DRUNKEN BEANS (BLACK BEANS W/ BACON & BEER)

Most weekends in the winter, you will find us in Vermont skiing. One of our traditions is Mexican Night. It’s probably the only weekend I actually cook up in Vermont. I tend to come up here and shut down cooking wise and my mom takes over. It’s a treat for me, because it’s one of the only times someone cooks for me! 

So can you blame me for not wanting to cook..lol. A home cooked “Mom” meal, every weekend, yes please.

This is MY weekend thou. The menu starts off w/ Tortilla Soup. I have been using this same recipe for over 7 years and it’s still my favorite, always a crowd pleaser. I usually rotate in different types of tacos; ground beef, pork carnitas, shrimp, shredded chicken, and skirt steak. 

Some combination of those. Then the sides….my favorite.

Up first, Drunken Beans. My dad brought up some fresh bacon that one of his customers gave him, so it was perfect timing for us, but you can use any bacon on hand.

Ingredients:

• 2 (29 oz cans) Black Beans, drained and rinsed

• 1 bunch of cilantro (chopped)

• 1 lb bacon, diced

• 2 beers – I used Vermont brewed beer – Mexican beer is best thou

Directions

Render bacon crispy in medium to large stock pot. Since this was fresh bacon from the provisions, it didn’t have too much fat, so I added some oil to pan to help it along. If you use any packaged bacon for this, it will be fine and have enough fat to render it crispy. Once it’s rendered down crispy, deglaze pan with beer. Cook down for 10-15 minutes.

Add in the drained and rinsed beans and cook down for 15 minutes or so, to meld the flavors. If you still taste the beer and it’s overpowering, keep cooking it down. The beer type will vary this. Since I used a pilsner, it took a little longer than if I was using a Corona.

Once you achieve desired taste. Toss in the bunch of chopped cilantro. The amount of cilantro can vary by your preference. We LOVE cilantro, so used a whole bunch. You could get away with a few tablespoons.

Cook another minute or so until the cilantro marries the beans. Taste for flavor. I have never had to add salt to this dish, but ya never know. Taste it for salt. I would be really sad if your beans didn’t have enough salt, so do us all a favor 

Serve hot, since they have more liquid, you can serve these in small side bowls.

MEXICAN ROASTED CORN & ZUCCHINI CASSEROLE W/ CHORIZO

Mexican night continues. I made this one up because I love all of the ingredients individually, so how amazing could they all be together. AMAZING. This should be a classic side for your Mexican dinners going forward.

Ingredients:

• 4 large zucchini – more or less depending on size, diced

• 2 (15 oz cans) corn drained and rinsed

• 1 bunch of cilantro (chopped)

• 1/2 lb chourico or chorizo, diced – casing removed if fresh, otherwise just diced

Directions

Preheat oven to 400°F.

Cut the zucchini however you want. I diced mine, but you can cut larger chunks or cut it into ribbons. Toss into roasting pan. Rinse and drain corn, toss into pan as well. 

Drizzle w. corn or olive oil (2-3 TBLS). Sprinkle some salt over. To taste.

Roast in oven for 15-20 minutes until zucchini is fork tender.

Meanwhile, saute the diced chorizo in pan until crisp. Pour over roasted zucchini/corn mixture. Roughly chop cilantro and evenly sprinkle over mixture. Crumble cojita cheese over mixture.

Stick back in oven and roast for an additional 10-15 minutes until the cheese melts. 

**note – you could skip the second roasting and just serve it after you toss it with cheese – hit it with some fresh lime and it’s amazing – this time I roasted it.

Serve and enjoy the fiesta.

AVOCADO BASIL CREMA

Happy Labor Day! I was sick this weekend and laid low for most of it, but hope everyone had a great holiday. I think I slept a solid day straight and also read a few back issues of the Food Network Magazine. I honestly have no idea how long I’ve been getting this magazine…its like the gym membership I signed up for (3) years ago and have never even been (true story). Anyways, so here I am on the couch, reading the first of these in years…and there is this delicious looking sauce. I had to have it in my mouth.

