Red Beans & Rice

I have a friend who is in New Orleans today...Ash Wednesday...his (I think and at least) 40th Mardi Gras. For real. And one of the things we research and save is...the best recipe. For whatever dish or food or selection it is but, we want the best recipe.

(This is going to be really hard to post because Cat on a Hot Tin Roof, the real one with Paul Newman and Elizabeth Taylor, is on. And these might be the two most beautiful people God ever put on this planet and it's hard not to watch them together.)

Red beans and rice is the dish of poor people in Louisiana, on Monday wash day. They took the leftover Sunday ham and put it in a pot with some red beans and let it cook all day, while they washed clothes in a cast iron pot over an open fire. True story.

So in keeping with the spirit of things...keep it simple. Good and simple.

Red Beans & Rice

1 bag red beans
1 large onion
Cooked ham...literally cut off the scraps from the bone, before you cook white beans w/it!
Garlic...I use chopped from a jar, a big scoop
2 bay leaves
Worcestershire
Smoked sausage

One of the things I've realized with people who have...issues...with their food is that beans? Put 'em in the pan, cover them with water and bring them to a boil. Let sit for an hour and then DRAIN OFF THE WATER. That's where the digestion-dissenting things are. Recover with fresh water. Bring to a boil again and cook for an hour. Then...add the chopped onion and garlic, the ham and sausage (cut into your preferance of dice) and the bay leaves. Cook on really low heat, what you're doing here is melding flavors, and every now and then while the beans are simmering use a spoon to mash beans against the side of the pan.

When you have this lovely, thick, soupy mix...salt and pepper to taste and add Worcestershire.

Cook sticky rice. The Big Boy likes jasmine rice; rinse it, cook it and it comes out in sticky clumps. Put some in a bowl, spoon the red beans and rice over. Serve with french bread...RE THE ARTISAN BREAD I love!!!! and life doesn't get any better.

Gringo Burritos

This is not a recipe. I'm not pretending it is, but every damn time I make it Hubster says, "This is one of my favorites!"

Never MIND the Beef Burgundy that takes half a day to prepare, or the 47 ingredient wallet-breaking Portuguese Fish Stew (future post).

This is economical, meatless (good for Lent), fast and not counting the sodium content, reasonably healthy.

Gringo Burritos
Serves 4

One small packet of Vigo brand Spanish rice, cooked as per instructions on package
One can of black beans, drained and rinsed
Four large flour tortillas
Olive oil or butter
Two cups of shredded cheddar cheese
Salsa, taco sauce or whatever Mexican American condiment you have on hand

Preheat oven to 350.

While rice cooks, place two tortillas on baking sheet. Brush with oil or butter - make SURE edges are coated. Evenly sprinkle with 1/2 cup cheese.

Put tortillas in oven for approx 4 minutes or until cheese is bubbly and edges are NOT browned.

While tortillas cook mix drained beans into cooked rice and remove from heat.

Remove tortillas and put next batch into oven.

Place 1/2 cup of bean and rice mixture on cheesy tortilla, offset from center and top with taco sauce. Fold short edge of tortilla over rice, fold over side edges and roll up like an eggroll or a, you know, burrito.

Do the same for remaining burritos and serve with choice of condiments and guacamole salad.

Chunky Guac Salad
Two avocados
Two minced garlic cloves
Juice of 1 small lime
1/2 tsp of chile powder
Any addition you like such as diced tomatos, minced red onion, cil-UGH-antro

Cut avocados lengthwise, twist open, remove pit. With the edge of a paring knife slit avocado meat - in the 'shell' - in a crosshatch pattern. Remove avocado chunks with a spoon and place in a bowl. When each shell is empty and garlic lime juice and chile powder to the bowl and stir just to combine. Serve along side Gringo Burritos.

PS - No, it is not your imagination, I dumbed-down this post for Elementary Cooks of the Male Persuasion (ECMPs). My apologies if you were offended.

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?

HUGO'S GRANDMOTHER'S REFRIED BEANS

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.)