Showing posts with label Jalopena. Show all posts
Showing posts with label Jalopena. Show all posts

Saturday, July 29, 2023

​Shrimp Enchiladas with Yellow Mole Sauce​

Shrimp Enchiladas With 
Yellow Mole Sauce
A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable
 Ingredients:
Yellow Mole Sauce:
pinch saffron with hot water
3 tablespoons olive oil
1 onion, white or yellow, rough chopped
4 garlic, rough chopped
2 yellow bell peppers (or one orange and one yellow for BEST color)
1 3/4 cups chicken broth
1/2 cup pumpkin seeds (or raw cashews)
2 teaspoons coriander
1 teaspoon cumin
1/8–1/4 teaspoon cayenne
3/4 teaspoons salt, more to taste
1/2 teaspoon pepper
1/2 teaspoon turmeric, optional, for color.
1 1/2 tablespoons lime juice (zest it, save for filling)
Shrimp Enchilada Filling:
1 tablespoon butter
2 garlic cloves, rough chopped
1 – 2 tablespoons jalapeno, finely chopped
1 lb shrimp, raw, peeled and deveined, chopped
1 1/2 cups corn, fresh is nice, frozen is fine
1 teaspoon dried oregano
1 tablespoon lime zest
1 teaspoon Salt
1/2 teaspoon pepper
1 1/2 –2 cups shredded mozzarella or queso fresco, divided (6 ounces)
1/4 cup cilantro
8 x 6-inch corn tortillas 
Garnish: cilantro, radish, misogreens
Directions:
Preheat oven to 375F.
Make the yellow mole sauce:
Pour 2 tablespoons boiling water over the saffron, and let sit. In a large skillet, heat the oil over medium heat. Saute onion, bell pepper and garlic, and cover to let this steam and soften for about 5 minutes. Add coriander, cumin, cayenne (go light, add more to taste later) salt, pepper and saffron water. Stir one minute. Add the stock and pumpkin seeds. Bring to a simmer, cover, and simmer gently for 10-15 minutes until pumpkin seeds have softened. Let this cool. Add the lime juice. Blend until creamy, and silky smooth. You could do this ahead. Taste and adjust the cayenne to your liking. If you want to bump up the yellow color, add 1/2 teaspoon ground turmeric.

Make the enchilada filling. Chop the shrimp into small pieces. Heat the butter and garlic over medium-low heat. Add the shrimp and jalapeno and saute 2-3 minutes. Add the corn, oregano, lime zest, and salt. Once the shrimp is cooked, turn off the heat. If it is liquidy, drain. Stir in the cilantro, and add  1/2 cup of the mole sauce and half of the cheese.

Assemble. Warm the tortillas (so they are pliable and don’t crack when rolled) either in the oven, microwave, pan-sear or heat over a gas flame-then wrap up in a towel. Grease a 9×13-inch baking dish. Place roughly 1/2 cupof the filling in each tortilla, rolling one at a time, placing seam side down in the baking dish. Lather with the sauce- you won’t need all -save the extras for plating. Sprinkle with cheese. 
Bake uncovered until golden and melty, 20-25 minutes. 
If serving like the photo above, heat the remaining mole sauce in a small saucepan. 

Spoon a little mole sauce on a plate, place the enchilada over the top. Top with thinly sliced radishes and a sprinkling of chopped cilantro. Micro greens are nice here too.
Notes
These can be made a day ahead and refrigerated- be sure to bring to room temp before baking.     

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Wednesday, June 16, 2021

Garden Greens Goddess Pizza

 

Garden Greens Goddess Pizza
Ingredients:
1/2 pound pizza dough, homemade or store-bought
1/2 cup basil pesto (homemade below)
2 cups chopped or shredded kale
2 tablespoons extra virgin olive oil
kosher salt
crushed red pepper flakes
6 ounces creamy goat cheese, crumbled
1/2 cup shredded fontina cheese
1 medium zucchini or summer squash, shaved into ribbons
1/2 cup fresh basil leaves, roughly torn
Goddess Basil pesto
2 cups fresh basil
1/2 cup fresh dill or mint
1 jalapeño, seeded if desired
1/4 cup extra virgin olive oil
3 tablespoons roasted shelled pistachios
1/4 cup shredded pecorino or parmesan cheese
juice of 1 lemon (about 2 tablespoons)

Directions:
  • Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
    Make the pesto, if using homemade. In a blender or food processor, combine all ingredients and pulse until smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.
    On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.
    Spread the dough with pesto, top evenly with kale, and drizzle with olive oil. Season lightly with salt and a pinch of crushed red pepper flakes. Top with crumbled goat cheese and fontina cheese. Arrange the zucchini ribbons over the cheese, drizzle lightly with olive oil and season with salt. 
    Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes. ENJOY! 
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    Wednesday, March 3, 2021

    Mediterranean Meat Loaf Focaccia

    Mediterranean Meatloaf Focaccia

    1 purchased focaccia bread; about 8 X 10 inches
       (20 X 25 cm)
    ½ small sweet potato, peeled, very thinly sliced
    ½ tsp (2 mL) sea salt
    ½ tsp (2 mL) black pepper
    2 tbsp (30 mL) olive oil
    1 small onion, finely chopped
    1 small red or green pepper, seeded, finely chopped
    1 jalapeño or other chili pepper, seeded, finely chopped
    2 to 3 cloves garlic, minced
    ½ tsp (2 mL) dry oregano
    2 cups (500 mL) packed lean ground beef, about 1 lb
       (500g)
    ½ cup (125 mL) grated Parmesan, Romano or Asiago
    cheese or combination
    ¼ cup (60 mL) finely chopped sun-dried tomatoes
    2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water
    1 tsp (5 mL) finely minced fresh rosemary
    ¼ cup (60 mL) finely chopped fresh basil
    2 free-run eggs, lightly beaten
    1 cup (250 mL) shredded mozzarella
    16 to 20 thin slices of spicy or mild Italian salami,   
       enough to cover the surface of the focaccia

    Directions:

    Carefully slice the top of the focaccia off; set aside.

    Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

    Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

    Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

    Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

    Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

    Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

    Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

    To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

    When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

    Preheat oven to 350°F (180°C).

    A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

    Top evenly with the grated mozzarella and place the lid back on.

    Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

    Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

    When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

    Serve warm or enjoy cold.

    Serves 4 to 6

     

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