Smoked Corned Beef Brisket' title='Smoked Corned Beef Brisket' />The Best in Roncesvalles Village. A combination of Restaurant, Bar, Retail store and Butcher shop. Easy booking. Barque Butcher Bar is great for anyone who enjoys BBQ. This healthy corn on the cob recipe is easily doubled or tripled when you have guests over. If you dont want to turn on your oven, grill the foilwrapped corn over. Total Time 35 minsCalories 146 per servinghttp hIDSERP,5257. Smoking Corn on the Cob Smoked Corn DelightI just recently got into smoking corn on the cob and let me tell you that if you have not tried it then you are seriously missing out on some delicious grub. Smoked Chicken Enchiladas w Corn Roasted Poblanos. Heres a simple tasty recipe for Chicken Enchiladas with Sweet Corn and Roasted Poblanos. How to BBQ Right BBQ Recipes and How To Videos from Competition BBQ Pitmaster Malcom Reed. Make and share this Ham, Corn, and Potato Chowder recipe from Genius Kitchen. Diner sundaythursday 7am 10pm fridaysaturday 7am12am bakery 6am6pm. Oven Baked Smoked Haddock. Ingredients 4 to 6oz smoked haddock I prefer the uncoloured version small knob of butter salt and pepper herbs if desired. Salmon is one of the most healthy foods around. To get more in your diet, try one of our healthy salmon recipes, like baked salmon or grilled salmon. A few days ago I posted a recipe on Simple Smoked Chicken which can be made on your stove top, using a wok and I wanted to share what weve been doing with this delicious smoked chicken. Please know you can also make these with regular chicken breast or leftover rotisserie chicken and it will still taste great The succulent chicken is enclosed in warm tortillas along with sweet summer corn, roasted poblanos and a little queso fresco. If in a hurry, precooked rotisserie chicken is a nice fast option. The vibrant flavorful sauce is made from tomatillos, more roasted poblanos, onion, garlic and spices. Together the smokey, spicy, and subtly sweet flavors from the plump corn kernels really compliment each other. Brian is constantly asking me to make these, and I appease him often, because I really enjoy them too. Smoked Corn On CobShop smoker grills, find recipes, and learn about our 6in1 wood fired grill versatility. You can grill, bake, smoke, roast, braise, BBQ with Traeger wood pellet. You cant go wrong with our Chicken Corn Chowder. Between the bacon, potatoes, peppers, tomatoes, and fresh corn, this is a recipe truly for soup. Our menu has classic, awardwinning barbecue alongside inventive dishes from Chef Ray Gruezke of Rue 127. It pulls a little from our competitive barbecue team and a. On the home front we are halfway through our wedding catering season. Brian and I are still talking although we do seem to retreat into our own corners of the house often. As you know, because Im sure Ive said this many times before working together can be difficult. Especially when we both want to be boss. As I sit here and write this quiet morning, he sits across from me on the couch, deeply involved in his reading, each in our own world. Yet my feet gently rest on his calf, and somehow it is enough. Our quiet mornings together are so healing, washing away the grit of the previous day. Here before the busyness of the day, I feel most deeply myself, most deeply connected,  present and awake. My practice continues to be, how to carry this with me throughout the rest of the day. It is always a challenge. Sometimes I literally feel like two different people. Im sure many of you can relate. Anyways, thats mostly what has been happening around herebesides these mouth watering enchiladas. If you have a gas stove, its really easy to roast poblanos directly on the flame. Get them black on all sides turning with tongs the blackened skin will all be removed. If you dont have a gas burner, you can broil in your oven or place on a hot grill. After they are blackened, wrap them in foil for 5 minutes, so they continue steaming. Rinse under cool water, rubbing the skins off with your fingers. Some of the roasted poblanos will go in the flavorful tomatillo sauce you see here, and some will go inside the enchiladas. Dice them up finely for the enchilada filling. Here is the delicious smoked chicken