Chipotle Crab Enchiladas

Serves 4

Yield: 8 Enchiladas

FILLING

2 cups sour cream thinned with a little milk

¼ cup milk

Sea salt

4 tablespoons unsalted butter

2 tablespoons safflower or canola oil

1 large clove garlic, minced

3/4 cup green onion, chopped

1 pound lump crabmeat

2 canned chipotle chilies en adobo, julienned

Freshly ground black pepper

ENCHILADAS

¼ cup safflower or canola oil for frying

8 6-inch corn tortillas, store-bought

½ cup Monterey jack cheese, grated

Garnish

3 tablespoons cilantro, minced

12 green onions

8 fresh green and red jalapeno chiles for making chile “flowers”, optional

1. Heat oven to 350°F.
2. Stir together the sour cream and milk in a small mixing bowl. Lightly salt and set aside.
3. In a medium saucepan or deep skillet, melt the butter with the oil over medium heat. Add the garlic and green onion, and cook for about 2 minutes, until the onions are softened.
4. Carefully check crabmeat for shells and discard. Add the crabmeat, chipotle strips, and 1 cup of the thinned sour cream, reserving the rest to use as topping. Lower the heat and continue cooking for 5-8 minutes, stirring occasionally. Add pepper to taste. This can be made to this point in advance and reheated before proceeding.
5. Heat about 2 tablespoons of the oil in a medium skillet over medium heat and place one tortilla into the hot oil. Cook first side for 8-10 seconds, turn over and cook second side about 5 seconds. You just want these to soften, so do not overcook. Dab with paper towels and set aside. Cook remaining tortillas, adding oil as necessary.
6. Place an equal portion of the crab mixture across the center of the tortilla (like a hot dog). Roll each up into cigar shape and place into baking dish right up against each other. Choose an appropriate size baking dish or pan as to not have any room left after all eight are lined up.
7. Pour remaining sauce over enchiladas and cover with aluminum foil and bake for 15 minutes or until thoroughly heated. Serve immediately, sprinkled with chopped cilantro.

NOTE: Mexican Rice and Guacamole are excellent sides.

Vegetable Cheese Strata

Serves 8

4 Teaspoons Olive Oil
2 Cups Onions, diced, 2 cups = 1 large
1 Tablespoon Garlic, minced, 1 Tbl = 3 cloves
3 C Mushrooms, sliced, 3 cups = 8 oz
1 Loaf French Bread Loaf, cubed, 1 loaf = 5 cups
12 Large Eggs
2 Cup Milk
1 Tablespoon Dijon Mustard
10 Ounces Broccoli Florets
1/3 Cup Parmesan Cheese, grated
1 Cup Mozzarella Cheese, shredded
1/2 Cup Sun-dried Tomatoes, thinly sliced, not oil-packed
1 Tablespoon Fresh Thyme, minced
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper

1. Steam broccoli till tender but still firm. Cool and chop
2. Heat 1/2 olive oil in nonstick skillet over med-high heat. Add onions and cook, stirring, until softened and beginning to brown, 3-5 min. Add garlic and cook for another minute. Transfer the onion mixture to bowl and let coo.
3. Heat remaining olive oil in the same skillet over med-high heat and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown. Remove from heat and let cool completely.
4. Coat baking pan with cooking spray. Arrange bread cubes over bottom.
5. In large bowl, beat eggs, milk and mustard together. Add mushrooms, onion-garlic mixture, broccoli, both cheeses, sun-dried tomatoes, thyme, salt, and pepper and stir to incorporate.
6. Pour mixture over bread cubes making sure the bread gets saturated.
7. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
8. Bake at 350 60-70 min or until light brown crust forms.

Crook's Corner Shrimp and Grits

Here is another version of this Southern classic by Crook's Corner in Chapel Hill, NC. I found the recipe in a 2004 Special Edition of Southern Living. It is sooo good that I could not resist including their version of the scrumptious dish. Don't let the long list of ingredients deter you, it really goes together quickly. What a spectacular showing this would make at your next Brunch. It's fabulous for dinner also.

• 2 Cups Water
• 14 Ounces Chicken Broth *
  
• 3/4 Cup Half and Half
• 3/4 Teaspoon Salt
• 1 Cup Grits
• 3/4 Cup Cheddar Cheese, shredded
• 1/4 Cup Parmesan Cheese, grated
• 2 Tablespoons Butter
• 1/2 Teaspoon Tabasco Sauce
• 1/4 Teaspoon White Pepper
• 3 Slices Bacon
• 1 Pound Shrimp, peeled and deveined
• 1/4 Teaspoon Black Pepper
• 1/8 Teaspoon Salt
• 1/4 Cup Flour
• 1 Cup Mushrooms, sliced
• 1/2 Cup Green Onions, sliced
• 2 Cloves Garlic, minced
• 1/2 Cup Chicken Broth *
  
• 2 Tablespoons Fresh Lemon Juice
• 1/4 Teaspoon Tabasco Sauce
• Lemon Wedges

1. Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.
2. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
3. Sprinkle shrimp with pepper and salt; dredge in flour.
4. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
5. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.

* Commercial chicken and beef base will soon be available at FoodieAffair.com

Getcha Goin' Grits

Recipe Source: FoodTV Aaron McCargo, Jr.

Prep Time:10 min
Inactive Prep Time:hr min
Cook Time:15 min
Level: Easy
Serves:4 to 6 servings

• 1/2 cup bacon, diced
• 1/4 cup onions, diced
• Freshly ground black pepper
• 2 1/2 cups water
• 1 1/2 cups milk
• Salt
• 1 1/2 cups quick grits
• 6 ounces American cheese
• 1/4 cup scallions

In a large skillet over high heat, add bacon, onion and a pinch of pepper. Cook until bacon is crispy, about 5 minutes.

In a medium pot, add water, milk and a pinch of salt. Place lid on top and allow to come to a full boil. Add grits. Stir. When grits have almost absorbed all the water add cheese. Mix to allow cheese to melt and become creamy. Add bacon and onions and top with half of the scallions. Mix thoroughly.

Serve in a bowl and garnish with remaining scallions.