Quoting Dave Drum to Dale Shipp <=-

I've never seen kidney beans as "refried". I just looked at 28
recipes on recipesource.com and not a single one called for
kidney beans.

Any dried bean can be cooked up refrito style. Certainly in northern
Mexico and the American southwest pintos are most commonly used but
that is not universal. I have a refried bean recipe from Dean
Fearing that calls for pinto or kidney beans. And if he says those
red beans are OK they're offically legit!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fearing's Refried Beans
Categories: Beans, Chilies, Breakfast
Yield: 6 Servings

2 c Dried pinto beans or red
Kidney beans
2 md Onions; finely chopped
2 Cloves garlic; minced
1 Bay leaf
2 Serrano peppers; chopped
3 tb Lard
S&P

Cover beans with water and soak overnight. Drain beans. Add fresh
water to cover, the onions, garlic, bay leaf and peppers. Cover,
bring to a boil, reduce heat and simmer gently, adding more
boiling water as necessary. Continue cooking until beans are
soft. Add salt and pepper to taste. There should not be much
liquid when beans are cooked.

In a food processor, puree the beans. Heat remaining lard in a
skillet and saute puree until it becomes smooth, fairly dry paste.


Breakfast menu: Huevos Rancheros, Flour and Corn Tortillas Refried
Beans (frijoles refritos,) Fried Pork Chops with Lemon & Lime
Juice, Chopped Cilantro Jalapeno Cheese Grits, Watermelon and Mango
Juice, Coffee, Fresh Fruit

Source: The Home Entertaining with Dean Fearing Show

Posted by: Holly Butman

MMMMM



Cheers

Jim


... Now there's a name I've not heard in a long, long time.

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JIM WELLER wrote to DAVE DRUM <=-

I've never seen kidney beans as "refried". I just looked at 28
recipes on recipesource.com and not a single one called for
kidney beans.

Any dried bean can be cooked up refrito style. Certainly in northern Mexico and the American southwest pintos are most commonly used but
that is not universal. I have a refried bean recipe from Dean
Fearing that calls for pinto or kidney beans. And if he says those
red beans are OK they're offically legit!

That is probably true - but, Dean Fearing, while he may have run a
popular joint in Tejas, is not my favourite chef/cook. And when did
Ol' Dean swish his way into being "offical" anything? I know he conned
the Beard Awards into a "Best Chef Southwest" - but that bar was pretty
low.

I have seen white (navy) beans used - which looks weird to the max -
but tastes OK and has a decent texture. Kidney beans - unless reduced
to a total purée would have a totally wrong texture. Refritoes should
be moderately lumpy - like poorly mashed potatoes.

According to one of my co-workers, Oscar Moreno, "If I served refritoes
made with kidney beans to my Momma she'd slap me so hard I'd probably
land in Tampico at Grandma's house."

Here's a different take on refritoes from Zarela Martinez' web site:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beans Fried in Butter
Categories: Five, Beans, Vegetables
Yield: 6 Servings

1 lg White onion
1 lb Dried pinto or black beans;
- cooked as for Frijoles
- Negros Cocidos & slightly
- cooled *
6 tb Butter
1 ts Salt; to taste

* use frijoles negros, frijoles rojo, or pintos.

COOK THE BEANS: Start by cleaning the beans, make sure
to remove any pebbles or impurities, and wash them with
water using a colander.

Place a casserole or dutch oven on the stove, add the
beans and cover with the water.

Add the rest of the ingredients and cook with the
covered pot for an hour and a half or until the beans
are soft.

Grate the onion on the fine side of a box grater, or
chop coarsely and grind to a puree in a food processor.
Set aside.

Drain the beans in a colander and reserve about 1 1/2
cups of the cooking liquid. Working in batches as
necessary, process the beans to a smooth paste in a
blender or food processor, using up to 1 1/2 cups of the
reserved cooking liquid to help the action of the
blades.

In a heavy medium-sized skillet, heat the butter over
medium heat. When it foams, add the onion and cook until
just lightly golden, about 5 minutes. Add the beans stir
to mix thoroughly, and cook, stirring occasionally for
10 minutes, until the beans are thoroughly imbued with
the butter flavor.

Taste for salt and add up to 1 teaspoon if desired
(there will be some from the previous cooking of the
beans).

Makes 6 servings

RECIPE FROM: http://www.zarela.com

Uncle Dirty Dave's Archives

MMMMM

... "Good teaching is 1/4 preparation and 3/4 theatre." -- Gail Goodwin

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Quoting Dave Drum to Jim Weller <=-

Fearing [...] when did Ol' Dean swish his way into being
"offical" anything?

