Jaymes

Since several people mentioned "flour tortilla enchiladas," thought I'd post a good (and simple, home-cooking type) recipe. Carne Seca Burros Carne seca means "dry meat." So, before you assemble your burros, you'll need to make the meat. Most Mexicans make this with a very dry cut of beef, often brisket. In Dutch oven, season brisket to taste with whatever you like on your beef. Add just a little water, to keep bottom from burning, cover, and cook on either stove top or in oven until meat is fully cooked and falling apart. Check from time to time to be sure there is a little water in bottom of pot, but remember that your goal here is to wind up with thoroughly-cooked meat without a lot of liquid. (Think 'baked meat.') Allow to cool down, then separate into pieces and cut into bite-sized strings of meat. For burros: 2 tsp olive oil 1/2 small yellow onion, diced 4-oz can green chiles, diced (or roast, peel, dice fresh ones) 4 stewed tomatoes, chopped 1 clove garlic, smashed and minced S&P to taste 2 lbs (approximately) carne seca 6 flour tortillas In skillet, heat oil and saute onion, chiles, tomatoes, garlic till "mushy." Add chopped carne seca and mix well. Correct seasonings. Cook, covered for 10 minutes, then uncovered an additional 15 minutes or so, stirring frequently, until flavors have blended and filling mixture is dried. I like cilantro and often add some after I remove mixture from heat. Warm tortillas and add meat. Roll up into burros. You can eat these as is, or place them into a casserole and garnish with little favorite red or green sauce, or a little cheese if you like, and heat briefly in moderate oven, if you want to serve them all at once and make a nice presentation. When I do that, I usually sprinkle a nice handful of fresh chopped cilantro over all just after I remove it from the oven.

Actually, my favorite way to prepare sweet potatoes is to just bake them a nice long time, until they get all caramelly, and then serve them with good butter and salt and pepper. But to me, making the kids happy at holidays is pretty important. Especially kids like mine, who have been dragged around the world their whole lives. "Tradition" may be intangible but, along with the physical stuff we dragged along with us, it's the only "home" they've got.

I will certainly acquiesce to Suvir's vastly superior knowledge of Indian cuisine, including so-called "Anglo-Indian" dishes, when he returns. But, that said, I have prepared Country Captain for years. In the version I was originally given, and that I prepare (and frankly, in all of the versions I have seen), it is a thick chicken stew, usually prepared with raisins and almonds, flavored with curry, and traditionally served over rice. Although sometimes, I served it over noodles in my house because one of my children was not fond of rice. For some reason, I associate this dish with the U.S. South. Most of the cooks that I know prepare it often are Southern, including the one who first gave me my recipe. Edit: Sometimes if, at the last minute, I discovered I was out of both rice and noodles, I'd serve it over toast, or even biscuits. My recipe was way too moist to just put on a plate with nothing to sop up the juices -- although I suppose I could have cooked it more to have evaporated all of the juices, but I don't think it would be as good. I did, from time to time, serve it without a starch, in which case, I did serve it in a bowl of some kind. Additional Edit: It is true that your thread was about Chicken soups and in my mind, I expanded that to include stews as well. Perhaps I should not have done that.

Is Country Captain not a thick, Anglo-Indian curry-like chicken stew traditionally served over rice or sometimes noodles???

I was just reading that the best Tex Mex is at Original Ninfa's on Navigation Blvd. in Houston. Haven't been but hope you can satisfy my curiousity. Original Ninfa's has been batted around considerably in several of the various Houston threads. I think the final consensus is that Mama Ninfa was unceremoniously disconnected with all of the Ninfa's a short time back, and since then, the restaurants have descended into the morass of "dammed adequate" mediocrity so common in franchises. If you peruse the four or five or so Houston threads, there are several other options which eGulleteers deem to be better choices.

Hope Suvir stops by and elaborates a little on the delicious soups of India. And also, Mulligatawny and Country Captain. Although I feel pretty sure that both of these two latter famous chicken soup/stews can be traced more closely to Brits having gone "out" (as they say), rather than to native Indian cooks/chefs.

