Gallo Pinto is considered comida tipica in Costa Rica. It is an authentic Costa Rican breakfast and the way most Ticos start their day, but it is also served at lunch and dinner.
“Salsa Lizano” is a mild sauce used on every day cooking in Costa Rica.
Ingredients
- 3 tablespoon vegetable or corn oil
- ½ cup onions, peeled and cut into ¼” dice
- ½ cup red bell pepper, cored, trimmed and cut into ¼” dice
- 1 cup pre-cooked black beans
- 2 cup pre-cooked long grain rice
- 1 tablespoon worcestershire sauce, or more to taste
- ¼ teaspoon salt, or more to taste
- 2 tablespoon cilantro leaves, minced
- lizano sauce to taste
Directions
Heat the oil in a skillet set over medium heat. Add onions and cook, stirring often, until just beginning to brown, about 6 minutes. Add the red bell pepper, and cook stirring often until softened, about 2 minutes more Add the beans and some of their liquid. Lower the heat and stir for a minute. Add rice, Worcestershire sauce, salt and cilantro. You may need to add a tablespoon or so of water to achieve a neither dry nor soupy texture. Mix well and simmer for 5 minutes. Serve hot with eggs, toast, possibly fried plantains and the Lizano sauce on the side.
yup — mustard on grilled cheese just plain rawks … and crispy pancetta doesn’t hurt either; no siree Bob, i mean Greg, that is a mighty fine grilled cheese! we had a ‘Grilled Cheeses’ sandwich party for Christmas … yes, i did say Christmas, last year; set out 3 different types of bread and an assortment of cheeses and condiments — fabu!!
Happy to know that I’m not the only one who loves mustard with their grilled cheese!
Dearest Greg — these photos could grace any cover and/or pages of our favorite cooking magazines. Kudos to you, excellent! Bet it tasted great too…
LL
Looks perfect to me!
A nice grown-up grilled cheese, I think I know what I am now having for lunch. Thanks, and I have just the right nice sharp cheddar, oh yum!
You pretty much just created a perfect union of ingredients. yum…
First mastered dish, made with Kraft american cheese, butter and whole wheat bread. Now.…I use much better cheese. 😉 Love the idea of the mustard!
“Grilled cheese will not disappoint.” Apparently, they have never had someone make them a grilled cheese with oil that wasn’t heated yet.… 😉
Those are some of the most perfect grill marks dude! I like your approach on mustards. There are some things where even plain yellow mustard is requisite!
This is some grilled cheese. The sharp cheese and the spicy mustard. Yowzah! Looks great!
the mustard should be hot enough to make your eyes water slightly. Yeah, that’s the ticket! — S
So you did not use the grilled cheese sleeve from the networking table??? 😛 I will try the mustard thing. thanks for a very entertaining interview of tastespotting and very candid responses on the panel. PS — LOVE the “math captcha” for spam prevention! perfect for geeks like me!
But this is proof that I work on an editorial calendar because I made and shot this weeks ago, but wrote it yesterday morning! GREG
hot mustard+ cheese combo reminds me of pub food happy hour in the best way.
…with a glass of champagne please. Craving one now… the sandwich I mean.
I’ll take grilled cheese any way it comes, fancy or pedestrian cheeses included. You are absolutely right that there has to be some other flavor, such as the hot mustard. Actually, my favorite condiment with a cheddar cheese grilled sandwich is mango chutney. Heaven!
I see nothing wrong with a more fussy grilled cheese with fancy cheese, after all, the sandwich is all about starting with just a few, amazing ingredients so why not go all out. I agree with you on the mustard, though I personally like to make a mixture of good mayo, dijon, and a little honey and serve it on the side for dipping my sandwich into, because I am weird like that.
… gone and made me hungry for something I need to cut back on (I’m talking fat and cholesterol). Oh well … Just this once. But I don’t have any pancetta in the house just now so will have to wait a few hours.
It’s the epitome of comfort food, warm, melting, and crunchy at the edges — the glorious cheese:)
We are having a sandwich night once a month (I know, hardly a revolutionary concept, but my compatriots would cringe and probably disown me in the OC Register if they ever found out, as sandwiches are NOT considered real food:)
Love your simple, but powerful ingredients. And I am voting YES on hot mustard!
Go ahead make me hungry and with pancetta no less, it’s like your screaming at me to make it 🙂
…I stare with intensity! GREG
Omigosh, that sammie looks super yummy! I never thought of adding the hot mustard but it seems so logical.
I loved meeting and listening to you at Camp Blogaway! 🙂