Text 26971, 89 rader
Skriven 2012-07-07 04:46:00 av DAVE DRUM (1:261/1381)
Ärende: Chile 933
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Shrimp Enchilada w/Red Pepper Cream, BBQ Sauce
 Categories: Bbq, Seafood, Sauces, Chilies
      Yield: 4 Servings
 
      1    Bag wood chips for smoking
           - soaked in water
      1    Chipotle pepper
      2    Serrano chilies
      2 lg Tomatoes; seeded
      1 lg Red onion
      3    Red bell peppers; split,
           - seeded
      1    Turnip
      4 cl Garlic
      1 ga Beef stock
      2 tb Dry mustard
      3    Carrots; chopped
    1/2 c  Raspberry vinegar
    1/2 c  Brown sugar
      1 c  Ketchup
      2 c  Heavy whipping cream
      1    Red bell pepper
      1 c  Sour cream
           Salt & pepper
      2 oz Sun-dried tomatoes; soaked
           - diced
      3 oz Sweet onions; diced
      1 c  Fresh corn kernels
      1 c  Mushrooms; diced
    1/2 c  Green onions; thin sliced
     15    Smoked shrimp; diced
      4    Flour tortillas
      1 pt Heavy whipping cream;
           - reduced by half
      2 tb Fresh-squeezed lime juice
      1 tb Unsalted butter
           Salt & pepper
 
  STEP ONE: Prepare the Barbecue Sauce-- Start a charcoal
  fire in outdoor grill. When coals are white-hot, cover
  with soaked wood chips. Place chipotle and serrano chiles,
  tomatoes, red onion, 3 red bell peppers, turnip, and
  garlic on grill and cover. Adjust dampers to reduce heat
  and smoke vegetables for about 20 minutes. (When
  vegetables are done, smoke shrimp for enchilada filling
  for about 15 to 20 minutes.)
  
  Add vegetables to beef stock and reduce to 1 quart.
  Meanwhile, reduce brown sugar and raspberry vinegar to
  syrup consistency. Strain vegetables from stock and
  discard. Add carrots, mustard, and vinegar-sugar mixture
  to stock and simmer until carrots are done. Puree sauce in
  blender and strain. Return to heat, add ketchup, and
  reduce until sauce coats the back of a spoon. Add salt and
  pepper to taste.
  
  CHEF'S NOTE: Adjust amount of chilies for hotter sauce.
  (DUH)
  
  STEP TWO: Prepare the Red Peppers-- Over an open flame,
  roast the red bell pepper until skin is charred black and
  begins to loosen from the pepper. Immediately immerse
  pepper in ice water. When cool, peel and seed pepper and
  place in blender with sour cream. Puree until smooth and
  add salt and pepper to taste.
  
  STEP THREE: Create Smoked Shrimp Enchiladas-- Saute
  sun-dried tomatoes, diced sweet onion, corn kernels,
  mushrooms, and green onions in butter until slightly soft.
  Add shrimp,cream and lime juice and reduce. Taste for salt
  and pepper.
  
  Place equal amounts of fillings in center of tortilla and
  roll the tortilla in a cylinder.
  
  Garnish each tortilla with a dollop of Red Pepper Cream
  and pour barbecue sauce around the enchilada.
  
  Recipe By: Mark Haugen of Tejas, Minneapolis, MN
  
  Uncle Dirty Dave's Archives
 
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... I have seen enough of one war never to wish to see another. Thos Jefferson
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