Home > Charm Chicks > Archives > 2009 > July > 13 > Entry
Our Queen (of Quirky) for a Day
By STEPHANIE MITCHUM (aka Queen of Quirky)
Stephanie Mitchum is our newest guest Charm Chicks blogger. She is a former Telegram staffer [she was the reporter that went out to cover stuff in four-inch heels and toted her reporter pad in a Prada bag] and now works in media relations in Kansas City. A first-class blogger in her own right, you can read more of her musings on her personal blog, Queen of Quirky. She has graciously agreed to contribute blog entries for us on a variety of topics that will appeal to Charm Chicks.)
If I learned one thing from my seven plus years living in the south, it was a true appreciation for sweet tea. Sadly, sweet tea is not readily available in Kansas City.
This is what happens when you order sweetened iced tea in the Midwest: You receive a glass of iced tea with a tall spoon in it. Your server then nods and smiles at the packets of sugar and (gag) sweetener on your table. You attempt to add the sugar to your tea, watching the white substance fall like a late snow in February down to the bottom of your glass. The spoon only serves to mock you as it swirls the sugar around, miserably attempting to combine the liquid and crystals in a botched chemistry experiment. You give up and order a water.
So imagine my surprise when several Kansas City bars began serving up cocktails made with sweet tea vodka. Now I like vodka and I like sweet tea, but together? I wasn’t convinced. I had to try it. Low and behold, fireworks shot off. Angels sang. Pigs flew. Sweet tea had found its way to Kansas City - in a cocktail!
My life wouldn’t be complete until I recreated this drink at home. So with my roommate as my guinea pig, I set out to put together this delicious and dangerous concoction.
Since sweet tea is one of many things that reminds me of Rocky Mount, I decided to cook up something else reminiscent of my days in the Twin Counties. It’s no secret the Telegram staff frequented a nearby Mexican restaurant back in the day. El Tapatio was the location for many, many meals shared with Jenny White of Charm. One of my favorite things on the menu used to be the spinach enchiladas. (Not even sure they still serve those?) I thought I’d give those a whirl too.
Here are my recipes for Rocky Mount Inspired Enchiladas and Sweet Tea Cocktails. (Make at your own risk.)
To fix one Rocky Mount Inspired Sweet Tea Cocktail Grab:
- 1 roommate or partner in crime
- 10 ice cubes
- 3 ounces of unsweetened tea (I know. This might be hard to come by. Let me know if I need to ship you some. I’m sure we can come up with an even trade. :) )
- 3 ounces of water
- 1.5 ounces of sweet tea vodka
- 1/2 tablespoon of simple syrup (I made my own by mixing 1/3 cup of water with sugar and boiling until it created a syrup-like consistency)
Then do this: Combine all ingredients in your cocktail shaker. Shake what your mama gave you. Then pour it into a glass. Garnish with a lemon wedge and enjoy.
While you and your partner in crime are enjoying your refreshing beverages, you can get started on your enchiladas. Grab:
- 1 lb of frozen spinach
- Extra Virgin Olive oil
- 1 large yellow onion
- 2 cloves of garlic
- 1 large bag of shredded Monterrey jack or Mexican cheese blend
- 2 small cans of enchilada sauce (I like mine SPICY!)
- 1 small can of diced green chilies
- 1 bag of corn tortillas
- cumin
- cayenne pepper
- salt, pepper
Then do this: Slice your onion into thin strips length-wise. Dice up your garlic cloves. Add the olive oil (about 2 tablespoons) to a large sauce pan. Heat and then add the garlic for about one minute. Add the onions. Cook the onions until they are translucent, then add the can of diced green chilies and the spinach. Cook until heated through. Salt, pepper and cumin and cayenne to taste.
Spray a Pyrex with non-stick cooking spray. Then, take the corn tortillas and spoon each one with the spinach mixture and a handful of cheese. Roll them and then place them seam-side down into your pan. Finish by pouring the enchilada sauce over the entire pan and top with the remaining cheese. Bake at 350 for 20-25 minutes or until warm and bubbly. Serves at least three people with leftovers.
Trust me, you’ll feel warm and bubbly too after enjoying this meal.
Until next time, stay quirky, Rocky Mount!
Perfect for a Charm Chick, Sweet Tea with a kick.
Well, our suspicions were right: When you move away from Rocky Mount, you continue to crave El Tapatio food. Charm Chicks guest blogger Stephanie Mitchum tries to recreate some El Tap Spinach Enchiladas.
Comments
By wes
August 17, 2009 4:34 PM | Link to this
that look good ! why arnt you making your own sauce . no any good carnae gusada dishes or other mexican dishis let me know . thanks