Pulled Beef Stuffed Anaheims on the Drum

Love it Jeanie. Good to see you back in the saddle!



Edit: I see you're not quite back in the saddle yet, keep the old pron coming though. Hopefully it will get you through!
 
Thanks everybody, you're a kind group of friends!


So, did you say you were coming out to California in September? :)
I'd love to John, the thought did cross my mind. :becky: Have to see if I'm healed up by then. Thanks!

Love it Jeanie. Good to see you back in the saddle!




Edit: I see you're not quite back in the saddle yet, keep the old pron coming though. Hopefully it will get you through!

Thanks Jason, feeling stronger every day! :thumb:
 
Looks like you're feeling your oats. Good. I'm thrilled you're getting back at it.

And if I didn't live with a bunch of culinary dwarfs, I'd be cookin' those all the time.
 
Those look great! If you're looking for a sauce to go with them, try this one:

1/2 cup finely chopped onion
2 cloves minced garlic
2 tablespoons flour
salt and white pepper, to taste
1 1/2 cups chicken stock
1 cup chopped green chile (just roast a few more - I prefer Hatch BigJim peppers, but they're hard to get)
1/4 teaspoon dried mexican oregano
Sautee the onions and garlic in some canola oil. When they're tender, stir in the flout until evenly coated...sautee for about a minute.

Stir in the chicken stock then add the rest of the ingredients. Bring it to a quick boil, then simmer on low until it thickens a bit.

Pour that over your peppers, smack your lips, repeat.
 
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