food Everythang' Tex-Mex!

umhuh...this could be interesting...always like to see a mashed can...
 
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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What about some black eye gravy with bacon, buttermilk biscuits and grape jelly for breakfast? :drooling: Well, it's not Texican, it's more Tennessee Valley food though...;)
 
Hey ya'll, I dredged the beef in flour seasoned with Lawry's and pequin powder and then put in the freezer to set up for an hour.

Cranked up the dutch deep fryer. While that was goin' on I turned my attention to the chipotle cream gravy. After I added the cream and seasoned to taste I let it reduce a tad more. Had another taste and decided it was crazy good. Call me kooky but that wasn't good enough for me so I added more TB mojofication. I then added some shredded cheddar and jack cheese.....WOW!

Pulled the beef from the freezer, gave it another dredging in flour, eggwash and then flour again and then into the fryer.

Lawd' have mercy!!

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Just look at this cheezy hotness! The chipotle cheese sauce is fantastic!
WARNING: CFS FOOD PORN!

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Get down brown ya'll!
 
Oh yeah! I have to run out for a couple of last minute ingredients then it's enchilada time! I'm coming for you AJ!
 
You doing the original lasagna style, or rolled up?
 
TB...looks like your best categorization....hot, blue, and richeous.... (mouths waterin')

Bring it on JayT....can't wait to see a yankee enchilada.... ;)
 
You have to understand something AJ. I am a Yankee true, but I don't cook like one. Tex-Mex and Cajun are two of my favorite cuisines. Hopefully I do ok. Well these are steak burritos. The steak was marinated in a tequilla marinade that was a Christmas gift. It lists Apple Cider vinegar, key lime puree, agave nectar, 100% Agave tequilla, jalapeno peppers, canola oil, brown sugar, salt, onion, garlic, and lemon juice as it's ingredients. All I know is that it makes a helluva good steak marinade. I added some cumin and a couple of my pepper powders.

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Started the rice, now in the chopped steak, onion, red bell, and serranos.

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Lots and lots of cheese. That's cream cheese, monteray jack, and cheddar.

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Filling and rolling

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Hey, Jay...AJ didn't mean anything bad by using the term Yankee. :lol: Those Texans just think everyone north of the Mason-Dixon line are Yankees :lol: When I lived down there, most people thought I was Yankee until they got to know me. Kind of like some people around here think that everyone who lives in rural areas is a red neck.

Bring on your foo-ness Jay!
 
Pepperfreak said:
Hey, Jay...AJ didn't mean anything bad by using the term Yankee. :lol: Those Texans just think everyone north of the Mason-Dixon line are Yankees :lol: When I lived down there, most people thought I was Yankee until they got to know me. Kind of like some people around here think that everyone who lives in rural areas is a red neck.

Bring on your foo-ness Jay!
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Huh? It's a bad term?
 
OK I baked the enchiladas for about 20 minutes then took them out and piled on yet more cheese! Back into the oven to get ooeygooey.

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Then I garnished it with some sliced black olives and cilantro. A couple of limes a nice big splooge of sour cream, and some srirachi, and away we go!

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'Lawd have mercy! Jay, I hereby bestow upon you the title of Hot, Blue, and Righteous Honorary Texican!

Heaps of cheese and black olives....just the way mrs. blues likes 'em too!

You bastard! Where'd you get 'dat doctored signature?
 
Those are awesome! I love the way black olives taste with cheese and sour cream. Good call.
 
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