My absolute favorite thing to cook, and to eat, is Mexican Food, Tex-Mex, Southwestern, anything along those lines. So after last week's labor intensive Julia recipe, I went with an old favorite, Grilled Chicken marinated with Chitpotle-Lime Sauce, and served it with Black Bean Sauce. Topped with Chevy's Fire-roasted Salsa, and some Spanish Rice. The Griller grilled the tomatoes and the jalapeno's, thus making this a very easy recipe for me. Except for the part where all the rice spilled on the floor. Still finding those two hours later! Not even the dogs bothered with that! Dessert was a car ride away to Red Mango Yogurt. Pomegranate Frozen Yogurt. Good stuff.
Chevy's Fire-Roasted Salsa
from Top Secret Restaurant Recipes 2 by Todd Wilbur
Source: Perrys' Plate
6 medium tomatoes
6-8 jalapenos (I use 2-3)
1/4 medium Spanish or Yellow onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons liquid mesquite smoke (I omitted)
Preheat grill on high. Remove stems from tomatoes, then rub some oil over each. Leave stems on jalapenos and rub oil on them, too.
Place tomatoes on grill. After about 10 minutes, add the jalapenos. In about 10 minutes, turn the tomatoes and peppers. When almost all of the surface of the peppers are black, remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Remove from grill to a bowl.
Remove skin from tomatoes and place in a food processor. Pinch the stem end from each pepper, remove any skin that has burned, and place into food processor with tomatoes.
Add remaining ingredients and puree on high for 5-10 seconds. Chill for several hours or overnight before serving. Makes about 2 cups.
Black Bean Sauce
adapted from Simply Recipes
3 cans black beans, drained, rinsed
1 quart chicken stock)
2 bay leaves
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Add any other chili powder you like, Ancho, Pasilla, Guajillo
Some cilantro, use a bunch or less, to taste (we like less!)
Salt and freshly ground pepper to taste
Prepare Black Bean Sauce while chicken is marinating. Place 2 of the 3 cans of the beans in a soup pan, and add all the ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for about 1 1/2 hours. Add additional chicken stock if needed. Remove the bay leaves, and then puree to a smooth consistency with an immersion blender. You can use a food processor or blender as well. Add the last can of beans and stir in, simmer for about 20-30 more minutes, then serve, with grilled chicken.
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup plain tomato sauce, or canned diced tomatoes or Rotel Tomatoes with green chilies
3 cloves minced garlic (or a little less than 1 teaspoon powdered)
1/4 medium onion (or a little less than 1 teaspoon powdered)
2 tablespoons oil
Red pepper, diced
In a medium sauce pan, heat oil over medium heat. Add in the red pepper, garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce. Stir and bring to a boil. Turn the heat to low and cover. Let it simmer for 20 - 25 minutes until there's is no liquid and fluff with a fork.