Done.

I think I should change my signature line to read, "Now I am no expert on this, but..." Regarding African chicken soups/stews... Now, I am no expert on this, but, my father traveled to and lived briefly in several African locales when I was young. And he made quite a few different types of African chicken dishes. So I can just tell you what he said and did. In Africa, peanuts are usually called "groundnuts" and they cook with them a great deal. In Africa, they often make their own homemade peanut butter (start by roasting peanuts), and use it in their cooking. Again, my Dad made several kinds of chicken from various locales in Africa - Tangine (the famous chicken/olive/ginger dish from Morroco), etc., but one that I often prepare begins by browning a cut-up fryer in peanut oil, along with two onions, quartered, and two cloves garlic, smashed and chopped. Because I like whole cloves of garlic, sometimes I just peel them and drop in a handful of the whole cloves. After the chicken is nicely browned, add a little water, just to cover, and some chopped fresh tomatoes. Cover and simmer until chicken is cooked through. Then, take a can of tomato paste and a cup of chunky peanut butter ("natural" peanut butter is best, if you don't make your own) and put them in a bowl. Keep adding broth from the soup to the bowl and beating until tomato paste and peanut butter are smooth, and add them to the stewpot. Correct seasonings - I always add some kind of pungent chile or pepper to this - either those little red dried peppers you get at Asian markets, or ceyenne or something - and salt of course - and some ground black pepper. Also, I usually add a pinch or two of curry powder. Not too much - just enough to kick up the flavors a notch. Allow to simmer for a bit until the soup is heated through and the flavors are nicely melded, but don't cook too long or allow to boil or the tomato paste can become bitter. These soups and stews and other chicken-groundnut/peanut dishes are very common and typical of Africa. Mine is quite basic. I'm sure if you did any kind of a search, you could find literally hundreds of similar recipes from the African subcontinent that you can experiment with in order to develop a superior, more complex dish than this one. The Sengalese make a good chicken soup that can be served either hot or cold. It's creamy - made with milk - and enhanced with lemon juice and curry and garnished with toasted coconut. (I'd give you my quicky version, but it includes the words, "can of Cream of Chicken Soup and a blender," so you can see why I am totally unable to post it here). EDIT: I would go ahead and risk the derision but, with the new policy, after I thought better of the mention, I would be incapable of returning and deleting it, and therefore my name would be inextricably linked forever with the words, "can of Cream of Chicken Soup."

I find it absolutely fascinating how many people in this thread have said some version of their mother being a dutiful, but less-than-enthusiastic cook. I know mine was (and is). And that Dad, or maybe granny was the one with the imagination and enthusiasm. What can this mean? Does the day-to-day drudgery of turning out assembly-line meals take THAT much out of you??? Of course, in my own family, I did all the cooking with a great deal of fun, and an eagerness to explore new ideas and cuisines. All my former husband ever did was to occasionally burn a chicken or two out on the BBQ and then take credit for the entire meal. So, our experience didn't fit this mold. But so many others? What's going on here? How does it happen that so many of us that, by the very fact of our being here, love food, were reared in households where Mom was simply and joylessly going about doing her duty?

Endlessly fascinating topic. Great thread. It seems to me that just about every country (except perhaps for Arctic) has some traditional, national chicken soup/stew for which they are famous. Coq au Vin comes to mind for France, and the African chicken stews and soups that we make with peanut butter are so very flavorful and delicious. In the Philippines, Chicken Adobo, with its tangy vinegar- and ginger-based broth is marvelous, and a favorite in my house. Yum. Chicken soup.

Sladeums - Since you are so fond of chiles, I suggest you try the Green Chile Enchiladas. As I just said in the post explaining the difference between them and the tomatillo-based green sauces, you might really enjoy the richness of a sauce that is really not much more than these mild chiles themselves. I'd love to hear what you think of them.

