Bush’s Batch Chocolate Chip Cookies could not be more different than the oatmeal chocolate chip cookies I grew up with.
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Braised & Burnt
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.
This amazing piece of art was done by Lacie Laurendine, check out her etsy shop and buy something!
Here's a vegan recipe that's actually really good. Yes, I'll admit that a vegan recipe is actually good. For those of your who are vegan and found this through PETA's website, yes the sour cream is optional.
For those of us who aren't vegan, this recipe is a great breakfast taco choice for times when you're burnt out on scrambled eggs.
Tofu Potato Tacos
Makes 4 tacos
- 2 Golden Potatoes diced
- 7 oz Firm Tofu cubed
- 1/2 cup Green Enchilada Sauce
- 1 teaspoon Bacon Fat (or vegetable oil if you're a vegan)
- 1/2 teaspoon Cumin
- 1 teaspoon Garlic Powder
- Salt & Pepper (to taste)
- Hot Sauce (to taste)
- 4 Corn Tortillas ( Or a Corn/Flour Blend)
- Sour Cream optional
- Parsley optional
- Add the bacon fat to a cast iron pan or a large skillet. Once the bacon fat is melted add the potatoes and saute until they're golden brown.
- Add the cumin, garlic powder, salt and pepper, and hot sauce.
- Stir in the tofu. Be aggressive in your tofu stirring to break it into cottage cheese size curds.
- Stir in the enchilada sauce. Let it boil down for 3 minutes. Stirring occasionally.
- Serve up on warmed tortillas and top with sour cream and parsley if you desire.
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!