Sassy Southern Cooking with a French Twist

black beans

Super Bowl Well-Seasoned

A Super Bowl of Mexican Flavor Feeds Football in a Big Way 

When I was twelve and The Super Bowl was in its nascent 11th year, my sister and I were invited to assist our neighbor, Mrs. Corcoran, to help orchestrate her annual Super Bowl party. This was a big deal for me in a lots of ways. Firstly, it was a big promotional step up in status and income from my $1 per-hour regular babysitting gigs with her three very sweet children. Those evenings were mostly spent in front of the TV, monitoring the children (just a few years younger than me) and making sure they got to bed safely and on time. But, for this, the whole neighborhood of adults (and then some) would be there. Our job was to work in her enormous kitchen with a sweeping view of The Indian River serving the likes of things I’d never seen or heard of before; real guacamole, real salsa, nachos, and more. This was a virtual culinary rite of passage for me.  Mrs. Corcoran was my first exposure to “gourmet” cuisine as I knew it, and I’ll never forget her for it. Or the fat, apres-party cash stash that fueled that spring’s sixth grade wardrobe shopping spree.

In the early years of The Super Bowl,  most American’s awareness (or at least mine) of gourmet didn’t go much beyond the frozen food aisle or occasional fresh pineapple at Christmas. We’ve all grown up a lot since then, but in some ways not. Fast food came, went, and came back again, and still hangs around in the form of prepared queso, salsas and chips.  Twenty years since culinary school and nine cookbooks later, even I can accept a little bit of these ingredients aptly tucked into a delicious bowl of football-friendly fare such as the Mexican Black Bean Nacho Bake recipe that follows.  (Adapted from Mashed – Beyond the Potato, Gibbs Smith, 2016, by Holly Herrick. Photograph by Alexandra DeFurio). This is delicious, easy, and unforgettable.

Mexican Black Bean Nacho Bake

(Yields 8 to 10 servings)

A bit of help using canned black beans, tortilla chips, queso sauce, and salsa from your grocer’s shelves brings this filling, crunchy, cheesy, spicy casserole of Mexican goodness together in fairly short order. It’s perfect for game day or any time you’ve got a hungry crowd to feed on your hands.

Mexican Black Bean Nacho Bake from Mashed – Beyond the Potato by Holly Herrick (Gibbs Smith, 2016). Photo by Alexandra DeFurio.

Ingredients:

3 tablespoons olive oil

1 poblano chile pepper, seeded and finely diced

1 jalapeno pepper, seeded and finely diced

1/2 red onion, peeled and finely diced

1 stalk celery, finely diced

1 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

2 teaspoons ground cumin

1 teaspoon dried oregano leaves

4 cloves garlic, peeled, smashed, and finely diced

2 (15.5 ounce) cans black beans, well-drained

1 teaspoon red wine vinegar

1 cup medium tomato salsa

1/2 cup low-sodium chicken stock

1 tablespoon coarsely chopped unsweetened 90 percent dark chocolate

1 tablespoon honey

1 tablespoon unsalted butter

2 cups grated sharp cheddar cheese, divided

1 1/2 cups queso cheese

Method:

Preheat oven to 325F. Heat the olive oil over medium heat in a large saucepan. Add the poblano, jalapeno, onion, celery, salt, pepper, cumin, oregano, and garlic: stir to coat. Cook for 5 minutes over medium heat, until softened. Add the black beans, vinegar, salsa, and stock. Stir then simmer over medium heat, uncovered, for 15 minutes. Add the chocolate and honey. Continue to simmer for 10-15 minutes.

Mash with a hand-held masher until chunky smooth. Taste and adjust seasoning as needed.

Grease a 2-quart casserole dish with the butter. Using a spatula, evenly spread the black bean mixture into the casserole. Top with 1 cup cheddar cheese. Top this with the crushed tortilla chips, and then top with the remaining cheddar cheese. Bake, uncovered, for 10 minutes. Remove from the oven and top with an even layer of queso cheese. Bake for another 20 m inutes. Serve hot, fresh from the oven, with a dollop of sour cream and additional salsa or queso, if desired.

May the best team win! Have a super Super Bowl.

Bon appetit,

Author, Chef, Cookbook writer Holly Herrick Holly and Rocky

 

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Summertime and the Chili is Easy

Lest you fear I’ve completely lost my marbles, I’m aware it’s not summer yet. However, here in balmy Charleston, spring is well past her fullest bloom, though still lovely. The official first waves of feels-like-summer-heat will arrive in a few weeks with the arrival of the Spoletians; invariably the two go together year after year.

