Cuban Beans and Rice

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This is yet another variation of the classic and popular dish, black beans and rice or “Moors and Christians.” The recipe gets its name from the black of the beans and white of the rice. Not only a great entree, it can also be used as a filling for tacos and for burritos. Red kidney beans can be substituted in the recipe for a slightly different taste.

Ingredients

2 tablespoons olive oil
1 medium onion, cut in wedges and separated
1 small green bell pepper, cut in strips
2 cloves garlic, minced
2 habanero chiles, minced
1/4 cup tomato paste
2 bay leaves
2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 cup long-grain raw white rice
1 small tomato, cut into wedges
1 15-ounce can black beans, drained and liquid reserved
Salt to taste

Instructions

Heat the oil in a large saucepan over medium heat. Saute the onion, bell pepper, garlic, and habanero in the oil until the onions are softened, about 3 to 5 minutes. Add the tomato paste, bay leaves, thyme and black pepper.
Add the rice to the pan and saute until the rice becomes opaque. Stir in the tomato and beans.
Pour the bean liquid into a measuring cup and add enough water to make 2 2 cups. Add to the rice and bean mixture, stirring once. Cover the pan and cook on low for 35 to 40 minutes, or until the liquid is absorbed and the rice is done.
To serve, remove the bay leaves and ladle onto a platter and serve with warmed flour tortillas.

Peach-Blossom-Pie

Peach Blossom Pie

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This recipe appeared in the article “Retro-Grilling” by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. So named because the halved peaches resemble flowers, this dessert is a classic from the ’50s.  It can be served with ice cream or whipped cream.

Ingredients

3 to 4 peaches, depending on size
1 unbaked 9-inch pie shell, chilled
2 eggs, beaten
1 cup milk
3/4 cup sugar
1 tablespoon flour
Pinch salt
3 drops almond extract

Instructions

Preheat the oven to 400 degrees F.

Peel the peaches, remove the pits, and cut them in half.  Arrange them cut side up in the pie shell.  In a bowl, combine the eggs, milk, sugar, flour, and almond extract.  Pour this mixture over the peach halves.  Bake for 10 minutes, then reduce the heat to 325 degrees and continue baking for about 35 minutes or until a sharp knife inserted into the custard comes out clean.  Serve either warm or cold.

Fiery Groundnut Chop (Chicken and Peanut Stew)

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The use of peanuts, also called groundnuts, in soups and stews is common over all of Africa but is especially popular in the west. “Chop” is African slang meaning food or a meal. The vegetables in this stew can be varied to suit your tastes; if you do, however, eliminate the okra it will alter the consistency of the sauce. The important step to remember in preparing this soup or stew is to mix some of the broth with the peanut butter before adding to the soup to keep it from curdling and breaking apart.

Ingredients

  • 4 to 6 pieces of chicken, such as legs or thighs

  • 1 tablespoon ground ginger

  • 3 tablespoons peanut oil, or substitute vegetable oil

  • 1 medium onion, chopped

  • 3 to 4 jalapenos, stems and seeds removed, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon minced ginger

  • 1 tablespoon hot curry powder

  • Pinch ground cumin

  • 1 cup canned crushed tomatoes

  • 3 cups chicken broth

  • 1 cup diced yams or potatoes

  • 1 cup frozen okra or green beans

  • 1 cup smooth peanut butter

  • Salt and freshly ground black pepper

  • 1/4 cup chopped salted peanuts

Instructions

Rub the ground ginger over the chicken pieces.

In a heavy casserole, heat the oil over medium heat until hot. Add the chicken and brown, turning frequently so they don’t burn. Remove and keep warm.

Pour off all but a tablespoon of the oil, add the onions and saute for 3 to 4 minutes, scraping the browned pieces from the bottom of the pan. Add the jalapenos, garlic, and ginger and saute for a couple of minutes, until the onions are lightly browned. Add the curry powder and cook, stirring constantly, until fragrant, about 2 minutes.

Add the tomatoes and 1 cup of the broth. Raise the heat and bring to a boil, scraping any remaining bits and pieces from the bottom of the pot. Reduce the heat, add the remaining broth and chicken pieces, and simmer uncovered for 30 minutes. Add the yams and okra and continue to simmer until the vegetables are just tender and the chicken is done, about 20 to 30 minutes. Add more broth and water if needed.

Mix the peanut butter with 1 cup of cold water to make a smooth paste. Add 1/2 cup of stew liquid to the paste and mix well. Stir this mixture into the stew and continue simmering until the stew is hot and the chicken is done.

Taco Sauce with Green Chile

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In addition to tacos, this simple sauce goes well with a variety of foods such as eggs and hamburgers. Before serving, try adding spices such as oregano, cinnamon, ground cloves, or cumin. For a hotter sauce, substitute jalapeños for the green chile.

Ingredients

  • 3 cups chopped green New Mexican chile, roasted, peeled, seeds and stems removed

  • 3 cups peeled, chopped tomatoes

  • 3/4 cup chopped onion

  • 1½ teaspoons salt

  • 3 cloves garlic, minced

  • 1½ cups vinegar

Instructions

Combine all the ingredients in a pan, bring to a boil, cover, and simmer for 20 minutes.

Pack in hot, clean, sterilized jars, being sure to use all the liquid. Process according to the instructions above.