Recipe #68 - Whole Wheat Dark Beer Bread

Inspired by a trip to Jackson Hole, where we saw Ace DuMond's baking skills firsthand, Sheri' tried out a bread recipe using some dark porter beer we had sitting on the shelf in the garage.

1.5 cups unbleached white flour

1.5 cups whole wheat flour

4 tsp. baking powder

1 tsp. salt

1 egg, beaten

1/3 cup brown sugar

1 12 oz. bottle or can of dark beer, such as porter or stout

Preheat the oven to 350 degrees.

Spray a loaf pan with cooking spray.

In a large bowl, mix together the dry ingredients. Add the egg and beer, and stir until well combined. Put the dough into the loaf pan. Bake for about 45 minutes, checking often after the 30 minute mark by putting a butter knife or toothpick into the center of the loaf. When it comes out with no dough residue, remove the bread from the oven and cool on a wire rack.

Recipe #67 - Stacked Seafood Enchiladas

Sheri' dreamed this one up. Literally. She had a dream of layered tortillas with shrimp and crab and veggies with a tomatillo sauce.

It turned out pretty good!

Sauce:

1 lb. tomatillos, husks and stem ends removed

3 jalapeno peppers, seeds and pith removed, finely chopped

1 bunch cilantro, leaves only, finely chopped

3/4 cup mascarpone cheese

Preheat the oven to 400 degrees. Place the tomatillos on a baking sheet and put in the oven. Roast until the tomatillos release their juices and begin to blacken, about 20 minutes. Remove from the oven and allow to cool slightly.

Put the roasted tomatillos, jalapenos, cilantro and mascarpone in a food processor and buzz into a smooth sauce.

Enchilada casserole:

4 corn tortillas

1/2 lb. very fresh crab meat

1/2 lb. cooked shrimp, roughly chopped

1 Tbsp. olive oil

1 red onion, diced

4 cloves garlic, finely chopped

1 cup fresh or frozen corn kernels

2 jalapeno peppers, seeded and minced

1 cup shredded Mexican cheese, such as cotija

Mix the crab and shrimp meat together in a bowl. Set aside.

Heat the olive oil in a saute pan over medium heat. Saute the onion, garlic and jalapeno for a few minutes until cooked through. Add the corn and saute until heated through.

Preheat oven to 350 degrees.

In a baking dish coated with non-stick spray, place a corn tortilla, followed by some of the shrimp/crab mixture, then some of the sauteed veggies. Spread some of the tomatillo sauce over and sprinkle with a little cheese. Repeat the layers, top with a tortilla, spoon the remaining sauce over the top and sprinkle with some cheese.

Put the layered casserole in the oven and bake for about 30 minutes, until hot and bubbly. Serve hot with your favorite Mexican accompaniments, such as beans, rice, salad, etc.