CowboysZone Recipe Thread

[Crown Royal]

Bad/good idea?

 

[Crown Royal]

Zucchini & Poblano Enchiladas

Ingredients:
corn tortillas2 zucchini, diced
2 poblano peppers, diced
3 cloves garlic, smashed & chopped
soft melting cheese, preferably a white mexican cheese
monterrey jack cheese
canola oil
1 pint sour cream
10 oz vegetable broth
3-4 jalapenos, chopped
cumin
cilantro, chopped for seasoning
ground turmeric
salt & pepper

Procedure:

1) Saute 2 cloves garlic, zucchini, poblanos with cooking oil, until zucchini is slightly softened. Season to taste with termeric, cumin, salt and pepper.

2) Simmer sour cream, vegetable broth, jalapenos and cumin to taste, add last clove of garlic. Simmer until appropriately combined and keep on heat until ready for use.

3) Prepare corn tortillas by softening them in very warm canola oil. PAT THEM DRY with paper towels, then stuff with the zucchini mixture and cheese. IT DOESN"T TAKE A LOT IN EACH TORTILLA. For casserole style preperation, place in baking dish side by side.

4) Once each enchilada is prepped, pour sauce over the dish. Add a thin layer of monterrey jack cheese to the top, and bake at 350 degrees for approximately 20 min, or until the sides of the casserrole dish are bubbling.





Obviously this is just a variation of sour cream & chicken enchiladas. There are many different variations possible. I thought long and hard about finely chopping the poblanos and making them a part of the sauce instead of jalapenos, and just adding jalapenos to the top as a garnish. This would have been great, but the sauce would have over powered the actual enchilada in greatness, so I left it as a filling to keep some body and flavor in the actual tortilla filling.

 

[Yeagermeister]

Sounds good except take the zucchini out and add some shredded beef.

 

[Crown Royal]

Sounds good except take the zucchini out and add some shredded beef.

ya bastid.

Why don't you contribute some of that pork 'barbecue' nonsense. I haven't been veg long enough that I haven't forgotten how to show you how that stuff is inferior to brisket.

 

[Juke99]

http://img144.*************/img144/8799/recipe7nh.jpg

 

[Crown Royal]

http://img144.*************/img144/8799/recipe7nh.jpg

That looks amazing. Never would have thought of the Lox.

 

[Yeagermeister]

ya bastid.

Why don't you contribute some of that pork 'barbecue' nonsense. I haven't been veg long enough that I haven't forgotten how to show you how that stuff is inferior to brisket.

I will admit that brisket and real bbq are very close to a tie.


What are Lox?

 

[silverbear]

I will admit that brisket and real bbq are very close to a tie.


What are Lox?

Smoked salmon... great on a bagel...

 

[Yeagermeister]

Smoked salmon... great on a bagel...

Ahh ok thanks

 

[silverbear]

Ahh ok thanks

Smoked salmon is one of the greatest food products to come out of Alaska... another is reindeer sausage... and Matanuska Maid ice cream... mmmmmmm, goooood...

 

[Danny White]

Too bad DallasCowpoke is banned... wasn't he a chef?

That'd come in handy for a thread like this.

 

[Dallas]

Too bad DallasCowpoke is banned... wasn't he a chef?

That'd come in handy for a thread like this.

I don't think he's banned. I think he is running under a diff name.


Don't tell the Man tho.

 

[Cajuncowboy]

BBQ Burgers I have them every opening day: (you are going to love me for this!)

* 1/2 cup dry bread crumbs
* 2 teaspoons onion salt
* 2 teaspoons brown sugar
* 1 egg, beaten
* 1 pound ground beef
* 1 1/4 cups barbecue sauce
* SAUCE:
* 1/2 cup mayonnaise
* 1/2 cup barbecue sauce
* 1 teaspoon brown sugar
* ONION TOPPING:
* 2 tablespoons butter
* 1/4 cup honey
* 2 large sweet onions, thinly sliced
* 4 slices smoked Cheddar cheese
* 4 hamburger buns, split


In a bowl, combine the bread crumbs, onion salt and brown sugar. Add egg. Crumble beef over mixture and mix well. Shape into four patties. Place in a shallow dish; pour barbecue sauce over patties. Cover and refrigerate for 2-4 hours.

