Green Chile Chowder for Souper (Soup, Salad & Sammie) Sundays and Cookbook Spotlight: "The Homesick Texan Cookbook"

I have already made three delicious recipes from The Homesick Texan Cookbook by Lisa Fain, (Pork Tacos, Dallas Gas Station Style & Austin-Style Black Beans and Poblano Macaroni and Cheese), so there was a little pressure in choosing a recipe myself. Of course I headed straight to the Chilis, Soups, and Stews section and the Green Chili Chowder immediately jumped out at me. Poblanos, jalapenos and potatoes mixed with cumin, cilantro and lime sounded like a big bowl of tasty comfort.


I did make a few minor changes (in red below), mainly leaving the dairy milk out and substituting almond milk and soy creamer and upping the amounts of garlic, cumin and lime. The result was warm, nicely spicy and full of flavor.

Fain says, "This recipe for green chile chowder was adapted from Seasoned with the Sun, the Junior League of El Paso's cookbook. From the original recipe I increased the numbers of chiles, thew in cumin, cilantro, garlic, and lime juice, and lightened it up by omitting a butter-and-flour roux. I find that this soup is quite versatile. Served warm with cheese melted on top, it staves off the cold. Served chilled with a squirt of lime and tortilla chips, it's light and refreshing."


Green Chile Chowder
Adapted slightly from "The Homesick Texan Cookbook"
(Makes 6-8 Servings)

4 poblano chiles
2 jalapeno chiles
1 Tbsp unsalted butter (I used olive oil)
1 medium yellow onion, diced
2 cloves garlic, minced (I used 4 cloves)
2 lbs russet potatoes, peeled and diced
4 cups chicken or vegetable broth (I used veggie stock)
1/2 cup cilantro
1/2 tsp ground cumin (I used 1 Teaspoon)
1 1/2 cups whole milk (I used almond milk)
1 cup half-and-half (I used a plain soy creamer)
salt and black pepper to taste
2 Tbsp lime juice (I used 4 Tbsp)
grated Jack cheese, tortilla chips, and chopped cilantro, for serving

Roast the poblano chiles and jalapenos under the broiler until blackened, about 5 minutes per side. Place the poblano chiles in a paper sack or plastic food storage bag, close it tightly, and let the chiles steam. Meanwhile, remove stems and seeds from the jalapenos and dice. After 20 minutes, take the poblanos out of the bag and rub off the skin. Remove seeds and stems and then dice the poblano chiles.

In a large pot, heat the butter on medium heat until it's melted. Add the diced onions and cook for 10 minutes or just until they're about to brown. Add the garlic and cook for 30 more seconds. Add to the pot the diced poblano and jalapeno chiles, the potatoes, broth, cilantro, and cumin. Bring to a boil and then turn the heat down to low and simmer for 20 minutes or until the potatoes are tender.

Scoop out 2 cups of the soup and set aside. Puree the rest of the soup until smooth and then mix the smooth with the chunky. Add the milk and half-and-half to the soup and cook until warm. Add salt and black pepper to taste. Squeeze in the lime juice and serve either warm or chilled, with grated Monterey Jack cheese, tortilla chips, and extra cilantro.


Notes/Results: Another wonderful recipe from Lisa Fain. This chowder has layers of flavor. The roasted poblano provide a gentle almost sweet spice and the jalapenos add a definite kick. It was perfect for me but you could add more or less chiles based on your preferences. I used dairy-free milk alternatives as I have been trying to reduce dairy, which worked well and kept the chowder creamy. My one change would be to only puree half the chowder, rather than just leaving out two cups of the chunky chowder. I think it would still be very creamy and I like lots of chunks of potatoes and chile. I served it with cheese on top (I said limit my dairy remember ;-) and the Tillamook Black Pepper Smoked Black Pepper White Cheddar Cheese I used is pretty addicting), and tortilla chips on the side. I did try it cold with another shot of lime juice and it was good that way but I like my chowder warm and eating it with the melty cheese stirred throughout is my preferred way of enjoying it.




