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Old 12-05-2015, 02:58 PM   #1
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What's on your plate? Saturday 12/5/15

We're going southwest tonight, inspired by a local restaurant that has become popular enough to expand into 3. Roasted poblano chilis, corn, onions, all sauteed, cooled, mixed with Chihuahua cheese, creama and used as filling for soft tacos, quesadillas or burritos. We're going with burritos tonight.

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Old 12-05-2015, 03:01 PM   #2
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I have never heard of Chihuahua cheese.
We are having pork chops and no clue what else.
Just looked it up.
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Old 12-05-2015, 03:11 PM   #3
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Some fresh garlic sausage cooked up with peppers and onions, Shrek's over cheesy grits, mine over zoodles (zucchini noodles).
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Old 12-05-2015, 03:12 PM   #4
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Made a cassoulet (from a recipe) starring sausage, bacon, red wine, cannellini beans, tomatoes etc. OK but needs tweaking. Had it with fresh, crusty baguette.
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Old 12-05-2015, 03:33 PM   #5
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Fresh swordfish on the grill, baked potatoes, broc.
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Old 12-05-2015, 03:41 PM   #6
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I am cooking a pork tenderloin in the rotisserie. I put 3 different kinds of green chilies in the bottom of the rotisserie. When the roast is done I am going to turn it and the peppers into pozole.
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Old 12-05-2015, 04:10 PM   #7
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Easy to put together despite a lot of ingredients, only two words, but they're a mouthful: Tamale Pie.
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Old 12-05-2015, 04:33 PM   #8
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I haven't had Tamale Pie in an age Whiska! Love it! I have a recipe I posted somewhere around here.

Tonight we're having boneless brined pork chops, pan fried and finished in a Dijon cream sauce, and two big beautiful artichokes.
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Old 12-05-2015, 04:40 PM   #9
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A cheeseburger, side salad and cold tea.
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Old 12-05-2015, 04:58 PM   #10
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Quote:
Originally Posted by Kayelle View Post
Tamale Pie Love it! I have a recipe I posted somewhere around here. .
Thanks! I do have a copy of your recipe and Zhizara's plus my own, so I am well armed. Probably won't follow any of them other than cooking times. Somehow I have the urge to make something in a layer over the meat/ veggie mix and before the corn bread topping. I think a small green salad on the side with some sliced small tomato and sliced radish for Mexican colors. I am in a fiesta kind of mood today.


And if I may return the complement, I haven't made a Dijon cream sauce on pork in ages. It is very simple and most tasty!
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