ArtWeek and Al Pastor

Des Moines' summer season of festivals is in full swing. This weekend Des Moines hosted it's 20th annual Arts Festival in Western Gateway Park. What started decades ago as Art in The Park near the Des Moines Art Center has grown and evolved into a huge festival with nearly two hundred artists from all over, features food and live music, and has been the recipient of a number of major awards including the Gold Grand Pinnacle Award for the past three consecutive years. It's hard to believe but more than two million people have visited the festival. I remember around the ten year anniversary the festival was usually held on the downtown bridges, but it quickly outgrew the limited space in that part of downtown and found it's current home in Western Gateway Park.

The same weekend as the downtown arts festival there is also an equally popular arts festival held at the State Fairgrounds called ArtFest Midwest. The Varied Industries Building on the fairgrounds is the scene and 250 regional artists display their works. It's a bit more casual than the downtown festival but just as exciting- and air conditioned! Besides being able to view, and purchase, art from local and regional artists, there are also a lot of activities for kids and a lot of tasty food choices as well, with many vendors who will also be there for the State Fair in August. There is a free shuttle bus to take visitors back and forth so you can catch both without having to drive and park. Pretty convenient.

You might wonder what this has to do with food...... there actually is a roundabout connection. The festival in Western Gateway Park is not only a showcase for artists from all across the country, it's also a preview of coming attractions for "fair food" and a great opportunity to try out some of the food trucks that are increasing in number every summer. Since the city loosened the restrictions allowing food trucks, it's been growing like a wildfire. This year downtown Des Moines, the Capitol complex, and many of the larger office parks regularly see food trucks parked and open for service during the lunch hour. People here are embracing this new way to try food you might not normally try. The city has come a long way from the early days of Mexican food trucks set up in odd locations, often out of the way from the action of downtown, and around office areas. It wasn't that long ago that truly was the only kind of food truck in the city, and although some of them looked a little sketchy, alot of people swore by them for authentic Mexican food at great prices. For a lot of us, it was an introduction to tacos like we'd never seen before.

Tacos al Pastor is becoming a very popular menu item in Latin restaurants and food trucks these days, and for good reason. The tender juicy pork takes on the sweet pineapple flavors and hint of spice from the peppers. You often see the pork cooked on rotisseries like the ones used for gyros, and carved off the pile of stacked pork cuts for each serving. It's fantastic and one of my favorite Mexican/Latin dishes. Of course at home, we don't have one of those fancy rotisseries and don't need to make that much pork at one time. That's where the pork chop comes in. As an Iowa girl I grew up loving a juicy Iowa pork chop as much as any other all American food and as an adult I appreciate the way pork lends itself to many different flavors and cuisines. In this simple version of al Pastor the chops are marinated in sweet pineapple and orange juices, warmed up with chili powder, cumin and chipotle pepper, with onion and garlic for kick. I grill these chops to get some good caramelization and grill marks from the sugars in the marinade. I had more marinade than I needed for my pork chops so I threw a couple chicken breasts in there as an experiment. I bet they will be just as delicious. I might even make a little bowl of pineapple, cilantro and jalapeno salsa to serve with the chops. This recipe is perfect for thick-cut Iowa chops.

Pork Chops Al Pastor

1 cup crushed pineapple with juice

zest and juice of one orange 

zest and juice of one lime

1/2 cup chopped onion

3 cloves garlic

2 tablespoons chili powder

1 teaspoon cumin

2-3 chipotle chilies with a little adobo sauce

1 teaspoon salt

1 teaspoon pepper

6-8 inch thick pork chops, bone-in

In a blender or food processor, place the onion, garlic and chipotle peppers. Add some of the pineapple and puree the vegetables. Combine all other ingredients except chops and mix. 

Pour over chops in a large zip top bag and distribute over the chops. Allow the chops to marinate in the mixture for at least four hours.

When ready to cook, remove chops from marinade and discard marinade. 

Grill chops using a grill or grill pan to 145 degrees for pork. Since I threw a couple chicken breasts in the marinade those guys will cook to 165 degrees.

