Tag Archives: Sauce

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.

Related articles

Fried rattler and bamboo


I love asian food. This is a spin on my local go to thai place’s chicken and bamboo. It’s quite good but well I think it be lovely with rattler.

1 lb rattler
7 ounce Can of Bamboo
10 Chillis (Mixed red/green)
6 Garlic Cloves
Half a Ginger Root Shoot (About 3 ounces)
2 Spring Onion
2 Tablespoon light soy sauce
4 Tablespoons Soy Sauce
2 Tablespoon Oyster Sauce
2 Teaspoon Sugar
4 Tablespoons Water
4 Tablespoons Oil

Clean the rattler and chop it into bite sized pieces.
Slice the bamboo, and spring onion, into fine pieces.
Chop the chilli and garlic into very small pieces.
Slice the ginger root into thin slices.
Put oil in pan turn up the heat to get it good and hot.
Add the chilli & garlic fry it for few second to release the flavour.
Add the chicken in and fry it for 2 minutes until its just cooked through.
Add the ingredient for the sauce to the pan, the soy, oyster and fish sauces and the sugar.
Add bamboo, spring onion, ginger and water, fry till brown and spoon over thai jasmine rice.

Mmm dish from the gods.

Related articles

fiery chicken and rice


I’m tired of the normal chicken and rice…..so I dug around to figure out what I could make to spice it up….this is what I’ve come up with.

1 cooked chicken, pulled and shredded and chopped into small chunks.
8 cups cooked rice.

Now for the sauce.

5 Habanero peppers (I used 7. Chopped and seeded)
3 cans pineapple chunks
2 Tablespoons oil (I used grapeseed oil)
1 small onion, chopped
2-3 cloves of garlic, chopped
1 Cup apple cider vinegar
2 Tablespoons Pear honey (could use molasses or honey I guess)
2 Tablespoons Worcestershire sauce
2 Tablespoons mustard (any kind, I used dijon)
1 Tablespoon cumin
1/4 cup brown sugar
1/4 cup orange juice
1 teaspoon salt (I didn’t use it)

To make the sauce, start by heating up your oil in a large pan. Add the onion, garlic, and peppers and sautee for 3-5 minutes on medium heat until they are soft. Then add the pineapple and stir for 5 more minutes.

After 5 minutes, add everything else.

Then let the sauce simmer on low for 15-20 minutes. It should reduce by about 1/4, but keep a close eye on it so it doesn’t burn or scorch! Stir it every 1-2 minutes.

You can thick it further if it’s not to your liking, by using 1 tablespoon of flour with 1 tablespoon of water to make a slurry. Then stir it in a little at a time to get it just right.

Toss your checking into the sauce, and toss to coat. Then add the 8 cups of rice and toss to coat.