Good afternoon all,
Busy day here, as always on days off. Got the grocery shopping done this a.m. and hit a ton of sales both at Trader Joe's and Safeway.
Restocked, replenished and ready to cook up a storm. Tonight will be citrus marinated skin-on-bone-in chicken thighs. Dave is going to do them up on the grill. Also we got country style pork spare ribs on sale. So those have been rubbed and will go on the grill to slowly cook. When done will get a good slathering of BBQ sauce. Green salad is available and still some black bean-corn salad is there. Both will be perfect sides. Of course wine to go with. Looking forward to dinner tonight.
Sean...Your dinner looks super tasty and I can imagine all appreciated you generously sharing those ribs. They look scrumptious. YUM!
Thanks also for compliment on black bean salad. Quick, easy and tasty with a lot of Mexican/Cuban and spicy dishes. Great way to sneak in some extra veggies too.
Rita...Sounds like a great way to spend a birthday. Cold beers on a hot day are a treat. Lucky you with the leftovers; no cooking.
Alice...Your beans sound super tasty and so glad they came out well and all enjoyed.
Yes, I do make a Cuban/tropical style black beans with o.j. Learned the recipe when I lived in L.A. many years ago. Easy and uses pantry staples. Recipe is as follows:
CUBAN/TROPICAL BLACK BEANS
Ingredients:
1/4 cup onion (white, yellow or brown) sliced thin
1/4 cup Poblano pepper; seeded and diced fine*
1 Tablespoon garlic; minced very finely
1 can (15 oz.) black beans; washed, rinsed and drained
1/4 cup chicken broth/stock
1/4 cup orange juice*
1/2 cup Mandarin orange slices; drained and cut in half if large*
1/2 cup cherry tomatoes; halved
1 Tablespoon fresh cilantro; finely chopped
Juice of 1 lime
Salt and cayenne pepper to taste
Instructions:
1.) Sautee the poblano, onion and garlic in the oil in a large sauté pan for 3 minutes on med-high heat.
2.) Stir in your beans, broth and orange juice.
3.) Cook until the liquid is nearly evaporated; about 2-3 minutes
4.) Pull pan off heat and then add the remaining ingredients. Serve immediately.
Chef's notes:
1. Recipe easily doubles to feed more
2. If you like more intense heat can use jalapeño or serrano in place of the poblano pepper but definitely will not need 1/4 cup! Use your discretion as to amount. Also, if you don't have some grape/cherry tomatoes handy you can cut some wedges from regular tomato or use red bell pepper as it is sweet.
3. Canned or fresh Mandarin oranges are a bit of a 'splurge' but they are the best to use for this. Not only do you get the orange segments for the bean dish but the juice they're packed in is always enough for the 1/4 cup called for in the recipe. If a tad short can supplement with your own o.j., water, or splash of broth.
4. If no oranges you can sub canned pineapple pieces and juice instead. Works equally as well, just as tasty and can also use the juice for the recipe.
5. Can garnish with fresh cilantro, lime wedges, a sprinkling of queso fresco or just a bit of green onion. I found this dish tastes best without a whole lot more added into it. Too many extra things muddles the flavors. Just my opinion for what it is worth.
Enjoy!
Since we had to get an early start on today, we stopped by a local coffee shop close to home at the end of our street. Enjoyed a great cup of coffee and a very tasty breakfast seated in the patio with lots of shade and such pretty mosaic tiled tables. Smoked salmon on a toasted slice of sour dough, herbed goat cheese spread, smoked salmon, capers and a mixed green 'salad'. YUMMY!
Lunch was just the leftover tacos and bean salad. Dinner is cooking so pics will come of that. Tomorrow will be Chinese take in. Will also whip up some French Onion Salisbury Steak. That can go in the fridge for dinner Saturday or through the start of our work week.
Pics to come.
Happy Day All,
AG
