| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats, Grains |
|
|
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Corn flour |
| 1/4 |
c |
All-purpose flour |
| 2 |
ts |
Sugar |
| 1/4 |
ts |
Kosher salt |
| 1 |
|
Egg |
| 3/4 |
c |
Milk |
| 2 |
tb |
Unsalted butter; melted |
| 2 |
tb |
Minced chives |
| 2 |
c |
Barbecue sauce (separate recipe) |
| 4 |
c |
Shredded cooked pork |
| 1/2 |
c |
Minced white onion (about 1/2 medium onion) |
| 2 |
tb |
Lime juice; more to taste |
| 1 |
md |
Tomato |
| 2 |
|
Medium; ripe avocados |
| 1 |
|
Serrano chilies (according to taste), finely minced (up to 2) |
| 2 |
tb |
Chopped cilantro |
|
|
Kosher salt to taste |
| 3/4 |
c |
Chili sauce (bottled) |
| 1/3 |
c |
Molasses |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Dijon mustard |
| 1 |
|
Clove garlic; crushed |
| 3 |
tb |
Lemon juice |
| 1/3 |
c |
Chicken stock |
| 1/4 |
c |
Water |
| 1 |
ts |
Tabasco sauce |
| 1 |
ts |
Kosher salt |
| 2 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Chili flakes |
| 1/2 |
|
Anaheim chili; seeded and cut into 1-inch pieces |
| 1/2 |
|
Chiptole chili in adobo sauce (canned) |
INSTRUCTIONS
AVOCADO SALSA
BARBECUE SAUCE
recipe from Bradley Ogden's Breakfast, Lunch & Dinner
In a medium mixing bowl sift together the dry ingredients. In a separate
bowl combine the egg, milk, and melted butter. Make a well in the dry
ingredients and gradually beat in the egg mixture. Stir in the chives. Let
the batter rest for 30 minutes before using.
Heat a well-seasoned crepe pan over medium heat until almost smoking.
Butter lightly and pour in about 2 tablespoons of batter, just enough to
make a thin 5-inch crepe, tilting the pan to distribute the batter evenly.
Bake until golden brown, cooking on one side only. Remove the crepe from
the pan and continue with the remaining batter, stacking the warm crepes on
a plate.
Heat the barbecue sauce in a medium saucepan and add the shredded pork.
Stir to coat the pork evenly with the sauce. Simmer gently for a few
minutes to make sure the meat is heated through. Fold or roll the crepes
around the filling. Top with any remaining barbecue sauce and serve the
avocado salsa on the side.
Avocado Salsa (makes 2 cups): In a medium-size bowl, mix the minced white
onion and 2 tablespoons of the lime juice. Set aside while preparing the
tomato and avocados. Core and cut the tomato into 1/4-inch dice. Cut the
avocados in half, remove the seeds, scoop out the flesh. Cut the flesh into
1/2-inch dice. add the tomato, avocado, minced chilies and cilantor to the
onion mixture. Taste for seasoning and add salt, lime juice or minced chili
as needed. Cover tightly with plastic wrap and let the salsa stand for
about 1/2 hour before serving.
Barbecue Sauce (makes 2 cups): Combine all the ingredients in a
heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat to
low and simmer 15 to 20 minutes. Remove from heat and put through a fine
strainer. Refrigerate if not using immediately. Sauce will keep in
regfrigerator for up to 4 days.
Posted to CHILE-HEADS DIGEST V4 #134 by Judy Howle <howle@ebicom.net> on
Sep 24, 1997
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