“Today’s Menu”


(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.)

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