Lions Mane y Salsa

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

With the drinks and the rose from the yard…

This one will get made again!

BBQ Pink Oyster Mushroom Sandwiches

Last weekend the Palm Springs Farmers Market granted me Pink Oyster Mushrooms from Canyon Creek Mushrooms. I was lucky as we slept in and they had two bags of mushrooms left—one was the pink. After hunting recipes I settled on the caramelized bbq sandwiches

I loved these! Carmelize them in a hot pan with some spicy seasonings…and toss in bbq sauce and then sauté them quickly again.

Here’s how they start:

Here is the last sauté before they hit the toast:

I used my favorite bbq sauce from We Love Jam

And I plated these beauties with a coleslaw

I’m gonna do this again. It’s a lot of low and slow time getting a nice caramelization but well worth it!

White Chili

White Chili

This white chili came out a little yellow thanks to homemade low sodium “chicken broth.” It can be made vegan my omitting the sour cream and cheese or by swapping in plant based version.

I cooked my beans and assembled my ingredients (note, I saved my bean cooking broth for use back in the chili).

Not pictured is my broth blend and the mushrooms. I sautéed onion chopped onion in olive oil, adding in one yellow bell chopped, one anaheim chopped with some salt, the pepper blends shown and a touch of the oregano Indio. After everything sautéed I added 1/2 the bag of corn and 8 ounces of chopped mushrooms and let it all sautéed until the mushrooms were cooked. Then I added in my bean broth, my low sodium “chicken” broth and water. Here I added in another teaspoon or so of the oregano Indio and let it simmer about 30 minutes. Garnished with radish, cilantro, cheese and sour cream.

One note about the oregano Indio.

This treasure of from my newly discovered Rancho Gordo in Napa. This oregano is grown for them as a partnership with an organization in Mexico. It’s more earthy than Mexican oregano and lacks the citrus notes. I like it.

Wow! The time has passed

I guess my last post was 9/27/2020 which basically means I shut down during the pandemic…

But I have moved, changed jobs and getting accustomed to new ingredients so I’m back!

It’s all going to be vegetarian or pescatarian based as we have been doing just veg and fish for like a year and half now.

Happy new year to everyone and look out for new posts this week I hope!

Tomato pie…

I had planned a tomato tart but somehow i googled tomato pie and got buried with recipes. This one is a hybrid of all those i saw.

Im also working in more omega threes so you will see a cucumber dill salad with some anchovy filets….

The pie absolutely used a frozen gluten free crust…i hate making gf pie or pizza dough.