Ranch Style Beans

Ranch Style Beans

Many of our blog posts mention Southern Style Barbecue, and the fact that our very first blend was Tybee Island Southern
Barbecue Rub we like to feature it’s uses, however we thought today  would be a good idea to mention our friends out West also have a love of Barbecue.  While the deep South is focused on Pork, our friends out West would go nuts if we didn’t mention Brisket, Mesquite, and just
as important to Great Texas Style Barbecue….Ranch Style Beans! These beauties are difficult to find in most other parts of the country so we thought we would share a recipe to provide them all with a little taste of home. They also work great with a couple of thick cut Ribeye steaks  so break out  your Santa Cruz Island Steak Seasoning, and have a great Weekend!

 
 
Ingredients:

1 pound dried pinto beans

6 Ancho chiles, stems and seeds removed

6 cloves of garlic, minced

1 onion, diced

1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)

1 teaspoon brown sugar

1 teaspoon apple cider vinegar

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon oregano

1 cup of water

6 cups of beef broth

3 each jalapenos, chopped * optional*

Salt and black pepper to taste

Steps:

Soak the beans covered in water—either overnight or the quick soak method in
which you place the beans in a pot, cover with water, bring to a boil, cover
and remove from heat and let sit for one hour.

Drain the soaked beans.

In a large pot, or skillet over medium high heat, cook the ancho chilies on
each side for a couple of minutes (or until they start to pop), turn off the
heat and fill the skillet with warm water. Let them sit until soft and
rehydrated, which should happen after half an hour or so.

In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and
cook the onions until golden. Add the garlic and cook for another minute.

 

Place the cooked onions and garlic in a blender and add the
tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and
hydrated ancho chiles. Puree until smooth.

Add the pinto beans and beef broth to the pot and stir in the chile puree. On
high, bring the pot to a boil and then cover; turn the heat down to low and simmer
for two and a half hours, stirring occasionally.

After the beans have cooked for 2-2.5 hours
check for tenderness (The cooking time can be as short as two and a half hours
and as long as four hours). When you’re satisfied that the beans are done, you
can add chopped Jalapenos to increase heat, or just finish with salt and pepper
to taste.

Chicken & Cheese Enchiladas

Ingredients:

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

3 jalapeno peppers, minced

2 quarts chicken broth

1/2 cup masa harina

1 cup heavy cream

2 cups shredded Cheddar cheese

1 cup crumbled Queso Fresco

1 cup Anejo Enchilando cheese ( can substitute Cotija cheese)

1 teaspoon sea salt

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 dozen flour tortillas

1/4 cup chopped cilantro

Steps:

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.
   Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Add jalapeno peppers, paprika, salt, chili powder and cumin.  Pour in
   chicken broth, making sure to reserve 2 cups, and bring to a boil.
3.  Add chicken breast to the sauce, and cook, covered,  until tender. Remove chicken breast.
4. In a bowl, whisk together masa harina and 2 cups chicken broth until well blended. Pour into pot with enchilada sauce, add heavy cream. Bring to a boil, stirring
   frequently until it starts to thicken.
5. Reduce heat and simmer 15 to 20 minutes, until thickened. Remove from heat.
6. When sauce has thickened remove from heat and add  1 tablespoon chopped cilantro,1 cup shredded Cheddar cheese, 1/2 cup enchilando cheese, and 1/2 cup crumbled queso fresco.
7. Puree, or blend the sauce until smooth, and reserve.
8. Shred cooked chicken and add it to a large bowl to cool. Season chicken with salt & pepper. Add 1/2 of remaining cheese to chicken, and mix well.
9. Heat oven to 350°F with oven rack in bottom position.
10. Wrap tortillas in aluminum foil, and bake in oven for 10 minutes.
11. Coat the bottom of a 9 x 13 ovenproof baking dish with a 1/4″ layer of enchilada sauce.
12. Place 3 tablespoons shredded chicken mixture in the center of each tortilla forming a line, and roll into a cylinder shape. Repeat until all tortillas have been used.
13. When all tortillas have been rolled, and the dish is full coat tortillas with additional layer of sauce making sure no flour tortilla is visible.
14. Sprinkle remaining cheese on top of enchiladas, and bake at 350°F for 30 minutes.
15. Remove from oven, and garnish with remaining chopped cilantro prior to serving.

