Didn’t know that!! Thanks the information.
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Dang, how could I forget to look to the sky.
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Because we were paying homage, face down, schnarfling up our pasta. 
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That might be better than the tropical island one might be stranded on for eternity, with 3 objects of one’s choosing. Or 1 type of food forever.
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I’ve decided that it’s all in the olive oil swirl!
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Decided I wanted something hearty tonight to go with the Nor’easter we’re currently enjoying. Pork tenderloin stuffed with a mixture of breakfast sausage, apples, onion, gruyere cheese, sage and rosemary, cooked sous vide at 137 for a couple of hours then browned quickly on the stove top. Green beans sautéed in browned butter with toasted almonds and caramelized lemon juice alongside, plus a 2018 Saperavi from Standing Stone Vineyards in the Finger Lakes. A winner!
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Husband coming home from the country so I’m cleaning out the fridge. Morphing Joe’s Special into Joe’s Kitchen Sink. → beet greens, maitake mushrooms, ground beef, egg, fresh goat cheese.
Smelling good but a little pale.
Gave it flourish of Turkish red pepper relish. Salut!
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That sounds de.lic.ious!
IP beef and barley stew, leaning heavily on Melissa Clark and ATK. Pretty dang good. Served with French rolls hot from the oven. Windy weather food.
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Spaghetti and meatballs. But what makes this one special is that 80% of the tomato sauce is from my garden tomatoes that stayed green and didn’t ripen before the season ended. Some were hard and dark green, others pale with some blush. Many many tomatoes in all. They got roasted with evoo s&p in batches over multiple days. Then today, I pureed them in the blender with a single can of diced tomatoes. Those went into a pan with garlic, red pepper flakes, and oregano that had been toasted in a little oil, and then just bubbled on stove for a couple of hours with the meatballs. And no garden waste!
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Breakfast for dinner: Eggs Benedict with asparagus. Instead of poaching, I steamed the eggs using a Jacques Pepin method. They came out perfect. And yes those are homefries though it looks a little like rice!
To drink: Stoli and cranberry juice.
Hope everyone in the northeast is staying safe in the Nor’easter. Town over from me flooded pretty badly this morning and now it’s pouring again!
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This is my favorite red enchilada sauce.
6 garlic cloves, unpeeled
16 medium dried guajillo chilies (or combo) (about 4 ounces)
1 teaspoon dried oregano (preferably Mexican)
1⁄4 teaspoon black pepper, fresh ground
1⁄8 teaspoon cumin, fresh ground
3 2⁄3 cups meat broth (beef, poultry or fish depending the use of the sauce) (can sub beer for part of the liquid)
1 1⁄2 tablespoons vegetable oil or olive oil
1 teaspoon salt, approximately, depending on how salty the broth
1 1⁄2 teaspoons sugar, approximately
Set a heavy ungreased skillet or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed, a few small spots will blacken, about 15 minutes. Cool, slip off skins and roughly chop.
While the garlic is roasting break the stems off chilies, tear chilies open and remove seeds, for the mildest sauce remove all stringy light colored veins. Finish and remove garlic if you haven’t done so. Toast the chilies a few at a time on your medium-hot skillet. Open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them and do the same (If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that they are burnt).
Transfer chilies to a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard.
In a food processor or blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving). With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.
Heat oil in a medium-sized pot (4 quart) over medium heat, when hot enough to make a drop of the puree sizzle sharply add the puree all at once. Cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes, taste it: You’ll know it is done when it has lost that harsh raw-chili edge.
Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. If the sauce has thickened past the consistency of a light cream soup, add more broth. Taste and season with salt and sugar - Salt to brighten and focus the flavors, sugar to smooth any rough or bitter chili edges.
Covered and refrigerated the sauce will last about a week. If you freeze it you will need to re-boil it to bring back the lovely texture.
Other chilies you can use - An equal amount of New Mexico chillies can replace the quajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.
I don’t know where I got this from originally but it’s my go-to now. it may seem like a lot of steps but it’s a nice rainy-day project. and i’ve tried others, but again, this is my favorite. whatever you choose, though, I’d just say stay away from recipes that add tomato.
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That looks perfect!
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Was thinking about red enchilada sauce today
Your recipe looks fantastic. Thank you. I’ll be planning enchiladas for Thanksgiving.
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Yes, you are quite on target !
Great for dunking some baguette slices too !
Have a nice day ahead.
Yeah, this was WAY more than I did - I made a roux with olive oil and flour, then added chili powder, cumin, garlic powder, onion powder, and THEN added crushed and diced tomatoes (for a slightly chunky sauce), water, and canned green chiles. Let it all simmer for 20-30 minutes to thicken.
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Made baguettes yesterday, one with sesame seeds. The dough sat in the fridge for two days because our power was out so I couldn’t bake them (fridge was only thing that was working.) Turned out so good.
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Thank you. I’m going to give it a try!
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