*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

There are a few good friends waiting in the Souper Sunday kitchen today, let's take a look.

Joining me in comforting chowder is Joanne from Eats Well With Others with this comforting Caramelized Onion, Cabbage and Sweet Potato Chowder with Rosemary that she posted at her guest-hosting gig on Marcus Samuelsson's Blog. She says it is, "a delicious cross between soup and stew that helped me realize just how important sweet potatoes are to me."



Graziana from Erbe in Cucina is back from her holidays with this colorful Fried Peppers Salad with Mint. She says, "Senise Peppers are small sweet peppers with elongated form, from Basilicata, Italy. They are used mainly for the traditional recipe 'peperoni cruschi': they should be dried and then fried. I will dry my next Senise harvest, but I wanted to taste them, so I fried them fresh and seasoned with aromatic herbs"



Janet from The Taste Space stopped by with this Skillet-Toasted Corn, Tomato and Anasazi Bean Salad and says, "Buying a dozen ears of corn on impulse means lots of corny recipes!Eating corn as a simple side is delicious right from the cob, but my specialty is one-pot meals. Preferably with beans. I have started to feel that a meal isn’t complete if there are no beans. I miss them that much. ;) "

Tigerfish of Teczcape-An Escape to Food has been loving her quinoa lately and has this Roasted Cauliflower Quinoa Salad with Nori Seaweed to share. She says, "With quinoa, I don't even need any salad dressing to combine the salad ingredients as one. The quinoa somehow binds everything together - ingredients (vegetables) and flavors, plus a series of textures. Love love love."

Pam from Sidewalk Shoes tried this healthy Spelt Chicken Salad with Romaine, Olives and Sage. She says, "You all know I buy a rotisserie chicken every week, so every week I find a recipe to use up that leftover rotisserie chicken. Some are more successful then others. This one…very successful. This was the perfect combination of flavors. The spelt was chewy, the romaine crisp, the olives added just the right tang. I also subbed rosemary for the sage, because I just felt like it."



It's always a pleasure when Foodycat joins in. Here is her prize-winning "Sandwich Heaven" Torta, about which she says, "It's a very clever combination of ingredients. The earthy beans, creamy avocado and sparkling acid salsa are equal players with the crisp refreshing lettuce, fatty, spicy sausage and subtle fire of the chipotle mayo. All conveniently encased in a sandwich thick enough to keep your fingers moderately clean."

Thanks to everyone who joined in with their recipes on this day of remembrance. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Take care of yourself and hold close those you love,

9/11/11

Ten years ago today the world changed forever. My heart goes out to all of those who lost their lives, and to those who lost someone they love. We all lost some of our innocence and a big part of our hearts that day.


Please take a moment to remember and honor the many innocent victims and brave heros who lost their lives on 9/11 and beyond. Give those you love a hug and tell them how much they mean to you, or call them and say "I love you." Give of yourself, smile at a stranger, do something nice for someone who isn't expecting it. Enjoy the beauty that exists around us and never forget...

Sundays here at Kahakai Kitchen are reserved for the weekly Souper Sunday round up of soups, salads and sandwiches. There will be a Souper Sunday round up today, at the regular time.

With Love and Aloha,

Quick and Easy Guava-Yuzu-Vanilla Jam: We Be Jammin' Local Style

I am easily seduced by fruit. Show me a big juicy pineapple, a basket of berries, or a pile of plums, and I am getting my wallet out and buying as much as I can. Make it a big seductive display of locally-grown tropical fruit and I start drooling.

