Recipe courtesy Ague Verde Cafe, Seattle

1 pound halibut fillets
Lemon pepper seasoning
12 (6-inch) corn tortillas
1 cup chopped cabbage
1/2 cup creamy avocado sauce, recipe follows

Spray a grill or charcoal broiler with pan coating. Season the fillets with lemon pepper and cook for approximately 15 minutes, turning once. Fillets should be white throughout and flaky, but not overcooked. Place 1/4 pound halibut over 3 heated tortillas. Add 1/4 cup cabbage and top with 2 ounces of creamy avocado sauce. Repeat the process for remainder of ingredients.

Creamy avocado sauce:
1 avocado
2 green onions, chopped
1 to 2 cloves garlic, chopped
1 cup sour cream
2 cups mayonnaise
1 teaspoon green habanero sauce
1 teaspoon apple cider vinegar
1 teaspoon lemon pepper

To make creamy avocado sauce: Mix all of the ingredients together in a medium sized bowl.

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by Chad Henson

The Saint
1416 E. Olive Way
Happy Hour 5-7 on Weekdays
Weekend Brunch

Some brohams and I checked out The Saint before the huge Bobcats game tonight. (Go Bobcats!) I was surprised to only find about 5 entrees on the menu (Enchiladas, Tacos, Mole Chicken, Pork served on a banana leaf, and Carne Asada), but the 80 tequilas more than made up for this. And we unexpectedly arrived during happy hour. From 5-7 pm all food is half off. What?! I said, all food is HALF OFF from 5-7! This includes full entrees.

We started by attempting to ordering $2 Tecates (my Guam fake ID was denied) and chips and salsa ($2.75 happy hour price) from our bro-tastic waiter. Warm chips served with fresh guac, smokey red salsa, salsa verde, and a tight pico de gallo. If you’re having any trouble visualizing this in your head, please see the picture below.

I ordered the chicken enchiladas which are normally $10 but the happy hour price was $5. Shiiiit, I can’t even get a Zesty Chicken Border Bowl at Taco Bell for this price after a Bobcats game. The chicken looked to be simmered in an oniony green sauce and wrapped in corn tortillas. The tortillas are then covered with a mild mole sauce, pleasant white cheese (maybe cojita?), more onions, tomatoes and cilantro. Incredible. Especially for someone who isn’t typically enamoured by the mole. (Except for this one time at a Bobcats game, we freestyled a giant gatorade container full of mole sauce instead of gatorade and dumped it over the coach’s head after we beat the Indians 88-65. That was fuckin’ awesome. BobCATS!!!)

$5!

So there is no question that I will be back to try the other 4 menu items. Usually after Bobcats games we order 30 Pizza Hut P’Zones, but I’m gonna try to talk the team into The Saint next time.

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Photo and recipe by foodnetwork.com

4 dried ancho chiles
6 dried guajillo chiles
1/4 cup plus 2 tablespoons minced onion, divided
2 1/4 tablespoons minced garlic, divided
Salt
Sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
Pinch ground cloves
1/4 cup cider vinegar
2 pork tenderloins, about 1 to 1 1/4-pounds each
3 tablespoons olive oil, divided
3/4 cup chicken broth or stock
3/4 cup heavy cream
1-ounce bittersweet chocolate, chopped

Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately.

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Photo and recipe by chow.com

The following recipe is described as “better than the best” and only takes several hours to prepare.

INGREDIENTS:
5 medium roma tomatoes, cored and halved
10 dried chiles de arbol, stemmed, halved, and seeded
2 teaspoons ground dried pasilla peppers
1 tablespoon kosher salt
1 teaspoon sugar
1 1/2 cups water
2 tablespoons unsalted hulled pumpkin seeds
3 tablespoons white vinegar
1/4 cup minced scallions
1/4 cup coarsely chopped cilantro

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