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In the last week, two Municipal Air Force roundel products have sold. One was a Chicago keychain and the other was St. Louis stickers. Did someone here order those or has the site been stumbled upon randomly? I will say that I have found it exciting and in the new year I will start messing with the roundel products again.
Dec. 14th, 2009
Sunday Beans
Dec. 14th, 2009 03:14 pmI would just like to share a delicious recipe with you. We've made it quite a few times and it's delicious, easy, and different. It's a Puerto Rican inspired bean dish that the New York Times (the source of the recipe) calls "Sunday Beans". It's just a simple bean dish that is smoky from bacon, sweet from pineapple and orange juice, and kicked up a notch by the addition of cumin and coriander seed that finish the dish nicely. We typically serve it with some pan-roasted chicken, but it would be good just over rice.
Again, this recipe is from the June 28, 2009 issue (article) (recipe) of the New York Times:
2 tablespoons olive oil
4 ounces slab bacon, diced
1 medium yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 medium red pepper, seeded and diced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup orange juice
1/2 cup pineapple juice
3 (151/2-ounce) cans red kidney beans, drained
Kosher salt and freshly ground black pepper.
1. Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes. (Mark's note: I crisp the bacon and take it out at this point and sprinkle what I haven't snitched back over the beans upon serving.)
2. Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
3. Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to ยค of its volume. Taste and adjust the seasonings.
4. Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice. Serves 8 (Mark's note: Not if you scoop as much as we do onto the plate...).
Again, this recipe is from the June 28, 2009 issue (article) (recipe) of the New York Times:
2 tablespoons olive oil
4 ounces slab bacon, diced
1 medium yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 medium red pepper, seeded and diced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup orange juice
1/2 cup pineapple juice
3 (151/2-ounce) cans red kidney beans, drained
Kosher salt and freshly ground black pepper.
1. Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes. (Mark's note: I crisp the bacon and take it out at this point and sprinkle what I haven't snitched back over the beans upon serving.)
2. Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
3. Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to ยค of its volume. Taste and adjust the seasonings.
4. Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice. Serves 8 (Mark's note: Not if you scoop as much as we do onto the plate...).