Check out those grill marks!

Serve chops with cilantro rice or some roasted potatoes and avocado tomato salad or grilled corn. I just love the combo of pineapple, citrus and a bit of heat from chilies and you know I am allllll about the Iowa pork. 

The chicken turned out delicious!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Foodie Field Trip- Blu Toro Cantina and Grill

It's another hot hot hot Saturday in Des Moines, and it's only June. Ugh. So hot that I abandoned my idea of going to the farmers market downtown- not feeling like battling a hot and sweaty crowd- and the Greek Food Festival was off the table. The Chef has to work and that was something he and I would have enjoyed together. Maybe tomorrow, right? Jessica, one of my very best friends, and I decided we should find something fun to do so we decided to go grab some dinner. Like always we had trouble deciding where to go, but I have a new secret weapon. Remember those tiny spiral notebooks you could carry in your purse or pocket? Yep, I went totally low tech. I've had a list on my computer, but who carries their computer around? Had a smaller list on my phone but didn't keep up with it. So the notebook just makes sense. I can write the name and address of each restaurant I want to check out, along with notes- what other people recommend, what their specialty is, if they have brunch, what the style of cuisine is, important info like that. We narrowed our choices and settled on someplace neither of had been before- Blu Toro Cantina and Grill. Blu Toro is somewhat new to the city, opening as a new upscale Mexican restaurant.

Walking into the restaurant is like stepping into a shishi Beverly Hills or Los Angeles eatery. The space is gorgeous. Sleek lines, contemporary furniture and that trendy open kitchen add to that first impression. The bar is just of the dining room and features a large open wall, open to the outside patio. Handcrafted cocktails are the new thing, and Blu Toro is on top of the cocktail game. The margarita options alone are impressive. Chili Mango Margarita? Yes, please! Of course tequila is the real king here and the selection is impressive. Several options for tequila flights are available too. I was tempted, but I was really in a wine mood, as was Jessica, so we ordered four different wines. Acrobat Pinot Gris, Lagosta Vinho Verde, Piccini Memoro Rose, and Bodega Colome Torrontes. Each wine brought something different to the meal. The Pinot Gris was fresh and crisp and absolutely delightful. The Vinho Verde was fruity and green. If you like Vinho Verde you'll understand the green thing. It has aromas of citrus and freshly cut grass. It's just.....green. The Rose was Jessica's favorite and the one she went back to when we ordered dessert. The winner for me that night was the Torrontes, and I enjoyed this one so much I had another! Fruity, not too sweet and with a flinty aroma it was lovely with my tart and sweet dessert. More on that later.

The dinner menu is amazing. You'll see some familiar things featured- quesadillas, fajitas, enchiladas, but they're not the everyday Mexican recipes. Upscale ingredients and expert preparation makes these dishes not only delicious but beautiful. Steaks, seafood, chicken and pork entrees have expertly crafted Mexican flavors throughout, the pork chops are prepared al pastor style, one of my favorit Mexican foods ever. Slow braised short ribs are draped in poblano cream sauce, steaks get the Toro treatment, scallops, halibut and salmon all get their own Mexican flavors. For dinner we again ordered several different tacos. Jessica chose three different street tacos- beef barbacoa, carne asada and chicken tinga. My two tacos were lobster and chicken tinga, with some beautiful and huge asparagus spears as a side. 

First, the beef barbacoa. Tender, flavorful and delicious. The carne asada was every bit as delicious. We both chose chicken tinga for one of our tacos. The tinga is made with chicken thighs, and I'm so glad they were. Chicken thighs are so much tastier than chicken breast and you would have to cook the life out of it to dry it out. The chicken tinga was expertly flavored and the little pile of shredded radish and a lime wedge was the perfect accompaniment to all three taco choices.

Now, the only other time I have had a lobster taco was in Galveston. It was delicious, but it was more like a Mexican version of the lobster roll- cold chunks of lobster meat in a mayo based sauce served with shredded lettuce in a flour tortilla. It was good. Didn't wow me. That taco pales in comparison to the lobster taco I enjoyed at Blu Toro. Big chunks of lobster, including claw meat on corn tortillas, crunchy shredded cabbage and a lovely spicy crema. The chunks of lobster meat were so big I had to cut them up! Honestly, this is one of the best things I have eaten in a long time.

