Chile Verde Smothered Burrito for Improv Cooking Challenge

I got it, the perfect dish for the Improv Cooking Challenge for this month, which is 'Jalapenos and Cheese'.
Hellooooo!!!!  I love Jalapeno's and Cheese, especially together.  
And I'm really shocked, shocked I tell you,  I've never shared this before.
But I'm going to now, and you won't be sorry either.
My Chile Verde Smothered Burrito

This is actually a dish I make for myself all the time, but I was craving something a little hotter than normal, and kinda amped this up to just below volcanic heat.
What can I say, I like a little heat in my life from time to time.

To start with, you need some Chile Verde.  I happen to make it by the gallons and freeze it in meal sizes so I can just pull it out of the freezer, heat it and eat it.
Next up a flour tortilla.  I make mine almost from scratch, fresh every time we have Verde.  Actually, I use a mix, and then make the tortillas from that.  But the tortilla has to be thin and large.
You're making a burrito, so it has to be large enough to wrap.

Now for the assembly.
Place the tortilla on a plate, spread a smear of Refried Beans across the tortilla, then add a spoonful of  hot  Mexican Rice on top.  

Add some pickled Jalapeno's (I did say I wanted some hot here), a few chopped onions, after that, ladle a spoonful of hot Chile Verde on top, add a good handful of cheese.  Then roll it up.   Ladle some more Chile Verde on top, add some more cheese and a sprinkle, or three of fresh chopped onions.   If it happens to cool off a little, as in the cheese isn't melting real well, zap it in the microwave for about 30 seconds or so on high.
Dig in and enjoy your own smothered burrito.  You can also serve this with some more rice and beans on the side if you wish.  Personally, I like having it all inside.

The Improv Cooking Challenge is hosted by Nicole Little of Cookaholic Wife  Check out the Facebook page and send her a message if you want to join in.
#Improvcookingchallenge #Burrito #Chileverde
Check out all the other Improv Cooking Challenges below.

An InLinkz Link-up

First Monday Favorites June 2017 - 6

It's time for First Monday Favorites. 
This is the time I ask fellow bloggers to stop on by and add a link to their favorite recipe that they made last month.
Not the one that got the most views, although that's always nice, but the one recipe that they made that amazed, delighted and totally blew them away.

As usual, I'm torn.  I made some Kammerjunkere, which is a rusk, kinda like a biscotti in that it is twice baked.  I made them for the Improv Cooking Challenge.  And they went so well with the Raspberry Soup I made for  Soup Saturday Swappers.

I served them together at Tapas last month, and they were a hit. 

I had to go with the Raspberry Soup.  I had to.  Cause I'm so making this again.   It's the perfect vehicle for using up that last glass of white wine that got left, in the bottle.
Hey, it happens...
What one recipe did you make last month that amazed, delighted and blew you away?   Go ahead and link it up here.  

***No stock photo's are allowed in this linkup, use only those pictures you took on your original post, and that you have permission to use and share.***  

An InLinkz Link-up

Marmorkage (Marble Cake)

I actually made this last month for the local American Legion Cake Raffle.  I bake a cake a couple times a month, donate it for their cake raffle, which raises money to benefit local activities. 
I'm told my cakes are a hit.
Hey, I like baking, and don't need to eat all that I bake, so I give it away.
One of my favorite cakes growing up was a Marmorkage.  You might recognize it as a Marble Cake.  There was just something magical about the combo, rich dark chocolate and white cake together.   Traditionally it's not served with Ganache on top, but I figured a little more chocolate wouldn't hurt.
Right?  There is no such thing as too much chocolate. 

I think everyone should have at least one good marble cake recipe in their cooking arsenal.  And this one is fantastic.
Use an ice cream scoop to place alternating scoops of chocolate and white batter into a tube pan, alternating layers, as in put some chocolate on top of the white, and white on top of the chocolate.

 Smooth over the top a little to mix the batters.

 Bake the cake and inhale deeply when taking it out of the oven.

 Admire the cake as it's resting after its' sojourn in the oven.  Let it sit until totally cool

And with a drizzle or more of Ganache, it's hard to say no to this beauty.

yield: 1 coffee cakeAuthor: Sid's Sea Palm Cooking (adapted from My Danish Kitchen)print recipe

Marmorkage (Marble Cake)

prep time: 10 MINScook time: total time: 10 mins

This is a rich decadent take on Marble Cake.

INGREDIENTS:

• 8 oz. Butter
• 1 cup sugar
• 4 eggs
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons Vanilla Extract
• 1/2 cup greek yoghurt
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons extra dark cocoa powder
• 2 tablespoons whipping cream

Ganache

• 1/2 cup whipping Cream
• 1/2 cup chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Spray a bundt pan with cooking spray and flour it well, and dump out the excess flour. Beat the butter and sugar together for about 10 minutes, or until the sugar has dissolved into the butter and it is light in color. Add the eggs one at a time and beat well in-between each one. Sift the flour and baking powder together. Mix the whipping cream and yogurt together. Add 1/2 the flour to the mixing bowl, then add the yogurt to the bowl, and finish with the flour, mixing at low speed blending only until it's all mixed. Take half the batter out and place in a separate bowl. Add the cocoa powder to half the batter and mix well. Using an ice cream scoop, scoop alternating white and chocolate batter into the floured bundt pan. Finish by smoothing the top a little before placing in oven. Bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Let cake cool in pan and then invert it onto a serving platter.