Swish? He's married (to a chef, a female chef) and has two kids.

the Beard Awards into a "Best Chef Southwest"

There's that.

I have little regard for most of the chefs who make it to the Food
Network as most are egotistic windbags and half assed cooks but
Fearing was showcased on the much superior PBS show Great Chefs and
also in Star Chefs magazine.

As well British based business intelligence publisher Informa in its
Restaurant Hospitality magazine, which is highly regarded in the
industry, labelled him "The Father of Southwestern Cuisine".

And then Zagat rated his place #1 on its list of best hotel
restaurants in America at least once.

But you hold Oscar who sells auto parts as a higher authority.

refritoes from Zarela Martinez' web site:
Title: Beans Fried in Butter
* use frijoles negros, frijoles rojo, or pintos.

Frijoles rojos are pretty damned close to kidney beans.



Cheers

Jim


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--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

JIM WELLER wrote to DAVE DRUM <=-

Fearing [...] when did Ol' Dean swish his way into being
"offical" anything?

Swish? He's married (to a chef, a female chef) and has two kids.

So? I have a niece who is a lesbian, was married twice and has two kids.
Her son has been "Miss Gay Illinois" at least twice. And Fearing sure
sets off my "gaydar".

the Beard Awards into a "Best Chef Southwest"

There's that.

As I mentioned - that bar is/was very low.

I have little regard for most of the chefs who make it to the Food
Network as most are egotistic windbags and half assed cooks but
Fearing was showcased on the much superior PBS show Great Chefs and
also in Star Chefs magazine.

Food Network is it is currently - yeah. But, used to be there were The
Two Fat Ladies, Michael Lomonaco (who is an pretty good musician as
well), David Rosengarten, Emeril, Jack McDavid, Two Hot Tamales, etc.
etc -- it was not all Rachel Ray and Guy Fairy and breathless (as well
as clewless) formats.

As well British based business intelligence publisher Informa in its Restaurant Hospitality magazine, which is highly regarded in the
industry, labelled him "The Father of Southwestern Cuisine".

Goody for him. That and two bucks twenty-five will get him a small latte
down the *$$ near my house.

And then Zagat rated his place #1 on its list of best hotel
restaurants in America at least once.

I'll bet Yelp is similarly impressed. Bv\=

But you hold Oscar who sells auto parts as a higher authority.

Because Oscar is a Mexican, from Mexico. Not some clown cashing in on perverting a cuisine.

refritoes from Zarela Martinez' web site:
Title: Beans Fried in Butter
* use frijoles negros, frijoles rojo, or pintos.

Frijoles rojos are pretty damned close to kidney beans.

Close but no cigar. The texture of kidley beenz is all wrong for lots
the things that the unknowing attempt to use them for.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quail Eggs w/Asparagus & Walnut Mayonnaise
Categories: Game, Pork, Vegetables, Appetisers
Yield: 6 Servings

9 Quail eggs; room temp *
6 sl Serrano ham **
2 Black olives
18 Asparagus tips; thin,
- blanched until just tender
1/2 ts Dijon mustard
1/2 tb Sherry vinegar
1 sm Whole egg
1/3 c Sunflower oil
3 tb Walnut oil
Salt & fresh ground pepper

Recipe courtesy: David Rosengarten

* If quail eggs are unavailable, the smallest chicken
eggs that you can find are a good substitute. Hard-boil
them, and proceed as with quail eggs.

** Serrano ham is available in Latin markets, prosciutto
is a good substitute.

Bring 2 quarts of water to a gentle boil. Carefully lower
quail eggs into the water; cook for 2 1/2 minutes. Remove
and shell immediately.

Add mustard, sherry vinegar and whole egg to the bowl of
a food processor fitted with the metal blade. Blend for
3 seconds.

In a cup with a spout, mix the 2 oils. With the motor of
the food processor running, add the oils in a thin stream.
Mayonnaise should thicken after about 3/4 of the oil has
been added.

Season with salt and pepper. Let eggs come to room
temperature.

Place ham slices on 6 small plates and spread 1/6 of
mayonnaise over each slice.

Cut eggs in half and place 3 halves on each plate.

Garnish each egg with a small piece of black olive, and
garnish each plate with 3 asparagus tips.

This recipe yields 6 appetizer servings.

Source: TASTE w/David Rosengarten on TVFN

Copyright 2000 Television Food Network, G.P.

Meal Master Format by Dave Drum - 11 July 2000

Uncle Dirty Dave's Archives

MMMMM

... I added chilli powder; that's what makes it Mexican.

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