Salsa Beans with Bell Peppers and Anaheim Chilies

We're having a big family potluck barbecue this weekend and I volunteered to make a batch of beans for the barbecue. It's pretty common our area to serve Santa Maria-style barbecued beef tri-tip, pinquito chili beans, and garlic french bread at a barbecue. You just can't beat good beef tri-tip cooked slow over an oak barbecue pit. 

One of my brothers-in-law, Don, used to make a good salsa bean recipe using Sun Vista canned pinto beans, Ortega tomato salsa and Italian stewed tomatoes. He was very brand-specific. He would add browned hamburger with onions and green bell peppers. He used a special seasoning salt blend that a friend of his concocted, and we always kept a supply of "Fiscalini's seasoning" on hand and used it for everything. Its kind of like Lawry's, but with more salt, pepper and granulated garlic.

Another brother-in-law, Gary, made the traditional Santa Maria-style pinqinto beans, using the small pintos, but that was a whole other batch of beans. He used dried pinquitos to start with, and it was an all day affair. http://americanfood.about.com/od/saladsandsidedishes/r/Santa_Maria_Beans.htm

I use to make my own version of the first kind of salsa chili beans in large quantities for all our family barbecues when my kids were growing up, but nowadays the dynamics of the family have changed and we don't have big family barbecues every weekend like we use too. The trick is, when making beans for a crowd they can't be too hot, but they need to have flavor. When I make beans these days, I can make smaller batches and experiment a lot.

I prefer making chili with black beans, because they have more fiber and I like the taste better than pinto beans. I will mix some black beans in with the pintos for this batch, mostly for color. Also, I recently acquired another local rancher's seasoning blend (Perozzi family), which is similar to Santa Maria-style seasoning, but a little heavier on the pepper and garlic. So this weekend I am going to make a batch of salsa beans, sans hamburger meat, and heavy on the onions and bell peppers, for our family picnic. I want to keep it vegetarian for the non-meat eaters in our clan. My audacious barbecue-master brother will be barbecuing enough beef and chicken to satisfy the meat lovers. He is barbecuing a whole top block, or "sirloin", for the big day, along with his specialty chicken thighs.

Anyway, I got my basic ingredients: Ranch-style pinto beans, black beans, and salsa. It's not Ortega salsa, but I couldn't find any of that. I don't have any Italian stewed tomatoes, either, so I plan to add a can of diced tomatoes and a big pinch of dried Italian seasoning. I began by dicing an onion and a bell pepper. I first tasted, then chopped up one of the other peppers that came in our SLO Veg box this week. I am not sure what kind of pepper it is, but its not a jalapeno or a serrano or a Fresno chili. I got a few of those, also, but they are not for this batch of beans. I think the ones I used are just called green chili peppers, or Anaheim chilies. Pretty mild, like the diced Ortega chilies in a can, which is what I used when I don't have fresh chilies. http://phoenix.about.com/od/foodanddrink/ss/chilepepper_8.htm?utm_term=types%20of%20green%20peppers&utm_content=p1-main-3-title&utm_medium=sem&utm_source=msn&utm_campaign=adid-5f316501-8c25-43a5-8e64-299d7923322f-0-ab_msb_ocode-5995

I pre-fried the onions and peppers until they were soft and slightly browned to bring out a lot of flavors. Then I simply open my cans of beans, drained off some of the liquid, and pour them into the crock pot. I will add diced tomatoes, some salsa and a tablespoon of tomato paste and stir it all together and let it cook low and slow until it is time to eat. Everyone always like these beans, and it can't get much easier.

My recipe is:

1 yellow onion, diced

1 Anaheim green chilies, diced

1 green bell pepper

2 cloves garlic, minced

1 gallon pinto beans, UN-drained

(I used ranch-style today, because I like their sauce)

1 28-oz can black beans, drained

1 cup canned salsa

1 15-oz can diced tomatoes

1 tablespoon dried Italian seasoning

1 teaspoon chili powder

1-2 teaspoons seasoning blend (I used Perozzi's private blend. You can use Lawry's  or Santa Maria-style seasoning)

Empty crock? Does that mean they liked it???

Penne with Pesto alla Trapanese

Almonds and tomatoes! Blend that into a fresh pesto for a quick pasta meal that is low in calories, yet hearty and delicious.

I found this recipe in a magazine a couple of years ago. Actually, I think I found it in Men's Health Magazine, one of my husband's favorites. The recipe comes from a Lidia Bastianich, host of Lidia's Italy. I have never seen the show, but she is quoted in the magazine article as saying, "This recipe brings me back to Sicily and the friend who taught me this new version of pesto with almonds. It's quick, simple and easy to clean up!" It sounded like the perfect weeknight meals I could make in minutes, and I loved it from the very first go.

You know, I think I will look Lidia up on the internet. Maybe I should start watching her show if it is still on... Okay, I am reading her bio now. http://www.pbs.org/food/chefs/lidia-bastianich/ I guess she is pretty reknown...I feel like I have been living under a rock now or something. She has a major NYC restaurant with her son and rock star chef Mario Batali as partners, plus she has jars of pasta sauce for sale with her picture on it and all. I really need to get out more. Sigh!!!

