Made this for dinner tonight, along side was a simple uzbek salad of cucumber, tomato, onions , salt and dill.
I cooked the beans from dry yesterday, used a scant 2 C of meaty turkish white beans which yielded just over 30 oz of cooked beans. The recipe starts with sauteeing chopped scallions and sliced garlic in olive oil, than a spoon or two of chile crisp and a tbsp of tomato paste. The beans are then added - mine gave forth a fair amound of juice so I cooked the mixture down until the liquid was thick. Tasting this, it needed something - I added some sweet vinegar, which helped. Then piled on 2 C or so of grated cheddar and baked in a 475 oven for 10 min or so, it browned nicely. Topped withsome fresh scallions it was really pretty good! We thought more herbs woulld improve it. Also I definitively did not like the Fly By Jing Sichuan chile crisp I used - I think the original Lau Gan Mo or even a dollop of gochujang would have been much better. Dont know why this brand got such good marks in online ratings - a lot more oil than crisp in the jar, too. The recipe is a good idea and I think we will make it again with maybe some greens or additional herbs to enhance.
Look at those ripe tomatoes!
I like that chili crisp because there’s not excessive crisp.
those tomatoes are camparis from costco - delicious and available year round.
SLOW COOKER CHIPOTLE HONEY CHICKEN TACOS
Another great weeknight recipe - dead simple. This has minimal ingredients and needs only 3 hours in the slow cooker, so I pre-made it last night to serve tonight, as I usually do. I do the minimum amount of chipotles (see aforementioned 6 year old) and add hot sauce on my tacos after instead for more heat. A little cheese, avocado, and sour cream on your choice of taco shell/tortilla, and this is a very satisfying meal.
I wouldn’t let my review necessarily turn you off from making it. I messed up the rice cooking. I could tell, though, that I probably wouldn’t have liked it even if I had cooked the rice properly (texture would have been better but flavors weren’t in my wheelhouse).
I have bought this before because it’s one of the few sugar free chili crisps out there - I’m guessing that may contribute to the good reviews. I agree it’s too oily and not great overall. I now make my own if I want sugar free, and keep a jar of Lao Gan Mai on hand if I’m okay with sugar in a given application.
Wow, this looks so similar to their Cheesy Green Chile Bean Bake, it was only in the mention of chili crisp that I realized it was different. That recipe is so easy, and so good.
Here’s that recipe: https://cooking.nytimes.com/recipes/1025014-cheesy-green-chile-bean-bake
I do mine on the stovetop until the last minute or so to melt the cheese, and use black instead of pinto beans.
I found the cheesy tomato bean bake underwhelming, but your version (the black bean sub in particular) looks & sounds far more appealing. Ya need a kick with all that cheese & beans.
I made this for dinner tonight. It was very good. I used a serrano chile which added a nice heat. I wouldn’t make any changes.
Ill have to try that one, it sounds appealing.
Looks good!
When I looked at the recipe, it reminded me of Kerala Meen Moilee (aside from the soy sauce). (Also reminded me of the coconut not-curry chickpeas, pretty much the same other than soy sauce)
Lovely and light flavors. (I like potatoes in these kinds of things.)
I know it’s a controversial dish, but I do love the chickpea not curry stew. Only use one can of coconut milk, and basil as my herb. Lots of lime.
Nothing controversial about the dish other than nomenclature. The flavor profile is unsurprisingly delicious.
That’s what I meant, I guess. When it came out there was a lot of discussion, as you remember.
This week’s fish share was haddock and I am a bit frantic (trying to get ready to go to guatemala and put my garden to bed before frost comes) so I picked the simpler of the two recipes suggested for the fish by my fishmonger a very recent Eric Kim recipe for fish cooked in scallion oil https://cooking.nytimes.com/recipes/1026167-scallion-oil-fish
Its an interesting technique, chopped scallion is fried in several tbsp of oil (in this case olive) until deep green withsome bits browned. You then turn off the fire and lay the fish fillets in the scallion oil, basting a bit and then turning after a few minutes and leaving it on the other side for the remaining cooking time. I got a little nervous about this and covered the pan and turned on the heat for a minute at the end but it mostly turned out very tender and good (one of the thickest bits willl get some more cooking in the reheat) Its spooned out for serving with the scallions and oil.
We liked it but somehow I thought I might have liked it with a more neutral oil than the EVOO specified, as a variation on a traditional Korean preparation. Very simple.
Here it is as well as our standard dinner salad - arugula, sliced onion and fennel with sauteed pecans, olive oil and some sweetish vinegar (usually condimento bianco this time a darker spanish product, trying to reduce the number of vinegars in play)
There was also Floating Leaf Wild Life Blend on the plate, an enjoyable blend of rices including various red and brown rices as well as Wild Rice, not sure how well it partnered with fish (recipe recommends crusty bread!) but very satisfying nevertheless.
Mark Bittman’s SALMON ROASTED IN BUTTER (gift link).
I’ll preface this by saying I’m someone who grew up around - and cooks - a lot of salmon. I prefer simpler preps which allow the salmon flavor and texture to shine. My preferred method is pan-searing (both sides – skin on) and finishing off in a hot oven, but I am always open to other preps – oil roasted, slow cooked, grilled – I’m good with them all as long as the fish is not overcooked or over-sauced. DH is a lover of crispy skin, so the traditional method often wins out.
That said, I’ll be adding Bittman’s version to my list. I used a 10” cast iron skillet for a 1.5 lb. skin-on salmon filet. Fats included 2 T. of unsalted butter and 1 T. of olive oil. For herbs, I used scallion whites, figuring they would be robust enough to take the heat. I pre-heated the fats and half the scallions in the oven until sizzling – about 4 minutes. Added the salmon skin-side up, roasting for another 4 minutes. The skin peeled off easily at that point, the salmon was seasoned, flipped, and seasoned again. I roasted for another 3-4 minutes to 110 degrees internal temp. Served topped with the remaining scallion whites and a squeeze of lemon.
This was very good. Moist, flaky, and flavorful. The scallions came forward nicely, but did not overwhelm the fish. Less messy than the pan-seared version described above, and suitable to riffs - I will use this prep again.
(FWIW and in the waste-not-want-not department: the scallion greens were added to a side of mashed potatoes.)
Glad you liked it too!
(I love the flesh-down-first step to peel the skin off, because TJ’s fresh salmon used to have scales on the skin (or I’d eat it).)
I was wondering about this recently published recipe and now will try it. I’ll also look for the Floating Leaf Wild Life rice blend. Thanks!
thinking about the recipe posted by @MunchkinRedux , I think Id be sub butter for some of the olive oil (as an alternative for using a more neutral oil instead) in my recipe call me a stick in the mud I think either of those would be an improvement over the all olive oil.