Ganache

1. Heat the 1/2 cup whipping cream to boiling, either in the microwave or on the stove top. Pour over chocolate chips, let stand for 10 minutes and then whisk together. Pour over the cooled cake, in a pretty pattern and serve.

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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

Aspic (Sky) for Smørrebrød aka Open Face Sandwiches

You may have figured out I'm a Dane by now?
Or you may just think I like Danish food and keep going on and on and on about it.

Both statements are true.
I'm Danish and I love my Danish food.   Including my Smørrebrød (Buttered Bread) aka Open Face Sandwiches.

I've shared how to make some of the toppings that we Danes like for our sandwiches, the Frisk Stegt Løg (fresh fried onions), the Remoulade, the Horseradish sauce, well, you get the drift.
And one of the toppings or 'pynt' or garnish that we Danes like on our sandwiches is something we call Sky, aka Aspic.   We like it cut into thin strips and then we top our Spegepølse (Salami) our Rullepølse (rolled Sausage), Pork roast,  and Leverpostej (Liverpate) and even sometimes rare roast beef. 

It's also one of those "I can't believe how easy it is to make" things as well.
You can get naturally occurring aspic as well from a pork roast, that gelatinous substance at the bottom of the pan can be used on a sandwich, it may not hold up as well, but it's totally delicious.

However, since you may not have made a roast recently, or you used that wonderful juice for a gravy, how about just making your own aspic.
Heat the consomme/stock/au jus,add the gelatin

cool it down, and let it set.

Slice and use.

Your mouth will thank you.   Now pardon me, my lunch is waiting...

yield: 1 cup 
Author: Sid's Sea Palm Cooking (adapted from my mother's )print recipe

Sky (Aspic or Jellied Consomme)

prep time: 5 MINS 
Set time: 4 hours
total time: 4 hours and 5 mins

This is used to 'pynt' or garnish many meat topped Smørrebrød, from Salami to Rullepølse to pork or beef open faced sandwiches.

INGREDIENTS:

• 1 1/4 cup beef consomme or beef stock or au jus or 1 can undiluted beef consomme
• 1 envelope powdered gelatin
• 1 teaspoon Sherry (optional)

INSTRUCTIONS:

1. Heat the consomme/stock to almost boiling. Sprinkle the gelatin on top, then whisk in. Take off of heat and continue to stir for a couple of minutes to prevent the gelatin from settling onto the bottom. Pour into a straight sided bowl and place in refrigerator to set. Let set for 4 hours. Cut into thin strips to place on top of Smørrebrød (open face sandwiches.

 All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes

Remoulade

In Denmark you can buy Remoulade, either in bottles or tubes.  I remember well, squeezing Remoulade out on top of some Open Face Sandwiches I was making for my boss' lunch.  And you have a choice in brands as well.

Over on this side of the world, unless you order from a specialty shop, you're not going to find Remoulade on the shelf.

But you can make your own, very easily.
And taste-wise, it's pretty close. 

There are lots of recipes out there but I'm going to share the one I grew up making and eating.  Cause this is the way my Mom made it, and she was a darn good cook.  I did adapt it, a little. 

The fun part of a good remoulade is that it can be used not only on a piece of Smorrebrod but also on fish.
In fact I made this for the Senior's when I was still cooking at the Senior Center.  Mainly because I don't like most commercial tartar sauces.  They seem to have an artificial after taste that I do not care for.

yield: 1 cupAuthor: Sid's Sea Palm Cooking (adapted from my mother's )print recipe

Remoulade

prep time: 15 MINScook time: total time: 15 mins

This is the Remoulade sauce I grew up making at my mother's direction. I make it the same way now as I did when I was young. This is great served on Smørrebrød,  but also tastes wonderful on fish.

INGREDIENTS:

• 1/2 cup mayonnaise
• 1/4 cup finely chopped sweet gherkins
• 1/4 cup capers, roughly chopped
• 2 teaspoons mustard (I like stone ground Dijon or a spicy brown mustard)
• 1 teaspoon lemon juice (optional but tastes great if using on fish). 
• 1/2 teaspoon mild curry powder (optional) (suggested by a friend)

INSTRUCTIONS:

1. Place the mayonnaise into a bowl, add the mustard and stir through. Chop the gherkins into a fine mince and the capers as well. Add to the bowl and stir together. Put into fridge for an hour or so, for the flavours to meld together. Serve on top of roast beef smørrebrød, or Salami or on a piece of fish. I like to add the lemon when serving it on fish. 
2.  You can also add a mild curry powder to the Remoulade if you like.  This is totally optional, but does add a nice little zing.   

Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.