Published by mel on February 15, 2007 in recipe and sides & bites.
Recipes that call for chipotle peppers usually ask for 1 or 2 peppers. The cans of peppers, on the other hand, only come in one size: huge. How to use the remaining peppers? Fajitas were eh — too boring. I was going to roast a pork loin rubbed with chipotle pepper and onion paste…but I can never remember to defrost things. A quick search on epicurious.com turned up these hot and smoky beans.
They had everything a girl could want: dark beer, worcestershire sauce, dijon mustard and BBQ sauce. Bingo!
Honestly, these were so delicious. We ate them with a simple salad for a filling and yumtastic dinner.
recipe »
Published by mel on January 29, 2007 in entree, recipe and sides & bites.
I’ve decided to start documenting dinner. This way I can keep track of recipes and keep this blog semi-updated…if only with the various foodstuffs I’m making.
Tom said he was in the mood for tuna steaks, and I wanted to make something that was less boring than seared tuna on salad. I did a little research and adapted a recipe from Gourmet for tuna bruschetta.
I used chipotle peppers, granny smith apple, sour cream and basil to make a kind of dressing for the seared tuna. At first I was afraid of the combination, thinking that basil and chipotle would never taste good together. I was wrong, and the sandwiches were really delicious.
recipe
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