Agile Practice, Recipes, Photography and Maker Magazine
Smoked Jalapeños add that certain quality in a good salsa that can’t be had in any other way. It’s also the perfect way to use a large quantity of jalapeños when you purchased a few too many. As an added curiosity, isn’t it funny that at Chipotle (the restaurant) they don’t have Chipotle (the pepper) anywhere on the menu? The…
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Making a pot of Basmati rice is just like any other rice but making a pot of aromatic basmati rice is a treat in on itself. It’s the difference between going to a cheap Indian Lunch Buffet and going to a white linen Indian Dinner. Making it better doesn’t take any additional work, it just takes a few more spices.
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Mexican Rice is one of those those easy staples that took me years to figure out. It wasn’t until about 4 years ago when I looked across the counter at a Mexican Restaurant to see how they make it. The secret? They fry the rice in a little oil before adding anything else!
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Refried Beans is traditionally made with pork lard which is delicious just the way it is. We’re in quarantine right now and I couldn’t get myself to the store just to by lard so we had to use what’s on hand. Refried beans made with just oil or butter gives a decidedly beanie flavor and I had some rendered duck…
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