Spent the late afternoon prepping and frying a batch of fish and chips. I double-fried the chips, it makes them better. Used petrale sole, as the fishmonger had run out of rock cod. It wasn't too hard since the frites and fish are fried in the same pot/oil. India Jane made a Lego centerpiece. So good, this was....
Ever since that crazy ass August Saveur issue arrived, I've been craving goodMexican food. But as anyone who's dipped a toe in attempting such, it's a commitment of a day or more to do it justice. So I punted with an easier approach to enchiladas. The recipe is messily composed, but hopefully worthy in its results. No canned enchilada sauce required either, which finally taught me how it's the cumin and chile powder that add that intensely orange tinge you don't want anywhere near your white Levi's.
the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and
cook over medium-low heat, stirring often, until the onions and peppers have
softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and
cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and
chopped tomato. Bring to a simmer, and cook until slightly thickened, 5
the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is
cooked through (thickest part reaches 160 degrees), about 12-20 minutes.
Transfer the chicken to a plate, and set aside to cool.
the sauce through a strainer into a medium bowl, pressing the onion mixture to
extract as much liquid as possible. Transfer the onions to a large bowl and set
aside. Season sauce with additional salt and pepper to taste.
the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of
the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
the tortillas on a plate and cover with plastic wrap; Microwave on high until
warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface,
and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly
roll each tortilla and lay seam-side down in a greased 9x13 inch baking
spray the tops of the enchiladas with cooking spray. Place in the oven,
uncovered, for about 7 minutes, or until the tortillas start to brown slightly
(skip this step if you don't like the crunch).
heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the
remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or
until heated through.
foil and bake another 5 minutes, until cheese browns. Remove from oven and let
stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa,
additional cilantro, etc.
Yes, they'd immediately reined in excess expenditures while
she applied for a multitude of jobs, six on Wednesday, four more on Friday. As many as she could find, but there were only so many in less than a week.
Still, she had to have Chinese for dinner that Sunday
night. Not take-out either because her favorite dish of salt and pepper prawns didn’t
hold up too well when transported home in a carton. And no cheap-o fake-o joint
even if it was close to home, with its just okay pot stickers, spring rolls, and chow
Mein for the kids. It had to be their new favorite—that place in Alameda they’d
gone to on his birthday, where they’d been the only non-Asians. Less than ten
days ago, just before the fallout. It seemed like ages.
Catching her reflection in the side mirror as they sped through the Webster tunnel she
noticed that with her hair pinned back and her lips painted she bore an
uncomfortable resemblance to Wallis Simpson.
“Well why not,” she thought lifting her chin. “Wouldn’t Wallis
assume a confidently serene disposition no matter the forecast?”
They couldn’t just cower in the house, they had to rally.
Appearances matter almost as much as faith, all the more so when circumstances
conspire against you. They had to go on, best face forward and all that, because
anything was possible—bad, good, maybe it’d work out even better than before.
point being, it was so much easier to be positive if she got her prawns.