Text 23394, 100 rader
Skriven 2009-04-18 06:35:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Capicola!!!
=======================
-=> DAVE SACERDOTE wrote to ALL <=-

 DS> And, of course, we broke out the slicer and slivered one
 DS> of the chunks so we could enjoy the fruits of our labor
 DS> and our patience. The meat is a translucent dark rose color,
 DS> tending to mahogany near the ends of the loins where the
 DS> diameter was thinner and more moisture evaporated out, and
 DS> the fat is creamy white and melts in your mouth. The capicola
 DS> has an earthy, nut-like aroma and a rich, deep meaty flavor.
 DS> The taste and texture is very similar to a Parma ham.

 DS> Success!

Inspired me to go look at your blog (again) - so, I clicked the bookmark. YEE
HAH! Also read the "confrontation" between McDuck's and 7-11 breakfast sarnies.
You forgot to mention that there is always the chance that at 7-11 you may be
served by Elvis.   Bv)=

http://davescupboard.blogspot.com/

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tex-Mex Cheese Enchiladas
 Categories: Tex-mex, Dairy, Breads, Chilies
      Yield: 4 servings
 
MMMMM-------------------------ENCHILADAS------------------------------
     12    Corn tortillas
    1/2 c  Olive or canola oil
      2 lg Yellow onions
      4 c  Grated Longhorn cheese

MMMMM------------------------CHILLI GRAVY-----------------------------
      2 tb Shortening or lard
      2 tb Flour
      2 tb Chilli powder *
      3 c  Warm water
           Salt
 
  Cheese enchiladas are a Tex-Mex mainstay. A plate of enchiladas,
  refried beans and Mexican Red Rice is one of the meals that
  expatriate Texans long for. And although Mexican restaurants are
  found nationwide these days, take it from a Texan, it's not the same.
  
  For the Chili Gravy, make a light roux by melting the shortening or
  lard in a skillet and stirring in the flour. Stir and cook a few
  minutes until the flour has browned a little. Add the chili powder,
  water and salt, and continue to stir and cook until mixture has
  thickened. Set aside and keep warm.
  
  For the Enchiladas, lightly grease a 9x13-inch Pyrex dish, and preheat
  your oven to 400°F degrees.
  
  Chop the onions, grate the cheese, and set aside.
  
  Heat the oil in a second skillet. Have the corn tortillas ready.
  
  Putting the enchiladas together is just a series of steps. And if
  you're the kind of cook that freaks out when the kitchen gets a
  little messy, you might want to consider finding a good Tex-Mex
  restaurant instead.
  
  1. Pick up a tortilla with tongs and place it into the hot oil for
  about 15 seconds. This first step is to soften the tortilla.
  
  2. Remove the tortilla from the oil, letting the excess oil drip
  back into the skillet.
  
  3. Dip the tortilla into the chili gravy, coating both sides.
  
  4. Place the now-coated tortilla in the 9x13-inch pan, put a handful
  of grated cheese and onion on one edge of the tortilla, and roll
  it up.
  
  5. Place the rolled tortilla flat-side-down in one end of the pan.
  
  6. Repeat ths process with the remaining 11 tortillas. The
  pan should be full.
  
  7. Pour the remaining Chili Gravy on top of the enchiladas.
  
  8. Sprinkle the enchiladas generously with the remaining grated
  cheese.
  
  Bake for about 10 minutes until the cheese is bubbly. Serve at once.
  
  Makes four servings of three enchiladas each. Garnish with chilli
  gravy, Crema or sour cream.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 09 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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