Two weeks ago, I got to make dinner for Judy/Mass and Joe. THIS (Pear Tatin) was dessert. Yum.

To be a bit more specific, I used 8" flour tortillas, filled with refritos cooked with onion, garlic

and epazote, roasted hatch chilies and grated pepper jack cheese. Wrapped 'em then brushed with (grab some lipitor NOW) bacon fat. I was looking to do a chimichanga without the deep-frying. I'd say they came out . . . adequately.

 
It was great to dine with Judy & Rich but it's always a treat to have dinner with Joe and Jacques.

(Don't tell Joe, though, there'd be no living with him. HE thinks it's all about Jacques and we let him.) He's a generous host and a permanently welcome guest. He didn't mention the 3 loaves of bread he brought (2 French, one Sourdough Rye boule . . CRAZY good) as well as a basket filled with fresh greens and lettuces.

You guys know how great it is to have someone appreciate your cooking, with Joe it turns into a mutual admiration society. Quite a fortunate conglomeration, I'd say.

 
Bacon fat! I thought that oil had a bit of character! They were wonderful. If I'm not mistaken,

the beans were canned refried and you added the epazote and chiles when you reheated them? I'm not trying to bust you or anything--I assume canned beans are better for this than runny homemade ones. I also want to be invited back.

 
As a man humble enuff to offer con queso made with Velveeta, I'm unashamed to admit using canned

refritos. I've made them from scratch but like Rotel's, I don't see the point of putting myself through the work. When "fresh" is important, I use fresh but with beans, I don't see the point.

 
The dinner and company were nonpareil!

It is always fun to put faces to names and this encounter was no exception!
Steve and "CB" were consummate hosts and Joe and Jacques are great fun and fit my mental picture of them almost exactly!

Thank you all for a fabulous visit!

 
OK, I have to admit that I had to google epazote. I have never heard

of it and I was born in Arizona for crying out loud. The definition of it was a trip! Poisonous, good for gassiness, I think I must get some! Now to the burritos. I kinda pictured them as taquitos (spelling?) like. Guess they were bigger though. They sound delicious and I think I'm gonna make some. Thanks

 
I've made refried beans from scratch, however I think Rosarita Refried Beans

low fat type are much better. They get doctored up with very crisp fried bacon, onion, garlic, my favorite red taco sauce, and a bit of 2% cheese on top and baked. Yum they are so good.

 
Epazote is a strange herb to me--it smells like paint remover and has a really strong taste,

but used in the right amount in the right dishes it's perfect. I realized this when one of our gardeners brought a pot of beans and some cheese quesadillas to a potluck, both laced with epazote. It made a convert out of me.

 
Yes, they said it had a gasoline smell. Being that I absolutely hate

the smell of gasoline it makes me wonder but I think I need to check it out. I guess I can get it here. This is heavy on Cuban/Latin food so I don't know if it is something they use also. I'll look. I guess you use it fresh? And Steve did also? I'm adding the link that I found about it in case anyone else doesn't know about it too. Or maybe I'm the only one? LOL

http://mexicanfood.about.com/od/spanishterms/g/Epazote.htm

 
I will have seeds to share in the fall......more

It's really easy to grow. The seeds are tiny and could be easily mailed. It enthusiastically reappears each summer in my herb garden (it will spread but is easy to pull - not like garlic chives!). I also plant some in a pot for indoor use over the winter. As others mention below, it adds a great flavor to bean dishes. When I don't feel like cooking I make nachos with canned frijoles (another Rosarita fan here). A tiny bit of minced epizote into the beans while they are heating really improves them. I also add about a tsp of frozen pureed chipotle in adobo. The result is way better than my efforts at homemade frijoles and my ace in the hole for a quick and easy dinner.

 
I would love to have some seeds to try cyalexa if you would share.

Can you let me know and I can mail a self addressed, stamped envelope please? Thanks

 
Steve, your "Reward" poster...

was a real hit after we posted it on our stateroom door.

I got several people asking if they needed to buy me a beer. I told them all it would be a fine idea, but alas, not one of them ponied up.

 
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