I had a chance to check out opening day of the new Ala Moana Farmers Market on Saturday and I was immediately taken with the piles of fresh. local tropical fruit available. I bought a few pieces of things I don't get to enjoy often, then zeroed in on a box of cut guava--so pretty in pink. Of course, once I starting munching, I remembered that as much as I enjoy the flavor of guava, I have some issues with the mushy texture. (Yep, those texture issues of mine raising their ugly heads again!) Not wanting my $5 /1 lb-ish box to go to waste, I decided to make something out of it that would disguise the texture but still allow me to enjoy the flavor.

It's "Condiments!" week at I Heart Cooking Clubs. I was enamoured with the Fresh Strawberry-Vanilla Jam that my pal Kim from Stirring the Pot made last week for the Back to School theme and thought the vanilla would compliment the guava nicely. Kim adapted Jamie's recipe, brightening it up with some lemon juice, and liking the idea I thought I would use the zest and juice of some of the little yuzus that I bought from the same fruit vendor for my jam.

Thus we have Guava-Yuzu-Vanilla Jam. Since September is "Eat Local Month" here on the islands and I am gearing up for another week of eating strictly locally grown and produced foods at the end of the month, I thought it would be fun to use all local ingredients for the jam. In addition to the guava and yuzu, I added sugar from Maui and a vanilla bean from The Big Island.

One "pesky" thing about guava are the many hard seeds contained within. I was doing my best to slice and clean the guava when it decided "this bites!" and just threw the guava into the pot with the yuzu juice and zest, and half of the sugar and cooked it down for the 4 minutes in Jamie's recipe. Then I let it cool just a bit and put it through a metal sieve, mashing it down to get the pulp separated. I ended up with about 1 1/2 cups of jam at that point, which I put back into the pot with the rest of the sugar and the salt and cooked it down another 10 minutes--mainly to make sure it would be thick enough. It worked and the warm jam was enjoyed on top of one of the Baker Dude's Passion Fruit Pineapple Scones (another farmers market purchase!)

I am including Jamie Oliver's recipe from the Food Network below with Kim's addition of lemon juice. In case you can't get your hands on fresh guava and yuzu, this recipe should work with most any "jam-able" fruit and citrus fruit combo.

Strawberry Guava-Yuzu-Vanilla Jam
Adapted from Jamie Oliver & Stirring the Pot
(Makes About 2 Jars)

Seeds of 1 vanilla pod
10 1/2 oz (300 g) sugar
2.2 lbs (1 kg) strawberries, washed (or fruit of choice)
1-2 Tbsp lemon juice (or citrus fruit of choice)

Run your knife down the vanilla pod scrape out the seeds and add with the pod to the strawberries and the sugar. Mush it up a bit with a whisk leaving some large chunks. Put on a medium heat to bring to a gentle simmer and leave to cook for about 4 minutes. Using a ladle remove the scum from the top and leave to cool. Place in sterilized jars and store in the refrigerator.


Notes/Results: It's mighty pink, it's sweet, tastes great, and no texture issues! I really liked the way that the jam turned out. I made a half batch and reduced the sugar down to about 1/2 cup. (That's reduced about 1 1/2 ounces from the recipe because the guava is plenty sweet.) It was excellent on the scone and some jam will hopefully end up on pancakes this weekend. I had enough jam to fill two 4 oz lidded jars, so one will be gifted to a friend. Easy and good, I would make this recipe again. Thanks for the inspiration Kim! ;-)


You can check out what condiments the other IHCC peeps made this week by going to the post here and following the links.

I am also sending this jam to the Friday Potluck over at EKat's Kitchen. It's been a while since I have joined in and Erin is celebrating the potluck's one-year "linkyversary." Congrats Erin!

Aloha,

Poblano Macaroni and Cheese for Cookbook Spotlight: "The Homesick Texan Cookbook"

I'm continuing my adventure of cooking along with a group of bloggers to The Homesick Texan Cookbook by Lisa Fain. Last week's (Not) Pork Tacos, Dallas Gas Station Style and Austin Style Black Beans were two delicious recipes, and I had high hopes for this week's recipe assignment, Poblano Macaroni and Cheese. I did have a brief (a very, very, brief) thought about making a non-dairy version but sometimes you just have to have the real thing--so I made a half-batch. This recipe is complete indulgence--creamy, cheesy, with smoky, slightly spicy notes, and it takes your regular macaroni and cheese up a level or two.

