"Top Chef" contestant coming to town; Season 5 update
First things first. A local mother of 5 recently won an essay contest through momtourage.com, the parenting page powered by ivillage.com, and part of her prize is a meal prepared by Tre Wilcox of Season 3 fame. Look for more information about the winner in next Wednesday’s Life section in The Oklahoman.
I recently talked to Tre about his upcoming trip, what he’s doing now and why the heck he cooked salmon in a barbecue competition.
All that and a wrapup of episode two of the ongoing season of Top Chef are in today’s podcast.
And here’s last night’s recipe:
Double Cheese enchiladas
1 cup shredded Tillamook cheddar cheese
1/2 cup chopped onion
1-2 serranos chopped
1/2 cup heavy cream
2 cups Red River chili (we used the mushroom and toasted pecan variation)
6 corn tortillas
6 slices provolone cheese
half cup or so of canola oil
We were using left over chili, so start out by pouring the cream into a sauce pan over high heat. Once the boil turns furious, turn it to low. Simmer until the cream is reduced by half, then add the chili. Let it simmer until you’re ready to add it to the enchiladas.
Mix the shredded cheese, onions and peppers in a bowl and set aside.
Preheat oven to 350 degrees.
Using a small skillet, pour in enough oil to cover the bottom. Set burner to medium high. When the oil is hot, put in a tortilla. After 2 or 3 second flip the tortilla and place a slice of provolone on the tortilla. After about 5 seconds, move the tortilla into a small casserole dish. Put a spoonful of the cheese mixture on one side of the tortilla and roll it up. Continue until you’ve got 6 enchiladas. Put them in the over for 10 minutes, then add the sauce for the last five. Keep an eye on the sauce, if it looks like it’s drying out, pull it.
We actually lined the bottom of the casserole with leftover Spanish rice before adding the enchiladas. So, if you’ve got some cooked rice in the fridge, by all means use it.