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Duck Tacos

I had some of  that duck confit leftover and decided to do tacos with it.  I did an image search for “duck tacos” to get an idea of what sort of fillings would work and saw a lot of pickled red onions:These are pretty easy to make, a cup or so of vinegar, teaspoon each of salt and sugar, plus whatever seasonings you desire.  I used some peppercorns and a couple of cloves of garlic.  The sliced onions were wilted by dipping them into very hot water for a few seconds.  Stuff the drained onions into a jar with the vinegar mixture.  I have a glass hockey puck shaped weight atop the onions to hold them down.I also made a slaw with half a red cabbage, an equal amount of green cabbage, and some shredded carrot.  It’s seasoned with lime juice, cumin, brown sugar, minced garlic, paprika, cayenne, minced jalapeno, and olive oil.

h/t Art de Fete 

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Tidbits

Whoo Boy!  We got some rain last night, the thunder seemed constant all night long.  Bitsy just crawled out from underneath the sofa a few minutes ago.Here’s Gabe and Homer Kitteh messing about by the pond a couple of days ago.  It’s been down a little all winter long, several inches below the overflow pipe.  I haven’t looked this morning yet but it has to be up close, now.I’ve found that using a can of refried beans in my chili recipe really adds some body to it.  I used refried black beans in this but the regular refries from pinto beans should work fine.I’ve been making gravy from the chicken fat captured when I roast a chicken beer-butt style:I pour off the fat (and the water I’ve added to the pan) and refrigerate it to make separating the fat easy.  Make a roux of the fat and flour then add stock to make gravy.  You can also add milk to make it creamy but I don’t except when making it for a pot pie.  We eat half the chicken the first go, then bone the rest for later.  The carcass goes into the pressure cooker to make a stock, takes an hour at pressure rather than all day on the stove-top.Kittehs!  There are a couple of brand new momma cats at the shelter, they were brought in pregnant.  The shelter will eventually spay her but the kittehs have to be weaned first.  Mrs J says 6 to 8 weeks is normal.Rib steaks!  Sous vide is the killer app for steaks.  These spend the afternoon at 138 degrees in their vacuum sealed bags.  Kroger sells whole slabs of these, I slice and bag them with salt and pepper and then freeze.  They go right into the hot bath frozen.Another batch of cuties!  Mrs J says they had to open the overflow kitten room because they have too many right now for the dedicated kitteh nursery.

Carnitas Pizza

20160612_172223(1600x1200)This is on a basic wheat flour crust.  I suppose if you were to go all in on one of these you could make a crust with masa but I chickened out.  I spread refried beans over the crust as a sauce analog.20160612_173322(1600x1200)A good measure of roast pork was laid down over the beans along with tomato slices and fresh jalapenos (on my half only).20160612_173344(1600x1200)My first thought for cheese was sharp cheddar but I opted for queso quesadilla.  It’s a good melting cheese.  Quesadillas are named for the cheese, not the other way around.20160612_173606(1600x1200)I gave the pie an overall sprinkle of my favorite Tex-Mex seasoning and baked it for  about 20 minutes at 350.  I added a little hot sauce to mine just to kick it up.

Moar Taco!

DSC_1198 (1600x1060)Mrs J was working her volunteer gig at the shelter when I had that taco earlier.  She came home and saw a picture of it and wanted taco! for her dinner or else, Mr eats-tacos-for-lunch!  Not a problem! He is also Mr eats-tacos-for-dinner!

Taco Pr0n

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Chicken Enchiladas

DSC_8441 (1600x1060)These have chicken, sour cream, salsa verde, and Monterey jack.  I was fooled by the packaging on the tortillas – they said yellow corn tortillas in the big print but the smaller line indicated they were a blend of corn and wheat flours.  They did hold up better to handling than the 100% corn variety and didn’t taste bad.  Still…DSC_8443 (1600x1060)I poured a layer of tomatilla salsa in the casserole bottom and laid the rolled up enchiladas over that, and then spooned on a salsa verde and sprinkled more cheese.  The dish baked in a 400 oven for 20 minutes or so.DSC_8445 (1600x1060)I garnished it with cotilla cheese and some jalapeno slices.  Each plate got a pair of enchiladas and a daub each of refried beans. guacamole, and pico de gallo.  I cut the leftover tortillas into wedges and fried them in oil until they browned and sprinkled them with kosher salt.DSC_8449 (1600x1060)The guac is simply mashed avocado with a dash of lime juice and a pinch of salt.  The pico is diced onion, tomato, and chopped parsley because boo tastes like soap cilantro.  I has a splash of lime juice as well.DSC_8448 (1600x1060)

Tidbits

DSC_7810 (1600x1060)Pizza!  I fiddled with a crust recipe for this one:  2 cups of flour, pinch each of salt and sugar, 1/4 tsp of yeast and about 3/4 cup of water.  No stand mixer but I did knead it a bit before placing it into an oiled bowl to proof.  I covered it with plastic wrap and left it alone for about six hours.  It took that long to double with the tiny amount of yeast.  I stretched and pulled on it to reach the edges of my pan.  It was pretty good.DSC_4494 (1600x1060)The kittehs loved the stuffing that came inside this box.  Here’s Homer taking his turn.DSC_7821 (1600x1060)Tonight we had beef enchiladas with Spanish rice and refried beans.  I prefer this style of beans to those dishes that no longer contain identifiable beans.  I did mash these a little.IMG_4147 (1600x1060)Post needs moar puppehs!  This is a blue heeler mix pup, one of a small litter that came into the shelter the other day.  Already adopted, says Mrs J.IMG_4179 (1600x1060)A cat still at the shelter, as far as I know.  Mrs J may have more info.DSC_4493 (1600x1060)Here’s Ginger, attracted more to the cursor arrow than the deer in the video clip from the backyard camera.

Mmm… chicken burritos

DSC_5762 [1600x1200]These are becoming a family favorite.  Chicken pieces sauteed with peppers and onions and tomatillo salsa are used here to fill burritos along with cheese.  Sour cream works great as a garnish for these.  The refried beans need no introductions, I’m sure.

Enchiladas Montadas

DSC_5102 [1600x1200]These are a variety of enchiladas via New Mexico.  Instead of rolling the fillings into mini burritos the enchiladas are assembled in the manner of a lasagna.  This s a stack of 4 or 5 corn tortillas layered with refried beans, chopped peppers and onions, chorizo sausage, cheeses, and salsas.  Bake until the cheeses melt and serve with the usual garnishes.  These are made with red salsas and pork, variations include green salsas and white cheeses with shredded chicken.DSC_5103 [1600x1200]

Mmm… food pr0n – chimichangas!

DSC_5091 [1600x1200]We are breaking in a new deep fryer and these chimichangas seemed a good choice for the initial trial.  These have refried black beans, chorizo sausage, and shredded cheese all wrapped in flour tortillas.  I topped this pair with sour cream and tomato salsa as they lay on shredded cabbage.  I think the cabbage may have been an albino because it was white as the platter.  Cilantro and chopped lettuce add some green to the palette.DSC_5094 [1600x1200]These two are the same inside as the first pair, only the plating is different.  I was going for a bed of lettuce and changed my mind so as to incorporate the queso made with processed cheese and a can of tomato bits with green chilies.  These have the sour cream but the sauce is a commercial brand of chipotle flavored enchilada sauce.  It seemed a waste to not use the chopped lettuce so it gets a corner.