Rick Bayless

Recipe: Happy Cinco de Mayo!

The Paupered Chef | by Blake Royer | Sun, May 4

Sun, May 4 The day before, we cooked a pound of the inimitable Rancho Gordo midnight black bean according to the instructions given by Rick Bayless: in a dutch oven, cook them with about 8 cups of water, two tablespoons of lard (or bacon drippings ...

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source: Medill Reports

IL - Jan 20, 2009 Chicago chefs - including Rick Bayless of Frontera Grill and Topolobampo and Paul Kahan of Blackbird, Avec and The Publican - showcased pork. ...

Published Tue, Jan 20

Recipe: Classic Mexican Beans external link

source: The Recipes collection

Source: Rick Bayless’s Mexican Kitchen. 2 tablespoons vegetable oil, lard, bacon or chorizo drippings...1 medium white onion chopped...4 garlic cloves, peeled and finely chopped...4 cups undrained, seasoned cooked beans, slightly warm. ...

Published Fri, Jun 27

Add bacon to these Mexican meatballs - Toronto Star external link

source: Toronto Star

Add bacon to these Mexican meatballs Canada - Adapted from Mexican Everyday by Rick Bayless. The Chicago chef has fond memories of the many chipotle meatballs he consumed in cocinas, or neighbourhood ... Say 'olé' to flavorful mole Indianapolis Star all 2 news articles

Published Thu, Dec 27

Semi-Homemade Refried Beans Recipe external link

source: Pinch My Salt

I got the recipe from Rick Bayless’ Mexican Everyday cookbook and he gives you the option to start from scratch or use canned beans. Obviously, I chose the latter. Rick also gives you the option to use vegetable oil instead of bacon ...

Published Tue, Nov 6