We sneaked a peek at the dessert menu before we ordered dinner so we knew we needed to number one, save room, and number two, which wine to have with it. We had already made our wine decisions, so now it was all about dessert. Ever since we got here Jessica has had her heart set on the Tres Leches Cupcake. The cupcake arrived  topped with a cloud of fluffy whipped cream and grated chocolate. Inside the cupcake was a layer of dulce de leche. The flavors were awesome and the cake itself tasted good, but it was just a touch dry. A couple minutes less oven time, or a more thorough soaking in the caramel before serving and this would be spectacular. Jessica had the Rose with her dessert and it was a great match for the rich and creamy cake.

I chose the lime tart. It was out of this world. The lime curd was tart and absolutely smooth. The crust on the bottom was still crisp and had absolutely no sogginess at all. The tart was topped with a beautiful swirl or meringue that was torched to browned perfection. I swear I'm going to get the recipe come hell or high water! I had the Torrontes with my dessert and it was the perfect accompaniment. 

Our server was great. We had never been there before, so we had menu questions, and she had answers. She not only knew the dinner menu but she also knew every wine on the drinks menu and recommended wines based on the different dinner selections. The chef. Josh, came out to visit with us too. The entire staff was friendly, professional and very welcoming. Overall the experience was one of the best I've had in this city in quite some time. I hope to visit Blu Toro many more times in the future. I highly recommend it when you're looking for someplace new in Des Moines.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Iowa Sweet Corn Gets Some Latin Lovin'

Photo from Iowa On A Plate

Here in Iowa we know a thing or two about sweet corn. How to grow it, cook it, sell it. We celebrate sweet corn with annual festivals devoted to this tasty summer treat. At the State Fair roasted ears of corn are gobbled up by hungry fairgoers by the ton. Growing up in Iowa it wasn't unusual to have a dinner of just a huge pot of freshly cooked sweet corn, dressed up with only butter and salt. Oh my yum. Much loved by people all over, sweet corn is often used in non-traditional foods such as sweet corn sodas and ice cream, even candy. 

Driving around Iowa you will see acre after acre of corn. This corn is used for all sorts of things- animal feed, food, fuel production, but it's not sweet corn. Iowa produces thousands of acres of sweet corn annually. There are hundreds of different cultivars, some heirloom and some hybrids. Some of the heirlooms are hundreds of years olds, as sweet corn was first identified in the late 1700s. Peaches and Cream is a very popular variety around Iowa, as is Silver Queen, and this year I have even seen pink sweet corn in the stores. 

Here is a fun fact: Did you know there is one strand of silk for every kernel on the ear of corn? 

Laura Duffield Beigger makes
a spicy corn stock with jalapeno

So sweet corn. While so many of us love our corn drenched in butter and salt, corn is getting some gourmet treatment these days. Far far away from Iowa, different cultures and different cuisines use our beloved sweet corn in many interesting and delicious dishes. Many Latin dishes, for example, use corn, ground, as flour and kernels. Mexican street corn is often roasted in the husks, and then peeled back and sprinkled with seasonings and queso fresco or cojita before serving. Corn is roasted and charred and cut off the cobs to toss in salads and salsas. Corn cobs get recycled into corn cob jelly and corn stock for delicious soups and sauces. My friend Laura Biegger recently made corn stock with some jalapeno for kick- I think this would be a fantastic base to build an awesome seafood chowder. Let's take a look at a couple unique ways to use Iowa sweet corn in recipes, this time with a Latin twist.

Up first is a fantastic recipe from local restaurateur George Formaro. His Malo restaurant in Des Moines is an upscale Latin spot in the heart of downtown and brings a fresh and unique perspective to Mexican and South American dishes. We have visited Malo a couple times, you might remember. Their Corn Queso is a very special twist on a classic Mexican snack and brings the much loved fresh Iowa sweet corn into the spotlight. While Malo uses a locally sourced frozen corn, you could easily substitute freshly cut sweet corn as a replacement. They graciously shared this recipe on their Facebook page a while back.