So,  I’m a little ahead of myself seasonally, a sensation that started, ironically when I went to the first Charleston farmers’ market of the season a Saturday ago. Sifting through luscious strawberries, long spears of asparagus, and pungent sweet onions, I was giddy with the fruits of spring. Yet, the grass fed beef and pork sausage I purchased from one of my favorite vendors jump-started my culinary mind to summer. Specifically, peppers, tomatoes, and their culinary bedfellow, chili.

Even in the doggiest days of August heat, I can’t resist making the stuff. So utterly wholesome, I load it up with colorful, peppery heat and plenty of grass-fed beef and beans. I usually finish it with some dark chocolate and a dab of local honey for sweetness, and it’s utterly delicious and very nutritious.

Though it’s a bit early for the season, that’s what I found myself doing once again yesterday, and loving every minute of it. The fragrance of making chili is at least half the fun and my dog, Tann Mann,  makes a virtual dance out of it the process that makes me smile.

This time, and in keeping with the true spring season, I decided to add some color and fiber in the form of Swiss chard. It’s a mild, tender green, and just needs a few minutes of cooking to wilt, soften and heat through at the very end of the cooking process. Think parsley on steroids! Be sure to wash the chard thoroughly, break off and discard the tough stems, and dry well.  I cut them into thin strips, or a chiffonade. This is easily done by stacking the leaves, rolling them into a bundle, and  cut into thin strips, horizontally across the bundle.

A chiffonade of Swiss chard.

Another nice thing about this recipe, is that you can store it in the refrigerator for a couple days, where the flavors will continue to develop. Re-heat it in the batch sizes you need only, as you want to avoid over-cooking the Swiss chard, which will make it soggy and more grey than green.

To keep the fat content very low and the flavor high, I used sausage, too, but drained it very well after the browning process to remove almost all but a few tablespoons of the fat. This is why it’s important to add the majority of the spices after the browning and draining process, otherwise they will end up down your sink or in your garbage disposal, instead of in your chili. Feel free to lighten up on the heat if you have a tender palate. As always, be sure to taste and modify salt and pepper quantities to suit your taste. Happy cooking!

Chunky Spunky Farmers’ Market Chili

(Makes 10 – 12 portions)

Chunky Spunky Farmers' Market Chili

 

One Tbs Extra Virgin Olive Oil

1 pound grass fed beef (or substitute organic or ground beef)

1 pound sweet sausage (casings removed if applicable)

Salt and freshly ground pepper to taste

1 Tbs roasted ground cumin

1/2 tsp red chili pepper flakes

generous dash paprika

pinch ground cloves

1 Tbs Mexican oregano

1 Tbs thyme leaves

1 medium Bermuda onion, finely chopped (about 2 cups)

2 stalks celery, finely chopped

1 red bell pepper,  halved, seeds removed, and finely chopped

1 poblano pepper, halved, seeds removed, and finely chopped

2 habenero chiles, halved, seeds removed, and minced (Note: wear protective gloves if your hands are sensitive to the heat from the chile oil)

1 jalapeno pepper, halved, seeds removed, and finely chopped

3 cloves garlic, smashed and chopped

1  1/2 cups medium bodied, good quality red wine (such as Pinot Noir)

2 cups quartered rainbow Heirloom cherry or grape tomatoes

One 15.5  ounce can black beans

One 15.5 can Great Northern beans

1 1/2 cups beef stock (or water)

1 square (about 1 Tbs, chopped) dark chocolate, at least 70% cacao

1 Tbs honey

Salt and freshly ground pepper to taste

Garnish: Sour Cream

In a large soup pot or Dutch Oven, heat the olive oil over medium high heat. Add the beef and the sausage, crumbling into small chunks as you’re adding. Season lightly with salt and pepper. Stir, occasionally, continuing to break the meat into small, uniform pieces. Cook until browned, about five minutes. Drain off all but 2 tablespoons of the rendered fat, discarding. Return the meat to the pan.

Over medium heat, add the cumin, red chile pepper flakes, paprika, cloves, Mexican oregano, and thyme. Stir to combine. Add the onion, celery, bell pepper, poblano, habenero, jalapeno and garlic. Continue to cook over medium to medium low heat, stirring, until all of the vegetables have just softened, about five minutes.

Increase the heat to high. Add the wine and continue to cook until it has reduced by half.  Reduce the heat to medium. Add the tomatoes, black beans, Great Northern beans (both with their liquor – it contains nutrients and fiber), and beef stock. Increase heat and bring up to a low simmer. Stir in the chocolate and the honey. Taste and add salt and pepper lightly as needed.

Cook on a low simmer, uncovered for about 30 minutes. Serve very hot in shallow bowls with a generous dollop of sour cream. (Note: Left-overs can be stored in the refrigerator for up to 3 days. The chili also freezes very well for up to 3 months).

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