Enchiladas as good as your favorite restaurant’s
Use assorted meats, cheeses and top with variety of sauces By Daniel Neman, St. Louis Post-Dispatch
Published: May 19, 2021, 6:04am
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3 Photos For Beef Enchiladas, cheese is applied before the final baking. (Hillary Levin/St. Louis Post-Dispatch) Photo Gallery
Some people, when they go to Italian restaurants, always order spaghetti carbonara. Some, when they go to Chinese restaurants, inevitably get chicken with black bean sauce.
When I go to a Mexican restaurant, you can be sure I’ll order enchiladas. Always enchiladas.
Enchiladas, to me, encapsulate the best qualities of Mexican cooking. They can be made satisfactorily with an assortment of meats or cheeses; the fillings can be spiced or left plain; and they can be topped with a diversity of sauces sometimes, colorfully, at the same time.
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Daniel-neman
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Savory S mores, mushrooms with bacon and blue cheese, made on the grill. (Hillary Levin/St. Louis Post-Dispatch/TNS)
Campfire cooking: The flames add flavor
The last time my Boy Scout troop went on a campout, we ate steak.
I was startled. I was shocked. I didn’t know you could do that on a campout. Before that, most of our previous experiences around a campfire somehow involved Spam. We also had a memorable night in which we ate hamburgers with the ground beef stretched by adding bread, which our troop leader informed us was to add flavor.
Our troop leader’s name, incidentally, was Norman Bates. Despite sharing a name with the notorious psycho in “Psycho,” he was a nice guy. He was so nice, he bought steak for our last campout.
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