mexican miercoles.

wu-TANG wednesday,
world cuisine style.
yuuuuuuuuuuuup.
i LOVE to get the big action underway,
and wednesdays are the days when i have the most time to do just that.
uh-huh.
if i know dinner is at 5:30,
three p.m. is when we get the big action started.
for real.
flavors aren't gonna marry into each other in just eleven minutes, y'know...
this week's hottness?
mexico-co loco beans on beans on beans.
yeah.
i went legume heavy,
and i regret nothing.
check the supreme-fatness-type teleport:

kaBOOMfire!!!!!
this one's got all kinds of expert flavor bursting off of the plate.
no jokes.
yellow rice,  broth-boiled with sauteed shallots, g.p.o.p.,
and a splash of lime in with the turmeric-tinged juicy juice.
nice.
but, above that?
those are baked black bean medallions.
expert.
with the faintest hint of cinnamon to activate the cumin,
and oregano, basil, coriander, black pepper, cayenne;
crushed red pepper flakes and nootch;
SO much garlic,
grilled sweet onions, cilantro, green bell pepper, and jalapenos, too.
held together with a few tablespoons of flax seeds and egg replacer,
they baked to the crispest outside, and the steamiest middles i've made to date.
.........and then they got hit with that sauce, neighbors!!
hot smoked ranchero salsa explosivo-
that's what is is, that's what it tastes like,
and this is what in it:
grilled red tomato,
flame-roasted golden orange sweet grape tomatoes,
poblano, jalapeno, red onion, bay leaf,
oregano, g.p.o.p., black pepper, olive oil,
smoked sea salt and smoked paprika.
damn it tastes good,
and it complimented those cakes like they were soulmates.
awwwwww.
you know i LOVE food, guys,
so i couldn't stop there.
nope.
i always need more awesome ingestible comestibles in my mouth....
going counterclockwise from the top-
*there's upgraded refried beans, with sweated sweet onions,
ho' sauce, nootch, vegan butter, g.p.o.p., and cilantro,
with more cilantro, and smoked gouda daiya(rrhea) chee' on top of that.
layers of flavor are what i'm into, friends.
i almost can't help myself.
*then we've got that jalapeno-garlic tofu jauns.
with a sweet and spicy sauce of broth, agave, black pepper, chili-garlic paste,
pickled jalapenos, and ancho pepper powder,
poured over that super-slow simmered superfirm diced-up tofu,
and big slivers of garlic and rough-cut sweet onion.
damn.
it was muy muy caliente, and crazy spicy,
but it was sooooooooo good, i couldn't stop shoveling it in my mouth.
no foolin'.
*guacamole??
obviously.
i mean, c'mon.
that's mandatory.
finely minced red onion, green bell, poblano, and jalapeno peppers,
fresh-pressed garlic, cilantro, scallions, lemon and lime juice,
salt and pepper, all mashed into two perfect avocados.
daaaaaaaaaaamn, i say again.
.....and a wedge of lime for squirting the hurt on everything, too.
***********
i truly enjoy and appreciate making food.
i'm grateful for the company i keep, as well.
seriously.
i wonder, often, if i would do even half of what i do in my kitchen
if i had to do it solely for myself.
i mean, really.
the rules are very clear-
just be dope, or F* right off-
...i'm just not sure that i wouldn't be F*ing right off.
luckily, for me,
and possibly for you, too, (if you like looking at pictures of food)
i have at least one active participant in attendance most times.
and that inspires me to do what i do more than doing it\ only for myself.
the thing of it is,
dinner is better with company-
it tastes better, and there's a discussion available while it is enjoyed.
critiques are welcome,
and kudos are even more so.
spanning time is more enjoyable side by side than solo,
and if there's going to be times spanned,
i'll provide the fuel for our journey.
i know i'm lucky,
and i want you to know i know it;
never quiet, never soft.....