I must start with the caveat that this is not actually my recipe but BD’s. And, truth be told, it’s not even his. Many years ago, when shoulder pads and perms were in vogue if unfortunate and our meeting was but a fleeting dream he could only hope to attain (my blog, my version), he found himself in a liquor store that had a Jack Daniel’s promotional recipe for this cake on a tear-off pad. He availed himself.
I love beans. Love, love, love! I could eat beans at every meal (which ironically is suggested in the paean to legumes that every kid knows and which some in my house sing to me frequently). So, I’m sort of jaded when it comes to this recipe when I say that you will love it! Nobody has not liked it (yep, that double-negative was intentional).
3 Tbs chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp crushed red pepper flakes (or to taste)
1 1/2 tsp sweet paprika
1 Tbs ground cumin
3 tsp kosher salt
3 tsp black pepper
Put all ingredients into a jar with a tight-fitting lid and shake. This will last a few months in the pantry.
If using for tacos, start with 2 tbs per pound of meat and add to taste. When I use 1 lb meat and 1 can (rinsed and drained) black beans, I use 3 tbs of taco seasoning.
Years ago, in one of my former lives filled with escapade and mayhem, I would wander the saloons of the West seeking adventure and a quick bit of coin playing Texas Hold ‘Em with anybody who had the cash and gumption to make it interesting. I’d made my way through all of the cities that sounded up to the challenge – Deadwood, Wichita, Tombstone – when I decided to get off the beaten path. My reputation was preceding me and finding a high-stakes table was getting harder and harder.
Sixty picture later, I’ve just given up. It’s simply not a pretty dish. You’ll need to take my word that it’s delicious. Earthy lentils, bitter (in a good way) onions, and lots of black pepper combine to make one of my all-time favorite bean dishes. It’s hearty and filling. It’s even vegan if that’s your thing. It’s a comfort dish that transports me to Aunt Myra’s kitchen and some warm happy memories. She is a terrific cook and introduced my childhood to mint in green salads (that one took me a while to get used to), Syrian meatloaf, and this wonderful lentil dish. Later in life she introduced me to jug wine but that’s a story for another time.
I’m pretty sure it’s the hot and muggy weather that’s gotten to my cook gene, but I’ve been in a slump when it comes to meals. I mean, really, for the love of Pete, do you people have to eat every day, multiple times each day?! In my kitchen, we don’t have the dog days of summer; we’ve got the crab days. So, it was quite an unexpected gift – a Christmas in July, if you will – when I got on a food bender. I had been thinking a lot lately about how time flies – we’re already getting things together for the boys to go back to school – which sent me on the nostalgia engine to when I was a girl getting ready to go back to school. I will spare you the brain train that got me from that all the way to remembering things I loved most about summer dinners with the family …
Doing a Google search for “brownie recipe” brings up a whopping 3.96 million hits. Even narrowing the parameters to include only “the very best brownie recipe” drops it to a mind-boggling 1.44 million hits. Methinks someone is lying there… Let me save you the trouble. Just make these. Ah, this may take convincing, I see. I understand completely. I am a chocolate snob. A chocoholic. A chocomaniac. A connoisseur (when in doubt say it in French! Adds a certain weight, a certain panache … see what I did there). These brownies are not quite cake-like but not fudgey. They are densely chocolatey but not heavy. They have a silky texture that defies their ease of preparation. Need more? They catch men! Being as I’m married, I practice the old catch-and-release … oh, I digress.