food Everythang' Tex-Mex!

texas blues said:
Begin thine postings or fear the wrath of pounded filet mignon chicken fried steak with chipotle cream sauce! Mayhem to follow later....
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***Paul pulls the beer cooler closer and puts his feet up on the hotel room desk.......and awaits the action!***
 
Here are the prep and cooking shots of my enchiladas...

ingredients...ground beef already cooked...it is left over taco meat....

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Sauce made and getting ready to roll the enchiladas...

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enchiladas rolled and into pan...this is going to be cheezy goodness...

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just finished cooking these bad boys...

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continued
 
here they are plated with some guacomole between the enchiladas...a hollowed tomato half holding a mixture of diced onions and tomatos...all garnished with fresh cilantro...

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I just finished eating and they are absolutely OK...not bad for my first attempt but not as good as I was expecting...next time they will be made with Carnitas...

and the desert I spoke about earlier...Terimasu

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and my desert....

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yup...the desert is deliciously alcoholy with 120 ml Amaretta in the misture
 
AlabamaJack said:
here they are plated with some guacomole between the enchiladas...a hollowed tomato half holding a mixture of diced onions and tomatos...all garnished with fresh cilantro...

010910a009.jpg


I just finished eating and they are absolutely OK...not bad for my first attempt but not as good as I was expecting...next time they will be made with Carnitas...

and the desert I spoke about earlier...Terimasu

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and my desert....

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yup...the desert is deliciously alcoholy with 120 ml Amaretta in the misture
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YAY!!!!!!!


YAAAAAAAAAYYYY!!!!!!!!!






YYYYYYYYYYAAAAAAAAAAAAAAAAYYYYYYYYYYYYY!!!!!!!!!!!!!!!!!!!
 
AJ my compadre, those enchies look fantastico! Cheezy hot, blue, and righteous Texican goodness! Gorgeous plate up too! Two thumbs waaaay up on the Don Julio! :clap:
 
That is a fantasically awesome meal that has been prepared to sheer perfection. AJ, have you ever thought of becoming a chef in your Post Retierment days? You have talent!
 
texas blues said:
hehehe...if he was a chef....then he wouldn't be retired!
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I'd never want to be a chef....

I love to cook....but don't think I'd enjoy the pressure of feeding dozens of people at one time....over and over and over.....

Plus, if you complained about my food, I just might take a 10" CI skillet to your dumb-ass head....
 
Pepperfreak said:
I have often entertained the idea of opening a small (key word= small) diner...
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If you do I will be there. Steak and pasta better be on the menu ;)
 
thanks gents...

I always wanted to open a pure southern cooking cafe...but with the issues with high fat/cholesterol nowadays, I would be liable because of all the bacon products (read lard) I would be using...Monday - Collards/Blackeyed Peas, Tuesday - Mustard Greens/Pink Eye Peas - Wednesday - Kale/Crowder peas Thursday/Friday - Turnip greens/Purple hull peas...all served with pan fried porkchops and jalapeno/habanero buttermilk cornbread....
 
AlabamaJack said:
thanks gents...

I always wanted to open a pure southern cooking cafe...but with the issues with high fat/cholesterol nowadays, I would be liable because of all the bacon products (read lard) I would be using...Monday - Collards/Blackeyed Peas, Tuesday - Mustard Greens/Pink Eye Peas - Wednesday - Kale/Crowder peas Thursday/Friday - Turnip greens/Purple hull peas...all served with pan fried porkchops and jalapeno/habanero buttermilk cornbread....
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That all sounds so darn wonderful....
 
AJ that's a weird tiramisu did you soak the lady fingers in coffee? Where's the marscapone cheese and cinnamon? What's the yellow?
 
thehotpepper.com said:
If you do I will be there. Steak and pasta better be on the menu ;)
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It sure would be, amoung other wonderful meals.

AlabamaJack said:
thanks gents...

I always wanted to open a pure southern cooking cafe...but with the issues with high fat/cholesterol nowadays, I would be liable because of all the bacon products (read lard) I would be using...Monday - Collards/Blackeyed Peas, Tuesday - Mustard Greens/Pink Eye Peas - Wednesday - Kale/Crowder peas Thursday/Friday - Turnip greens/Purple hull peas...all served with pan fried porkchops and jalapeno/habanero buttermilk cornbread....
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Sounds great AJ. As long as your not in California, you shouldn't have to worry about liability. :lol:
 
yellow stuff is just a bought mix i used....didn't make it from scratch...just soaked the lady fingers in coffee and amaretta
 
Ok my apologies, a friend talked me into going out to watch football, so my enchiladas will have to wait until tomorrow. They will be better anyway with the steak marinating another night. I promise pics tomorrow. AJ nice job. You had me confused with the desert talk. But you did make a helluva dessert.
 
I got a little filet that I was going to pound out for CFS but it doesn't need it. Waaaay tender...I did it with my fingers.....

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Butter, shallot, garlic, chipotle w/adobo......hotness...cream added shortly thereafter....

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More destruction and mayhem tomorrow...
 
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