Dinner 2025

[Honkman]

New Orleans Red Beans and Rice from “The Bean Book” by Steve Sando - using his Lila beans, andouille sausage, onions, garlic, celery, green bell peppers, bay leaves, thyme, ancho chili, cayenne pepper, mustard, parsley and scallions. Served over rice - it’s always great to taste how much more flavorful these heirloom beans are compared to “regular” ones and really transform a dish

[Smithy]

Thanks for that recommendation, @Honkman. I have all the ingredients, have never made red beans and rice from scratch, much less using RG beans. I'll have to remedy that!

[blue_dolphin]

I pick up my weekly fish share at a local brewery taproom. This week, I got ahi tuna so I perused their offerings and decided to try this Sticky Note Origami Hazy IPA which promised notes of mango, pineapple and tangerine.  It’s a collab between Topa Topa Brewery here in Ventura county and Monkish brewery down in Torrance.
Then I stopped by Trader Joe’s and picked up this Mango Pineapple Pico de Gallo Salsa.

 

I doctored up the salsa with avocado, cilantro, lime juice, tossed in some cubed ahi tuna, scooped it up with chips and washed it down with the IPA.

 

 

This was going to be a snack but I ate enough to call it dinner.

[Neely]

Chilli mince beef with black beans plus my simple accompaniments. 
 

 

 

Edited 2 hours ago by Neely (log)