Poblano Macaroni and Cheese
from The Homesick Texan Cookbook
(Makes 8 Servings)

2 Poblano chiles
8 oz elbow pasta (I used mini rotini)
2 Tbsp unsalted butter
4 cloves of minced garlic
2 Tbsp all-purpose flour
1 1/2 cups of whole milk
1 tsp of mustard powder
1/4 tsp of cayenne powder
1/2 tsp ground cumin
1 tsp lime zest
1/2 Cup of chopped cilantro
Salt and pepper to taste
4 Cups of grated white cheddar (12 oz)
1/2 Cup of Cotija cheese

Roast the poblano chilies under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the for 20 minutes. Take the chiles out of the bag and rub off the skin. Take the chiles out of the bag and rub off the skin. Remove the stem and seeds and chop the chiles into 1-inch long pieces.

Bring a large pot of salted water to a boil and add the pasta. Cook according to your package's directions ad then drain the pasta. (You want the pasta to be cooked but not mushy; I cook my pasta for 5 minutes.)

Preheat the oven to 375. Grease a large baking dish or a large cast-iron skillet, and pour the drained pasta into the dish.

In a pot (you can use the pot the pasta cooked in or you can do this while the pasta boils), on low heat melt the butter. Add the garlic and cook for 1 minute. Whisk in the flour and cook until a light brown, toasty paste is formed, about 1 minute. Whisk in the milk and stir until it's thickened a bit but still fluid, about 1 to 2 minutes. Remove the pot from the heat and stir in the mustard powder, cayenne, cumin, lime zest, cilantro, and chopped poblano chiles. Adjust seasonings and add salt and black pepper.

Slowly add half of the cheddar cheese and stir until it's melted and well combined into the sauce. (If the sauce has cooled too much and the cheese won't melt, return the pot to low heat on the stove seems a little thick return it to the stove until soft again. If however, the sauce gets too thick, like a custard, you can thin it by stirring in milk, a teaspoon at a time.) Pour sauce over pasta and top with the remaining half of the cheddar cheese and bake uncovered for 20 minutes or until brown and bubbling. Sprinkle with Cotija cheese, and serve immediately.

The Homesick Texan suggests: Try adding cooked bacon, chorizo, chicken, squash, or corn to the macaroni and cheese before baking. You can also substitute pepper Jack for some of the cheddar if you like. And if you like a crunchy top, add crushed tortilla chips before baking.


Notes/Results: Wow! I think that maybe all macaroni and cheese needs to have roasted poblanos in it, their toasty, sweet chile taste adds so much to the cheese and pasta. Of course anything with cumin in it makes me melt and the lime zest added just the right note of brightness to all the creaminess. The white cheddar made for a creamy decadent sauce and the Cotija (essentially a Mexican version of feta) added a pleasing saltiness. I did bake crushed tortilla chips on top for a little extra crunch. (I used these Tostitos Artisan Chips that I am completely addicted to and can no longer have in my house because I eat WAY too many of them I have become quite fond of.) Yes, I was a little sad that I only made a half-recipe's worth of this because it is so good--but my thighs are pretty proud of me. ;-) A winner of a recipe.


Tune in next week for "blogger's choice"--where we will each be picking our own recipes to try.



*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Creamy Tarragon Soup for Souper (Soup, Salad & Sammie) Sundays

Just in case there is a white pants-style rule about no cold soups after Labor Day, I am sneaking this one in under the wire. ;-) Just kidding, here I enjoy soups of all temperatures year round--a sort of an equal opportunity policy for soups. Even so, with the warm, humid weekend we are having here, a cold soup is particularly welcome.

