Drunken Beans

This is a good summer recipe as well when cooked in the slow cooker. A nice addition to any potluck or BBQ. Mangia!

Drunken Beans

1/2 pound bacon, chopped
1 large ham hock or two small ones

1 large white onion, chopped

1 tablespoon dried Mexican oregano

1 garlic clove, chopped fine

2 cups dried pinto beans, picked over, soaked in cold water at least 4 hours and up to 12, and drained

1 quart water plus additional if necessary

3 chopped chipotle peppers

2 12-ounce bottles dark Mexican beer such as Negra Modelo

2 teaspoons salt plus 1/2 teaspoon if necessary

Tajin seasoning to taste

                                          

Fry bacon until browned but not crisp. Add all ingredients except salt to slow cooker. Cook on high for about 4 hours or until beans are tender but not falling apart. It could take a little longer depending on the age of teh beans.

Emeril Lagasse's Jicama Slaw

This is a great summer slaw. I get so tired of cabbage slaws. And jicama is light and refreshing. I add corn to this and use some Tajin seasoning in the dressing. Mangia!

Ingredients

• 1 cup plain yogurt
• 3 tablespoons lime juice
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 tablespoon chopped cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups shredded or julienned jicama
• 1/2 bunch green onions, sliced thinly on the bias
• 1 red bell pepper, thinly sliced

Directions

Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop.

When ready to serve, combine the jicama, green onions, and red bell pepper in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Serve immediately.

Seared Shrimp with Chard, Chiles and Ginger and A Ramble About Chard, Clam and Bacon Pizza

I love love love chard. Most farmer's markets and the better grocery stores (meaning the ones that have a decently diverse produce department) will carry rainbow chard which includes stalks of beautiful yellow, red, pink and white. I occasionally make pizza with rainbow chard, clams, bacon and garlic. I don't make my own dough, being fairly apathetic about anything baking-related, which by extension of definition means anything involving flour as a major ingredient, so I use dough from the deli, the kind you buy in the bags. Whole wheat, so I can feel virtuously healthy although I about to eat more bacon than is considered good for me. I chop up and fry the bacon, reserving a little bacon fat, and set it aside to drain on paper towels. Then I saute the stalks in the bacon fat, sliced thin, with garlic, then add canned clams, liquid from the clams and chard leaves. Simmer until leaves are tender, add a splash of sherry vinegar. I start the crust in a cast iron skillet sprinkled with corn meal and top it with the chard mixture, sprinkle with bacon and some parmesan and into the oven to finish cooking (not baking!) the crust.

Ok, but we're here to try out this new recipe from Melissa Clark, a frequent contributor to the NY Times. This was very yummy, although my Go To Ralphs was out of rainbow chard. Something about the shopping list caused everyone from the butcher to the check out staff to ask what was for dinner. Good discussion at check out about people's favorite stir fries! I made Rice Select's Royal Blend rice to go with. It's a fun blend of white, brown, wild and Thai red rice. The brown rice is pre-cooked so it only takes about 15 minutes to prepare.Mangia!





Melissa Clark
The New York Times

Seared Shrimp With Chard, Chiles and Ginger

Time: 20 minutes

Yield: 4 servings

1 1/2 pounds cleaned extra-large shrimp

1/2 teaspoon kosher salt, more for seasoning the shrimp

2 bunches red or rainbow chard, rinsed (about 1 pound)

3 tablespoons extra-virgin olive oil

4 cloves garlic, minced

1 hot chile like Thai or Hungarian wax, seeded if desired and thinly sliced

1 long mild or sweet chile like Italian frying, thinly sliced

1 shallot, chopped

1 teaspoon grated fresh ginger root

2 teaspoons light brown sugar

1 teaspoon freshly ground black pepper

1 to 2 teaspoons sherry vinegar, to taste

1/2 cup cilantro leaves

1. Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.

2. In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.

3. Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot, garnished with the cilantro.