[CH] Mad Scientist Mode
Alex Silbajoris (asilbajo@hotmail.com)
Tue, 16 Nov 2004 00:29:24 +0000
Tonight I will make pork enchiladas.
Steaming cauldrons, bubbling beakers...
First, yesterday I cooked some pork shoulder in a crockpot with some sweet
bbq sauce from Harold James of mason-dixon spice co. Done.
Today, I hit the grocery store and my cabinets. I shredded the pork and
mixed in a can of Ro-Tel diced tomatoes and green chiles.
(Now, before you say "Clean-up in Aisle 7" I shredded the meat at home, not
at the store.)
Next, a few purchases: La Preferida enchilada sauce, yawn, a bit expensive
at $1.99 for a can. I'lll heat this and use it to soften the corn
tortillas.
Then, for the sauce, Goya Sofrito, complex spice flavor of herbs. Next, La
Preferida Chile Ancho Mexican Cooking Sauce, very nice flavor! Next, La
Victoria Red Taco Sauce, what catsup should be (actually what "chile sauce"
which is indestinguishable from catsup should be)
This will be topped with the Helluvagood Japaleno Monterey Jack cheese. The
rest of the evening will be settled between a hot oven and a cold night.
"But, but!" you sputter, But Alex, where's the heat?"
*Barry White voice* "Ohhhh yeah" I think I can find some sort of hot sauce
in this household.
Well, enough of this! It's a cold night, I'm cold, and I want to fire up
the oven!
- A