Friday, February 1, 2008

Super Bowl WHAT?

Keeping in mind that we have been friends since birth, our parents went to school together and our grand+parents are buried in the same cemeteries...WTF?

The original plan for the SB menu was, according to the hostess, Mexican. We can do this. Two years ago I made tamales and we are NOT doing that, but we can do Mexican. We have a plan. We have roasted pork. I will fill in. The others can contribute according to whatever restaurant/grocery they pass on the way to the party.

Then the phone rings and we have...another plan but it's going along with the first plan and so we're having...roasted pork and a huge leg of lamb. Well. Don't THAT just crank a Center Star tractor?

So I am making Kirk's Cornbread (see preceding posts), refried beans from Hugo's grandmother, white beans with gremolata, and grilled asparagus. I've been eye-balling the barbecued shrimp recipe and...we'll just have that for supper here Saturday night. Along with maybe, what? Some TARAMASALATA AND CHOW MEIN?


1 bag kidney beans
1 cup lard and/or bacon grease
1 medium onion
5-6 fresh jalapeno peppers

Hugo is from the Guadalajaro region of Mexico. His family owns seven acres of agave. He knows what he's talking about.

Place the beans in a saucepan, cover with water and bring to a boil. Remove from heat and let sit for at least one hour. Drain the beans (a little tip here...draining the beans removes MOST of the gaseous-forming enzymes. Be kind to your guests), return the beans to the pan and cover with water. Bring to a boil, lower the heat and cook until REALLY tender. Drain again.

In a skillet, heat the lard. Add the chopped onion and chopped jalapeno and cook until the onion is tender. Add the beans, cover and simmer for about ten minutes. Then, start mashing. You can use one of those old multi-U shaped potato mashers. You can use the back of a spoon. You can use whatever is in your pantry that makes you happy. Just mash those beans. Season to taste, with salt, pepper and Top Hat. (If you haven't ordered Top Hat from Penderys yet, then use taco seasoning. Or cumin.)

For the party, I'll top them with shredded cheddar cheese. Or maybe cheese dip.

(And before you start? I KNOW they don't use kidney beans in Mexico. Use black beans. Use red beans. Use RABBIT PELLETS for all I care. Just use something that mashes nicely with lard. It will make you happy.)


City Girl said...

Holy Mother of GOD - a CUP of bacon grease?

Guadalajara must be in Southern Mexico. I thought only recipes from The South called for quantities of pork juice that great!

Country Girl said...

Hell, they use LARD. In Texas, Maria my housekeeper used to scoop it out of a five-pound bucket with her hand.