French Beef Enchiladas

INGREDIENTS

10-12 flour or corn tortillas
1 tablespoon butter or margarine
1/2 cup sour cream
1/3 cup chopped green onion
1 garlic glove, minced
1 cup chopped onion
1 cup milk
1 pound sirloin steak, cut into bite size strips
1 teaspoon minced garlic
4 cups tomato sauce, divided
2 teaspoons chili powder
250 gm diced green chile peppers
1/2 cup fresh salsa
3/4 cup chopped black olives, drained
2 cups shredded Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground cumin


DIRECTIONS

In a saucepan, melt butter over medium heat.
Saute onions and garlic until almost translucent. Stir in beef, milk, salt, cumin and chile peppers, and continue cooking until thickened and bubbly. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Stir occasionally. Set aside.
Spoon a little of the meat mixture into a flour tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
Bake 30 minutes in the preheated oven, or until hot and bubbly.

Serve hot!

Enjoy!

Badleeshah.

Steamed Pungent Cod With Cabbage-Chinese Style

Ingredients :

1/2 kg Thick filet of cod
1/2 c Sweet Mixed Pickles, diced
4 lg Leaves of Napa (celery) cabbage
1/4 c Pickle juice
1/2 tbsp Thin soy Sauce
1/2 tbsp Fresh ginger root, minced
1 tbsp White vinegar
1 tsp Sesame oil

~ Cornstarch paste ~
1 1/2 c Water
2 Green onions, sliced in Thin strips
1 tbsp Crushed rock Sugar

Preparation :

Sauce: In saucepan, heat water & crushed rock Sugar until Sugar
melts. Add Pickle juice, soy Sauce, vinegar & diced pickles. Bring to
boil, stirring constantly. Re-stir cornstarch paste, and dribble it into
boiling Sauce, until Sauce has consistency of thin Pancake batter.
Remove from heat. Reserve in saucepan.
Slice cod fillet across the Grain about 1 cm thick, keeping slices in
position. Cut leafy fringes off of cabbage (save for your stock pot). Cut
cabbage stalks lengthwise into pieces to match Fish slices. Insert
cabbage slices between each slice of Fish. Hold together and slice Fish
& cabbage in half. Using broad side of cleaver, lift Fish & cabbage, as
is, onto 26cm oval serving dish. Sprinkle ginger and sesame oil on Fish.

Steaming: About 15 minutes before serving time, bring water in
steamer to boiling. Steam Fish platter in steamer for 7-10 minutes,
until Fish turns milky white. Meanwhile, reheat Sauce. Remove Fish
from steamer and pour off any water. Pour Sauce unevenly over Fish
so it is only partly covered. Garnish with green onions. Serve hot!

Enjoy!

Badleeshah