Showing posts with label MainDish. Show all posts
Showing posts with label MainDish. 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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Saturday, December 26, 2020

Moorish Lamb Chops With Charred Lemons

                   MOORISH LAMB CHOPS
                  WITH CHARRED LEMONS
Garlicky and robustly spiced, these lamb chops come together quickly for an easy weeknight dinner. Charring lemons softens their acidity and adds caramel notes to the juice. More commonly done with kebabs, this Spanish-style preparation was influenced by the Moors, who occupied parts of the Iberian Peninsula for centuries.

Ingredients:
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) paprika
1/2 tsp (2 mL) turmeric
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) cayenne pepper
2 cloves garlic, finely grated on a rasp
2 tbsp (30 mL) extra virgin olive oil, plus more for brushing lemons
1 tbsp (15 mL) fresh lemon juice
12 small or 8 large lamb rib chops
Salt and freshly ground pepper to taste
2 small lemons, halved crosswise, visible seeds removed

Directions:
1. In a small bowl, whisk spices, garlic, oil and lemon juice. Set aside.

2. Lay out the lamb chops in a large nonreactive baking dish. Season both sides with salt and pepper. Spoon marinade over lamb and rub in with fingers to coat both sides evenly. Refrigerate at least 1 hour and up to 8 hours.

3. Preheat grill to medium-high. Clean and oil grate.

4. Brush cut sides of lemons with olive oil. Grill lamb chops until nicely charred and pink in the middle, 2 to 3 minutes per side for small chops and about 4 minutes per side for large. While lamb chops are cooking, grill lemons on cut-sides only until charred, about 3 to 4 minutes. Transfer chops and lemons to a serving platter.

Serves 4



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