Grog and Vittles

Food and Spirits by an Vegetarian in Atlanta

Sunday, March 18, 2007

Cheese and Pepper Enchiladas, Fried Jalapeños, and Sauteed ZucchiniCorn

Today we're making food from Mexico.

Main Dish: Cheese and Pepper Enchiladas

This is out of Sundays at the Moosewood Diner. We wanted something simple that dealt with the fact many fresh veggies are not yet available in stores. We use the fresh corn tortillas that are sold throughout the US. They come in a stack and cost about 2 cents each.

Inside they will be filled with chilies, bell peppers, cream cheese, cheddar cheese, cottage cheese and onions. They will be doused in a homemade enchilada sauce made from onions, coriander, cumin bell pepper and chilies.

We will serve them on a bed of rice (as suggested).

Fried Jalapeños

This is an amazingly simple dish stolen from Willy's Mexican Grill. They have something on their menu they called jalapeño poppers. This is a misnomer. A jalapeño popper is a stuffed jalapeño that is fried. What they serve at Willy's isn't stuffed (or even breaded).

They slice longitudinally through the jalapeño in two different directions, leaving parts all connected at the stem, dangling in 4 parts. You then take this and throw it in a fryer (stem and all). You then let it fry till soft, then remove, dry some residual oil off of it then salt and squirt lime juice over it. They're delicious and the frying lessens the heat of the jalapeño quite a bit. They are priced at 50 cents at Willy's, which is quite a bit of markup from my calculation.

Sauteed Zucchini Corn

After not finding something simple enough to complement this rather simple meal, we decided to take to the internets and look for something tasty or tasty enough once adapted. We found this misnamed dish. There is nothing slightly casserolish about this dish, but I think it can be turned into something tasty.

First off, while butter would be tasty and work well with the corn (evoking the "buttered corn on the cob" idea), I think the dish would be just as tasty if lighted up a bit. So we're going to substitute olive oil here for the butter.

As "fresh" tomatoes aren't ripe, we elect to used canned diced tomatoes (which are). As we're going to lighten up and simplify the dish, a little bit of acidity in the dish (from the tomatoes) isn't a bad thing, so we're going to half the sugar. In addition, we're going to serve it with ribbons of chopped cilantro on top.

--Michael

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