Bison enchiladas

While down in texas my goddess’s grandmother made enchiladas, it was the first time I had ever had them. They were delicious, bit small, but delicious. This is the closest I have come to recreating the recipe.  There usually is left over filling for me but that’s fine I use it to stuff bell peppers or on toast.

8 medium onion, diced
24 garlic cloves, minced
1 1/2 cups chili powder
24 teaspoons cumin
16 teaspoons sugar
16 cups tomato sauce
8 cup water
8 pound ground bison
16 cups mexican blend cheese
1 1/2 cups pickled poblanos, minced (I pickle them like japanenos only in deseeded strips)
8 fresh jalapeno, minced
2 cup cilantro, minced
48 12 inch corn tortillas (about 1 package where I shop, might vary)

Coat the bottom of a large camp skillet with olive oil and heat over medium low. Add onions and cover with a lit and let cook away until soft. Should be about 8 minutes. Remove the lid add in garlic, chili powder, cumin and sugar and stir 4 times. Stir in your homemade tomato sauce (you can use canned but I got plenty in the freezer) and water bring to a simmer and let simmer away until it thickens up. Stir in the ground bison and simmer over low covered until cooked. About 10 minutes or so. Strain the sauce to remove the solids from this lovely red sauce. Toss the bison, half the cheese, jalapenos and cilantro. Heat the over to 300 and add about 2/3rds of a cup of filling on warmed tortillas (can microwave them), roll and place seam side down. Repeat and lay each one on a sprayed cookie pan. Top with remaining cheese cover with foil and bake until heated through and cheese is melty. About 25 minutes. Delicious and twice the size of the one she made.


Italian popcorn

Ok we Italians love our garbanzo beans. (chickpeas) I love them so much I find it’s easier to grow 14 plants per person. That’s a lot of garbanzos per person. In the middle east, they only grow 7 plants per person. I love to roast mine till crispy and eat them with seasoning. This is something really special. I have four favorite seasonings, smokey mesquite which I think compliments the bean quite nicely, little bit of onion or garlic powder, taco seasoning and a greek seasoning.

2 pounds garbanzo beans
3 tablespoons olive oil
Spice blend of your choice

Preheat oven to 400F.

Rinse the beans with water for a few seconds to clean off the beans. Shake the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Continue to roll beans gently to remove them from their thin skins. Discard the skins and the paper towels.

Drizzle the olive oil over the beans and use your hands to toss them. Season lightly and then put in the oven. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Becareful to not burn them.
To make your own greek seasoning, mix 1 1/2 teaspoon dried oregano, 1 teaspoon dried mint, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, marjoram, and onion powder, and 1/4 teapoon garlic powder.

To make your own taco seasoning, mix 4 teaspoons onion powder, 3 teaspoons chili powder, 1 teapoon garlic powder, corn starch and cumin, 1/2 teaspoon dried oregano, 1/8th teaspoon cayenne pepper.


Python chili for a large crowd

YES! This is a snake recipe…you can get python via hunting in florida! They have a python hunting season! There is a story to this.

* 200 pounds python sliced and diced and ground fine.
* 5 pounds of bacon, chunked
* 60 (10 ounce) cans tomato sauce
* 30 (15 ounce) cans kidney beans, rinsed and drained
* 30 green bell pepper, seeded and chopped
* 30 red bell pepper, seeded and chopped
* 30 medium onion, chopped
* 60 roasted cloves garlic, chopped
* 22-1/2 cups chili powder
* 30 cups worth of guiness
* 10 bottles of your favorite hot sauce-we used frank’s lousianna hot sauce
* 5 tubs of sour cream for those who can’t stand to eat hot stuff
* 120 red habenaros (fresh)
* 60 red chili peppers (fresh)

This makes a 40 gallon pot…wich we made from this a 40 gallon stainless steel drum…we made a spatula big enough from a stainless steel pole and a peice of stainless 1/2 inch thick sheet steel welded to the stiring end.

The drum we used we got here.…eavy-duty.aspx We welded the bung shut, and cut off the top and welded a handle to it.

Now before I go any further some might ask….where am I to get a python? Florida everglades during their snake hunting season. Yes I am serious. My buddy went hunting during their opening season last year. He bagged 6 snakes. He bagged 2 burmese, a reticulated python, and  a green anadaconda, and 2 southern african rock pythons throughout the season. All over 200 pounds. So he got them bagged them and took them home. Cleaned them and planned on eating them. That’s how this recipe came to be. How many people have cooked and eaten snakes. So with these snakes he and I chatted and I helped him get this recipe going.

So onward we go.

1. Place the ground meat and chunked bacon in a large pot over propane burner. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper, hot peppers chili and habenaros and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and guiness, and season with chili powder. Simmer over low heat for 1 hour and a half hours uncovered stirring frequently, may need to add more beer if it becomes too thick. Thesnake will be cooked and look very much like beef. Least to him he thought it looked like beef. I think it looks more like ground chicken. He’s got a propare burner from bayou classic, and it’s a burner with 3 heads hooked up to a tank of gasoline.

Apparently it smelled very good cause neighbors gathered. He had 360 serving….10 weeks worth of breakfest lunch and dinner for one hungry eater.

However in that afternoon he managed to feed the neighborhood….he was asked many times for the recipe…he smiled and joked that if he told them they wouldn’t like it….and he joked even more that he was feeding them snake….or so they thought…either way he managed to feed the whole neighborhood 200 pounds of burmese python…and he turned the rest into “turkey” jerky…was good stuff I am told.

SUPER meaty wild man chili!

  • * 10 pounds lean ground bison (alligator, lamb beef anything you want)
  • * 10 pounds ground venison (elk, moose, bear, anything works nicely)
  • * 10 pounds ground boar (rattlesnake, wild boar, anythng meaty)
  • * 10 pounds shredded chicken (turkey, goose, emu, ostritch, anything chickeny)
  • * 12 (10 ounce) cans tomato sauce
  • * 6 (15 ounce) cans kidney beans, rinsed and drained
  • * 6 green bell pepper, seeded and chopped
  • * 6 red bell pepper, seeded and chopped
  • * 6 medium onion, chopped
  • * 12 roasted cloves garlic, chopped
  • * 4-1/2 cups chili powder
  • * 6 cups water or guinness draught
  • * 2 bottle of your favorite hot sauce
  • * 2 tub of sour cream for those who can’t stand to eat hot stuff
  • * 24 red habenaros (fresh)
  • * 12 red chili peppers (fresh)

1. Place the ground meat in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper, hot peppers chili and habenaros and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.


3.Also cheese shredded cheese…I also cook 2 pounds of bacon, cook it till it’s cooked crispy yet flimsy, not black, and toss it into the blender and grind it up in there and mix it in….very delicious…. don’t forget the hot sauce!