NEW AGE SOUL FOOD
On the Menu
Vegetable Medley
Oven Fried Deep South Pork Chops
Wild Mushroom Risotto
Fiesta Pinto Beans
Ingredients
1 tablespoon olive oil
1 chipotle pepper in adobo sauce, minced
1 medium onion, sliced
1 medium red bell pepper, sliced
1 celery stalk, sliced
4 – 6 garlic cloves, sliced
1 bunch curly kale
½ medium red cabbage, shredded
2 carrots, shredded
1 teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground thyme
1 tablespoon white/red wine vinegar
Heat the olive oil in a large saute pan or pot. Add the chipotle pepper, onion, bell pepper, celery and garlic cloves. Saute over medium high heat until onions are translucent. Add all remaining ingredients, mix thoroughly and cover with a lid. Lower the heat to medium low and cook 15 minutes. Remove from heat taste for flavor and adjust seasoning accordingly. Cover let mixture continue to cook from residual heat.
Ingredients
4 cups of water
1 teaspoon sea salt – will be used throughout recipe
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground pepper to taste
½ ounces dried porcini mushrooms
2 tablespoons olive oil
6 ounces shitake mushrooms, sliced thin
12 ounces cremini mushrooms, sliced thin
1 shallot, diced
¼ cup chopped parsley, chopped
1 cup arborio rice
1 ounce grated parmesan cheese – Optional
In a medium saucepan, add 4 cups of water, ¼ teaspoon sea salt and bring it to a boil. Add the dry porcini mushroom and boil for 1 minute. Remove pot from the heat and set aside, for 5 minutes.
Meanwhile, place the sliced shitake mushrooms and the cremini mushroom in a large bowl along with 1 tablespoon olive oil, ½ teaspoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, and freshly ground pepper to taste. Massage the oil and seasoning into the mushrooms then place them in a single layer on a sheet pan and roast in the oven 12 – 15 minutes.
While mushrooms are roasting, strain the porcini mushrooms through a wire mesh strainer into a heat safe bowl. Discard the porcine mushrooms. Return the pot to a medium high flame and add the remaining tablespoon of olive oil, shallots and parsley (reserve a few pinches of parsley for garnish) stir constantly for 2 minutes.
Add the rice and stir constantly until rice is toasted and opaque about 2 minutes. Add 1 cup of the hot mushroom broth. The rice should just be covered by broth. Stir constantly until nearly all broth is absorbed. Add ½ cup of the mushroom broth and stir constantly until broth is nearly all absorbed. Repeat this process stirring often, 18 – 20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more crunch. It is done. Remove from burner and stir in half the roasted mushrooms, parmesan cheese and a pinch of salt and freshly ground pepper.
When serving, add the remaining mushrooms and garnish with the reserved parsley.
Ingredients
1 pound dried pinto beans
6 cups water
1 bay leaf, large
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon liquid smoke
1 teaspoon black pepper
1 teaspoon sea salt
2 jalapeno peppers, diced
1 onion, diced
Method
Sort beans by removing any debris, broken, disfigured, off size or off colored beans. Wash beans by sloshing them around in a pot of cold running water, strain them in a colander and run water over them for a few seconds.
Place beans water and bay leaf in a pot over medium high heat and bring to a boil. As soon as the water starts to boil, turn off the heat and cover the pot. Let the beans sit and soak for 1 hour.
After the hour has elapsed, add all remaining ingredients and cook, covered over medium another 1 – 1½ hours or until beans are done.
Occasionally stir beans while cooking and keep them covered by at least an inch of water. The flavor of the cooking broth will determine the taste of the beans so taste, adjust seasoning as required before beans are completely done.
