February 6, 2017
Nemo Me Impugn Lacessitt (No One Impugns — or Attacks — Me With Liberty)
~Royal Dynasty of Scotland & Order of the Thistle (To Name Just a Few)
As expected, things have just gone totally south, no pun intended. Very worrisome with both sloppy and aggressive behavior and tirades. Where unmitigated, inauspicious chaos and dysfunction reigns.
Already, the now self-anointed Emperor Donald has threatened to send troops to Mexico; vainly tried to veto the Patient Protection & Affordable Health Care Act (passed by both the House and the Senate after public comments) which provides healthcare access to over 18 million women, men, children and the poor; said on national television that Mexico & Iran had serious problems — perhaps he should look in the mirror as the U.S. has real issues. But, you already know he does gaze intently at his mirrors in his robe with his hormoned red hair and tanned, powdered face.
Then, he degraded Prime Minister Malcolm Turnbull of Australia, an enduring ally of the states, and in a hissy fit as is his wont, promptly chose fisticuffs to settle whatever differences they had (c’mon man) and terminated the telephone conversation; he overtly lied to the People and press about the size of his inauguration crowd; defying Court orders, he threatened to send federal troops to Chicago and also was planning to defund the entire state of California — by many accounts, the sixth largest economy of the world; this makes no mention of the cast of characters that he has proposed to fill his cabinet, many of whom detest the office/agency/departments (or even could not name) that they intend to inhabit.
During that very same time, the Donald signed some form of executive order, without any other opinions offered, that prohibits the entry of refugees from seven predominantly Muslim nations (none who has knuckled under to a “Trump property or inane golf course”) each refugee was thoroughly and meticulously vetted by the Department of Homeland Security, the FBI, the State Department, national intelligence agencies all of which independently check each and every refugees’ biometric data against security databases. Even green card holders, given permanent United States residency and pure voting rights in local and state elections, were first hit by the ban, on national security grounds.
Naturally, there have been an onslaught of briefs filed against Trump’s actions: “(n)ot only ill-conceived but poorly explained”…from a brief filed by many previous National Security Advisors; (his actions also) “violate(s) immigration laws and the U.S. Constitution”…and “hinders the ability of American companies to attract great talent; increases costs imposed on business; makes it more difficult for American firms to compete in the international marketplace; and gives global enterprises a new, significant incentive to hire new employees outside the United States…” from an amicus curiae brief filed by quite a few tech companies, such as Microsoft, Apple, et al.
The Tweeter-in-chief’s actions are morally repugnant and patently illegal. A blanket immigration prohibition, not only has founders of the Constitution rolling in their proverbial graves, it is flat discriminatory based upon Congress’ half-century refusal to bar refugees from inclusion based upon “national origin.” Remember such people, Emperor Donald, as the Italians, Irish, Jews, African Americans, Native Americans, Germans, Mexicans, Mesoamericans, Indians, Cubans, Chinese, Japanese, Vietnamese, Koreans and their kith and kin?
Trump attempts to wiggle out of the conundrum by invoking some obscure 1952 congressional action, still asserting that he has some form of “discriminatory power,” whatever that means, all despite his claims of the “one of the highest IQ’s” ever on earth. Do you not distrust whomever bombastically brags about just how smart they are? Embarrassing and quite often doubtful.
By the way, where are your tax returns, IQ tests and results, your P&L statements, and what do you really read (besides paragraphistical snippets)? An elementary to middle school whining president is what we get as our fearless leader? Now, we can all see how you became so shameful to your parents that they shipped you up the river to military school.
Not only does his reasoning run afoul of the due process and equal protection clauses (yes, Donald, 4th, 5th and 14th amendments, respectively) but also the 1st Amendment’s ban on the government’s establishment of religion. Remember, that Donald quoted his fervent protection of the 12th Amendment of the U.S. Constitution before Republican Senators — a clause that simply establishes an electoral college. Trump does not know nor care about his constitutional precepts. Has he even heard of etiquette or comity? Does he not know about impugning the qualifications of jurists and judicial independence? Does he have no knowledge of our system of checks and balances? A president who has little respect for the rule of law? Apparently not, on all counts.
By the way, Mr. Trump and his father, Fred Trump, and Trump Properties were accused of massive bias by the Justice Department and New York City Commission on Civil Rights for violating the Civil Rights Act. By both actions and words, he has displayed a lengthy history of bigotry, misogyny and prejudice.
An enfant sauvage, an orange, sloppy, bullying, feral child at the helm. His only response has apparently, of course, been a crude, puerile, bunkered tweet that personally denigrates and insults a “so-called” federal judge who was appointed by GW. Speaking of GW (&Nixon), the Donald is an admix of incompetence and arrogance — but worse. It is not about being “a bad person” it concerns ineptitude. What really does Trump even knows, thinks or grasps, and please halt thy incessant during or after-hours unpresidential tweets.
So far his administration has been a soap opera, or more properly put in Trump’s words, a very sad reality TV show.
Oh well, on to more soothing grub…the word for “pot pie” made it into our lexicon somewhere around 1792.
RABBIT “POT” PIE
Preheat oven to 375 F
2 1/2 C all-purpose flour
12 T unsalted butter, cut into small pieces
4 T shortening
1/2 teaspoon sea salt
6 T ice water
Place all the ingredients except the water, in a large bowl. Add the water, mash and work with your hands and fingers so that is assembled into a solid, smooth ball. If it is crumbly, add more ice water, 1 tablespoon at a time. Equally divide and form into two evenly sized thick disks, wrap each in plastic wrap and chill in the refrigerator for an hour.
Remove from the fridge. If the dough is too firm to roll, allow to rest at room temperature for a few minutes. Lightly flour a work surface and the rolling pin. Lightly dust the top of a disk of flour and roll into a round about 1/8″ thick. Roll outward from the center, rotating the dough, and adding flour as necessary to avoid sticking. Fold the dough in half and transfer to a pie plate easing the dough into the corners and up the sides.
Roll out the second dough disk, again about 1/8″ thick. Place on a parchment lined baking sheet and refrigerate until ready for further use.
3 T unsalted butter
3 T flour
3 C whole milk, slightly simmered
1/4 C chicken stock
1 bay leaf
1 T fennel seeds,seared and finely ground
2 thyme sprigs
Pinch of nutmeg
Pinch of cayenne pepper
Sea salt and white pepper
In a heavy medium saucepan, melt the butter over low heat. Add the flour and cook slowly over low heat, stirring constantly with a wooden spoon for 5 minutes to make a blond roux. Remove the roux from the heat, pour in the warmed milk and whisk vigorously until smooth. Then add the stock, thyme, bay leaf, fennel seeds, nutmeg, cayenne pepper, sea salt and freshly ground pepper and simmer gently, whisking often for 30-40 minutes. Remove and discard the bay leaf and thyme.
1 C red potatoes, cut into 1/2″ pieces
1 C parsnips, peeled and cut 1/2″ diagonally
1/2 C carrots, peeled and cut 1/2″ diagonally
1/2 C celery, cut 1/2″ diagonally
1 small leek, cleaned and finely diced
1/2 C crimini mushrooms, cut into thirds
2 bay leaves
4 thyme sprigs
Sea salt and freshly ground black pepper
1/2 C frozen peas, thawed
2 1/2 – 3 C roasted rabbit meat, shredded
1/2 C all purpose flour
2 eggs, beaten (for wash)
Put the potatoes, parsnips, carrots, celery, leeks, mushrooms and onions in a large saucepan with water to cover with bay leaves, thyme sprigs, salt and pepper. Bring to a simmer over medium high heat and simmer until just tender, about 10 minutes.
In a chinois, drain the vegetables, discard the bay and thyme, and spread on an edged baking sheet. Allow the mixture to cool to room temperature.
Strew the simmered vegetables, peas, sauteed mushrooms and rabbit over the bottom of the pie shell. Then, sprinkle with flour. Season again with sea salt and freshly ground pepper. Pour the béchamel over the rabbit and vegetables.
Moisten the pie shell rim with some of the beaten egg. Carefully cover the filling with the top crust and press the edges of the dough together to seal. Trim away any excess dough that overhangs the rim. Brush the top dough with egg and cut three small vents in the center of the top dough with the tip of a paring knife.
Bake until the crust is a rich golden brown, about 50 minutes or more. If the crust is browning too quickly, cover with aluminum foil. Allow to rest for 20 minutes, then serve.
January 4, 2017
Words are, of course, the most powerful drug used by mankind.
A seduction of souls? After rather ardent discussion and debate, the Oxford Dictionaries bestowed upon us the Word of the Year 2016: post-truth, an adjective which loosely translated means “relating to or denoting circumstances in which objective facts are less influential in shaping public opinion than appeals to emotion and personal belief.” Post-truth beat out alt-right, glass cliff, hygge, chat bot, adulting, etc.
Not surprisingly, the recent United States’ presidential election and the EU referendum (Brexit — meaning British Exit) in the United Kingdom, spiking from peripheral usage to becoming a mainstay in elemental political commentary. Some words really seem as puny as the Orange Clown’s fingers and his again long haired, scruffy and far right Breitbart cohort — a news website which serves as a “platform” for the alt right.
Here are some hors d’oeuvres for famished guests. But, beware of this bar grub — it may overwhelm them before the main course.
BRUSSELS SPROUTS WITH OLIVE OIL & FISH SAUCE
Water + Sea salt
Brussels sprouts, trimmed at ends
High quality extra virgin olive oil
High quality Vietnamese fish sauce (nước mắm Phú Quốc)
Bring a large, heavy pot of water to a roiling boil, then add sea salt until it smells and tastes like the middle of the sea.
Add the brussels sprouts and cook for about 10 minutes, until just cooked through, and still fairly firm.
Drain the sprouts over the sink, then onto a shallow bowl and while hot lightly immerse them in high quality olive oil and high quality fish sauce — nước mắm Phú Quốc. Allow the sprouts to cool to room temperature for about an hour or so (much like olives). Serve promptly.
CHICKPEAS WITH OLIVE OIL & ZA’ATAR
2 C chickpeas, rinsed
1 T high quality extra virgin olive oil
2 T homemade za’atar
1 t sea salt
Make za’atar (for now and later, unless you already have some on hand):
2 1/2 T sesame seeds, toasted
3 T dried sumac leaves
2 T dried thyme leaves
1 T dried oregano leaves
1 t sea salt, coarse
Add raw sesame seeds to a dry, heavy skillet over medium low heat. Shake the pan back and forth until fragrant, but not taking on color. Immediately pour the toasted sesame seeds from the pan into a bowl to prevent them from scorching.
Once the sesame seeds have cooled, add all of the ingredients to a spice blender, food processor fitted with a blade, or mortar and pestle. Pulse several times to blend and slightly break up, but not obliterate, the herbs and salt. Be able to recognize the sesame seeds in the blend. Transfer to a jar with an airtight lid and store in a cool, dark place.
Now, drain and spread chickpeas on a paper towel, and allow to dry for an hour or so. Meanwhile, preheat oven to 400 F.
Line a heavy rimmed baking pan with parchment paper, and spread chickpeas evenly. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes with a wooden spatula.
Place hot chickpeas in a shallow bowl, and drizzle with fine olive oil, za’atar and sea salt. Allow to cool some to room temp, and then serve promptly also.
November 29, 2016
I was there to see beautiful naked women. So was everybody else. It is a common failing.
Well, it appears the title says all because gnudi are simply translated from the Italian language into nudity. (The word means just how it sounds in English — naked “pasta.”) Really, need one say more as you cavort about in nakedness together and then prep, serve, and gorge on fine fodder and perhaps have some quaff alongside. Sounds like a sublime day/evening.
Unlike their dumpling cousins gnocchi, gnudi are not made with potatoes, but with ricotta and semolina fused/buried overnight to create a more silky dish.
Ingenious, shrewd, perhaps sublimely lewd (thanks to The Spotted Pig, a gastropub in the West Village, NYC).
1 C fresh ricotta cheese
1 C parmigiano-reggiano, grated+
2 eggs plus 1 egg yolks, local
1 t nutmeg, grated
2 T fresh chives, minced
1/2 C all purpose flour
4 C semolina flour
3 T unsalted butter
12+ sage leaves
Black pepper, freshly ground
Capers, drained (optional)
Combine the first five (5) ingredients in a glass bowl and whisk vigorously to combine. The mixture should be airy, fluffy.
Fold in the 1/2 C of flour until it is combined with the ricotta mixture, adding more flour by the tablespoon if needed so that the mixture is not too sticky to roll into 1″-2″ or so oblong balls.
Roll the ricotta mixture into balls (dumpling shaped) and place in a glass dish that has 1/4″ of the semolina sprinkled on the bottom. When there is a layer, cover the balls completely with flour and begin another layer by way of wax or parchment paper. Finish by completely burying the ricotta balls in an even layer and transfer to the fridge and leave overnight, so the ricotta fuses with the semolina to form a delicate skin, leaving about 1″ or so between each.
Allow the gnudi to come to room temperature, and prepare the brown butter (otherwise known as beurre noisette). In a heavy skillet, melt the butter over medium high heat. When the butter solids begin to brown and the butter is foamy, add the sage leaves until the mix turns a nutty brown color.
Meanwhile, bring a well salted heavy pot of water to boil. Gently plop the gnudi into the boiling water. Cook for about 1-2 minutes or so. They do not need long to boil at all, then drain with a slotted spoon.
Place a heavy skillet over medium high heat and cook, shaking the pan and gently stirring the gnudi until the butter and pasta water emulsify into a creamy sauce, about 1 minute. Season to taste with salt.
Transfer gnudi and brown butter to deep bowls. Top with fried sage leaves and drizzle with browned butter. Sprinkle with grated parmigiano-reggiano, ground black pepper and strewn capers. Serve promptly.
November 25, 2016
The secret to the source of good humor is not joy, but sorrow.
It is revealing that Abraham Lincoln bequeathed to Barack Obama his comic flair and inspiration, as Abe did his best to hold the country together during its darkest times through humor. Now, we have the alt-right with their youthful white collar supremacist leader, Richard B. Spencer, a former student from Duke, a suit and tie version of yore. A khaki suit donned by a kid who sports a “fashy” and repeatedly spews quotes from Nazi propaganda — alt-right, a term for a motley, internet based conservative radicals under a stratum known as the “manosphere.” When an overly serious Mr. Spencer shouted, “Hail, Trump! Hail, our people! Hail, victory!” a sprinkled mob of men stood and raised their arms in Nazi salutes…just ponder about “the Donald’s” stunted hands so posed in Hitlerian mannerisms as he shamelessly exploited his hosts. As such, he poses a complication (or not, for him) for the incoming president.
But, do not forget readers and “the Donald” and his followers of the Emolument Clause in the United States Constitution which reads unequivocally:
No Title of Nobility shall be granted by the United States: And no Person holding any Office of Profit or Trust under them, shall, without the Consent of the Congress, accept of any present, Emolument, Office, or Title, of any kind whatever, from any King, Prince, or foreign State.
Get the nationalistic picture, brothas and sistas? White supremacy and nationality. It is, pure and simple — the entitled, rich, privileged, white, bald men who run Wall Street or come out of the Washington power he supposedly fought against.
But, then again, people fall for this governmental laxity due in part to strangely having held false historical perspectives. As if this type of furious white supremacy should be truly mainstream in America — tariff threats to “bring back” American workers, policer of Mexican and African American communities, immigration control, deporting illegals, women, Muslims, handicappeds, disableds, gays, transgenders, and fear-mongering coupled with the overall notion that American ideals have been somehow threatened.
Really? Words do matter, believe you me. Well over his orange con head.
In many respects, it is not in the least humorous to the very most of us. As a nation, we are a couple of steps away from oligarchy, plutocracy, kleptocracy and/or dictatorship. His “transitional team” that he announced is a hoot, if if were not so laughable. These antagonistic figures that disconnect come from the top, from a man who decided to build a wall in Scotland, then bilked locals (likely because he could not pay the bill despite his supposed claims of wealth) — a guy who lost the majority by many more voters than in several decades. A true mandate? No, the words of a tangled loser, as have been the views of so many foreign diplomats. As has been been poorly teethed by Kellyann Conway (sp?)
It is a coming storm, not to be abated. We are now led by an orange faced and haired bug-wit, demagogue, haranger, narcissist, racist, xenophobe, fascist, misogynist, bully, and silly cyberbully, martinet, religious hater, diplomatic blunderer, fact avoider, disunioner, and the like.
Were you even aware that he admittedly did not know what the 13 stripes meant in the American flag despite his “attempt” to force flag burners to leave the country, and his wearing an American flag on his lapel? What a phony.
I have a sometimes quirky friend in Southern Cal with whom we grew up together. Even though she savored Italian fare at home, she detests squid, sushi and some other things — a sometimes picky eater, even as an adult. But, she still remains a very good friend. Her taste buds have to do with food textures, which is totally cool. Fortunately or unfortunately, I like most all food, an omnivore of sorts.
As opposed to the usual ramen, this recipe calls for squid as the noodles. Little doubt that “the Donald” and his cabinet have never tasted such a delicacy. In case you did not know, the words derive from shin ramyun, “shin” meaning “spicy” and “ramyun” denoting the Korean word for ramen, a Japanese word. Just thought you may need a little edification as no doubt you will be in dire need of for the job ahead, should you have one.
