Text 19914, 122 rader
Skriven 2007-09-02 15:22:04 av Carol Shenkenberger (1:275/100)
     Kommentar till en text av Glen Jamieson
Ärende: Re: BEANS  70828
========================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***


GJ> Certainly far better than a Texan breakfast in a hotel at El Paso,
GJ> north of the border, where nearly everything seemed to be ultra-sweet,
GJ> loaded with HFCS.  A couple of bottles of Michenlob Amber Bock Dark
GJ> after breakfast improved my mouth-taste, though.

Blech!  I don't like sweets so I'd have been miserable at such a place to eat.


 CS> JUst dont get skimpy on the lard for the refrried beans (frijoles
 CS> Refritos) or you wont have the same effect.  They shoudnt 'weep oil'
 CS> but they should be pretty fatty.  Pork fatty.  That uncured 'bacon' you
 CS> guys use is just about *perfect* for it. Save that fat and use it.

GJ> I have bought some chopped bacon, just for that purpose.

Perfect.  Proportion of fat up to you.

Food keeper idea.  You can make up a goodlie batch of beans (pressure cooker
ok if you like) with minimal spicing then freeze most and make up a smaller
batch of frijoles refritas.  Freeze the excess beans in little 1 cup amounts
with enough of the liquid to be a thick 'soup'.  That way, you can practice
over and over and the bean bags will have much variation in how you can use
them later (as a soup, or drained then mashed to refritas).  Most bean types
freeze well after cooking and will hold for months.

500g of beans should yield about 10 cups of product.  That gives you 10 times
to try variations without having to eat it all up at once.  Maybe not 10 cups
of product, but probably not radically less.

 CS> chile pepper (green would be the type normally), heat that in the oil
 CS> then mix it all in. 

GJ> On a previous attempt I added some smoked chipotle, which tasted good.
GJ> Since then, I see, the rest of the can has grown several spectacular,
GJ> multi-coloured fungi, so it may not be recoverable.

EWW.  No, probably not <g>.  For future ventures, put the remainder in a
ziplock baggie (individual use amounts that suit you so split as needed) and
freeze it.  With this type of cookery, freezing doesnt harm the results.  I
use a permanent marker on the baggie so I can tell later what it was.

GJ> In NW Mexico it normally came with a sprinkling of cheese over it.
GJ> Finely grated cheese is very popular there, in many dishes and snacks.

Yes.  Try variations of cheese types as well.  Chedder or longhorn is pretty
optimal but many others work as well. I think well of Montery Jack for this
dish.  Instead of grating it, I slice it thin with a hand held cheese slicer.

 CS> Excellent.  Now try to not too much 'asian them up' though I liked
 CS> your ideas, they will not be the same thing.

 CS> Absolutely no vinigar added this time, nor garlic <g>.

GJ> No garlic???  None?  Oh!  Allright (pouting).

Snicker, not if making 'authentic', no.  Actually, I've been known to throw
15-20 peeled cloves in with the beans as they cook and mash it all together. 
It will not be the same dish though that way.

There is a variation that is authentic.  They'd peel the little wild
garlicy-onions and mince them then top the refritos with that along with
colorful chiles.  It's still common in some spots to see a side dish of
'condiments' with such that you self serve over your beans.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Green Chili Salsa Dip (Beware Very Hot)
 Categories: Appetizers, Dips
      Yield: 6 Servings
 
     12 ea Tomatillos; *
    1/2 c  Yellow Onion; Chopped
      5 ea Jalapeno Peppers; **
  1 1/2 t  Garlic; Minced
  1 1/2 t  Fresh Tarragon; Chopped, OR
    1/2 t  Dried Tarragon; Crushed
    1/2 t  Sugar
    1/2 t  Salt
    1/8 t  Black Pepper
      3 tb Fresh Cilantro; Chopped
      2 tb Lime Juice
      2 tb Olive Oil
 
  *    Tomatillos are Mexican green tomatoes in husks.
   Remove the stems and **   Carefully split each pepper and remove the
  seeds.  Remember to wear
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++++++++++++++++ Coarsely chop the tomatillos and place in a bowl.
  Add all the other ingredients and mix well. May be served at room
  temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY
  HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn
  Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese,
  Cheddar Cheese
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salsa Dip
 Categories: Dips, Sauces, Appetizers
      Yield: 4 Servings
 
      4 ea Tomatoes (chopped/drained)
      2 pk Green onions (chopped)
      1 cn Black olives (chopped)
      1 cn Green chilies (chopped)
      1 T  Olive oil
      1 T  Vinegar
      1 T  Garlic salt
 
     Mix; refrigerate at least 1 hour (better overnight). Serve with
  tortilla chips.
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (1:275/100)