I had a request for my black bean salad recipe and I thought for SURE I'd be able to find it online. But no, it was never posted on a website, or a newsgroup, or saved by me at all. So, here is the recipe, it's easy to make, travels well and doesn't need to stay refrigerated, which makes it the perfect picnic and potluck dish.
Black Bean Salad
Ingredients:
2 cans black beans, drained and rinsed
1 small can of corn, drained
1 cup cherry tomatoes, sliced in half
5 green onions, the white and some of the green, sliced thinly
1 green chile pepper (optional) chopped fine
2 garlic cloves pressed or minced
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1/4 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
1/4 bunch fresh cilantro chopped fine
juice of 2 limes
3 tablespoon of olive oil
Method:
Combine the black beans, corn, tomatoes, green onions and chile pepper in a large bowl. Make a dressing with the garlic, cumin, oregano, salt, pepper, cilantro, lime juice and oil. Mix well, taste and adjust seasoning to your liking by adding more salt, or lime juice. Pour over the salad, mix well. Chill for an hour before serving.
Enjoy!
Friday, March 13, 2009
Monday, February 16, 2009
Slow Cooked Pork Ribs with Sour Orange, Fennel and Chipotle
Happy Birthday Lenae!
It was Bruce's sister's birthday last week and we invited her and her son over for dinner. Lenae loves my cooking. I asked her if she had any requests for her dinner. She mentioned her usual favorites, MEAT and cooked celery. She has a thing for cooked celery.
I bought a pork roast and was contemplating what to make exactly. Then, other obligations got in the way and usurped the pork roast. I had a few beautiful sour oranges waiting to be turned into something special. I've never even seen a sour orange until two weeks prior when I was on a foodie shopping adventure with Edythe. We were at the Arab Market and there they were, with all the other gorgeously fresh, ripe and seasonal produce. Sour Oranges are used in many cuisines around the world (Spanish, Italian, Central American, Cuban, etc.) but haven't really become popular enough for even specialty shops to carry here in the US. I had to buy some. I couldn't wait to play with them.
I searched for recipes using the sour oranges. I found a pork recipe or two that looked interesting. I read through them and kept thinking. When it came time to make the dinner it came together with ease and made for an incredible dinner.
The tender pork absorba the delicate orange flavor, the fennel seeds pair perfectly with the celery and the chipotle adds a subtle heat which pulls them together. Serve over roasted or mashed potatoes or rice, something to soak up all the wonderful juices.
Ingredients:
2 Tablespoons Olive Oil
2 racks of Pork Ribs
2 Onions, cut into 1" dice
1 head of Celery, cut into 1" dice
4 large cloves of Garlic, smashed
1 Tablespoon Fennel Seeds
1 - 3 Teaspoons ground Chipotle Chile
2 Sour Oranges, juiced
2 Regular Oranges, juiced
Salt and Pepper
Method:
Rinse the pork ribs under cold water, pat dry with paper towels. Salt and Pepper them well. Heat a Dutch Oven over medium heat. Add the Olive Oil. Brown the pork ribs. You can cut the racks into halves which will make them easier to manipulate.
If you are using a slow cooker, move the ribs into it after you've browned them. If not, put them aside on a plate.
Add the onion and celery. Cook for about 5 minutes until softened. Add the garlic, orange juices, fennel, and chipotle. Bring to a boil.
If using the slow cooker, add the vegetables to it and let it cook on low for 8 hours.
If using your Dutch Oven, put the ribs back into the pot. Put in a low oven (250 F) for 8 hours.
NOTE: Since sour oranges are hard to find, you may use a substitute: juice of one lime and one regular orange for each sour orange used.
It was Bruce's sister's birthday last week and we invited her and her son over for dinner. Lenae loves my cooking. I asked her if she had any requests for her dinner. She mentioned her usual favorites, MEAT and cooked celery. She has a thing for cooked celery.
I bought a pork roast and was contemplating what to make exactly. Then, other obligations got in the way and usurped the pork roast. I had a few beautiful sour oranges waiting to be turned into something special. I've never even seen a sour orange until two weeks prior when I was on a foodie shopping adventure with Edythe. We were at the Arab Market and there they were, with all the other gorgeously fresh, ripe and seasonal produce. Sour Oranges are used in many cuisines around the world (Spanish, Italian, Central American, Cuban, etc.) but haven't really become popular enough for even specialty shops to carry here in the US. I had to buy some. I couldn't wait to play with them.
I searched for recipes using the sour oranges. I found a pork recipe or two that looked interesting. I read through them and kept thinking. When it came time to make the dinner it came together with ease and made for an incredible dinner.
The tender pork absorba the delicate orange flavor, the fennel seeds pair perfectly with the celery and the chipotle adds a subtle heat which pulls them together. Serve over roasted or mashed potatoes or rice, something to soak up all the wonderful juices.
Slow Cooked Pork Ribs with Sour Orange, Fennel and Chipotle
Serves 4
Ingredients:
2 Tablespoons Olive Oil
2 racks of Pork Ribs
2 Onions, cut into 1" dice
1 head of Celery, cut into 1" dice
4 large cloves of Garlic, smashed
1 Tablespoon Fennel Seeds
1 - 3 Teaspoons ground Chipotle Chile
2 Sour Oranges, juiced
2 Regular Oranges, juiced
Salt and Pepper
Method:
Rinse the pork ribs under cold water, pat dry with paper towels. Salt and Pepper them well. Heat a Dutch Oven over medium heat. Add the Olive Oil. Brown the pork ribs. You can cut the racks into halves which will make them easier to manipulate.
If you are using a slow cooker, move the ribs into it after you've browned them. If not, put them aside on a plate.
Add the onion and celery. Cook for about 5 minutes until softened. Add the garlic, orange juices, fennel, and chipotle. Bring to a boil.
If using the slow cooker, add the vegetables to it and let it cook on low for 8 hours.
If using your Dutch Oven, put the ribs back into the pot. Put in a low oven (250 F) for 8 hours.
NOTE: Since sour oranges are hard to find, you may use a substitute: juice of one lime and one regular orange for each sour orange used.
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