Tag Archives: chili powder

Black Bean Soup with Chipotle Cream

I already have 3 problems with this post: 1) I hate beans; 2) It’s officially 71 degrees outside and therefore way too conventionally “warm” to post a soup recipe; and 3) Every idiot I’ve run across recently cannot pronounce the word “Chipotle.” Let’s take these one by one, shall we?

First of all, I think beans are kind of pointless. Refry them and cover them in cheese and maybe we can talk, but for the most-part, I’ll pass.

That is, AHEM, until I had this soup. The Chef brought this home from work for me months ago, and I don’t know if it was my intense love of getting anything for free or the Chipotle Cream on top, but it was GREAT. As for my second point, I have pointed out that soup knows no season on several occasions, so you can take it down the street to another blog if you don’t like it.

And finally, the word is pronounced “Chi-poht-lay.” Yeah, I’m looking at you, Paula Deen, I love your wacky behind more than anyone, but “Chi-POLT-ay” just “ain’t rite,” to use your vernacular. You’re on the Food Network for goodness’ sakes. Get it together girl.

Black Bean Soup:
4 cups of dry black beans
2 yellow onions, diced
1 poblano pepper. diced
1 jalapeno pepper, diced
3 tbsp olive oil
2 tbsp chili powder
1 tbsp ground cumin
6 quarts of water
salt and black pepper to taste

  1. Rinse black beans in cold water.
  2. In a large pot, cook onions and peppers in olive oil until they become soft. Add the chili powder and cumin and stir until the onions are well coated.
  3. Add the beans and water. Bring to a boil, reduce to a simmer and cook for about an hour and a half. (While this is cooking, make the Chipotle Cream.)
  4. Puree beans in their liquid until smooth. Thin down with additional water, if necessary.
  5. Season to taste and top each bowl of soup with Chipotle Cream.

Chipotle Cream:
4 Chipotles in Adobo sauce
1/2 cup of sour cream
1/3 cup of mayo
juice of one lime
2 tsp ground cumin
1 tbsp of cilantro

  1. Place all ingredients in a blender or processor and puree until smooth. (I like to refrigerate this for the cold-hot dynamic you get when you top the soup with it, but it’s your prerogative lady, so do what you will.)
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Filed under Appetizers, Mexican food, Soups, Southwestern food, Toppings

Fried Green Tomato Salad with Sweet Chili Dressing

Though spring is taking way too long to get here, we thought we’d tee up this spicy/sweet Southern treat for you so that you’ll be ready when the unparalleled Ripley tomatoes finally appear at your local farmers market. This is a great spin on classic FGT, and any self-respecting Southern lady simply must know how to fry one.
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On a related note, I would be remiss if I did not include a quote from the movie of the same name that Dunny so expertly worked into an e-mail the other day: “If you haven’t got anything nice to say about anybody, come sit next to me.” Ouiser Boudreaux (and for that matter Sara Dunigan), you are a woman after my own heart.
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Fried Green Tomatoes
3 green tomatoes
1/2 cup AP flour, seasoned with salt and pepper
1/4 milk
2 beaten eggs
1/2 cup panko breadcrumbs
1/3 vegetable oil
1 tsp pf salt
1/4 tsp black pepper
large pinch of chili powder
mixed greens for salad
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  1. Cut unpeeled tomatoes into 1/2 inch slices. Season both side with salt, pepper and chili powder and let sit while you prepare dressing.
  2. Make dressing and prep the the breading bowls. You will need 3 bowls with the following:
    1. seasoned flour
    2. milk and eggs mixed and
    3. panko
  3. Heat a large skillet with oil over medium high heat.
  4. Dip tomato slices in flour, then egg/milk mixture, then panko.
  5. Fry slices in skillet 3-5 minutes on each side until golden brown. Dress and serve on top of salad greens.
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Sweet Chili Dressing
2 tbl bottled sweet chili sauce (The Chef likes Mae Ploy)
2 tbl ketchup
2 tsp olive oil
1 tsp sesame oil
2 tbl sugar
2 tbl water
2 tbl lime juice
2 tsp chopped cilantro leaves
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  1. Mix all ingredients together and dress those ‘maters.

