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Roasting Fresh Green Chiles

July 19, 2012 // 0 Comments

Roasting chiles is a very typical part of cooking Mexican food. A lot of recipes will call for chiles roasted and peeled, assuming this is part of your repertoire. If you have a gas range, you can char them directly on a burner. I’m a somewhat forgetful cook and the results can be nasty if you’re not paying attention. Cristina at Mexico Cooks! likes to use a preheated cast iron (Click for more)

Lazy Breakfast at Rancho Gordo

July 16, 2012 // 0 Comments

I posted this photo on our Facebook page and it got a huge response so I think I’ll add it here as well. This was making breakfast on Sunday morning for me and my 14 year old son. Left to right, it’s a pot of previously cooked beans and nopales, straight from the henhouse fresg eggs (mine with Oregano Indio, thank you!), heirloom corn tortillas (Rancho Gordo brand, natch), a pot of (Click for more)

More Eggs and Beans

June 28, 2012 // 0 Comments

I’ve recently moved and the new place has a hen house. I’ve missed having fresh eggs but now that’s all behind me. I’m hoping I can stick to the six hens I have. Last time it was 17 and a rooster and I was practically throwing the eggs at anyone who would hold still. This morning I cooked some Mexican fresh sausage and when it was ready, I added some of our De Arbol black (Click for more)

Don’t Forget the Sangrita

June 8, 2012 // 0 Comments

Yes, yes, I know. Many sangritas are not tomato based. It might even be true that the best ones have no tomatoes. I once told some fellow gringo travelers how I was planning on making a sangrita from the “mature” tomatoes I didn’t sell at the farmers market and they looked at me in horror: Sangrita has no tomatoes! Of course, every sangrita I had after that was tomato-based. And (Click for more)

Quinoa and Black Bean Salad

May 26, 2012 // 0 Comments

This was great, if I do say so myself. About one cup cooked black beans About two cups cooked quinoa (I mixed white and red) 1 finely cubed, peeled carrot 1 finely  chopped stem of celery 1 small bunch chopped cilantro 1 cup cooked corn Dressed with Olive oil, Banana vinegar, scant teaspoon of ground cumin, oregano indio, salt, pepper, minced garlic Let’s eat al fresco tonight! (Click for more)

Beans with Poblano Chiles (Step by Step)

March 21, 2012 // 0 Comments

One of my favorite way to eat beans is with roasted poblano chiles. I think green bell peppers are ok but you really can’t compare them to a big, meaty poblano. Bells might have a thick skin but they’re watery and bland. Poblanos are juicy and versatile and they go well with beans, making them my ideal pepper. Here in California, a lot of fresh poblanos are marked as (Click for more)

Quelites (or Lamb’s Quarters)

March 16, 2012 // 2 Comments

Here in Napa we have a Sunday flea market. I’ve passed it many times but this last weekend I decided to actually go and it’s a wild market. It’s about 95% Mexican and it reminds me of a very well-organized tianguis. There are computer parts, auto tires, work boots, but most importantly there is food. A lot of it is the type of thing you’d see in a well-stocked Mexican (Click for more)

A Recipe for Borlotti from an Italiana

March 5, 2012 // 1 Comment

A million years ago, I had a wonderful Italian teacher named Gloria. She was very funny and yet a little reserved. I think my interest in Italian pop music amused and confused her. Well, it turns out she’s still funny and a little reserved and I know my interest in beans amuses and confuses. She sent me an email with her take on Borlotti/Cranberry beans as a side dish and it’s (Click for more)

Great Marinade for Chicken

February 9, 2012 // 0 Comments

This may sound a little weird but in a mortar I placed: 1/3 cup olive oil 1/3 cup Stivalet Banana Vinegar 1 tablespoon Oregano Indio 1 scant teaspoon Rancho Gordo Vanilla extract salt 2 cloved chopped garlic I pounded away until I had a thick sauce and then slathered this on chicken parts. After a long marinade, I cooked them in an Italian mattone on the gas stove but you could easily grill or (Click for more)

Squash in Chile Sauce

January 27, 2012 // 0 Comments

I’ve been so boring these days, working and sleeping and not much else. I did have one good dish, however. A simple soup of chicken stock and pureed chiles with chunks of squash, cooked in the soup base. I could  do this again and I think I will. It was inspired by a trip to Cuicatlan, Oaxaca, where they like squash a lot. Mostly in Mexico they prize the seeds but in this area they like (Click for more)
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