Thursday, February 23, 2012

Smokey & Sweet...

Morning everyoneJ  So since we had made a QUICK (UNDER 20 minutes!) dinner of Veggie Pad Thai last night which was the IDENTICAL recipe to this Chicken Pad Thai I had made before (sans the chicken, obv!)...
...I thought I'd back track a bit and show you one of the dinners we made last week that I had gotten too lazy forgotten to blog about.

Because for the second time last week, dinner was inspired by yet another man. 

This time it was this one:
I'm not a big fan of "Man vs. Food," but I do really like Adam Richman's newest show on the Travel Channel:  "Amazing Eats."  We had recently seen an episode called "Pork-A-Palooza" (featuring one of our DROP DEAD FAVORITES:  the roast pork sandwich from DiNic's in Philadelphia) and made a passing reference to a restaurant that served BBQ & Gouda Pulled Pork enchiladas.

Yep, that passing reference was ALL it took for me to try to recreate these ASAPJ

The best part??  I made SUPER light work of the cooking by having the pork chops slow cook on low for 4 hours in BBQ sauce until they were cooked through...

...and shredder ready!

Next. I gathered up the rest of my ingredients:
  • Corn Tortillas
  • Gouda Cheese
  • Extra BBQ sauce
First I layered up each tortilla with a slice of smokey Gouda cheese...

Next came a spoonful of pulled pork and an extra drizzle of BBQ sauce...

Then came a horrid attempt to roll these now STUFFED little tortillas and place them seam side down in the pan...

Buttttt a little quick cover of cheddar cheese and you can hide all of your mistakes!  Cheesy AND camouflaged...bonus!
I popped the enchiladas in the oven for as long as it would take for the cheese to melt and we were ready!  

I was worried the enchiladas were going to be dry without any sauce, but that actually made for an extra crispy and gooey 'lada where you could REALLLLLLY taste the BBQ pork & gouda.  The gouda here is the KEY, folks!  The smokiness just blends so well with the sweet & tangy BBQ and just makes the dish.
And you know what else makes the dish?  The under 15 minute prep time!  Always sweet, right?

As a side dish, I sidled up the enchiladas with some guacamole....but with a TWIST!

You see...I had a little extra roasted garlic from the Roasted Garlic Beef Stew I had made the week prior and thought 'what would happen if I combine 2 of the worlds best ingredients??'J
Answer?  Knock your socks off guacamole!  I just mashed up the garlic right along with the avocado.  Added a little lime juice & salt and called it complete.
The best bites were the one STUDDED with that sweet roasted garlic.  I can't even TELL you how good this is.  You just have to make it for yourself.  Go.  Go right now.  I'll be waiting.

In other 'news', I just had to show you my view as I blogged for you guys this morning....
Not sure if she was REALLY intent on showing you guys the magic of gouda pulled pork enchiladas.....orrrrr it was the English Muffin that I was nibbling on as I typedJ hahahahaha....

Hope you guys have a great dayJ  Love, Me & Penny!

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