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.

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My to die for corn and tomato salsa


25-30 cherry tomatoes = 2 cups chopped tomatoes

2 1/2 pounds of fresh tomatoes=3 cups chopped and drained fresh tomatoes=2 1/2 cups seeded chopped cooked tomatoes
30 pounds tomatoes Chopped with juice
1 head garlic, peeled and chopped
6 large bell peppers
9 large onions chopped
4 bunches cilantro (substitue celery leaves)
Jalapenos (substitute hot sauce)
1/2 cup salt
3 cups vinegar
2-4 tablespoons dried oregano
2-4 tablespoons thyme
1/2 tablespoons cayenne pepper ground
2 tablespoons paprika
2 cups hot sauce (I used salsalita orange habanero hot sauce, it was rather weak…but it was only a cup, so try 2-4 cups hot sauce)
Put all ingredients in an stainless steel stockpot (avoid enamel!) and heat through, stirring often.
Process in a boiling water bath canner for 15 minutes pints and quarts (hot pack).

6 quarts

The godfather burger challenge


Sometimes I wonder what it’s like to be a competition eater.  At one point I was asked to come up with a recipe for a competitive eating function for a church outside manilla. This is the recipe I came up with. TO MY KNOWLEDGE: this is the biggest burger in the world!

32 pounds of meat, 16 pounds of beef, 16 pounds of pork ground fine. (30% fat, 70% meat, the meat must be outside fat, fat from the outsides of the animal)
16 cups of fresh bread crumbs
2 dozen beaten egg
6 cups of apple brandy bbq sauce
4 onions
2 heads of garlic minced

Mix in a very large bowl by hand….divide in half….press each half into a deep cookie sheet, it should be about 1 inch thick. Your making 2 patties.

You’ll need about 18 pounds of bread. Thats right 18 pounds…the bottom bun is 9 pounds…the top bun is 9 pounds.

To make one of these buns….we will need

72 cups (18 lb.) bread or unbleached all-purpose flour
27 teaspoons instant yeast
18 teaspoon salt
18 tablespoon sugar
18 tablespoon malt powder
18 tablespoon oil
18 egg
18 egg white
22 1/2 cups water

Combine all ingrediants, knead 10 minutes on very well floured surface. Cover and let rise 1 hour. Punch down and let rise a second time. Rip dough in half, shape to form a square loaf big enough for the burger to fit on. Place on well greased cookie sheet, and bake at 450 for about 25 minutes. It is done when you can poke the center and it comes out clean…. You will then cook the top bun.

Next you lay the bottom bun down. Slather with mayo, top with a burger, 2 pound of crisp bacon. 4 sliced onions, 4 pounds shreddd cheese, the 2nd burger, 2 more pounds of bacon, sauteed onions and mushrooms, more cheese, 5 beef steak tomatoes, jalapeno onion relish (recipe below), 2 pounds sliced sausage and top it off with some lettuce and 15 jalapeno peppers sliced and top with more apple brandy bbq sauce. (recipe below)

Jalapeno onion relish

6 onions (thinly slices)
8 green bell peppers (cut into thin strips)
3 jalapeno pepper (seeded and minced)
6 tablespoons pickling spice
2 cups white sugar
1 teaspoons salt
2 cups apple cider vinegar

Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.

Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
Water bath for 30 minutes….You will need 5 cups of relish for this burger.

Apple brandy bbq sauce

7 cup apple brandy
7 cup apple juice
7 cup ketchup
14 tablespoons flour
28 tablespoons water

Mix brandy, apple juice and ketchup into a pan and whisk together. Then bring to a simmer, once simmering whisk together flour and water. Whisk this into the apple and ketchup mix. Simmer for 5 more minutes and remove from heat.

The rest will be served as a side dip for onion rings and french fries that are being made to go with it…The challange….who can eat the most of this monstrosity in 5 hours. The competitors are grouping into teams of 6. All in All 5 of these will be made. On the side there is 5 pounds of chili cheese fries topped with onions and bacon, and 5 pounds of onion rings with buffalo dipping sauce and a pitcher of soda to finish it all off.

I can just about hear stomachs bursting already.