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

@Cary--thank you thank you thank you for bringing that recipe to my attention! We had the Pepin chicken thighs last night and they were completely awesome. had no idea that sort of yummy crunchy skin was got through such simple methods. Totally putting that one in the arsenal for mid week meals.

Geeez, how can you leave out the ever popular Double Fatty Melt???

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.

ANyone have a link to the Bayless enchilada recipe? The search function is still well and truly borked.

I'm totally with MMinNYC. Dorie's cheesecake recipe quite literally changed my life. EPIC!

Rick Bayless' Green Chili Enchiladas. "tabuca style". They rock
Please provide link, i make turkey enchiladas after t-day

This is absolutely hysterical. The people getting so "sad" about this need some perspective: it's a squirrel, and the guy helped him out.

How can you not see the humor?! My goodness, if this happened to a person it would be funny, but that doesn't mean that you enjoy the suffering. It's haha funny, not I would wish it upon him so that I can watch it, funny.

And oh yeah, we might not be the only animals, but we are the most important. This IS serious EATS right? We eat animals here, don't we?

If that squirrel is anything like me, it's trying to lick every last bit of yogurt out of that cup! I usually stick to Oikos yogurt, or TJ's greek yogurt, but if I'm a little broke and I see Yoplait on sale I'll buy some. I'm reminded EVERY TIME how much I hate the shape of those damned cups. They seem to PREVENT you from eating all your yogurt.