The less you do to oysters, the better they taste in my opinion. This recipe came about when I wanted to cook the oysters, but I didn't want to overpower the subtle tastes of the oysters.
Viewing entries in
Welcome to the newly rebranded "Braised & Burnt" cooking blog! From now on every new blog post will also feature a related drawing from Lacie Laurendine. Who is a very talented artist as you can clearly tell.
Why don't more restaurants serve refried black beans? I don't know either. I decided to take the matter into my own hands and make them myself. Honestly not that different than refried pinto beans. Still pretty damned delicious though and it adds some contrast to the plate.
Refried Black Beans
- 2 cans Black Beans rinsed
- 1 tablespoon Bacon Fat
- 1/3 cup diced Onion
- 1/3 cup Chicken Stock
- 1 teaspoon Sea Salt
- 1/2 teaspoon ground Cumin
- 1/4 teaspoon ground Chipotle Pepper
- 1/4 cup Green Onion diced
- Crumbed Cotija Cheese
- Add the bacon fat to a medium saucepan and heat until hot.
- Stir in onions and saute until translucent, about 4 minutes.
- Add the rinsed black beans, spices, and salt to the pan. Aggressively stir to mash up the beans.
- Continue cooking for about 7 minutes. Add chicken stock to beans to get desired thickness.
- Once the beans resemble a chunky paste serve in a bowl and top with cotija cheese and green onions. Enjoy!
You know they old saying, when life gives you a giant bag of dried Red New Mexico Chiles, make a delicious pureed sauce. Though this looks so spicy it'll burn off even Mark Twain's undead eyebrows, the taste is slightly smoky and mild. It's a great addition to a variety of dishes.
WARNING: EXPLODING CHILES AHEAD!
Fresh oregano from my own personal garden!
Not knowing much about dried chiles and making sauces with them I went ahead and just worked from a solid recipe from Diaz Family Farms. I followed their recipe step by step, except I used a stick blender that resulted in a courser sauce that if I had used a traditional blender.
When making your chile sauce don't throw out the chile water! It's perfect for marinating or a great addition to a Bloody Mary mix, both are potential options for upcoming blog posts!
If you want a thicker sauce follow their recipe to make a chile sauce roux. Use as an ingredient in any Mexican dishes or just put a bit on a tortilla and enjoy!
That's right Fergie is back. Okay it's not The Black Eyed Peas, it's just black-eyed peas. I rarely see black-eyed peas anywhere, not in restaurants, recipes, no where. I mean come on, Where is the Love?
Easter is coming up and that means one thing. No not Jesus, not chocolate bunnies, but ham. The best part of any holiday. Odds are you'll end up with a ham bone and not know what to do with it. Instead of making stock try making some black-eyed peas with it.
Ham Bone Black-Eyed Peas
- 1 Ham Bone ideally with some meat still on it
- 2 cups Black eyed peas soaked for at least one hour
- 1/4 cup Ground Spicy Pork Sausage
- 1 1/2 cup water
- 2 Bay Leaves
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon Paprika
- 1/4 teaspoon Ground Chipotle
- 1 teaspoon Sea Salt
- 1/2 Medium Onion diced
- 3 Garlic Cloves sliced
- 1 Tablespoon Avocado Oil
- In a Dutch Oven roast your ham bone at 375 uncovered, until your kitchen starts to smell like pork.
- Add the onions, avocado oil, and garlic to the ham pot. Let roast for about 10 minutes. Add the sausage let it roast for another 10 minutes.
- Remove the dutch oven from the oven and place on the stove top. Add the strained black-eyed peas, the water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.
- Remove the bone and any cartilage floating around in the peas. Oh and don't forget to take out those bay leaves. Serve with sliced fresh avocado! Enjoy!
Move over hummus, there's a new favorite way to prepare chickpeas! Actually, stay where you want hummus, I don't want to cause more unrest in the Middle East.