OC/SD Cookin Recipes

My contribution to the OC/SD cookin were as follows:

Cheese Enchiladas:

I use Joel.Ehrlich's enchilada sauce recipe (below). I purchase corn tortillas (although this time I used flour), the floppy kind in the plastic sack, not the canned stuff, lots and lots of Kojack cheese, and lots of chopped onion. I dip a tortilla into hot enchilada sauce to soften it, lay it out flat and sprinkle cheese and onion (this time I used a "smear" of canned refried beans, too), and quickly rolled it up. Top everything with more cheese and onion, pour enchilada sauce over all. Bake at 350¡ F for 30 minutes or until bubbling.

Enchilada Sauce

mexican

2 cloves garlic; peeled 1 ounce butter 6 tablespoons chili powder 14 ounces Italian plum tomatoes; canned 2 tablespoons tomato paste 1 cup chicken stock 1 cup water 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup cilantro; fresh

Use the metal blade of the food processor. With the motor running, drop the garlic through the feed tube to mince. Saute the garlic in the butter over medium heat in a medium (2 quart) saucepan for 1 - 2 mins. Reduce the heat to low. Stir in the chile powder. Cook, stirring constantly, for 2 - 3 mins. to remove the raw taste - don't let it burn. Set aside off the heat. Mash the tomatoes with a fork. Stir the tomatoes, tomato paste, chicken stock, water, salt and pepper together. Add to the chile powder in the saucepan. Set over medium heat. Simmer, stirring frequently, for 10 mins. Adjust seasonings. Use the metal blade of the food processor to mince cilantro. Stir into the sauce after the sauce has finished cooking. Store refrigerated.

Makes about 4 cups.

Seafood Empanaditas

appetizers, mexican

2 puff pastry sheets; thawed Seafood Filling: 2 4 1/2 oz. shrimp; OR 1 7 1/2 oz. crabmeat 2 eggs, hard-boiled; chopped 1/4 cup green onion; sliced 1/4 cup mayonnaise 1 tablespoon lemon juice

Preheat oven to 400¡ F.

Mix together seafood fillling. Let rest.

Roll out 1 pastry sheet on a lightly floured surface with a lightly floured rolling pin into a 13 inch square. Cut out 30 rounds. Place about 1 tablespoon filling on each. Moisten edges with water; fold in half, pressing edges with fork to seal. Transfer empanadita to an ungreased large baking sheet. Bake in middle of oven until golden, 20 to 25 minutes. Meanwhile,make more empanaditas with remaining pastry sheet and filling. Bake in same manner. Serve warm.

Filling:

Drain the shrimp or crab, flaking the crabmeat. Combine with eggs, green onion, mayonnaise and lemon juice. Season to taste with cayenne and salt. Makes 130 2" empanaditas Empanaditas can be formed (but not baked) 1 week ahead. Freeze in 1 layer in shallow baking pan, then transfer to sealed plastic bags and keep frozen. Bke frozen empanaditas 30 mins.

Yield: 60 servings

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be clbutted as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"