I soaked a batch of Rancho Gordo Corona Beans (which I see are sold out with a waitlist today — so I lucked out with my two bags.
This guys grow when soaked!
I cooked them with leftover cooking broth from the buckeye beans.
The broth is less clear than normal due to the cooking broth. These beans cook up to be nice and creamy with a flavor reminiscent of baked potato. Sautéed a batch with some beet greens as a seat for some mahi.
More corona bean stories to come! It’s a big batch.
Following on the success of the bbq pink mushrooms sandwiches, I thought my bag of mixed oyster mushrooms would be fantastic for Korean bbq mushrooms. i was kinda’ right. The pinks crisp up nicely but the other varieties aren’t a so crisp loving but they mostly get there
Following the other recipe. They were minimally spiced for this part, then when done I tossed them with some Flatiron Asian blend peppers, tamari, fish sauce, acid league’s liquid kimchi, liquid smoke.
Served it up with rice, butter lettuce leaves, kimchi, rice vinegar pickled daikon. I loved the mushroom marinade sauce so much I tossed it onto the broccoli rabe as well.
We made perfect wraps with the lettuce, mushroom and kimchi and I made reasonable pantry/fridge panchan
It started with me bumping into a recipe for pinto bean breakfast sausage….and then I saw piles of pinto bean sausages around. I decided on beans, mushrooms and garbanzo flour as a binder since I had that on hand. i started with some Rancho Gordo Buckeye Beans.
I processed the beans up, and finely chopped like a ploy d of mushrooms
After a nice cook down as far as they could go, I married the beans , some garbanzo flour, and the mushrooms with some Rancho Gordo Mexican Oregano, Penzey’s Justice, Deliciou vegan bacon seasoning, onion, garlic, salt. These guys became meatballs. They were wrapped in plastic. The ones I used, I steamed and the others are in the freezer.
After steaming, I sautéed them. I served them with my previously mentioned dried spaghetti squash, a summer squash melange and some homemade chimichurri
I had planned to create a post about my pinto bean meatballs I made last night but I thought the spaghetti squash would just get lost…and I ordered online from the company tonight.
A few months ago we were in Sprouts and I saw this package of dried spaghetti squash.
And it’s just been hanging around since. Yesterday I had focused so hard one the pinto bean meatballs that I kinda neglected the rest of the dish. I threw some squash in a pan because it needed used…then I remembered the dried spaghetti squash and busted it out to soak. Once done, it sautéed nicely before being buried with toppings.
I don’t think it’s widely available but I ordered more online and some of their other products at Solely included fruit jerky, dried fruit and more of the spaghetti squash. I like their mission and their story so I was happy to order and share with you.
No idea what else to call this dish. It is 100 percent inspired by the tempeh y salsa recipe in La Vida Verde by Jocelyn Ramirez which I would never even have glanced at it had it not been for the amazing chicharrones en salsa at El Mirasol that Jim used to devour breakfast lunch or dinner back when we ate red meat. My dish started out with a batch of Rancho Gordo Buckeye beans made “the Rancho Gordo way.
I think took about 8 ounces of Lions Mane and did a fine dice and sautéed it until it became crisp but not burnt
I took half the finished drained buckeye beans and mashed them and then gave them the refried beans treatment with olive oil not lard and a splash of Mexican oregano.
I took two poblanos (1 for each of us) and seeded them by just a slit along the top. These were put in the toast setting on the airfryer on the medium setting. Once warm and pliable I stuffed them with leftover white rice that I flavored with Rancho Gordo Felicidad Chipotle Sauce. I set these in a warm oven to get themselves warm and let the flavors mingle.
Meanwhile I decided this was a good time to try the Adonis Spritz recipe found in Bon Appetit recently which I made in Ken whiskey glasses made as a collab with Mattel and Dragonglass
The plating went together like this:
Warm beans on the bottom of the pasta bowl, the chili stuffed with rice on top. I had put just a dab of cheese on both to melt while in the warm oven. I sprinkled the Lions Mane pieces (my chicharrones) on top, then drizzled a fire roasted salsa, then drizzled some Chema with sliced avocado on the side. Garnished with some tomato and cilantro
I defrosted some tilapia loin yesterday on accident so its getting used today. What to make, what to make…
First inspiration was refried black beans—i was home today so that was perfect. Alas, i have none, but i have a bounty of lentils. True to form those google searched resulted in a mexican inspired lentil salad.
We had mexican corn and zucchini
And a spice rubbed tilapia loin
And of course…margarita—-with our home grown grapefuit juice