Trista Thinnes

Borracho Beans – Drunken Beans

I promise that these are delicious and well worth the wait. The photos I took really do not do them justice. I recommend using a good Mexican style beer. These also take a long time to make but easily is enough for 3 dinners. I usually vacuum seal them and then freeze them to use later.

1 pound dried pinto beans, soak for at least 12 hours in water (overnight)

6 slices of bacon, sliced into small pieces

2 cloves garlic, chopped

1/2-3/4 cup rough chopped tomatoes – roma or cherry

2 medium onions, chopped

12 ounces beer

1/2 cup fresh cilantro

2 jalapenos, remove seeds and chop

1 teaspoon cumin

1/2 teaspoon mexican oregano

salt and pepper

Remove any floating or abnormal beans after soaking.

Place the beans in a large heavy bottom pot. Cover them with water by 2-3 inches. Bring this to a boil. Reduce heat to simmer. Allow these to cook for 1.5 hours.

In a separate skillet, fry the bacon until done. Remove the bacon and drain on paper towels. Leave the grease in the skillet. Add the vegetables (garlic, tomatoes, onion, peppers). Cook for 10 minutes or until done. Return the bacon to the skillet. Add the can of beer. Simmer 5 minutes. Add the cilantro, cumin, and oregano.

Pour the bacon mixture into the beans. Add salt and pepper to taste.

Simmer for another 30-60 minutes. Covered. Remove and stop cooking when the beans are the texture you enjoy. Serve hot.

Onion rings

Side dishes

I grew up in St. Louis. Everyone has one favorite item at each restaurant. My favorite at KC Masterpiece was the giant mound of crispy sweet onions on top of every meal. I think I perfected a perfect replica and I am really excited about them.

1 yellow onion thinly sliced

2-3 cups of whole milk

1/4 cup lemon juice or lime juice

2 cups all purpose flour

salt and pepper or seasoning to taste (I use a lot of cajun seasoning)

Thinly slice the onion. The thinner the better. Place the slices in a bowl. Cover them with milk and the lemon or lime juice. Let this sit for 30-45 minutes.

Heat the oil in a deep fryer to 375 degrees. Season the flour using salt and pepper. Dredge the onions. Make sure to coat them until they are fully dry to the touch with flour. Fry for about 3-4 minutes or until golden brown.

Restaurant style red salsa

jalapeno

For this salsa, the spice level will really depend on the jalapeno that you purchase and also if you use the mild or regular Rotel. It is best if it sits for at least 8-12 hours before eating it.

1 can Rotel diced tomatoes, undrained

5-6 small Roma tomatoes

1/4 of a medium yellow onion

1 jalapeno seeded and rough chopped

1 clove garlic, minced

1/4 cup fresh cilantro

2 tablespoons freshly squeezed lime juice

1/2 teaspoon chili powder – (guajillo)

1/2 teaspoon ground cumin

salt and pepper to taste

Add all the ingredients into a food processor. Blend to the desired consistency. Make sure to refrigerate the mixture for at least 8-12 hours before eating. Will keep for up to 1 week.

Fresh basil and tomato pasta salad

Side dishes

10 ounces pasta – whole wheat or not

5 tablespoons red wine vinegar

5 tablespoons olive oil

1 clove garlic, minced

salt and pepper

1 tablespoon tomato paste

1/4 cup shredded parmesan cheese

1 cup chopped fresh basil

2 cups fresh or frozen corn

1 cup sliced cherry tomatoes

Cook pasta until al dente. Drain and rinse the pasta under cold water.

Place the pasta, tomatoes, corn, and fresh basil in a large bowl.

Mix the olive oil, minced garlic, red wine vinegar, tomato paste, salt and pepper. Once this is fully mixed, add the parmesan. Allow it to sit for 15-45 minutes before dressing the salad.

Leftover mashed potato balls

Side dishes

These are really like a homemade tater tot but with a different texture. Because they need to be frozen, it would be very easy to make them ahead of time and keep them frozen until needed. See the next photo for the texture inside. The kids really enjoyed them. My mom used to make potato pancakes or fritters. What I really enjoy about these (unlike the fritters) is the fluffy texture of the center.

3 cups leftover mashed potatoes

6 tablespoons egg whites

4 tablespoons flour

1/2 cup panko bread crumbs

6 tablespoons parmesan cheese

salt and pepper

vegetable oil for frying

Mix the potatoes, egg whites, and flour until well mixed.

Place the panko crumbs and parmesan in a separate bowl. Take approximately 1 tablespoon of the potato mix and form it into a ball. It will be sticky. You wont want it dry. See my photos. Gently roll it in the panko to make it less sticky. Place the balls on a silpat lined baking sheet or on parchment paper.

Freeze the balls for at least 2 hours before frying.

Head the oil in a deep fryer to 375 degrees. Fry the potato balls for about 3-5 minutes each or until golden brown.

