Why recipes?


Why all the recipes?

I have enjoyed cooking ever since I can remember, and while in the past I tended to overseason and add extra ingredients to nearly everything, now I try and keep things simple.  Less is sometimes more... flavor. 


While some of these recipes take a little time and a little preparation, they don't take a lot of skill or experience to produce good food.  The most important thing about cooking is to not be afraid to try something new.  It's not difficult to make something that other people will enjoy.

Tips and tricks

nbk pINTO bEANS

fROM nANCY'S RECIPE

 

2 pounds dry pinto beans

Salt pork (1/3 pound, diced)

5 cups chicken broth

1 teaspoon cumin

2 teaspoons Mexican oregano

1 tablespoon minced garlic

1 cup white onion, diced fine

2 jalapenos, seeds and rinds removed, diced fine


Put the beans in the pot you are using to cook them and pick out any rocks or discolored beans, then cover with water and soak overnight.  The next morning, rinse them and recover with water until three hours before planning to serve them.  Dump into a strainer, then put the salt pork, onion, garlic and jalapenos in the pot with a little olive oil, and sauté  over medium heat for ten minutes, or until the onions are translucent and the salt pork starts to brown.  Then add beans, cumin and oregano and then cover with chicken stock (make sure that the beans are completely covered, use more stock if necessary).  Bring to a boil and then simmer for three hours.  Beans should be firm enough to stay together when stirred but soft enough to mush with a fork.  Serve as a side; leftovers can be refrigerated for at least a week, and they freeze and thaw well.


I like to make beans to have with steaks, pulled pork, any savory meat dish, or even by themselves.  

On some recipes, I will include some additional information to try and help you out (cutting the meat takes some time, use low-sodium or flavor-infused broth, etc.).  These are just suggestions, your experience in the kitchen should be your own - add some extra or different spice, use a different vegetable, just own it.

The website of Ed Kipp