Smoky Spanish-style Pan Roast
Butter lettuce salad with sherry vinaigrette
Was very pleased to have Mark Bittman get a feature in my favorite food mag--Cooking Light, especially since the theme is "Less meat, more flavor" which is exactly where our head is at these days. We love meat and don't want to eliminate it from our diet but are looking to re-factor its role--more vegetarian meals, more meals where meat is a seasoning rather than the main ingredient, and meat is (almost) always locally sourced, pasture raised.
Because I was out doing a shop for the crawfish boil (T-minus 3 days), it was easier to buy the ingredients in double quantities and we always like leftovers 'round here (for lunches, etc) so I cooked it in doubles which I think crowded the ingredients a bit and led to some liquid that needed to be cooked off when the primary ingredients (potatoes, shrimp, beans) were done. Also, we basically tripled the smoked paprika as it wouldn't have come through as much as we wanted it to. Chorizo from Gartner's was quite perky, heat-wise.
I think I liked it less than anybody else, mainly because the beans were kind of mediocre and tough. It was good enough that I want to make it again with local beans and more space to cook.
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