Thursday, July 12, 2012

Gourmet Feasting

Yesterday we had a feast day celebration at our house for the feast of St Benedict.  BAP requested quite a collaboration of food. He really wanted macaroni and cheese for lunch AND dinner.  However I let him do this for lunch.  For dinner I intercepted and made another of his favorites....TACO SALAD (even if his taco salad just means chips, cheese and very little, if any, meat).  He was delighted just the same.  Happy Feast Day!


1 lb ground meat
1/2 large onion diced
1 T chili powder
1 t cumin powder
1 t coriander powder
1 t garlic powder
1/4 t dried oregano
pinch of chipotle powder
15 oz can black beans, rinsed and drained

Brown meat and onion in a large skillet.  Add seasonings and beans.  Pour in 3/4 cup water.  Simmer to evaporate most the liquid (stirring occasionally).  Serve over corn chips and lettuce with cheese and other favorite sides. Here is a recipe for my favorite dressing to drizzle over top. (The whole recipe is good too if you want to try it.)

adapted from Gourmet Magazine August 2003

1/4 cup lime (or lemon) juice
1/2 cup fresh cilantro chopped (or 1/2 t coriander powder)
1 t sugar
1 T chili powder
1/4 t ground cumin
1/2 t salt
1/4 t black pepper
1/2 cup olive oil

Whisk together juice through pepper in a measuring cup.  Pour into blender and slowly emulsify the olive oil into mixture until just creamy-like.

No comments:

Post a Comment