Black Turtle Beans… a staple of Latin American cooking and probably my favorite legume. The three dishes below demonstrate the flavor and convenience of canned black beans when combined with other fresh ingredients. The gobs of cheese and sauce that you find in many Mexican restaurant dishes can be tiresome and before long everything starts to taste the same. These recipes showcase some of the wonderful flavors of Latin American and southwestern cuisine without all that heaviness…perfect for summer!
Delicious, Clean and Healthy Tostata
Spicy Grilled Corn Salad with Black Beans and Queso Fresco
Sweet Potato and Black Bean Quesadillas
“Hold the mayo!” That’s one thing you will never hear me say. I love the stuff. Homemade or Hellman’s, I grew up on it. But I married a man who can’t stand mayonnaise and it must be a genetic trait passed down through the male, because not one of my four children will tolerate even a dab of the glossy white condiment. It used to drive me crazy. No chicken salad, no potato salad, no deviled eggs! How the heck do you get your BLT sandwich to stick together? I used to eat mayonnaise sandwiches when the lunch options at my summer camp looked suspicious. And I think that it was my sister who liked to mix mayonnaise and mustard together and dip potato chips in it. But one day it occurred to me… Why am I trying to get my kids to eat mayonnaise??? With 90 calories and 10 grams of fat in just one single tablespoon, mayonnaise isn’t exactly health food. Here are three wonderful recipes that will demonstrate how yummy it can be when you hold the mayo.
Curried Chicken Salad with Spiced Chickpeas and Raita
- 1 medium onion, chopped (1 cup)
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled ginger
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 2 medium tomatoes, chopped (1 cup)
- 1 cup plain yogurt
- 2 tablespoons cilantro
- 1 rotisserie chicken, meat coarsely shredded (3 to 4 cups)
- 1 cup red grapes, halved
- 1 tablespoon vegetable oil
- 1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
For raita and topping:
- 1 cup plain yogurt
- 1 seedless cucumber, peeled, cored, and chopped (2 cups)
- 2 tablespoons chopped mint
- 1/2 cup sliced almonds, toasted
Cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
Heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.
Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.
Makes 4 servings
Mexican Potato and Black Bean Salad
with almost any vinaigrette, but this one is really special. Sweet potatoes, corn, black bean, cilantro and one of the best dressings I have ever had. This is from Raising the Salad Bar by Catherine Walthers.
Southwestern Deviled Eggs
I recently learned that on Tuesday night of Masters week, the reining champion hosts a dinner for all previous tournament champions, an elite group indeed. Not only does he get to choose the menu but he also is responsible for the check. And, adding to the pressure (in my opinion) if the guests don’t fancy the menu that the host offers they are allowed to order something else off the regular clubhouse menu. I can only imagine how busy the clubhouse kitchen was in 1989 when Sandy Lyle served Haggis and mashed turnips to his fellow golfers.
Tiger served cheeseburgers, french fries and milkshakes following his first Masters trophy in 1997 (perfect for the youngest Master Champion at 22) and since then he has served porterhouse steaks twice and then a Mexican style fajita dinner in 2006. Understandably, players like to tout their own local cuisines….. wiener schnitzel for Bernherd Langer, fish and chips for Nick Faldo and paella and tapas for Jose Maria Olazabal. Check out VJ Singh’s menu: seafood tom kah, chicken panang curry, baked sea scallops with garlic sauce, rack of lamb with yellow kari sauce, baked filet, Chilean sea bass with three flavor chili sauce, lychee sorbet. YUM!
And so this week, Phil Michelson hosted his third Champions dinner. After his first win in 2004, Phil served lobster ravioli in tomato cream sauce, caesar salad and garlic bread and then moved on to more casual fare (barbecue ribs, chicken, sausage and pulled pork with cole slaw) for his second go round. I understand that this week he hosted a spanish feast to honor his friend and Spain’s greatest golfer, Seve Ballesteros, who is unfortunately quite ill and could not attend.
What follows is my interpretation of this years menu from the Champions Dinner at Augusta National.
Arugula with Gazpacho Vinaigrette
Filet of Beef with Smoked Paprika and Garlic
Apple Empanadas with Vanilla Ice Cream and Dulce de Leche
Beet Salad with Grilled Red Onions, Goat Cheese, and Kalamata Vinaigrette
Frisee Salad with Egg and Bacon
Arugula with Manchego, Roasted Almonds and Quince Dressing
Chicken Paillard with Fresh Fig Salad and Blue Cheese
topped with fresh greens and pan-seared cherry tomatoes
Sesame Chicken Salad with Spinach, Cucumber and Cilantro
Don’t pack up your grill just because Labor Day Weekend has passed! I think that the next few months are the best for cooking and eating out of doors. The crisp evening air of September and October make grilling a pleasure, instead of a hot, sticky chore. The first two pork tenderloin recipes are right at the top of my list when I want to grill. But if you are already in the mood for some warm Fall flavors, scroll down and check out the pork tenderloin salad with roasted butternut squash.
Speaking of pork, this past weekend I had a wonderful lunch with some of my dearest friends at The Purple Pig, in Chicago, IL. “Cheese, Swine & Wine”! Of course, the swine was divine. But we also loved the Roasted Corn with Mushrooms and Walnuts, the Salt Roasted Beets with Goat Cheese and Pistachio Vinaigrette, and the Whipped Feta “Smear” with Cucumbers. Their website posts recipes so I will most definitely be trying some of them out here at home.
Grilled Garlic Lime Pork Tenderloin with Jalapeno Onion Marmalade
Pork Tenderloin Crusted with Green Onion, Jalapeno, and Ginger
This is a Bobby Flay recipe from his book, Grilling for Life.
6 green onions, light and dark parts, halved crosswise
2 jalapeno chilies, stemmed and halved
1 (2-inch) piece fresh ginger, peeled
1/2 cup canola oil
1/4 cup fresh lime juice
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
2 teaspoons grated lime zest
1/4 teaspoon freshly ground black pepper
2 pounds pork tenderloin, trimmed
Combine the green onions, jalapenos, and ginger in a food processor and process until coarsely ground. Scrape the mixture into a bowl and sir in all of the remaining ingredients except the pork.
Place the pork tenderloins in a baking dish, add half of the marinade, and turn to coat the pork. Cover and refrigerate for at least 30 minutes ad up to 4 hours. Cover and reserve the remaining marinade at room temperature.
Heat the grill to high.
Remove the pork from the marinade, Grill until crusty and charred on both side and cooked to medium well. Transfer to a cutting board and let rest for 5 minutes.
Cut the pork into slices and drizzle with the reserved marinade before serving.
Mixed Greens with Pork Tenderloin, Roasted Butternut Squash and Port Reduction
The Dutch called it koolsla. (kool = cabbage and sla = salad) We anglicised it to Cole slaw and that is just a bit of food trivia for today. Here are three slaws that I think are a bit “cooler” than average.
Caesar Cole Slaw
French Carrot Salad
Parmesan Pepper Crusted Chicken
Tomato Watermelon Salad with Hushpuppy Croutons
Fresh Tomato Panini