Forgottenman, the bachelor chef extraordinaire, has shared his hamburger secrets which I want to reblog. Go HERE to learn the secret of his success.
Forgottenman, the bachelor chef extraordinaire, has shared his hamburger secrets which I want to reblog. Go HERE to learn the secret of his success.
Oops.. I’m far away from home and find I don’t have the photo of Haile Selassie and me in my computer’s photo album, so I’ll just use the single photo of him above and describe the one I wanted to use. In the photo, I am standing next to Haile Selassie with one hand on his shoulder and the other one pressed against his chest. Below is the little vignette I wrote to go with the illustration with which I was going to introduce the recipe. Phew. I’ll run the photo when I get home. Someone remind me, please? In the meantime, I’ll team up his photo with one of Ramar’s Incredible Green Chile Enchiladas which, although it seems highly unlikely, do actually have a link to Haile Selassie. Intrigued? I’ll explain.
Spreading Fake News about Haile Selassie
When I was en route to Ethiopia the second time, this time flying back after a visit to my parents in the states, I stopped off in London to see my friend Deirdre, who’d been my roomie in Australia as well as my 5 month traveling companion between Australia and Ethiopia a few months before. While in London, we went to Madame Tussaud’s where she took a photo of me with Haile Selassie’s wax effigy. (photo unavailable but upcoming.)
A year and a half later when I moved back to the states, a reporter from the Cheyenne, Wyoming newspaper came to interview me about my adventures in the year leading up to and during the beginning of the revolution in Ethiopia. As she looked through my pictures to find one to go with the story, she picked up this photo and asked where it was taken. I told her Madame Tussaud’s and she asked if she could take it to run along with the story.
The next day, she called me back and said that her editor had requested that she once again ask where the picture of me with Haile Selassie had been taken. When I told her, she asked me just who this Madame Tussaud was and when I said that it was the name of a famous wax museum, she let out a long breath, “Oh, I thought it really was you and Haile Selassie.” When I asked if she hadn’t questioned why I’d have my arm around him and my hand on his chest, she said, ‘Yeah, that’s what we were wondering about.” And that’s how I avoided spreading fake news about Haile Selassie and me.
And this is the long way around explaining where I got this wonderful recipe. That reporter, Ramar Gorby, ended up becoming a good friend and it was she who first made this recipe and shared it with me.
Ramar’s Incredible Green Chile Enchiladas
*12 scallions, cleaned and sliced into small slices, white and green parts both used. (You might not use them all, depending on your preference.)
1 lb. medium or mild yellow cheddar, grated. (You probably won’t use it all.)
*2 1/2 lbs. chicken breasts with all fat removed. cut up into bite-sized pieces and velvetized in boiling chicken broth until totally white. Be sure pieces are totally white and tender.
*1 small can of diced black olives
Combine and heat in a saucepan on stove:
1/2 cup of sour cream
2 cans of cream of mushroom soup (if you wish, substitute cream of chicken soup for one of the cans)
1 can of Ortega sliced green chilis
*12 flour tortillas, deep fried in hot vegetable oil. If bubbles form, push down with tongs. When one side begins to turn golden, flip over and fry other side. When they begin to turn golden, hold over fat with tongs to allow excess oil to drip off , then stand on end over several layers of paper towels to drain. Blot off excess oil that collects at bottom.
Lay one tortilla on plate, spread a line of chicken down the middle. Cover with a line of the sour cream, soup, chile mixture, then scallions and cheese. Roll and put seam down in a large cake pan. Repeat until all tortillas are rolled and lined up in pan. If you wish, drizzle a line of the sauce down the middle of the enchiladas and sprinkle cheese, green onions and sliced black olives on top of it. Put in uncovered in pan in 350 degree oven for 20 minutes or until cheese is melted. If more time is needed before serving, turn oven down to 150 degrees.
May be made ahead and stored covered in refrigerator. To finish, preheat the oven to 350°F, uncover the enchiladas and place in the oven while still cold and bake until the cheese is melted and the centers are warm, about 20 to 30 minutes.
Leftovers are good warmed up individually in a skillet with a little oil, turning so all sides brown. I also like them cold.
Just discovered I’ve never actually put up the promised recipe for a Rootie Tootie Margarootie. Here it is, as requested by Calen Sariel:
Rootie Tootie Margarootie Recipe: I’m not sure about amounts as I do it by taste, but I’m making these for a party Sunday so I will measure:
1/2 Cup Tequila
1 to 2 Cups Diet Squirt (Make with one cup and if it tastes too strong, add another)
1/4 Cup Raspberry liqueur (Chambord or Antigua)
1 Cup Lo Cal Cranberry Juice
3 cups Ice
Mix in blender until slushy. You should make in batches as if you put more than this in blender at one time, the Squirt foams up and spills over. Taste and alter amounts to your taste.
