Sunday Dinner Recipes...

Sunday has become the day for me to experiment with new recipes and more elaborate preparations. The weekend Farmer's Market tends to provide the ingredients and inspiration, fresher the better in my book. Here's what I came up with yesterday... Anyone else go big on Sundays?

Ridgeback Shrimp and Roasted Chile Pascilla Enchiladas

Serves: 2-3

Ingredients:
- 1.5lb Fresh Ridgeback Shrimp (weight w/ head and shell on), A Farmer's market favorite of mine, super fresh and super sweet for $4/lb
- 2 Red Pascilla Chiles, roasted w/ skin and seeds removed, diced
- 1/2 Red Onion, diced
- 1-2 Cloves Garlic
- 1/2 cup Corn, roasted almost till the have some color and almost pop.
- 1/2-1 bunch Fresh Cilantro, finely chopped
- 1/3lb Queso Fresco, crumbled
- 1/4 +/- Shredded Jack/Cheddar
- 1/2-1 cup Sour Cream
- Fresh Corn Tortillas, softened but not darkened on a griddle
- Verde Enchilada Sauce, homemade is best, but the canned variety from "Hatch" is very tasty.

Begin by sautéing the onions and garlic in olive oil. Sautee till onions begin to caramelize and the garlic begins to golden. Add shrimp, salt/pepper to taste and sauté quickly, being very careful to not overcook the shrimp. Transfer shrimp, garlic, and onion mixture to a bowl. Add the roasted diced chilies, roasted corn, cilantro, and about half of the queso fresco. Add enough sour cream to bring the mixture together and mix all ingredients well... Take the softened corn tortillas (I usually fry them slightly in cast iron pan till they are soft and almost ready to brown) Spoon shrimp mixture onto tortillas and roll. After the enchiladas are in the pan cover with Chile Verde enchilada sauce, queso fresco and a small amount of shredded jack/cheddar. Transfer pan into 450 degree oven till cheese begins to melt ~10mins. Garnish with some crumbled queso fresco and cilantro. Enjoy! I served them with some homemade refried beans:

Refried Mayacoba (Peruanos) Beans

- 3 Cups Mayacoba beans, sometimes called "Peruanos" The are lighter in color than pinto and have a richer deeper flavor.
- 1 Red Onion, diced
- 1- 3 Cloves garlic, minced
- 1/2 Habenero Chile (or your preferred Chile) finely diced
- 9 cups water (or stock, but remember to reduce salt if using)
- Salt to taste
- ~1/8 teaspoon cumin (optional)

Add all ingredients to a slower cooker, cook on high for 6-8 hours. When beans are soft, strain, and reserve liquid. Mash beans with a potato masher or "boat boater" to desired consistency (I prefer to keep some texture and not mash into oblivion), adding reserved liquid as needed. Lightly pan fry mashed beans in oil/fat of your choice. They are also good without the refry, but I feel it adds an extra depth of flavor. Garnish beans with queso fresco and cilantro.