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Posts Tagged ‘black beans’

A few nights ago Yuki and I went for a walk and realized that we were pretty hungry. The beauty of Chicago in the summer is the numerous al fresco options. We walked by Angels and Mariachis on Division and I remembered something my friend Chef John Caputo said about the place, “it’s tacos for gringos.” I happen to be a gringo, and I happen to love tacos. Mind you, he didn’t say they were good, so I had to find out for myself. Yuki’s quite frequently up for some tacos as well, so we grabbed a table outside and dined.

Pitchers of the House Margarita were on sale, so we got one. Typical bar margarita, not very strong and a little sweet. Oh well, it was hot out, the margarita was cold, I wasn’t gonna bitch too much. It was refreshing, I just prefer a little tequila in my margaritas.

The chips were freshly fried and nicely salted. The salsa, well, it was salsa. A tad sweet, not quite spicy enough, and very mediocre.

We split a tamale as an appetizer, that was a mistake. The texture was alright, but there was absolutely zero flavor! It was stuffed with slow simmer pork, but you wouldn’t know it without looking. The pork lacked seasoning, the masa lacked seasoning, even the sauce lacked seasoning. I told the waitress to let their chef know not to be afraid of serving a tamale with some flavor. She did remove it from our bill, but they should be ashamed to serve a tamale like that…blaspheme!

We also split a rice and beans plate. They were ok, but definitely not Mexican in flavor. The black beans I make at home are far better than these, but they were edible.

On to the tacos. They come 4 to a plate and are small, about 2-3 bites each. We decided to share three different orders. First was the short rib braised in red wine. It was actually pretty good. The beef was soft and tender while it had the right amount of seasoning, surprisingly after that tamale. Then we had the carnitas. Again, it was also pretty good. The pork was properly cooked and they topped it with matchsticks of carrots and pickled daikon, almost Vietnamese in flavor. It was a nice match for the pork. Last was the lobster. It was basically a seafood salad with lobster meat. Not bad, but not anything special that sings lobster. Could have easily have been crab or shrimp and you wouldn’t have noticed the difference.

The service was pretty good overall. I didn’t have to ask for that tamale to be removed from the bill. I just mentioned how bad it was and she did the right thing. Food came out at a nice pace as well.

All in all, I completely agree with Chef Caputo’s assessment that the place serves tacos for gringos. You really don’t need to say whether or not it’s good or bad as that statement pretty much says it all. While the tacos weren’t too bad at all, I don’t think I’ll jump out of my seat and rush back for more.

On a side note, I’m still very dissapointed that Andy’s Deli is no longer there. I still mourn when they sold the building, and having flavorless tamales served from the very space that used to sell the best tubes of smoked pork in town only makes me miss them more.

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Over the weekend a couple of our friends stopped by to meet Otis. They came bearing gifts. Flowers for mommy and a Rick Bayless cookbook for daddy, an autographed one nonetheless! The in-laws haven’t really experienced Mexican flavors since there really aren’t many Mexican ingredients available in Japan. While there are a few “Mexican Restaurants”, they’re really just simple mid-scale taquerias. Combine the cookbook, their lack of Mexican food experience, and the fact that Chicago hit 90 degrees yesterday and I really had no choice but to grill up some tasty tacos with all of the fixens.

Some of the dinner was right out of the Bayless cookbook (cilantro-lime dressing, jicama salad, and roasted tomatillo salsa), some was inspired by the Bayless cookbook (grilled pork and sweet potatoes where he used ancho instead of chipotle), and some is right out of my repertoire (chilled corn soup and simmered black beans).

First thing I made was the cilantro-lime dressing. I used 1/2 cup of cilantro, the zest from 1 lime and the juice from three, 1/2 jalapeno seeded and stemmed, 1/2 cup canola oil, and 1/4 cup olive oil.

I threw it all into my little blender and whipped it up! I seasoned it with a little salt and pepper, poured it into a glass jar, and let it sit in the fridge while I prepared the rest of the dinner.

Next, I made the corn soup. I cut the kernels off of 5 ears of corn, chopped up 2 garlic cloves, and diced 1/2 onion. I put it all into a pan with 1/2 cup of milk and 1/2 cup of water and brought it up to a low boil. I covered the pot and let it simmer over med-low heat for about 20 minutes. Then I let it cool down and poured it into my blender for a good puree. I seasoned it with salt and pepper and let it sit. Since I was serving it cool I didn’t need to reheat it or anything. I did pour it back into the pot so I could clean the blender for the next item.

For the roasted tomatillo salsa I husked, rinsed, and halved 4 tomatillos, pealed 2 garlic cloves, chopped the other half of the jalapeno, small diced 1/2 a small onion, and roughly chopped 1/3 cup of cilantro. I soaked the diced onion in cold water for 30 minutes to remove some of the sharpness.

