Black Beans Done Right

Ingredients

• 1 can of black beans (Goya)
• 2 strips of bacon
• 1 small onion
• 8 cloves of garlic
• 1 tsp of Balsamic
• 1/2 packet of Sazon spices
• 1 tsp of Parsley
• 1 tsp of Pepper
• 1 bay leaf

Directions

1. Cut up the bacon into 1/2 inch slices, chop the onion & garlic
2. In a small saucepan on medium heat add the bacon, onion, garlic & saute for 5 mins
3. Add the remaining ingredients & cook for 30 mins


With all the pork that we cook, it was only necessary that we have a proper Black Bean recipe. Most folks just warm up the beans & serve, this is a no no! This recipe is super simple and takes only a few minutes to prep while you work on your main dish. Having both grown up in cities w/ strong Latin roots (Puerto Rico & Tampa), we eat rice & beans w/ almost everything...so yeah, here is a kick ass recipe that gives your black beans that extra umph.

Arroz con Chorizo y Camarones

Ingredients

• 1 tablespoon oil 
• 3 Colombian chorizos, sliced 
• 1 spanish onion 
• 1 red onion, diced 
• 1 yellow onion, diced 
• 4 garlic cloves, minced 
• 2 tomatoes, chopped fine 
• 1 scallion, chopped fine 
• 2 cups pearl rice 
• 4 1/2 cups chicken stock 
• 1 teaspoon sazon goya 
• 1/2 lb. shrimp, peeled and deveined
• 1 handful of cilantro 
• 1 tablespoon of cayenne salt & pepper

Directions

1. In a large pot sauté the chorizo in oil for 7 minutes or until brown, remove and set aside to rest. 
2. Add the garlic, onions, peppers, tomatoes & scallion to the pot and cook for 10 minutes or till translucent. 3. Add the rice and stir to coat for 2 minutes. 
4. Add the chicken stock, stir while bringing to a boil. Add the chorizo & sazon. Reduce the heat to low, cook & cover for 15 minutes. 
5. Add the shrimp, cook for another 15 minutes. 
6. Turn off the heat and fluff the rice w/ a fork. Add the fresh cilantro and stir. Cover and let sit for 5 minutes then serve with a lime. 

WATCH: Big Boi & Little Dragon "Mama Told Me"

Earlier this week, Big Boi made a surprise appearance with Swedish electronic group Little Dragon, premiering "Mama Told Me" for a Vitamin Water Uncapped Show in Austin, TX. "Mama Told Me" will be one of the tracks off the upcoming Big Boi album "Vicious Lies and Dangerous Rumors" which drops on November 13th. Reminiscent of last year on SBTRK's "Wildfire", Yukimi delivers another great hook for Atlanta royalty...peep the vid below.

Flying Lotus /// Btwn Friends

He did it again...Steven Ellison aka Flying Lotus (Brainfeeder) has started dropping some of the new shit that will be a part of his fourth full length LP, "Untill the Quiet Comes" due to drop October 2, 2012. This track was a part of the Adult Swim Single Series and features Thundercat, Earl Sweatshirt & Captain Murphy. Reportedly FlyLo has started to dig hip-hop again, which is pretty awesome news. 

 

Savory Crab Bread Pudding Eggs Benedict

  





Ingredients

• 1 tablespoon butter 
• 3 cups dry bread cubes 
• 1 teaspoon vegetable oil 
• 4 strips bacon, chopped 
• 2 tablespoons of garlic, minced 
• 1/4 cup minced onion 
• 1/4 cup minced red bell pepper 1
• /3 cup chicken broth, or more as needed 
• 1/3 cup heavy cream 
• 1 large egg 
• 1/2 lemon, juiced 
• 1 tablespoon chopped fresh tarragon 
• 1 teaspoon fresh lemon zest 
• 4 ounces fresh lump crabmeat 
• salt
• pepper
• 1 pinch cayenne pepper
• 1/4 cup hollandaise sauce 1 pinch cayenne pepper, for garnish

 
  



























Poached Eggs

• 1/2 tablespoon distilled white vinegar 
• 2 egg
• water

Directions

1.Preheat oven to 400 degrees F (200 degrees C).
2. Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
3. Place bread cubes into a large bowl, set aside.
4. Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
5. Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
6. Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
7. Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
8. Stir in 1 egg, lemon juice, tarragon, and lemon zest.
9. Mix in crabmeat, salt, black pepper, and cayenne pepper.
10. Spoon mixture into prepared ramekins and bake in the preheated oven until tops are golden brown, about 20 minutes.
11. Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat.
12. Pour in vinegar, reduce heat to low, and simmer.
13. Crack 1 egg into a small bowl; holding the bowl just above the surface of the simmering water, gently slide the egg into the water. Repeat with the remaining egg.
14. Poach both eggs until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes.
15. Remove eggs with a slotted spoon, dab on a kitchen towel to remove excess water, and transfer to a warm plate.
16. Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Cuban Style Oxtail Stew

Ingredients

• 4 lbs oxtails, disjointed 
• 1/4 cup olive oil 
• 1/2 cup dry cooking wine 
• 1 teaspoon salt olive oil (for frying) 
•  2 1/2 cups diced onions 
• 2 1/2 cups diced green peppers 
• 2 cups diced red peppers 
• 1 cup potato, quartered (about 2 med-large potatoes) 
• 6 garlic cloves, mashed 
• 3/4 teaspoon salt 
• 1/2 teaspoon sazon Accent seasoning (about 1/2 packet) 
• 1/2 teaspoon ground allspice 1 teaspoon nutmeg 
• 1 tablespoon of Oregano 
• 1 tablespoon of Completo Seasoning 
• 1 tablespoon of Cayenne
• 2 bay leaves, dried 2 (8 ounce) cans tomato sauce (Goya) 
• 1 1/2 cups dry cooking wine 
• 2 1/2 cups beef broth

Directions

1. Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard. 
2. Brown meat on both sides in olive oil. 
3. Remove the meat and add onion, peppers, carrots, and potatoes. 
4. Saute until the onions are somewhat translucent. 
5. Add garlic/salt mixture and continue cooking for about a minute. 
6. Add remaining ingridients, including meat. 
7. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours. 
8. Remove bay leaves and serve hot over white rice.