-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Even Taco Bell makes their tacos shells a bit "pliable". If nothing
 DD> else - when you wrap the individual tacos and put them in a bag they
 DD> "steam" a bit and soften the crunch.

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

      88

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

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

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

 RH> 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.

 DD> I'm not a fan of corn-on-he-cob. Never hbave been. When I was a kid
 DD> 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.

 RH> I was spoiled as a kid. Dad grew corn and would not even go out to pick
 RH> it until the water was heating on the stove. A few minutes of Mom and
 RH> us kids husking as Dad tossed us ears and then the corn went right into
 RH> boiling water. I still like it but have my taste buds reconciled to the
 RH> 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. 

I like corn - almost any way that it's fixed. Even "field" corn. And
right up to the "dent" stage. Just before the dent stage it gets firm
and chewy - but still flavourful. 

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.

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

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

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

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

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

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

 RH> Cut the recipe down just a bit (maybe a 2/3 batch?) and you won't have
 RH> a problem with the pan size. Otherwise it looks pretty good (omitting
 RH> 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)=

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

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean & Corn Salsa
 Categories: Salsa, Chilies, Citrus, Beans, Vegetables
      Yield: 4 Servings
 
  1 1/2 c  Fresh corn kernels *
     15 oz Can black beans; rinsed,
           - drained
     15 oz Can diced tomatoes w/chilies
      1 md Bell pepper; diced fine
      1 md Onion; diced fine
      3    (to 4)jalapeno &/or serrano
           - chilies; seeded, fine
           - diced
      4 oz Can chopped green chilies;
           - undrained
      2 cl Garlic; diced fine
      1 ts (to 1/2 tb) ground cumin
      8 oz Can plain tomato sauce
           +=OR=+
      8 oz Can El Pato tomato sauce
           +=OR=+
      8 oz Can Snap-E-Tom tomato sauce
    1/2    Avocado; peeled, pitted,
           - diced 3/16"
      2    Limes; juiced
    1/2 bn Fresh cilantro; chopped
           Salt & Pepper
 
  Cook corn in a small amount of boiling water for 4 minutes
  or until crisp-tender; drain and cool. Combine corn and
  remaining ingredients.
  
  Makes 4 cups of Pico de Gallo.
  
  * 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
  Green Giant Niblets or Mexi-Corn may be substituted.
  
  I've won prizes at several chilli cook-offs with this
  recipe.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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