February15/16 2011
Meal 1: Beef or Three Bean Chili, Masa Pupusas, Latin Slaw
• Heat the chili on the stovetop.
• Serve the slaw chilled. Add some salt to this dish as we omitted it to prevent wateriness.
• Toast the pupusa in a dry pan until warm. Top with wither the chili or the slaw.
Meal 2: Macaroni and Cheese with Sun Dried Tomatoes, Spinach Salad, and Grilled Broccoli Salad
• Warm the casserole in the oven at 325° for ~20 minutes or until hot.
• Dress the greens and serve the broccoli at room temp.
Notes:
- Yes, definitely do heat the pupusas and serve the chile atop them. The corn and bean flavor is very good together. Stand alone the pupusa is, well, underwhelming.
- I love searing and oven braising rich pieces of meat. As such, making this chili was a real pleasure and I'm very happy with the results. Most of the body comes from chiles, not tomato ( chili=chile, get it?) and I really like making meat chili from shredded meat instead of ground - much more authentic. If you got the meat chili, note the gelatinous nature of the chilled product. Although it may seem wierd to the uninitiated gelatine testafies to the nutritious nature of this dish and its honest origins in simple cuts of meat.
- Yes. Grilled broccoli., You can grill anything.
1 comment:
Oh yum! I have been obsessively on the hunt for more bean recipes and this hits the jackpot. I've been trying (unsuccessfully) to cook my own dried beans. Do you use dry beans or canned? I am going to go back to canned until I get a good handle on cooking them right.
Just to give you an idea, my chickens wouldn't even eat them. Yep, that bad. lol.
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