Chef Benwa Cooks

As a follow up to the How to Roll a Burrito post, I thought I would explain how to roll enchiladas. I will be making pork enchiladas with my Famous Green sauce.

Lets get started:

If your corn tortillas are fresh enough you can roll them dry. The dry method is what I prefer, it’s not as messy,  but the tortillas I had where a little too dry.

So I dipped them in the hot green sauce.

Place on a work surface, I used a plate

Add some onions

Add the cheese

Add the meat

Smush it all together

Start rolling it by folding over with your thumbs

Keep rolling by turning it over

Place it in a suitable pan and repeat

Once the pan is full top with plenty of green sauce and Colby Jack cheese. Place in an oven for 45 minutes or until the internal temperature 0f 160 degrees.

Place on a plate and serve with Spanish rice and re-fried beans. Enjoy!

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Peak-Season Map from Epicurious.com

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Here is a great site for a ton of recipe sites. populair.eu/recipes

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Here is a great tip for cooking bulk sausage. I always get my sausage in the one pound bulk packs. Bob Evans is my favorite. I didn’t think that this tip was that important till my daughter tried to cook some for her beauty school breakfast pot luck.

We stock up with sausage when it’s on sale and freeze it. You might think that it would be a hassle to remember to take out the sausage the night before. But frozen sausage is really quite continent.

Here’s how:

Cut off the metal ends.

Then microwave for 1 minute, this is where my daughter screwed up. She did for five minutes, it was mush.

Once the the sausage has been microwaved, it is just pliable enough to get a nice sharp knife through

I like this slicer. Another nice thing about this method is you can get the slices as thin or as thick as you want.

Look at that stack of sausage all nice and neatly sliced. Next just put them in the pan and cook.

I like my big old 14 inch skillet for this.

Let them cook and you will have a flavorful sausage for your breakfast.

Oops, looks like I forgot that  I couldn’t wait, and took a bite out of one. Well, that is one of the benefits of being the chef!

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This is one of my favorite breakfasts, it’s not quite an omelet but it’s a little less then a total scramble. If that makes any sense.

They sort of look like an omelet but I don’t set the eggs that hard. I like them more on the moist side.

I cooked the onions and mushrooms separately the added them to my egg pan as needed.

What you will need:

1/2 Lrg. Onion, Diced Large
8 oz Fresh Mushrooms. Cleaned and sliced thick
6 Tbls Butter
1 lb Cooked Sausage
5 to 7 Large Eggs
4 oz Grated Cheese (Cheddar, Colby Jack, Gruyere, or pretty much what ever)
Salt
Pepper
Tabasco
Toast

I ccoked the sausage in a large skillet (Check back later for a great sausage tip) over medium heat. Once done set aside in your toaster oven on low to keep warm.

Toss a tablespoon of butter in the skillet that you used to cook the sausage, then add the onions.

We do this because they take a lot longer to cook then the mushrooms. Once the onions are mostly cooked add the mushrooms.

Saute until they are a nice golden brown and delicious , like this.

Set them aside and prepare the eggs.

Put two to three in a bowl add salt and pepper, I like season pepper, a couple of dashes of Tabasco and a splash of milk. Mix lightly, I don’t like my eggs completely homogenized. I still like to see a little egg white floating around with the yolks.  So I guess there not totally scrambled and not totally omelet-ed either.

OK so lets get cooking!

Put some butter in your favorite egg cooking pan and let it melt. Add the mushrooms and onions and let it come back up to heat. Pour in the eggs and let it cook a while.

Run your spatula through it a little to keep it from turning into a omelet. Once it’s just cooked enough to hold togater give it a flip. Then let it cook just until  it sets and top with cheese.

Fold it out onto a plate and garnish with sausage and toast.

Enjoy!!!

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No matter how long you have been cooking, always read the instructions!!

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I was going threw my mom’s stuff at her house and I ran into a few things to share with you. I’ll start with these great little choppers.

Long before Vince and his cohorts thought up the Slap Chop my mother, an probably a lot of other mothers, where using one of these. I’m not sure what the correct name is but I just call it a chopper.

I remember my mom used it most on strawberries. I’m sure it works on plenty of other stuff too. I kind of remember mom chopping nuts with them too.

I’m sure I will get plenty of use from them. One thing for sure, there is no way Vince’s gadget is any easier to clean than these.

I found these too. Not really that unique but I think they will come in handy for cutting biscuits or puff pastry to place under Seafood Newberg.

The one on the left is a little corroded but I’m sure with a little extra lubrication it will work fine.

Finally I found these and I thought it would be great fun to stump my 20 year-old daughter. I laid them out on the table and asked her if she knew what they were for.

I’m sure most of you know what the are because, to my surprise, she knew right away. Any body not know? Just post a comment and I’ll tell you what they are for.

Now that I have finally caught up with everything from the holidays and dealing with my moms house and such.  I should be posting more often.

Around the first of December I was even toying with the idea of making a resolution to post twice a week when the new year started. But you can see where that went.

I can still try though, I hope everyone has a great 2010!

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After the last post it’s time for something a bit more light hearted. This is one of the funniest skits from SNL that involves food and the holiday season.

It was originally broadcast late night so it is rated PGish so be warned.

There is a short commercial but it’s worth the wait.

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I am sorry to say that the reason for the lack of postings the last few week is that my mother, Betty, has lost her battle with cancer. She passed away on Tuesday December 8th after two weeks in hospice.

I would like to thank all the nurses, doctors, and everyone from Faith Hospice in Byron Center MI. who helped our family through these trying times.

I would also like to thanks all my co-workers and friends for their words of sympathy and encouragement

Jerry D Bennett aka Chef Benwa.

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That is besides turkey sandwiches. There is nothing like a good BLTT. But for an easy, delicious, and hot after Thanksgiving treat that is sure to burn threw the leftovers there is nothing like a Turkey Bowl.

It starts out by putting what ever you want into a bowl and then microwaving it till heated threw.

It’s really quick and easy to do.

I start out with a bare bowl:

Next I put in a little gravy:

Then some mashed potatoes:

Then some stuffing:

Then the turkey and more gravy:

Place it in the microwave on high for three minutes, when the timer goes off give it a little stir and finish for another minute in the microwave.

Ta Da! a great use for Thanksgiving leftovers that takes only 4 minutes plus bowl filling time.

Oh! and the time it will take you to make your own version. Because there are still other leftovers to chose from like; green bean casserole, yams, cranberries, etc… etc….

Just remember you created it so you have to eat it.

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