Garlic Aioli w/ sauteed mushrooms for Missy

Thanks Chuck. Maybe i'll try a cheeseteak or two but gotta get me one of those pans!

Bob

Missy, I am cooking Seafood Fra Diavlo and sauteed Clams in Butter and Wine sauce for my wife. I hope she likes it.

Bob

Black Beans

¼ cup olive oil
1 bag of soaked black beans or two large cans (drained)
1 large Vidalia onion (diced)
2 jalapeno peppers (finely diced)
1 red bell pepper (finely chopped)
1 cup of chopped green onion
3 shallots (finely sliced)
4 cloves of finely chopped garlic
2 small cans of diced tomatoes
8 oz. chicken broth
1 tsp. cumin
1 tbsp. Ancho chili powder
2 big pinches pinch of kosher salt
¼ tsp. black pepper
¼ tsp. white pepper
dash of cayenne pepper

Egg Temp. 300° F Direct
In a cast iron skillet heat olive oil, and add the onion, shallots, peppers and garlic.

Sautee until onions have browned.
Add diced tomatoes and dry spices and stir through for a minute.
Add ½ of the chicken broth, stirring with wooden spoon for about 2 more minutes.

Add black beans and the rest of the chicken broth and let simmer with lid on for about 20-30 minutes.
Note: if too thick at this point, add a little water to get you through the simmering period.

Black Bean Tortilla Cups:

To make the Black Bean Tortilla cups, spoon the black beans into a Tostido scoop and top with shredded Mexican cheese blend.
Place them in a ½ pan and put on the egg until cheese has melted.

Remove from egg and top with sour cream and a little pico de gallo.