So, last month, I vacationed in Phoenix for a week. I just had to get out of the endless winter of 2004-2005. It had been so cold for so long, I was growing a permanent depression. Let me just say, nothing breaks the gloom and doom of a hard midwest winter than a little basking in the valley of the sun! First time there, great time, great city!<br><br>While there, I had a chance to hook up with a good friend of mine who works for a news-talk AM station. On Monday, we got together for lunch. We met at the station and he wanted to introduce me to one of his favorite lunch spots: Richardsons. Now, if you ever get a chance to visit Phoenix, ya gotta hit this place. It's in an unassuming strip mall on Bethany-Home road, just off 51, east of Central avenue. <br><br>The food here is incredible. It was so good, we hit it again on Friday before leaving. The entrees are fabulous, but it's a specific appetizer (that I had both times) that really hit the spot. It's roasted elephant garlic (about five or six), grilled red, green and yellow peppers, and grilled onions, smothered in melted cheese, and comes on an enormous grilled tortilla, served with grilled bread. <br><br>The garlic is so soft it spreads like butter. A rich, smokey-grilled flavor permeates the flesh of the veggies. It all comes together in wonderful explosions of flavors. <br><br>So, today, we worked all day on the yard and wanted to do a bit of grilling out, so we invited a few friends over. And then it hit me: I can't let this fantastic treasure stay hidden away in Phoenix! So, on my Weber Grill, under a brilliant Indiana sunset, I recreated this Arizona original in my own back yard (well, in my driveway really).<br><br>Ohhhhhh my goodness! If you like to grill, you've GOT to try this! You won't be sorry. <br><br>****************<br>[color:red]Fat people are harder to kidnap</font color=red>
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Ay, roasted garlic is the food of the gods - oh, apart from krishna, who for some reason doesn't like garlic, apparently. Roast the cloves in their skin, then when they're done the insides squeeze out like divine toothpaste - not recommended for use before a date.<br><br>Actually, roasted brazil nuts are great too - a little oil and salt, and they're much more tender, tasty, and digestible than when raw. Very good for gentlemen's parts, too.<br><br>- padmavyuha<br><br>Where the truth is, there had better be love...
_________________________ If it's brokenless, don't suffix it...
There are a couple of Southwest dishes I prepare that call for roasted garlic, I prefer the grill method too, however on rainy days I've used the oven and the aroma of the garlic roasting with a touch of olive oil is just heavenly. I also roast my own dried Ancho chiles to make homemade chili powder (light years better than the store-bought brands, plus no additives). The dried chiles only take about a minute to roast in a 400 degree oven but it fills the house with an almost chocolate-like aroma...mmmmm, good stuff!<br><br>I made a batch of Jalapeno Sour Cream Chicken Enchiladas yesterday. They are a family favorite so I always double the recipe so we can bring them for lunch during the week too. I also made a pot of pinto beans cooked in ham-hock broth with roasted garlic, onions, cilantro and ancho chile puree. Best beans in the universe!<br><br>
Loc: The Wizard's Balcony
Tell you what, you need to try them out in your next crawfish boil. There's nothing better. Well, yeah, there is, but you know what I mean.<br><br><P ID="edit"><FONT SIZE=-1><EM>Edited by trey on 04/11/05 12:18 PM (server time).</EM></FONT></P>
I'm sure my coworkers are thinking that! <br><br>In fact while I was heating them up today in the break room I already got hit with a plethora of flatulence jokes. I did however add the herb epazote to the beans which decreases the gastric effects. All's quite on the western front so far. <br><br>
Yes the southern front is correct and uh... still quite. <br><br>John PMed me about the recipe so here it is:<br><br>Jalapeno Sour Cream Chicken Enchiladas<br><br>6 boneless/skinless chicken breasts<br>14-18 yellow corn tortillas<br>1/2 yellow onion (chopped)<br>2 tbsp cilantro (chopped)<br>1 tsp Cumin<br>1 tbsp Chili powder<br>1/4 cup butter or margarine<br>1/4 cup flour<br>1 cup chicken broth<br>2 cups sour cream<br>3 pickled jalapenos (chopped) (or canned green chilies if you're a wimp)<br>1-1.5 cups of grated Monterrey Jack cheese<br><br><br>Step 1: Cook Chicken<br><br>You can cook the chicken breasts in a variety of ways depending on convenience. <br><br>Grilled is the best, it adds a nice smokey kick, brush breasts lightly with olive oil, salt & pepper before grilling. Mesquite, hickory or pecan wood is good to add for more smokiness.<br><br>Or you can stew the chicken in enough water to cover them, add 1 onion, 2 carrots, 2 stalks celery for a more aromatic broth, discard veggies after the breasts are done. Strain broth and save 1 cup for the sauce. <br><br>Chop the cooked chicken breasts. Set aside.<br><br>Step 2: Enchilada filling<br><br>Saute 1/2 yellow onion in butter or margarine until translucent (about 5-8 min.) Add onion and cilantro to chopped chicken. Add cumin and chili powder to chicken mixture. Mix well.<br><br>Step 3: Soften tortillas<br><br>Heat a skillet with 1/4 inch of oil. Cook tortillas one at a time in the oil for 5 seconds each. Don't cook longer or they will start to crisp. Drain on *tons* of paper towels. This allows the tortillas to be more flexible for rolling. (Some have tried to make this step non-fattening by dipping the tortillas in the sauce rather than oil but it just doesn't taste the same and they still split while rolling).<br><br>Step 4: Sour Cream Sauce<br><br>Heat 1/4 cup butter or margarine in pan. Add 1/4 cup flour and stir until smooth (similar to a Cajun roux or southern cream gravy base). Add chopped jalapenos. Add 1 cup chicken broth and stir until thick and bubbly. Turn off heat. Add 2 cups sour cream and stir until smooth.<br><br>Step 5: Assembly and cooking<br><br>Heat oven to 350 degrees. Take a 9x13 pan (or any deep dish rectangular pan) and spoon some of the sauce mixture along the bottom of the pan. Lay tortillas flat and spoon chicken filling onto center of tortilla. Add a pinch of Monterrey Jack cheese and roll into tube shape. Place seam side down in pan. Repeat until they're all rolled.<br><br>Cover rolled enchiladas with remainder of the sour cream sauce. Sprinkle remainder of cheese on top. Bake for 20 minutes.<br><br>Serve with pico de gallo, mexican rice, refried beans, tortilla chips and salsa. A good top-shelf Margarita or cerveza goes well with it too.<br><br><br>[color:red]As you can see this is by no means low-cal. I only allow myself such decadent treats a few times a year. I'll have to work out like hell to lose the effects of eating these but man it's worth it!</font color=red><br><br>
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