I totally agree. I AM a hoot. Also, the thing about the sugar to me is that with more sugar, the first sip may taste better, but it doesn't take long before the sweetness is cloying, and then downright unpleasant. I always like a less-sweet drink if I am going to slurp down much of it. And, I DO enjoy slurping down several glasses of gluhwein on long winter evenings. Or would, if I ever had any long winter evenings anymore.

I'd say this recipe is quite traditional. There are several similar recipes in the 'Mexican regional cooking' thread in the 'Mexico' board, and, I think, in the 'chilaquiles' thread, also in the 'Mexico' board. And, for those who are tomatillo-ly challenged, but want to try some of these recipes, see if your store carries Herdez brand Salsa Verde - an excellent subsitute if you cannot find fresh tomatillos in your area.

The sauce comes out green. And since 'enchiladas verde' means, 'green enchiladas,' you could say that this recipe is that. However, it is really green CHILE enchiladas, so the woman who gave me this recipe (decades ago, I should add) referred to it as "Enchiladas Chiles Verdes." This particular sauce is green-chile based (although as I said, I sometimes use a bit of red for color). It isn't a smooth sauce, but rather chunky - with the chiles taking on the consistancy of what most norteamericanos think of as the sauce/vegetables that arrive atop a plancha of sizzling fajitas. I, too, love the tang of tomatillos, but it is quite pronounced, and would overpower the flavor of the chiles in this particular dish. The flavor of these enchiladas is more like a chile relleno - mild - with the green chiles as the star - nothing much to get in the way of the chile/cheese flavors. I've served it very often through the years to groups of guests that include a large number of children, or other people who have expressed a less-than-fond-feeling for the famous spicier dishes of Mexico. But always, I serve a small dish of sliced, pickled jalepeños alongside for those who wish more picante.

Not really - I will say that in this case, as in most of my cooking, I start off with the most difficult and complicated version I can find. And then, once I get the hang of that and know what it's supposed to taste like, I begin to shorten and simplify until I get to something that I can and will make often. This soup is so good that all you have to do is to get the main flavoring ingredients right, and even less than world-class-restaurant-kitchen efforts still turn out flavorful and rich. Of course, this, like most soups, ratchets up in quality directly as related to the quality of the chicken broth upon which you base the final product.

Wow. CathyL, I adore you. Not only do I appreciate your prompt response to my post, thereby saving me from the public humiliation of 'thread ignore-dom,' but I have immediately discarded my gluhwein recipe in favor of yours.

I often buy those rotisserie chickens in the markets. By myself now, and I can get several quick and easy meals from one. And then, with the carcass, make soup. First favorite: tortilla soup, to which I add a nice squeeze of lime. Second favorite: Avgolemono, the famous chicken/lemon soup of Greece. Interesting - both soups have a healthy dollop of citrus.

When I saw the thread title, "Winter Warmers," I immediately thought of strolling through cold, wintery Germany. Whether you're perusing the Christkindlesmarkts, or relaxing after a ski run, or just running an errand in a small village, you're bound to come across the heady, soothing aromas of someone steeping Gluhwein. And holding a comforting glass of it is the best way to warm up chilly hands. I've seen many recipes for this. Most involve making a spiced syrup beforehand, and then adding it to the wine. Some recipes even use tea. Do you make mulled wine? What's your recipe? Any good Gluhwein memories?

