FOR THE RICE AND BEANS

Heat up chicken/beef stock
Add the rice
Add the blackbeans
Season with dried oregano, fresh basil leaves, coriander, and cumin. Let the oregano and coriander dominate supported by the basil and the cumin.

FOR THE YOGURT SAUCE

Take three table spoons of yogurt
Add 1/4 tsp chipotle powder
Add half a lime
Stir.

FOR THE ONIONS

Dry roast the garlic in a pan (or in the oven)
When the garlic is soft, take it off the pan and mash it up.

Start with some butter
Caramelize the onions.
Add back the garlic when the onions are done.
Mix together

FOR THE AVOCADO
Take an avocado.
Mash it.

PUTTING IT ALL TOGETHER
Take a burrito shell and melt jack cheese over it.
Add the rice and bean mixture
Add the caramelized onions/roasted garlic
Add the avocado
Top with the sauce
Throw cilantro on top of it.
Fold.

Hot-and-Sour Pumpkin Soup Gourmet | October 2001

Active time: 40 min Start to finish: 1 1/2 hr

Makes 6 to 8 servings, or about 10 cups.
Adapted from chefs Ming Tsai and Tom Berry of Blue Ginger, Wellesley, MA
While you could make one without the other, Blue Ginger’s shrimp toasts go so well with this flavorful soup that the two recipes function as a pair. We think of the combination as an Asian twist on soup and a sandwich.

1 large onion, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon chopped peeled fresh ginger
3 tablespoons vegetable oil
1 (3-lb) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes (6 cups)
1 cup dry white wine
2 qt chicken stock, or 1 qt canned chicken broth and 1 qt water
6 lemongrass stalks (bottom 5 inches only), coarsely chopped
1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped
3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeño chiles, trimmed and coarsely chopped (seed chiles if a milder flavor is desired)
4 kaffir lime leaves (fresh or frozen)
1/3 cup fresh lime juice
1/4 cup Asian fish sauce
1 tablespoon sugar Accompaniment: shrimp toasts

Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes. Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.

Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.

Cooks’ note:
• Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.

Shrimp toasts Gourmet | October 2001

Active time: 45 min Start to finish: 45 min
Makes 6 servings (as an accompaniment to soup or as an hors d’oeuvre).
Adapted from chefs Ming Tsai and Tom Berry of Blue Ginger, Wellesley, MA

1/2 lb rock shrimp or regular shrimp, peeled and deveined
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Asian sesame oil
1 tablespoon rice wine or medium-dry Sherry
1 large egg white
1/4 cup diced (1/8 inch) peeled jicama
2 tablespoons chopped fresh cilantro
2 scallions (white and pale green parts only), thinly sliced
About 6 cups vegetable oil for frying
12 very thin slices firm white sandwich bread, crusts discarded
1/4 cup sesame seeds Special equipment: a deep-fat thermometer

Pulse shrimp, ginger, sesame oil, rice wine, and egg white in a food processor until a coarse purée forms, then transfer to a bowl. Stir in jicama, cilantro, scallions, and salt and pepper to taste. Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375°F on deep-fat thermometer.

While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.

Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately.

http://www.epicurious.com/recipes/food/views/105584

1/2 avocado

1 to 2 tbl. vanilla yogurt (I used Dannon…”No artifical anything”)

Mix.

Use 80/20 hamburger and fry. After it fries, use the fat that dripped off to saute the onions and peppers. 

I cook. Alot. When I’m not scrounging around for food and eating umpteen egg sandwhiches, I cook alot. Yeah. That would be more accurate.

I like food. Alot. I like Thai food. Alot. I cook Thai Food. Alot. I want to go to Thailand. Alot.

As I cook, I will post fascinating, noteworthy, or tremendous comments and/or recipes.

Enjoy. Bon Appetit.