SQUID AS NOODLES (WITH HERBS, STOCK & EGG)
3 lbs squid, cut into noodles
4 C homemade chicken stock, heated to a bare simmer
Herbs, roughly chopped, such as thyme, tarragon, rosemary, sage, basil
1 T fennel seeds, ground
1/2 t allspice, ground
1 T shoyu
1 t sesame oil
1/2 jalapeno chile, stemmed, seeded and sliced
1-2 eggs softly boiled (less than 6 minutes)
Cut 3 lbs squid,thinly into noodles with a sharp knife
Heat 4 C homemade chicken stock over heavy pot and medium heat, until to barely a simmer and put in squid until cooked.
Herbs, roughly chopped with knife
1 T fennel seeds, heated and freshly ground
1/2 t allspice, heated and freshly ground
1/2 t nutmeg
All mixed well and placed in a glass bowl.
Add and stir 1 T shoyu sauce & 1 t sesame oil, then add by stirring to broth which contains squid and stock.
Place 2 eggs, softly boiled briefly in heavy pot
Serve in deep bowls with “noodles” in chicken stock, then add herbs, fennel, allspice, and nutmeg followed by splashes of shoyu, sesame oil, eggs and jalapenos.
October 25, 2016
Be like a duck. Calm on the surface, but always paddling like the dickens underneath.
The World Series begins tonight — with a connection to the past, the two teams with the longest title droughts in the same game (parenthetically or asterisk laden) the Chicago Cubs and the Cleveland Indians. The Cubs have gone over a century without a series win, and the Indians with many decades without winning in unfulfilled seasons. Times of anguish without a taste. One of the most touted series ever — history and the game is here, it waits for no one. By the way, it is the aces, Kluber (Indians) vs. Lester (Cubs) that will take the mound in Game One.
I must admit to adoring the Cubs, as my childhood was suffused with Chicago, and then watching those fans delirious with their team in the field and later in Wrigleyville, tears streaming and beers and shots in hand, after the NCLS game clincher. I was fortunate enough as a grasshopper to meet Billy Williams, now still barely holding on, as well as Ernie Banks (and his no. 14 in diamonds) and Ron Santo, now both gone. I have experienced ivied and bricked Wrigley Field with men fans donned in suits and fedoras and women adored in finery during daytime games as well as Jack Brickhouse who bellowed “Hey, Hey” to signal Cubs’ home runs. As Williams has been quoted, “they’re somewhere celebrating now,” and these legends should be proud given their regular season winning percentage of 103-58.
The Cubs have superb starting pitching, assume a keen approach at the plate, use the field well, value divine defense, and have a sublime bullpen to boot. Sound familiar? — yes, Virginia, I have seen us win. Then again, the Indians also have supreme starting pitching, run the bases well and have a glorious bullpen too.
Nothing against Cleveland, but despite the “old-school look” of upper socks, the Cubs have earned one. Then again, the Indians play at home.
1 whole duck (around 4 lbs — preferably Pekin), cut into 8 or so pieces, plus liver reserved & trimmings coarsely chopped
Sea salt and freshly ground black pepper
2 t dried herbes de provence
1/2 t cloves
1/2 t allspice
1/2 t nutmeg
1/2 t ginger
1/2 t cayenne pepper
Refrigerate well dried, cut, seasoned pieces overnight in a ziploc bag. Turn a couple of times.
2 T extra virgin olive oil
2 T unsalted butter
4 plump, fresh garlic cloves, peeled and smashed
1 (28 oz) san marzano tomatoes, cut well
1 C dry red wine
4 C chicken broth
1 piece of cinnamon stick
3 pieces star anise
2 bay leaves, dried
4 thyme sprigs
2 lbs small plums, pits removed and halved
1 lb turnips, quartered or more
1 lb parsnips, sliced & halved
1 carrot, peeled and roughly sliced
1-2 T butter
1/2 C Italian parsley leaves, finely chopped
3 T chives, finely chopped
1/2 C walnuts, roughly chopped
1 t lemon zest, grated
1-2 t extra virgin olive oil
Place a heavy, wide skillet with extra virgin olive oil, butter and fresh garlic cloves over medium high heat. When the pan becomes shimmering and hot, add the duck so as not to crowd — likely in a couple of batches — 5 minutes per side. Set aside, tented in foil on a baking dish or platter.
