Dinner tonight

Karen AKA Kajikit <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was going to make meatloaf

I had taken some pork chops out of the freezer the night before, but had
gone shopping yesterday and bought some lovely Flathead ('Lizard'😉
fillets..
http://www.marinews.com/exploring_details.php?exID=156

and with the recent thread on fish and chips still in my mind, I changed
the menu and we had beer battered Flattie with a crisp mescalun salad
and a fruit and vege 'salsa' to go on top of the salad.

The fruit and vege salsa consisted of a mandarin with the segments cut
into 3, a handful of grapes, some thinly sliced red capsicum (bell
pepper), some sliced lebo cucumber, some home grown bush tomatos, a
couple of small avocados, a squeeze of lime juice and 1/2 handful each
of continental parsley and coriander/cilantro.

For the beer batter I sifted into a large bowl 2 cups of SR flour,
seasoned with salt and a good helping of white pepper (and a sprinkle of
chilli powder for good measure!!), cracked 2 eggs and separated them and
put the yolks in with the flour. Then I cracked a 375ml can of beer and
poured the whole lot in. Mixed it all together until smooth. Beat the
egg whites to firm peaks and folded them into the batter, along with a
couple dessertspoons of EVOO. I let it sit for about 10mins and then
just lightly floured the flattie fillets and dropped into the batter.

In article <[email hidden]>,

Karen AKA Kajikit said:

The only problem was
that we couldn't find where one ended and the next one began when it
was time to dish, so they got rather messy, but they tasted great!

Yeah, enchiladas tend to do that by my method too. I tend to use plenty
of cheese and sauce on top along with chopped scallions. The individual
enchilada definition tends to blend out of view. I also use a baking
dish in which ten enchiladas lie shortways and two lie longways, so it's
even more confusing. I could do things differently, but I won't.
Thanks for reminding me. It's time to make enchiladas again.

leo

--
<http://web0.greatbasin.net/~leo/>

Leonard Blaisdell said:

Karen AKA Kajikit <[email hidden]> wrote:

Quoted message said:

Quoted message said:

The only problem was
that we couldn't find where one ended and the next one began when it
was time to dish, so they got rather messy, but they tasted great!

Quoted message said:

Yeah, enchiladas tend to do that by my method too. I tend to use plenty
of cheese and sauce on top along with chopped scallions. The individual
enchilada definition tends to blend out of view. I also use a baking
dish in which ten enchiladas lie shortways and two lie longways, so it's
even more confusing. I could do things differently, but I won't.

In New Mexico the usual solution to this is to use oven-safe
serving plates, and back the enchiladas on each diner's plate.
(Hence the "hot plate!" warning when your food is brought
to you.)

Steve

In article <[email hidden]>,

(Steve Pope) said:

In New Mexico the usual solution to this is to use oven-safe
serving plates, and back the enchiladas on each diner's plate.
(Hence the "hot plate!" warning when your food is brought
to you.)

Thanks, Steve. I actually understand. Mexican restaurants around here do
that. Perhaps Hispanic families do it here too. I like a big old baking
dish full of enchiladas when I make them, since I don't make them more
than a couple of times a year. Served with refried beans and Mexican
rice.

leo

--
<http://web0.greatbasin.net/~leo/>

Karen AKA Kajikit said:

I was going to make meatloaf but the ground beef looked like it could
use a slightly more thorough cooking, so I decided to make enchiladas
instead... I've never made them before, so I semi-followed a recipe
from the Net, and used a ground beef/chilli bean/corn filling, rolled
in wheat tortillas, and topped with a spicy tomato sauce (one small
can of tomatoes, a small can of tomato paste, and a cup of bottled
salsa) topped with some Mexican cheese blend. The only problem was
that we couldn't find where one ended and the next one began when it
was time to dish, so they got rather messy, but they tasted great! DH
liked them too, so that recipe goes into my 'keep' pile.

Yay, preservative casserole!

Leonard Blaisdell said:

In article <[email hidden]>,

Karen AKA Kajikit said:

The only problem was
that we couldn't find where one ended and the next one began when it
was time to dish, so they got rather messy, but they tasted great!