Now that I have some lovely tomatoes (Roma, cherry & red) from SLO Veg and all the other required fresh ingredients, I am thinking about this pesto. The key is to blend, pour onto hot pasta, and eat...no waiting. That's Pesto alla Trapanese at its best! Its gonna be our workout night go-to dinner.

Tonight I also cooked some opah fish seasoned with lemon pepper and coarse sea salt in butter and served it alongside the pesto pasta, which was linguine, not penne. Tomatoes, garlic, parmesan cheese and fish... I'd say that's about as Mediterranean as it gets!

Pesto with Pesto alla Trapanese

3/4 lb. penne rigate pasta
1/2 lb. cherry tomatoes, very ripe and sweet
8 large, fresh basil leaves
2 Tbsp. unsalted roasted almonds
1 large garlic clove, crushed and peeled
1/4 tsp. crushed red pepper
1/4 tsp. sea salt
1/4 cup extra virgin olive oil
1/4 cup freshly grated parmesan cheese

1. Cook pasta according to package directions until al dente.
2. While pasta cooks, rinse the tomatoes and basil and pat dry.
3. Place the tomatoes in a blender or food processor, followed by the basil, almonds, garlic, red pepper flakes, and salt. Blend for a minute or more into a fine puree; scrape down the bowl and blend again if any large pieces are left.
4. With the machine still running, add the olive oil in a steady steam to emulsify into a thick paste.
5. Scrape the pesto into a big bowl. Drop drained pasta onto the pesto. Toss quickly to coat the pasta, sprinkle on cheese, and toss again. Serve immediately in bowls.

Fish with Fruit Salsa

Making some fish tacos tonight! We received some lovely Pacific Grenedier in our weekly delivery from SLO Veg. They have a co-op thing going with SLO Fresh Catch, so we also get a pound of fresh-caught ocean fish from local fishermen delivered with our vegies and fruits each week. Since we got more peaches and some nice green "Pitron" spicy peppers in the box, I decided to make this version of Pacific Grenadier with Fruit Salsa from the SLOfreshcatch.com website. I never heard of Pitron peppers before, however, I can tell you they are spicy! Glad I roasted them a bit first. We are gonna need that beer tonight!

I rounded out the dinner with corn tortilla chips, roasted broccoli and yellow squash, and black beans straight out of a can. The broccoli and squash was simply drizzled with olive oil, sprinkled with coarse sea salt, and roasted in a 400 degree oven for 25 minutes. I love roasting vegies, because it brings out a whole new flavor diminsion and makes them so scrumptious!

http://www.slofreshcatch.com/august-6-8-2013-pacific-grenadier-with-fruit-salsa-caught-by-captain-le/

I borrowed the recipe from SLO Fresh Catch and decided to make some tacos out of it. Tacos, chips  and beer...we ought to be able to eat a lot of fruit salsa that way. 

I burned the outer skin of the pepper right on my gas stove top. I turned the flame up high and kept turning the pepper with tongs. Blackened that puppy all the way around and then scrapped off as much of the burnt stuff as I could before chopping the pepper into small bits.

Here is Captain Le's recipe:

Blackened Grenadier with Fruit Salsa (serves four)
Blackening Rub ( or use your favorite one from the grocery store)

• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon brown sugar
• 1 tablespoon vegetable or other                                                                           flavorless oil

Mix all ingredients in a small bowl and stir to combine a paste.
Fruit  Salsa:

• 1 mango, or peach or nectarine peeled, pitted and diced (about 1 cup)
• 1 tablespoon finely diced red onion
• 1/8 cup diced red or green bell pepper
• 1/2 jalapeno, seeded and diced
• juice of 1 lime
• pinch of salt…or more to taste
• 3 tablespoons fresh cilantro; chopped

Mix all ingredients in a medium bowl and stir to combine. Can be made a few hours ahead. Taste just before serving and adjust seasoning as needed.
Blackened Grenadier:

• 1 lb. fresh fish, cut into 4 servings

Preheat oven to 400F degrees.
To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture.
Rub the blackening paste on one side of the fish.
Pour a small amount of vegetable oil into a large saute pan and heat over medium-high heat. When pan is nice and hot, carefully place fish into preheated pan. Sear on both sides for 2-3 minutes each side. Remove fish from pan and place onto a cookie sheet lined with tinfoil. Place pan into preheated oven and bake for 10-15 minutes or until cod is cooked through.
 Remove pan from oven and place fish on top of steamed rice or whatever you’re serving. Top fish with salsa, a lime wedge and extra cilantro.

Fish Taco with Fruit Salsa, black beans and roasted broccoli and yellow squash on the side.

Chunky Beef Chili in the Crock Pot

Even though it was our day off, we had lots to do today! But I woke up thinking about dinner and decided to use the leftover beef tri-tip for a chili base. I looked in my refrigerator to see what was available to add into it. Let's see, there were onions, garlic and bell pepper--pretty much the holy trinity of every dish. If we were in New Orleans, the holy trinity would include celery, but we are not, and my boys don't care for celery anyhow, so its all good!

