Santa Maria BBQ: Pinquito Beans

1 pound pinquito beans
1 strip bacon, diced
1/2 cup ham, diced
1 clove garlic
3/4 cup tomato puree
1/4 cup red chile sauce*
1 teaspoon dry mustard
1 tablespoon sugar
1 teaspoon salt

* Las Palmas brand, not to be confused with chili sauce, which is like hot catsup. Similar to enchilada sauce.


Pick through beans to remove any small stones. Place in pot, cover with water, and let soak overnight. Drain beans, cover with fresh water, and simmer for 2 hours, or until tender.

Saute bacon and ham until lightly browned. Add garlic, saute 1 to 2 minutes longer. Add tomato puree, chile sauce, sugar, mustard, and salt.

Drain most liquid from beans and save. Stir in the sauce and simmer for 1/2 hour. Add some of the saved liquid if they get too dry. Makes 6 to 8 servings.

Santa Maria BBQ: Salsa

3 medium tomatoes, chopped
1/2 cup celery, finely chopped
1/2 cup green onions, finely chopped
1/2 cup mild green chiles, finely chopped
2 tablespoons cilantro, fresh
1 tablespoon vinegar
1 dash Worcestershire sauce
1 pinch garlic salt
1 pinch dried oregano, crushed
a few drops hot pepper sauce


Combine all ingredients in a bowl, cover and let stand at least 1 hour to blend flavors. Makes 3 1/2 cups.

Santa Maria BBQ: Tri Tip

2 tablespoons garlic powder
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
2 teaspoons dried parsley
1 beef tri-tip (2 to 2 1/2 pounds), preferably with some fat on one side


In small bowl, mix garlic powder, salt, pepper and parsley; rub well into meat. Let stand 30 minutes at room temperature.

Meanwhile, soak 2 cups red oak chips in water for at least 20 minutes (optional). Prepare a medium-size fire on one side of a charcoal or gas grill. Add chips to fire, if using. Set tri-tip over fire, fat side up (with a gas grill, close lid), and brown well, 3 to 5 minutes; turn over and brown other side.

Move meat over area of the grill without fire, cover, and turn every 10 minutes or so, until an instant-read thermometer inserted into thickest part registers 125 to 130 degrees, 25 to 35 minutes.

Place meat on cutting board to rest at least 15 minutes. Slice across the grain.

Yield: 8 servings.

Bean Salad with Pancetta

1/4 cup each 4 kinds of beans
5 garlic cloves, peeled
4 small carrots, peeled and cut into 4 pieces
12 sprigs thyme
1/4 cup olive oil, plus more for serving
Salt
Freshly ground black pepper
Splashes sherry or red wine vinegar

8 very thin slices pancetta


Place each type of dried bean in a separate saucepan (yes, this is the only annoying part of the recipe; if you’d prefer to do them together, time them according to size, adding the largest beans first and add the rest progressively so that they all finish cooking at once — good luck!). Cover with at least 3 inches of water. Add 1 carrot (in pieces), 1 garlic clove and 2 sprigs thyme to each pan.

Bring to a gentle simmer — the water should burp rather than bubble. Cook the beans until just tender but not at all mushy, 1 to 2 hours, depending on the size of the bean. Drain, rinse under cool water, and let cool. Discard the carrot, garlic and thyme.

Mince the remaining garlic clove. In a large saucepan, briefly warm the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the beans and cook for 1 minute, just to slightly warm the beans and disperse the garlic oil. Season with salt and pepper. Strip the leaves from the remaining thyme sprigs and add them to the beans. Add vinegar to taste — it should sharpen the flavors but nothing more. Taste and adjust the salt — yes, again!

Heat the broiler. Arrange the pancetta on a baking sheet. Broil until crisp.

Spoon the bean salad onto a wide, shallow serving dish. Top with the pancetta and sprinkle with a little more olive oil.

Borrachos

16 oz. dried pinto beans
6 cups water
1 baseball-sized red or Spanish onion, diced
About 1/2 package salt pork, cut into 1/2 inch by 1/2 inch chunks (about 1 to 1.5 cups total)
3 cloves garlic, peeled
1 small jar pickled jalapenos
12-14 oz. chopped/diced tomatoes with juice (1 can or 1/2 box POMI)
1 tbsp dried oregano (preferably Mexican oregano)
1 bottle amber or dark beer
Kosher salt and freshly ground black pepper to taste

Pick over the beans to remove any stones or dirt, and place them in a large pot, covering them with water. Cover and bring to a boil. Let boil for 2 minutes, then remove from heat and let stand, undrained, for an hour.

In a large, heavy bottomed pot, begin browning salt pork. Add onion and cook until softened and golden. Add garlic cloves and cook until fragrant. Add the beans with their cooking water, the tomatoes, the beer, the oregano, and the juice from the jar of jalapenos (along with as many peppers as you like ? depending on your preference for spiciness!). Add salt and pepper to taste. Stir well to combine, and cook, covered, over low heat, stirring occasionally, for at least one hour ? these beans can really go all day, and are even better the next day when the flavors have had a chance to really blend.

Serve in bowls (they should be soupy!) ? these go great alongside burgers, hot dogs, sausage, or grilled chicken, or make a wonderful meal on their own with warmed fresh tortillas.


Pick over the beans to remove any stones or dirt, and place them in a large pot, covering them with water. Cover and bring to a boil. Let boil for 2 minutes, then remove from heat and let stand, undrained, for an hour.

In a large, heavy bottomed pot, begin browning salt pork. Add onion and cook until softened and golden. Add garlic cloves and cook until fragrant. Add the beans with their cooking water, the tomatoes, the beer, the oregano, and the juice from the jar of jalapenos (along with as many peppers as you like ? depending on your preference for spiciness!). Add salt and pepper to taste. Stir well to combine, and cook, covered, over low heat, stirring occasionally, for at least one hour ? these beans can really go all day, and are even better the next day when the flavors have had a chance to really blend.

Serve in bowls (they should be soupy!) ? these go great alongside burgers, hot dogs, sausage, or grilled chicken, or make a wonderful meal on their own with warmed fresh tortillas.

Warm Fingerling Potato Salad

1 1/2 lbs. fingerling potatoes
3 Tbsp. olive oil
1 medium red onion, diced
3 Tbsp. apple cider vinegar
2 Tbsp. capers, rinsed and drained
2 tsp. Dijon mustard
1/2 tsp. ground black pepper
1/4 tsp. kosher salt
1/2 C. chopped parsley
1/4 C. chopped chives


Steam the potatoes for 20 minutes, or until you can easily pierce them with a paring knife.

While potatoes are steaming, heat the olive oil in a medium (10??) skillet over medium heat. Add the red onion, and saute until onions are softened but not browned, about 10 minutes.

Turn off the heat under the skillet and add the vinegar, capers, mustard, pepper, and salt. Set aside.

While they are still hot, slice the potatoes into 1/4?? rounds.

Add the potatoes, parsley, and chives to the skillet, and stir gently until all potatoes are coated evenly. Serve warm or at room temperature.
(Serves 6)

Skillet Brownies

1 1/4 cups sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped


Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.

In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.

Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.

Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet, warm or at room temperature.