Anyone who has spent time with me in the kitchen (or the car) knows I have no trouble belting out expletives. I get colorful when recipes don’t go my way (last night’s dinner), or maybe when things go exceedingly well (the sticky pear toffee cake I just made two days ago, f*ck yeah, it was great). Sometimes passion gets the best of us, right? And things slip out.
Enter Thug Kitchen, my new bff”s. I mean, these bloggers feel freaking passionate about eating well! Forget fast food! Forget all that delicate talk about micro-greens and kale! Just get in your kitchen and make some damn food! I mean. How hard can it be, people? Not that f*cking hard, actually. Thug Kitchen is about rocking simple, in-your-face recipes that don’t cost a fortune to make but are packed with good stuff. Like their “ultimate weapon against winter” Minestrone (which promises to warm your ass up and keep you full for hours), or the Sweet Corn and Green Chile Baked Flautas (dinner tonight!), or maybe the Mixed Mushroom and Spinach Lasagna (“better than friends”). There’s a lot of tasty sh*t here.
Thug’s foul-mouthed food lovers want you to talk dirty, eat clean. No more microwave and no more processed crap. Just healthy, simple, affordable food, made from scratch, and damn good. No surprise their more well-mannered fans (Gwyneth Paltrow, Jamie Oliver, Saveur Magazine) are singing their praises. But look! Regular folks love their recipes too!
Maybe my favorite thing of all in the Thug Kitchen cookbook is this: Salads are called “Plant Nachos.” I just love that phrase so damn much.
“This burrito is loosely based on something you used to be able to grab at LA’s famed Pure Luck restaurant. It broke some hearts when that motherfucker closed, but at least this dope dish was born out of our withdrawals. RIP Pure Luck.” — Thug Kitchen
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This giveaway is now closed.
- ½ yellow or white onion, chopped
- 3 tablespoons tomato paste
- 3 to 4 cloves garlic, minced
- 4 chipotle peppers in adobo sauce* plus 1 tablespoon of the sauce
- ¼ cup vegetable broth or water
- 2 tablespoons orange juice
- 2 tablespoons light brown sugar
- 1 tablespoon molasses
- 1 teaspoon soy sauce or tamari
- 3 cups cooked pinto beans**
- 6 burrito-size flour tortillas
- Spanish Rice
- Shredded lettuce
- Grilled Peach Salsa (see below)
- Sliced avocado
- First, make the BBQ beans: Throw the onion, tomato paste, garlic, chipotle peppers and sauce, broth, OJ, brown sugar, molasses, and soy sauce in a food processor or blender and run that fucker until a smooth sauce forms. Pour that into a medium saucepan over medium-low heat, fold in the beans, and simmer until everything is warm and the beans absorb all that flavor, 5 to 10 minutes.
- To make the burritos: Grab your tortilla and pile in a scoop of the beans, some rice, and a handful of lettuce and top with the peach salsa and some avocado. Serve right away because burritos wait for no motherfucker.
Makes enough for 4 to 6, about 3 1⁄2 cups
- 6 peaches (about 3 pounds)
- 1⁄2 teaspoon oil*
- 1 to 2 serrano peppers, minced
- 1⁄2 medium red onion, chopped (about 2⁄3 cup)
- 1 medium tomato, chopped
- Juice of 2 limes (about 1⁄4 cup)
- 1⁄4 teaspoon salt
- Handful of cilantro
- Cut the peaches into wedges no thicker than an inch. You can leave the skin on because everybody needs more fiber in their motherfucking diet. You should get around 12 wedges out of each peach. Throw the cut-up peaches in a large bowl with the oil and mix them all together.
- Bring your grill to a medium-high heat. Place the peaches on there for 45 seconds or so on each side. You don’t need to cook them; you just want some char marks on there because that looks pro as fuck. Grilling the peaches also caramelizes their natural sugars, making them sweeter.
- When the all peaches are grilled, let them cool for a couple minutes while you chop everything else up. When the peaches have cooled enough to handle, chop them up into salsa-appropriate-size pieces and then mix everything together. Let this all chill together for at least 30 minutes and then serve.
Reprinted from Thug Kitchen: The Official Cookbook by Thug Kitchen. Copyright (c) 2014 by Thug Kitchen, LLC. By permission of Rodale Books. Available wherever books are sold.