Sunday, April 2, 2017


In February, we feasted at High in the Sky, with an Italian theme. For the anitpasto I brought along Lupini beans, olives, capocollo, soppressata, & proscuitto. Caroline made a gorgeous torta Crispelle with sausage and broccoli rabe for the primo, and also brought along a pasta machine and dough so we could make absolutely fresh pasta. For the contorno, Maureen served a chicken piccatta with lemon and caper sauce. Tiramisu for the dolce! Delicious wine pairings included a Bordeaux Blanc Clarendelle, Anselmi (one of my favourite Italian whites), and a lovely pinot noir.

March was our turn to host, and the ladies persuaded the gentlemen to be the cooks. After much deliberation, Rob chose a Mexican theme. On fiesta day, we went down to Kensington market in the morning for the ingredients: tortilla, tomatillos, peppers (serrano, poblano), Mexican crema, and Oaxaca cheese. We also discovered mini wafer Obleas Mexican candy that we shared at dessert. For libations, Mexican Mojitos, tequila and cervaza on hand! 

Appetitzers were filling! Jimmy walked in with KFC chicken, (which I thought was his contribution, but it turned out to be an April Fool's joke) and then made burritos to order. Dick had stuffed peppers and drunken tequila shrimp. People were full by the time Rob served the soup, and then even fuller when the main was set before us... the best enchiladas I've had in my life!  It was nice having someone else on kitchen duty, but we did miss raconteur Rob's company as his dishes demanded last minute preparation.  We ended the night with Dick's dessert - Mexican brownies with vanilla ice cream.


2 tablespoons vegetable oil 
1 small onion, diced 
2 tablespoons minced garlic 
2 jalapenos, finely diced 6 cups loww-sodium chicken broth 
One 14.5-ounce can fireroasted diced tomatoes 
One 14.5-ounce can black beans, rinsed and drained 
3 chicken breasts, boneless and skinless 
2 limes, juiced, plus wedges for garnish 
Salt and freshly ground black pepper 
1 cup roughly chopped fresh cilantro leaves 
One 8-inch flour tortilla, grilled, cut into thin strips 
1 avocado, pitted, sliced

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.


This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.


1 1⁄2 lb. tomatillos, husks removed, rinsed
2 serrano chiles, stemmed
1 cup roughly chopped cilantro
1 cup sour cream
1⁄2 tsp. cumin seeds, toasted
4 cloves garlic, roughly chopped
2 poblano chiles, roasted, peeled, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 cup canola oil
3 cups cooked shredded chicken
1 1⁄2 cups cups shredded queso Oaxaca or mozzarella
8 (6") corn tortillas

Arrange an oven rack 4″ from the broiler and heat broiler to high. Place tomatillos and serranos on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins. Transfer to a blender along with cilantro, sour cream, cumin, garlic, poblanos, and 1 cup boiling water; season with salt and pepper, and purée until smooth. Set enchilada sauce aside.
Heat oil in a 12″ skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to a work surface. Place chicken in a bowl and toss with 1 cup enchilada sauce until evenly coated. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls in dish, seam side down, creating one row down the center of the dish. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.
Heat oven to 375°. Bake enchiladas until sauce is bubbling and cheese is melted on top, 25 minutes. Remove from oven, and let cool for 10 minutes. Serve with plenty of sauce.

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