Chef Willies Enchiladas Del Mar Food

CHEF WILLIES ENCHILADAS DEL MAR

Steps:

• Note: When using any type of chili, the seed is where most of the heat is. Wash hands with hot soapy water after handling all chilies and raw seafood. Pre-heat oven to 425 degrees Roast tomatillos, peppers, onions, and serrano chilies until the skins become black, place into medium mixing bowl except for onion and cover for 5 minutes with plastic wrap to sweat and loosen the skins. Add garlic, chop the onion , then add to the stock pot, sprinkle with 1 tsp salt and sauté until garlic starts to brown, deglaze with vinegar. Remove skins on all except the serrano chilies, place into stock pot with stock. Take the emulsion/emersion blender and puree till quite smooth, leave some texture. Cook on a low heat while prepping enchiladas season with salt and pepper to taste. For the Enchiladas: Mix the lobster, crab, shrimp, all of the cheese except for the reserved, cilantro, lime juice, salt, and pepper. Set in the refrigerator. In the sauterne pan add oil for ½ an inch of frying area, temp oil to 325 degrees. Add tortillas one at a time and fry till they have cooked, yet retain their elasticity. Place cooked tortillas on a draining rack or paper towel to remove the excess oil. Once you have a finished you are ready for the next step. Set up your enchilada station ; 1 large bowl filled with an ice bath and in it the bowl with enchilada filling, the pile of tortillas, and then two greased baking dishes. One at a time take a tortilla and spoon about ¼ - 1/3 cup of filling into tortilla, roll tightly and place into baking dish seam down, continue until you have finished. Cover the baking dishes with Aluminum foil and place into oven for 30 minutes or till the internal temperature is no lower than 165 degrees. Plating: Place two to three enchiladas on plate with beans and Rice; then top enchiladas with a good portion of the Sauce and shredded Cheese. Add Guacamole, Pico de Gallo, and Sour Cream on the plate or as a condiment.

ENCHILADAS DEL MAR (SEAFOOD ENCHILADAS)

Steps:

• Char the tomatillos over a gas flame or in the broiler until blackened in spots.
• Transfer tomatillos to a blender & process to a coarse puree, set aside.
• Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
• Stir 30 seconds.
• Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
• Transfer shrimp mixture to a bowl.
• Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
• Add crabmeat & shrimp mixture to the sauce in the skillet.
• Season with salt & pepper.
• Preheat oven to 425°F.
• Heat a griddle or skillet over medium high heat.
• Warm each tortilla on both sides until pliable about 30 seconds each side.
• Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
• Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
• Spoon the warm seafood sauce over the tortillas.
• Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
• Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
• Top with avocado slices & cilantro.
• Serve Salsa as a side dish.
• DO AHEAD hint: Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.