Sunday, November 22, 2009
Monday, November 16, 2009
adapted from Tyler Florence
3 tbsp olive oil
1 1/2 pounds bone-in chicken breast w/skin
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican hot chili spice blend
1 small onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles(or one whole small can), seeded and coarsely chopped
2-4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes, chopped
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned (go for something a little more authentic and try to avoid Old El Paso if you can)
1 cup shredded Cheddar and Jack cheeses (or queso fresco if you can find it)
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Preheat oven to 400 degrees. Cover a large cookie sheet with foil. Rub chicken w/olive oil and season with spices, salt and pepper. Roast for 35-50 minutes (depending if the chicken is fresh or frozen) - should have an internal temp. of 165 when you pull it. Wrap up in the foil and place in fridge to cool. If you can do this earlier in the day or the night before, I recommend it, b/c wonderful flavor will develop.
Once chicken is cool, shred by hand and take juices, spices and olive oil that have collected in the foil and pour into a large frying pan. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. And if you're using queso fresco (which I would recommend) instead of cheddar, sprinkle this on as well once you take the enchiladas out of the oven. Serve with Spanish rice and beans.
Monday, November 2, 2009
- Perciatelli Pasta with mushrooms and hot Italian sausage, ricotta marinara, and toasted points
- A Rockfish special that included an insanely good basil cream sauce
- Grilled Angus Beef Loin w/ mashed potatoes and vegetable du jour in a mushroom demi-glace
- Orechiette Pasta with lump crab, tomatoes, shitake mushrooms, and roasted garlic in parmesan cream sauce
- Pan Fried Cornmeal Crusted Carolina Trout stuffed with dirty rice, and tasso ham gravy
I tried a taste of everyone's dish except for the orechiette (shellfish allergy) and enjoyed it all. Alas, it was my own trout meal I did not find palatable since it was over salted.
I'm generally not one to complain or send things back. I will give a restaurant a few tries before forming my opinion or assuming anything negative. Everyone has a bad day or one bad plate. It happens! And I don't consider it to be the end of the world. But, I might sit a pout. Just a little.
Our generously patient and observant waiter actually noticed that I had barely touched my fish and I reluctantly confessed to not enjoying the over seasoning. He offered to bring me something else, but I told him it was not necessary. The owner took it upon himself to personally come talk to me (charming, lovely man) and took the fish off of the bill.
That, my friends, is how a restaurant should be run. Someone was paying attention and actually cared. Because of this, I definitely will be back. And also for the hope that they will be serving that rockfish special again. Did I say it was insanely good? Because I meant it was cuckoo, bananas, spinning in circles delicious.
Dessert was the best- a spicy, satisfying pumpkin creme brulee served in a mini pumpkin w/a candle. (creme brulee is typically served in a traditional ramekin).
Lulu's- you have got it goin' on! Thanks for making my bday special. :)
21 N 17th St
Richmond, VA 23219-3607