Wednesday, January 14, 2009

Brigid's Bachelor Chow

Wednesday Night
FOOD PORN Range Food.


Yes it's been a long few days. Minus zero temperatures. Several potential Darwin Award candidates if I were allowed to nominate. Hungry livestock. Hungry redhead. With seven ingredients you can have this ready to go in your oven to cook in only 10 minutes.

It heats up in 30 minutes while you put your feet up, or get some things organized in your shop. Throw on some sour cream and cilantro or eat as is. To feed a the post shootout crowd, your kids, your spouse, or just satisfy that Tex-Mex craving all by yourself with leftovers that freeze well.




Randy said...

I'll be waiting!

DanB said...

Yes, please. Looks awesome.

Brigid said...

Enchilada Casserole:

I whipped this up one time when I was visiting my favorite brother and he had a couple friends over. They all ate thirds and now keep asking when I'm coming to visit again.

3/4 pound hamburger.

1/2 package of the HOT breakfast sausage. I used Jimmy Dean

6 - 10 inch (fajita sized) flour tortillas.

1 can enchilada sauce (they just come in the one size).

1 cup good salsa (I like Mrs. Renfro's medium chipotle) plus 2 or three extra tablespoons.

4 cups bagged shredded cheese (I used a sharp cheddar Colby jack combination).

2 cups roasted corn. (Trader Joe's actually has frozen roasted con in a bag. . fire roasted it's extra sweet). . or you can roast your own corn kernels on the stove.
Place a dry, large cast iron or heavy nonstick frying pan over medium-high heat. Add the corn and cook, stirring often, until the corn begins to brown, 4 to 5 minutes. Remove from the heat and set aside.

Brown meat, drain and add cup of salsa and can of sauce. Set aside. Grease 13 x 9 pan. Put the 2 or three tablespoons of salsa on the bottom and spread around (this keeps the bottom layer of tortillas soft).

Lay two tortillas on top.Overlapping slightly. Top with 1/3 of meat mixture, 1 and 1/3 cup of cheese and 1 cup corn. Top with two more tortillas, 1/3 meat, rest of corn, and 1 1/3 cup cheese. Two more tortillas, then rest of meat mixture and cheese. Bake 350 degrees 30 minutes. (until bubbly around edges and cheese on top melted but not browned. Feeds 8. Cuts in 1/2 easily and freezes well.

aepilot_jim said...

The nice bit is this hotel has a kitchen of sorts. I might just try to whip it up tomorrow. I'm in the mood for something spicy.


Kate said...

Hi, Brigid

I enjoy your blog and wanted to add to the "food porn" portion. It's going to be nearly 0 here in KY for the next coupla mornings.
Here's something I made recently.
Postole – Kentucky style

9-12 tenderized pork cutlets ( I had 3 packages)

3 cans each of yellow hominy and white beans

1 large onion and 2 stalks of celery, chopped

1 large jar of salsa – your choice of brand and heat level

1 box of chicken stock or broth

Brown pork cutlets in olive oil and return to large stockpot. You can cut the meat up anytime. Season with McCormick California Blend garlic salt, pepper, bay leaves, basil and parsley. Start adding the rest of the ingredients and rinse the cans and salsa jar with just enough water to do the job and add to the pot. Bring it to a slow boil then turn down the heat and let it simmer. This is one of those throw together recipes when you need some comfort food fast especially during this cold weather patch. Make any changes you like – white instead of yellow hominy for example, chicken instead of pork, etc. I don’t think you can mess it up. I’ve had a horrible head cold and heated some of this up at 5:30 a.m. just so I could breathe.

Edit as you like. I'm not a shooter but enjoyed the turkey shoot.

Jason said...

damn, that looks good! Much better than the rabbit food I had for dinenr!

MauserMedic said...

Just beginning to cast, or been at it a while? Good way to get inexpensive practice rounds these days.

Brigid said...

Somerled - those are for .45.

MauserM - I'm brand new at this.

Garage has portable heater of some strength that goes out there when I need it. . and the garage is ventilated as it was a former workshop for the previous owner, but it DOES get cold around the floor.

Kate - mmm. Thanks. . Will have to try that. Welcome!

Lisa said...

And here I was wondering what to feed the missionaries---on second thought, maybe not. They'll never leave!


immagikman said...

God I love the smell of bullet molds after dinner ;)

DirtCrashr said...

Mmmm, long and shiny with three driving bands! It's like creepy-crawlers only harder! The smelter might keep you warm but be sure to have adequate ventilation and some blacksmith good gloves. I haven't tried that but I once spent a bunch of time doing lost-wax and centerfuge stuff with liquid-state metals...

copswife said...

uh. I thought I was hungry BEFORE I read about that and saw that photo.

Ted said...

I don't know why, but your bullet molds made me think of Jello. ;-)

Anonymous said...

Brigid, you give the best food porn. that's better photography than in the food mags. What cameras do you use? I'm partial to Nikons myself, tho its been years since I've done any serious shooting. Even with my guns too. the mushroom

Anonymous said...

It really is the "eye" isn't it. keep up the good work. the mushroom

J.R.Shirley said...

That looks GREAT for a cold day.