dstr8 Posted March 3, 2016 Report Share Posted March 3, 2016 Although no pics were taken with the various components and final dish within my Twenty-Three KK...darn it anyway...the final taste results spoke volumes. Every ingredient and final bake was done on my KK; and for which no electric/gas/propane oven could replicate. Started by roasting poblanos & New Mex green peppers over Dennis' Coffee Wood Lump following by cumin & smoked paprika spiced cauliflower florets. Then I added apple wood chunks to the now heat soaked KK and roasted a chicken, spice rubbed & split; 20-minutes @ 500F and then shut down to 375F for another 35-minutes. The result: Super crispy spiced skin and moist tender chicken meat. Homemade corn tortillas are always a must and no exception this time. For the in-between the layers sauce I roasted fresh tomatillos, again over the apple smoke infused coffee wood lump then using a food processor combined them with fresh cilantro, roasted garlic, roasted poblano & new mex green (seeing the theme here? :D), chopped onion, a little sour cream to bind and S&P to taste. Plate up before the final bake on the thoroughly heat soaked KK: A little sauce atop the plate followed by one of the homemade corn tortillas with a layer of shredded roast chicken with enough of the roasted tomatillo & cilantro sauce to cover, then topped with another tortilla. Place enough of the sliced roasted spiced cauliflower florets to cover followed again by a light layer of the crema and a little shredded Monterey Jack cheese (if you live near Salinas or South Bay it will be worth your time to find Schoch Dairy's Raw Milk Farmstead Jack...'nuff said). Another tortilla followed by a roasted poblano & a little more M.Jack...and you guessed it: Another corn tortilla atop. Spoon enough crema to cover the top along with a thin layer of the M.Jack cheese and out to the hot KK for 20-30 minutes until light golden brown. Fresh cilantro to taste and more crema... This dish will get made again Photo credit goes to my 'bestest', Rhonda Quote Link to comment Share on other sites More sharing options...
Jon B. Posted March 3, 2016 Report Share Posted March 3, 2016 Love the description of the prep and the plated picture...............but that snake looks too real for my comfort level!!!!! Quote Link to comment Share on other sites More sharing options...
Rak Posted March 3, 2016 Report Share Posted March 3, 2016 Thanks for the information. I agree with Jon, the plated pic looks great. But I think that snake has its eyes on it! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 3, 2016 Report Share Posted March 3, 2016 Sounds wonderful but we need to speak to your Bestest about the table decorations. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 3, 2016 Report Share Posted March 3, 2016 Sounds and looks super tasty! But, I'm on board with the others - the snake's gotta go! Quote Link to comment Share on other sites More sharing options...
PRippley Posted March 3, 2016 Report Share Posted March 3, 2016 Beautiful dish, and delectable sounding, I don't even mind the snake...:) Quote Link to comment Share on other sites More sharing options...
dstr8 Posted March 3, 2016 Author Report Share Posted March 3, 2016 At least it wasn't a rattle snake Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 3, 2016 Report Share Posted March 3, 2016 Looks really tasty but let me be a dissenter - I like the snake in the picture - just gives the picture a little more. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted March 4, 2016 Report Share Posted March 4, 2016 The snake was a test to see who was paying attention. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 4, 2016 Report Share Posted March 4, 2016 A snake's a snake in my book, doesn't matter what variety!! Quote Link to comment Share on other sites More sharing options...