Pour off all but 2 T of duck fat into a ramekin and cover (for a later day). Add tomatoes, stirring well, then add wine and broth and bring to a nice simmer. Add cinnamon stick, star anise, bay leaves and thyme sprigs. Transfer duck to a heavy, large Dutch oven and pour the broth mixture & herbs/spices over the duck. Cover and simmer for about 40 or so minutes, until duck is quite tender.
Heat butter and duck fat in a heavy skillet over medium high heat. Add reserved plums skin side down as well as turnips and parsnips and sauté for a minute or so, until lightly browned, then turn and cook on skin side for a minute more.
Transfer duck to a warmed platter and spoon over the sauce. Garnish with sautéed plums, turnips and parsnips. Mix together parsley, chives, walnuts, lemon zest and olive oil. Sprinkle this mixture over the top and serve.
October 19, 2016
Three may keep a secret, if two of them are dead.
Unfortunately, this is posted just beyond the cusp of National Hispanic Month this year (September 15 – October 15, 2016). Yet, quesadillas are welcome at our table at whatever the day or hour.
Now, imagine that your second language is English. Better yet, that your cradle language is English. Either way.
Still, there are “secret laws” that are unsettlingly passed without public consent or approval to anyone and all. We have been taught endlessly that Congress publicly enacts statutes candidly, but when the secretive panel known as the Foreign Intelligence Survey Court (FISA) permits the surreptitious collection of phone records, interrogation or torture procedures it somehow becomes the law of the land. Intelligence agencies issue rules and regulations on national security issues are very often not published and not made known to the public and remain “classified.” These include, inter alia, intelligence gathering and the detention, interrogation and torture of suspected terrorists.
Secret laws deny each individual the ability to comprehend constraints imposed by official conduct. In short, perilous secret laws disallow constituents to challenge accountability or to demand any form of legal or legislative transparency. Law and fact soon become an addictive blur in a what is otherwise known as a democratic society with supposedly open courts, judges, prosecutors and legislators. Now, each may act with impunity and without the thoughts, acumen, judgment or oversight of citizens — individually or collectively, before, during, or afterwards.
The last time I looked, the preamble to the United States Constitution began with “We the People” — one of our Constitution’s guiding principles, to make no mention of the due process and confrontation clauses explicitly stated in the Bill of Rights.
While quesadillas may sometimes have directed ingredients, truthfully they are an amalgam of fine leftovers here — so, whatever is recently in the fridge or pantry are fair game (so long as you do not overload), e.g., brussels sprouts, asparagus, tongue, tripe, shredded pork butt, chicken or lamb, gizzards, livers, whatever greens, leeks, green onions, thinly sliced radishes, cheeses of any and all types, fresh or dried oregano, coriander, herbes de provence, thyme, fennel seeds, chipotle peppers, chiles of any species, garbanzo beans, hominy, new potatoes, fennel bulbs, edamame, chinese peas, snow peas, peas, salmon, mackerel, sardines, shrimp, squid, mussels, et al.
2 T extra virgin olive oil
1-2 T unsalted butter
1 lb mushrooms, cleaned and sliced
2 T brandy or cognac
Sea salt and freshly ground black pepper
8 ozs spinach or arugula, stems removed
2-4 ozs or so, cilantro, stems removed
1-2 jalapeno chiles, stemmed, seeded, and minced
Spoonful of salsa verde
Goat cheese or chèvre, grated or broken into small pieces
Gruyère cheese, grated
8 or so flour tortillas
1-2 T extra virgin olive or canola oil
2 T unsalted butter
4 local, farm fresh eggs (1 per quesadilla), fried
Place a heavy, medium to large sauté pan over medium high heat and add 2 T extra virgin olive or canola oil and 1-2 T unsalted butter. When oil and butter shimmer, add mushrooms and as well as salt and pepper. Sauté, adding brandy or cognac until mushrooms release liquid and begin to evaporate and mushrooms begin to brown, about 8-10 minutes. Set aside and allow to cool.
Combine mushrooms, greens, chiles, salsa verde, and cheese in a bowl. Place a large nonstick, heavy skillet over medium to medium high heat, and add extra virgin olive or canola oil and unsalted butter until it begins to shimmer. Do not allow to burn. While pan heats, place a large spoonful of mushroom, greens, chiles, salsa verde, and cheese mixture into each tortilla and place other tortilla over the filled one so as to make a sandwich. Place tortillas in preheated heavy skillet and cook, turning once, until tortillas are nicely browned on both sides and cheeses are melted.
Top with a large, fried egg.