Nana's Kitchen

My family's recipe collection is a fusion of dishes from central Mexico, southern Switzerland, northern Italy, and the American frontier. Now I'm adding Hungarian dishes enjoyed by generations of Don's family. From our kitchens to yours, we hope you enjoy them also.
– Mary Collins Ecsedy

Enchiladas and spanish rice.
Enchiladas and Spanish Rice

 

Chili Rellenos

My great grandmother, Carmen Berrumen Aguado, gave me this recipe long ago. It's actually more of a technique than a specific recipe. For example, you can use any kind of pepper you want, from the standard Poblano, to the small spicy ones - your pain tolerance threshold is the only limitation. My personal favorite is Hungarian peppers. While Don and I lived in Pittsburgh, my father-in-law, John Ecsedy, grew Hungarian peppers for me every summer because he knew I liked them for chili rellenos. They are a good size and shape, with a pale green color and just enough spiciness.

2 large or 4 medium peppers per person

Filling

Cheddar (or other favorite) cheese, grated fine
Onions, diced fine

To prepare the chilis:

  1. Char the peppers over a gas flame.
    You can either place them directly on the stove, or use a cooking screen (check the thrift stores). Use tongs to turn the peppers until most of the surface is blistered black. Don't overdo!
  2. Remove from the flame and immediately place into a paper lunch bag, and roll the top shut.
    The condensation that builds up inside the bag will make the peppers easier to peel. Let sit for 10 minutes.
  3. Remove from the bag, and carefully rinse the charred skin away. The peppers will be delicate.
  4. Remove the seeds:
    With a sharp pointed knife, cut a small vertical slit in the side of each pepper, and scoop out as many of the seeds as you can. Leave the tops intact. This is easiest done under a small stream of water over a strainer; rinse the seeds from the pepper as you work them loose with your finger.
  5. Pat dry. Stuff with the filling.
  6. Dip in batter and fry until golden brown (see below).

Batter

Option 1 –

Nana's direction was to use beaten egg whites. First, roll the stuffed peppers in flour then roll them in stiff beaten egg whites. Fry in deep vegetable oil until a rich golden brown and the cheese inside is melted.

Option 2 –

I got tired of the egg whites and deep-frying routine, and came up with this alternative: Roll the peppers in flour, dip in crepe batter, and fry in a light layer of Canola or Olive oil in a heavy cast-iron skillet.

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Enchiladas

This recipe is a perfect blend of my family's ethnic heritage (on my mother's side): Swiss/French/Italian, and Mexican. I'm not certain, but I credit my Swiss grandmother with creating this dish for her Mexican husband. I think she began it by making enchiladas as a new bride, using the only "tortillas" she knew: crepes. She always made them for his birthday on September 22nd. This is our family's celebration dish for holidays and special occasions.

4 dozen crepes
2 quarts chili sauce
2 lb. cooked lean ground beef
4 lb.sharp cheddar cheese, shredded
6 minced onions

Chili Sauce

1/4 cup olive oil
1 minced onion
3 cloves garlic
1/4 cup chili powder
1 large can tomato paste
1 large can tomato sauce
2 cans water
Olive oil

In a heavy iron skillet, sauté onions and minced garlic in oil. Add chili powder and sauté for five minutes. Add cans of tomatoes and water and stir to blend. Simmer for about 1/2 hour, adding water if needed.

To assemble the enchiladas:

  1. Dip a crepe into chili sauce, both sides.
  2. Spoon about 2 T. crumbled hamburger, 1/4 cup cheese, and l T. onion in a line down the middle of the crepe.
  3. Roll up from one side and place in an ovenproof dish with room for about ten enchiladas in a row.
  4. Top with cheese and sauce.
  5. Repeat with two more layers.
  6. Cover with foil and bake about an hour at 300 degrees.

Serve with pinto beans, Spanish rice, sliced lettuce and chopped tomatoes.

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Crepes

Heat together in saucepan until butter melts:

4 cups milk
1 stick butter

When slightly cooled, beat in:

8 eggs
2 cups flour
4 tsp. baking powder
2 tsp. salt

Allow batter to rest for two hours to thicken a little. Then make crepes, using less than 1/4 cup batter for each one.
Yields 4 dozen.

[NOTE: This is the classic recipe for crepes, and you can use them for an almost infinite number of savory and sweet dishes.]

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Spanish Rice

2 cups rice (uncooked)
2 chopped onions
4 cloves garlic, peeled and crushed
1/4 cup olive oil
1 can stewed tomatoes
l can water
2 tsp salt

Heat iron skillet and olive oil. Add rice and onions and sauté slowly. The rice will pop a little and begin to turn golden brown. Add the garlic, and continue to cook for a few more minutes. When the rice is golden brown add the tomatoes and water and salt. Turn heat to low and cook covered for about 30 minutes, WITHOUT STIRRING, adding a little water if needed so it doesn't stick and burn. (If you stir it while cooking, Nana told me, it will not form the nice tomato glaze on top of the rice.) When done, the rice should not be gummy, but all grains will be separate.

Variation: Substitute chicken stock for water, leave out the tomatoes. Toss in a can of jalapeño peppers with the onions for some extra kick no matter which version you're making.

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