Gallo Pinto Rice and Beans

September 30, 2013

Traditional Costa Rican dish, serve with fresh sunny side eggs & fruit.  Cast iron skillet. January 2008 from our days in Costa Rica: Monteverde, Heredia, Hotel Bougainvillea, Peace Lodge, Pacuare River rafting trip, Encanta la Vida – Cabo Matapolo on the Osa Peninsula.

Serves 6-8

  • 3 Cups day old rice (brown short grain)
  • 2 cups cooked black beans
  • 1 onion finely chopped
  • 1 red pepper finely chopped
  • 1 or 2 celery stalk diced small
  • 2 TB fresh cilantro finely chopped 3 strips bacon cooked, drained & crumbled OR use smoky paprika.
  • 2 TB oil
  • Salsa Lizano to taste (or mix of Worcestershire Sauce & Tobasco)

Saute onion, pepper,celery in oil on medium heat.

Add beans, cook 2 minutes more.

Add rice, cook 3 minutes more.

Add Salsa, cilantro, garnish with bacon crumbs.




Buffalo Chili

March 23, 2012

From Williams-Sonoma “Savoring America” 2 hours cook time in large cast iron dutch oven.  8-10 servings

  • 3 lbs ground or minced lean or buffalo meat
  • 1 Tb salt

Cook meat in large cast iron fry pan over medium heat until uniformly gray (12-15 minutes).

  • 5 slices or 1/4 lb thick sliced bacon (fry bacon in cast iron pot or microwave)
  • 2 large onions chopped
  • 8 cloves garlic chopped
  • 3 jalapenos chopped

Add onions,garlic & jalapenos to pot (add oil if bacon was microwaved). Cover and cook med-low heat,  stirring occasionally without browning about 10 min.

  • 1/3 c (3oz/90 g) mild, powdered red chili
  • 2 TB ground cumin
  • 1 TB dried Mexican oregano
  • 1 TB ground black pepper
  • 1 tsp ground corriander
  • 1/2 tsp red pepper flakes

Add spices to pot, stirring constantly for 2 min.

  • 5 C (40 oz) beef stock
  • 1 can (28 oz) chopped tomatoes with juice
  • cooked meat from frying pan

Add beef stock, tomatoes and meat to pot, bring to a simmer, partially cover, stir occasionally, cook 2 hours.

  • 2 TB cornmeal
  • 2 cans (15 oz each) black beans, drained & rinsed

Sprinkled  and stir in corn meal, add beans and heat.

TOPPINGS – optional

  • sour cream, sliced green onions, choped fresh tomatoes, shredded jack cheese and fire roasted corn (frozen from Trader Joes)

From TraderJoes.  Serve with Salmon, side dish. Serves 6

  • 1 C Red Quinoa rinsed  and 2 C chicken broth (Bring to boil, cover & simmer 15 mins until all water is absorbed.)
  • 1/4 C Olive oil

Cook together as per directions. Toss with 1/4 C olive oil, salt and black pepper to taste.

  • 1 can (15 oz) Black Beans, rinsed, drained.
  • 2 C fire roasted Corn kernels (TJ frozen)
  • 1 Avocado cut into 1/2 inch pieces
  • 1/2 C Red Onion finely chopped
  • 1 pint (2 C) Grape Tomatoes, halved
  • Zest  1 Lime

Toss together with 3/4 C dressing (make it up):   lime juice, cilantro, olive oil.

  • 1/2 bunch cilantro, chopped.

Spread quinoa on platter, top with bean, corn, tomato, avocado mixture. Top with chopped cilantro.