Need a kick *** recipe for brunch, a very important brunch. Would like to use the grille. Any chance I can talk you into sharing one of your many kick *** creations??? I'll leave you my cat in my will, promise.
PAGING DERHUSKER!!!!
- Thread starter litespeedhuskerfan_rivals19671
- Start date
She's 36, just get her a bowl of Captain Crunch and send her home...
What'd you have in mind. Brunch to me is part breakfast / part lunch so how about I give you a few pics to choose from and you can choose which recipe you want.
Steak and Eggs with Biscuits & Gravy (Traditional and Medium Easy)
Chile Relleno Breakfast Pie (Medium Easy)
Breakfast Fatty Croissant (aka Breakfast Fatty Wellington)
Blankets in a Pig Breakfast Fatty
Sonoran Breakfast Enchilada
Carne Asada Breakfast Frittata (Easy)
Machaca con Huevos
Chorizo Breakfast Burrito (Easy)
Atomic Raspberries (More of an appetizer)
Atomic Buffalo Turds (More of an appetizer)
Steak and Eggs with Biscuits & Gravy (Traditional and Medium Easy)
Chile Relleno Breakfast Pie (Medium Easy)
Breakfast Fatty Croissant (aka Breakfast Fatty Wellington)
Blankets in a Pig Breakfast Fatty
Sonoran Breakfast Enchilada
Carne Asada Breakfast Frittata (Easy)
Machaca con Huevos
Chorizo Breakfast Burrito (Easy)
Atomic Raspberries (More of an appetizer)
Atomic Buffalo Turds (More of an appetizer)
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I just knew you'd pick the hardest one. Laughing
I't's not so hard in the making of itself but you need to prepare some kindg of meat for the filling so there are 2 parts to making this. I use a Mexican Pulled Pork (From the Yucatan) called Cochinita Pibil for my meat filling.
This is the hard part and a fairly long process to make. I'll post a link to that recipe (based on Rick Bayless's recipe) from another website and then give you the Sonoran Breakfast Enchilada recipe in a separate post. The way I made the Cochinita Pibil was to try and replicate the way way they make it in the Yucatan where they bury a pig in an in-ground pit. (Chochinita means Filthy and Pibil means slow roasted with achiote) They start a fire to get a coal bed and then cover this with rocks. They then line a pan with banana leaves and place the marinated pork on top and then more banana leaves on top of it and then a lid. Then place this pan on top of the hot rocks. They cover the pan with a sheet metal cover (or covers) and then bury everything with dirt and pull it out hours later. I didn't have an in-ground pit so I wrapped my pork up in banana leaves, and then aluminum foils and placed that package on my kamado.
Here's the link: https://www.kamadoguru.com/topic/27526-cochinita-pibil-recipe/
To save time you can use an aluminum pan and line it with the banana leave instead of making up a package like I did in that link. Here's some pics of how you can do it that way.
You can also use a different meat for the filling if you want to save time or change the taste. (Such as Carne Asada, Beef Barbacoa, Pollo Asado, etc..)
See next post for Sonoran Breakfast Enchilada recipe.
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That would put me in a diabetic comaWhat'd you have in mind. Brunch to me is part breakfast / part lunch so how about I give you a few pics to choose from and you can choose which recipe you want.
Steak and Eggs with Biscuits & Gravy (Traditional and Medium Easy)
Chile Relleno Breakfast Pie (Medium Easy)
Breakfast Fatty Croissant (aka Breakfast Fatty Wellington)
Blankets in a Pig Breakfast Fatty
Sonoran Breakfast Enchilada
Carne Asada Breakfast Frittata (Easy)
Machaca con Huevos
Chorizo Breakfast Burrito (Easy)
Atomic Raspberries (More of an appetizer)
Atomic Buffalo Turds (More of an appetizer)
Sonoran Style Breakfast Enchilada
My wife and I’s favorite Mexican restaurant serves what they call a Sonoran Style Enchilada that comes with 2 eggs. I’ve tried to recreate this dish as shown below. I’ve made these before but I used regular corn tortillas and verde sauce so they weren’t the authentic item. Well this time I made my own authentic Sonoran tortillas (which are almost like potato pancakes) with cheese, potato and baking powder in them. Here are the ingredients:
2 cups masa harina or corn flour
2 oz cheddar cheese, grated (about 1/2 cup grated)
1 small baking potato, cooked (microwaved it), peeled, and grated (about 1 cup grated)
1 tsp baking powder
1 tsp salt
about 1.25 cups water
vegetable oil, for frying
Nuked the potato for 3 minutes and then grated out 1 cup. Whisked the flour, salt, baking powder, potato and cheese together to get most of the lumps out. Everyone in the pool with 1 cup of water and stirred with a spatula.
Now you need to start in with your hands and judging for the correct moisture content. (There is a fine line between too wet or too dry that you’re shooting for. Too wet and the masa will stick to the plastic. Too dry and you'll need to press down to hard. As your mixing up the masa take it in your hand and squish it. If it is at all crumbly it is still too dry. If it sticks to your hand at all then it is too wet. If it squishes easy but doesn't crumble or stick then you’re good to go) Once you get the moisture content right (I used approx. 1 ¼ cups of water) it should hold together nicely.
Cut this into 1/8th and roll into balls. (Depending on how big you want them you can get up to 12 from one batch)
All press up and ready for frying.