In a hot, dry skillet I put the tomatillos (cut side down) and garlic in to roast, about 5-6 minutes per side.

Then I put everything except for the onions into the blender along with 1/4 cup of cold water and pureed it up. I poured it into a glass bowl and mixed in the rinsed onion. That went into the fridge until dinner time.

I opened up a 30 ounce can of black beans, rinsed them off, and placed them in a pot with 3 diced green onions, 1 minced garlic clove, and about 1/4 cup of water. I let it simmer for about 20 minutes and then seasoned with salt and pepper.

For the spice rub I used 1 teaspoon of dried oregano, 1/4 cup of chipotle (the chipotle I have has a little sugar mixed into the blend, otherwise I would have added a little), 2 tablespoons of apple cider vinegar, 2 tablespoons of canola oil, and 2 garlic cloves finely minced. I mixed it all together until it became a smooth paste.

I rubbed the chipotle paste all over a 1.5 pound pork loin and a large sweet potato that I had cut into 8 wedges.

I heated up the left side of my grill to med-high and the right side to med-low. I first put the pork loin over direct heat, fat-side down, for about 5 minutes to give it a nice crust. Then I moved it to the top rack, turned it over, and turned the heat down to med-low. At the same time I put the sweet potato wedges on the top rack over the right side. I closed the grill and let it go for about 15 minutes. Then I turned over the sweet potato wedges, covered the grill again, and let it go for another 10 minutes. When I took the meat off the grill I tented it with foil and let it rest for 10 minutes before slicing it up.

Look at that piece of swine! Doesn’t that just make your mouth water? I have to say, it might be the juiciest, most flavorful piece of pork I have ever grilled.

While the grill was going I put together a jicama salad. I peeled a medium jicama and then cut it into 1/4 inch width sticks. I tossed it in a large bowl with some watercress, chopped red leaf lettuce, and some of the cilantro-lime dressing.

When everything was ready I heated up some corn tortillas and laid everything out on the table. The corn soup got a drizzle of cilantro-lime dressing for garnish. We made tacos and drank beer and filled our bellies! Yuki’s parents were quite impressed with dinner. Honestly, so was I. Everything turned out fantastically! Thank you Mr. Bayless! And thank you Mr. Eirinberg!

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Very few things get my taste buds watering like a good taco. So when I asked Yuki what she wanted for dinner yesterday at breakfast and she said, “TACOS!”, I swear I was about to make love to her right there on top of our hard-boiled eggs. Tacos it is.

Before making the tacos I got my rice going. I rinsed 1.5 cups of white rice, poured in enough chicken stock to get the right amount of liquid (about 1 cup), and then tossed in 1/4 cup of thawed frozen peas and 1 diced carrot. I let it rest for a half hour and then started up the rice cooker.

When I make tacos at home I like to have both ground beef as well as black beans for a very fulfilling taco. I don’t cook them together though. Keeping them separate allows them to retain their own flavors for full enjoyment come tortilla time. With that, to make the beans I took 1 14oz can of black beans rinsed and drained, 4 green onions chopped, and 1/2 cup of chicken stock. I put it all in a small sauce pan, brought it up to a boil, covered it, turned the heat to med-low, and let it simmer together for about 15 minutes. I seasoned with salt and pepper before serving.

For the meat I used 1 pound of ground chuck, 1/4 onion diced, 2 garlic cloves minced, and 1 tablespoon of cumin (forgot to put in the photo).

I heated my pan and poured in just enough olive oil to lightly coat the bottom. I didn’t want the onion and garlic to stick, but the ground chuck is 20% fat so I didn’t want too much added oil. When the oil was hot I added the onion and let it sweat down for about 3 minutes. Then I added the garlic and let that go for another minute. After that came the beef. As I broke up the beef I seasoned it with the cumin, salt, and pepper. I constantly mixed it up so that it all cooked through and broke apart nicely. When it was finished cooking I poured most of the fat out leaving a little so that the meat didn’t dry out. After tasting it I decided to zest a lime and mix that into the meat. I set all of that aside and got the rest of the fixins ready.

I got out the cheddar cheese that was sitting in my cheese drawer, seeded and diced two tomatoes, diced an avocado and mixed it with the juice of a lime, cut up some red leaf lettuce, chopped up some cilantro, warmed up some corn tortillas, and roasted some sweet peppers at 350 degrees for about 20 minutes. Honestly, I had everything cut up and ready to go with the peppers roasting before I started the beans and beef.

I laid everything out on the table and we away we tacoed!

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Armed with a full slab of ribs left from Honey 1 BBQ I threw together a chili-like stew. After sitting in the fridge for a day they did get a little dry. That deep smoky meat was perfect to use.

