Stacked Enchiladas

This Enchilada dish is from my great grandmother, my grandmother, my mother and I. It is not folded and stuffed; it's stacked.  It takes a little time to prepare but it is a really great dish.  No meat so you can serve it during Lent.

Stacked Enchiladas

1 tablespoon olive oil

2 garlic cloves, or to taste, minced

4 10.7-ounce cans red Enchilada sauce

36 7-inch corn tortillas, dried at room temperature for 30 minutes

Vegetable oil for frying

3-4 cups sharp cheddar cheese, shredded

2 large white onions, finely diced

1 6-ounce can small black olives, minced in food processor

1/2 teaspoon corn starch

Garnish: Chopped green onion, sour cream

Preheat oven to 350 degrees F.

In a medium sauce large skillet, cook the garlic in the olive oil over moderate heat, stirring, until it is fragrant, stir 3 cans of the red Enchilada sauce and bring to a slow simmer.

In an iron skillet, heat 1/4 inch of the vegetable oil over moderately high heat until it is hot but not smoking. In it, fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened, and transfer them with tongs as they are fried to paper towels to drain.

Using tongs, dip fried tortilla into Enchilada sauce and place on a cookie sheet. Place a small amount of cheese, then onion, then olives on tortilla; repeat five times, until you have a stack of six tortillas; repeat until you have six stacks.

Place cookie sheet in oven and bake until cheese in melted and edges of tortillas are just browning, about 20 minutes. Rest on counter 5 minutes and cut each stack into four wedges. Serve wedges with extra Enchilada sauce.

Pour remaining can of Enchilada sauce into a small bowl and mix with cornstarch, add to remaining Enchilada sauce used for dipping and bring to a boil. Pour sauce into a serving pitcher and serve with Enchilada stacks.

Garnish with chopped onion and sour cream as desired.

Cooks note: If you serving people who do not like onion or olives you can make two stacks as above, two with just cheese and onion and two with just cheese.

Sriracha Mayonnaise

There are times when you just need a spiced up mayonnaise for those French Fries you just cooked up for a "Snap" (snack and a nap) and Sriracha Mayonnaise is a good way to go.

Now you can let your "Martha" loose and fix this mayonnaise the hard way or you can listen to you "Tim" and make it the easy way.  My "Tim" wins most of the time . . .

Sriracha Mayonnaise

The Hard Way

2 large eggs

4 tsp. Dijon mustard

2 tsp. white wine vinegar

1 tsp. sea salt

2 cups grape seed oil

2 cups Homemade Basic Mayonnaise

1/2 cup Sriracha hot sauce

2 tablespoons sweetened condensed milk

Homemade Basic Mayonnaise: Add the eggs, mustard, vinegar and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

Sriracha Mayonnaise: Add the mayonnaise, Sriracha and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

The Easy Way

2 cups store bought Mayonnaise

1/2 cup Sriracha hot sauce

2 tablespoons sweetened condensed milk

Add the mayonnaise, Sriracha and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

Grandpa’s Scalloped Potatoes

This recipe goes way back to my great grandmother Victoria and IT is the families go to comfort food.  We serve it as the entree with only a green salad to  go along.  My grand children call it Grandpa's Scalloped Potatoes to friends but within the family it's better known as Ooey Gooey Cheesy potatoes.

Grandpa’s Scalloped Potatoes

Aka Ooey Gooey Cheesy Potatoes

4 to 6 large russet potatoes, peeled

1 to 2 large onions

3 cups medium-sharp cheddar cheese

Flour

Butter

Salt and Pepper to taste

Whole Milk

Preheat oven to 350 degrees F.

Starting with four potatoes and 1 onion; slice potatoes nto 1/8-inch slices. Cut onion in half top to bottom, peel and cut each half into 1/8-inch moon shaped slices; break up into pieces.

In a large casserole create a layer of potatoes, onions, and 1/4-cup cheese. Sprinkle with 1 tablespoon flour, dot with 3 teaspoons of butter and season with salt and pepper to taste. Continue layering until top of casserole is reached. For last layer, use 1/2-cup of cheese.