Yeah, enchiladas tend to do that by my method too. I tend to use plenty
of cheese and sauce on top along with chopped scallions. The individual
enchilada definition tends to blend out of view. I also use a baking
dish in which ten enchiladas lie shortways and two lie longways, so it's
even more confusing. I could do things differently, but I won't.
Thanks for reminding me. It's time to make enchiladas again.

They wouldn't melt together into a mess if you made them properly in
the first place. But I digress.

Karen AKA Kajikit said:

I was going to make meatloaf but the ground beef looked like it could
use a slightly more thorough cooking, so I decided to make enchiladas
instead... I've never made them before, so I semi-followed a recipe
from the Net, and used a ground beef/chilli bean/corn filling, rolled
in wheat tortillas, and topped with a spicy tomato sauce (one small
can of tomatoes, a small can of tomato paste, and a cup of bottled
salsa) topped with some Mexican cheese blend. The only problem was
that we couldn't find where one ended and the next one began when it
was time to dish, so they got rather messy, but they tasted great! DH
liked them too, so that recipe goes into my 'keep' pile.

Sounds good.

I had a couple of red snapper filets. I mixed some garlic salt, oregano,
black pepper, rice wine vinegar and paprika with some olive oil and pan
fried. Sprinkled some lemon juice on top. Served with couscous and
sautee'd veggies (fennel bulb, red onion, portabella mushrooms and
zuchinni with a little garlic and olive oil)

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

ravenlynne said:

I had a couple of red snapper filets. I mixed some garlic salt, oregano,
black pepper, rice wine vinegar and paprika with some olive oil and pan
fried. Sprinkled some lemon juice on top. Served with couscous and
sautee'd veggies (fennel bulb, red onion, portabella mushrooms and
zuchinni with a little garlic and olive oil)

Where do you find red snapper here and what is it called?

--
Posted via a free Usenet account from http://www.teranews.com

Giusi said:

ravenlynne said:

I had a couple of red snapper filets. I mixed some garlic salt,
oregano, black pepper, rice wine vinegar and paprika with some olive
oil and pan fried. Sprinkled some lemon juice on top. Served with
couscous and sautee'd veggies (fennel bulb, red onion, portabella
mushrooms and zuchinni with a little garlic and olive oil)

Where do you find red snapper here and what is it called?

At the commissary here on base..lol..and it was labeled "scarlet
snapper"...I just assumed they were the same fish...now I have to google
to find out.

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once."
- Harry Dresden

ravenlynne said:

Giusi said:

ravenlynne said:

I had a couple of red snapper filets. I mixed some garlic salt,
oregano, black pepper, rice wine vinegar and paprika with some olive
oil and pan fried. Sprinkled some lemon juice on top. Served with
couscous and sautee'd veggies (fennel bulb, red onion, portabella
mushrooms and zuchinni with a little garlic and olive oil)

Where do you find red snapper here and what is it called?

At the commissary here on base..lol..and it was labeled "scarlet
snapper"...I just assumed they were the same fish...now I have to google
to find out.

Durn

--
Posted via a free Usenet account from http://www.teranews.com

Karen AKA Kajikit said:

I was going to make meatloaf but the ground beef looked like it could
use a slightly more thorough cooking, so I decided to make enchiladas
instead...

You make meatloaf from pre-cooked ground beef?

-sw

Steve Wertz said:

Karen AKA Kajikit said:

I was going to make meatloaf but the ground beef looked like it could
use a slightly more thorough cooking, so I decided to make enchiladas
instead...

You make meatloaf from pre-cooked ground beef?

-sw

Of course not! The RAW beef looked like it wasn't as fresh as it might
be, and I wanted to make sure that it was heated through thoroughly
enough to kill anything potentially unpleasant in it, which meant NOT
forming it into a fat loaf that might not get hot enough in the
center... plus it needed spices to make sure it tasted good. The
enchiladas were delicious 🙂

Kajikit said:

Steve Wertz said:

Karen AKA Kajikit said:

I was going to make meatloaf but the ground beef looked like it could
use a slightly more thorough cooking, so I decided to make enchiladas
instead...

You make meatloaf from pre-cooked ground beef?

Of course not! The RAW beef looked like it wasn't as fresh as it might
be, and I wanted to make sure that it was heated through thoroughly...

Ahh, OK. I read it a couple times trying to figure out what it
meant...

I probably would have just thrown it away rather than investing
time or other ingredients in it.... But <shrug>

-sw