Thursday, October 27, 2011

Dinner Party

This weekend, M and I will be entertaining a few guests in our apartment for the first time since moving here. Tentative menu:

Starter - Chips & dip
Appetizer - Tomato caprese
Appetizer - Inari
Entree 1 - Thai namya noodles
Entree 2 - Chicken enchiladas
Dessert - Boston cream pie
Dessert - Apple something

You'll notice there's no real cohesiveness to this menu...Italian to Japanese to Thai to Mexican? Unfortunately, I will be out of town the day/night preceding, so the apartment must be turned upside-down and inside-out TODAY, and the meals must be simple, fast, tried and true. However, for the enchiladas, I want to try making my own enchilada sauce. I found this fairly simple recipe, and may give it a whirl...though it may mean sacrificing the most complex item on this menu (Boston cream pie).

Ten-Minute Enchilada Sauce

1/4 cup vegetable oil
2 tablespoons flour
2 tablespoons New Mexico or California chili powder (or mix. Best New Mexico chile powder is the 69 cent "Chile New Mexico Molido" in the red, white, and green package by the company "Mexico Spices Corp")
1 (8 ounce) can tomato sauce
1 cup water (or chicken stock)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder (or fresh garlic)
1/4 teaspoon onion salt
Salt to taste
Optional: 1-2 oz dark chocolate
  1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt. 
  3. Optional: Dip corn tortillas in sauce while still hot. Pour sauce in bottom of baking dish before placing rolled enchiladas. Sauce thickens in the oven. 

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