I haven't smelled any around lately, but I'm sure they are lurking. Trolls. Yep. They're everywhere. The Green Menace, if you would. Or Blue/Red menace if you're in Japan.
But we all know what gets rid of them. Recipes. Does the trick every time. Especially a whole diary devoted to recipes - it cleans them off the whole site, at least for a little while. This just seemed important, now, with the Superbowl coming up and all. We wouldn't want to have trolls infecting DKos on one of our nation's great secular holidays, now, would we?
I'm starting off with three of my own favorites. Add you own - or write fake troll posts, in the hopes that they will encourage others to post their own bit of tasty, tasty Troll Suppressing Goodness.
* Simple Green-Sauce Enchiladas *
NOTE - This is a home recipe, so the proportions are not exact - you may have leftover product
2 to 3 normal-size cans of green enchilada sauce, any brand (I used Kroeger-brand)
1 yellow or white onion, chopped finely or coarsely, according to preference
2 large bunches of cilantro
2 or 3 tomatillos
1 lime
2, 4, or 6 jalapenos - half and half for sauce and filling, depending on how much heat you want
2 to 3 packages of Sargento Mexican Cheese mix, or any other shredded cheese mix. Or shred your own. You just need cheese.
2 chicken breasts, preferably with bone and skin. Legs or thighs could be used as well, if you prefer dark meat/would rather pay less.
Corn Tortillas - how many you will need depends on the size of your cooking pans, and how many pans you want to make. They're cheap - guess large.
Directions
Enchilada Stuffing -
First, boil the chicken breasts. When cooked, shred the chicken by hand, and place it in a large bowl. Mix it with about half the chopped onion, one of the bunches of cilantro, chopped, half the jalapenos, chopped, and a large quantity of the cheese. In the bowl, you should be able to see some of all the ingredients, but with a distinctly larger amount of cheese and chicken. If you don't see a lot of cheese, add more. Likewise, if you really can't see any cilantro, add more.
Enchilada Sauce -
Empty the cans of sauce into a pot on the stove, and warm to a simmer. Chop the tomatillos, the remaining bunch of cilantro, the remaining jalapenos, and add them with the onion to a food processor. Paste it all together, and add it to the simmering enchilada sauce. Add some lime, and salt to taste. I'm serious - ADD SALT. It doesn't work without it. Add it slowly, maybe half a teaspoon at a time, and taste after each addition. You will notice a dramatic change in the flavor once you've added the right amount. It won't taste salty - that's a sign that you have too much salt. It will just taste different, and better. Let the sauce simmer for a bit, then let it cool down, from near-boiling to pleasantly warm.
Final Prep -
Warm up your tortillas in a frying pan over low heat, with just a smidgin of butter. Make sure you get both sides, and press them down into the pan with the spatula if they start to roll up in the heat. Straight from the bag, they are dry and hard, and will split if you try to roll them up. Warmed up and buttered, they get nice and soft. You don't need to warm them for very long, and it's obvious when they are ready - they are soft.
You need a baking pan, or two or three. It can be a roasting dish or a cake pan or whatever - it just needs to have edges that are two inches or taller. I'd recommend lining your pan with tinfoil, and rubbing the tinfoil down with butter or oil.
Pour the enchilada sauce into your baking pan. Keep another bowl of the sauce or the original pot close at hand. First, dip a tortilla into the bowl of sauce, and get it nice and covered. Then lay it flat in the pan. Grab a wad of the filling, arrange it in the center of the tortilla, and roll it up. Repeat. Do it by hand - it's messy, but there is no avoiding it, and it's quick. The sauce in your baking pan will gradually get absorbed - add more sauce from the bowl to the pan when this happens. When you've got your pan filled with enchiladas, cover the whole lot of them with a bunch more cheese, and then stick them in an oven at 350 degrees Fahrenheit, for somewhere between 5 and 15 minutes. You'll know when they are done by a simple visual inspection - the cheese on top will be melted, and the cheese in the enchiladas will have melted and oozed out the open ends.
This normally makes about 2-3 pans for me, but that will vary depending on your pan size.
Leftover sauce makes a good dipping salsa or hot sauce. Leftover filling makes great quesadillas.
* Green Salsa *
1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 medium onion, cut in half
1/2 cup cold water
2 bunches cilantro, stems and leaves
2 teaspoons salt
In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
* Bragging Rights Beer Chili *
2 cups beef stock
2 1/2 tablespoons New Mexico chili powder
2 1/2 tablespoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon dry mustard
2 bay leaves
1 teaspoon white pepper
1 teaspoon Hungarian paprika
1 teaspoon salt
1 (12-ounce) bottle porter
1 lb. ground round, preferably coarsely ground
1 lb. ground pork, preferably coarsely ground
1 small white onion, diced fine
4 cloves garlic, minced 1 (8-ounce) can tomato sauce
6 teaspoons cocoa powder
Hot pepper sauce
3 tablespoons flour
1/4 cup finely chopped red onion,
optional sour creme,
optional 1 cup rice
Bring beef stock, chili powder, cumin, cayenne, mustard, bay leaves, white pepper, paprika, salt and porter to simmer in saucepan over medium heat, about 8 minutes. Meanwhile, tear the meat into pieces about 3/4 inch across, and brown in skillet over medium-high heat, about 5 minutes. Transfer browned meat to simmering stock in saucepan with a slotted spoon. Add onion and garlic to meat juices that remain in skillet and saute' until onion is tender and translucent, about 5 minutes. Add to stock and simmer, covered, 2 hours. Stir in tomato sauce, cocoa powder and hot pepper sauce to taste, about 6 shakes. Remove 1 cup of liquid without mean from chili. Add flour and stir until smooth. Return to chili. Simmer 30 minutes. Serve over rice, garnish with red onions if desired, and a dollop of sour creme off to one side to soothe the palate.