Pour milk over casserole until milk reaches about half-way up the side of the casserole dish. Place in oven and bake 30 to 45 minutes or until cheese on top of casserole is melted and potatoes when pierced with a knife feel soft.

Buttermilk Fried Chicken

My mother got this recipe from a friend when I was young and its been a family favorite ever since.  Soaking the chicken in buttermilk helps the flour adhere to the skin giving you a thick and crispy finish.  The thick coating also gives you a moist interior. This chicken is VERY yummy.

Buttermilk Fried Chicken

1 3-pound chicken, washed and cut into 8 serving pieces

Salt and pepper

2 cups all-purpose

2 tablespoons baking powder

2 tablespoons paprika

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

3 eggs

1/3 cup milk

Peanut oil, for frying

Wash chicken and dry with paper towels. Cut into 8 pieces--2 legs, 2 wings, 2 breasts, 2 tights; cut out back and discard.

Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a bowl, covered with plastic wrap, in the refrigerator. One hour before cooking remove plastic wrap and pour 2 cups buttermilk over chicken. Replace plastic wrap cover and put chicken back in refrigerator.

Place the flour in a 1 gallon plastic kitchen storage bag; add baking powder, paprika, garlic powder, salt and pepper.

When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, and then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.

Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes.

Place chicken breasts and wings into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Remove the chicken from the oil and drain well on brown paper bags. Cook the legs and tights; allow cooking on the first side about 9 minutes and on the second about 7 minutes, until brown and crispy.

Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.

Note:  If you have one a electric frying pan set at 350 degrees F will do just as well as a cast iron frying pan.

Ampalaya Con Carne at Tausi

Ampalaya or bitter melon is a favorite vegetable in the Philippines and when mixed with beef and fermented black beans make a delicious dish.  This is one of my favorites.

Ampalaya Con Carne at Tausi (Bitter Melon with Beef and Fermented Black Beans)

2 small Ampalaya (bitter melon/bitter gourd)

1 small Onion, cut in half and sliced crosswise

2 tablespoons Ginger root, juilenned

2 Garlic cloves, peeled and smashed

1/4 cup water

1 tablespoon Soy sauce

1 tablespoon MSG

Corn oil for stir-frying

1/2 pound beef loin

3 tablespoons canned fermented black beans (tausi), drained and rinsed

2 tablespoons Soy sauce

1 tablespoon white sugar

1/2 teaspoon salt

1 tablespoon Cornstarch

1 tablespoon Asian Sesame oil

2 Garlic cloves, peeled and smashed

Prepare the Ampalya by cutting it in half lengthwise and removing the seeds with a spoon making sure the white membrane is scraped off also.  Cut into 1/4-inch diagonal slices and place in a bowl large enough to fit all of it.  Smother it with plenty of salt and add water just above the Ampalaya and let it soak for 20 minutes.   Rinse thoroughly and make sure all the salt has been rinsed off.

Prepare the beef lion by slicing across the grain into 2 x 1/2 x 1/4 inch pieces. Place pieces in a bowl with soy sauce, sugar, salt, MSG, Cornstarch, sesame oil and garlic; mixing well.

In a wok over medium-high heat saute beef, in batches, in 1 tablespoon corn oil for 15 seconds or until beef is no longer pink.  Repeat until all beef is done and place on a plate and reserve.

In the same wok heat 1 tablespoon corn oil, add garlic and ginger and saute for 15 seconds.  Add the Ampalaya and saute for one minute.   Add onions, fermented black beans and the beef with accumulated juice to the wok and saute one minute. Add water, MSG, Soy sauce, cover and let simmer for 6 minutes on medium-low heat or until Ampalaya is tender and most of the cooking liquid has dried out.

Serve hot with rice.

Pinakbet

Pinakbet is a Ilocano vegetable dish that I think is my favorite dish from the Philippines.  My wife's father was from Ilocano and taught his Tagalog wife how to make it.  Julie's mother then taught it to her and Julie taught it to me.  Now it's my turn to teach how to make this wonderful dish.