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Filed under Appetizers, Comfort food, Fried food, Salad, Southern food, Veggies

Beer Chili

In a rare wave of optimism, I actually thought it was not going to be cold enough again this spring for us to post this, but once again, Mother Nature has decided to play dirty. Luckily this recipe includes two of my most favorite things, so I’ve decided to look at this as a positive.
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I believe this is another recipe The Chef stole from JR’s private stash, and judging by the comments we’ve received on his Brandy Mustard Filets, you should probably just go ahead and make this now.
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On a related note, watch yo’self when you ignite the brandy in that filet recipe. One Covington resident (who shall remain nameless) almost burned down his house with that step. And I think we’d all agree that Covington law enforcement and emergency services probably have their hands full as it is.
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2 lbs ground beef
1 large onion, diced
1 green bell pepper, diced
1 poblano pepper, diced
2 -3 Red Stripe beers
2 packages chili seasoning
2 cans of rotel, 1 hot and 1 mild
1 30 oz can stewed tomatoes
3 bay leaves
1 can of kidney beans
1 tablespoon of sugar
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  1. In a Dutch oven, brown beef and drain.
  2. Return to heat and add onions and peppers. Cook about 15 mintues on medium heat.
  3. Add tomatoes, beer, chili seasoning, rotel, and bay leaves.
  4. Simmer for several hours.  (The longer you simmer, the better it will be.)
  5. Rinse and drain kidney beans. Add right before seving.
  6. Serve with Mexican Crema, cheddar cheese, and chopped green onions. Oh, and the rest of that Red Stripe. Just for good measure.

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Filed under Beef, Comfort food, Main Course, Meat, Soups

Fish Tacos

If you’re in the Mexican mood but don’t want to go super heavy, these are the perfect solution. Start with a little Grade-A Guac, top these suckers with some Mexican Crema and accompany them with Southwestern Slaw and Freshritas. You’ve got yourself a fiesta.

2 lbs of mahi mahi, ( you can also use snapper or grouper)
1/2 cup of veg oil
2 tbsp fresh lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
pinch of salt
flour tortillas
Valentina hot sauce (not-too-hot Mexican hot sauce)

  1. Preheat grill to medium high heat.
  2. Combine oil, lime juice, chili powder, cumin, coriander, garlic and salt. Coat the fish with the marinade.
  3. Grill fish about 3 minutes on each side.
  4. Once fish are cooked through, grill the tortillas about 15 seconds on each  side to achieve light grill marks.

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Filed under Fish, Main Course, Marinades, Mexican food

BB’s Tortilla Soup

Despite The Chef’s unfortunate aversion to making standard, run-of-the-mill soups, I whined enough to finally get him to make me some tortilla. And it was anything but standard. I even got his brother-in-law JR to back me up on the fabulosity of this, so maybe that will give me some leverage when I beg him to make it again.

2 tsp vegetable oil
1 onion, diced
1 poblano pepper, diced
1 red bell pepper, diced
2 jalapenos, minced
4 garlic cloves, minced
1 tsp oregano
1 can of chopped green chilies
2.5 cans of diced tomatoes
1 tbsp of chili powder
1/2 tbsp cumin
1 1/2 quart of chicken stock
3 cups of shredded cooked chicken
salt and pepper to taste

  1. Heat oil in a large pot over medium heat.  Add all of veggies except tomatoes.  Cook until soft and caramelized (this is the most important part of making this soup right).
  2. Then add tomatoes, stock, chili powder, and cumin.  Simmer for about an hour.
  3. Then add chicken, heat through, and serve. Garnish with fried tortilla strips, chopped cilantro, a squirt of a lime, and sliced avocados.

I also dose this up with some shredded Mexi cheese, but that’s your judgment call to make. The Chef’s Mexican Crema would also be a welcome addition. This soup becomes even nummier after a few days, so make enough to munch on all week.

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Filed under Chicken, Comfort food, Mexican food, Soups, Southwestern food