(July 10, 2018)
Christos y Moros*
with cornbread and tossed salad –
hog jowl bacon!
- (Christos Y Moros: cuban black beans (turtle beans) and Rice…a pound of legumes, a cup of raw rice, each cooked separately: the beans with a half large bell pepper, black pepper and salt when the beans are soft. I add jalapeno, oregano, epazote and whole black peppercorns, finishing just before service with either sherry or red wine vinegar. The rice: 1 C white or brown. If white, long grain. 1/4 tsp kosher salt, 1 TB butter, bring 2 C water to a boil – add salt and butter and when butter looks melted mostly dump in rice. Stir well. Reduce heat to near nothing and cover. Book says 20 minutes. I let my nose tell me. I break more rules when I look and insert fork: if too toothy, add more water and recover. Turn off beans. They’ll keep. A teacup of cooked rice surrounded by the beans and broth make a fancy presentation, especially with a few round of jalapeno and some shredded spring onions (both white and gree tops) with a parsley garnish. Serve with cut rounds of baquette. Pan Cubano too airy. The cornbread is both sopping-capable and desert. I put in diced hot peppers, sauteed still uncolored onion chunks and bacon rinds and bits up to chunk size. Cerveza or a crisp white wine. Take two of each if you have a big bowl. The salad can be anything from a quartered head of iceberg to something with more substantial greenery. Get not too fancy. The beans and rice will resent.)