My grandmother and all "cooking" relatives always made their cornbread in a heavy cast iron skillet. It tastes just like whatever your particular recipe for corn bread taste like if it were NOT baked in a skillet. The reason for the skillet (according to my grams and other cook-friends) is primarily that it's nice and heavy and you can get it really hot with a little grease/fat in it, and then when you pour your batter into the hot pan, you get a nice crunchy crust, which you don't if you just use a regular baking pan. We often add corn - any type - I like to add the canned southwestern corn that has green and red peppers in it, or some chunky salsa or pico de gallo, or any kind of chopped chiles, onions, etc. Corn bread is, in my experience, difficult to mess up and even the simplest and most basic is delicious. And the next morning, people in the South often have corn bread cereal (crumbled corn bread with or without sweetener like sugar or honey or molasses and milk poured over) or cornbread salad, which is delicious. Cornbread Salad 1 pan (8x8) cornbread, baked, cooled & crumbled (for ease, just use 1 box Jiffy or other favorite cornbread mix) 1 cup chopped fresh tomatoes 1 cup chopped celery 1/2 cup chopped green bell pepper 1 bunch green onions with tops, chopped 1 cup mayo or Miracle Whip S&P to taste Combine all ingredients thoroughly, cover and chill overnight There's a southwestern version where you use Mexican-style cornbread mix, and you can add some canned (drained) kidney, pinto, chili or Ranch Style beans. Many people add a can of corn, also drained. Some use 1 pkg Hidden Valley Original Dressing mix (prepared) instead of the mayo or Miracle Whip. A friend always puts in 1/2 C chopped sweet pickles, or some sweet pickle relish, and 1/4 cup sweet pickle juice. Lots of the "church potluck" women top this with some grated cheese, either Cheddar or Parmesan. I've also seen crisp bacon pieces, and pimentos, and pecans. This is very versatile - and you can add pretty-much whatever you want. It is really, really good though - and a nice substitute for potato salad at BBQs and hotdog/hamburger cookouts.

At the Rutherford Grill - in Rutherford Calif, (wine country) I had an appetizer cornbread in a skillet. It was not the type of cornbread you'd serve "along with" - as in: along with beans, bbq, chile, etc. It was very fancy, creamy, cheesy, bacony, and as I recall, kind of sweet (noticed Emeril's recipe had no sugar). Has anyone else had that cornbread? Or something like it?

I'd love the cranberry-walnut sauce recipe if you have it available.

Is there a recipe here somewhere for those bourbon prunes? Suspect they'd be fabulous at a Christmas party.

I may have missed something, but do you mean Poblanos? Or do you also use Anchos interchangebly w/ the fresh green chile? I'm not sure, let me know. I am not the chile expert that you are. One thing I've discovered is that chiles are called different things in different parts of the country. But, that said, it is my understanding that in some areas plobano chiles are called "ancho" when they turn red. So, strictly speaking, I should have said that I use poblano or Anaheim chiles, although I do throw in an ancho sometimes (or even a red bell pepper) for color. Of course, in real life, what I really do is to go to the store and see what is on sale and what looks big and fat and ripe and tasty. Most often green, sometimes red, sometimes yellow. I can see why this is confusing. What I'd really love is for you to help us out here a little and tell us what you think would be best for this particular green chile sauce - something mild and very flavorful.

Yes and I like it, too. And I know that taking a can of tomato sauce and adding a few ingredients sounds too easy to be any good. That's what I thought, anyway, the first time mi amiga told me to do it. But that's what I do now - so haven't bought Las Palmas or other enchilada sauce for a very long time now. I generally make my own salsa and after they grew up and left home, my children couldn't get the hang of not having it around so all three of them make it as well. But, when I'm just too tired, or not in the mood, I agree with you that Herdez Casera or Verde is the best of the mass-produced brands. Also, I want to say that every single recipe posted here looks wonderful to me. And I will be trying them very soon. The enchiladas mariscos (seafood) that Dana mentioned do look as though they could have come right from a Mexican kitchen to me, although I don't recall seeing crayfish on many Mexican menus - it would probably be shrimp and other kinds of seafood - but other than that, I've eaten very similar things all over Mexico, particularly in some of the west coast beach towns. And they sound delicious. But, even if crayfish are not normally used in Mexican cooking, I'm sure they're exceedingly tasty in your enchiladas, and when Mexican cooks can get their hands on them, they'd be quite happy to include them in their seafood preparations. I try to fix ethnic dishes in the spirit of the culture, but not get so bogged down in "being authentic" that I sound like that tiresome nag Karen on Frontier House. Jin - thank you for the compliment. This thread was actually Snowangel's idea, and it has turned out so good. I mean, just look at these ideas! Potato enchiladas, and Cojito and chiles and radish and the hits just keep on coming!

True Mexican cuisine is a marvel.