Make more batches and store in freezer for an hour or so before serving so it is really slushy. Stir and serve. (In your freezer might only require 1/2 hour, depending on how cold you keep it.)
If you wish, mix sugar with a smaller amount of salt, rub lime around rim of glass and dip rim of glass into the sugar/salt solution. Carefully fill with the Rootie Tootie Margarootie which should have the consistency of a slushie.
If it isn’t delicious, start adding more of each ingredient until it tastes good to you, then send me your recipe! Adding more cranberry juice makes it sweeter and stronger tasting.
Okay, since I’m cooking this, I can guarantee four things.
1. It will be as easy as possible.
2. It will be flavorful.
3. It will be cooked in a crock pot.
4. It will feed a party of 8, at the very least.
4 or 5 large stalks celery
One pork loin or tenderloin
4 or 5 scrubbed potatoes, skin on. (If you wish, you can omit the potatoes.)
4 or 5 whole scrubbed carrots with each end cut off. (If you wish, you can omit the carrots.)
1 medium-sized onion, diced
Kirkland 21 herb saltless dry seasoning mix
KC Masterpiece Kettle Cooked Barbecue Sauce
Shredded cabbage (I buy already shredded.)
Shredded carrots (I buy already shredded)
Sweet Chili Sauce (in oriental seasoning aisle)
Bolillos or other large dense rolls. Ciabatta would work, or French rolls.
Wash and cut the ends off the celery. Place in the bottom of the crockpot to form a “rack” to cushion the bottom of the pork loin. Rub the pork loin with the garlic powder. seasoning mix and pepper and place over the celery. Sprinkle the onions on top, reserving a few.
Place the carrots and potatoes around and on top of the meat and sprinkle the rest of the diced onion over the top. Sprinkle with the seasoning mix, garlic and pepper.
I use a rectangular crockpot with a removable cooking receptacle. If you are using a regular round crockpot whose receptacle can’t be put on the stovetop, there is no need to brown the meat and veggies first as is described below. Just put everything in the crockpot on high, then reduce to medium after it is well heated.
If you have a crockpot with a removable pot that can be placed on the stove top, place lid on crockpot and put on top burner of stove . In a few minutes, when you can hear contents begin to sizzle, turn to medium and allow to cook until well heated, then place on heating unit of crock pot. Turn to medium and allow to cook until potatoes and carrots are tender and meat can be shredded with a fork.
Remove potatoes, onions and celery and place pork on a cutting board. Shred and then cut shredded pork into into 1 to 2 inch portions. Or, slice into 1 to 2 inch slices and then shred. Place back in crock pot covered with bottled barbecue sauce to taste. I use KC Masterpiece Kettle Cooked Barbecue Sauce and use quite a bit as I like my barbecue zesty.
Put carrots and potatoes in the fridge to be reheated as a side dish. I add them to give moisture to the meat and because they pick up the flavor of the pork and can be used on their own as part of a different meal or to accompany the heated up pork that isn’t made into sandwiches. Cook the meat for another hour or two until well blended, then store in refrigerator.
I think barbecue has a better flavor cold or at room temperature, so I cool it off in the fridge, but if you prefer it hot, you could make the sandwiches immediately or reheat the meat before making sandwiches.
Cut the shredded cabbage and carrots into 1 to 1 1/2 inch pieces and mix. Combine balsamic vinaigrette and sweet chili sauce to taste. I use 1/3 portion of chili sauce to 1 portion of vinaigrette. Pour over slaw mixture and blend well so the cabbage and carrots are well-coated but not soggy.
To make sandwiches, cut bolillos or long buns in half lengthwise and remove some of the soft interior of the top part of the bun. Butter the inside sides of the bun and place on a warm griddle or frying pan. Press down with something weighted to insure all surfaces touch the griddle and allow to brown.
Spread a generous portion of the barbecue pork over the bottom of the bun, top with the oriental coleslaw mixture, Put top of bun on top and enjoy. The mixture of hot and cold, soft and crisp, sweet and vinegar is to die for. Hope you agree. Let me know what you think.
