Is It A 5-Slap Restaurant, Son?

We love us some country music at our house. That's not all we love; there's a wide assortment on the iPods here from AC/DC to Vivaldi. It just depends on what we're in the mood for. And if you've listened to some of that red-neck music, you know there are some quaint phrases that are only used in country songs. Jones' favorite phrase, that he heard a couple of years ago and has been using ever since, is "so good you'd slap your Grandma". The funny thing is, after he heard it in the song he heard it on some TV cooking show too. Well, we thought it was cute and didn't worry too much about it until my mother-in-law called one day and said "Jones told me my cookies were so good he wanted to hit me!" WHA? No, tell me exactly what you said to Grandma. "I said the cookies were so good I could slap my grandma! That's really, really good, right?" Well, she just didn't get it even after we explained, so he decided to save that praise for my mom, who understood what a compliment it was.

Anyway, it got me to thinking about how that could be a useful rating tool on this blog. Movies are given so many thumbs up, and restaurants are given so many stars, with five being top-notch. So the only icon that would make sense here, when talking about a restaurant or a recipe, would be the "granny-slap". I'm sure it would be a cute little thing, properly drawn. Maybe a cartoony hand slapping a little cartoon granny off a rocker? Don't know though, it would probably offend somebody, somewhere...

But anyway. For today, I offer a recipe we consider to be 5-slaps, for sure.

Pork Verde Enchiladas
1 1/2 to 2 lbs pork loin chops or tenderloin
1 28 oz can green enchilada sauce
1 2-cup pkg shredded co-jack cheese (more if you like cheese)
package flour tortillas (burrito size)

Cube the pork and toss in a zipper bag with 1/4 c. flour. Brown pork in 2 TBS oil, drain off excess oil. Add enchilada sauce to cover pork. Bring to a boil, then set to low. Simmer 4-5 hours, stirring occasionally. Scoop out pork, reserving sauce.

Make enchiladas: pork--cheese--sauce, then roll up. Place in pan, cover with reserved sauce and more cheese. Bake 30 min. at 350.

This is a recipe S.P. created while I was out at a workshop. I came home and said to myself, "what is that great smell?" Three enchiladas later I said "where did you get this recipe?" No recipe, he just made it up.