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Valentine’s Day Spicy Red Humus
February 14, 2011 | 
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JL’s Spicy Red Humus
Makes 2 cups (approximately)
INGREDIENTS
*2 c kidney beans, cooked (I soaked the beans over night with a Kombu strip and then cooked them in the pressure cooker with 2 cloves of garlic, 1T olive oil and a bay leaf)
*1/2 cup sun-dried tomato (soaked for 1 hour), diced
*1 jalapeno, seeded and diced
*6 or so jalapeno seeds
* 3 cloves of garlic, minced
*Juice of half a lime
*1/2 t taco seasoning
*1/4 cup of olive oil + 2 T olive oil
*1/2 t sea salt (to taste)
METHOD
Place all ingredients, except the olive oil and sea salt, in the food processor (use S blade). Begin pulsing the ingredients, adding olive oil from the top until you reach desired consistency (I began with 1/4 cup and needed two more tablespoons). Salt to taste.
Original post: My Valentine to You: Spicy Red Humus + A Raw Beet-Lentil Burger.
JL blogs at JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
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Virginia wines
Today was my birthday. We usually cook a simple feast and break out great wines, for a fraction of the cost of a restaurant dinner. I made a perfectly seared tenderloin tip roast crusted in garlic and pepper. Linden makes amazing wines, and the Avenius Sauvignon blanc complimented four cheeses served with crostini and olive oil. Flinty and big, the wine picked up the earthiness of an apricot Stilton and the reserve cheddar. A Barboursville Octagon full of fruit stood up to the pepper crust on the tenderloin tip roast. No one can tell me VA wines aren’t as good as CA wines.
Soulless!
Chef Tips – Prepare for Thanksgiving Part 2 – Tips & Timing
As a follow up to my really long Thanksgiving post, I have completed Part 2 of Chef Tips for Thanksgiving.
It includes Thanksgiving Day “watch outs” – those things you should really be doing today including setting the table and cutting up the bread for your stuffing.
Included are three easy tips to make sure everything is done at the same time and comes to the table hot and fresh.
Finally, I have included this year’s menu from my house and encourage all of you to do the same.
Check out the full post at Emulsified!
Hi from Hiatus!
I know I know, I have not been around, in the posting/writing sense, for some time. Many, many changes in the life of this ex-Burbankite and his loving family. Do not worry, I am soon to post yet another of my posts about the finer things in life. For all of you who have wondered and perhaps have been waiting with bated breath, rest assured there are many in the works.
I have a possible surprise on the near-horizon, something that will interest all. Full-color pictures along with in-depth discussions of process and background (I’ll make sure they’re sized properly, of course!).
All this to whet your appetite and to show, once and for all, that the announcements of my disappearance have been mere hyperbole.
Don’t touch that dial!