Malo's Corn Queso

1 lb easy melting cheese such as Queso Seguro or Velveeta

4 cups Iowa Choice Harvest frozen sweet corn

1 cup water

1 lime, juice and zest

1 tbs salt

1 tbs extra virgin olive oil

3 tbs crumbled Cojita cheese, queso fresco is a suitable alternative

Using a food processor, puree the corn with the water until completely smooth. Heat the olive oil in saucepot and add pureed corn. Cook over medium heat, stirring constantly. Allow mixture to simmer and reduce to a creamy consistency. 

Once a light pudding texture is reached, combine with salt, lime juice and zest and puree/process to eliminate any possible lumps. 

Melt the cheese over low heat until smooth. Fold in the corn mixture. Pour into a heat resistant serving bowl and top with crumbled Cojita cheese. Broil until the Cojita is browned and golden. Serve with tortilla chips. 

At Malo they use the corn pudding mixture in other dishes, and as a sauce for crab cakes.

Another popular use for fresh corn is salsa. The old days of nothing but tomato-based salsa are long over. Veggies and fruits of all kinds end up in salsa, sweet and savory alike. While I do love a good traditional salsa I'm a huge fan of corn salsa and black bean salsa. Combine the two and I'm in heaven! This salsa is easy to whip up for a party and if you had a lot of leftovers, you could pop it in the freezer for longer storage. I love it with chips and as a condiment for other foods, like enchilada, tacos and so on.

Deb Campbell's beautiful Iowa sweet corn, ready for the pot

Roasted Fresh Sweet Corn and Black Bean Salsa

2 ears fresh corn

olive oil

1/2 cup chopped onion

1/2 cup chopped sweet bell pepper (I use a combo of colors)

1-2 Roma tomatoes, seeded and chopped
1 can black beans, rinsed and drained

fresh Jalapeno pepper to taste*

1/4 cup freshly squeezed lime juice

zest of one lime

pinch of salt and pepper

dash of cumin, if desired

* I start with one Jalapeno and taste for heat. I also sometimes use any other hot pepper I might have around, including some of the super hots. Do so with caution!

Shuck the corn and wash well, removing all the silks. Rub the corn with a small bit of olive oil and roast the ears over a hot grill or under the broiler until some of the kernels are caramelized and golden. Set aside to cool. 

When cool enough to handle, slice the corn from the cobs and place in a bowl. Toss with all remaining ingredients. Taste for seasoning and adjust salt and pepper as needed. This salsa is also delicious with a diced avocado added. and piled in a taco salad. 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Restaurant Review: Shakedown, thunderstorms and celebrating

Today was a WONDERFUL day. Lots to be thankful for. A new and exciting career change for my Chef, my son's birthday, my grandson's baseball games, my awesome children, my sister graduates from nursing school, and my middle child reaches a momentous step in her career path- managing the newest, hottest Latin restaurant in Des Moines.  

Whew! Take a deep breath, and concentrate. The shakedown- that's what we're here to talk about. Maybe you've had the unfortunate experience of going out to a brand new restaurant in town, only to be disappointed by less than stellar food, chaotic service, and an overall bad first impression. Des Moines has several amazing chefs that shape our city's culinary identity, and without doubt, George Formaro is at the top. When he opens a new restaurant, there is always "the shakedown"- before opening, the staff's family and close friends are invited to check out the menu, restaurant, and enjoy dinner on the house. It's a great way to shake out the issues BEFORE opening day, before you have a house full of paying customers, a great way to test the staff for training and make sure the menu is exactly what you want.

