Tag Archives: chiles

papas pastores

papas in bowl

in honor of a diana kennedy event i’m going to tonight, i give you papas pastores, or shepard’s potatoes, one of her recipes that i’ve been making for years. and boy, are they good. addictive, really, so go ahead and make extra ‘cos you’ll sure wish you had. these are eaten primarily as a snack in mexico, but i serve ’em with grilled steak. it is an outrageously fantastic pairing due to the freshness of the lime in the potatoes. this recipe comes from her cookbook ‘My Mexico’, which came out about 10 years ago.  i was introduced to her by my old friend jack who gave me an original print of her first book ‘The Cuisines of Mexico’, which came out in 1972. it is autographed for someone named scott. maybe i’ll take it tonight and have her cross out scott and write in steph instead! (hey, same amount of letters…).

papas-frying

for those that are not familiar with her work, diana kennedy is said to be the julia child of mexico. she also has some friends (ever heard of fonda san miguel?)and a residence in austin, so we are graced with her presence quite frequently. she is a purist, by all accounts (say ‘no more chips ‘n’ salsa’ like joan crawford says ‘no more wire hangers’), and sometimes i feel guilty when i can’t find fresh epizote or powdered tequesquite and i have to make do. i really do prefer to cook and bake without the aid of esoteric ingredients, but sometimes it’s worth it to go the extra mile when it comes to authenticity. because of her, i now know what to do with all those wrinkled peppers, spices, and other weird lookin’ sundries at my hispanic grocer.

papas-ingredients

papas pastores (serves 4 as a side dish, 6-8 as a snack)

adapted from diana kennedy

1 pound very small new potatoes*

2 tbsp olive oil

salt to taste

1/3 cup finely chopped white onion

1 garlic clove

3 serrano chiles, finely chopped (seed and ribs removed if you prefer less picante)

1/2 cup roughly chopped cilantro

3 tbsp fresh lime juice

1 cup water

*if potatoes are on the large size, just cut them in haves or quarters–these were grown by my good friends at copper dog farms. a bio of them is coming soon!

heat oil over medium high heat in a large heavy pan. add potatoes and sprinkle with salt, shaking pan from time to time until potatoes skins begin to wrinkle and brown. add onion, garlic, and chiles, saute 3 minutes longer, stirring frequently. add cilantro and lime juice and continue sauteing for 1 minute longer. add water and cover the pan. cook over low heat until potatoes are tender and almost all the liquid has evaporated.

post script photo:

me & d

Advertisements

3 Comments

Filed under appetizer, mexican, side dish

smoky goodness

smoky-baked-beans

looking around for something to compliment a slowly smoked sunday brisket,  I came across these super smoky beans that caught my eye, not to mention teased my palate. plus i had just about everything i needed already on hand, with the exception of the barbeque sauce. we often make our own, but i was feeling lazy so went and picked up some stubb’s barbeque sauce at the corner store. lucky us, living in texas. we LOVE barbeque. we even had our wedding catered by the salt lick.

it starts off with freshly cooked beans. use canned if you must, but the toothsome-ness of  homemade really makes this dish. you can read about the virtue of making homemade beans and get a primer on quick-soaking and cooking beans here.

raw-small-white-beans

the next step requires the services of small can that packs a big wallop: chipotle peppers in adobo sauce. these are red jalapenos that have been smoked and packed in the spiciest, smokiest, sweetest tomatoey sauce that you can imagine.

chipotles

add in some other goodies and the whole mess gets popped in the oven for about an hour. it should look a little soupy when it goes in, like the picture below, or else it’ll end up too dry in the end. there were only a few of us eating, so i halved the recipe and still had enough for the meal and 3-4 lunches.

unbaked-beans

hot & smoky baked beans (adapted from bon appetit)

3-4 bacon slices, finely chopped (we used our own! will be posting soon!)

1 1/2 cups onion, finely chopped

1 1/4 cups your favorite barbecue sauce

3/4 cup dark beer-i used saint arnold winter stout

1/4 cup mild-flavored (light) molasses

3 tablespoons Dijon mustard

3 tablespoons (packed) dark brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1-2 minced canned chipotle chilies, depending on your taste*

5-6 cups (1 lb dry) fresh cooked  great northern or other white beans (or 4  -16 ounce canned beans, rinsed and drained)

*be careful– for half of this recipe, i used one pepper and a bit of the sauce from the can of peppers and one taster proclaimed it as “a little too hot”.

 

preheat oven to 350°F. cook bacon and onion in large skillet over medium heat until crisp. add next 7 ingredients to bowl and whisk to blend. whisk in chipotle chilies, depending on spiciness desired. stir in beans. transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.

Leave a comment

Filed under beans, side dish