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"Bob Dodd's
Recipes"
submitted by
12 GAUGE GOURMET CHEF
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Bob Dodd
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PITA is proud to award the title of
12 Gauge Gourmet Chef to Gene.
Sue
Brewer,
PITA
Secretary |
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"Bob
Dodd's Recipies"
Prepared by
Chef Bob Dodd
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CHILE VERDE
Canned tomatillos and Embassa brand jalapeno peppers
Pork, cubed, consider value of lean roast over other cuts
Salt and pepper to taste
Teaspoon of minced garlic.
Cube the pork to desired size and brown it in a frying pan until
it has released it's own liquid and colored. Drain the pork and
add it to a sauce pan of blended tomatillos for at least a 1/2
hour of simmering to ensure meat is done. Add blended peppers
for desired heat (perhaps only 3 peppers the first time then you
can adjust on future occasions) for additional 15 minutes.
Serve: Hot as main dish with refried beans and rice for Chile
Verde; hot or warm over scrambled eggs for Huevos Rancheros with
cheese and cilantro to taste; roll the Chile Verde or Huevos
Rancheros in a lightly fried tortilla for a burrito; room temp.
as a dip for tortilla chips; or warm over plate of chips with
lettuce, fresh onion, cilantro, sour cream, and guacamole as
salad.
Typically, the Chile Verde or Huevos Rancheros would also have a
garnish of lettuce, small cubed tomato, a sprinkling of fresh
onion, cilantro, and Cotija cheese on the side.
TORTILLA SOUP
Chicken breasts and Thighs (pork, beef, and/or hamburger can be
substituted)
Chicken Stock (beef stock if beef)
Enchilada sauce (mild to spicy to taste)
Taco Seasoning
Onion
Whole black olives
Chopped peppers, canned or fresh
"some" (not a lot) of beans, pinto, black and...
Chopped tomatoes
Corn tortillas
Tortilla chips
Hominy
Garlic
Salt and Pepper
"Some" corn or other veggies optional
Bake chicken thighs in oven with enchilada sauce for enough time
to shred the meat off the bones.
Cook the chicken breasts in some chicken stock and the taco
seasoning sufficiently to shred the meat.
To the shredded meat, add the rest of chicken stock, onion,
olives, peppers to taste, beans, tomatoes, hominy, garlic, and
any other optional veggies in soup pot to simmer. Add thinly
sliced corn tortillas, a few at a time, for thickening agent.
Should become a medium thick soup; not either runny or a stew.
Place some broken chips in a bowl, cover with the soup, and
dress with some grated cheese.
Each month,
PITA will select a winner from shooters who have submitted
recipes for this contest. The winner will have his/her
photo taken and included with the winning recipe. Each
winner will be awarded a "really kewl" chef's apron. When you see someone wearing
one of these aprons around the camping grounds - show them
reverence for their culinary talents - they are an official "12
GAUGE GOURMET"!
 "12 Gauge
Gourmet" is copyrighted 2004-2005, PITA |
