Southwestern Potatoes
There is not a lot when we think about southwestern food. At least...not me.
That just shows how much there is still to learn. And with food..the learning is the fun thing. And a simple recipe by Mark Bittman was all it took to reveal this fantastic point of food..once again to me.
Apparently Bittman got inspired by this recipe on a flight! There must be something about this one that makes avid foodies learn new tricks.
You got to to try it to understand the fantastickness of this one
Mark Bittman
2 ears of corn. Husked, cleaned and shaved carefully as close to the stick as possible. Collect the corn and discard the stick.
1/2 cup of black bean, soaked overnight. Better still, you can use the ones from store. Drain the water of course.
1 jalapeno
2-3 potatoes. Coarsely cubed.
A pinch of cayenne pepper
1/4 cup pf good quality cheese. Tangy varieties are best. I have pepper jack and Cheddar. Both worked great
1 tbsf lime juice
3 tbsf oil
Salt and pepper
cilantro for garnish
In a large skillet, heat 1 tbsf oil. Add the corn and the jalapeno. Brown the kernels for 2 mins..but don't dry it out. Plate up and reserve the corn.Add another 2 tbsf oil, and brown all the potatoes. Will take time. So don't rush. Once they are brown all over, reduce hear cover to cook through for 3 min. Add the corn back in the skillet. Add the beans, cayenne pepper, salt and pepper. A bit of lime juice in here is good. Take the skillet off the stove, transfer to a oven friendly container, add the cheese cubes and broil for the cheese to melt in your broiler. If you don't have a broiler, just reduce heat on the stove to the lowest setting and let the cheese melt.May take 1-3 mins. But no more.
Garnish with Cilantro
Have it on a Sunday morning. A southwestern style potato salad.
Happy eating and healthy living!
Comments
I never thought about adding potatoes into mine. Good idea.