After our cooking class last week at the
North Carolina Aquarium,
I wanted to do my own version of seafood enchiladas.
I checked the freezer
and came up with a package of
King Crab Clusters we'd bought on sale at Harris Teeter.
Yeah.
I know.
$27.01.
Steep.
Well.
Not really so.
This made 8 tortillas
and if I do the Sandy Money Saving Meals Math right,
that turns out to be $3.37625 a serving.
Four and a half pounds of clusters
yielded 1 pound 1.8 ounces of meat.
03/08/10 ETA: Mr. Hawthorne just read this post
and informed me
that we'd already eaten 1/2 the crab legs,
so 2 1/4 pounds of clusters
yielded over 1 pound of meat.
Sorry.
Now I have to re-cipher my 'rithmatic.
That would make each portion of crab meat
$1.688125.
... and started on the beans.
I bring salted water to a boil,
add in rinsed beans,
cook for about 20 minutes,
then drain, rinse the beans, and refresh the water,
bring to a simmer and cook until tender.
About another 20-25 minutes.
Cover rice and beans when done to keep warm.
Now I'm starting on the fixings for the enchiladas.
1/2 onion
1/2 green pepper
2 green onions
1 large shallot
bunch of garlic
cilantro
lime
lemon
First, I minced:
1/2 onion
2 green onions
1 large shallot
2 TB garlic
And I'm using 1 TB cumin and some
freshly grated salt and pepper.
Next up,
fixin's for my beans.
1 TB jalapeno
(I used jarred since I didn't have fresh on hand.)
1/2 green pepper (chopped)
5-6 small cloves garlic, minced
about 2 TB minced cilantro
juice of 1 lime
3/4 cup chicken stock (not shown)
2 cups kidney beans (not shown)
Coming up,
my enchilada sauce.
I melted some butter and added 1 tsp. cumin, 1 tsp. cayenne,
1/2 tsp each onion powder, granulated garlic, paprika,
Sazon Goya seasoning con azafran and
Sazon Goya seasoning con cilantro y tomate
Now I'm starting on my cream and cheese sauce
for the enchiladas.
Ingredients:
1/2 stick butter
1 1/2 cups heavy cream
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
1 large clove garlic, minced
2 TB parsley, chopped
1 cup ricotta
(Ricotta not necessary but I had it
left over in the fridge from my lasagna
and needed to use it before it got that
reddish mold on it.)
I was thinking I'd use white wine in the sauce
but decided against it since Youngest Hawthorne
might not like the wine flavor.
It's up to you.
For the crab meat,
I melted some butter (1/2 stick) ...
By the end of the afternoon,
I had 5 of my 6 burners going.
Back left is the kidney bean, green pepper, cilantro
thingie going on. Back right is my rice.
Front left is a zingy enchilada sauce.
Front middle is the cream and cheese sauce
and front right is the butter, wine, and crab meat mixture.
Assembly:
Place a spoonful of crab meat filling
in center of tortilla.
You may need to nuke the tortillas
for 20 seconds or so to make them more pliable.
Why oh why do I torture myself and read this blog?
ReplyDeleteI need some king crab enchiladas in my life stat!
Sloane, please try these. You won't be disappointed.
ReplyDeleteDamn lady. That looks just...wow. I will be making those this week for sure. Thanks again for going above & beyond my "Ask Rosie" request (again).
ReplyDeletexo Ange in WI
WHOOT, Ange!
ReplyDeleteThank you for asking Just Ask Rosie and responding.
You always keep me on my toes.
OMG that looks so good !!!
ReplyDelete