Pinakbet

2 tablespoons coconut or vegetable oil

3 garlic cloves, peeled and crushed

4 thin slices ginger root

1/2 cup onion, diced

1 pound lean pork loin,sliced thinly

1 tomato, chopped

2 tablespoons Bagoong Alamang (fermented Shrimp paste)

1/2 cup water

4-6 Japanese eggplants, sliced

2 medium Ampalaya (bitter melon/bitter gourd)

1/4 pound small whole okra, fresh or frozen, stems removed

1/4 pound Sitaw (Asian Long Beans)

1 small Camote (Sweet Potato)

Prepare the Ampalaya by cutting it in half leastwise and removing the seeds with a spoon making sure the white membrane is scraped off also. Slice into 2-inch pieces and place in a bowl large enough to fit all of it. Smother it with plenty of salt and add water just above the ampalaya and lit it soak for 20 minutes. Rinse thoroughly and make sure all the salt has been rinsed off.

Peel the Camote and cut into large bite size pieces.

Heat oil in a large pot. Saute garlic, ginger, and onions until tender. Add port and saute until browned.

Add tomatoes and Bagoong Alamang and cook for 5 minutes.

Add water and bring to a boil. Stir in eggplant, Ampalaya, okra, long beans and sweet potato. Reduce heat to medium-low and simmer for 15 minutes or until vegetables are tender and most of the cooking liquid has dried out, stirring occasionally.

Serve with steamed rice.

Note:

Instead of sweet potato an excellent substitute is Acorn Squash. Remove peel, cut in half and remove seeds. Cut halves into 1/2-inch rings, then quarter rings into pieces. Use where sweet potato is called for.

Crab Fondue

This is a family favorite at Christmas time and so yummy.

Crab Fondue

1 8-ounce package cream cheese

1 5-ounce jar Old English cheese spread

1 7.5-ounce can crab, drained, flaked and cartilage removed

2 tablespoons milk

2 tablespoons dry white wine

1 teaspoons Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon white pepper

French bread, cut into bite-size pieces

In saucepan over low heat melt together cream cheese and Old English cheese spread, stirring constantly. Sit in crab, milk, wine, Worcestershire sauce, garlic powder and white pepper. Heat trough. Transfer to fondue pot or chafing dish; place over burner set at very low.

Serve with bread pieces.

Makes 2-1/2 cups.

Note: May be doubled but do not double amount of wine.

Filipino Fruit Salad (Pinoy Buko)

At Christmas in my family nothing says tradition as much as Pinoy Buko or Filipino Fruit Salad. This is a creamy, sweet, tasty dessert made with many different kinds of canned and preserved fruits. It is a staple at many Filipino gatherings but in my family its for Christmas.

Filipino Fruit Salad (Pinoy Buko)

1 10-ounce jar maraschino cherries without stems

3 30-ounce cans fruit cocktail (or 1 #10 can)
1 20-ounce can pineapple chunks
1 15-ounce can mandarin orange segments
1/2 12-ounce jar coconut sport (macapuno)*
1/2 12-ounce jar sugar palm fruit (kaong)*
1/2 12-ounce jar pineapple gel (nata de pina)*

1/2 12-ounce jar coconut gel (nata de coco)*

3 unpeeled red apples, cored and diced

2 8-ounce cans Nestle Table Cream*
1 14-ounce can sweetened condensed milk
1/2 12-ounce jar or can of jackfruit (langka) in syrup*

*can be found in most Filipino or Asian grocery stores


Drain and rinse the cherries; drain all the jarred fruits except the jackfruit. Reserve.

Blend the jackfruit with its liquid in a food processor until smooth. Add the table cream and sweetened condensed milk, process until smooth. Transfer the mixture into a large mixing bowl.

Gently stir in the rest of the fruits. Mix until all the fruit is coated in the creamy, white mixture. Chill for several hours or overnight.

Serve cold. Refrigerate leftovers promptly.