This soup comes from The Everything Raw Food Recipe Book by Mike Snyder with Nancy Faass, MSW, MPH and Lorena Novak Bull, RD. Although I am very sad that Borders bookstores are closing, they have been dangerous fun to shop at lately with all of the book bargains. This book was 50% off, then an additional 15%, so a steal for 300 easily prepared raw recipes.


The recipe for Creamy Tarragon Soup caught my eye since I am always looking for good ways to use my prolific tarragon plant. I liked the combination of ingredients and the fact that the bulk of them I am able to get locally grown. This soup is great for a warm day when you want to eat a little lighter, but still want something that satisfies.

The book says, "This is a satisfying soup that is quick and easy to prepare. The jalapeno pepper can be replaced with other fresh or dried peppers. The tarragon can be replaced with other fresh herbs you have on hand."


Creamy Tarragon Soup
From "The Everything Raw Cookbook"
(Serves 2)

1/2 cup zucchini, peeled and chopped
1 Tbsp minced jalapeno pepper
1 clove garlic, minced
2 Tbsp fresh tarragon or 1 tsp dried tarragon
2 Tbsp lime juice
1 cup water
1 cup avocado, chopped

Place all ingredients except the avocado and water in a blender and blend.

Gradually add the water, 1/4 cup at a time, until it becomes smooth. Add the avocado last and blend until creamy.

Nutrition Info: Per Serving Calories: 132, Fat: 11g, Protein: 2g, Sodium: 9mg, Fiber: 6g


Notes/Results: Refreshing and full of complex flavors. The tarragon stands out but not in an obnoxious way, and the chiles give it a pleasant little kick. I though it might need a little salt, but amazingly the lime juice and tarragon make it plenty flavorful without. More for color contrast than anything, I topped the soup with a little cashew cream I have been playing with (just cashews soaked overnight and whizzed in the blender with water, garlic powder and a little salt. You can leave out the garlic and salt and add a little honey or agave for a sweet non-dairy cream for fruit). I will make this soup again--even after Labor day. ;-)


Let's visit the Souper Sunday kitchen and see what scrumptious soups, salads and sandwiches await.

Tigerfish from Teczcape - An Escape to Food has an exotic Lotus Root and Walnut Soup to share and says, "So, this is my version of homemade soup with lotus root, walnut, Chinese celery and gojiberries. In place of peanuts often used in Chinese lotus root soups, walnuts can be a good change. If you enjoy crunching on softer walnuts (soaked in water) and see them in the light of nutrition (the omega-3s), then you may appreciate the presence of walnuts in this soup."

Susan from The Well-Seasoned Cook is back with this lovely Corn, White Bean, and Squash Blossom Chowder. She says, "...a chowder that effortlessly straddles the seasonal shift with kernels of fresh corn, gentle white beans, musky herbs, and the crepe-paper frills of festive squash blossoms. With a creamy broth that tastes like cashmere, and a clutter of textures as delicate as twisted baby cable stitch, you can sip on waning summer while waiting for pumpkins not yet even green on the vine."

Janet of The Taste Space adapted a Moroccan Curried Carrot, Mango and Lentil Salad and says, "...the end result was a delicious warm lentil dish, filled with caramelized carrots and onions, with heavy savoury notes from the cinnamon with more complexity from the garam masala. Ginger adds a subtle, but nice heat. Mangoes add the finishing touch, as well as a squirt of fresh lemon juice. If your mangoes aren’t ripe, you may consider adding some agave or honey to the dish."

Elizabeth of The Law Student's Cookbook is sharing her Curried Turkey Burgers this week and says, "The good news is that even with school in session, I still have found time to cook myself dinner. This burger was another request from one of my MFP friends. I really love turkey burgers. Because ground turkey can be so bland, I love all the different variations on a burger it can create with just a few shakes of spice jar."

