Great News!!!! My fresh Hatch chili peppers are being shipped on Monday from The Hatch Chile Store in New Mexico. IThis is so exciting. I just love these peppers. I pre-ordered five pounds because they are seasonal and are only available about one month out of the year.
Yesterday was my cheat day to eat ‘whatever I wanted’. For some reason, even though the outside temperature was near or at 100 degrees I wanted beans and cornbread. The plan was to make hot dogs but beans and franks topped with fried potatoes and a side of cornbread sounded much better. Indecisiveness about which beans to use led to using three different varieties – black, great northern and red beans. The beans and franks were absolutely awesome, the fried potatoes turned out perfectly and the cornbread-well let me explain that. I searched Pinterest and found a recipe from a very reputable source. Halfway through I realized something was not jiving. I have made cornbread literally hundreds of times so I knew something was amuck. I proceeded to read the reviews and all were bad. Fortunately, I caught it in time to be fixed. After all that it turned out just fine. From now on I will make sure to read the reviews ahead of time.
Beans and Franks:
- 1 package beef hot dog franks, cut into ¾ inch pieces
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can great northern beans, drained and rinsed
- 1 (15 oz.) can red beans, drained and rinsed
- 1 (10 oz.) can tomatoes and chilies (I used Hatch branch)
- 1 to 1 ½ cups beef broth
- 2 Tablespoons fresh cilantro, chopped
- 1 Tablespoon jalapeno, finely chopped
- 1 teaspoon garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
Drain and rinse beans. Combine beans, tomatoes and chilies, broth, garlic, cilantro and spices in large stew pot. Cut the franks into ¾ inch pieces and add to pot. Cover and cook on Low-Med heat until franks plump up. This took about 20-25 minutes. Reduce heat to low and simmer for another 20 minutes. Done. YUM.
For the potatoes all I did was cut them into small cubes, soak them in salted water for a couple of hours and fry them just like regular fries. Make sure to salt them while they are still hot.
Like I said above, the cornbread was misrepresented on Pinterest and I had to make adjustments. I documented the recipe and my changes because I want to make it again according to my own directions and compare results.
Jalapeno Cheddar Cornbread
- 1 ½ cups cornmeal
- ½ cup all-purpose flour
- 1 teaspoon Kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups buttermilk
- 1 egg, beaten
- ¼ cup butter, melted
- 1/3 cup cheddar cheese, shredded
- ¼ cup jalapeno, diced small
- 1/3 cup olive oil
Preheat oven to 425 degrees F. In large mixing bowl whisk together all the dry ingredients. In separate bowl mix the buttermilk, egg, butter, cheese and jalapeno. Add wet ingredients to dry ingredients and stir until well blended. Do not overmix. On stove top, heat oil on Med-Hi heat in 9 inch cast iron skillet. Pour batter into oil. Let sizzle for 4-5 minutes until edges appear slightly crisp. Transfer to oven and bake for 15-20 minutes. Remove from oven and flip. This may be tricky because of the cheese. I had to cut mine into four pieces, flip and return to pan. Let bake another 10-15 minutes. Remove from oven and let cool.
Enjoy your day!