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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

Sure. FWIW, my parents catered my party using the local Mexican joint, and it was a big hit. Hence the idea, because I know a lot of grad parties are the usual burgers, dogs, beans, and cold salads. Not that there is anything wrong with that, but the change of pace is appreciated by people who attend a lot of those parties in the span of a month. However, I know that cooking for 20 is a lot of work, let alone 100+.

They also conned some cheap entertainment by getting my jazz band to play a couple of sets in exchange for a free meal. ;)
 
Re: USCHO Cooks: Open Your Mystery Basket.

FadeToBlack&Gold said:
Sure. FWIW, my parents catered my party using the local Mexican joint, and it was a big hit. Hence the idea, because I know a lot of grad parties are the usual burgers, dogs, beans, and cold salads. Not that there is anything wrong with that, but the change of pace is appreciated by people who attend a lot of those parties in the span of a month. However, I know that cooking for 20 is a lot of work, let alone 100+.

They also conned some cheap entertainment by getting my jazz band to play a couple of sets in exchange for a free meal. ;)
Click to expand...
I don't think anyone would be interested in Lil's team running laps around the yard :p

Planning still in the works. I really have to send the invites out this week.
 
Re: USCHO Cooks: Open Your Mystery Basket.

leswp1 said:
Never made those. Recipe?
Click to expand...
Easy and quick:
Buy some frozen burritos and a can of enchilada sauce.
Put the frozen burritos in a casserole dish and cover with the sauce. (use PAM or something in the casserole dish to ease cleanup)
Sprinkle with shredded cheddar and bake for 30-40 minutes at about 325.
Mix it up with different kinds of burritos (there are dozens) and different sauces. (e.g. hot or mild)


A little less easy: prepare your choice of meat (browned ground beef; shredded chicken or pork) or use refried beans.
For the meat, simmer with some enchilada sauce. Put some in a flour tortilla shell.
For the beans, slather it on a tortilla shell.
Roll the shell up, and put in a casserole dish (Use PAM or something). top with more sauce, sprinkle on cheese, and bake about the same time.

You can make your own sauce, buy cans, or use the powdered packet that requires tomato paste or sauce.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
A co-worker challenged me with this: <a href="http://www.treats-sf.com/2013/11/chocolate-espresso-dacquoise-and-cooks.html">Chocolate Espresso Dacquoise</a>. Looks delicious.
Click to expand...

Thinking of tackling the dacquoise this week. Unfortunately, Monday looks like 96% humidity, so might have to do it on Thursday. I've also had an urge to make kouign amann again.

I really should be focusing on getting rid of my strawberries, since strawberry season is a month away or so. Maybe some strawberry ice cream. Note to self: do NOT pick 30 pounds of strawberries this year, under any circumstances.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

MadTownSioux said:
Easy and quick:
Buy some frozen burritos and a can of enchilada sauce.
Put the frozen burritos in a casserole dish and cover with the sauce. (use PAM or something in the casserole dish to ease cleanup)
Sprinkle with shredded cheddar and bake for 30-40 minutes at about 325.
Mix it up with different kinds of burritos (there are dozens) and different sauces. (e.g. hot or mild)


A little less easy: prepare your choice of meat (browned ground beef; shredded chicken or pork) or use refried beans.
For the meat, simmer with some enchilada sauce. Put some in a flour tortilla shell.
For the beans, slather it on a tortilla shell.
Roll the shell up, and put in a casserole dish (Use PAM or something). top with more sauce, sprinkle on cheese, and bake about the same time.

You can make your own sauce, buy cans, or use the powdered packet that requires tomato paste or sauce.
Click to expand...

My favorite way to cook chicken for enchiladas is to poach them in chicken stock, onions, oregano, and bay leaves.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Thinking of tackling the dacquoise this week. Unfortunately, Monday looks like 96% humidity, so might have to do it on Thursday. I've also had an urge to make kouign amann again.

I really should be focusing on getting rid of my strawberries, since strawberry season is a month away or so. Maybe some strawberry ice cream. Note to self: do NOT pick 30 pounds of strawberries this year, under any circumstances.
Click to expand...
Shelters will take those and be ecstatic. They are always in need of fresh produce.

Enchiladas and other Mexican type stuff are not something I see at many parties around here. Eastern bias.
 
