"Ricardo's Bodacious Burritos"

Chef Ricardo

Ingredients
1 onion, chopped fine
1/ 2 lb. button mushrooms chopped
1/ 2 lb shitake mushrooms chopped
1 tablespoon extra virgin olive oil
2 10 oz. packages frozen spinach (thawed)
2 - 4 cloves fresh garlic minced (can you use TOO much garlic? I think not!)
1 16 oz.can black beans
1 tablespoon fresh lemon juice
1 bunch scallions chopped (greens also...you could use less but you'll probably find them a month later in the back of the fridge.)
8 oz. grated pepper jack cheese
8 oz. grated sharp cheddar cheese
A dozen or so cooked shrimp sans tails (optional) cut in bite sized pieces.
4 or 6 spinach tortilla shells (or "wraps")
1 can medium enchilada sauce

In a heavy skillet heat the oil and sauté onions and mushrooms over moderate heat until golden. Add spinach (drain most of the water but leave good and moist) and garlic and cook for a few minutes. Stir in beans, lemon juice, scallions, pepper jack, shrimp, cheddar cheese and a pinch of salt (optional) and cook...stirring...until cheese is melted. Lower heat and cover.

The enchilada sauce can be heated but it's not necessary. Warm the tortilla shells in the microwave (or oven) for a minute or two. Place tortilla shells on plates, spoon desired amount of filling in each (or have diners do this themselves), roll into burritos and drizzle whatever amount of enchilada sauce you desire over the entire creation. (be sure to make it pretty!) This dish is great served with a side of refried beans. And remember... it's always good to use the best ingredients possible...organic makes it bodaciously good!!! Leftovers keep well in the fridge for up to 4 or 5 days.

Uncle Mooney's Premium Porter

This is merely a recipe. To learn how to brew your own beer at home using recipes such as this I highly recommend reading (as well as purchasing for further reference) "The New Complete Joy of Home Brewing" by Charlie Papazian. This recipe can easily be reworked as a "full mash" or "all grain" recipe by replacing malt extract with grain and changing the water/grain ratio for the mash as well as sparging.

Ingredients

5 1/2 lbs MF Light Malt Extract
3 lbs. Pale Malt
1/2 lbs. Roast Barley
1/2 lbs. English Crystal Malt
1/4 lbs. Chocolate Malt
2 Ounces Cascade Hops
#1318 London Liquid Yeast

Brewing

Mash grains with 4 quarts water at 170 degrees
Put in oven for one hour at 155 degrees
Sparge grains with 2 gallons of water at 170 degrees
Bring to a boil, add malt extract and 1 1/2 Cascade hops
Boil for one hour. Add 1/2 Cascade hops to finish.

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