Warm Black Bean Dip

From the kitchen of One Perfect Bite...I love to make this dip for Friday movie nights or watching weekend games. It's one of those dishes that everyone seems to love and you'll never have to worry about leftovers when you serve it. It is really easy to make and involves little more than opening cans and thawing vegetables. It can be made in advance and then baked just before you want to serve it. Serve it with warm tortilla chips and your guests will follow you anywhere. To warm chips, spread them in a single layer on a cookie sheet or baking pan and bake in a 350 degree F. oven for about 5 minutes. Dump them into a bowl and serve, repeating as often as is necessary. The recipe was developed by Tony Rosenfeld for Fine Cooking magazine. I have made only minor changes to his creation. Specifically, I use less vinegar than he calls for. Here's the recipe.

Warm Black Bean Dip...from the kitchen of One Perfect Bite courtesy of Tony Rosenfeld

Ingredients:
2 tablespoons extra-virgin olive oil + more for baking dish
2 medium tomatoes, cored and cut into medium dice
2 teaspoons kosher salt, divided use
1 large yellow onion, finely diced
3 large cloves garlic, minced
1 tablespoon chili powder
2 (15.5-oz.) cans black beans, rinsed and drained well
2 canned chipotles en adobo, minced (about 1 tablespoon), plus 3 tablespoons adobo sauce from can
1 to 3 tablespoons cider vinegar
1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
1-1/2 cups (6 oz.) grated sharp cheddar cheese
1-1/2 cups (6 oz.) grated Monterey Jack cheese
3/4 cup chopped fresh cilantro
Freshly ground black pepper
Tortilla chips for serving

Directions:
1) Heat oven to 425 degrees F. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoon salt.
2) Heat oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce heat to medium, add onion, sprinkle with reserved 1 teaspoon salt, and cook, stirring, until softened and translucent, about 4 to 6 minutes. Add garlic and chili powder and cook, stirring, for 1 minute. Add half of black beans, chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until liquid reduces by about half, 2 to 3 minutes.
3) Transfer bean mixture to a food processor, add vinegar (I used only 1 tablespoon), and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add rest of beans, tomatoes, corn, half of each of cheeses, and 1/2 cup of cilantro. Mix well and season to taste with salt and pepper.
4) Transfer to baking dish and sprinkle with remaining cheese. Bake on a foil-lined baking sheet (to catch drips) until cheese melts and browns around edges, about 15 minutes (longer if refrigerated). Sprinkle with remaining cilantro and serve with warm tortilla chips for dipping.
Yield: 10 to 12 servings.

You might also enjoy these recipes:
Spicy White Bean Dip - Never Enough Thyme
Hot Clam Dip - One Perfect Bite
Bleu Cheese and Bacon Dip - Easy Appetizers
Mississippi Sin Dip - Deep South Dish
Edamame Dip - The Baking Barrister
Pan Fried Onion Dip - Brown Eyed Baker
Roasted Eggplant Dip - Melbo's Toast
Cucumber Yogurt Dip - Eclectic Recipes
Homemade Onion and Herb Dip - What's Cookin, Chicago

Grilled Tomato and Mozzarella Salad

From the kitchen of One Perfect Bite...I love to serve this "salad" when we barbecue. It is, of course a play on the well-known Insalata Caprese and, as such, must be said to be a dish that is assembled rather than made. Taste buds as old as mine are always looking for new ways to do old things and this sport does just that, creating a warm salad with a creamy texture that plays well against the flavor of blood ripe tomatoes and pesto. The dish consists of thick sliced tomatoes that are grilled prior to topping with fresh mozzarella cheese. They are then broiled until the cheese becomes soft and starts to run. The tomato stacks are topped with pesto and served while still warm. I cook mine in a grill pan because I feel more in control of the process, but they can, of course, be done on a gas or charcoal grill. I usually make my own pesto, my favorite being a combination of arugula and cilantro, but any well flavored pesto, including a commercial variety, can be used. I draw the line with the cheese, however. This dish is not worth the effort if you don't use fresh, best quality mozzarella. It's also important to keep your tomato slices about an inch thick. Slices thinner than that will turn to mush before the cheese topping has the opportunity to soften and lightly brown. I have one last observation to share with you. Serve the stacks as soon as you possibly can. The cheese tends to lose its milky color and yellow if it sits too long. Here's how we assemble and cook this warm Insalata Caprese.

Grilled Tomato and Mozzarella Salad...from the kitchen of One Perfect Bite, inspired by Jon Bonnell

Ingredients:
4 1-inch slices of ripe tomato
Salt and pepper to taste
1 tablespoon + 1 teaspoon olive oil, divided use
4 1/2-inch slices of fresh mozzarella
1 teaspoon sherry wine vinegar
4 teaspoons pesto
Sea salt

Directions:
1) Preheat oven broiler. Season tomato slices with salt and pepper. Heat 1 tablespoon olive oil in a large grill pan until oil is wavy. Add tomatoes and cook over high heat until grill marks form, about 2 minutes per side. Do not overcook. Remove pan from heat.
2) Top each tomato with a slice of mozzarella and broil about 3-inches from heat, until cheese just starts to run. Transfer to serving plates. Top each stack with a teaspoon of pesto and drizzle with vinegar and reserved 1 teaspoon oil. Sprinkle lightly with sea salt. Serve immediately. Yield 4 servings.

You might also enjoy these recipes:
Warm Wild Mushroom Salad - Planet Green
Warm Salad of Frisee and Baby Spinach - Big Oven
Mom's Warm Potato Salad - Simply Recipes