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Monday, November 14, 2011

OMGWTFBBQ

I had to buy tortillas for a work luncheon. They didn't even get touched. I bought 50. Sigh. What to do with them? Taquitos like a mug...



BBQ Chicken Taquitos



2 1/2 cups cooked chicken, shredded or processed
1 cup shredded  cheddar cheese (I used a triple cheddar mix)
3/4 cups bottled bbq sauce
1/4 cups finely chopped red onion
1/4 cup chopped cilantro
10 corn tortillas
vegetable oil for frying
toothpicks

Heat about 3 inches of vegetable oil in a large stock pot, or heat up your Fry Daddy ;) In a large bowl, combine chicken, cheese, bbq sauce, red onion and cilantro. Mix well. Heat corn tortillas in microwave for a few seconds to make them easier to handle. Lay out corn tortilla and spoon about 2 tbs. worth of chicken mixture on, roll up as tight as you can without tearing. secure with a toothpick. Repeat with all tortillas or until mixture is used up. Drop in hot oil 2 at a time, fry until golden brown. Let drain on a wire rack lined cookie sheet to keep crunchy. Let cool slightly and eat immediately. I don't see you being able to resist anyway.


I don't even have any recommendations on dipping sauce. I think that would just ruin these little delicious taquitos, but of course you can do what you want. Whatever. 





Your Moms a flaming Hibachi...

I heart me some Asian food. I heart me some wasabi, almost to a point of ridiculousness. I don't feel that you have really ever had wasabi unless it has burned your nose hairs from your nostrils. I heart me some coconut milk also. I usually have both these ingredients in my house at all times. Let's put them together!! :)



Shrimp with Tangy Coconut Sauce



1 lb. shrimp
1/3 cup unsweetened coconut milk
1 tsp. cornstarch
4 tsp. wasabi paste
1 tsp. grated ginger
2 tbs. fresh lime juice
2 tsp. wok oil
1 1/2 tbs. soy sauce
6 cloves of garlic, minced
1 tsp. crushed red pepper


In a small saucepan, stir together the coconut milk and the cornstarch. Cook and stir over low heat for about 5 minutes. Meanwhile, in a small mixing bowl combine the wasabi paste, ginger and lime juice. In a wok over high heat, cook shrimp for 2 minutes. Add soy sauce, garlic and red pepper. Cook for 30 seconds more. Pour in coconut mixture and wasabi mixture and cook until thickened. Serve over rice.

Skadoosh. Awesomeness. Yum.