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I made the Bayless tacuba style enchiladas tonight because of this thread.

Thanks for the tip. They were great! Green, flavorful, and creamy.

I added a jalapeno to the poblanos, and sprinkled on some green Tabasco Jalapeno sauce for a kick. AWESOME.

I did a 1.5 recipe, so we have plenty of leftovers.

Uses for lemongrass:

"Dry rub" - cut off dried ends, remove dry outer leaves, and cut off the tough root end. Cut the remaining stalk into 1/4" rounds. Grind in blender or food processor. Mix with salt and red pepper flakes (a bit of sugar is optional), to taste. Rub this on chicken, beef or pork. Let marinate for ~30 minutes to an hour. Grill or pan fry your meat. The lemongrass will brown and slightly char, but the flavor is spicy and lemony. It's a favorite of mine. Serve your meat with hot cooked rice.

Syrup - I've made a lemongrass syrup which later went into an iced tea. Very tasty and refreshing. Easy recipe: make a simple syrup and simmer with a 3" stalk of lemongrass for about 20 minutes or so. Take out lemongrass and discard. Cool syrup and store in fridge.

[+1 for Leo Maya's Chicken with Green Sauce]

Love the "Connect Four" reference.

Jerz, maybe for Christmas this year you could forgive PW for her dumb recipe. The goodies far outweigh the baddies.

The Burger Joint, a small new chain in the D.C. area, is featuring the Thanksgiving Burger as the burger of the month.
While their regular burgers look to be significantly better than Five Guys Burgers and Fries, this sandwich should be called something other than a burger, I think. Gravy, stuffing and cranberries do not a hamburger make.
My article here.

This is a miracle right here:

http://www.seriouseats.com/cgi-bin/mte/mt-search.cgi?search=puff pastry cinnamon rolls&limit=20&IncludeBlogs=31,26,36,39,34,30,38,16,33,25,32,35

I'll be making these as my holiday gifts for the neighbors this year.

Leo Maya's Chicken with Green Sauce, made by Mario Batali's babysitter. It's simple, foolproof and delicious.

http://www.seriouseats.com/recipes/2007/09/unclogged-mario-batali-recipe-chicken-with-green-sauce.html

Thank you

I've been on a life-long quest for the very best fried chicken and I believe that it is found in "Scott Peacock's and Edna Lewis's Miraculously Good Fried Chicken". You can find it here...

Two favorites: I'm with tabuca-style enchilada crowd as well. Have made it at least 5 times, including last night with shredded turkey from a rotisserie breast. It's my 16-year-old's latest favorite (doesn't know he's eating spinach either) and I often kick it up a notch, too, with a little jalapeno. My other favorite is curried red lentils with coconut: http://www.seriouseats.com/recipes/2008/11/dinner-tonight-curried-red-lentils-with-cocon.html
Yum!

I think i'll just substitute left over turkey and stock. Should be good.

@ banamonkey here you go:

http://www.rickbayless.com/recipe/view?recipeID=167

Café Tacuba-Style Creamy Chicken Enchiladas
Enchiladas Cremosas de Pollo, Estilo Café Tacuba

Serves 4 to 6

This recipe was featured on the new PBS special "Moveable Feast with America's Favorite Chefs".
Ingredients

2 fresh poblano chiles
1 cup (lightly packed) roughly chopped spinach leaves
2 cups milk
2 cups chicken broth
6 tablespoons (3 ounces) butter—or you can use vegetable oil
3 garlic cloves, peeled and finely chopped
½ cup flour
Salt
3 cups coarsely shredded cooked chicken (I usually use a rotisserie chicken or leftover grilled chicken)
12 corn tortillas
A little vegetable oil for brushing or spraying
About 1 cup Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
A little chopped cilantro for garnish
Directions

1. Make the sauce. Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly, until the skins have blistered and blackened on all side, about 5 minutes for an open flame, about 10 minutes under the broiler. Cover with a kitchen towel and, when handleable, rub off the blackened skin, tear open and pull out the seed pod and stem. Quickly rinse to remove any stray seeds or bits of skin. Roughly chop and put in a blender jar. Add the spinach.

In a medium (3-quart) saucepan, combine the milk and broth, set over medium-low heat to warm.

In a large (4-quart) saucepan, melt the butter (or heat the oil) over medium. Add the garlic and cook for a minute to release its aroma, then add the flour and stir the mixture for a minute. Raise the heat to medium-high. Pour in the warm broth mixture and whisk constantly until the sauce boils. Reduce the heat to medium and simmer for 5 minutes. Remove from the heat.

Pour half the hot sauce into the blender with the chiles and spinach. Cover loosely (I remove the center part of the lid, secure the lid, then drape a cloth over the whole thing) and blend until smooth. Pour the mixture back into the saucepan with the remaining sauce. Taste and season with salt, usually about 2 teaspoons.

2. Finishing the enchiladas. Heat the oven to 350˚. Smear about ¼ cup of the sauce over the bottom of each of four to six 9-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Stir 1 cup of the sauce into the chicken.

Lay half of the tortillas out on a baking sheet and lightly brush or spray both sides of the tortillas with oil; top each tortilla with another one and brush or spray those with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.

Working quickly so that the tortillas stay hot and pliable, roll a portion of the chicken up in each tortilla, then line them all up in the baking dish(es). Douse evenly with the remaining sauce and sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 20 minutes. Garnish with the cilantro and serve without hesitation.