I’m glad I never pursued a culinary career. To be honest, I am far too clumsy in the kitchen. I am forever getting cut and/or burned and I can hear Gordon right now: “Get the F*^&% out you bloody DONKEY!” My favorite thing to do is take a skillet out of a 400 degree oven to the stovetop and promptly forget it was in said oven and move it with my bare hands. I have been doing that for years. I finally invested in some cool (and cheap!) silicone handle covers. So I’m not as nimble and thoughtful as I’d like to be in the kitchen. Today is no exception.
Tonight’s dinner is Cajun black beans over cilantro lime rice. I had some remoulade dressing left from Saturday’s ribs so I also threw together another celery and fennel slaw as well. Enter the mandoline. In my defense, it’s not possible to use the guard with celery. You have to do that by hand. While I was carefully guarding my thumb, I proceeded to go ahead and slice the knuckle of my middle finger instead. Someone was bound to sacrifice. I guess they talked it over and decided to pull one over one me (finger to thumb: “watch this, she’s not even looking at me”). So as I type, I have a piece of paper towel clotting the blood on my finger while I finish dinner. Makes for some flappy typing.
I’m a little frustrated with the black beans. They were only supposed to cook for 2 hours. They’ve been cooking for nearly 4 and are still a bit al dente. However the Cajun spices and flavors force me to forgive them for undercooking. They were covered by about an inch of water with a few bay leaves, a chunked onion, garlic, season salt, cayenne, cumin, onion powder, oregano and black pepper. I just kinda winged it since I’ve never made them from scratch before. But I promise I’ll get the recipe piece of this blog going soon and get everything out there in an easier to follow format for anyone interested. For now you’ll have to muddle through my blathering.
The cilantro lime rice is simply white rice finished with a little butter, a handful of finely chopped cilantro and the juice of one lime with some salt and a pinch of cayenne. Top with black beans and garnish with some green onion and Mexican crema. I really wanted some cojito cheese on top but knew Staci would hate it since it’s feta’s drier Mexican cousin and she hates feta. Served with the fennel celery slaw and ONE piece of garlic bread. The flavor profile ended up being really nice. Cook the beans a little longer next time and add a tad more heat. Not super healthy but not really indulgent either so I can live with that.
Speaking of indulging, dear readers, I am about to be on a serious dining and drinking getaway this weekend. So instead of cooking, I will be doing something I love even more…dining out! We’re heading to Dallas for Staci’s birthday weekend so I will be adding some pictures and reviews instead. On the list is: Pappadeaux (always a must when in Dallas – honestly, I could write the review already…the lobster bisque, the Dirty Goose, Halibut Yvette (because it’s HALIBUT SEASON, hooray!!!) and the bread pudding with decadent whiskey sauce. Man, I love that place!), Terrelli’s, and Lucky’s for brunch before heading home. Looking forward to it, especially the martinis…I think I can already hear the olives distantly beckoning me!
A thought. I’m glad we’re not serving company tonight because somewhere in that salad is a little piece of moi. Shhhhhhhhhhhhhhhhhh……
Happy reading, joyful cooking and spread the love!