Lauren of Healthy. Delicious. made a vegetarian version of a classic with these Provolone Stuffed Eggplant “Meatball” Subs. She says, "Meatless meatballs are a healthy alternative to those made with beef or pork, and these are much more flavorful than what you would find at the grocery store. My recipe has been through a few incarnations over the years, but my favorite version has a piece of melty provolone tucked inside and is baked for a crispy exterior. ...These eggplant balls are delicious on their own or with pasta, but I think the best way to eat them is on a sub."

Also making the most of eggplant in delicious sandwich for is Joanne from Eats Well With Others with her adaptation of Rachel Ray's Grilled Eggplant Subs with Fontina and Tomato Jam. Joanne says, "This is the ultimate Labor Day picnic sandwich. Grilled rosemary-infused eggplant covered in melted cheese and a tomato jam so luscious that you'll feel compelled to drink it straight out of the pan."



Thanks to everyone who joined in with their truly gorgeous and inspiring recipes this week. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo for all of the details.

Have a happy, healthy and safe Labor Day weekend.

(Not) Pork Tacos, Dallas Gas Station Style and Austin-Style Black Beans for Cookbook Spotlight: "The Homesick Texan"

There are few things better than a nice, glossy new cookbook full of delectable looking recipes. Reviewing that book and cooking along with a great group of fellow bloggers makes it even more fun. I am lucky enough to be participating in a Cookbook Spotlight and Cook-Off with about twenty other bloggers and the host, my good friend Heather of girlichef.

The book we are reviewing is The Homesick Texan Cookbook, written by Lisa Fain, author of the popular Homesick Texan blog. Fain is a seventh-generation Texan, transplanted to New York. Missing the Tex-Mex dishes of her home state, she created her blog to enjoy and celebrate the familiar tastes of home she was craving. As a group,we will be cooking through the book during the month of September. The first two weeks we are all cooking recipes selected by girlichef, the third week we will pick our own dishes to try, and the final week we will be reviewing the book with our thoughts and feedback.


Our first two recipes were Pork Tacos, Dallas Gas Station Style and Austin Style Black Beans. Here's the point that I could pretend I made pork tacos and you would likely be none the wiser... BUT ...I didn't. Since I have been drastically reducing the amount of meat I am consuming, I am in the habit of not buying meat. Rather than go out and purchase some pork, or not make the recipe and just make the beans, I instead decided to improvise and make a vegan version. Yep, I went there! (Just a note--I am not anti-meat, just pro-meat alternatives right now. If a big taco truck drove up and had pork tacos on the menu, I might order one, and if I was at a favorite watering hole nursing a beer, I might order their 3-taco sampler of kalua pork, shrimp and fish tacos. But here at home, I went with the most meat-like alternative I know of but seldom cook with... seitan.)

Basically seitan is wheat gluten that has a very similar look and feel to meat when cooked and the ability to take on the flavors of the ingredients it is cooked with, thus making it perfect for Fain's pasilla and chipotle spiked marinade. I like to think that my vegan version of the recipe, made with all of the same ingredients and process, could have come from a Dallas gas station too--just the biodiesel station down the street that is pumping the fuel for the tour buses of "green" musicians like Maroon 5, Dave Matthews Band, Sheryl Crow, Willie Nelson, and Jack Johnson! ;-)

Pork Tacos, Dallas Gas Station Style
adapted from The Homesick Texan Cookbook
makes 4-6 servings

For the Pork
4 dried pasilla chiles, stems and seeds removed
2 lbs pork shoulder (I used 1 package of organic seitan)
1 canned chipotle chile in adobo
4 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
small pinch ground cloves
1/4 cup orange juice
1/4 cup pineapple juice
1 Tbsp white vinegar
2 Tbsp olive oil
salt, to taste
1 Tbsp vegetable oil

For the Tacos
6 jalapeño chiles
tortillas, either corn or flour
1/2 cup chopped cilantro
1/4 medium yellow onion, diced
1 lime, cut into wedges
salsa for serving

In a dry skillet heated on high, toast the pasilla chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until the water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.

