Classic Bean and Cheese Burrito!
My idea of a Bean and Cheese Burrito does not involve a Freezer and a Microwave. I fell in love with Mexican food the first time I ordered a #11 at our local Ricardo’s here in town. It was a classic Bean and Cheese Burrito the size of my plate, smothered in sauce and cheese, with a side of Spanish Rice and Beans. And then when I took my first bite, I literally thought I went to Mexican Heaven. I’m not entirely sure I ever came back either, because the list of recipes since then goes on ‘n on.
Now if you’ve had a Restaurant quality burrito, you know what I’m talking about. That’s what you want in your own home cooking, right? Well this is it. And in all honesty this recipe goes against everything I normally preach about, but I’m telling you, if you want that typical restaurant quality burrito, this is what you’ve gotta do. Buy Canned Mexican Pinto Beans and Enchilada Sauce. If you’ve got a good Enchilada Sauce recipe you like to use, then go with it, but you’d be surprised how many restaurants just use canned beans. The brands I normally use are Sun Vista, El Mexicano and Juanita’s. the great news is, most of these can be bought at any local grocer. The bad news is, most of those stores don’t sell Restaurant Quality flour tortillas. If you want to settle that’s fine. I use different tortillas all the time. But if you can find someone that makes fresh tortillas, like a Tortillaria, you’re going to improve your Bean and Cheese Burrito flavor by at least 50%!
Bean and Cheese Burrito Ingredients:
40 oz canned Pinto Beans
1/4 cup Enchilada Sauce
1/2 cup grated Mexican Cheese (Asiago, Jack, Cheddar, Quesadilla)
Large Flour Tortillas
Combine and cook the Beans and the Enchilada Sauce together and let it reduce half of the beans liquid; so make sure not to poor it out unless you want to get rid of the sodium, which is salty. Just be sure to replace the amount you poor out with water, but still reduce on the stove. Then add 1/4 cup of cheese to the inside of a large Flour Tortilla, then 1 cup of beans and roll up the burrito. Add 1 1/2 oz of Enchilada Sauce over the top of the burrito and cover with another 1/4 of cheese. Place in the oven under a high broil for approximately 1 minute, or until the cheese melts completely. Enjoy your Bean and Cheese Burrito with a side of my Spanish Rice and Salad.
Better than Restaurant Coleslaw!
Oh I’m sure you think you know how to make coleslaw. After all it’s just a side dish, so it doesn’t have to be perfect, right? Wrong! There are a lot of people out there that don’t like coleslaw very that very reason. Most recipes are so very basic, your everyday average Joe can just whip out a real simple and typical version of it and serve it up with just about anything these days. But that’s the very reason why so many people refuse to put it on their plate; it just doesn’t do it for them.
There really isn’t anything extra special about my recipe either, it just tastes better. In fact, anyone that ever told me they didn’t care for coleslaw, that tried mine, usually served themselves an extra helping. You don’t believe me? My own wife hates Coleslaw, and won’t even eat it at KFC’s. Yep, true fact. But she eats the hell out of my recipe. She just loves it! Especially if I serve it with Barbecue Pork. That combination for some reason is just unbelievable with these ingredients. So let’s shake up a classic recipe and throw in a little pep. Not only will you not regret it, I’m pretty sure that this recipe will very quickly become your new favorite!
1 pkg Coleslaw mix (1 lbs)
1 cup Mayonnaise
1 tsp Honey Dijon Mustard (mix 1 to 1 parts of Honey and Mustard if you don’t have it)
1 tsp Worcestershire
1/4 cup Whipping Cream or Half and Half
1/8 cup Sugar
1/2 tsp Salt
1/2 tsp Black Pepper
Mix and Combine all the above ingredients and refrigerate for at least one hour and serve. The longer it sits in the refrigerator, the better it’s going to taste because all of those wonderful ingredients are going to wrestle in and marinate the Cabbage and Carrots so it can take your pallet to a whole other level. And remember, this Coleslaw recipe goes great with Barbecue Pork.
Fried Shrimp at it’s Finest!
Oh I love me some Fried Shrimp. Popcorn Shrimp, Jumbo Fried Shrimp or Coconut Shrimp, lay it on me. I won’t complain. And in all honesty I don’t really have a favorite. In fact the worst thing for me is the shell pealing and that’s just because it’s tedious. But, it’s got to be done and it’s really easy to do if you know the technique. But when it comes to Southern Fried Shrimp, you’r going to want to use a larger shrimp, jumbos even, and you’re going to need to leave on the tail for dipping.
This recipe is very simplistic and very easy for anyone to follow, based on very basic seasonings most everyone already has, right in their own kitchen. Sure it can be perverted and spiced up like some kind of secret chicken recipe but it isn’t really necessary, unless you’ve just gotta have more kick. But that’s entirely up to you. Flour, Salt and Pepper, some Paprika and an egg wash with hot sauce will set your pallet off after you’ve fried these crustaceans!
Southern Fried Shrimp Ingredients:
2 lbs pealed Shrimp
2 cups Flour
2 tsp Salt
2 tsp Black Pepper
1 tbsp Paprika
1/4 cup milk
2 tbsp Hot Sauce (Louisiana hot sauce is great)
Oil for Frying (I use Peanut Oil)
Peal and de-vein your shrimp. Mix all the dry ingredients in one bowl and all the wet in another. Place the shrimp in the dry ingredients first, then in the spicy egg wash and back into the flour a second time. Fry at 350 degrees for 5 minutes or until golden brown. Be sure the oil is hot and don’t over crowd the fryer. I eat Southern Fried Shrimp with or without cocktail sauce.