Ingredients:

• 1 Avocado, chopped

• 1 cup Basil leaves

• 1/2 cup Mexican crema or sour cream

• 1 lime, juiced

• salt

Place Basil, crema or sour cream, avocado, lime juice in food processor.

Pulse till smooth. Transfer to serving bowl and refrigerate until ready to use.

TORTILLA SOUP

Anytime I see “Tortilla Soup” on a menu - I must order it.

I have never had one that taste like the other, every one has their own unique twist. I first tasted it at California Pizza Kitchen (of all places) in the King of Prussia Mall when I was going to college in the area. Since then, I have been making it myself, testing out recipes, altering it into something that I feel it much better than the original I tasted years ago.

I had a few go-to-recipes that I was mix and matching and I omitted most of what was overpowering the soup itself. Now what I make, is more of a bath for the salted tortilla strips, avocados and Monterrey Jack cheese. It’s very basic and can be thrown together in 20-30 mins. This is certainly a week night, come home from work late soup, but it taste likes it been cooking for hours. I typically use chicken for this, but have been known to use the leftovers from my 6 hr slow roasted pork pernil. Sometimes I bake a couple of chicken breasts in the oven, then shred them with a fork and other times, I boil the chicken right in the broth, then remove and shred.

Tonight, I am running home from work and just feel like eating, so I picked up a roasted chicken at the store. I think every grocery store is equipped with their own rotisseries now and while I am diligently working all day, these little guys are slow rotating on a spit, waiting for me to eat them. The great thing is they only cost $5 to $7 dollars.

I hope you enjoy this recipe and embrace is at one of your own and adapt it to your likings.

This recipe will make 4 dinner servings and approx 6 if this is just an appetizer or a side to a main course.

Ingredients:

• 2 cups shredded chicken or pork

• 2 cloves of garlic, minced

• 48oz can of chicken broth (6 cups)

• 1 can diced tomatoes (14.5 oz) with the juice

• handful of fresh cilantro, chopped

• 4 TBLS Vegetable Oil ; 2 TBLS for the soup and 2 TBLS for the tortilla strips

• 3/4 cup corn (fresh/frozen/canned) (optional)

• coarse salt (sea salt or kosher)

• 1 can black beans, drained and rinsed (optional)

Toppings:

• 16-8 oz Package Soft Corn Tortillas (just grab like 10 of them out of the package)  follow cooking instructions below

• 2 Ripe Avocados, diced

• shredded Monterey jack Cheese

• Lime

• Sour Cream (optional)

Preheat an oven to 400 degrees F and line a rimed baking sheet with aluminum foil. Meanwhile place 10 or so corn tortillas on a cutting board, cut in half and then cut into strips.

Scatter the strips onto the baking sheet, drizzle with 2 TBLS of the vegetable oil and sprinkle with coarse salt. Work everything together with your hands, to make sure the oil and salt get on as many strips as possible.

Place these in the oven and bake for approx 20 minutes, keep an eye on them and move them around a few times, because the outside edges tend to cook quicker. You just want to get the strips golden brown and crispy. I usually place these in the oven first and then continue on with making the soup, by the time the strips are done, your soup will be ready as well.

Meanwhile, heat the remaining 2 TBLS Vegetable oil in a large saucepan over med-high heat. Add the minced garlic and saute for a min or so.

Next, add the can of diced tomatoes with their juice, corn, the can of chicken broth and the shredded chicken or pork.

Raise the heat and bring to a boil, cover partially and reduce the heat to medium, cooking for 10 mins. Stir in a palmful  (approx 3 TBLS of fresh chopped cilantro). Continue cooking for another minute or so. Here is where you can taste it and add salt as needed. I rarely add salt because of the salt on the tortilla strips. Remove the soup from the heat and ladle into bowls.