from the last post, that I encourage you to try making, but if pressed for time, feel free to use a rotisserie chicken or cooked chicken meat seasoned with smoked salt. The simple smoked chicken recipe is really simple and easy to make, and can easily be made ahead. Or make this on a lazy Sunday, like we do at home. Cut it up or shred it, whatever you prefer. I just cut it in into small pieces. To make the filling saute onion,fresh corn, garlic, and spices, then add the diced poblano chiles and the chicken. Sprinkle with a good amount of cilantro. In a greased 9 x 1. You can also bake these in individual baking dishes like the opening photo. We often do this when its just the two of us, and I fill them especially full. Prep your tortillas. I prefer using corn tortillas or a corn wheat blend. Warm them in the oven, over a gas flame, or in the microwave. Warming them makes them more pliable, so they wont crack or break while you are filling them. Stack them up and have everything near you to begin filling the tortillas. For the cheese, I prefer using queso fresco, crumbling it easily with my fingers. Shredded jack will work, or a Mexican style cheese blend. Really any melt able cheese would be fine. Then begin stuffing the tortillas with the filling and a little cheese, making sure to go all the way to the edges of the tortillas. Place them seam side down in the sauce. You will have more filling than you need for 8 enchiladas, so either spoon the remaining filling along the edges of the enchiladas, make a few more enchiladas in another smaller dish, or save the filling and use later in tacos or quesadillas. Top with the Tomatillo Poblano Sauce and little cheese. Wrap with foil and bake in the oven 2. Garnish with fresh cilantro, a dollop of sour cream and hot sauce. Have a beautiful weekendSmoked Chicken Enchiladas w Fresh Corn and Roasted Poblano Chilies. A delicious recipe for Chicken Enchiladas with corn and roasted Poblano peppers. Use Rotisserie chicken, cooked chicken breast or try Smoked Chicken to elevate the Dish. Author Sylvia Fountaine Feasting at Home Blog. Tablespoon olive oil. Cup onion, diced. Tomatillo Sauce bunch Cilantro, chopped. Mexican cheese blend8 1. Tomatillo Sauce 1 pound tomatillos, husks removed,quartered. Tablespoons vegetable oil. C cilantro chopped. Garnishes fresh cilantro, sour cream and hot sauce. Char all sides of the 2 poblano chilis over a gas burner, a bbq. Once nicely charred, wrap in foil and let steam for 5 1. Make filling In a large skillet, heat 1 T oil over medium high heat and add onion. Stir for 3 to 4 minutes until tender, turn heat down to medium and add garlic. Saute 2 minutes until fragrant. Add corn, turn heat to medium low and continue cooking 5 more minutes. Add diced smoked chicken. Turn heat off. Remove chilies from the foil and rinse under running water, rubbing the charred skin off with your fingers. Remove seeds and stem. Dice the chilies and add half to the filling, reserving the other half for the sauce. Make the sauce Place all the enchilada sauce ingredients except the cilantro in a blender. Bend until smooth. Pour into a medium pot and bring to a simmer over medium heat. Simmer 5 6 minutes. Turn heat off and stir in chopped cilantro. While the sauce is simmering, warm the tortillas. Grill over a stovetop gas burner using tongs, or toast in the oven or over a grill, or in a microwave. You just want to heat up them so they become pliable, to prevent breaking while rolling. Pre heat oven to 3. Flourless Cookies. FAssemble enchiladas In a large 9 x 1. On a warm tortilla, place 2 3 Tablespoons cheese in a line down the center. Top with a cup of filling, spreading tot he edges. Roll tightly, placing it seam side down in the baking dish right on top of the sauce. Continue assembling the enchiladas until the baking dish is full. You should have 8 enchiladas. You can either make another smaller dish with 4 enchiladas, or surround the sides of the 8 enchiladas with the remaining filling Or save the filling for quesadillas or tacosTop with enchilada sauce, sprinkle with remaining cheese, and cover with foil. Bake for 2. 0 minutes. Remove foil, and bake for another 1. Serve with a dollop of sour cream, fresh cilantro and hot sauce.