In a small bowl, combine the sauce ingredients; cover and refrigerate until serving. For topping, melt butter in a large skillet. Stir in honey until blended. Add onions; saute for 15-20 minutes or until tender and lightly browned. Keep warm.

Drain and discard barbecue sauce. Grill patties, uncovered, over medium-hot heat for 5-7 minutes on each side or until juices run clear. Top each with a cheese slice; grill 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping.

 

[Juke99]

That looks amazing. Never would have thought of the Lox.

It's beyond amazing.

Took me a few months to get the recipe completed.

They make this dish at one of my favorite restaurants...it's prepared in front of ya...at the table...

You HAVE to try it.

 

[Juke99]

I will admit that brisket and real bbq are very close to a tie.


What are Lox?

Friggin' hick.

 

[tomson75]

Bad/good idea?

Its a fantastic idea...I thought about doing this a few months ago, but forgot all about it.

I've got a couple dishes I can share after I mow my yard.

 

[jackrussell]

Bad/good idea?

Good idea.

Looking for my 'O.J.'s Real Killer Chili' recipe now.

 

[AbeBeta]

Zucchini & Poblano Enchiladas

Ingredients:
corn tortillas2 zucchini, diced
2 poblano peppers, diced
3 cloves garlic, smashed & chopped
soft melting cheese, preferably a white mexican cheese
monterrey jack cheese
canola oil
1 pint sour cream
10 oz vegetable broth
3-4 jalapenos, chopped
cumin
cilantro, chopped for seasoning
ground turmeric
salt & pepper

Procedure:

1) Saute 2 cloves garlic, zucchini, poblanos with cooking oil, until zucchini is slightly softened. Season to taste with termeric, cumin, salt and pepper.

2) Simmer sour cream, vegetable broth, jalapenos and cumin to taste, add last clove of garlic. Simmer until appropriately combined and keep on heat until ready for use.

3) Prepare corn tortillas by softening them in very warm canola oil. PAT THEM DRY with paper towels, then stuff with the zucchini mixture and cheese. IT DOESN"T TAKE A LOT IN EACH TORTILLA. For casserole style preperation, place in baking dish side by side.

4) Once each enchilada is prepped, pour sauce over the dish. Add a thin layer of monterrey jack cheese to the top, and bake at 350 degrees for approximately 20 min, or until the sides of the casserrole dish are bubbling.





Obviously this is just a variation of sour cream & chicken enchiladas. There are many different variations possible. I thought long and hard about finely chopping the poblanos and making them a part of the sauce instead of jalapenos, and just adding jalapenos to the top as a garnish. This would have been great, but the sauce would have over powered the actual enchilada in greatness, so I left it as a filling to keep some body and flavor in the actual tortilla filling.

If you roast the poblanos over an open flame (or in your broiler for about 4 minutes a side), it will blister the skin. Then put them in a bowl and cover with plastic wrap for about 20 minutes. When you take them out the skin will come right off. They will be much more flavorful that way. You can do that with the jalapenos or any chili -- that's a common mexican cooking approach/secret. (I learned it from Rick Bayless)

 

[Crown Royal]

If you roast the poblanos over an open flame (or in your broiler for about 4 minutes a side), it will blister the skin. Then put them in a bowl and cover with plastic wrap for about 20 minutes. When you take them out the skin will come right off. They will be much more flavorful that way. You can do that with the jalapenos or any chili -- that's a common mexican cooking approach/secret. (I learned it from Rick Bayless)

I usually do that with green chiles when I cook them, and have another recipe with poblano sauce that I do that with, but for some reason I didn't even consider that for this recipe. I think that's a fantastic idea! Thank you!

 

[Crown Royal]

It's beyond amazing.

Took me a few months to get the recipe completed.

They make this dish at one of my favorite restaurants...it's prepared in front of ya...at the table...

You HAVE to try it.

I'll have to find a way to substitute the bacon. I don't mind the fish, but bacon I can't have. And I can imagine that a LOT of flavor is from the bacon.