It's been a while since I posted but I've been cooking and experimenting the whole time. As an improvisational jazz-style cook, flavors speak to me and inspire invention and expansion of what I'm working on. I've found that, as similar plants and herbs grow around the world based on latitude, cuisines along those latitudes blend and enhance each other. I'm glad I am not alone in realiing this! I've been particularly focued on blending the flavors of Mexico with the rich complimentary spices of India, the mid-East, north Africa and southerm Asia.
One example of this is a variation on Pozolé, a soup with Aztec origin
½ Ancho pepper
1 or 2 cloves Garlic
1 Onion
Chorizo
1 can Pinto or kidney beans
1 tbsp Cumin
Chili powder
Toased Cumin seed
Pinch of Chipotle
Dash of Asoefetida
1 Tbsp cooking oil
Cilantro
½ can Hominy corn
Small amount Yellow corn
½ can of Refried beans
Third of a tsp, Tamarind paste
First, chop up and soak the Ancho pepper in cup in very hot water. Chop up and saute the onion and garlic cloves in oil, adding a tablespoon or two of chorizo. Add in the chili poweder, cumin, chipotle pinch of Asoefetida and a dash of salt. When the onions are traslucent and the chorizo browned, dump in a can or drained pinto beans. Red kidney beans are a good alternative as the Tippler is pro-choice on ingredients and amounts. Add in the ½ can of hominy as well as the soaked ancho peppers and water -- which should be red. Bring this to a boil and simmer for about half an hour to 45 minutes. Add a handful of yellow corn (I keep this freezer to use as needed). Once this is near boiling, add ½ can of refied beans and blend in to thinken Now, add in that third of a tablespoon of tamarind paste. The ancho peppers have a hint of tamarind-like flavor and the tamarind paste brings that out. Finally garnish by adding chopped cilantro and crushed, pan-toased cumin seeds.
Now serve with Guacamole -- which too can be enhanced with a small pinch of Asoefetida that brings out the best of the avocado, along with lime uice, garlic and cayenne. And what to drink???
Tequila, of course. Margurtas are fine but sometimes just tequila and orang juice or a lime is more than refreshing.
