Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

  OR, PERHAPS, A SCHOLARSHIP TO MEDICAL SCHOOL.......   AFTER A TERM AT 'THE CHOCOLATE FACTORY'......  ISN'T IT STRANGE.....THE SUPERFICIALLY COINCIDENTAL ATTACHMENTS THAT FORMULATE OUR DESTINIES THAT ARE SEEDED BY OUR MOST INFANTILE NEEDS?   

  A large pork filet........I thought of tossing it to the dog, next door.....but dumped it into a steel pan and marinated it in some cognac,  Worchestershire sauce,  Shanghai rub, ground pepper, orange sea salt, rosemary, and fresh-crushed garlic.... for 24hrs.....in the refrigerator........then cooked it in avocado oil and butter....basting it constantly.........the result was flavorful and tender enough to win a cooking show.....even though the 'meat' must have been frozen for several years!  Sorry, Porky, but you're delicious...... 

1 can black beans 1 can pinto beans 1 can chickpeas 1 can corn 1 medium red onion 1 medium red pepper 1 medium orange pepper 4 jalapeño peppers 4 cloves minced garlic 8oz diced tomatoes (all I had) Cilantro (as desired) Cotija cheese (optional) Dressing: 1/3 cup coconut or olive oil 2 tbsp lime juice 6oz white vinegar 1 tsp sugar 1 tsp chili powder 1 tsp ground cumin 1 tsp garlic powder (not granulated garlic) 1/2 tsp cayenne pepper 1/2 tsp red chili flakes 1 tsp black pepper 1 tsp salt I pulsed the dry ingredients to grind down the chili flakes; then, used three tablespoons of dressing for this amount of ingredients. This recipe is SPICY. Adjust to your threshold

Williams Sonoma Presents: Food for Thought Book Tour with Alton Brown WEDNESDAY, MAR 19, 2025 ,  6:00 PM Williams Sonoma Ponce City Market 675 Ponce De Leon Ave NE Ste NE-160, Atlanta, GA 30308, USA