Well, I hope to be out of the KC area by the middle of May. Thence to Salem, Oregon. I’ll not miss Brownbackistan one whit. I will have a place to garden and to have a smoker again. No more apartment cooking. Yahoo!
Will be glad to be there.. real strawberries.. not those cardboard ones from Las Califas. Serious wineries, more craft brewing. Hell, I may get me a cajun cooker, too. Quien sabe?
Got some of these yesterday at El Torito #3. My friend Marta was there (she’s the main cook at El Korita and was buying a passel of poblanos for the restaurant) and asked what I could do with them. She said “put them in a caldo or a soup”. So I did.
I had some stock from a dish I made last weekend, Chicken with Lemon & pine nuts. I sauteed a chopped onion and parboiled the garbanzos in salted water. I added a chopped red bell pepper to the onions and softened it. I added the garbanzos, some cooked chicken, then three pints of stock, and some cooked brown rice and simmered this for about 45 minutes. Here’s how the soup came out. It was great.
I’m taking this to a friend’s birthday dinner this evening. There’s a bit of prep, but not as much as with some dishes.
Salad of White Beans, Shrimp, and Tomato (adapted from Judith Barrett’s FAGIOLI: THE BEAN CUISINE OF ITALY. I took the liberty of adding the lime juice, the parsley, and the capers.)
Insalata di fagioli agli scampi
1 cup dried small white beans (I used great northerns) 2 peeled garlic cloves 2 leaves of fresh sage salt
Soak beans over night (at least 8 hours). Drain & rinse again. Combine beans with garlic, sage, & 6 c. of water in an appropriate sized sauce pan. Bring to a boil, cut to a simmer, and cook uncovered for an hour (or until tender). Season with salt, remove from heat and allow to cool to room temperature. Drain & discard garlic & sage.
1 pound fresh small shrimp, peeled & deveined 1/2 a lime
Bring a small sauce pan of water to a boil after adding the juice of the half lime and the lime to the water. Add the shrimp and cook until pink.. 1-4 minutes. Drain & set aside.
2 medium ripe tomatoes cored, seeded & diced. 10 basil leaves cut in chiffonade 1 tbs chopped parsley freshly ground black pepper 2 tbs capers 1/3 c. olive oil
In a large mixing bowl, combine shrimp with beans, tomatoes, basil, parsley, & capers. Add olive oil and mix well. Serve at room temperature.
I cut up a small boneless pork roast into small pieces and sautéed the pieces in a bit of canola oil. I then added 3 crushed garlic cloves, 1.5 cups of chopped yellow onion and cooked those till they were translucent..
I took a La Costeña canned chipotle (with a good bit of adobo) and ground it up in my lava rock molcajete with a teaspoon of whole comino and added this to the chile pot along with 4 chopped Roma tomatoes and a tablespoon of sweet New Mexico ground chile (CHILE HILL brand). I then added 2 teaspoons of Mexican oregano, some epazote and a couple of bay leaves. With some chicken stock & beer to cover, I let this simmer for a couple of hours.
Muy sabroso! Over rice with frijoles bayos on the side.