Wednesday, October 29, 2008

Football Food Face-Off - WEEK 8

Football Food Face-Off - WEEK 8
The Bills faced their long time rival this past Sunday - the Miami Dolphins. We lost...we were crushed!  Tim wanted to host October-Fest at our house. This past Sunday seemed the day for it. The weather was amazing! We tailgated in the driveway, we had a camp fire going, and the kiddos played on the swing set as well as spent time jumping in a H-U-G-E leaf pile that Tim made for them.
Needless to say I was a tiny bit distracted by the house prep and all that jazz to really spend a fair deal of time on creating this weeks menu. So instead of a full meal I made a dip this week. I have been to Miami once. It was a place like no other I had ever been to. We dined in a Cuban restaurant called Larios which I guess is a part of the Bongo's chain which is owned by Gloria Estefan and her husband Emilio. Remembering this meal (and Mojito) I decided to go for a dip created with black beans. Too bad the mint in my garden is all gone for the season because a mojito would have been great.
I am certainly not claiming this to be an authentic recipe - but it is one that is similar to the authentic recipes I had seen and it was a time tested part of my recipe collection. This was made once by a friend of mine and she found the receipe in Cooking Light. After that first taste I added the receipe to my collection too!

Black Bean Dip with Tortilla Chips


  • 1  red bell pepper
  • 3/4  cup  minced fresh cilantro (about 1 bunch)
  • 3  tablespoons  finely chopped green onions
  • 2  tablespoons  lime juice
  • 2  tablespoons  balsamic vinegar
  • 2  tablespoons  hot sauce
  • 1/2  teaspoon  ground allspice
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  (15-ounce) cans black beans, drained
  • 1  jalapeño pepper, seeded and diced
  • 1  garlic clove, minced
  • Chopped red bell pepper (optional)
  • 6  (10-inch) flour tortillas, each cut into 8 wedges
  • Cooking spray


Preheat broiler.
Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil for 5 minutes or until blackened. Place the bell pepper in a zip-top plastic bag, and seal. Let stand for 5 minutes, and peel. Place the bell pepper and the next 12 ingredients (bell pepper through garlic) in a food processor, and process until smooth. Spoon into a bowl, and garnish with chopped bell pepper, if desired.
Preheat oven to 400°.
Arrange the tortilla wedges in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until golden. Serve the dip with chips.

Did you play along this week? Leave me a link below.

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