The bleu(cheese)light "gourmet" cooking thread
Ok, so I'd like to restart a cooking thread (there's a big one in the archive)
It doesn't have to be gourmet
.
Please include a recipe.
I'll start:
Homemade tex-mex enchiladas (i don't normally measure anything, so quantities are estimated)
-olive oil
-chicken, pork, or beef (i prefer using one of the first two), ca. 2-3 oz a person
-onion, 1 medium
-bell pepper, 1 medium
-garlic cloves, 2-3
-about 1-2 Tbs flour
-spices: pepper, salt, cumin, basil, chili powder, a little lime or lemon is good too
-beer, lighter is better, something mild (for the stock, and to drink while cooking)-- mexican beers are good for this (i.e. corona, pacifico)
-chicken/veggie stock if desired
-small corn tortillas, 2 per person
-grated cheese - mozzarella/cheddar/jack are all good
-lettuce
-corn, can go in the stew
-black beans, if desired can go in the stew or on the side, looks nice on the side
-avocado if desired
-salsa if desired
-sour cream if desired (i use non-fat plain yogurt)
-fresh cilantro
-oven or microwave-safe plates
Ok, in a saucepan that is deep enough, i.e. like 3 inches or so, sautee onions, meat and garlic in olive oil over medium heat. Add some spices, and wait till meat is mostly cooked and onions are looking clear.... add flour to brown it for a minute or so, stir quickly... dont let it burn, but it can stick to the bottom and brown
add liquid, like beer (no more than half a beer though), water, or chicken stock. Beer adds a good depth of flavor for this dish. If you don't have stock use beer and more spices (do it to taste)
Add the liquid and more spices to taste (lemon/lime, basil and cumin are very important here)
Make sure its liquidy... you'll see why in a sec... let it cook and get the browned stuff off the bottom and get all the flavors mixed together... taste and see if it needs anything. If you want to put your black beans or corn in, do it now and let it heat up and get mixed in... i usually put corn in and keep beans on side.
Ok, so take your plate, and get your tortillas... here's the trick. Those corn tortillas come kind of stiff or rubbery. Take a large spatula and place them on top of the stew, barely submerging. Do this quickly (like 20 sec), flip and 20 sec later put onto a plate in the middle. Scoop out fillings from pan (meat, onions, peppers, etc) and place on first tortilla... then put some grated cheese. Prep another tortilla in the sauce and then put on top, and put on some more sauce, but not filling and put on grated cheese. The amount of cheese is up to you, but i like enough so that it'll melt on the top and make a cover. The cheese on the inside helps hold everything toghether too... its up to you
Do this for each serving and put plate in microwave for like 45 sec to melt chees or put in 200 degree oven to melt cheese... you can put beans on plate first to warm them along with it too.
Once all plates are prepped (they're hot, watch out, use hot pads on the table), put lettuce in a ring around the center enchilada and put on your garnishes- salsa, avocado, yogurt/creamcheese, cilantro, etc.
This dish takes some time so don't start when everyone is already hungry, you can always keep the plates warm in the oven while you get them all prepped.
Make your own version, everyone loves this dish... and remember to drink while you cook (not too much though, you don't want to be drunk and cut yourself)
As for vegetarian options, you can up the onions, peppers, and do corn and beans in the filling, it'll work just as well
. The trick is to get the mix of spices right. Add each in small amounts so you don't overshoot one... you can always add a little more later.
