Tag Archives: black beans

11 hours

29 Jun

Last week John Isner and Nicolas Mahut battled it out for three days on the fading grass courts of Wimbledon, leaving the tally at 70-68 and the rest of the world watching in agony.  Roddick was a gem and sent Isner his personal massage therapist and food after the second day had dragged on ’till 9 pm that night.  Here’s what I would have fed Isner after his hard-earned, record-breaking, death-defying, mind-numbing/blowing match against Mahut.

Paella — lots of good seafood protein, not as heavy as steak with good rice to back it up.

Fruit salad a mile high with lemon juice and mint dressing.

Some feijoada — for the meatier proteins, heaps of black beans, mounds of sauteed spinach and orange slices for optimum muscle recovery.

Sorbet and chocolate covered strawberries — so I could hand feed them to him as he reclined like the Romans.  After all the guy’s like what, 6’9′?!  Annnnnddd let’s face it…he is SUCH a cutie pie.

I felt like it Chili

20 Jan

If there’s one thing I’m head over heals for, it’s chili and cornbread.  I’m a good sharer of food and drink unless it’s taken from me without permission and I’ve been known to get viciously protective of my cornbread and chili.  My last few days at home I found myself overcome by the craving for the aforementioned foods.


Can of whole peeled tomatoes

Large bunch of chopped fresh cilantro

Ground beef or “chili meat” as my grocery store labeled it, second time ’round I used bison to AWESOME effect – highly recommended

As much of the following spices as you want = mace, Cajun Seasoning (whatever that is, I just found it in the spice cabinet and seemed like a good idea), cayenne pepper, black pepper

Lemon juice

2 cans of kidney beans and 1 of black beans

3 cloves of garlic and 1 large shallot, maybe one large yellow or red onion

Start it like you start any stew by cooking down the garlic, shallots and onion then browning the meat over it, then layering all the other goodies and let simmer for an hour.  The cilantro should go in at the last moment!  Another golden rule: it’s always the better the next day.

Now for the cornbread.

1 cup flour + 1 cup yellow cornmeal

1/4 cup honey

2 large eggs

1 cup heavy whipping cream (or milk if you prefer)

1/2 tsp. salt

1 tsp. baking powder

1/2 cup melted butter

Combine wet ingredients with dry, preheat oven to 400ºF.  I baked mine in a muffin tin for 15 minutes and they came out beautifully.  A nice slab of Kerry Gold doesn’t hurt them either.  In any case, it’s now my favorite chili and favorite cornbread so I guess take my word for it that these dishes are delicious, because they are.

Hot Damn

16 Aug

I love the simplicity of preparation, cooking and presentation of seafood.  Meats can take forever to cook but when you throw shrimp in a pan or a grill you have to wait 5 minutes tops until they turn opaque.  In my constant quest to utilize cilantro in almost everything, I decided to cram it into the lifeless bodies of some fat wild shrimp.

Cilantro-stuffed shrimp:

Prep is the longest part of this recipe – clean a pound of shrimp with shell still on, rip off the legs and pull out the poop shoot.  Take the cleaned shrimp and slice open down the middle where the legs used to be.  Start cramming in a large pinch of freshly chopped cilantro (stems too!  it gives the dish more crunch), you can really manhandle the shrimp because the shells are so tough you won’t bust through them with your fingers.

stuffin shrimp

Next step, thinly slice a large shallot, do not dice.  Then dice up 2 large garlic cloves. Toss in a large high-lipped skillet with a small slice of butter and a thin coating of olive oil.  Lay shrimp over top when the shallots and garlic start to cook down a bit and brown.  Take 2 large lemons, juice the shrimp and throw into the skillet with shrimp.  Find  a dry white wine and pour into skillet (pour in one quick circular motion – this is just for flavor and will mostly cook off, we’re not trying to drown the shrimp in booze).  Add salt and pepper to taste.

hot in the skillet

The shrimp, pictured above, are perhaps a minute away from being completely done (opaque).  I like to serve this with white rice and black beans.  It’s fun at a dinner party because you have to use your hands to rip the shells off so it lightens the mood and is freeing for your guests.

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