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Old 11-28-2012, 10:38 PM   #1743
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Join Date: Aug 2003
Location: LI
Posts: 201
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Yeah, the b!tch of ravioli is that you need to roll down the edges and re-cut so that the dough is a uniform thickness from the top of the filling out to the very edge.

I'll write this up in the Crock Pot thread tomorrow at work, but this was dinner.

The burrito is filled with brined, slow cooked pulled chicken in, what I'm going to call, a mole sauce as well as a black bean puree, seasoned brown rice, extra sharp cheddar and lettuce. It is served on top of a layer of the pureed black beans and topped with more of the mole sauce (thickened with corn flour), more extra sharp cheddar, diced tomatoes and red onion and finished with a blistered jalapeno sour cream.

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