Re: USCHO Cooks: Open Your Mystery Basket.

dxmnkd316 said:
My favorite way to cook chicken for enchiladas is to poach them in chicken stock, onions, oregano, and bay leaves.
Click to expand...
Add Corriander seeds and that's what I usually do.

Tried something different today--in crockpot, skinless thighs and legs(always have left when I buy a whole chicken). chopped onion, 1/3 to 1/2 cup salsa. garlic powder, chile powder, cumin, italian seasoning cuz I didn't have any oregano, salt and pepper. 2 hrs high and 4 low. Very tasty and not dry.
(crockpot: 8 hrs low or 4 high should work)
You can buy leg meat at most Mexican markets here in Cali. Boneless skinless thighs are readily available at lower cost than breast.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

dxmnkd316 said:
I use juniper berries in my carnitas. And I don't use lard to cook my carnitas. So... :)
Click to expand...

The method I use calls for neither lard nor juniper berries, though the latter is an interesting concept. What I do know is it ends up tasting **** good. Was taught to me by a real Mexican, even! :p
 
Re: USCHO Cooks: Open Your Mystery Basket.

XYZ said:
The method I use calls for neither lard nor juniper berries, though the latter is an interesting concept. What I do know is it ends up tasting **** good. Was taught to me by a real Mexican, even! :p
Click to expand...

I think Chipotle also uses juniper berries. The lard method was one I saw Rick Bayless use trying to show the "authentic" method for cooking carnitas. Either way, it's pork shoulder, hard to screw it up :D .
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
A co-worker challenged me with this: <a href="http://www.treats-sf.com/2013/11/chocolate-espresso-dacquoise-and-cooks.html">Chocolate Espresso Dacquoise</a>. Looks delicious.
Click to expand...

It is delicious. Made it yesterday. It was a little challenging, but the result is worth the time. I had some hazelnut praline paste, so I added that between the layers as well.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Breaking out the smoker for the wife's bday party this weekend. Going to have brisket and pulled pork, but wanted to try sausage as well. Does anyone have a good sausage recipe to use in the smoker?
 
Re: USCHO Cooks: Open Your Mystery Basket.

I think I'm going to have to end things with my sourdough. It's just not going to work out. Too needy. I might have one last fling this weekend to see if there's any magic left.

Things I need to use up (usually the deciding factor in what I bake):
- Chocolate batons
- Caramelia milk chocolate from Valrhona (I almost never use milk chocolate, but this stuff is really good)
- A crapload of dulce de leche
- a little bit of leftover praline hazelnut paste
- whole hazelnuts
- sliced almonds
- egg yolks
- apples, strawberries, raspberries, mango

Might do chocolate croissants with the batons (which is what I bought them for) and dulce de leche brownies with the milk chocolate. Or maybe milk chocolate/hazelnut/dulce de leche ice cream. Unless someone comes up with a better combination. :)
 
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Re: USCHO Cooks: Open Your Mystery Basket.

I believe this recipe is calling my name: <a href="http://www.thekitchn.com/recipe-review-david-lebovitzs-45655">Guinness-Milk Chocolate Ice Cream</a>. It's also telling me it would really like some hazelnut praline paste and dulce de leche... and maybe a few toasted, chopped hazelnuts.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
I believe this recipe is calling my name: <a href="http://www.thekitchn.com/recipe-review-david-lebovitzs-45655">Guinness-Milk Chocolate Ice Cream</a>. It's also telling me it would really like some hazelnut praline paste and dulce de leche... and maybe a few toasted, chopped hazelnuts.
Click to expand...

Well really, who/what wouldn't want that?
 
Re: USCHO Cooks: Open Your Mystery Basket.

Steak kabobs with an extra veggie kabob, and homemade rice pilaf. Mmmm, Memorial Day weekend grilling.

Tomorrow is smoked venison brats. I'm living quite well, as far as I'm concerned.
 
Re: USCHO Cooks: Open Your Mystery Basket.

FadeToBlack&Gold said:
Steak kabobs with an extra veggie kabob, and homemade rice pilaf. Mmmm, Memorial Day weekend grilling.

Tomorrow is smoked venison brats. I'm living quite well, as far as I'm concerned.
Click to expand...


It's good to live well and I know the feeling from time to time. ;)

:)
 
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