Chilaquiles Rojos

I’ve always been a big fan of  Mexican cuisine and I eat it in some fashion almost every day. It seems I just cannot seem to shake my love for Carne Asada, Tamales, and the lesser know dish, Chilaquilies. What in the world are Chilaquiles? They are similar to one of Americas favorite bar foods, nachos, except they are spicier and packed with flavors that cannot be compared to the greasy, melted cheese coated tortilla chips served in most watering holes across America.

Ingredients: 

For the sauce:

1 Pound  whole tomatoes

3 Jalapeño peppers, stemmed and chopped

1/2 Onion, chopped

1 Clove Garlic, minced

1 Tablespoon Canola or Vegetable oil

1 Tablespoon Santa Rosa Fajita Seasoning

For the chilaquiles:

1 cup chicken broth

7 ounces corn tortilla chips

1/2 cup shredded chicken, or pork

1/4 Cup Queso Fresco cheese, crumbled

1/2 onion thinly sliced

1/4 cup sour cream

Handful of cilantro

Steps:

1. Start with making the sauce. Add the tomatoes, jalapeños, onion, and garlic to a food processor or blender. Pulse until smooth.
2. Pour the pureed sauce and chicken broth into the skillet, and stir until combined.
3. Add Santa Rosa Fajita Seasoning, shredded chicken, or pork to the sauce and cook until it begins to simmer.
4. Then add the tortilla chips. Stir until covered with the sauce, then cover and let cook for about 5 minutes. They should be soft but not soggy in texture.
5. Assemble the plate. Spoon some of the tortilla mixture onto a plate. Top with the thinly sliced onions, queso fresco, sour cream, and cilantro. Serve.

Caribbean Pork Curry (Porc Colombo)

Porc Colombo

 

Early in his exploration of the New World, the  inhabitants of Cuba and Hispaniola told Christopher Columbus about a smaller island to the South  which they called Martinino. Arriving to the island in 1502, Columbus gave it the name Martinique. Indigenous Carib islanders called it Madiana (“Island of Flowers”), and Ile aux Fleurs  is still the unofficial designation used  by residents of the French territory today. Perhaps one of the most famous dishes served in Martinique is “Colombo”, a Curry dish made with Fish, Chicken, or Pork. This dish was named in honor of Christopher Columbus. Our version was made using leftover  Pulled Pork in our effort to keep things authentic, but if you’re not lucky enough to have some lying around feel free to use Pork Tenderloin. 

Ingredients:

1 pound  pulled pork, or pork tenderloin, trimmed and cut into 3/4-inch chunks 

2 teaspoons canola oil, divided 

1 large onion, coarsely chopped (1 1/2 cups) 

1 large green bell pepper, seeded and chopped (1 1/2 cups) 

3 large cloves garlic, minced 

1 package( 1 oz.) Alice Shoals Jamaican Style Curry Powder 

1 Tablespoon thyme, chopped 

3 Cups chicken broth 

1/2 cup sweet potatoes, peeled and cut into 1/2-inch pieces 

1 each chayote squash, diced 

1 1/2 cups green cabbage, chiffonade 

1/2 cup tomatoes, chopped 

1 Bay Leaf 

kosher salt & freshly ground Black Pepper to taste 

Steps:

1. Season pork with salt and pepper. Heat 1 teaspoon oil in a heavy pot over high heat. Add pork and cook, stirring occasionally, until browned on all sides, about 6 minutes. Transfer to a plate lined with paper towels and set aside.
2. Reduce heat to medium and add remaining 1 teaspoon oil to pot. Add onion and bell pepper and cook, stirring, until vegetables are soft, about 5 minutes. Add garlic, Alice Shoals Jamaican curry powder; cook, stirring, until fragrant, about 1 minute more.
3. Add broth, sweet potatoes, chayote squash, cabbage, tomatoes, pork, and bay leaf. Bring to a simmer, reduce heat to low. Cover and simmer, stirring occasionally, until sweet potatoes are very tender and the sauce has thickened, 30 to 45 minutes.
4.  Remove bay leaf. Adjust seasonings with salt & pepper and serve.
5. Serve with over steamed white rice with a side of hot Flatbread.

  

Serves: 4-6