Wednesday, November 25, 2009

Rosie Fixes Burritos For The Hawthorne Brothers And A Second Little Hawthorne Puppy Comes Home.

Note: This post was drafted Tuesday night and I blogged about it tonight. And if you're just checking in, I posted earlier, today, Wednesday, about making crepes for my Thanksgiving Gateau of Crepes. Please check out the post after this one to see the crepes. Both Hawthorne Boys will be home tonight. Middle Hawthorne is en route. Knowing their hearty appetites, I need to get something ready for them They both love burritos, so I'm checking out my pantry and my freezer inventory.
I found this bag of "Mexican" rice. What makes it Mexican? Not sure I know. I do know it has cumin in it, maybe some dried tomatoes and peppers.
I poured one cup of rice into two cups of boiling salted water.
Cooked for about 20 minutes, covered, and set aside.
I found some black beans in the pantry, rinsed them off, and started to put them in salted, boiling water, when I remembered I'd saved the braising liquid from the other night when I made Crock Pot Country Style Ribs.
I scraped off the congealed fat on top and discarded it.
I poured the gelatinous pork liquid into my pan and heated it to a boil.
Then I poured my rinsed black beans into the braising liquid.
After simmering 20 minutes, I poured out the liquid, rinsed the beans in cold water, added salted water to the pot, brought to a boil, and put the beans back in for another 20 minutes, or until the beans were just tender.
Mexican rice on left. Black beans on right. And the beans have a delicate, subtle pork flavor. Very nice.
I checked out my trusty inventory and went downstairs to procure 2 chicken legs with thighs.
My ingredients (from left to right): ground cumin Lawry's seasoned pepper onion powder ground coriander granulated garlic olive oil freshly ground salt Tony Chachere's Creole Seasoning Hungarian Hot Paprika cayenne pepper
First, I liberally applied olive oil to the chicken.
Then I sprinkled just a little bit of everything on the chicken.
I added a little water in my baking dish, about 1/3 way up. These are going into a 350 degree oven for almost an hour. Just until you can stick a knife between the leg and thigh and the juices run clear, not pink or bloody.
Very nice finish. Crispy skin. Love the seasonings.
I picked the meat off and added a little of the liquid.
Went out to the garden and picked some cilantro.
Clockwise from top left: Pulled seasoned and baked chicken legs and thighs Black beans simmered in pork ribs braising liquid Tortillas Mexican rice
First I placed the Mexican rice on the tortilla, then some black beans, and a sprinkling of cilantro.
I placed the chicken on top.
Maybe a little more cilantro.
Rolled up and topped with Monterey Jack cheese. I sprinkled a bit of cayenne pepper on top for a little extra heat.
Bake in a 350 degree oven until the cheese is melted.
Serve with sour cream. And all eight burritos are gone. Oh ... to be able to eat with such abandon. Last night, another little Hawthorne puppy came back to the nest. Just enjoy the videos.
Stay tuned for my Thanksgiving recipes and Thanksgiving with the Hawthornes.

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