Cyclone Anaya's is a favorite restaurant of my friends Carrie and Winston. They took us there when we went to market in Dallas. It's named after a famous Mexican wrestler. The restaurant is just as unique as his story. In the Oaklawn section of Dallas, this place is entertaining and the food is great. What I love most about this place, aside from the food, is that it has a customer base that is mostly gay and I love the gay atmosphere. Very friendly and fun. Halloween was a hoot. And that's about all I can say about that. You'll just have to go!
While eating, Carrie and I were having a discussion about Mexican food- what else? We also talked about our favorite dishes. The Chardonnay sauce came up and I fully accepted the challenge of making it. Even though she didn't challenge me. I'm like that. I make up personal challenges.
So back home and one Google search later I came across the very thing I was looking for! An article from a Houston food magazine with Cyclone Anaya's famed chardonnay sauce that goes with the lobster enchiladas. I'm not a fan of lobster, so that didn't matter much to me. But I'll go ahead and re-post the recipe just in case someone out there in cyberspace loves lobster.
I made mine with chicken, cheese, cilantro, and jalapenos . I had planned to make it with shrimp but the grocery store checker forgot to send it home with me. grrr.. As my other friend Kari had suggested spinach would also be a great enchilada combination with this sauce. This sauce is very mild so don't be afraid to kick up the heat on the enchilada filling.
I also wanted to tell you that this recipe calls for 2 cups of Chardonnay. I would tell you to use a bottle that is NOT the cheapest. I generally cook with something I would drink. This bottle was nice. Not too "oaky" or strong. It had a nice mild flavor and was great in the enchiladas. I polished off the rest of the bottle while I was cooking so I would know. haha..
Besides seeing the ingredients you got a nice view of my kitchen counter than is my catch all place. :)
4 tablespoons of unsalted butter
2 garlic cloves, minced
1 yellow onion, diced
2 cups chardonnay wine
2 tablespoons of corn starch
2 tablespoons of water
4 cups of heavy cream
1 teaspoon of salt. (I added more to taste later)
Melt the butter in a sauce pan over medium heat. Add the garlic and onions and cook until sweated and lightly browned (about 10 minutes)
Next add the chardonnay and let simmer for 5-10 minutes until the wine is reduced by half.
At this point I was forgetting to take a picture so you'll just have to imagine me sipping wine and stirring and paying no mind to future blogging. Wine drinking and blogging isn't probably a great idea.
Mix the water and cornstarch and set aside for now.
After your wine has reduced by half add the 4 cups of heavy cream. Bring this to a boil and then reduce heat to a simmer. You'll want to stir or whisk really well during this step. It will begin to thicken slightly.
When the sauce begins to thicken a little add the cornstarch and water mixture and stir well. Continue to cook over low-medium heat until sauce thickens (about 5 minutes) and remove from heat.
As always, grease your pan and pour some of the sauce into the bottom of the pan before you place your enchiladas in the pan. Place enchiladas seam side down and pour remaining mixture over the top. Sprinkle with cheese and green onions to garnish. I added pine nuts (can you see them?) I also like to sprinkle paprika on my enchiladas for a little colorful garnish.
This was yummy! Now for the lobster enchilada filling...
6 T. unsalted butter
2 1/4 lbs of lobster meat
6 garlic cloves
pinch of kosher salt
2 1/4 cups of chardonnay sauce (from above)
12 8" flour tortillas
2 1/4 cup of Mexican grated cheese (I just used extra sharp cheddar mixed with jack)
3 green onions, finely chopped
3 tsp of pine nuts
3/4 cup of cojita cheese, grated (I couldn't find this in my store)
Heat butter in skillet, add lobster and pinch of salt. Cook for 4 minutes and then add 1/2 cup of chardonnay sauce. Remove from heat.
Heat tortilla on flat iron grill and set aside.
Add 1/4 cup of filling to tortilla, roll and place seam side down in pan.
Cover with chardonnay sauce and sprinkle with Mexican white cheese.
Place under broiler until cheese melts.
Sprinkle with green onions, pine nuts, and cojita cheese.
Happy Happy Happy Cooking!
Life is good!