2 Night Recipe

1st Night:

Grilled pork chops with green beans, boiled potatoes, a slice of bread and spinach salad.

Buy 3 or 4 bone in pork chops and marinate them simply with salt, pepper and a little olive oil. An hour so is fine, but longer works out well too. Grill them on a really hot fire for 4-5 minutes each side.  You want the fire to sear the outside of the pork chop, but keep the center tender. This is for a normal pork chop that is about a half inch thick, not the ones you get at Long Horn Meat in east Austin that are 1-2 inches thick.

Take some fresh green beans and get a frying pan ready with a little olive oil, just enough to coat the pan. Throw in some some onion, garlic and cut up an entire sausage or some cubed panchetta and toss it in. When meat begins to brown, toss in the green beans and put in some sea salt and grind pepper and cook on medium heat for 5 minutes. You don’t want soggy green beans, plus they’ll keep cooking after you turn them off.

Peel and boil the potatoes. Add butter, salt or whatever you’d like. This should probably be started first.

Toast some nice bread with a little butter. Serve.

Second night:

Spicy pork enchiladas with rice and beans.

Take the leftover pork chops and cut up the meat into fine cubes. Put a small pot of water on to boil and stir in a package of Sazon Goya. If you don’t have this then don’t try this recipe as this is basically gonna create the entire basis for the enchilada taste wo/ overpowering it. Boil the pork chop meat for 20 minutes or so. The meat will slowly turn a reddish pinkish as it absorbs the Goya.

Take some corn or flour tortillas and put the meat in. Add whatever you have leftover. If you have potatoes, put that shit in. Spinach? Dice it up and put in it the tortilla. You won’t hardly notice it. Don’t put any leftover green beans in though.  Add any peppers you have around to the tortilla as well. Banana peppers work well as they contain their crunch. Add diced jalapenos for a hotter taste. Diced, fresh tomato also works well. I bake mine in a little 7×7 square cake pan and keep the enchiladas close together.

Now… pour a can of Cream of anything over the top of the tortillas. (This is basically going to disappear so don’t fret over adding half a can of water to the can and then pouring that in too). I usually make 4 enchiladas and also add the water from the pork you boiled in Goya to the mix. This is assuming you boiled it down to half a cup. Boil it down. The more you boil it down the better. Pork gets tender.

Top everything with Mexican shredded cheese or any cheese really. As much as you want. Then add some salt and chili pepper to the top. Add some dried or fresh cilantro to the top of that for color. If you want it a little sweeter then add paprika too.

Cook in the oven on 350 for 15 minutes. Remember, you’re just combining everything. It’s already cooked. This is just the gelling part.

Basically what you have is a grilled, then boiled in Soya and baked pork enchiladas covered in cream of chicken and cheese. I serve it with black beans and brown rice.

It’s pretty fucking good. I combine my days when I cook and let them spill over. Leftovers into makeovers type shit.