I chopped up 1 red, 1 yellow, and 1 orange bell pepper, 1 carrot, 1 onion, I minced 3 cloves of garlic, soaked 1 cup of black beans for 1 hour after boiling for 2 minutes, 1 can of white kidney beans, 4 ounces of baby spinach, shredded the meat off 1/2 slab of ribs, the bbq sauce that came with the ribs, and used 2 cups of chicken stock.

In my large stock pot I heated up some olive oil and then sweated the peppers, onion, carrot, and garlic for about 8 minutes or so.

While that was going on I realized that I had 3 yukon gold potatoes sitting around. So, I skinned them, chopped them up, and added them to the pot. I let them cook for about 3 or 4 minutes before adding the chicken stock.

While the chicken stock was being brought up to a boil I noticed I had a couple of tomatoes. So, I chopped them up.

When the stock came to a slow boil I added the tomatoes along with the meat and let that simmer for about 8 minutes before adding all of the bean and the bbq sauce. I turned the heat to med-low, covered the pot, and let it go for about 15 minutes. Right before serving I added the spinach and stirred it in until it had all slightly wilted. Then I turned off the heat and served it.

I placed some toast in the bowl before scooping the stew in. Then I topped with some habanero-jack cheese and some sour cream. It tasted fantastic! I got 4 servings out of this and still have 1/2 slab of Honey 1 BBQ ribs left.

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This past Friday night Yuki and I had dinner with our friends Nick and Andrea. I was charged with finding a place that none of us had been to before. Yuki had mentioned a taste for tamales so I thought I’d find a Mexican joint. Since Nick and Andrea have travelled extensively through Mexico I knew it wouldn’t be hard to convince them to try Don Diablo with us. I believe Nick’s response was, “you had me at tamales”. So, we headed over the former Fonda Del Mar current Don Diablo, and we’re all damn glad we did.

It’s a little out of any gentrified neighborhood so there aren’t many people who know about it yet, but I think that will all change soon. Especially since it’s BYOB, keeping costs down.

The interior is very quaint. It has an exposed kitchen and the tables aren’t to close together that you’re bumping up against strangers. Music wasn’t too loud so you don’t have to shout in order to converse. The service was also pretty good. There was only one waitress, but with only 4 tables we never got antsy waiting for service.

Of course, we started with the tamales. Chicken filled and topped with a green sauce and some melted cheese. They put a lot of whole kernels in their masa which gave a little bit more sweetness to the dish. It took a couple of bites to get used to it, but after those couple of bites I found that I really enjoyed them. With two tamales per order we got two orders so that we each got our own.

The other appetizer we tried was the Quesadillas De Huitlacoche. You almost have to order huitlacoche whenever you see it because it’s such a delicacy with a great earthy flavor. That said, I don’t think they really showcased the huitlacoche all that much in these. With chihuahua cheese, epazote, and guacamole on the side the huitlacoche almost got lost. Don’t get me wrong, they were very good, but I wanted more huitlacoche flavor.

Nick and Andrea each ordered the Enchaladas De Pollo. They did so for the mole. It had a very deep chocolate flavor, but was smooth and delicious. Not an outstanding plate, but a very very good one.

I ordered Puerco en Mole. Really soft and perfectly cooked pork loin served in a green mole with pumpkin seeds. The mole was very light which was nice because it didn’t overpower the pork flavor. It also came with garlic mashed potatoes with melted cheese. Another very very good dish.

Ah, the piece de resistance! Yuki ordered the Cochinita Pibil. Slow cooked pork shoulder cooked in a banana leaf and served with black beans, pickled onions, and a spicy habanero salsa. This was one of the best pork dishes I have ever eaten in Chicago. If it were socially acceptable I would dress myself in cochinita pibil and prance about town. The pork was fall-apart tender full of flavor. The pickled onion just explodes in your mouth. The beans add substance. The habanero salsa was the perfect level of spice, a slow burn that coats your mouth but isn’t overpowering and makes you want to come back for more. This dish was truly impressive.

We kind of shared three desserts. Coconut Flan was one of them. It was a little thick, but had a great flavor.

Mango sorbet, nice and light with a great natural sweetness.

And a Pecan Pie with vanilla ice cream, not really what I think of when I think of Mexican dessert, but a delicious one nonetheless. I’m not sure if the desserts were homemade or brought it, but they were pretty good.

Overall, I find Don Diablo to be one of the best kept secrets in Chicago Mexican dining. Every dish was cooked perfectly with nice balance and quality ingredients. Service was efficient and friendly. The price point was excellent, you’ll be hard pressed to find a better value for a Mexican meal like this. Cochinita Pibil is a true masterpiece. I would crawl on my hands and knees in the middle of January to get a taste of that again.

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Last night I made a fajita fiesta for dinner. We picked up a couple of pomegranates the other day and I wanted to use some in guacamole. So, I made up a Mexican meal.

