"Recipes are meant to be shared"...Ann Thibeault

Thursday, August 02, 2018

Chicken Enchiladas

I woke up early this morning with a craving for Mexican.


I cooked the chicken breasts in the Breville PC this morning before leaving for work.
Matt  cooked the black beans for me this afternoon, also in the PC.

Tonight when I got home, all I had to do was make the enchiladas sauce and let it simmer for 30 minutes or so while I juiced oranges and limes and made Margaritas.


These are easy to make.
My version of Chicken Enchiladas served
at a restaurant in Victoria, BC that is no longer around.

Poached a couple of chicken breasts in chicken broth.
Reserve broth . Some needed for Enchiladas Sauce.

You need two to three corn tortillas per person.
Homemade or a good quality fresh corn tortilla.

Garnishes; Lettuce, tomatoes and avocados, cilantro, etc...

I like a side of beans. Black or Pinto.  Either whole or refried.

Pull the breast meat off the bone and toss with a little bit of
the Enchiladas sauce.  Not a lot. Just enough  coat.

Dip each corn tortilla into the sauce and place on a plate.
Top with some of the chicken breast and fold over.
Repeat so each plate has two or three enchiladas.

Spoon more sauce over the enchiladas and then
garnish with lettuce and chopped tomatoes.
Serve with sliced avocado or guacamole and a side of beans.


Enchiladas Sauce
(adapted from Rick Bayless)

1/2 white onion
1 garlic clove
2 or more dried peppers (to taste)
1 can tomatoes
cumin
oregano
chicken broth

Remove seeds from peppers.
Break into small pieces.
Saute peppers with onions and garlic in a little olive oil until fragrant.
Add chicken broth and pureed tomatoes.
Season with salt, pepper, oregano and cumin.
 Simmer for 30 to 60 minutes.
Use a stick blender to puree. Strain and serve over enchiladas.

Wednesday, August 01, 2018

Dungeness Crab Feast

We have had four feasts of crap in the last two weeks.


Dungeness crab, freshly caught by a friend. 
Moe and I shared four between us.



I steamed the crab until just cooked and then tossed into a spicy fermented black bean ginger garlic sauce that I had cooking in the Wok. Tossed the crab to coat and simmered for two more minutes.
Poured it out of the wok on to my favourite platter, garnished with green onions and we dived in. 
Didn't stop until it was all gone.
It was soooooo goooood!. The crab was so sweet. I don't think I have had better crab.


The last three times I just went simple with garlic butter and lemon.

Between the two of us we have eaten 16 crab in the least two weeks.  
I think I am now crabbed out. 

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