Pintos with Beer and Bacon

I keep thinking that I have already posted this, then I go fruitlessly searching for it, and have to practically begin from scratch.  So, for the sake of frustration-free pinto beaning, since I have once again found the original, I am now posting it before moving on.  And, as for the recipe, I love these beans!  Serve them with barbecue, tamales, baked chicken, rice,.... savory and yummy!

 

1 lb. dry Pinto Beans

4 slices thick-cut Hickory Smoked Bacon, chopped in 1” pieces

1 medium-sized Onion, chopped

2 cloves Garlic, minced

2 Tbsp. pickled Jalapeno, minced

14.5 oz. can diced Tomatoes

2 12 oz. bottles Golden Ale-type Beer

(*note: 2 full bottles is a bit much, I prefer them minus a single sip.)

1 Tbsp. Salt

2 tsp. freshly-ground Pepper

Water

Carefully rinse pick through beans.  Soak beans overnight or use quick-soak method.  Discard soaking water, set beans aside.  In a Dutch oven over medium-low heat, cook bacon until almost crisp.  Add onions and cook, stirring occasionally, until they begin to soften.  Add garlic and jalapeno and cook, stirring, until garlic and onions are beginning to brown.  Add tomatoes, beer, beans, salt and pepper, and enough water to cover by 4 inches.  Bring to boil, reduce heat to low.  Simmer over low heat, partially covered, for 3 hours, stirring occasionally and checking liquid level.  Add water as needed to keep liquid level 2 inches above beans.   Check for taste and softness of beans, adjust seasoning as needed and continue cooking until beans reach desired softness.

Serve over rice and/or with your favorite BBQ!

Pie Crust

While I'm posting holiday pie recipes I ought to get this up too.  I don't remember where the recipe came from, but I've used this for as long as I've been baking pies.  So simple, there's almost no justification for purchasing pre-made pastry.

Makes 2 9” pie crusts.

2 C flour

1 tsp. salt

¼ C ice water

¾ C shortening

Mix together flour and salt.  Take out 1/3 of the flour and mix with the water to make a paste.  Cut shortening into the dry flour.  Add the paste and mix well.

The dryer the pastry, the harder it is to roll out, yet the flakier it will be.

Southern Pecan Pie

 

I found this recipe in a Southern Living cookbook the first year we were married, when I was cooking Thanksgiving and Christmas all on my own, way away in Germany.  We've made it every year since.  It is, without fail, the best pecan pie I have ever tasted.  Arranging the pecans in an orderly circular pattern is not required, but we like to top our favorite pie with a touch of O.C.D. flair.

Lemon-Glazed Persimmon Bars

Found on Pinterest during my frantic search to find ways to use the generous harvest of persimmons from my uncle's farm last year, these became a REASON to get persimmons, not merely a means of responsibly consuming them.  I love lemon bars in general, but these are AMAZING.  

Use the jelly-like pulp of ripe Hachiya persimmons.  These are the variety that are shaped like an acorn and are ripe once they feel about like a ready-to-burst water balloon. 

And just try not to eat the entire pan of these the first day all by yourself....


Unsalted butter, for greasing pan
1¾ cup flour, plus more for pan
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1 tsp. kosher salt
½ tsp. ground cloves
1 cup pureed persimmon pulp
2 tbsp. plus 1½ tsp. fresh lemon juice
1 tsp. baking soda
1 cup sugar
1 cup finely chopped dates (or raisins)
½ cup vegetable oil
1 egg
1 cup confectioners' sugar, sifted

*Optional: fresh lemon zest, added to batter and/or glaze

1. Heat oven to 350°. Grease and flour a 10" x 15" x 1" jelly roll pan; set aside. Whisk together flour, cinnamon, nutmeg, salt, and cloves in a bowl; set aside. Whisk together persimmon pulp, 1½ tsp. lemon juice, and baking soda in another bowl; set aside. Whisk together sugar, dates, oil, and egg in a large bowl; add dry ingredients and persimmon mixture, and stir until just combined. Pour into prepared pan, and smooth top with a rubber spatula; bake until lightly browned, about 25 minutes.

2. Meanwhile, make a glaze by whisking together remaining lemon juice and confectioners' sugar in a bowl until smooth. Let cookie sheet cool for 5 minutes and then pour glaze over warm cookie sheet, spreading it evenly over the top with a rubber spatula. Let cool to harden glaze, and then cut into finger-sized bars.

(Originally found on Yummly.)

Pasta Pomodoro

Yes, I bought my first running magazine for the recipes.  This amazing—and easy—Pomodoro (tomato) sauce is the base for all of Chef Joe Bastianich's pasta dishes which I will also be posting.  Yet the sauce with simply the pasta is marvelous. 

Cuban-Style Roast Pork

This is the roast pork that goes with the Cuban-Style Black Beans with rice on the side.  So tender and flavorful, it will melt in your mouth.  Badia is the brand of Mojo that Justo recommended, but the further you get from South Florida the harder it may be to find.  Look in the ethnic food section of your grocery and you will find at least one brand of this marinade among the Hispanic-type products.  It's also good for roast chicken, just smother your bird and roast until the mouth-watering smells can no longer be resisted...