#RallyWTF? And a recipe.

You thought Righetti and Gardner and Tidrow were responsible for the Giants' stellar pitching? You one of those people who thinks Brian Sabean deserves to have been named dumpster-diver Exec of the Year? You think the Giants just got lucky and won two World Series championships in three years because Matt Holliday has bad karma and Delmon Young can't throw?

Not hardly.

As we all know, Ryan Vogelsong's late-in-life pitching breakout has been fueled by a single mystery ingredient: chicken enchiladas. On the days he starts, Mrs. V sends him to the park with a plastic container of homemade chicken enchiladas. An hour or so before gametime, he microwaves them and then slinks off the training room, where he pelicans them down in a few gulps while glaring at any teammate stupid enough to look him in the eye.

The recipe is closely held because of its considerable powers. You don't want Mrs. Latos or Mrs. Verlander getting her hands on this. (Wait - I can't imagine that anyone would marry Mat Latos.) It makes pitchers unhittable.

Mrs. V and her recipe are currently under round-the-clock ATF protection. But before the whole family got new identities and moved to a double-wide in Nagadoches for the off-season, I got a copy.

Be careful with this. It will add at least three mph to your fastball and crazy late movement on your slider, and get you invited to every rewatch-the-postseason-with-KNBR-calls-rather-than-hang-out-with-relatives party in your hood.

And you'll be eating the burnt pieces off the side of the dish after everything else is gone.

Rally Enchiladas
(Chicken Enchiladas with Lime and Jalapeno)

1 T vegetable oil
1 large onion, peeled and roughly diced
2-1/2 c shredded cooked chicken
1 t ground cumin powder
Optional add-ins: 1/2 C cubed cooked potato or whole-kernel corn

Saute the onions till they are translucent; add other ingredients; mix well. Turn off the heat.


1 lime, including both the juice and the entire peel (juice the lime, remove the peel with a microplane grater)
2 jalapeno peppers, stemmed and whirled in the food processor (scrape out the seeds first if you don't like it hot)

Mix well with the previous ingredients. Roll a big spoonful of the filling in each of

12 corn tortillas, softened (buzzed 1 min. in microwave, or soften each in hot fat a skillet if you're a purist)

and line them up in a 9 x 13 pan in the pattern of your choice. Top with

14-16 oz green sauce of your choice. I use canned Hatch green chile or tomatillo sauce
1 to 2 C grated cheese (jack, cotijo, anejo - your choice).

Bake for about 30 minutes, or until everything is bubbling and the edges are browned.

Top with sour cream (or crema). Zito would add guacamole.

CALORIES PER SERVING: equivalent to Vogey's postseason ERA with the decimal point removed.

For dessert, a Choco Taco? You make the call.

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