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New Mexico Style Red Enchiladas - from Hunneeeee & Desert2

Servings: as many as you want

Ingredients:

dried red chile pods (for those of you who have ristas hanging by your front door, when they start to break and the seeds start falling on the ground, they are perfect to make red chimayo sauce)

1 pair rubber gloves
Corn Tortilla (anyone using flour tortillas will be shot. If you want to be hoity-toity, you may use blue corn tortillas) grated longhorn cheddar cheese (lots of it)
chopped onions
shredded lettuce
topper eggs (not a special brand of egg, just read on.....)

Instructions:
The hard part (Hunneeeee's job): Chimayo Sauce (this is actually an art and will probably take you more than one attempt to get it right. It is also extremely messy, so be prepared to make a lot of it at once)

1.) soak dried red chile pods in water overnight (you will notice the chile pods change color, when they are soft)
2.) put on rubber gloves - VERY IMPORTANT
3.) remove stems and seeds. Place pods in blender and puree. Add just a touch of water and then pour into a collander - this is to remove any skin and remaining seeds from sauce. (If you leave seeds in, you'll be able to patch up holes in the road or remove paint with this sauce).

1.) grate lots of longhorn cheese.
2.) chop lots of onions.
3.) shred lettuce if you want lettuce on your enchiladas.
4.) get a flat frying pan or an iron skillet (best choice), heat about 1 inch of vegetable oil (this is the important part...if you don't want your tortillas to be greasy, take a standard kitchen match and throw into the oil...when the kitchen match ignites, you are ready to prepare your tortillas.)
5.) Using a pair of tongs, take one tortilla at a time, and literally dip it in and count to 1/2 sec and turn it over and do the same thing....do not leave them in too long or they will be too crisp. This may take a little practice. Have lots of paper towels readily available to stack them on and drain them.
6.) Before you even start doing this, you should have already put your chimayo sauce on the stove and have it heated up with a ladle ready to ladle it onto your enchiladas. Also, have a frying pan readily available so that you can fry your topper egg (over-medium or over-easy, or however the hell you like them).
7.) This is the fun part....once you have all your tortillas (and it depends on how many you want and how many people you're feeding - usually 2 to 3 per serving) NOTE....these enchiladas will be stacked like pancakes and will not be rolled in the pussy california manner, nor will there be any sour cream put on these, or you will also be shot for that!!!!!! Take a tortilla, put it on the plate, ladle some sauce on top of it....put your hand in the cheese and generously sprinkle the cheese on top, do the same with the onion and the lettuce if you want...I usually wait and put the lettuce and the onion on the top....repeat the process until you have enough of them stacked up to satisfy that appetite. Have your significant other (Hunneeeee's job) fry up that topper egg for ya and slap 'er on top of the enchilada.

Comments:
Depending on the temperature of the chiles, your choice of desert might be ice cream..If you know anyone who knows how to make sopapillas, tell them to write in cuz we don't know!

Other important things to know.....NEVER touch your eyes when dealing with chile pods!!!!!!!!

You won't want wine with this unless you're really a wuss! I recommend Tecate or Dos Equis (XXX) or a kick ass margarita (which we will only provide recipe upon request, so that we might determine how many people actually took the time to make their own chimayo sauce from scratch. They are the only ones deserving!!!!! LOLOLOLOLOL)

No kidding - you will like these if you try them!!!

These are authentic New Mexico Red Enchiladas....and you can only get the real thing at my house or at Desert2's Mom's house in New Mexico or most mexican food restaurants in New Mexico or at the New Mexico Cafe in Glendale, Arizona

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Argo Corn Starch Batter - from Cantoo

Instructions: Mix:

3/4 C. corn starch
1/4 C. flour
1 tsp. Baking Powder
1/4 tsp. Pepper
1/2 tsp. Salt

For Beer Batter, omit water and use 1/2 C. cold beer.

Comments:
This is fantastic for onion rings (light and crispy). I've also used it for zuchini and okra.

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Chickenjelly Sandwich - from Bludot

Servings: lots

Ingredients:

4 cups water
1 small chicken
1 tbl spoon salt
bread

Instructions:
Add water, salt and chicken in a pot Boil chicken till it parts from the bone remove chicken pour broth into a bowl and chill remove hard grease from broth .... now you have chicken jelly spread chicken jelly on bread and feed to cat or dog

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Quick Real Chili - from Charlie_Weir

Servings: 8

Ingredients:

3-5 Tbsp. olive oil
3 cans black beans, drained and rinsed
2 cans chopped tomatoes, including juice
1 can non-fat chicken broth
1 sm. can chopped mild or jalapeno chilis
1-1/2 lbs. lean steak or stew meat, in 1/2" cubes
1 large onion chopped fine
3-4 large cloves garlic, chopped fine
3-4 chipotle peppers, chopped fine, with seeds removed
1 bunch cilantro, coarse chopped
juice of 2 limes, or 1/4 cup white vinegar
1/2 cup or more frozen baby corn (optional)
1 chayote squash, seeded and chopped in 1/2" cubes (optional)
2-4 Tbsp. ground cumin
2 Tbsp. chili powder

Instructions:

1. Put a large pan on heat. Add cumin and chili powder until they begin to release the smell. Pour powder into a bowl.
2. Add olive oil and then brown meat until cooked.
3. Add garlic and onion and saute until transparent.
4. Add tomatoes and juice, then return cumin-chili powder and cook until mixture boils.
5. Add all other ingredients except frozen corn and heat through.
6. Cook over medium heat until chayote is tender
7. Add frozen corn and cook 10 more minutes.
8. Serve with nacho chips, cheese and sour cream on the side, and additional chilis or salsa for added heat.

Comments:
Actually low-fat and quite hearty. Goes well with any mexican or southwestern side dish. The chipotles add a really smoky undercurrent to the taste. Enjoy.

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Quick Tricks with Stuff - from Rock_3

Servings: various

Ingredients:

50% Seasoned bread crumbs, (I prefer the Italian seasoning)
40% Ritz crackers,
10% Parmesean,
Dash of Pakrika and Cayenne (Careful!)

Instructions:
Crush the crackers first, then add in the other ingredients. Use this mixture on Pork chops, Chicken breasts, Veal or Chicken fried steaks. You need to dip the meat in milk or egg to make it stick.

Except for the Chicken fried steak, I use this mixture for baking. Most things will do fine @350 for about 35 to 45 min.

Comments:
The relative amounts of the ingredients may be varied for different purposes. I like to increase the amount of Parmesean for the Veal. The Important thing is to play around and have fun. Example: Use a Cajun seasoning instead of just the cayenne. Forget what Mom said. Play with your food!

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Martinique Melange Y'all - from Lawnchair

Servings: 4 of mine - 8 regular

Temp: Hot Preheat: Yes

Ingredients:

small bag of black eyed peas
large jar of medium salsa
medium can of peeled tomatoes
1 lb of bacon or chicken or nothing
large bag of tortilla chips
tabasco sauce

Instructions:

1. Soak the beans overnight, then cook till done
2. Cook the bacon or chicken till done - or skip the meat
3. Pour the jar of salsa and the can of tomatoes over the hot beans
4. Add the meat
Stir it all
Nuke it about 2 minutes to get really hot
Serve in a bowl with lots of chips as an entree that you eat with your fingers. Add tobasco (to the beans) and beer (to your belly) to taste

Comments:
This is what we had left over to fix in October off the coast of Martinique so I cooked it - and us four guys loved it and it has become a family favorite (helped sustain the breeze the next day, too! )

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