Mushroom and Chorizo Quesadillas

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            FOOD FUNNY
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Harriet St. Amant knows how much I enjoy a good true food funny.
It's a pity there's no dog in this story though.

This one's a true example of kids saying the darnedest things. I've
mentioned before our great hardship of "having" to live in France from
1970-72. When we first arrived, until we found more permanent living
quarters, our family and one other stayed at the very small Hotel
Miami in the rue des Acacias about a block from the Arc de Triomphe.
In the month we stayed there, both the other man (Norm) and I
celebrated birthdays. We did mine with fresh strawberries and creme
fraiche courtesy of the other family. When it came time for Norm's
birthday a couple of weeks later, Sandy felt able to venture slightly
further afield than the Monoprix grocery store around the corner, and
she found a patisserie which was willing to turn out a frosted cake
for her. She took her 4-year-old daughter with her to pick it up,
telling Becky that this was to be a surprise for Daddy and she wasn't
to say a word. Becky tried hard, but she was bursting with so much
excitement, that she immediately started talking. "Daddy! We got you
a present for your birthday, but Mommy says it's a 'prise and I can't
tell you what it is." Then she got this real secretive look on her
little face and added, "I'm not even gonna tell you what color the
frosting is!"

            TODAY'S RECIPE
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My American readers don't need to be told the significance of the 4th
of July, but for the benefit of my international subscribers, it is
the day we Americans gather around the 4th of July shrub, gayly
festooned with its sparkling decorations, and exchange gifts while
singing traditional 4th of July songs and telling scary stories before
carving into the traditional 4th of July roast possum.

Well, maybe not everyone celebrates Independence Day the way I do,
but regardless of your family's practices there is bound to be a bed of
hot coals waiting for some fun summer foods near by. Here are a few
slightly upscale recipes to make your 4th of July a little something
out of the ordinary:

Monday's Starter
Mushroom and Chorizo Quesadillas

Tuesday's Soup or Salad
Melon Ball Salad with Raspberry Vinaigrette

Wednesday's Side Dish
Grilled Corn on the Cob

Thursday's Entree
Honey-Lime Game Hens

Friday's Dessert
Fresh Fruit Popsicles

Here is some tasty finger food from the Southwestern United States.
If fresh chorizo isn't available in your area, please feel free to
substitute Italian sausage or pork sausage after complaining to your
butcher. These may be assembled in advance and grilled once your
guests have arrived.

Mushroom and Chorizo Quesadillas

2 Tbs (30 ml) olive oil
5 scallions (spring onions), green and white parts, chopped
1/2 lb (225 g) cremini or white mushrooms, finely chopped
Salt and freshly ground pepper to taste
1/2 lb (225 g) chorizo, casing removed
2 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped, or to taste
6 10-inch (25 cm) flour tortillas
1 1/2 cups (375 ml) grated Monterey Jack cheese
1/2 cup (125 ml) chopped cilantro (coriander leaves)

Heat the oil in a skillet over moderate heat and saute the scallions,
mushrooms, salt, and pepper until the mushrooms are tender and the
mixture is dry, about 5 minutes. Transfer to a mixing bowl. In the
same skillet, cook the chorizo, garlic, and jalapeno until the chorizo
is browned, about 5 minutes. Combine with the mushroom mixture and
divide among three of the tortillas, spreading it to within about 1
inch (2 cm) of the edges. Top with the grated cheese and cilantro,
followed by the remaining tortillas. Using a large spatula, transfer
to a hot grill and grill over hot coals until the tortillas have grill
marks and the cheese has melted, about 1 minute per side. Cut into
wedges and serve immediately. Serves 6 to 8.
Received on Mon Jun 28 03:07:46 2004