We already had a preview of the new Malo. The restaurant opens in 6 days and these last several days are their trial run. Tonight I was able to check out the food and drink and you better believe I was not disappointed, even though the weather was raging outside, and the power went out for several minutes in the restaurant. We barely made it in the door before Mother Nature unleashed her fury! Enough about the weather. Now, Des Moines has Mexican restaurants on just about every corner. This is NOT your average Mexican. It's an eclectic mix of Latin flavors with a few American twists thrown in for fun. The menu is amazing. No jalapeno poppers in the appetizer selections here. Oh no, instead you will find pupusas, a traditional Salvadoran food; seafood nachos piled high with shrimp, lobster and crab; giant house-made tator tots served with jalapeno ketchup, beer cheese sauce and salsa blanco, and much much more.

First order of business for us- a cocktail. Malo Punch for my sister, and Rum Rickey for me. The Malo Punch was a playful combo of Sailor Jerry, Captain Morgan and fruit juices, and falernum- not something you see used much in bars around here. My Rum Rickey was bright and fruity. White rum, raspberry gastrique and soda- very refreshing. We couldn't resist the Pineapple Mojito- rum, triple sec,pineapple juice, soda and mint leaves- a perfect summer cocktail.

Rum Rickey and Malo Punch

Tacos anyone? Malo has tacos- twelve different kinds, three different shell options and more flavor than you can imagine. Enchiladas? Try a Texas Gulf shrimp enchilada with salsa blanca for a fantastic change of pace. Steaks and seafood are given the Malo treatment and flavors shaped by Latin-inspired seasonings. 

Al Pastor taco and Carne Molida taco on house made flour tortillas

The most delicious enchiladas I have ever had- Texas Gulf shrimp

Hungry? Try the giant Tijuana Trainwreck- a colossal casserole dish filled with chorizo, tortillas, tomatoes, onion, avocado, salsa roja, cilantro crema and topped with a fried egg. 

You can get your pasta fix with Shrimp and Chorizo Fettucine, Ravioli de Maiz- jalapeno, lime, Cotija cheese, tomatoes, mushrooms, spinach and salsa blanca or Nacho Daddy's Mac & Cheese- a macaroni nacho dish with all the Mexican flavors. Even the sides are different and unique. Drunken Beans, Jalapeno Creamed Corn, Hominy with garlic and spinach, Tostones, Cilantro Rice, and much more.

Black beans and Cilantro Rice

Dessert will not leave you one bit disappointed. Mexican Chocolate Lava Cake is pure heaven on a plate. Chocolate gelato and fresh raspberries make this a beautiful dessert. The real star of the dessert menu is the Cubans and Coffee- chocolate "cigars", a truffle sort of dessert, rolled in cocoa and served with a scoop of coffee gelato and powdered sugar "ashes" in a pristine white ashtray. So clever and soooooo melt in your mouth amazing. Make sure you save room- it won't be easy. The portions are generous and the food so delicious you won't want to.

Powdered sugar "ashes" in an ashtray

The decor remains outstanding in the finished restaurant. Unique fixtures, perfect tableware, and a beautiful patio make Malo one of the most impressive restaurants in Des Moines. 

Of course, the mom in me has to brag up a little on my daughter. Laurie has worked in three different businesses owned by George Formaro, starting as a part-timer at Gateway Market, moving over to Zombie Burger in the East Village and now, reaching a goal for her- restaurant management at Malo. Where many parents would have been shocked and recommended their child NOT leave their corporate job, I trusted Laurie's judgment and experience. She will be a phenomenal manager. I am a very proud mom.

So there you have it- my shakedown wrap-up. I hope you will visit Malo in Des Moines. You're in for a really wonderful experience!

Sneak Peek- the Latin side of George Formaro

As if the zombies weren't enough of a clue, now it's obvious- he is going to take over the world!!!! The culinary world in Des Moines, Iowa, that is. Who is he? Chef George Formaro, Des Moines native, horror film enthusiast, restaurant genius. Founder of several outstanding and successful restaurants in Des Moines and partner of Orchestrate Management, he has added another feather to his cap, this time with a Latin flair- Malo. Back in 2012 I sat in on a cooking demo of George's at the World Food Festival in Des Moines. He prepared barbecoa and hinted at a new venture with a Latin flair. Starting mid-May, we will all get to experience the new Malo.

