Archive | January, 2016

GuadalaHarry’s

25 Jan

Brace yourselves…

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And this treasure to wash it all down with:11836858_10152881018981566_8651046290023923223_n

GUADALAHARRY’S ENCHILADA TORTE
From a 1977 menu under Mexican Specials: “three layers of corn tortillas filled with beef, melted cheese, lettuce and enchilada sauce.”

Here’s a super beautiful image to inspire you.

Using our fave Tres Marias corn tortillas, you could easily bake six stacks at once on a baking sheet.

From online recipe: “I buy ( 9 or 10″) aluminum foil pans to make these. Each person gets their own pan.”

For one serving:
4 oz. ground beef
Diced fresh tomatoes
Oregano, white and black pepper, salt and garlic powder
3 corn tortillas, blanched in hot oil
8 oz. heated enchilada sauce
1 1/2 oz. blended shredded cheese, 2 parts Cheddar and 1 part Monterey Jack

For Garnish:
shredded lettuce
sliced black olives
diced tomatoes

Cook ground beef; stir in tomatoes. Season with oregano, white and black pepper, salt and garlic powder.

Center the foil pan with one of the tortillas. Top with 1/3 of the ground beef, enchilada sauce and cheese; repeat step with the other tortilla, cheese, sauce and beef.

Place third tortilla over rest of the ingredients, covering torte completely with enchilada sauce. Sprinkle cheese over top for color. Bake in 450º oven until hot and cheese melts. Garnish with lettuce, olives, onions and tomatoes.

GUADALAHARRY’S GUACAMOLE
Ottawa Citizen, 1987
Recipe provided by Neil Prakash, general manager of GuadalaHarry’s

2 large, ripe avocadoes, peeled

1 small clove of garlic, peeled

1 or 2 small fresh green chilies

1/2 teaspoon white pepper

1/2 teaspoon salt

Juice of 1 fresh lime

1 tablespoon sour cream

2 or 3 tablespoons of water

In a medium-sized bowl, mash the avocadoes. Mash the garlic, chilies, pepper and salt until it forms a paste. Mix into the mashed avocadoes and add the lime juice, sour cream and enough water to create the desired consistency. Chill and serve with tortilla chips.

Makes 4 servings.

Sunday Pot of Awesome

18 Jan

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Behold this thing of beauty; this vision in orange.

We recently spied this in our friend’s cupboard and gasped.

“That old thing? Never use it,” she said.

Quelle horreur. This vintage flame-coloured Le Creuset 4.5 quart with loop handle lid and scalloped side handles sitting unused? Time for a project!

This dish is perfect for dinner with a friend with enough leftover for Monday’s lunch.

COCONUT BEEF CURRY
1 lb package of stewing beef (plus flour/salt/pepper for dredging)
1 tbsp (or more) canola oil
½ onion, chopped
2-3 cloves of garlic, minced
1 tbsp paprika
1 tbsp cumin
1 tsp cinnamon
1-2 tbsp tomato paste
2 tsp red curry paste (or curry powder)
2 handfuls of baby white potatoes (or more) sliced in two
2-3 carrots, cut into chunks
1 small can coconut milk
½ cup of water or beef broth
scoop of honey or apricot jam: optional
Chopped cilantro
Lime

Heat oven on 275*F

Dredge beef in flour seasoned with salt and pepper. In enamel-covered cast iron pot (looking at you, vintage orange Le Creuset), heat canola oil over medium-high heat. In batches, add beef and cook for 2 to 3 minutes per batch or until browned on two sides. Take care not to crowd the pan so they will brown and not steam. Remove and reserve beef on a plate to collect juices.

a62d87ea-328c-49f2-8042-7dee87baeed9Splash a bit more oil in pot, and add onions, garlic, paprika, cumin, cinnamon, curry paste, and tomato paste (or curry powder). Saute for 2 minutes or until fragrant. Add coconut milk, water or beef broth; mix well. Add carrots and potatoes.

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Add beef and liquid (and Sunday’s surprise guest star, sliced mushrooms).

Cover and put in oven for two and half to three hours, or until vegetables are tender and stew is bubbling.

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Note: time this so the curry can rest to nearly room temperature. Take out of oven and let cool as you start to make the rice. Salt/pepper to taste. Serve over hot rice and top with cilantro and a squeeze of lime.

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The verdict via text message: “OMG this is the best dinner ever!”

Next up: boeuf Bourguignon, scaled to fit this pot!

Do you have any recipes scaled for a 4.5 quart pot? Let us know!