While the pasilla cholies are soaking, rinse the pork and trim the fat. Cut into half-inch-sized pieces.

Once the pasilla chiles are hydrated, drain and rinse them. Place the chiles in a blender along with the chipotle chile, garlic, oregano, cumin, cloves, orange juice, pineapple juice, vinegar, and olive oil. Blend until a smooth purée forms. Taste and add salt.

Toss the diced pork with the chile purée, place in a non-reactive container, and store covered in the refrigerator for 8 hours.

Before cooking, let the pork sit at room temperature for 30 minutes. To cook the pork, heat the vegetable oil in a large skillet on medium. Fry the pork in the skillet for 15 minutes, stirring occasionally.

While pork is cooking, place the jalapeños under the broiler and cook for 10 minutes, or until blackened, turning once. Serve pork in warm tortillas, topped with cilantro and onions, along with the roasted jalapeños, lime wedges, and salsa on the side.

Notes/Results: Mmm... These tacos have that wonderful--sweet, spicy and savory combination and lots of layers of flavor. They are hearty and filling and I really didn't miss the pork. I just marinated the seitan as the recipe stated and cooked it about 10 minutes in a hot pan, just to warm the seitan through and it turned out tender and meaty. A make again recipe for me as I want to feed some to some meat-eating friends and see if they notice.

-------

The beans are vegetarian already but Fain describes them as having "a rich smoky flavor that comes from chipotles instead of the usual ham hocks or bacon." I do have to apologize for the look of my poor little beans. I ended up cooking them and then couldn't take a picture when they were their most shiny and glossy. I ended up having to leave for a couple of hours, then a couple of hours turned into more hours and I was too tired to make the tacos and take pictures when I got home last night. So the beans did an overnight stint in the fridge. Fine for the taste but not so much for their appearance--but they were delicious.

Austin-Style Black Beans

from The Homesick Texan Cookbook
(Makes 8-10 Servings)

1 lb dried black beans
1 Tbsp vegetable oil
1 medium yellow onion, diced
1 carrot, diced
4 cloves garlic, minced
2 canned chipotle chiles in adobo, chopped

1/2 cup cilantro, divided
1/2 tsp ground cumin
1 Tbsp tomato paste
1/4 cup lime juice
salt, to taste

Rinse and sort through beans, removing any stones or shriveled beans.

Place beans in a large pot and cover with 1 inch of water. Bring to a boil and then cook for 15 minutes.

Drain and rinse the beans in a colander in the sink.

Return the empty pot to the stove and on medium-low heat, warm the vegetable oil. Add onions and carrots to pot and while occasionally stirring, cook until onions are translucent and the carrots are lighter, about 8 minutes. Add garlic to the pot and cook for 30 more seconds.

Return the beans to the pot along with the chipotle-chiles and 1/4 cup of the cilantro. Cover with 2 inches of water, bring to a boil, and then turn the heat down to low and simmer uncovered for 1 1/2 hours.

After 1 1/2 hours, add the remaining cilantro, cumin, tomato paste, and lime juice. Taste and add salt. Cook uncovered for 30 more minutes, or until beans are tender (the ultimate cooking time will depend on the freshness of your beans). When done, smash a few beans against the side of the pot with a spoon to thicken the broth. Stir and serve.

Notes/Results: Excellent black beans and I have always thought my own were good.;-) Fain's version has a lot of flavor and just the right level of spice and smokiness. I did end up cooking them an extra 20 minutes or so--I like my black beans soft. They were perfect with the tacos for a filling meal. I used some of the leftovers in some quesadillas--also tasty. I would make these again.



Two for two on these recipe picks--both were delicious. Can't wait to make next week's Poblao Macaroni and Cheese. (I'll be going full dairy and full fat on that one!)

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Happy Aloha Friday!