Gosh that looks tasty LT^
Tonight I'm making thighs and Ratatouille based on this Serious Eats recipe..although I'll be using a good amount of HdP. (Herbs de Provence)
https://www.seriouseats.com/recipes...t-wonders-saucy-ratatouille-with-chicken.html
My younger daughter came for dinner tonight. I made a pork tenderloin marinated in garlic and Herbs de Provence. It was topped with a sauce made of reconstituted porcini mushrooms, shallots, cognac, cream and butter. We had Lyonnaise potatoes and steamed asparagus with the pork. Dessert was purchased Boston area pie cupcakes.
Yum everyone!
And Andy, did you save me a piece of that Boston Cream Pie? ...
toasted some Flour
Tortillas on the Gas Cooktop burner,
K, they were Boston Cream Pie cupcakes we bought locally. There is one left and it's my breakfast. Sorry.
Kgirl, those tacos look especially good. I always fire toast my flour tortillas for any application as it really brings out the flavor opposed to using the microwave for them.
GENIUS! Simply genius Andy!
Right K-L?!
This is the first gas range that I've owned and always wanted to char the Tortillas for Tacos.
On the gas grill didn't work out so well, they'd notoriously stick, no matter how well lubed the grates were
DH is in love with this version:
"Can we make Tacos like this all the time?"
Still not sure why it's taken me THREE YEARS to execute this technique
Yup, you definitely need a gas fired cook top to do this. It takes a little practice, and I've been teaching the SC that you must keep the tortilla moving on the grate with tongs. It takes a little practice but Burritos and Enchiladas are greatly enhanced with the method also. I think this method is great and not even anything to wash.