The old saying "It's all about who you know" really does hold a lot of truth. I happen to know the manager of this brand-new, not-yet-opened restaurant and today was treated to a tour of the restaurant. Of course The Chef and I said YES! I have never worked in nor opened a brand new restaurant. I've been in a couple kitchens over the years (of course The Chef has opened and worked in MANY kitchens) so for me this was a particularly exciting tour. Malo is housed in the old Des Moines Fire House #1. 

Just needs some outdoor signage!

The patio and trees will soon fill the sidewalk

Malo shares the building with The Des Moines Social Club, which is another fun-filled nightspot many locals love. Inside Malo's expansive dining room are very few reminders of the old fire station, but the hole in the ceiling where the pole once was is still visible. 

The main dining room is enormous. Bench style seating lines a dividing wall and has beautifully designed upholstery in muted versions of the bright ceiling tiles suspended above and crocodile embossed seating.

West End Architectural Salvage designed much of the accents in the dining room, repurposing interesting materials to give the walls some texture. The tables are beautifully finished wood, and the bar-side seating features plenty of high-top and large-group tables, interesting artwork, and unique lighting. 

I LOVED the light fixtures. The hostess station was also designed by West End Salvage and is surrounded by amazing artwork.

But the kitchen........oh the kitchen. All the stainless steel appliances, sixteen burners, ovens, stacks of gleaming saute pans, stainless steel utensils lining the racks. 

Something I have never seen before, a state of the art tortilla press, sits ready for house-made tortillas. Walk-ins as big as my HOUSE. Part of the kitchen is "open" to the bar area, and there is an expansive prep area behind that. I can just imagine the energy in the room when the restaurant opens and the staff is juggling tickets and making it all come together. 

In addition to all the indoor seating Malo will also feature a large patio street-side and a large courtyard in the back with seating for dining and an outdoor movie theater. Large banquet facilities are on the second floor of the old fire house. It's truly an amazing location.

Sorry about the burry snap- I was just too excited and in awe!

Because my "in" at Malo is the new manager, my daughter Laurie, I am looking forward to the preview friends and family tasting- I can't wait to check out the menu and see the finished space and all the amazing dishes created by George and his chefs. If it's anything like the barbecoa........it's going to be killer!

Guest Chef- Slinging Mexican, Italian style, by an Irishman- this cannot go wrong !!

As you know, I LOVE sharing not only mine and the Chef's cooking, but highlighting friends and other foodies that are part of our lives. There are MANY. My friend-family includes such a diverse group of people you'd be amazed. The professional. The students. The attorney. The nurses. The doctor. The blue collar workers. The bums. The musicians. The stay home moms. Grandparents and new parents. I enjoy the company of many many people- it makes life interesting, and along with such a diverse group of friends is an extremely adventurous and varied menu of food items that I get to enjoy throughout the years.

For example, the friend whose goal right now is the launch of a fantastic grilled sandwich business. Believe me, as soon as that is up and serving, you will be the first to know !! Tasting shall commence! I have Asian friends who cook some of the most incredible food that I am totally useless at mastering. My friends include cookbook authors, bloggers, reviewers, restaurant critics and some of the best home cooks you will ever meet.

Every once in a while, someone will surprise you. As a human, we can't help but occasionally judge a book by it's cover. It happens. You wouldn't expect a glam/punk Irish rocker man to be an ace in the kitchen if he isn't belting out tunes in some raunchy punk club. You just wouldn't. But low and behold, I happen to know just such a person....... my good good friend Dizzy (whose real name is super secret and I'll never tell). Dizzy and I share two passions- music and food. Real food. Like me, dreams of being a chef have also been a part of his plan, and I'm always hoping he achieves that goal. I think he belongs on tv cooking, but....... he may not agree. I know he will make an impact on the culinary world when the time is right. He has too much talent to NOT.

Anyway, he often shares his kitchen masterpieces with the world on his blog, Gutbombs. Cooking, restaurant reviews, an interesting mix of all that makes up this complex character. Music selections that are so incredibly different it's like an education everyday. "What will Dizzy play for me today?" I often wonder. Just the other day he shared a picture of a recipe he had "thrown together" and it was just too good to NOT share with all of you guys. Familiar flavors, an interesting twist on a classic, it's something cooks of just about all skill level can make.

