Huevos and another cocktail!

Huevos rancheros

Fiestaware = FTWare

Fiestaware = FTWare

This is a dangerous recipe.  Why?  Because it’s super good and it makes a ton of food that you know won’t be good leftover.  I’d be stupid not to eat 5 eggs by myself, right?  oof.  If you split this meal between two people, you will eat too much.  Guaranteed.

Sure, I can eat 5 eggs...

Sure, I can eat 5 eggs…

Let’s take a look at the recipe.  The sauce itself is delicious and easy.  You puree canned tomatoes, a jalapeno, some onion, and some garlic in the blender, then heat it for a while.  Super easy.  Makes me think I should be putting rancheros sauce on everything.  I do have one small bone to pick here.  The recipe calls for a 14.5 oz can of whole tomatoes.  I have never in my life seen a 14.5 oz can of whole tomatoes.  Whole tomatoes only come in the big cans.  Maybe if you’re buying the fancy, fire-roasted tomatoes, they come in smaller cans, but not for me.  So I used 1/2 of a big can.  Lucky for me, the tex mex chicken and beans in an upcoming November issue (stay tuned) could use 1/2 a can of tomatoes.  You are blending them, so I have a hard time seeing why a 14.5 oz can of diced tomatoes wouldn’t do just fine.  Anyhoo, here’s the sauce:

sauce rancheros

sauce rancheros

The whole thing is built on an oven-toasted tortilla.  Mine got a little tough.  Perhaps I overcooked it?  I think maybe a plain unbaked tortilla would be just fine.  For toppings we had avocado, Jack cheese, chopped cilantro, and homemade yogurt instead of sour cream.  That’s a move from my childhood.  We never had sour cream.  My mom always put out non-fat yogurt instead.  It’s all well and good until she puts out the vanilla flavored yogurt.  Vanilla refried beans!  Yum!

They do look a little brown...

They do look a little brown…

The D cocktail recommendation for this meal is the La Paloma.  It’s Squirt and tequila.  Sound like a poor woman’s margarita with bubbles?  It is.  What’s wrong with that?

La Paloma, which is Spanish for....the Paloma

La Paloma, which is Spanish for….the Paloma

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Tortilla and Black Bean Pie

I didn’t have terribly high expectations when I saw the recipe for Tortilla and Black Bean Pie. But I figured it has cheese and black beans and corn so how bad could it be really?!

I didn't trim the tortillas as suggested in the recipe and look how pretty they bake up on the edges!

I didn’t trim the tortillas as suggested in the recipe and look how pretty they bake up on the edges!

I think even if my expectations had been much higher, I would have been pleased with the outcome.  Somehow when the beans and tortillas and cheese bake together they make an incredibly satisfying texture.  And since I already knew the flavor would be decent because of the beans and cheese, the total package was awesome.

The sweetness of the corn was perfect with the savoriness of the black beans and garlic and cumin.  I don’t love a lot of spicy heat in my food so I replaced the jalapeño with green chiles and their flavor complimented the overall recipe very well.  I served it with a dollop of sour cream.

We both went back for seconds!

We both went back for seconds!

I WILL be making this again.

Un-split shift and the best “fried” shrimp ever

“Split Shift”: recipes that were supposed to be made part in the morning and part in the evening…

  • Steak with peanut sauce and broccoli
  • Crispy shrimp with tartar sauce and red-cabbage slaw
  • Black-bean tostadas with corn relish

Steak with peanut sauce and broccoli

Steak with peanut sauce and broccoli

Steak? Money’s too tight for steak. Steak?

Ok, this one I actually did part the day before and part the evening of.  The trouble with these “split shift” recipes is that they assume you have more time in the morning than in the evening.  I’m not sure for whom this is true.  People who work the late shift or odd hours, I guess. People without children.  People with excellent time-management skills.  None of these things describe me.  I do think they could be split over a couple days.  This recipe, for example, is a good one to split over a couple days.  I marinated the steak and prepped the broccoli on day one, then broiled the steak and steamed the broccoli on day two.  The recipe only takes 30 minutes…total.  So that’s an easy maybe 15-20 minutes one evening then finish it up the next.  Not bad.

How does it taste?  Do you like peanut sauce?  Me too!!!  The one thing I will say is that flank steak can be a little tough.  This was no exception.  A nicer cut of steak would have made this less of a chore to cut and eat.

Ah, but I came up with an awesome thing to do with the leftovers.

cut up steak with broccoli and peanut sauce in small tortillas

This must be blurred because I was too excited to eat it.

I also had small tortillas on hand for the tostadas, so I heated up the steak and broccoli, piled it into tortillas, drizzled it with a little leftover sauce, and had asian steak tacos.  These were so good.  Plus, once you’re eating it with your hands and teeth, the difficulty cutting it with a knife isn’t an issue any more.

Crispy shrimp with tartar sauce and red-cabbage slaw

shrimp, lemon wedges, red cabbage slaw, tartar sauce and a beer

Is your mouth watering? Mine is.

Get ready to hear me gush.  D and I keep an index card of all of our favorite Everyday Food recipes.  It acts as a sort of index, but not every recipe makes it on there.  Only the best.  Let me put it this way: There are 98 issues, and we have maybe 20 recipes on that index card.  This recipe is index card worthy.

What makes it so special is the breading on those shrimp.  I’m the first one to be suspicious of the idea that baked things can taste just like something that’s fried.  I’m not going to go quite that far.  However, this is as close as you can get to crispy fried shrimp without busting out the oil.  I’ll stand by that.  The slaw is also lovely.  It’s just Dijon mustard, oil, and lemon juice with the red onion and cabbage.  That would be good on its own.  You could bring that to a picnic and feel like a hero.  The tartar sauce is nice.  It reminds me of the ersatz tartar sauce we used to make when I was a kid to go with fish sticks, mayonnaise and pickle relish.  This is obviously classier: chopped pickles, fresh parsley, fresh lemon juice…  The shrimp is the real star.  It’s even worth buying panko crumbs for even though you KNOW you’re never going to use that stuff again until it gets stale.

I didn’t make this 1/2 in the morning, 1/2 in the evening or over two days or anything.  It doesn’t take too long to do in one evening.

Black bean tostadas with corn relish

Topped with the corn and avocado

Topped with the corn and avocado

I can sum this one up quite quickly: lots of work for little reward.  I did this one all in one night also.  Taking care of the corn relish, veggie prep, and cheese ahead of time would have saved some effort.  I’ll grant them that.

tortilla, beans, cheese (waiting on vegetables)

tortilla, beans, cheese (waiting on vegetables)

This just isn’t a very special recipe.  It reminds me of the Jim Gaffigan routine about working at a Mexican restaurant in Iowa.  “What’s a tostada?”  “Tortilla, meat, cheese, vegetables?”  “What are tacos?” “Tortilla, meat, cheese, vegetables”  Change that to tortilla, beans, cheese, vegetables, and that’s what we have here.  It’s just nothing to write home about.