The first thing I did was make a real simple corn soup. I took 4 ears of corn, 1/2 onion, and 1 garlic clove. I stripped the kernels from the ears and tossed it all (ears included so I wouldn’t lose all of the milky flavor) into a soup pan. I chopped up the onion and garlic, tossed them in the pan as well. Then I poured in 3 cups of water. I brought it to a boil, covered the pot, turned the heat down to medium-low, and let it simmer for about 7 minutes. I turned off the heat and let it cool down a bit.

After it cooled a little I discarded the ears and poured the rest into my blender and pureed it. I wiped out the pan and strained it back in then seasoned with some salt and pepper. I let that sit covered while I prepared the rest of the dinner and just re-heated it for service, garnished with some cilantro.

For the rice, I used my rice cooker to make 2 cups of rice, but added 1/4 cup defrosted frozen peas, and 1 carrot chopped into quarter moons. I also replaced 1 cup of the cooking water with chicken stock to deepen the flavor a little. I hit the start button and let the cooker do it’s thang.

Then I put together the guacamole. I used 3 avocados, 2 plum tomatoes (the pic shows 3, but I only used 2), 1/4 onion, 1/2 pomegranate, the juice from 1 lime, 1 garlic clove minced, and some cilantro. I actually started on the onion quite a bit earlier. To take the bite out of without cooking I diced it and soaked it in cold water for about 2 hours. That keeps it crisp but eliminates the rawness. In a glass bowl I let the minced garlic soak in the lime juice for about 10 minutes to mellow it out a bit, then I added everything else and mashed it u with a fork keeping it a little chunky. I seasoned it as needed and then set it aside (I did snack on it while I cooked).

For the fajita I used 1 teaspoon cayenne, 1 teaspoon cinnamon, 2 teaspoons dried oregano, 1 tablespoon sugar, 1 green bell pepper sliced, 1 orange bell pepper sliced, the zest and juice from 1 lime, 1/2 jalapeno sliced, 1/2 onion sliced, and 1 pound of chicken breasts sliced into thin strips.

In a glass bowl I mixed together the lime zest and juice with all of the spices and tossed the chicken in. I let it marinade for about 30 minutes. I used that time to cut the peppers and get the black beans going, but I’ll get to the beans in a minutes.

In a large saute pan I heated 2 tablespoons of vegetable oil and stir-fryed the chicken and spices for about 7 minutes. Then I added the peppers and onion and stir-fryed them with the chicken for a further 7 minutes or so. For service I garnished it all with some fresh cilantro.

Alright, for the beans I thoroughly drained and rinsed 1 14oz can of black beans and put them in a small sauce pan with 1/4 onion small diced, and 1/2 jalapeno diced. I filled the black bean can about 1/4 full of water and poured that in. I brought it up to a slow boil and let it go while I finished up the fajitas. I seasoned it as needed.

For service I just laid everything out on the table along with some warm whole wheat tortillas. I know whole wheat is not very authentic, but I opted for the health benefits of whole wheat instead of authenticity. The only thing missing was sour cream, a mistake I will not make the next time.

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For Meatless Monday last night I made some quesadillas with sautéed mushrooms and poblanos. I served them with some mashed black beans, simple salad, and some white rice.

The first thing I did was make the mushroom and poblano filling. I heated a couple of tablespoons of olive oil over medium heat and threw a sliced red onion in to saute for about 5 minutes. Then I added a couple of minced garlic cloves for about two more minutes. After that I added two sliced poblano chilis. I let that all cook down for another 5 minutes. I had sliced a bunch of shiitake, cremini, and button mushrooms (not sure how many of each, but a lot since they cook down) and threw them in to cook down. That took about 7 minutes or so. I seasoned with some salt, pepper, chili powder, and cumin. Once all the flavors were mixed in I took it off the heat and let it all rest.

To make the quesadillas I had to do them one at a time since I don’t have a big griddle. So, I melted a little butter in my big saute pan and laid down a 10 inch flour tortilla. I topped half of it with some of the mushroom-poblano mix and then topped that with a little shredded jalapeno-jack cheese.

Then I carefully folded it over and let the tortilla crisp up for a couple of minutes on each side. To keep them warm I put a baking pan in the oven on warm and let them sit in the heat while I made up the rest. It’s that simple.

To make the mashed black beans I heated a tablespoon of vegetable oil and sautéed 5 minced garlic cloves for about 3 minutes. Then I dumped two cans, partially drained, of black beans. I let them heat through for a few minutes and then mashed them with a potato masher. I added some salt and pepper to taste and that was about it. If it got too thick I’d simply add a tablespoon of water at a time until the texture was right.

I dressed the salad with a shiitake vinaigrette. I garnished it with sliced tomato and avocado. I garnished the entire plate with some cilantro.

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