Ok I need some help for dinner tonight.
- Thread starter stosh
- Start date
get a ripe haas avocado
start cooking some rice.
chop some boneless pork or chicken (seasoned w/ paprika, cayenne pepper, salt and pepper) and saute. set aside.
add some sliced onion to the pan, over med heat and cook until golden. add minced garlic, cook for a bit, deglaze w/ a bit of chicken stock or white wine. add in beans (dark kidney or black), reduce heat, simmer. you can add in some chopped tomatoes if you want. when the beans are warm, add the rice and reserved meat, mix and heat thoroughly.
slice the avocado, and chop some cilantro.
grill a tortilla, put in some rice/beans/meat into it, top w/ avocado and cilantro, (you can add some salsa or hot sauce if you want), roll and eat.
start cooking some rice.
chop some boneless pork or chicken (seasoned w/ paprika, cayenne pepper, salt and pepper) and saute. set aside.
add some sliced onion to the pan, over med heat and cook until golden. add minced garlic, cook for a bit, deglaze w/ a bit of chicken stock or white wine. add in beans (dark kidney or black), reduce heat, simmer. you can add in some chopped tomatoes if you want. when the beans are warm, add the rice and reserved meat, mix and heat thoroughly.
slice the avocado, and chop some cilantro.
grill a tortilla, put in some rice/beans/meat into it, top w/ avocado and cilantro, (you can add some salsa or hot sauce if you want), roll and eat.
I took the liberty [because i think this is a worthy and valuable recipe] to 'Nobodyize' it [I'll do more work on it later this spring/summer and see if can do it justice].
Ingredients:
1 avocado, Haas, ripe
1 cup rice, long grain, cooked
½ lb chicken thighs (sub boneless pork)
1 small onion
3-4 garlic cloves
1 cup chicken stock, room temperature (sub white wine or vermouth)
½ can kidney beans (sub 'fritos negros')
2 roma tomatoes, coarsely chopped
1 small bunch cilantro
6-8 corn tortillas (sub flour)
2 tbs EVOO
Salsa and/or Hot Sauce
Seasoning:
1 tbs paprika
¼ tsp cayenne
salt and pepper to taste.
Prep:
Chop tomatoes, discard liquid and seeds.
Chop onion.
Chop cilantro.
Bash and dice garlic.
Drain liquid off beans.
Chop and liberally dust chicken (or pork) with Seasoning.
Method:
Over medium heat in a large sauté or frying pan, heat the oil.
Add the seasoned chicken (or pork) and sauté until done but not dried out.
Remove from pan and set aside.
With pan back over heat, add the onion and cook until golden.
Add garlic and cook for 3-4 min.
Add the chicken stock (or subs) and deglaze the pan – scraping the sticky bits into the mix.
When stock has reduced by about ½, add in the beans.
Reduce heat to med-low.
Cook for about 5-7 minutes.
Add tomatoes and stir.
Cook for about 5 minutes.
When the beans are warm but not hot, add the reserved meat, mix and heat through thoroughly.
Slice the avocado, peel the slices.
Grill the tortillas. If you don't have a grill, use the burner on a the stove set on med-high with a bare-naked tortilla tossed over it for a couple dozen seconds to 'firm it up'
Take the 'stuffing', the avocados, the cilantro and the tortillas and arrange on plates.
Serve with forks, hot sauce, salsa and tequila.
[and yeah, i'll give credit to narlus if it comes to anything!]
Ingredients:
1 avocado, Haas, ripe
1 cup rice, long grain, cooked
½ lb chicken thighs (sub boneless pork)
1 small onion
3-4 garlic cloves
1 cup chicken stock, room temperature (sub white wine or vermouth)
½ can kidney beans (sub 'fritos negros')
2 roma tomatoes, coarsely chopped
1 small bunch cilantro
6-8 corn tortillas (sub flour)
2 tbs EVOO
Salsa and/or Hot Sauce
Seasoning:
1 tbs paprika
¼ tsp cayenne
salt and pepper to taste.
Prep:
Chop tomatoes, discard liquid and seeds.
Chop onion.
Chop cilantro.
Bash and dice garlic.
Drain liquid off beans.
Chop and liberally dust chicken (or pork) with Seasoning.
Method:
Over medium heat in a large sauté or frying pan, heat the oil.
Add the seasoned chicken (or pork) and sauté until done but not dried out.
Remove from pan and set aside.
With pan back over heat, add the onion and cook until golden.
Add garlic and cook for 3-4 min.
Add the chicken stock (or subs) and deglaze the pan – scraping the sticky bits into the mix.
When stock has reduced by about ½, add in the beans.
Reduce heat to med-low.
Cook for about 5-7 minutes.
Add tomatoes and stir.
Cook for about 5 minutes.
When the beans are warm but not hot, add the reserved meat, mix and heat through thoroughly.
Slice the avocado, peel the slices.
Grill the tortillas. If you don't have a grill, use the burner on a the stove set on med-high with a bare-naked tortilla tossed over it for a couple dozen seconds to 'firm it up'
Take the 'stuffing', the avocados, the cilantro and the tortillas and arrange on plates.
Serve with forks, hot sauce, salsa and tequila.
[and yeah, i'll give credit to narlus if it comes to anything!]
What time should I be there?stosh said:
