1.    Cut strawberries.  Put in serving bowl.
2.    Toast almonds on stovetop on medium high.  Continually flip almonds careful they not burn.
3.    Combine toasted almonds, and basil with strawberries and serve.

Turn on — your stove

Drop out!

Hendrix, Sly, Shuggie, The Temps and more!

Ingredients:
1 diced onion (about 1.5 cups)
1 diced red pepper (about 1cup)
1 diced pobalano pepper (about ½ cup)
6 minced garlic cloves
1 jalapeno pepper diced (stemmed and seeded for a milder chili)
1 15 oz can dark red kidney beans
1 15 oz can black beans
2 tbs tomato paste
1 cup Negra Modelo beer
1 box of vegetable broth (approximately 4 cups)
1 28 oz can of roasted/ diced tomatoes
1 chipotle pepper (dried or in adoboe sauce)
2 tbs chili powder
1 tbs cumin
1.5 tsp of brown sugar
1 pinch of cinnamon

Serve with chopped fresh cilantro, green onions, avocados, and lime wedges.  (The non-vegans might also like some cheddar cheese)

1.    Pour 1 tbs olive oil in to dutch oven, set stove top temperature to medium high. When oil begins smoking add onions, red peppers, and poblano.  Sautee until soft, approximately 5 minutes.
2.    Drain and rinse the black beans and the kidney beans in a colander while vegetables are cooking.  When vegetables have finished cooking, add the garlic to the vegetables and cook for about 1 minute or until the garlic releases is aroma.  When garlic is done, quickly add 2 tbs of tomato paste and mix into the vegetables.  Let cook for about 2 minutes.  Add 1cup of Negra Modelo beer to the dutch oven.  Cook on medium high until the beer has reduced in half, about 3-5 minutes.
3.    Reduce heat to low when beer has reduced.   Scoop out 2/3 of the vegetables and set aside in a bowl.  Add ½ of the rinsed and drained beans and pour the 4 cups broth into the dutch oven.  Take your emulsion blender and puree the beans and veggies.
4.    After pureeing, return the reserved vegetables and rest of the beans.  Add roasted tomatoes, chipotle, chili powder, cumin, cinnamon, brown sugar, and salt and pepper to taste.   At this point taste the chili and add more sugar should the tomatoes not be very sweet.
5.    Add diced jalapeno, and turn to medium high.  Reduce to medium after chili has reached a boil.  Let chili cook for 20-30 minutes, stirring occasionally.
6.    Serve with freshly chopped cilantro, green onions, fresh limejuice and avocados slices.

I’ll be playing music by Curtis Mayfield, Alvin Cash, Staple Singers, Baby Huey, in addition to spotlighting the recent Twinight label comp that the Numero group put out.

Grilling tips, and hot tunes, what could be better.

Mix the juice from one lime, 1/4 cup of water, 4 tbs of oil with 1 tsp of salt, 1/2 tsp pepper, 2 minced garlic cloves in a bowl.

Place halved chicken breasts in a plastic re-seal-able bag.  Pour marinade into bag.  Remove as much air as possible and seal.  Let sit in refrigerator for no more than 1 hour.

Grill:

Light charcoal (follow instructions on package).  When charcoal begins to whiten, arrange.  Put charcoal on one side of grill so that two distinct heat zones are available to you.

Place marinaded chicken breasts, on cooler side of grill with the thick end facing the hot side of grill.  Cover with an aluminum foil tent.  Cover grill.  Check in 6-7 minutes, and flip.  Re-tent chicken, this time with the thin side pointing to the hot side.  When chicken reaches 140 degrees, (which should take about 5-7 minutes) finish on the hot side of the grill.  After 2 minutes flip.  Check chicken temp after 4 minutes.  When internal temperature reaches 160, remove chicken from grill and place on a plate, with the tin foil on top.  Let sit for five minutes and then slice.

Mix 1/2 tbs lime fresh squeezed lime juice, 2 tbs olive oil, and 1/2 diced red pepper, and diced jalapeno.  Pour on top of sliced chicken.  Garnish with plenty of cilantro and serve with tortillas and salsa.