I always have to refer to some recipes lately for ideas, even though I can't seem to follow any exactly anymore. Here is one from Bobby Flay: http://www.foodnetwork.com/recipes/bobby-flay/red-beef-chili-recipe/index.html. Of course, when I looked at that and saw it called for at least four different chilli powders, I nixed it. I only have two or three chili powders on hand, and that it getting crazy! Hmm, Tyler Florence? http://www.foodnetwork.com/recipes/beef-chili-recipe/index.html. That one is getting warmer, but I don't have any ancho chili powder, I just have regular red, pasilla and some chipotle powder. His recipe calls for chipotle chilies. I guess I could just use the powder...okay, nothing to exotic here. Just go!

But now that you are curious, here is a website for different chili powders that gives a bit of an explanation of the different types:

http://www.myspicesage.com/ancho-chile-powder-p-478.html?s_kwcid=TC|8504|chili%20powder||S|e|19044879482&gclid=CKS_5tL-2rgCFQ9eQgodSWUAGQ

I began by dicing an onion, a green bell pepper that came in our SLO Veg tote last week, and mashing up several cloves of garlic. This chili was going to include beef and beans, so it could stand up to all the garlic, and I had a whole bag full of peeled garlic ready to go here. I like to saute the vegetables in a little oil first, then add them to the crock pot with a can of Rotel diced tomatoes and green chilies, another can of plain diced tomatoes, and some beef boullion and water. I added a little bit of red and chipoltle chili powders, some coarse salt and black pepper. Then I cubed the leftover beef tri-tip and added it to the pot. I set it for low and let that cook while we did some yard chores and Lee changed the oil on my car. Later, about an hour before it would be time to eat, I will add in some canned pinto beans. Sometimes I add black beans, kidney beans, or other beans, but today I just feel like plain old pintos.

Beef, tomatoes, green bell peppers and onions are the base for this crock pot chili. Beans get added in later.

BASIL! Bruschetta and Grilled Basil Chicken

I did the olive oil and garlic thing and toasted the bread, then spread on some farmer's cheese mixed with basil, topped it with a salted tomato and heated it all up for another 5 minutes. So fresh and hot and delicious!

What's for dinner tonight? Hmmm...I have a loaf of sourdough sliced bread and some chicken breasts in the freezer, I have cheese (provolone slices), and I have TOMATOES and fresh BASIL! That'll work. Yeah Baby!

Okay, so I planned to make the recipe below, but then I discovered the provolone had disappeared! (That happens...) So I found my recipe for Tomato-Basil Bruschetta with a farmer's cheese mix from Bobby Flay's collection. I have several binders full of recipes I really like that I have found online and this is one I always go to. I will share both recipes, Bobby's and SLO Veg's. Oh, and I didn't really have any farmer's cheese on hand, but I did have some Mexican Ranchero cheese. Kind of soft and a little crumbly...it will work!

We munched on this appetizer while enjoying a beer and talking out the day. Then I cooked the chicken and steamed the vegetables. They were simply cut up vegies (broccoli, carrots, sweet peppers, green onion) with a sprig of lemon basil on top, steamed in the microwave in Lee's steamer thingy and topped with some butter and coarse salt. I think we ate dinner around 9 pm....sigh! The chicken was really, really good, by the way.

Note: Lee and I met in 2005. When I got him, he had some cooking utensils: a garlic press, a microwave steamer, a crock pot, an Oster Kitchen Center and four...count 'em, four! pizza cutters. Also a bunch of dull knives. I still want a new set of kitchen knives. I love that he had the Oster thing, because I had one in years past and burnt the motor up...twice, or maybe three times.

http://www.foodnetwork.com/recipes/bobby-flay/black-pepper-basil-farmers-cheese-bruschetta-with-tomato-recipe/index.html

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Recipes from SLO Veg


Baked Caprese Salad (Roma Tomatoes/Basil ) 

Servings: 10-12 Appetizer's Level: Easy  Cook Time: 25 Min

Ingredients
1 loaf baguette, cut into 1/2-inch 
  thick slices (about 30 to 36 slices) 
1/4 cup extra-virgin olive oil 
Salt and freshly ground black pepper 
5 Roma tomatoes, sliced 
1 1/4 pounds fresh mozzarella, sliced 
1 bunch fresh basil leaves, stemmed 

Directions: Preheat the oven to 450 degrees F. Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes. Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.

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Basil Grilled Chicken (Basil) 

Servings: 4 Level: Easy  Cook Time: 20 Minutes
Ingredients:

3/4 teaspoon coarsely ground black pepper 
4 skinned chicken breast halves 
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves 
1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature 
1 tablespoon grated Parmesan 
1/4 teaspoon garlic powder 
1/8 teaspoon salt 
1/8 teaspoon pepper 
Fresh basil springs, optional 

Directions: Prepare charcoal grill. Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside. Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture. Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.  

I decided to pound the chicken breasts into a flatter filet so they would cook faster and more evenly. Turned out good!