Thursday, July 08, 2004
SEAFOOD ENCHILADAS
As promised, and because I'm too tired to argue with Tony Alva today.
First of all, I just love enchiladas. The enchilada is as versitile as the taco or the burrito, you can put anything you want in them. Try to get fresh tortillas, but if you can't the supermarket will have them in the refrigerated section. Typically, and traditionally enchiladas contain cheese. This recipe omits the cheese because, well, I'm fishy about fish and cheese. It just doesn't seem right.
Anyway, let's begin with the plum sauce. I have no idea how to make plum sauce, this is what I came up with. Roast a couple plums in the oven. I'm not afraid of the broiler here, but you gotta keep an eye on them if you go that route. When their skins have cracked and peeled pull them out and let them cool. In a sauce pan melt a cup of sugar, as it melts add about a quarter cup of red wine. Dice the plums, trash the pits, and add the diced plums to the sauce. Bring it to a slow boil, then let it simmer while you get the enchiladas working.
In a sautee pan, heat some olive oil. When it is hot add shredded cabbage. Wilt the cabbage. Here you can add onions, chilles, garlic or anything else you might want. When the vegetables are cooked well through, add the seafood. I like shrimp and scallops for this, but again you can use whatever suits your purposes. When the fish is just about done.....
Take a small flat pan (skillet) and heat a good (4 tbsp) amont of olive oil. When it is hot take a tortilla and soften it in the oil. Now you need a baking dish. I like the brownie sized ones. Take the softened tortilla and lie it in the dish. With a laddle scoop some of the cabbage/fish concoction and place it on the tortilla.. Roll the stuff up inside the tortilla, trying to keep the seam on the bottom and pushing the enchilada to a side so it doesn't unroll. Repeat the process untill you fill the dish with enchiladas.
By this time the sauce should have condensed a bit, and the plums bits should have broken down some. Using a laddle or spoon drizzle the sauce on the enchiladas. Bake them for about fifteen minutes somewhere around 375 or so. Serve and enjoy.
Other suggestions....potato and sausage, chicken mole, pulled pork and chilles.
As promised, and because I'm too tired to argue with Tony Alva today.
First of all, I just love enchiladas. The enchilada is as versitile as the taco or the burrito, you can put anything you want in them. Try to get fresh tortillas, but if you can't the supermarket will have them in the refrigerated section. Typically, and traditionally enchiladas contain cheese. This recipe omits the cheese because, well, I'm fishy about fish and cheese. It just doesn't seem right.
Anyway, let's begin with the plum sauce. I have no idea how to make plum sauce, this is what I came up with. Roast a couple plums in the oven. I'm not afraid of the broiler here, but you gotta keep an eye on them if you go that route. When their skins have cracked and peeled pull them out and let them cool. In a sauce pan melt a cup of sugar, as it melts add about a quarter cup of red wine. Dice the plums, trash the pits, and add the diced plums to the sauce. Bring it to a slow boil, then let it simmer while you get the enchiladas working.
In a sautee pan, heat some olive oil. When it is hot add shredded cabbage. Wilt the cabbage. Here you can add onions, chilles, garlic or anything else you might want. When the vegetables are cooked well through, add the seafood. I like shrimp and scallops for this, but again you can use whatever suits your purposes. When the fish is just about done.....
Take a small flat pan (skillet) and heat a good (4 tbsp) amont of olive oil. When it is hot take a tortilla and soften it in the oil. Now you need a baking dish. I like the brownie sized ones. Take the softened tortilla and lie it in the dish. With a laddle scoop some of the cabbage/fish concoction and place it on the tortilla.. Roll the stuff up inside the tortilla, trying to keep the seam on the bottom and pushing the enchilada to a side so it doesn't unroll. Repeat the process untill you fill the dish with enchiladas.
By this time the sauce should have condensed a bit, and the plums bits should have broken down some. Using a laddle or spoon drizzle the sauce on the enchiladas. Bake them for about fifteen minutes somewhere around 375 or so. Serve and enjoy.
Other suggestions....potato and sausage, chicken mole, pulled pork and chilles.
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