Notes:

Macapuno comes in two types – strings and balls. This recipe calls for half a jar of Macapuno strings but you can use a quarter jar of strings and a quarter jar of balls or amounts to suit your taste.

Amount of fruit can be varied according to your taste.

Halved grapes, sliced bananas, sliced kiwi fruit, sliced strawberries may be added as well.

If dairy mixture is too thin add 1 cup slightly whipped heavy cream.

Meat Pie II

This is my beef version of a mini Meat Pie.

Meat Pie II

2 pounds stewing beef

6 small cloves of crushed garlic, chopped

1 medium onion, chopped (1 cup)

salt and pepper to taste

1/2 teaspoon thyme

1/2 teaspoon rosemary

1 teaspoon parsley

3 tablespoons all purpose flour

1/2 cup frozen peas

1 tablespoon water

1 cup chopped onion

6 small cloves garlic, crushed and chopped

Pie Pastry

Preheat oven to 350 degrees F.

Cutting stewing beef into small bite size pieces.

Add the beef to a mixing bowl. Next, add in the thyme, rosemary, parsley, all purpose flour, salt, and pepper. Using a spoon, mix until everything is well combined. Using your hands, continue mixing until the meat is well coated with the flour and spices.

Add some cooking oil to a preheated pan over medium heat. Add in the onion and garlic. Stir and saute them for about 2 minutes until the onions are translucent and they are fragrant. Place the beef in. Stir and simmer it for about 5 minutes until it begins to turn brown. Add peas and water, stirring to combine. Turn off the heat and set the beef aside.

Roll out the pastry into a fairly large piece. You can use store bought pastry if you wish. Place it over top of a small aluminum pie container (about 5 or 6 inches in diameter) and gently fold it in. Lift and tuck the edges. Do not try and stretch the pastry as it will shrink when baking. Using a pair of scissors or a sharp knife, cut the excess pastry away from the pie.

Scoop the filling into the pastry (be careful not to fill it too full).

Using remaining pastry, place it over the top. Using your scissors or knife, trim around the outside edge. Using your thumb and index finger, seal and crimp the top and bottom parts or the pastry together.

Place the pies in the fridge for about 1/2 an hour before you bake. This will allow the gluten to rest and prevent the pastry from shrinking too much.

Place the meat pies in oven 45 minutes or until the tops are nicely browned.

Remove the beef pies from the oven, serve, and enjoy.

Servings: 4

Meat Pie I

This a a ground beef version of a mini beef pie.  For best display and eating let pie set for 5 minutes after removing from oven and remove from pie tin to a nice plate.

Meat Pie I

1 pound ground beef

1 small onion chopped

3 cloves crushed garlic

1/2 cup frozen green peas

1/2 cup frozen corn

1 tablespoon worcestershire sauce

3 – 5 drops drops of Tabasco sauce

salt and pepper

Pie pastry

Preheat to 350 degrees F.

In a mixing bowl, combine the ground beef, onions, garlic, peas, corn, Worcestershire sauce, Tabasco sauce, salt, and pepper. Using your hands, or a wooden spoon, mix until well combined.

Place the mixture into a frying pan and saute until the meat just begins to brown. Turn off heat and set it aside.

Roll out the pastry into a fairly large piece. You can use store bought pastry if you wish. Place it over top of a small aluminum pie container (about 5 or 6 inches in diameter) and gently fold it in. Lift and tuck the edges. Do not try and stretch the pastry as it will shrink when baking. Using a pair of scissors or a sharp knife, cut the excess pastry away from the pie.

Scoop the filling into the pastry (be careful not to fill it too full).

Using remaining pastry, place it over the top. Using your scissors or knife, trim around the outside edge. Using your thumb and index finger, seal and crimp the top and bottom parts or the pastry together.

Place the pies in the fridge for about 1/2 an hour before you bake. This will allow the gluten to rest and prevent the pastry from shrinking too much.

Place the meat pies in oven for 40 to 45 minutes or until the tops are nicely browned.

Remove the meat pies from the oven and serve.

Servings: 3 – 4