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Thread: Last night's dinner

  1. #1
    Bob Terwilliger Guest

    Default Last night's dinner

    I finally got around to making the plantain soup and enchiladas last night.

    The plantain soup was made from mashed plantains with garlic, buttermilk,
    coconut juice, lime juice, diced ham, and cilantro. We had enough for three
    servings; I had the leftover serving with sriracha as a midnight snack. It
    was a bit on the sweet side, which was due to the plantains being
    yellow-ripe; that's why I had to balance it with the lime juice.

    The enchilada filling was shredded leftover London broil which was simmered
    with jarred "El Pinto" New Mexico chile sauce. (Lin picked up the sauce when
    she visited Christine back in June.) The enchiladas were rolled in softened
    corn tortillas, then half of them were covered with green sauce and half
    were covered with red sauce[1], sprinkled with colby-jack cheese, and cooked
    until gooey. The whole thing was garnished with chopped cilantro, and we
    served sour cream and chopped tomatoes on the side.

    To accompany the enchiladas I made a cucumber-melon salad, which Lin and I
    both liked very much. To start the salad I thinly sliced part of a red onion
    and put it into the salad bowl along with some red-wine vinegar. I peeled,
    seeded, and diced half a cantaloupe and a CSA cucumber and added them to the
    bowl. I seeded a red bell pepper, cut it into quarter-inch squares, and
    added it. Then I sprinkled on sea salt, a little bit of cayenne pepper, and
    a light grinding of black pepper. Drizzled on some extra-virgin olive oil,
    tossed everything around, and it was ready to serve. I had the leftovers
    from *that* with cottage cheese for breakfast.

    Bob

    [1] I mentioned the red sauce in a previous post. It's just pickled
    "giardiniera" vegetables puréed with chipotles in adobo.




  2. #2
    blake murphy Guest

    Default Re: Last night's dinner

    On Tue, 28 Jul 2009 14:27:12 -0700, Bob Terwilliger wrote:
    >
    > To accompany the enchiladas I made a cucumber-melon salad, which Lin and I
    > both liked very much. To start the salad I thinly sliced part of a red onion
    > and put it into the salad bowl along with some red-wine vinegar. I peeled,
    > seeded, and diced half a cantaloupe and a CSA cucumber and added them to the
    > bowl. I seeded a red bell pepper, cut it into quarter-inch squares, and
    > added it. Then I sprinkled on sea salt, a little bit of cayenne pepper, and
    > a light grinding of black pepper. Drizzled on some extra-virgin olive oil,
    > tossed everything around, and it was ready to serve. I had the leftovers
    > from *that* with cottage cheese for breakfast.
    >


    i have also taken to 'starting' the onions in the dressing (typically, a
    cucumber and onion salad) before preparing and adding the rest of the
    ingredients. probably the difference is slight, but i think there is one.

    your pal,
    blake

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