Tom Kha Gai Soup

Dinner, Soup

1 tablespoon olive oil

1 yellow onion, rough chopped

2 cloves garlic, rough chopped

1 whole jalapeño, rough chopped

3 1/4 inch slices of fresh ginger

1 lemongrass stalk or 1 tablespoon lemongrass paste

3 teaspoons red curry paste

4 cups chicken broth

2 cans of coconut milk (light is fine)

2 medium chicken breasts, thinly sliced

8 ounces of mushrooms (oyster or shitake)

2 tablespoons fish sauce

3 green onions, chopped

3 tablespoons fresh lime juice – 2 limes

fresh cilantro for garnish

In a large pot, head the oil over medium heat. Add the yellow onion, garlic, jalapeno, lemongrass, and curry paste. Cook about 5-10 minutes or until the onions are soft. Add the chicken broth, continue to simmer for 30 minutes.

Now that there is a flavorful base, strain the broth and discard all of the onions, chili, lemongrass, and ginger. Replace the broth into the pot over low heat. Add in the coconut milk, chicken, fish sauce, mushrooms. Simmer on low for about 20 minutes. Add in lime juice, cilantro, and the green onions. Let sit 5 minutes and then serve.

Yeast doughnuts

Bread, Breakfast

These doughnuts take a bit of time but they are wonderful and worth it. They do not keep well beyond 1 day. They are pretty much an “eat them right now” food. You can make the first portion the night before needed. If so, you are just waiting on the 1 hour rise before frying.

Dough –

1 1/8 cup whole milk at room temperature

1/4 cup white sugar

2 1/4 teaspoon quick rise yeast

2 eggs, lightly beaten

1 1/4 sticks butter (10 tablespoons) melted

4 cups all purpose flour

1/2 teaspoon salt

oil to fry

Glaze –

1/2 cup melted butter

2 teaspoons vanilla extract

4 cups powdered sugar

3 tablespoons whole milk

Bring the milk to 110 degrees by warming it in the microwave for 10-15 seconds. Ensure it is the proper temperature using a thermometer. Add the sugar and yeast. Stir to dissolve and let sit for 5 minutes to activate the yeast. After 5 minutes, stir in the beaten egg and melted butter.

In a mixing bowl, add the flour and the salt. With a dough mixer, slowly add the yeast mixture into the flour. Allow this to mix for at least 5 minutes.

Turn the mixer off and let the dough rest for 10 minutes. Cover the dough with plastic wrap and refrigerate for 2 hours or overnight.

When ready to make, roll the dough on a floured surface to 1/2 inch thickness. Cut the doughnuts to desired circles/holes or (as I did in this photo), make small balls and then stick your finger through the center to make a hole.

Cover these and allow them to double in size which takes about 30-60 minutes.

Fry the dough in 375 degree oil. They will fry for about 1-2 minutes per side or until light brown. Remove them and let them sit on a wire rack to drain.

While still hot, dip the doughnuts into the glaze and allow them to cool.

Mustard vinaigrette coleslaw

Side dishes

This is my favorite slaw to eat with smoked pulled pork.

1/2 head green cabbage, thinly sliced

1 carrot, peeled and shredded

3 green onions, thinly sliced

1/4 cup apple cider vinegar

1 tablespoon yellow mustard

1/4 cup extra virgin olive oil

1 teaspoon celery seed

1 tablespoon sugar

1/2 teaspoon salt or more to taste

1/4 teaspoon black pepper

Whisk together the vinegar, mustard, olive oil, sugar, salt and pepper. Pour this over the cabbage, carrot, and green onion mix. Refrigerate at least 4-6 hours before eating.

Meatballs on the grill

Dinner, grill

16 ounces ground beef

16 ounces ground pork

3 ounces prosciutto, diced

1/4 cup fresh parsley, diced

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1 1/2 teaspoon salt

3 eggs, beaten

2 onions, small diced

3 cloves garlic, minced

1 cup unseasoned bread crumbs

Combine all the ingredients. Cover and refrigerate for at least 1-2 hours.

Make the meatballs in golf ball size portions (3-4 tablespoons). Place the meatballs on parchment paper and freeze for 1 hour before cooking.

Set the green egg with an off set plate. Bake the meatballs directly on the grill at 325 degrees. Place a shallow pan under the grill to collect any fat and juice as the meatballs cook. Continue to cook the meatballs (rotating often) until they are 155 degrees internally. We have added hickory and mesquite chips with this recipe but we really prefer the flavor of non-smoked meatballs better.

At this point the meatballs can be stewed in tomato sauce or eaten as is.

French Bread

Bread

1 1/8 cup 110 degree water

1 tablespoon sugar

1 tablespoon yeast

1.5 teaspoons salt

1 tablespoon olive oil

3 cups flour

Dissolve the yeast in the warm water with sugar. Allow it to activate for 5 minutes.

In the bowl of an electric stand mixer with dough hook attached, add the flour, salt and oil. Combine. Add in the yeast mixture and mix on low speed for 5 minutes. The dough should be a soft ball that is not sticky. If it is sticky, add in an addition 1/4 cup flour.

Remove the bowl from the mixer. Cover it with plastic wrap and allow it to sit in a warm place or bread proof setting in the oven for 1-2 hours or until doubled in size.

Turn the dough out onto a lightly floured surface. Press and shape it into a rectangle that is about9x13 inches in size. Begin to roll the dough from one side (on the long side). Once rolled, place it seem side down on the baking sheet. Cut deep cuts into the top using a sharp knife.