Sadly, my friend now lives far away and we won't be able to share the kitchen and cook this together, but he has shared  his idea and recipe with me and I am going to recreate it and hopefully, do it as well as the originator. So with that in mind....... let's get ready for the ...........drumroll please.............

Irishman's Mexican Lasagna

You are going to need:

• 1 lb ground beef
• 1 lb chorizo
• red and green onions
• an ear or two of sweet corn (see note about corn)
• canned black beans, rinsed and drained
• large can enchilada sauce
• tomatoes and green chiles (Rotel- large can)
• an "irresponsible and irrational amount of cheese" - yes he really said that
• lasagna noodles (I am going with the no boil kind because they are easier)
• salsa, sour cream , cilantro for finishing if desired

Before you start the big prep for this dish, we have a corn situation to deal with. Corn brings a unique texture and sweetness to dishes and fits PERFECTLY with this flavor profile. BUT- we don't want to just throw a can of Green Giant Niblets in there. Oh no. A Dizzy Dish is a masterpiece and has unexpected twists and turns to keep you wondering how that guy does it !! You're going to need to prep your corn, and this can be done in several different ways. The goal is roasted sweet corn with little browned and charred bits to add a smoky depth to the dish. You can do this lots of ways- fresh or frozen corn on the cob- brush with a little oil and broil it, turning often. Roast it over an open flame on your stovetop or grill. Use a grill pan or skillet. Any of those will work as long as you get a little bit of browning and caramelizing going on. If you have to use kernel corn, that's ok too- heat a little oil in a skillet and it'll serve just as well. Set that aside to cool so you can cut it off the cobs and then head on over to the meat.

Break up and brown the ground beef with about half of the chopped red onion. Add the chorizo as well. 

Now, depending on the TYPE of chorizo you have you will either be breaking it up like the burger OR dicing it into teeny cubes. Get that going so the chorizo browns up nicely.

Drain off any grease. Add beans, corn, enchilada sauce and Rotel to the pan, cover and simmer. Add about three big handfuls of cheese to sauce and mix in well.

At this point I'm going to talk about seasoning. Because of the addition of chorizo, and your own particular taste buds, you may or may not want to add something a little Mexicany here. I generally avoid commercial taco seasoning in favor of individual spices such as a dash of cumin or chili powder. This is up to you and consider who your serving as well. I've been known to throw a big blob of crushed ghost chile into dishes but then that rules out about 99% of my friends from trying it out. I added NOTHING extra as far as seasoning and the combo of spicy chorizo and Rotel was just perfect.

The rest is easy for anyone who has ever made a lasagna before- start building your dish. Sauce, noodles,  sauce, noodles,  etc until you have filled the pan or run out of sauce. Since this is Mexican inspired, for cheese I would go with a mix of Monterrey Jack, some mild cheddar, maybe queso fresco, maybe pepper jack..... if I'm really wanting some kick. The most important thing to remember is to make sure you END with sauce on top. For now anyway, especially if you're using the no boil noodles or you went crazy overboard and used tortillas (which would also be amazing in this dish). MAKE SURE you save a big pile of cheese for the top !!!!!

Cover the pan loosely with foil and pop in the oven. 350 degrees and an hour or so should get you thoroughly heated and bubbly if you have a typical 9x13 pan. If not, replace the foil and go a little longer. Once the lasagna is piping hot all through, remove foil, cover with a mountain of that insane amount of cheese that you reserved. Back into the oven, or pop under the broiler, to melt and brown up that cheese.

After you have removed from the oven, standing time is vitally important here. You didn't make those layers just to have to scoop it out like a sloppy lunch lady in a prison dining room. Let it rest and firm up just a bit before cutting and serving. You'll appreciate the view so much more.  Serve with salsa, sour cream, sliced green onions and the remaining red onion, and chopped fresh cilantro. I'm thinking a margarita alongside is pretty much a requirement but that's your call.