June 10, 2010
You may have heard of a little stretch of beach known as the Redneck Riviera. That would be Panama City Beach, FL. A town known for its abundance of spring-breakers, hairy backs and keg stands. After enjoying a to-go lunch staring at the sea, I believe it should also be known for its fish tacos.
The Mahi Mahi fish tacos at Schooners in PCB are the bomb. The grilled fish rests in flour tortillas and is topped with shredded cheddar-jack over a bed of key lime slaw. Get the black beans and yellow rice on the side, stick your feet in the sand and enjoy the sound of the ocean.
(Did I mention you can order them to-go and wait on the beach? They’ll call your cell when it’s ready. Oh, and ask for Wayne.)
June 6, 2010
Like my friend over at You are what you eat…or reheat, I love Mexican food. So, why not celebrate Cinco de Mayo in June? Jim mentioned seeing these mouth-watering enchiladas on Food Network, so I thought I’d surprise him and prepare them for dinner — along with refried beans and yellow rice. These are quite possibly the tastiest enchiladas I’ve had in my life…if I do say so myself.
Chicken Enchiladas with Refried Beans & Yellow Rice
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock (I like to use two cups of water and two ck bullion)
- Two cans red enchilada sauce
- Chopped cilantro leaves
- 2 cooked chicken breasts (I boil and shred)
- Freshly ground black pepper
- 10 large corn tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Refried beans, (I use canned and heat through)
- Yellow Rice, recipe follows
Preheat the oven to 350 degrees.
Heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of one can of enchilada sauce, some fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Begin assembling the dish. Take a large baking dish and a small one (I made this stretch into one a half casserole dishes) and smear the bottom with some of the reserved enchilada sauce. Now take the corn tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the enchilada sauce and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Refried Beans and Yellow Rice and sour cream.
Yellow Rice Ingredients:
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. (I throw everything into my rice cooker, turn on and it’s ready in 20 minutes.)