Mr. Furious Records

A couple weeks ago at dinner, Cari Ann said something about “Wouldn’t it be awesome to have tacos with Dorothy Lynch on them?” ( http://dorothylynch.com ) It would, so we set about inventing a recipe to support the concept.

Shell: Soft corn tortillas

Filling: Broiled red pepper, mushroom, and corn. We cut two fresh red peppers into thin strips, sliced one package of baby bella mushrooms, put those two in a pan, and spread frozen corn over them. Season with crushed red pepper and Mexican oregano, broil on a high (2nd from highest???) rack until the corn starts to brown a bit.

Crunch: Cashew pieces and a bit of romaine lettuce

Sauce: Dorothy Lynch

Cheese: Queso fresco (or feta if you can’t find it, but the mild queso fresco is *really* delicious!)

Of course, sides of chips and salsa or guac, well-fried black beans, or garlic white rice would go well with these tacos. Enjoy! -h

• 3 cans of chick peas (2 drained)
• tahini
• olive oil
• lime or lemon juice
• roasted garlic (fresh or jarred)
• hot pepper flavor (like Tabasco, cayenne, or hot relish)
• seasoning (like Cavender’s All-purpose Greek or Krazy Jane’s Mixed-Up Salt

Pour the un-drained can of chick peas into a blender; blend thoroughly.

Pile everything else in - 2 cans of chick peas (drained), a couple heaping spoons of tahini, a good shot of olive oil, probably a couple T of lemon or lime juice, the garlic (I use a head, or a couple spoons from the jar), and hot pepper & seasoning to taste.

Blend carefully, stirring and adding olive oil as necessary.  Texture is key.  On my blender, I want the mix *just* liquid enough that it doesn’t stop.

This is an absolute staple in my house; quick, tasty, substantial, and open to endless variations.

• 1 box Spanish rice (I use HyVee’s, thanks Jill!)
• 1 can diced tomatoes
• 2 cans black beans, rinsed & drained

1. Make the rice according to the stovetop instructions on the box.
2. You can add fresh chopped bell pepper and/or chopped onion when you add the water and tomatoes. Or crushed garlic, if you like garlic.
3. When all the liquid has cooked off, turn the heat off and add the beans. You can also add drained canned or cooked frozen or fresh corn at this point. You could even add chopped fresh mushrooms.
4. Season with cumin, hot sauce, maybe a bit of lime juice. It doesn’t really need extra salt (there’s enough in the rice’s seasoning packet and the canned tomatoes). I also strongly recommend using a hot pepper flavor (like hot sauce, cayenne, or crushed red pepper) and not using black pepper.

Hey, while you’ve been lying on the couch watching Keanu in “The Replacements,” I’ve been perfecting the ever-elusive Oven Fry for you.  So gear up, geniuses, these fries will melt your face.

1. Scrub your potatoes / sweet potatoes.  Fork a bunch of holes in the skin so they don’t explode.
2. PRE-COOK THEM - not *all the way* done - IN THE MICROWAVE.  I recommend 2.5 or 3 minutes per medium-sized Russet potato, or 3-3.5 per sweet potato.  You want them just starting to get soft, but not done or totally soft or falling apart.
3. Cut yr potatoes into wedges.  (Be careful, they’re hot!)
4. Pour some olive oil into the bottom of a bowl.  Cover each wedge in oil by dipping it into the bowl.  Place covered wedges on a baking sheet.
5. Put the sheet on a pretty high oven rack (maybe not the highest, though) under the broiler on HIGH/HI for about 15 minutes, or until they’re browned and crispy-looking on the outside.
6. Take the fries out, let them cool, salt and season them, and enjoy!

Saving the salt for last is a good idea.

The microwave pre-cooking is the secret.  You’ll get better fries, faster, every time.  Which will get you back watching Reeves acting like a dumb quarterback appropriately, for once.

(Thanks, Jill!)

• 2 bananas. (They can be pretty ripe!)
• A pour of milk. I eyeball it; 1 cups or so? Probably.
• A squeeze of honey. 2 T. About.
• A shot of vanilla! 1 T. Or thereabouts.
• 1/2 lb. frozen fruit (such as mixed berries, strawberries or mango)
• A little cinnamon, ginger, or pumpkin pie spice can add a twist

Put everything  in a blender, and blend on “pulse.”  Perfect.

I have this Ultimate Smoothie recipe as a meal, or it could be a cool snack for two people.

It took me a while to get the texture right, but with practice they’re stellar every time and you don’t even need to measure!