Add approximately 3/4" of oil to a fry pan and heat up to approx. 375. (Notice the oil draining set-up next to the skillet)
Place in a tortilla cake in the hot oil and fry for approx. 40 seconds.
Carefully flip it as the oil is superhot and cook another approx.. 40 seconds. (As you can see I had an injury to this one)
After each one is done I placed on my wire rack with paper towels.
[
Took out some more leftover Cochinita Pibil and added approximately a 1/4 diced onion. I covered this and heated up.
I then fried up some eggs.
And then started building my enchilada. 1st some sauce.
Then a tortilla and some beans
cheese,
and Cochinita Pibil.
Another tortilla, some sauce, Cochinita Pibil and an egg.
Top that with another tortilla, some more sauce and some cheese and place in the pre-heated kamado. (At 325) Here it is after 10 minutes. (Note: My wife told me to tell everyone to warn whoever is going to eat this that the plate is very, very hot. Don’t ask her how she knows this!)
Here it is plated up with sunny side up egg on top and a Mimosa.
Action Shot!
And the Money Shot
Off the Charts Goodness! :Cool:
Thanks for looking.
My wife and I’s favorite Mexican restaurant serves what they call a Sonoran Style Enchilada that comes with 2 eggs. I’ve tried to recreate this dish as shown below. I’ve made these before but I used regular corn tortillas and verde sauce so they weren’t the authentic item. Well this time I made my own authentic Sonoran tortillas (which are almost like potato pancakes) with cheese, potato and baking powder in them. Here are the ingredients:
2 cups masa harina or corn flour
2 oz cheddar cheese, grated (about 1/2 cup grated)
1 small baking potato, cooked (microwaved it), peeled, and grated (about 1 cup grated)
1 tsp baking powder
1 tsp salt
about 1.25 cups water
vegetable oil, for frying
Nuked the potato for 3 minutes and then grated out 1 cup. Whisked the flour, salt, baking powder, potato and cheese together to get most of the lumps out. Everyone in the pool with 1 cup of water and stirred with a spatula.
Now you need to start in with your hands and judging for the correct moisture content. (There is a fine line between too wet or too dry that you’re shooting for. Too wet and the masa will stick to the plastic. Too dry and you'll need to press down to hard. As your mixing up the masa take it in your hand and squish it. If it is at all crumbly it is still too dry. If it sticks to your hand at all then it is too wet. If it squishes easy but doesn't crumble or stick then you’re good to go) Once you get the moisture content right (I used approx. 1 ¼ cups of water) it should hold together nicely.
Cut this into 1/8th and roll into balls. (Depending on how big you want them you can get up to 12 from one batch)
All press up and ready for frying.
Add approximately 3/4" of oil to a fry pan and heat up to approx. 375. (Notice the oil draining set-up next to the skillet)
Place in a tortilla cake in the hot oil and fry for approx. 40 seconds.
Carefully flip it as the oil is superhot and cook another approx.. 40 seconds. (As you can see I had an injury to this one)
After each one is done I placed on my wire rack with paper towels.
[Took out some more leftover Cochinita Pibil and added approximately a 1/4 diced onion. I covered this and heated up.
I then fried up some eggs.
And then started building my enchilada. 1st some sauce.
Then a tortilla and some beans
cheese,
and Cochinita Pibil.
Another tortilla, some sauce, Cochinita Pibil and an egg.
Top that with another tortilla, some more sauce and some cheese and place in the pre-heated kamado. (At 325) Here it is after 10 minutes. (Note: My wife told me to tell everyone to warn whoever is going to eat this that the plate is very, very hot. Don’t ask her how she knows this!)
Here it is plated up with sunny side up egg on top and a Mimosa.
Action Shot!
And the Money Shot
Off the Charts Goodness! :Cool:
Thanks for looking.
Remember, making the Cochinita Pibil may take a lot of time but it makes approximately 6 lbs. so you'll have lots of leftovers to use up in other dishes.
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I have a man crush on DerHusker...... and I am not sorry.
Right? I would totally go for him, if I was into sausages instead of tacos. Not that there's anything wrong with that.
Whoa!What'd you have in mind. Brunch to me is part breakfast / part lunch so how about I give you a few pics to choose from and you can choose which recipe you want.
Steak and Eggs with Biscuits & Gravy (Traditional and Medium Easy)
Chile Relleno Breakfast Pie (Medium Easy)
Breakfast Fatty Croissant (aka Breakfast Fatty Wellington)
Blankets in a Pig Breakfast Fatty
Sonoran Breakfast Enchilada
Carne Asada Breakfast Frittata (Easy)
Machaca con Huevos
Chorizo Breakfast Burrito (Easy)
Atomic Raspberries (More of an appetizer)
Atomic Buffalo Turds (More of an appetizer)
Your food posts all make me hungry, lol.
Here s a recipe I call it the game day special
1 package of baloney
1 can of spam
1 block of American cheese
I jar of mayo
1 cup of mustard
4 sticks of butter
Put all ingredients into a blender/ food processor. Blend until you get a smooth liquidy homogenous mixture.
Pour into glass Casserole dish
Microwayve until hard.
Slice and serve
I always get good reviews on this one
Hey! take this kind of post over to the Ron Brown thread! Laughing
Try it once you’ll be hookedHey! take this kind of post over to the Ron Brown thread! Laughing
DerHusker is the ****!
Even though these dishes promote a heart attack, I gotta admit, well done!
Even though these dishes promote a heart attack, I gotta admit, well done!
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