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| From Blogger Pictures |
I have a new cookbook called "Chilis." Its a beauty! This weekend I will try my first recipes: Chicken Enchiladas and Sweet Corn and Chili Chowder. Im also going to try to make Yam Enchiladas like the fantastic ones I ate at Boundary Bay Brewery in Bellingham, WA. In the meantime...
Today I experimented with a black bean "dip", using my Christmas-new "Magic Bullet!" I pureed unmeasured quantities of leftover canned black beans, onion, fresh poblano chili, lime, oil, cinnamon and brown sugar. It was delicious and I was eating spoonfuls of it! I did not care for the color, a light grey rather than a handsome black. Then I decided to broil it in a flour tortilla like a cheeseless quesadilla (cheeseless like my fridge happened to be...) I added some fresh onions and cilantro for texture... and yuck. The fresh onion overwhelmed the mild sweet and spicy flavor of the puree.
Next time Ill use reconstituted black beans instead of canned- I think this will darken the color and even improve the flavor. I might try the next puree rolled into a corn tortilla... or skip the tortilla and serve alongside salsa with chips!
