bring back to a boil. Set aside to cool.

 

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Did you hear anything?

The timer alerts us to dinner ready

 

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Come and get it

Green Chili Enchiladas, Cantelope Salad, Watermelon Salad, Fresh Corn Salsa, Pickled Cucumbers, Baked Squash, Bunuelos with Caramel sauce and Strawberry Ice cream.

 

[tlee618]

Wow Kelly, looks like one fantastic dinner!!! What time do we eat?? Your talents in the kitchen are amazing!! Terry

 

[toggleswitch2]

Peter the pipe-layer?

I'll be right over for diner.

I wanna be your sous chef--and Terry's too!

 

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Sous Chef

First he beat, then I beat and then we baked a cake.

 

[appnut]

Boy, TexMex enchiladas are very different. should post an enchilada casserole recipe I got from a friend of mine in NM.

 

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Different

Appliance Nut is correct in noting distinct differences from classic Tex-Mex enchiladas. Personally and noted in disgusting is my aversion to sauces that are tomato based. I enjoy the brightness and depth tomato paste can add to other sauces such as a bolognaise but left to stand on it's own, it would not be a first choice for me. This recipe could almost pass as a manicotti if not for the cumin and green chili enchilada sauce. My first wife could make spaghetti from cans, verdant with bay leaf in less than 15 minutes. I sense it spoiled me for life in appreciation of tomato sauces.