Happy Anniversary Enchiladas

Dear Lauren,

Yesterday was our 17th anniversary. Lucky us.

Well, not all luck. There were days and weeks, ok... years that we had to work hard at wedded bliss.

But for the last week, we didn't.

Because it was all wedded bliss. It gave me great hope for Dad's retirement.

I mentioned this to Dad and he said actually there were about 10 minutes that I was on his last nerve. And I'm sure I was! But not enough to prevent him from making me a wonderful dinner!

Lobster Enchiladas

Black Beans

Cilantro-Lime Rice

Carolyn Farb Guacamole

Sour Cream

Tres Leches Cake

He made it all and he did the dishes. I just swoon when I think of it! You'll probably understand this a lot better when you're married and have had kids and have cooked a thousand meals and washed five thousand dishes.

Did you notice I wrote Sour Cream on the menu like it's a side dish? Well, I love it. So it's staying there!

These enchiladas are incredibly rich. We both each had one which was plenty. Chardonnay cream sauce! I mean, what could be better?

There's more cream in this recipe than any other in history. Are you prepared?

Lobster Enchiladas
by Cyclone Anaya's (from the cookbook Houston Classic Mexican Recipes by Erin Hicks Miller)
12 enchiladas

6 tablespoons butter, unsalted
2 1/4 pounds lobster meat, chopped
6 garlic cloves, minced
pinch of kosher salt
2 1/4 cups Chardonnay sauce (recipe follows)
12 (8-inch) flour tortillas
2 1/4 cups white Mexican cheese, grated
3 green onions, thinly sliced
3 teaspoons pine nuts, toasted
3/4 cup Cotija cheese, grated

Heat the butter in a large skillet over medium heat. Add the lobster meat, garlic, and a pinch of salt. Cook for 4 minutes. Add 1/2 cup of the Chardonnay cream sauce and mix together. Remove from the heat.

Preheat your oven broiler. Quickly warm the tortillas on a flat grill and set aside.

Spread 1/4 cup of the filling down the middle of each tortilla. Roll and place side seam down in a 9x13 dish, Cover the tortillas with the Chardonnay cream sauce and sprinkle with the Mexican white cheese.

Place the dish under the broiler until the cheese melts.

Sprinkle the green onions and pine nuts on top of the enchiladas, then sprinkle with the Cotija cheese.

Chardonnay Sauce
by Cyclone Anaya's (from the cookbook Houston Classic Mexican Recipes by Erin Hicks Miller)

4 tablespoons butter, unsalted
2 garlic cloves, minced
1 yellow onion, diced
2 cups Chardonnay wine
2 tablespoons corn starch
2 tablespoons water
4 cups heavy cream (I told you! It's A LOT!)
1 teaspoon salt

Melt the butter in a saucepan over medium heat. Add the garlic and onions and cook until lightly browned, about 10 minutes.

Add the wine and simmer for about 5 to 10 minutes, or until the wine is reduced by half.

In a small bowl, combine the corn starch and water, mixing well. Set aside.

Next add the heavy cream and bring to a boil. Reduce heat to a simmer, add the corn starch mixture, and stir well.

Continue to cook over medium heat, stirring constantly, until the sauce begins to thicken. Let simmer over very low heat for 5 minutes. Remove from heat.

Love,

P.S. I think I should mention that I worked for two weeks in the bar at Cyclone Anaya's on Richmond in Houston when I was 22. Your Aunt Gwen worked there on the side and said I should too. She told me I could make some big bucks in tips. I don't think I even made one buck during those two weeks. I do remember many broken glasses. I also remember a group of senior citizens who came in once a week for some kinds of senior citizen get together. Old people have always loved me! So, yes, they did leave me tips. Pennies. To this day I am a great tipper as a result of that scarring experience.

P.P.S. Dad cut the recipe in half. It was more than enough.

P.P.P.S. We'll discuss the Carolyn Farb Guacamole another day. I think we've made this recipe 47 times in the last 6 months. It's a major keeper.