Easy Peasy Crockpot Upside Down Lasagna Recipe Continue reading
The thing about a midnight supper is that it’s gotta be good but it’s also gotta be fast. This means raiding the fridge to see what can be easily and quickly thrown together. Tonight it was a bowl of Mama Memorial Goulash and a Rootie Tootie Margarootie. As good as they are pretty. Lovely glass is courtesy of friend Patty who won a set along with a basket and bottle of tequila in a silent auction to benefit Operation Feed, a local charity that provides food, clothing and scholarships for about 500 people in our village.
If you want my slapdash recipes for the goulash and margarootie, you’ll have to beg. If I get 7 requests for them, I will comply. (A shameless bid for comments.)
I woke up with the lyrics, “Hey, good lookin’, whatcha got cookin’? How’s about cookin’ something up with me?” going through my head. Later in the morning, Yolanda caught me holding the paws of Diego, sort of dancing back and forth with him and singing the same lyrics to him, giving him a kiss on either side of his jaw between each line. I must admit, this went on for longer that just one repetition of the entire song. As a matter of fact I think I recall singing it at least three times. He was a willing recipient of all this attention and entertainment.
When Yolanda finally could stand it no more and had to exit out to the patio, smiling broadly and laughing at my antics, it brought an end to the silliness. I restored Diego’s paws to their rightful resting place on the stone floor of the terrace and went back to whatever normal activity I was engaged in before the lapse into the Busby Berkeley imaginative actings-out of my youth.
But, around ten o’clock last night, those lyrics staged a return engagement in my brain with the result that I just had to bake a cake. Now, I must admit that I haven’t baked a cake in at least 15 years—probably longer, but since I had grated carrots as well as eggs in the fridge, carrot cake seemed a reasonable goal. Further checking of ingredients revealed that I lacked four of the key ingredients: crushed pineapple, butter, raisins and agave nectar. In addition, I’m sure the flour in my freezer was at least a couple of years old if not, in fact, 15 years old. My nutmeg was sadly out of date, but luckily I’d been prescribed cinnamon in capsule form to combat cholesterol, so I merely broke open a few capsules for the required tsp. and a half.
By now, it was firm in my mind that carrot cake was indeed what I should be cookin’, and so I figured out the proper substitutions. The solid canola-oil low-calorie spread would sub for butter. Cranberries would be better than raisins, and a mixture of low-calorie maple syrup, honey and sugar would do in lieu of the agave nectar. The closest I could come to crushed pineapple was a can of mandarin oranges which I cut into tiny pieces. I cut up a cup and a half of nuts, creamed the sugary products and eggs, poured spices, getting at least half on the floor, mixed ingredients and filled the cake pan.
Two hours after I had started, I pulled an almost-perfectly cooked carrot cake out of the oven–– Perhaps just a tad too dark around the edges, but firm in the middle and not really burned. Success! Now for the powdered sugar glaze. I tried three versions. The one mixed with pina colada soy milk tasted soapy. The one with orange juice and vanilla was too acid, the one with the juice of mandarin oranges too metallic. Finally I settled on green apple soy milk, a splash of vanilla and powdered sugar. By now I was almost out of powdered sugar due to my former testing of flavors, so I just sorta drizzled it over the top of the cake before cutting a section out of one corner. Hmm. It tasted not sweet enough, too light in texture and rather dry. The solution? I sprinkled the rest of the box of green apple soy milk over the top and popped it into the fridge to cool down and sog up a bit.
Well, yes, of course I cut a piece to taste first. Then another. I’m not sure, but perhaps later I came back for a third. Each time it tasted a bit better. I had a sinking sensation that instead of 1.5 tsps. of cinnamon that I’d added 1.5 Tbsp., but all-in-all, it wasn’t the worst cake I’d ever eaten. There was something about it that reminded me of the rather strongly odd-tasting cakes my 90ish year old grandmother used to bake. Once she had mistakenly substituted liniment for vanilla, but I think that was not her usual practice.
Yolanda had been in earlier and this is what the kitchen looked like after she had cleaned:
And this is how it looked after I finished “cookin’ something up with me . . . “
Actually, it looked even worse than this, but I had already cleaned up half the mess before okcforgottenman demanded that I take a photo. You know okcfm? He’s the one who a minimum of two times a day tells me, “That would make a good blog post. Did you take pictures?” Well, sometimes I take his suggestion, and this is one of those times.
Here, by the way, is the cake:
okcfm says the words carrot and cake just do not go together in his mind. Has he ever actually tasted carrot cake, I ask him and he says no, and he never will. His loss, I think, but actually I’m not too sure I’d want to break him in on this one anyway.
Here’s my inspiration. Have a listen. It may make you want to bake a cake. Or dance with a dog.