Hi Dave,

Guess you and I have been getting them in different places. (G) For a while I made our own taco shells with pre made corn tortillas but gave that up even before we knew of Steve's corn allergy. Just wasn't worth standing over a pan of hot oil to make enough to feed our family of 4, much easier to open a package and nuke them a few seconds.

Even so, the store-bought shells have always seemed to have a "stale" taste to them.

I've not bought them in years, probably decades so would probably notice
the stale taste. The first year we went to Vermont, for supper one night
we made taco salad. Steve bought molds to make the salad bowls out of
flour tortillas--spray them with oil, drape the tortilla over it and
spray again, then bake for (IIRC) about 15-20 minutes. Even gluten free tortillas worked with it. The extra tortillas were cut into wedges,
sprayed and baked for chips. Best tortillas we ever had were in AZ;
there was a little Mexican store in town that made them from scratch
every day.

8<----- CLIP ----->8

Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings

Looks good, now I want some Mexican food. (G)

Me too. So I went through Taco Gringo's drive thru last night for a
nice Junior Chalupa (medium heat). They also offer a Chalupa (no
junior in the name) for U$3 more. I ordered one once to see what
was the difference. Three bucks. And that same meal. So no I
*always* order the "Junior". Bv)=

Smart, wonder how many other people have realised they can do that.

Very few, I'd imagine, or they wouldn't have the choice on their manu.

Sounds logical.

I'm not a fan of corn-on-he-cob. Never hbave been. When I was a kid
the butter/juices would drip off my chin. These days, if I did DD>

corn-on-the- cob I'd have to jump in the shower to give my beard a DD>
thorough cleaning.

I was spoiled as a kid. Dad grew corn and would not even go out to pick
it until the water was heating on the stove. A few minutes of Mom and
us kids husking as Dad tossed us ears and then the corn went right into boiling water. I still like it but have my taste buds reconciled to the fact that I'll probably never have it that fresh again.

I've had it that way at my Grandparent's home. I was usually the one tasked with pulling the ears from the plants and lugging them back to
the kitchen.

We shucked it outside--husks went right onto the mulch pile.

I like corn - almost any way that it's fixed. Even "field" corn.

And DD> right up to the "dent" stage. Just before the dent stage it
gets firm DD> and chewy - but still flavourful.

Agreed!

Every year the Chatham (near by bedroom community) Jaycees hold a
"Sweet Corn Festival" in one of their parks. It's well attended and it also
features an ICS Chilli Cook-Off where I have placed in the red chilli category and won the "Salsa" (pico de gallo) competition.

Sounds like fun--and lots of good eating too.

You'll likely never make this at home given Steve's corn allergy -
but, it do look interesting. I'd leave the cilantro off, though.

We would leave the cilantro out also but it does look good.

Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings

I'm making this later in the week - using frozen corn niblets. And
after a trip to Hy-Vee for some cojita cheese. Should be good as a
side dish. My only problem is that I don't have a 14" pan. 12" is as
big as I own ... so, I'll have to make do.

I'll leave the cilantro in this. At least the first go.

Title: Skillet Mexican Street Corn
Categories: Vegetables, Chilies, Sauces, Cheese, Herbs
Yield: 8 servings

Cut the recipe down just a bit (maybe a 2/3 batch?) and you won't have
a problem with the pan size. Otherwise it looks pretty good (omitting
the cilantro, of course or maybe just a light sprinkle of it for me.

Or use my Dutch oven like a high-sided no-handle skillet. Bv)= And,
as I have mentioned here before - I generally make a recipe as given
on the first go. I'm not a huge fan of the soap-weed. But, it's needed
in some recipes to maintain/enhance the flavour profile. Realizing, of course,
that it's easy to overload. Unlike garlic. Bv)=

Like the Mexican placewe liked on the North Shore of Oahu. I'd ask for
light on the cilantro but still end up pulling out more leaves than
should have been in a burritio.

I've posted this one before - but, it's been a while,

Title: Black Bean & Corn Salsa DD> Categories: Salsa,

Chilies, Citrus, Beans, Vegetables DD> Yield: 4 Servings

I think I grabbed it before we knew of Steve's allergy.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)