Add a spoonful of diced avocado, a handful of the freshly baked tortilla strips and sprinkle with some Monterey jack cheese. You can add a scoop of sour cream on top as well. 

Serve with Lime.

TURKEY CHILI W/ BEER & CILANTRO

I am in love with this chili. I have been making it for at least 5 years now and it’s amazing every time. 

Who doesn’t love beer and cilantro? Such a good combo. Enjoy.

Ingredients:

• 3 tablespoons extra-virgin olive oil

• 2 teaspoons chili powder

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1 clove garlic, chopped

• 1 tablespoon tomato paste

• 1 pound ground turkey

• One 12-ounce Mexican beer (corona)

• One 15 1/2-ounce can kidney beans, rinsed and drained

• One 14 1/2-ounce can diced tomatoes, with their juice

• 1/4 cup chopped fresh cilantro

Directions

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.

Stir in the tomato paste; cook 1 minute more.

Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.

Add the beer and simmer until reduced by about half, about 8 minutes.

Add the tomatoes withe juiced and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Stir in chopped cilantro. Taste for salt, add as needed.

Ladle the chili into bowls and serve with the garnishes of your choice.

FRITO-LAY CORN DIP

So technically this is not a Frito-Lay recipe, but it was given to me from a co-worker who I worked with @ Frito-Lay, so I’m gonna run with it. 

She made this for our team when we visited her in Texas, I have never seen corn the same way since that day. I never found out where she obtained the recipe, but having worked for Frito-Lay for over 20 years, she’s kinda a pro.

Some people have called this “Corn-Crack” – be the judge for yourself.

I highly recommend serving it with Frito-Lay Scoops….they are the perfect vessel for this and are kinda required to re-create that moment I had in Texas.

Ingredients:

• 3 cans Mexican Corn (Mexicorn), drained

• 1 can chopped green chillies, drained

• 6, scallions, chopped

• 10 oz shredded cheddar cheese

• 1 cup Mayo

• 2 teaspoons Cumin

• Cilantro, to taste

• Salt to taste

Directions

In a medium bowl, mix all together and store in fridge until ready to serve- garnish with a few cilantro leaves. Serve with Frito Lay Scoops, or Trader Joes corn scoops.

I would immediately recommend dipping into this with a Frito scoop, do it when no one is looking.

GREEN CHILE PEPPER-JACK BISON BURGER

Don’t get me wrong, I LOVE beef but try to eat more chicken and turkey when I can. Bison is a great alternative. I don’t know when I first tried bison, but its very similar to beef, just leaner. A few months ago I had ordered one from a local health food restaurant and it was super dry, so I had to redeem myself and make one myself. This doesn’t even need a sauce, but I put some bbq sauce on mine.

Ingredients:

• 1 pound ground bison or lean (90% or leaner) ground beef

• 2 4-ounce cans diced green chiles, drained, divided

• 1/2 cup shredded pepper Jack cheese, divided

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 4 whole-wheat hamburger buns, toasted

Directions

Preheat grill.

Place bison (or beef), 1 can drained chiles, 1/4 cup cheese in a medium bowl. Gently combine without over-mixing. Form into 4 patties, about 3/4 inch thick. Make an indent in middle with your thumb – just to help it keep its form while its cooking. Salt and pepper both sides.

Grill the burgers, turning once, 4 to 5 minutes per side. Top each burger with a dollop of the remaining green chiles and sprinkle with shredded pepper-jack or use a slice of cheese. 

Cook until the cheese is melted, about 1 minute more.

GRILLED MEXICAN EGGPLANT

I am Italian, but love cooking with different spice palates. As long as you know the basic combo of spices that go into a certain type of food…you can add a flare to anything. I had bought some eggplant, no idea why…like I really have no idea what I was going to do with it, but I found it in my fridge…almost forgot about it. 

I decided to “Mexican-Ize” it. Donald Trump would not approve…but who gives a crap..he will never eat my food.

Fire up that grill!

