You must make them. One of my favourite dishes ever. California-style Mushrrom Enchiladas Yield: 4 (double it please and when the mushrooms are cooked strain them so they don't go mushy - a great improvement on texture) 2 tbsp oil 1 onion, chopped 1 clove garlic, chopped 1/2 lb. white mushroom, chopped 1/2 lb mixed gourmet mushroom (shiitake, oyster, portobello) chopped 1/2 cup white wine 1 sprig fresh thyme, chopped 1/2 tsp salt 1/2 tsp pepper 4 fresh flour tortilla 1 cup whipping cream 2 fresh chili, chopped 1 ripe avocado, peeled and pitted 1/2 cup white cheddar cheese, grated Preheat Oven to 350F heat a frying pan over high heat, add the oil Add the onion and garlic and cook for two minutes. Add mushrooms, whine, and thyme, and cook for 5-6 minutes, until the mushrooms start to wilt and most of the liquid is evaporated. Season. Puree the Cream, chilis and avocado until smooth. Take some (1/4) of the mushroom mixture and roll it up into a tortilla. Place the tortilla in an ovenproof dish then pour the sauce over the tortillas. Repeat with remaining mushroom sauce and tortillas. (I usually put as many will fit in a baking stone or casserole dish and cover with the sauce) Sprinkle the cheese over top. Bake until heated through, about 10 minutes. (I bake until cheese starts to golden and remove ASAP). Serve with Valentina sauce and your super-hot sauce of choice. I like ****in' hot sauce.
Am not sure if there is a special tool. Would not surprise me. There's a special tool for everything in the kitchen! I slice off the majority of meat with a knife. Freeze, send home with guests, save for sammies, etc. To separate the remainder of the meat from the bone, I boil it in water like so. I put the bone into a large soup pot, cover with water, add any spices I might want for a future soup, and then simmer for a couple of hours. I then remove the ham bone from the pot, let cool for about 10 - 15 mins, and then clean off the bones of the remaining meat with a boning or paring knife. It's much easier at this point. The meat then goes back into the pot for a little more simmering. I then cool the liquid, and then skim any fat off the top. The above "ham broth" is then the base for tasty split pea soup. Bag of dried split peas, three or four large carrots, diced up, onions also diced and sweated, splash of milk or cream, and a package of dried mashed potatoes to thicken. Throw in 3 bay leaves when sweating the onions, but make sure to retrieve. Simmer ingredients for a couple of hours...T
On my list some day after my current weber dies. I had split pea soup last night made much like yours. Have never tried adding the potato though. I just let it cook until the peas pretty much dissolve and it thickens on it's own usually. Good stuff but I might try the potato trick next time.
Sounds great and I will make them sometime. Need to save this one!! I have some homemade pepper sauce sitting in a cupboard for a couple more months. Made with mainly cayenne but also more than a few habaneros and a huge ghost pepper just to kick it up a notch!! Can't wait for it to finish "cooking" so I can try it out. It's gonna be good!!! The peppers were all end of season bonus from my CSA farmer. Was about three lbs of peppers that ended up in two quart jars not quite full. Will be ready in February.
Cooked my left over prime rib bones tonight for dinner. Tasty with a side of jasmine rice with butter and Shoyu. Probably should have thrown a veggie or salad together but didn't. Was a good dinner.
^Jdubbya... If properly taken care of, those Weber last forever, especially the kettles! I have a 18" Weber kettle that I use frequently, which is almost twenty years old, and it's still going strong, a small chip in the enamel is all. How do you go from peppers to pepper sauce? Mash them up, add salt, vinegar and let er sit for a good long while? T
I have a medium sized weber Genesis grill. The nice thing about having city gas into the house, is the grill plugs into the house gas supply. No more cylinders to refill, etc. I never run out of gas. I might pick up some T-bones and grill tonight.
That's the ideal size. There's a surplus store here in town that has one. Trying to convince the missus that I need another one-on-one but she's not convinced! Grill up some t-bones & post the pics!! T
Tom, I had this on my Weber and it absolutely transformed it. Craycort - Cast Iron Grates - Better Grill, lasts a lifetime! Totally worth the $
Oooh! That looks boss. I am guessing that's great for steaks. It looks like one of the quarters can be removed. That'd be great for adding charcoal when you miscalculate how much you need. Thanks! T
Yep I've got the standard 21". Love it. I like using real chunk charcoal and light it using a weed burner torch. Quick and good. And yeah I've probably had this one 6-7 years already. Just keep replacing the grates. As for the pepper sauce you are pretty much right on. I got the recipe from my farmer per the attached picture. After it sits for three months you can either further process and add more vinegar to thin it out (more like Tabasco) or leave it thicker (more like Sambal). I'll probably do a little of both depending on how hot it turns out. Perfect. I've been looking for something like this. I usually replace the standard grate once a year. Gonna have to pick one of these up though instead now. Thanks for the tip!!! Image Unavailable, Please Login
Rats forgot to get pictures. Its not fun grilling in 30 degree weather. Tonight even though I had Chinese food the other day. We'll get take out for tonight.
It's more fun than grilling in 105 F temps! 😀 Oh, who am I kidding, it's always fun to grill out. BTW, the wife and I had that ham and bean soup last night. Recipe isa few posts higher. Highly recommended. With corn bread. And, a nice red Beaujolais...T
It wasn't really bad grilling, it was around 31. Time to order the Chinese food and get in ahead of the rush. If you don't order by 3pm, its a 4hr wait.
Going to my Dad's tonight for lasagna. Will be a great dinner. Along those same lines I've always heard this is good but haven't tried it. Am thinking of making it this weekend.... Spaghetti all'Amatriciana Spaghetti all'Amatriciana Recipe : Michael Chiarello : Food Network
That looks great. You can't go wrong with pancetta! I had a dish once that had bucatini and pancetta, but with peas. It was something like this recipe. http://www.foodnetwork.com/recipes/guy-fieri/carbonara-classica-recipe.html The sweet peas and the salty pancetta, was good. Please post up if you get a chance to make this, Jdubbya. T
