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<blockquote data-quote="Dannyalcatraz" data-source="post: 7359686" data-attributes="member: 19675"><p>Lunch today was at a local Tex-Mex place- a nice burrito with ground beef, jalapeños, onions, raisins and pecans, drizzled with a mild tomato sauce. It’s a dish I have had there several times over the years.</p><p></p><p>But I swear that it was different today, despite what the (new) owners say: I’d testify in court the raisins & pecans used to be cooked inside the burrito*, instead of just being an uncooked topping. </p><p></p><p>So I’m thinking I might combine a couple of concepts floating in my head. I’ve been wanting to make a stuffed pepper recipe of my own. Mom used to make ham and/or shrimp stuffed bell peppers YEARS ago, but since she & Dad discovered that bell peppers don’t agree with them, she stopped making them. I want to go more European, with a nicely seasoned ground beef foundation. Maybe using our family recipe for hot sausage, even. And instead of bell peppers, I’d use one of the other giant mild peppers available in Texas, like Anaheim, Poblano or Banana peppers.</p><p></p><p>And maybe, part of that recipe could be a raisin & pecan agrodolce.</p><p></p><p>Perhaps a sour cream based sauce...or Avacado?</p><p></p><p></p><p>* Kind of like an agrodolce- a reduction of sweet and sour elements, like fruits or nuts with vinegar, lemon juice, etc.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7359686, member: 19675"] Lunch today was at a local Tex-Mex place- a nice burrito with ground beef, jalapeños, onions, raisins and pecans, drizzled with a mild tomato sauce. It’s a dish I have had there several times over the years. But I swear that it was different today, despite what the (new) owners say: I’d testify in court the raisins & pecans used to be cooked inside the burrito*, instead of just being an uncooked topping. So I’m thinking I might combine a couple of concepts floating in my head. I’ve been wanting to make a stuffed pepper recipe of my own. Mom used to make ham and/or shrimp stuffed bell peppers YEARS ago, but since she & Dad discovered that bell peppers don’t agree with them, she stopped making them. I want to go more European, with a nicely seasoned ground beef foundation. Maybe using our family recipe for hot sausage, even. And instead of bell peppers, I’d use one of the other giant mild peppers available in Texas, like Anaheim, Poblano or Banana peppers. And maybe, part of that recipe could be a raisin & pecan agrodolce. Perhaps a sour cream based sauce...or Avacado? * Kind of like an agrodolce- a reduction of sweet and sour elements, like fruits or nuts with vinegar, lemon juice, etc. [/QUOTE]
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