Poor man caviar

January 28, 2014

If you’re not in the 1% bracket and can’t afford caviar and toast points, I have a southern replacement. CORN BREAD AND PINTO BEANS! YEE HA! Ok, coming off my carb high… Cornbread has got to be one of the simplest “breads” to make. There’s no rise time involved. A few simple ingredients, a hot pan, a hot oven and 30 minutes later you have a “loaf”. I used Pioneer brand cornmeal. I tried using Bob’s course ground cornmeal, but I could never get it to incorporate the other ingredients in a recipe, so I went with a finer grind of cornmeal. I used the recipe that’s on the cornmeal bag, but unfortunately they don’t have it listed on their website.

imageFresh out of the iron skillet that was greased with black forest bacon fat.

imageNot the best photo because I was hungry, but here’s how I like my cornbread-split, buttered, and smothered with pinto beans.

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Lunch at Casa Don

January 22, 2014

Image

It lives!

It’s been a while. Just for grins I thought I’d update this blog. Today’s lunch was pretty easy to assemble. I had a stack of corn tortillas that I decided to fresh fry crisp in moderately heated canola oil. I tend to overheat oil for frying, but I think I got it right this time. I had on hand some homemade chili (grass fed ground beef, red onion, crushed and minced garlic, chili powder, cumin seeds, tomato paste, catsup, Kosher salt, fresh ground black pepper, filtered water) and some homemade Pinto beans that were brined overnight in salted, filtered water (pintos, red onion, chili powder, cumin seeds, catsup {see a pattern?}. Topped it with mixed baby greens and some fresh cilantro and freshly grated sharp cheddar cheese and a drizzle of extra virgin Spanish olive oil.