Somehow we haven't exhausted ourselves of enchiladas! The heat is addictive! I use to have some stomach issues where I couldn't eat spice for a little bit. But ever since Matt got me onto high ph water I don't even take meds and I eat habanero! Take that modern medicine. You can get refillable jugs of high ph water at Wholefoods in Oklahoma City. California, you've got it good. There's water stations EVERYWHERE!!! Be kind, don't drink those bottled waters. I'm so extreme about it I bring a water jug with me when I fly. When you fly overseas they give a TON of those tiny little cups. I just have pure guilt seeing how much trash they collect. I've been like this since I was a child. I watched a lot of PBS growing up, and was and am still obsessed with nature. Not a bad thing to love. Every little bit helps. This is my little bit. I also love food!
For breakfast I had buttermilk toast with a perfectly poached farm fresh egg from Jennifer and Scotts farm house in Hobart, Oklahoma. Thanks guys! They are the BEST eggs!!!BEST! Just a little vinegar in your poaching water and that egg will form beautifully. Douse this dish with your favorite soy sauce and lots of black pepper. One of my favorite ways to eat poached eggs.
So Jennifer and Scott are pretty spectacular people. When they last came down to Oklahoma City I received all sorts of goodies from them. I wanted to come up with a dish dedicated to their proteins that they gave us. Its not everyday your friends give you pork from their farm. Yes, I'm calling it a farm. So what we came up with was a take on a scotch egg. Matt seasoned the ground pork with breakfast sausage seasoning with sage, fennel, crushed red pepper, salt and pepper. I soft the eggs for about 3-4 minutes. The eggs were very hard to peel because they were so fresh and soft, but the end result was worth it. We carefully wrapped each egg with sausage and baked it in an oven at 425 degrees until brown, which didn't take long. The result was a delicious breakfast goodness. The egg remained slight gooey and the sausage a nice crunch on the top. Delicious.
Once again, enchiladas. Once again, Jenn and Scott. These enchiladas are stuffed with their homegrown swisschard and store bought roasted sweet potato. I sautéed up the swiss chard with some crimini mushrooms, onion, and garlic.
Matt's green tomato habanero sauce getting the last touch of spices.
These are by far the best enchiladas I have ever had. Perfect filling. All so good. The sweet potato was nice against the heat of the sauce. Simply wonderful. I'm thankful for Matt's obsession with enchiladas as I am obsessed with rolling things up into a ball.
Served with our black bean veggie chili.
I'm going to end this post with a night venture to the south side of Oklahoma City. My friend posted an amazing picture of food on her instagram which prompted me to go this place. We ended up at Mi Lindo Mazatlan and they had already closed their kitchen, but was still able to serve cold things. So we got a cocktail with camarones and pulpo (shrimp and octopus). Then on accident, ordered oysters topped with raw shrimp, octopus, just a touch of garlic, red onion, serrano peppers, and a ton of limes. It was all really good!!! They have a hot sauce just for mariscos and it was perfect. I did enjoy it with Tapatio. They had about 7 hot sauces on the table. I had to use Tapatio to have nostalgic memories of California, northern and southern.
Lastly, our cat turned into a bunny. Poof. I actually got this bunny from someone to give to my little family member that has been wanting a bunny all year long. I have postponed giving the bunny to her because Debo has found his new buddy. Since the kitty won't love him, the bunny will do.
Have a great week! Its not freezing out there anymore!!! Be alive!
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It was nice to meet some of you that follow the blog at the art show!