OK, I admit it---I am a food junkie. Food and its preparation are one of the joys in my life. I may well be a minority of one, but the pleasures of preparing and presenting a meal in often the highlight of my day.
On today's menu at the Sonoran Abode:
Black bean chili verdi las tostada--dried dried black beans simmered until tender in beer, an assortment of roasted and chopped peppers, garlic, Mexican oregano and finished with lime juice and a hint of flax seed oil. Served on a flour tortilla topped with a mini-layer of queso chihuahua--a semi moist piquant local cheese--, and a 'salad' of mixed garden greens (including radicchio and other chicory greens, _baby_ spinach, and several varieties of immature kale) dressed with flax seed oil, lime juice and a pinch of sea salt. Sonoran Abode tostada is served with sour cream and a variety of salsas, including peach, mango, and pineapple which is a new addition to the repertoire and to complete/compliment the amino acid/complete protein steamed rice with roasted red peppers and garlic.
Good eating!Oh Happ, you're not alone. 99% of our daily chat threads turns into a talk about food. LOL You'll fit RIGHT in!
Oh my gosh, that sounds delicious. Do you care to share the recipes?[QUOTE=lorster] Oh my gosh, that sounds delicious. Do you care to share the recipes?[/QUOTE]
OOh, oh, yes!
The chili verdi beans are simply dried black beans soaked overnight in a bottle of beer and then simmered until nearly tender (adding either water or apple juice to keep them covered with liquid as they cook) and then combined with a combination of green peppers-bell, jalapeņo, and whatever else is readily available in the market. Or...a couple of can of prepared green chilies from the Mexican food section.
I usually roast all my peppers before adding them to the beans, but that is all up to taste and heat tolerance.
I also add "lots" of minced garlic, a chopped onion, sea salt and freshly ground pepper--either black peppercorns or a combination (again, whatever is readily available). Taste and adjust seasonings.
Using an old-fashioned potato masher, mash the beans until the mixture is partially dry and nearly sticky. Cover the pot and let it sit for about an hour.
Meanwhile make the tortillas, or if you use store bought tortillas, take them out of the package and gently brush them with a bit of good olive oil.
The salsa...a bit of an experiment, but it was, if I may say so, dee-lish!
1 ripe mango, peeled, pitted, and diced
1/2 ripe pineapple, peeled and diced
2-3 ripe peaches, or bottled peaches, peeled, and diced
1 medium red onion, chopped
2-4 ripe, peeled, and chopped tomatoes, or use canned chopped tomatoes
1-5 jalapeņo chili, minced: chop the ribs and seeds for a hotter taste, or remove them for less _bite_
1 small cucumber, peeled and diced
3 Tbsp fresh cilantro leaves, chopped, or if cilantro is not available use flat leaf parsley.
The juice of two or three fresh limes, depending on taste
I diced red bell pepper and a generous addition of grated jacamar if available
Gently fold the ingredients together in a non-reactive bowl (stoneware, or glass, not aluminum or chrome). Let sit for a while to blend flavours (actually overnight in the refrigerator has proved to be the best blending!)
When ready to serve, peel, seed, and chop two avocadoes and add to salsa.
To assemble the lost tostada:
Heat a griddle to sizzle stage, or use a couple of cast iron skillets and crisp the tortillas in a bit of olive oil, set aside on a warm plate until you have enough for your dinners.
Place each tortilla on a warmed plate (cast iron steak plates with a wooden rack are wonderful, but certainly not necessary...) add a generous scoop of beans and gently spread is to the edges of the tortilla, grate the cheese of your choice over the beans, top with a portion of the prepared greens add a dollop of sour cream and a larger dollop of salsa and serve.
Did I miss anything?
Good eating! and thanks for asking...HappOh Happ, I'm trying this, it sounds wonderful. I love this type of food. I eat
a lot of black beans and rice. I'll let you know how it turns out.
You are SOOOO not alone! One of the joys of my life is my kitchen. I love to give dinner parties and cook for crowds. I love a new cookbook as much as a novel! My favourites at the moment are Jamie Oliver and Nigella Lawson. Just real, earthy, home food.
I have loved cooking since I was a kid and when I was 18 I worked in a kitchen as a kitchen aid at a conference centre that fed 200 every day. I cooked at camps and was a cook at a childcare centre for 5 years and cooked lunches everyday for between 50 and 80 kids. Real food, not tinned spaghetti and baked beans.
I LOVE TO COOK!!!!!!