Crab Enchiladas with Chipotle Cream Sauce
Makes 12 appetizer or 6 main-course servings.
- 3/4 pound Fresh wild mushrooms (such as Chanterelle, Porcini and Shiitake) or button mushrooms
- 1 cup Unsalted butter
- 1 teaspoon Shallot, minced
- 1/2 cup Dry vermouth
- 1 pound Cooked crabmeat, drained and picked over
- Chipotle cream sauce (recipe follows)
- 1/4 cup Snipped fresh chives
- 1/4 teaspoon Freshly ground pepper
- 12 Blue corn or corn tortillas
Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms. Melt 1/2 cup butter in heavy large skillet over medium-low heat. Add mushrooms and shallot and cook until tender, stirring frequently, about 10 minutes. Add vermouth and bring to boil. Reduce heat and simmer until almost no liquid remains in pan, stirring occasionally, about 6 minutes.
Melt remaining 1/2 cup butter in heavy medium skillet over medium heat. Add crab and stir until heated through. Combine with mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring to boil, stirring constantly. Set aside.
(Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.)
Preheat oven to 350F. Stack tortillas and wrap in foil. Bake until heated through, about 10 minutes. Rewarm filling over low heat, stirring occasionally. Place 1 tortilla on each plate. Divide filling among tortillas. Fold tortilla up, enclosing filling.
Turn enchiladas seam side down. Spoon remaining sauce over and serve.
Chipotle Cream Sauce
- 12 chipotle chiles, stems removed
- 1/2 cup unsalted butter
- 1/2 cup onion diced
- 1 tablespoon rosemary minced
- 1 1/2 teaspoons pepper
- 1 teaspoon shallot minced
- 1/2 teaspoon garlic minced
- 1 cupdry white wine
- 2 cups heavy cream
- 1/2 teaspoon cornstarch dissolved in water
Bring a large pot of water to boil. Add chiles and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chilies with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.
Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thick sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desired. Add cornstarch mixture and boil 1 minute, stirring constantly. Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using Makes 3 3/4 cups.
Romaine with Creamy Roquefort Dressing and Cornmeal Chili Strips
- 2 heads romaine lettuce
- 2 small tomatoes cut into wedges
- 2 cups Creamy Roquefort Dressing
- 1 cup Cornmeal chili Strips.
Creamy Roquefort Dressing
- 2/3 cup crumbled Roquefort cheese at room temperature