Ingredients:

• 1 Large eggplant, trimmed and cut into 1/2 inch thick rounds

• 1 teaspoon of dried Oregano

• 1 teaspoon of Cumin

• 1 teaspoon of Chili Powder

• 3-4 Tablespoons of oil (I used Avocado oil, but corn oil is fine)

• Kosher salt

Directions:

Prepare a medium-high charcoal or gas grill fire. Toss the sliced eggplant into a bowl or ziplock. Add all the ingredients (salt, oil, cumin, chili powder and oregano). Mix well to make sure the spices get distributed evenly. Add more oil as needed if it looks dry…eggplant is absorbent, but don’t overdo it.

Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.

I ended up cutting these in half to serve them, but you can easily leave them whole. They are certainly easier to grill whole.

ROASTED TURMERIC CILANTRO CAULIFLOWER

Seems like everyone is re-inventing cauliflower these days. Who would have thought it was so good. I grew up having it fried in batter…because Fran (mom) loves to whip up a delicious flour & water batter and fry just about anything. I will make sure to post some pics & recipe.

Ok so there are really no limits with cauliflower…I even make pizza out of it. I brush my teeth with it too….joking…but seriously there isn’t much you can’t do with it.

I also am a huge fan of Turmeric. Don’t be scared of it…its common in Asian food. I used to avoid it…because I never knew what it was…then I went balls to the wall with it and never looked back. If you don’t have some, add it to the list.

Word to the wise….be prepared for your hands to be yellow…it does leave an “afterglow” – aka can stain thing easy – just make sure to clean it up quick.

Ingredients:

• 1 head of Cauliflower (I used 3 – because I cook for so many people)

• Handful fo cilantro (Chopped)

• 2 teaspoons of Turmeric

• 2 teaspoons of salt

• 2 Tablespoons of oil (I used Avocado oil, but corn oil is fine)

• pinch of Red Pepper Flakes (optional)

You’ll notice I didn’t have fresh cilantro because someone at my grocery store clearly doesn’t know what they are doing! How could you be out of cilantro…it should be illegal. I keep some frozen just in case…screw the bomb shelter…all I need in case of an emergency is cilantro.

Instructions:

1. Preheat oven to 450F – yea it’s high…but you’ll see how CRISPY it gets

2. Break off florets from the head

3. Combine the cauliflower florets with the oil, salt, turmeric

4. Place in roasting pan and spread evenly

5. Bake for approx 30 minutes – this is depending on your oven. You want to check it frequently and with an oven mit, give the pan a giggle every now and then…make sure its golden & fork tender

6. Finish with fresh cilantro

I placed the frozen herbs in prior to roasted, but if using FRESH cilantro…which I hope you do. Then you can toss it in at the end after roasting.

People think I am crazy, but 450 is my favorite temperature for roasting…it’s WAY too high if you cant constantly watch the food – so I would recommend lowering temp if you want to relax a bit.

See how nice and brown that cauliflower is? Enjoy…I can smell this now…its amazing.

HUEVOS RANCHEROS

Do you speak Spanish? Well I don’t, but this translates to eggs ranch-style or eggs country-style. You’ve got to love Mexican food. Here is breakfast with eggs, beans, tortillas and cheese. It doesn’t even have to be limited to breakfast, it can be eaten anytime. I woke up this morning and decided that I needed to eat this. I’ve ordered it out at restaurants several times and it’s really hit or miss. It’s either really good, or should never be served to humans. I decided to step it up and make it myself.

Ingredients:

• 1 TBLS vegetable oil

• 1 cup chopped onion

• 1/2 cup chopped red bell pepper

• 1/2 cup chopped green bell pepper

• 1 tsp ground cumin

• 1/2 tsp salt

• 1/4 tsp cayenne

• 1 TBLS minced jalapeno

• 1 tsp minced garlic

• 1 cup chopped tomatoes and their juice

• 1 cup chicken broth

• 3 TBLS chopped cilantro

• 2 tsp vegetable oil

• 4 large corn tortillas

• 1/2 cup warm refried beans

• 2 TBLS unsalted butter

• 8 large eggs

• 1 1/2 cups shredded pepper Jack

RANCHERO SAUCE:

in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes.

Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds.

Add the tomatoes and their juices and cook, stirring, for 2 minutes.

Add the broth and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.

In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.

Enjoy.

Recipe courtesy of Emeril Lagasse

GRILLED TOMATO SALSA

What is the most popular condiment in the United States? You would first assume its ketchup or mustard, but apparently over the last few years, salsa has been taking over the pantry. I heard this fact a few years ago and I can’t seem to find any current statistics that prove it, but for our purposes, lets assume its #1.

I enjoy the taste of jarred salsa, but nothing compares to fresh. It reminds me of going to a Mexican restaurant, sitting down and instead of bread at the table, there are chips & salsa. It’s their own unique blend, its their signature. Here is a chance to make your own.

You can easily do this in the oven, but the grill creates a great charred flavor that the oven lacks.

Ingredients:

• 3lbs Roma tomatoes

• 8 peeled garlic cloves

• 1-2 peppers (serrano chile peppers or jalapenos)

• 1 cup fresh chopped cilantro

• 1 tsp sugar

• 3 TBLS white vinegar

• Kosher salt to taste

Preheat the grill to high or your oven to high broil. If you are grilling these, then place the garlic cloves in aluminum foil and wrap tight. If you are using the oven, line a rimed baking sheet with foil and place tomatoes, peppers and garlic directly on the pan. For broiling, you are going to broil them for 5-10 minutes on 1 side, making sure to brown them slightly. Flip everything over and then continue broiling for another 5-10 minutes. Remove from the oven to let cool.

For the people that are grilling, place the tomatoes, peppers & garlic (wrapped in foil), directly on the grill.

Close the grill and grill for 5-10 minutes until charred black. You will start to notice the skin is peeling off the tomatoes. Flip them over to continue grilling the other side.

Remove them from the grill and let cool completely. Once cooled, peel the tomatoes. Cut off the tomato top to remove the core and make peeling easier. These tomatoes are juicy and will make a mess, I do them on a cutting board and make sure there are plenty of paper towels to soak up the juice. Sometimes I do these in a strainer to drain some of the juice, but its up to you. Peel the peppers and cut off the stem.

Next, place the garlic, cilantro, peppers (seeds & all), sugar & white vinegar into a food processor. Finely chop everything up.

If you don’t have a food processor you can just mince up everything finely and you will have a chunkier salsa then one made with a food processor. Once these base ingredients are finely chopped,  add the peeled tomatoes and few handfuls of kosher salt and pulse everything together. I like to just pulse a few times, so that its chunky. You can mix it as much as you want if you prefer something more liquid.

Make sure to taste for flavor and add salt as needed. Place the salsa in a container and then store in the fridge until ready to serve. You can serve immediately or store for up to 5 days.

After you taste this salsa, you may see why American’s voted salsa #1.

JOSH'S MARGARITAS

I lie awake in bed some nights thinking about the next time I get to make these. 

Thank you Josh who introduced me to these a decade ago and I can't stop making them.

They are so good and so easy that you will never go back to buying a mix or making your own from scratch, it will be hard to top these.

Ingredients:

• 12 oz Corona

• 12 oz Can of frozen Limeade

• 12 oz Lemon/Lime Soda (Sierra Mist / Sprite / or 7-Up)

• 12 oz Tequila

• Lime for garnish

• Coarse Salt for rim

In a large pitcher, add the frozen limeade, beer, and Lemon/Lime soda. Use the empty limeade container to measure out exactly 12 oz of Tequila. Mix all ingredients well until there are no large chunks of limeade. Meanwhile, run a lime along the rim of your margarita glass and then gently press into a small dish of course salt.

Add a few ice cubes and pour the mix into the glass, serve with a lime wedge as garnish. 

Enjoy.