I made this for Michelle and Jason's going away brunch at Lisa and Bob's. It was a hit and the first to go!
1 lb. spicy sausage or chorizo
1 red bell pepper, diced
1 poblano pepper, diced
1 sweet onion, diced
Taco seasoning
12 large eggs
Splash of milk
Salt and pepper
Garlic powder
Shredded cheese (pepper jack or monterey jack or mixed mexican)
8-inch flour tortillas
1 cup prepared roasted salsa verde
1/2 cup cream or half and half
1/2 t ground cumin
1/2 t oregano
Green onions, sliced
Cherry Tomatoes, sliced
1. Preheat the oven to 375. Spray a 13x9 baking dish with cooking spray.
2. In a medium saucepan over medium high heat, cook the sausage until cooked through. Remove with slotted spoon reserving drippings.
3. Add onions, peppers, seasonings and cook until softened. Remove from heat and add cooked sausage. Mix well.
4. Whisk eggs with milk and garlic powder/S&P. Cook over medium in skillet until soft scrambled. Remove from heat.
5. To assemble: Sprinkle each tortilla with cheese, sausage mixture, eggs, and more cheese. Roll placing seam side down into prepared dish. Repeat placing side by side in baking dish.
6. Whisk together the salsa verde, half & half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining cheese.
7. Bake for 30 minutes. Top with green onions and tomatoes.
Serve with salsa, sour cream and whatever else you want.
Monday, December 9, 2019
Candied Bourbon Bacon
Delicious and easy and very messy to make. But worth it.
3/4 cup brown sugar
2/3 cup maple syrup
1/4 cup bourbon/whisky (I used Jack Daniels the first time I made it)
2 lbs. thick cut pepper bacon
1. Heat over to 375 degrees.
2. Whisk together sugar, syrup and bourbon.
3. Cut the bacon strip in half. Add the bacon to the bourbon mixture and toss until coated.
4. Place bacon on wire rack placed on top cookie sheet and cook for 18 minutes. Flip and brush with remaining maple bourbon glaze. Cook for additional 18 minutes.
Note: Bacon will harden as it comes to room temperature.
3/4 cup brown sugar
2/3 cup maple syrup
1/4 cup bourbon/whisky (I used Jack Daniels the first time I made it)
2 lbs. thick cut pepper bacon
1. Heat over to 375 degrees.
2. Whisk together sugar, syrup and bourbon.
3. Cut the bacon strip in half. Add the bacon to the bourbon mixture and toss until coated.
4. Place bacon on wire rack placed on top cookie sheet and cook for 18 minutes. Flip and brush with remaining maple bourbon glaze. Cook for additional 18 minutes.
Note: Bacon will harden as it comes to room temperature.
Buttermilk Poblano Gravy
I made this for Thanksgiving at the Morgan's this year. It pairs nicely with Keith's smoked turkey that we have had for the past few years. I found it in the November 2019 issue of Food & Wine.
2 large poblano chilies
3 T unsalted butter, divided
1/2 cup diced yellow onion
1 1/2 cups vegetable or chicken stock
1 T flour
2 T whole buttermilk
Salt and Pepper
1. Roast poblano peppers under broiler on all sides until blackened. Place in a bowl, cover with plastic wrap and steam for 10 minutes.
2. Rub off skin from chiles using plastic wrap covered hands. Remove and discard stems and seed. Finely dice 1 chile. Cut remaining chile into strips and set aside.
3. Melt butter in a medium skillet over medium high. Add onion and chile strips. Cooks until soft. Combine onion mixture and 1/2 cup warm stock in a blender, and process until smooth.
4. Melt remaining butter in same skillet over medium. Whisk in flour and reduce heat to low. Cook, whisking constantly, until mixture is golden brown, about 3 minutes. Add onion and chile puree and remaining 1 cup warm stock. Cook whisking constantly until thick enough to coat the back of a spoon, about 2 minutes. Reduce heat to low, add buttermilk and diced chile. Simmer gently to allow flavors to meld. Season with salt and pepper.
2 large poblano chilies
3 T unsalted butter, divided
1/2 cup diced yellow onion
1 1/2 cups vegetable or chicken stock
1 T flour
2 T whole buttermilk
Salt and Pepper
1. Roast poblano peppers under broiler on all sides until blackened. Place in a bowl, cover with plastic wrap and steam for 10 minutes.
2. Rub off skin from chiles using plastic wrap covered hands. Remove and discard stems and seed. Finely dice 1 chile. Cut remaining chile into strips and set aside.
3. Melt butter in a medium skillet over medium high. Add onion and chile strips. Cooks until soft. Combine onion mixture and 1/2 cup warm stock in a blender, and process until smooth.
4. Melt remaining butter in same skillet over medium. Whisk in flour and reduce heat to low. Cook, whisking constantly, until mixture is golden brown, about 3 minutes. Add onion and chile puree and remaining 1 cup warm stock. Cook whisking constantly until thick enough to coat the back of a spoon, about 2 minutes. Reduce heat to low, add buttermilk and diced chile. Simmer gently to allow flavors to meld. Season with salt and pepper.
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